Ingredients from A to Z

Goose legs are juicy and flavourful cuts of poultry that are a favourite ingredient in traditional Central European, German and French cuisine. The meat is dark, fairly fatty and incredibly tender when prepared correctly. They are most commonly slow-roasted in the oven, where they develop a crispy skin and fall-off-the-bone tenderness. They are also ideal for confit, slow cooking in their own fat ensures exceptional juiciness and extended shelf life. Goose legs pair beautifully with classic sides such as dumplings, braised cabbage or roasted potatoes. They are especially popular during the autumn and winter months, when geese are at their most flavourful.

Goose liver is a highly prized delicacy, most famously known as foie gras, the fattened liver of force-fed geese. It has an extraordinarily silky, buttery texture and a rich, deeply flavourful taste. Foie gras is served as a terrine, pâté, or quickly seared in a hot pan alongside caramelised fruit, chutney, or brioche. Liver from standard-raised geese is also an excellent ingredient for pâtés, spreads, and ragouts. It is highly nutritious, being rich in vitamin A, iron, copper, and B vitamins. Careful preparation is essential to preserve its delicate, melt-in-the-mouth consistency.

Goose meat is a dark poultry meat with a bold flavour and a higher fat content, which contributes to its juiciness and distinctive aroma. It comes from various parts of the bird, thighs, necks, backs, and wings. In the kitchen, it performs best when slow-roasted, braised, or prepared as confit, allowing the fat to render gradually while the meat becomes tender and succulent. It is well suited for ragouts, stews, stuffed dishes, and rich sauces. It is rich in protein, iron, and B vitamins. In Central Europe, goose meat is traditionally prepared in autumn, during the St. Martin's Day festivities or at Christmas.

Gooseberry is a small fruit native to Central and Western Europe, growing on shrubs of the genus Ribes. The berries can be green, yellow, red or purple, with a flavour ranging from sharply tart to sweet-sour. In the kitchen, they are most commonly used for making jams, preserves, compotes and fruit sauces. They work wonderfully in pies, cakes and crumbles, or as a filling for pastries. Fresh berries can be added to fruit salads or enjoyed on their own. Gooseberries are a good source of vitamin C, B vitamins and dietary fibre. The harvest season runs mainly from June to August.

Gordon's Dry Gin is one of the best-selling gins in the world, produced in Great Britain since 1769. It is classified as a London Dry Gin, with a characteristic flavour built on juniper berries complemented by coriander, angelica and other botanicals. It has a fresh, dry character with a subtle citrus note. In cooking and mixology, it is used in classic cocktails such as Gin & Tonic, Martini and Gimlet. It also works well in marinades, sauces or desserts, where it adds an interesting botanical touch. The standard version has an alcohol content of 37.5% ABV.

Gorgonzola is an Italian blue cheese with a protected designation of origin (PDO), originating from the Lombardy and Piedmont regions. It is made from cow's milk and features the characteristic blue-grey mould Penicillium glaucum, which gives it a bold, tangy flavour and a distinctive aroma. There are two main varieties, the younger and milder Dolce and the more aged, firmer and sharper Piccante. In the kitchen, it is used in cold sauces, on pizza, in risotto, pasta dishes, or as part of a cheese board. It pairs wonderfully with pears, walnuts and red wine.

Gothaj is a traditional cooked meat product of Central European origin, belonging to the family of sausages and salamis. It is made from finely ground pork, sometimes with the addition of beef, and seasoned with salt, pepper and other spices. It has a light pink colour and a mild, slightly fatty flavour, making it a popular choice for everyday meals. It is most commonly served sliced on bread or in a roll, and also works well on cold cuts platters, in salads and spreads. In the Czech Republic and Slovakia, it is considered a classic staple of cold cuisine.

Gouda je jedním z nejoblíbenějších sýrů na světě, pocházející z nizozemského města Gouda. Sýr se vyrábí z kravského mléka a vyznačuje se pevným, hladkým povrchem a jemnou, máslově sladkou chutí, která se s věkem prohlubuje. Mladá Gouda zraje pouze několik týdnů a je velmi jemná, zatímco zralé varianty zrají více než rok, přičemž vyvíjejí výraznější, ořechovou chuť a pevnější konzistenci. V kuchyni je velmi univerzální, krásně se rozpouští, což z něj činí ideální volbu pro sendviče, pečená jídla, pizzu, fondue a omáčky. Skvěle se kombinuje s ovocem, ořechy nebo vínem. Je dobrým zdrojem bílkovin a vápníku. K dispozici je v plátcích, blocích nebo předstrouhaných variantách.

Goulash spice mix is an aromatic blend of spices designed for preparing goulash and braised meat dishes. The base typically consists of sweet or hot paprika, which gives the dish its characteristic color and flavor, complemented by caraway, marjoram, garlic, onion, and sometimes black pepper or chilli. This ready-made blend makes seasoning effortless and ensures the full, rich taste of a traditional goulash. It works well not only with beef goulash but also with pork, poultry, or vegetable versions. Simply add a teaspoon or two to a base of onion and meat and let the spices do the rest. It is especially popular in Czech, Slovak, and Hungarian cuisine.

A goulash stock cube is an instant seasoning product designed for the quick preparation of goulash sauce or soup. The cube contains a concentrated blend of meat and vegetable extracts, salt, paprika and other flavourings typical of goulash. Simply dissolve it in hot water or add it directly to the dish. Its uses are versatile, it suits goulash, sauces for pasta or rice, as a base for meat sauces and as a seasoning for braised dishes. It is convenient, quick and widely available. Compared to homemade stock, it is a flavour compromise, but it saves valuable time in the kitchen.

Gourd is a general term for large-fruited plants of the Cucurbitaceae family, encompassing a wide range of varieties differing in shape, colour, and flavour. The flesh has a gentle, mildly sweet taste and becomes soft and creamy when cooked. It is used in soups, purees, risottos, cakes, and baked goods. The seeds are edible and delicious when roasted as a snack. Gourd is rich in beta-carotene, vitamins C and E, and is low in calories, making it an excellent ingredient for autumn and winter cooking. Large gourds can be stored in a cool, dry place for several months after harvest.

Graham flour is a type of whole wheat flour named after the American dietary reformer Sylvester Graham, who promoted healthy eating in the 19th century. Unlike white flour, it contains coarsely ground wheat bran and germ, giving it a distinctive nutty flavour, darker colour and higher fibre content. It is used for baking wholegrain bread, biscuits, porridge and pancakes. The most iconic product made with it is the Graham cracker, beloved in the United States. Graham flour has a lower glycaemic index than white flour, making it popular in health-conscious diets. It can be combined with plain flour for better baking results.