Porbeagle or mackerel shark. A member of the shark family common in the Atlantic. It grows to 4 meters (13 ft) in length. It has good flavour and texture and is grilled in the form of steaks.
A flattened bun similar to a flapjack made from corn meal or wheat flour, stuffed with meat, seafood or cheese and baked on a griddle. May be used instead of tortillas and just served alongside a dish or stuffed. Can also be an omelette. Originally from Colombia and Venezuela.
A caramelised sugar and milk mixture most easily produced by boiling a tin of sweetened condensed milk for two hours, as is used in banoffi pie.
Red gurnard. Gurnards are strange-looking, scaly, spiky, bottom-feeding fish which use the three bottom rays of their pectoral fins to "feel" the sea bed. They have firm-textured white meat with a mild flavour. They are rich in protein, iodine and phosphorus. The red gurnard is the most attractive member of the family with pinkish-red colour and the finest flavour of the gurnards. They are all bony and tend to dryness so they are best served with a sauce. Small ones are excellent in soup. Red or grey mullet (US: striped mullet) can generally be subsituted for it, and are usually better.
Verjuice. The juice of unripe, unfermented grapes, used for culinary purposes. It is quite sour, like lemon juice or vinegar, it is an acidulant, but it is much milder. Keeping verjuice in the bottle will have the same effect as for wine, although the acid flavour will not change. It is versatile and can be used effectively with fish, chicken or to cut fattier foods, or in vinaigrettes and dressings.
A semihard cheese made with cow's beestings. It has a greyish-white, smooth paste, often dry, cracked and crumbly, with a hard, yellow, slightly oily rind. It is made on farms in León. This cheese is made from spring to summer and contains 69% fat (dry). The curds are uncooked and pressed. It may be found in weighing 1.5-3 kg (3-7 lb). Affinage is usually 2 months. The cheese has a bitter flavour.
The Armadillo is an armour-plated mammal from Central and South America and the south western United States. Some armadillos are edible or, at least, eaten! The three banded armadillo, a native of South America, is among them. They are often used for making sausages and the roast red meat is said to taste like roast beef. Traditionally the little feet are served with the leg.
Honey fungus. They should always be well cooked.
