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Cookery Class >>> Glossaries |  |
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Caviar True caviar is the salted and matured eggs or roe of the huge female sturgeon fish and considered to be a great delicacy. The most famous being from the Caspian Sea and processed in Russia and Iran. Beluga is the most expensive variety. Varieties in colour are from grey to shiny jet black and they range in size- from the size of a pin head to eggs the size of seed pearls. Use: Can be eaten as a savoury snack or with a dollop of sour cream on a baked potato. It's delicious served on a canapês, as an accompaniment to Blini (buckwheat pancakes made with yeast), or on Melba toast with finely chopped onionk, sour cream and freshly ground black pepper. |
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2 things to do with Caviar |  |
| - | Potato cakes and caviar | - | Mini chive scones with mango and caviar |
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All listings under 'C' in A-Z OF INGREDIENTS | |
- Celery
- Chives
- Cloves
- Cod
- Chilli
- Caraway seed
- Celery seeds
- Chilli powder
- Chickpeas
- Coriander seeds
- Cumin seeds
- Curry powder
- Cherry
- Celeriac
- Cantaloupe
- Calvados
- Cellophane noodles
- Creme patissiere
- Cape gooseberries
- Cinnamon
- Capers
- Cashew
- Chervil
- Chutney
- Ciabatta
- Clarified butter
- Coconut milk and cream
- Coriander
- Cornflour
- Couscous
- Créme anglaise
- Créme fraîche
- Croûtons
- Cumberland sauce
- Custard
- Caviar
- Cayenne pepper
- Coconut
