Welcome to the Celtnet Recipes Fusion Recipes Home Page

Welcome to the Celtnet Recipes section for Fusion recipes. Here you will find dishes that bring together the ingredients and cooking techniques of many cultures and which transcend national boundaries.

As a trend, Fusion foods began in the late 1980s but truly developed in the late 1990s as chefs travelled more widely for their inspirations and brought the foods and cooking techniques of many other cultures and continents back with them. In many ways, fusion cuisine began in the kitchens of Australasia with a blending of European and South-east Asian cooking styles and techniques and this 'Asian Fusion' style simply became 'Fusion'.

However, modern fusion recipes cross many national boundaries and as well as the more familiar Asian fusion recipes I also have an extensive collection of African Fusion recipes (my personal favourite and my own speciality) as well as Anglo-Indian dishes.

As well as Fusion Recipes, 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



Alphabetical list of Fusion food recipes follows (limited to 100 recipes per page). There are 332 recipes in total:


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'West Indian' Mulled Wine
     Origin: Fusion
Braised Bok Choy with St George's Mushroom
     Origin: Fusion
Chilli Honey Wings
     Origin: African Fusion
A Chinese Balloon
     Origin: Fusion
Breadfruit Bread
     Origin: African Fusion
Chilli Marmalade Glazed Ham
     Origin: Fusion
Acorn Flour Noodles
(Acorn Flour Noodles)
     Origin: Fusion
Brown Rice and Sesame-fried Vegetables
     Origin: Fusion
Chilli Prawn Linguine
     Origin: Fusion
African Chicken Wings
     Origin: African Fusion
Burdock Root Simmered until Dry
     Origin: Fusion
Chilli Tapenade
     Origin: Fusion
African Chow Mein
     Origin: African Fusion
Californian Stir Fry
     Origin: American
Chillies Stuffed with Saffron Bulghur Wheat
     Origin: Fusion
African Hot Punch
     Origin: African Fusion
Cape Gooseberry Jam
     Origin: African Fusion
Chinese Barbecue Sauce
     Origin: Fusion
African Moussaka
     Origin: African Fusion
Carob Cake
     Origin: Fusion
Chinese Brown Sauce
     Origin: Fusion
Arrowroot Chips
     Origin: Fusion
Carob Honey Cake
     Origin: Fusion
Chipotle Mash
     Origin: Fusion
Asian Duck Curry
     Origin: Fusion
Carrot and Coriander Soup
     Origin: Fusion
Chop Suey
     Origin: Fusion
Aubergine, Potato and Chickpea Balti
     Origin: Fusion
Cashew, Prawn, Brazil Nut and Lemon Rice
     Origin: Fusion
Citrus Sauce for Fish
     Origin: Fusion
Austro-Asian Roast Chicken
     Origin: Australia
Cassava and Plantain Bread
     Origin: African Fusion
Clams with Sea Kale in Miso Broth
     Origin: Fusion
Austro-Asian Roast Pork
     Origin: Australia
Cassava and Plantain Mash
     Origin: African Fusion
Clover Salad
     Origin: Fusion
Avocado and Prawns in a Wasabi Dressing
     Origin: Fusion
Cassava Brownies
     Origin: African Fusion
Cobnut, Wild Mushroom and Chestnut Stir Fry
     Origin: Fusion
Baked Beans with Nigerian Seasonings
     Origin: African Fusion
Chanterelle Stroganoff
     Origin: Fusion
Coconut and Banana Ice Cream
     Origin: Fusion
Baked Cod with Ginger on Asparagus
     Origin: Australia
Cheese in Tomato Sauce
     Origin: African Fusion
Coconut and Mango Cheesecake
     Origin: African Fusion
Balsamic Reduction
     Origin: Fusion
Chestnut Flour Noodles
(Chestnut Flour Noodles)
     Origin: Fusion
Coconut Fish Curry
     Origin: Fusion
Barbecued Halibut with Oriental Sauce
     Origin: Fusion
Chestnut Stir-fry
     Origin: Fusion
Coconut Lemon Syrup Muffins
     Origin: Fusion
Beansprout Sauté
     Origin: Fusion
Chicken and Noodle Soup
     Origin: Fusion
Cold Curry Soup
     Origin: Fusion
Beef and Coconut Cream Curry
     Origin: Fusion
Chicken and Rice Soup
     Origin: Fusion
Comfrey Aloo
     Origin: Fusion
Beef and Nettle Greens in Peanut Sauce
     Origin: African Fusion
Chicken and Wild Food Stir-fry
     Origin: Fusion
Comfrey and Peanuts
     Origin: African Fusion
Beef in the Burmese Style
     Origin: Fusion
Chicken Curry with Yams
     Origin: Fusion
Coriander Pesto
     Origin: Fusion
Beef with Ginger and Honey and a Sour Cream Sauce
     Origin: Fusion
Chicken Kebabs in an Oriental Sauce
     Origin: Fusion
Couscous with Chicken and Sausage
     Origin: African Fusion
Bisort Greens Stew
     Origin: African Fusion
Chicken of the Woods and Prawns with Noodles
     Origin: Fusion
Crab Soup with Chilli and Parsley
     Origin: Fusion
Bissap Gin
     Origin: African Fusion
Chicken Stroganoff with Wild Rice
     Origin: Fusion
Cream-less Quiche
     Origin: Fusion
Bitter Tomato Chutney
     Origin: African Fusion
Chicken, Fennel and Orange Stir Fry
     Origin: Fusion
Creamed Plantain and Ham
     Origin: Fusion
Black-eyed Pea Waffles
     Origin: African Fusion
Chickpea Flour Waffles
     Origin: Fusion
Creamed Willowherb and Tuna
     Origin: Fusion
Blackened Chicken Legs
     Origin: Fusion
Chickpeas with Kombu
     Origin: Fusion
Crisp-fried Gutweed
     Origin: Fusion
Blackened Duck Legs
     Origin: Fusion
Chili Con Carne
     Origin: Fusion
Crisp-fried Serrated Wrack
     Origin: Fusion
Blackened Pork Chops
     Origin: Fusion
Chilli and Chocolate Sauce for Game
     Origin: Fusion
Crockpot Cabbage and Chilli Soup
     Origin: Fusion
Bladder Campion Greens and Peanut Stew
     Origin: African Fusion
Chilli and Sweet Pepper Soup
     Origin: Fusion
Curried Beef Gratin
     Origin: African Fusion
Boatman's Curry
     Origin: Fusion
Chilli Catsup
     Origin: Fusion
Curried Fruit Conserve
     Origin: Fusion
Boeuf Bourgignon with Tamarillos
     Origin: Fusion
Chilli Chocolate Cake
     Origin: Fusion
Curried Lamb Chops
     Origin: Fusion
Bracket Fungus with Red Chilli
     Origin: Fusion
Chilli Chocolate Drink
     Origin: Fusion
Braised Bean Curd
     Origin: Fusion
Chilli Chow-Chow
     Origin: African Fusion

