Welcome to the Celtnet Accompaniment to Main Courses Recipes Home Page

Welcome to Celtnet's Accompaniment to Main Courses Recipes Page — Here you will find links to each and every accompaniment to a main course listed on this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Accompaniments to Main Courses recipes added to this site. Being primates we love fruit and need both vegetables and a carbohydrate base to our food. This is why, in almost every culture, main meals (whether they be meat, vegetable based or stews) are typically accompanied by some kind of staple carbohydrate — bread, potatoes, rice, grains, cassava, yams or whatever... In europe this led to the traditional meal of meat, potatoes and vegetables, a combination that's based on the dining practices of the Romans. As a result there are a whole range of carbohydrate and vegetable-based dishes intended solely to serve as an accompaniment to a main meal. This page attempts to bring all these accompaniment recipes together in one place.

As well as Desserts, you can also browse recipes by the following meal types:

Accompaniments to Main Courses Breads, Cakes and Pastries Breakfast Recipes
Dessert Drinks Main Course
Sauces and Jams Snacks Soup Recipes
Spice Blend Starters Alphabetical Listings


The alphabetical list of Accompaniments to Main Courses recipes follows (limited to 100 recipes per page). There are 829 recipes in total:


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A Libyan Way with Couscous
     Origin: Libya
Aloo Dhaniya
(Balti Potatoes and Coriander)
     Origin: India
Bamia
(Okra in Tomato Sauce)
     Origin: Egyptian
A Messe of Greens
     Origin: British
Amala
     Origin: Nigeria
Banana Gratin
     Origin: Zanzibar
Aadun
     Origin: Nigeria
Amashaza mu gitoke
(Peas with Plantains)
     Origin: Uganda
Bananas with Split Green Peas
     Origin: Rwanda
Acorn Flour Noodles
(Acorn Flour Noodles)
     Origin: Fusion
Anardana Jheenga
(Pomegranate-flavoured Prawns)
     Origin: India
Banku
     Origin: Ghana
Adalu
(Bean and Sweetcorn Pottage)
     Origin: Nigeria
Ancient Pease Pudding
     Origin: Ancient
Banku II
     Origin: Ghana
Adjapsandali
(Mixed Vegetable Sauté)
     Origin: Russia
Ancient Yeast Waffles
     Origin: Ancient
Bara Lawr
(Laver Bread)
     Origin: Welsh
African Green Pepper and Spinach
     Origin: East Africa
Apfel Spaetzle
(Apple Purée Spaetzle)
     Origin: Germany
Barley Gruel
     Origin: English
African Potato Omelette
     Origin: North Africa
Arran Potato Salad
     Origin: Scottish
Basic Jollof Rice
     Origin: Nigeria
Akassa
     Origin: Benin
Arroz de Coco e Papaia
(Rice with Coconut and Papaya)
     Origin: Angola
Basic White Bread
     Origin: European
Akume with Ademe Sauce
     Origin: Togo
Arroz Español
(Spanish Rice)
     Origin: Spain
Basil Pesto Dumplings
     Origin: British
Aleecha
     Origin: Ethiopia
Arroz Integral com Mantiega de Amendoim e Bananas
     Origin: Angola
Batabate
     Origin: Mayotte
Alexanders à la Polonaise
     Origin: British
Arroz Verde
(Green Rice)
     Origin: Angola
Batinjaan Zalud
(Aubergine Salad)
     Origin: Morocco
Alexanders Flowers Fritters
     Origin: British
Asaro
(Yam Stew)
     Origin: Nigeria
Battered Alexanders Shoots
     Origin: English
Alexanders Sauce
     Origin: Ancient
Aseeda
     Origin: Sudan
Bavarian Potato Salad
     Origin: German
Algerian Cooked Carrot Salad
     Origin: Algeria
Asian Coconut Rice
     Origin: Asia
