Dried Foods

Dried Foods

Textured vegetable protein (TVP) Processed soya bean is used mainly for extending fresh meat.

Pearl barley Polished grain, used to thicken soups or included in meat dishes.

Oatmeal Dried and husked grain ground to different grades of fineness, and used traditionally in porridge, biscuits and parkin.

Rolled oats Crushed, partly cooked grain, used to make quick porridge, breakfast muesli and biscuits.

Semolina, sago and tapioca All used for milk puddings, but obtained from different sources. Semolina is hard wheat which has been coarsely milled. Sago is pith from the trunk of the sago palm. Tapioca is the root of the cassava plant from the West Indies.

DRIED FRUIT

Apricots With their sweet-sharp flavour, apricots are great favourites in sweet and savoury dishes. Reconstitute in water overnight, then use with walnuts and bread-crumbs to make a stuffing for lamb; puree for a souffle or make into jam.

Currants Small, hard fruit dried from tiny grapes. Use them in cakes and buns.

Dates A fruit known and enjoyed for at least 2,000 years, used in salads, stuf- Il fings, cakes and puddings.

Prunes Dried plums, rich in vitamin A. For a good flavour, soak overnight in weak tea or water and red wine. Use with apple to make a stuffing for goose; or cook, puree and whip with cream.

Raisins Dried Muscat grapes, rich and subtly flavoured, raisins are perhaps the most versatile of dried fruits. Use in puddings, cakes, with rice for a savoury stuffing, or for a breakfast muesli.

Sultanas Soft, sweet and seedless, use sultanas, plumped up in hot water, in cakes and puddings.

Other dry stores include breakfast cereals, flours (cornflour, rice flour and wheat flour), sugars, syrups, essences, flavourings and condiments.

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