Some goblin cuisine I've been imagining, including:
Shishel - a "pesto" made from starlight moss, pearl onions and wild parsley that continues to subtly sparkle after the moss has been harvested and processed. Starlight moss is said to taste peppery, or even like a mild horseradish depending on the cultivar.
Griz enbrug - literally “fired rat,” it’s more appetizing than it sounds. The most common way of preparing it involves grilling long strips of rat meat and wrapping them tightly around skewers or sticks, seasoned according to local tradition. It can also be prepared over an open flame, without a griddle, by wrapping the raw meat around skewers before cooking.
Murkur - a "bread" made entirely with dried, ground mushrooms, no wheat flour. Very dense, and less bread-like than it looks in texture; it tastes exactly how it sounds.
Roasted Marrow - while traditionally bone marrow is exposed via cutting the bone down the middle, in goblin cuisine it's often cut into chunks like above, and the marrow is allowed to slow roast inside for several hours, or even days.