Bavarian Red Cabbage
     Origin: German
Algerian Salad
     Origin: Algeria
Asparagus à la Polonaise
     Origin: British
Bayerische Kraut
(Pickeled Bavarian Cabbage)
     Origin: German
Algerian Spiced Potato Cakes
     Origin: Algeria
Asparagus in Egg Sauce
     Origin: British
Bayrischer Kartoffelsalat
(Barvarian Potato Salad)
     Origin: German
Aliter carduos
(Artichokes with Herbs)
     Origin: Roman
Asparagus in Orange Sauce
     Origin: Spanish
Bean Leaf Starters
     Origin: Zambia
Aliter carduos elixos
(Artichokes with Spiced Sauce)
     Origin: Roman
Asperges Marinées à la Niçoise
(Asparagus in Garlic, Lemon and Herbs)
     Origin: France
Beans and Bananas
     Origin: Burundi
Aliter Caroetas
(Carrots with Cumin Sauce)
     Origin: Roman
Atklit
(Vegetable Bowl)
     Origin: Ethiopia
Beans and Rice
     Origin: West Africa
Aliter cucumeres
(Cucumber with Fennel Seed)
     Origin: Roman
Αggonria poy Gemίzontai me Pheta
(Cucumbers Stuffed with Feta)
     Origin: Greece
Beans with Cassava
     Origin: Uganda
Aliter holus molle
(Celery Purée)
     Origin: Roman
Azerbaijani Plav
(Azerbaijani Pilaf)
     Origin: Azerbaijan
Beet Salad
     Origin: Morocco
Aliter holus molle
(Purée of Squash)
     Origin: Roman
Bâton de Manioc
(Cassava Sticks)
     Origin: Central Africa
Beetroot Jelly
     Origin: British
Aliter Lenticulam
(Lentils, Another Way)
     Origin: Roman
Baby Carrots and Onions in Cream
     Origin: Ireland
Beetroot, Apple and Potato Cakes
     Origin: English
Aliter patina de aparagis
(A Dish of Asparagus, Another Way)
     Origin: Roman
Bacon Clapshot
     Origin: Scottish
Belgian Mashed Potatoes
     Origin: Belgium
Aliter pisam sive fabam
(Broad Beans or Split Peas)
     Origin: Roman
Baked Burdock Root
     Origin: British
Belizean Fried Plantains
     Origin: Belize
Aliter porros
(Boiled Leeks in Cabbage Leaf Salad)
     Origin: Roman
Baked Parsnips Irish Style
     Origin: Ireland
Belizean Potato Salad
     Origin: Belize
Aliter porros II
(Salad of Leeks Boiled with Juniper)
     Origin: Roman
Baked Potatoes Stuffed with Cranberry Sauce
     Origin: British
Bell Peppers with Tomatoes
     Origin: British
Aliter porros III
(Salad of Leeks with Broad Beans)
     Origin: Roman
Baked Potatoes with Cheese
     Origin: Bulgaria
Benes y Fryed
(Medieval Fried Beans)
     Origin: English
Aliter Salacattabia
(Bread Salad)
     Origin: Roman
Baked Salsify
     Origin: British
Bengali Pilau Rice
     Origin: India
Aloco
     Origin: Cote dIvoire
Baked Savoury Lentils
     Origin: Britain
Beninese Bouille
     Origin: Benin
Aloha Wild Rice
     Origin: Hawaiian
Baked Savoury Rice
     Origin: Britain
Bessamel-ntymeno Teganismeno Kotopoylo
(Béchamel-Coated Fried Chicken)
     Origin: Greece
Aloko
     Origin: Cote dIvoire
Baked, Stuffed Onions
     Origin: British
Aloo Anardana
     Origin: India
Baklazhan
(Babki with Custard Filling)
     Origin: Russia

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West African Offal Pepper Soup

By gwydion | Published 2008-02-09 17:55:04 | 2008 Recipes and Cookery Articles |

Recipe Information:

West African cuisine is all based around making the most of all the ingredients available. This is a hearty, cheap and quite spicy stew that makes use those parts of the animal that we in the West tend to ignore - hearts and livers. The dish is very tasty and makes a wonderful accompaniment to rice. It's very cheap to prepare and extremely healthy for you.

