A type of grouper, similar to mérou but with a reddish, patchy skin. It cooks well, being firm and relatively bone-free, making it good for poaching or grilling. Good cold.
Meat glaze. A tasty savoury syrup, the result of several hours concentrated work, made from cooked down veal bones, beef, mushrooms and other vegetables, garlic, red and white wine, herbs and stock. It is used as an additive to intensify the flavour and depth of other dishes.
Gofio is a doughy, ball-shaped bread made with a variety of flours but orginally with blue cornflour (US: corn starch). This is now likely to be toasted wheat, barley, maize and/or chickpeas. It was eaten by the inhabitants of the Canary Islands, particularly Gomera, prior to the arrival of the Spanish and has all the appearance of a primitive bread. The sample we ate was gritty, moist and rather unpleasant.
Queen scallop or quin. These are smaller and sweeter than pilgrim or great scallops and fished in deeper waters. They are more difficult to come by but, like the pilgrims, have white meats and red corals.
