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 827 recipes in total:


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

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The Importance of Spices

By gwydion | Published 2008-03-20 20:36:17 | 2008 Recipes and Cookery Articles |

Recipe Information:

Spices are an ubiquitous component of our daily lives. Learn here why black pepper is such an important spice and why the age-old quest for spices is a search for a black pepper replacement.

Fusion Foods and Fusion Cooking

By gwydion | Published 2008-12-30 08:06:37 | 2008 Recipes and Cookery Articles |

Recipe Information:

Fusion cooking is the blending of ingredients and cooking techniques from different areas of the globe. Though most people thing of Asian-influenced dishes as being typically 'Fusion' modern Fusion cuisines can represent dishes influenced by the foods of any region of the world. Though South-east Asian, African, Middle Eastern and Indian influences tend to predominate. Here you will learn a little more about fusion cookery and will be presented with a classic Australian fusion dish.

The Origins of Chutney

By gwydion | Published 2008-04-27 11:07:36 | 2008 Recipes and Cookery Articles |

Recipe Information:

Rather than being a British or English invention, Chutneys originated in India and were re-worked during the 18th century as a means of preserving autumn fruit and vegetables. Here you get a recipe for a classic Indian chatni and a British chutney so you can see how one evolved into the other.

Don't Fear Baking - Making Cakes is Easy!

By gwydion | Published 2008-06-30 17:02:53 | 2008 Recipes and Cookery Articles |

Recipe Information:

Many cooks are apprehensive about baking, thinking it to be an extremely laborious and involved process. Following a complicated recipe and ensuring that everything is 'just so'. In fact, the basic sponge cake recipe is a very simple one and this article takes you through some of the rules and pitfalls of baking and gives you two sponge cake recipes to try. Follow this guide and they will come out perfectly every time.

Classic Curry Recipes - Create the Perfect Curry

By gwydion | Published 2008-10-24 11:54:49 | 2008 Recipes and Cookery Articles |

Recipe Information:

A curry in a South Asian or Southeast Asian dish of meat or vegetables cooked in a spiced gravy. The traditions of classic curries lie in India (and the name derives from there) but these days curries have become a truly international dish. Here a classic spice blend and classic curry made from it is presented.

Fish Recipes - Making the best of Fish

By gwydion | Published 2008-11-12 13:40:20 | 2008 Recipes and Cookery Articles |

Recipe Information:

Fish is the staple protein source for much of the human population. Fish is an important high-quality protein source that much of the Western diet is deficient in. In this article you will learn a little about fish as well as gaining two classic fish recipes.

Baking Cakes Made Easy

By gwydion | Published 2008-06-22 13:47:00 | 2008 Recipes and Cookery Articles |

Recipe Information:

Here is a simple step-by-step guide to letting you get the most from your cake baking. This article takes you through some of the history, science and practicalities of cake making so you will know not only what to do, but why your should do it. Armed with this information you can turn out perfect light and creamy cakes time after time...

Baking Breads with Non-wheat Constituents

By gwydion | Published 2008-09-15 16:11:09 | 2008 Recipes and Cookery Articles |

Recipe Information:

Bread relies on wheat and barley for it's property as a bread for it's the gluten in these grains that allows bread to rise and keep its shape and texture. However, it is possible to add up to 20% other ingredients into a bread dough and if you add pea or bean flour then you can prepare a bread recipe that provide for all the essential amino acids you need. This article tells you about how breads works and gives you a basic recipe for a wheat bread containing maize flour.

How to Bake Without an Oven

By gwydion | Published 2008-08-21 19:05:07 | 2008 Recipes and Cookery Articles |

Recipe Information:

When thinking of cakes, everyone automatically imagines a recipe for baking. Yet, for hundreds of years before ovens became ubiquitous cakes were being steamed rather than baked. Here you will find a recipe for a classic steamed cake that you can prepare anywhere, even on the barbecue or whilst camping. Wow your friends by giving them a freshly-steamed cake the next time you go camping.

Traditional Barbecue Recipes

By gwydion | Published 2008-11-19 18:37:55 | 2008 Recipes and Cookery Articles |

Recipe Information:

Barbecuing, or cooking meat directly above a flame, is a very traditional cooking method and probably represents humanity's oldest cooking technique. There is nothing like a summer outdoor barbecue and here you will find recipes for a classic kebab and sticky ribs both designed to make the most out of barbecuing.


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