Cooking with Beans - Simple Bean Recipes

By gwydion | Published 2008-10-20 14:41:33 | 2008 Recipes and Cookery Articles |

Recipe Information:

Beans are a classic storage food and have been a staple of the human diet for millennia. In recent decades, however, we have forgotten just how useful and versatile beans are. Here is a brief description of the importance of beans, with two classic bean recipes for you to try.

Cooking for the Crockpot

By gwydion | Published 2008-09-25 16:18:52 | 2008 Recipes and Cookery Articles |

Recipe Information:

A crockpot (also known as a slow cooker) can be an excellent means of cooking proper meals slowly for a long time. It allows you to make the most of poor cuts of meat and lets you cook your food over night or slowly throughout the day whilst you are at work. There are lots of recipes for crockpot meals on the internet, but you can adjuist pretty much any recipe for a stew or braising dish to the crockpot. This article shows you how to do this using a classic Turkish lamb and onion stew as an example.

Ice Creams and Sorbets – Freezing as a Cooking Technique

By gwydion | Published 2008-05-27 18:59:27 | 2008 Recipes and Cookery Articles |

Recipe Information:

Freezing is often ignored as a cookery technique, yet where would we be without those cold delights of ice creams, sorbets, sherbets and granaches? Here you will find recipes for classic ice cream and a classic sorbet. I hope that you will come to accept that chilling is also is also a valid and vital form of cookery.

The Foods and Recipes of Ethiopia

By gwydion | Published 2008-10-09 22:22:24 | 2008 Recipes and Cookery Articles |

Recipe Information:

Ethiopia is one of the most ethnically, geographically and religiously divers countries in the World. Indeed, it's one of the world's oldest countries and the second country to have become officially Christianized. Ethiopian cuisine is also unique and wholly native and here you will find a taster of that cuisine, with a classic bread and stew combination.

British Dessert, Traditional and Modern

By gwydion | Published 2008-05-21 15:47:25 | 2008 Recipes and Cookery Articles |

Recipe Information:

British cookery is often seen as a joke, yet with the range of available fresh ingredients British desserts are some of the most divine and inspiring in the world. Here I present two classic desserts: one modern and one traditional for your enjoyment.

Making the most of Game - Braising Venison

By gwydion | Published 2008-11-19 18:36:19 | 2008 Recipes and Cookery Articles |

Recipe Information:

Game is one of the oldest meat types that humans have ever used. However, game animals tend to be very lean and need to be cooked carefully. This article provides some information about game animals and a recipe for cooking venison by braising slowly in dark beer.

How to Prepare a Vegetable Pot Roast

By gwydion | Published 2008-02-29 20:49:10 | 2008 Recipes and Cookery Articles |

Recipe Information:

Pot roasts are the preserve of the meat-eater as they need a solid lump of meat to make them work. The difficulty of producing a vegetable pot roast is in replicating the job of the meat in the dish. This recipe does that and allows vegetarians to enjoy the texture and flavour of this classic dish.

Drinks Recipes - The Quest for Safe Drinks

By gwydion | Published 2008-11-03 14:22:44 | 2008 Recipes and Cookery Articles |

Recipe Information:

When you examine the history of drinks, what you see is the attempt by human civilizations to render drinking water safe. This article gives an introduction to the ways various civilizations have chosen to make water safe to drink as well as providing two recipes for a fruit juice drink and a spice infusion of lemongrass.

The Recipes of Wales — Modern and Traditional Foods

By gwydion | Published 2008-05-01 19:56:09 | 2008 Recipes and Cookery Articles |

Recipe Information:

The traditional recipes of Wales are what might be thought of as 'peasant food' the kind of recipes made by the poor who want to make the most out of what little food they had. This, in some respects, has left Wales with a blank culinary slate where some very exciting modern foods, bringing together influences from all over the world have been created. Here I give an example of a traditional Welsh dish and an example of a recipe from the new breed of Welsh cookery...


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