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Great British Springtime Recipes

By gwydion | Published 2008-05-28 17:21:27 | 2008 Recipes and Cookery Articles |

Recipe Information:

Spring is the time for new resolutions and to make the best of fresh and new ingredients. Spring lamb and fresh rhubarb are at their best now and these two classic recipes show off these ingredients at their best. Here you will see some of the best of traditional British cookery that will allow you to make a spectacular meal from these ingredients.

Pizzas Made Easy

By gwydion | Published 2008-09-24 13:21:46 | 2008 Recipes and Cookery Articles |

Recipe Information:

Pizzas have become a staple of modern cooking and a staple of fast food. The known history of pizzas stretch back over 2000 years, from topped flatbreads depicted in Pompeii to the first 'true' Neapolitan pizzas of the 1890s to the sweet pizzas of the 1980s. Here the recipes for a classic savoury pizza crust and a modern sweet pizza crust are presented. Once you can create a pizza crust to perfection then the remainder of the pizza is easy!

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.

Pork and Aubergine in Hot Sauce

By gwydion | Published 2008-02-17 19:47:19 | 2008 Recipes and Cookery Articles |

Recipe Information:

Pork and Aubergine in Hot Sauce is a classic Chinese dish, heavily influenced by the cuisine of Sichuan, China, with its use of hot chilli sauce and mouth-tingling Sichuan pepper (actually a citrus fruit rather than a true pepper!). Learn the secrets of this simple but delicious dish today.

Halloween Recipes - The Foods and History of Halloween

By gwydion | Published 2008-10-07 14:00:20 | 2008 Recipes and Cookery Articles |

Recipe Information:

Halloween has a 2000 year history, extending from the time of the Ancient Celts to the modern day. Learn how the Romans and Christians changed this ancient feast and how it found its way to the Americas. You will also get recipes for a Celtic stew and a pumpkin dish associated with Halloween.

Hot and Cold Soups

By gwydion | Published 2008-06-23 22:05:50 | 2008 Recipes and Cookery Articles |

Recipe Information:

The thought of a cold or chilled soup sends shivers up the spines of many diners. After all, soups are meant to be hot aren't they. But, just as a good hot soup can warm you up on a cold winter's day a chilled soup can also serve to soothe the palate and cool you on a hot summer's day. A century ago chilled soups were all the rage, and though we don't tend to make them much these days, there recipes are much in need of a revival. Here a classic hot soup is compared with a chilled soup.

Chilli and Chocolate Sauce for Game

By gwydion | Published 2008-02-10 20:08:40 | 2008 Recipes and Cookery Articles |

Recipe Information:

I know that the combination of chilli and chocolate sounds odd to modern ears. Yet this is an ancient mix used by the Aztecs and later adopted in Sicilian cuisine. What's presented here is a rich and piquant gravy that goes excellently well with game dishes.

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.

Making the Most of Chicken - Chicken Recipes

By gwydion | Published 2008-10-23 14:36:25 | 2008 Recipes and Cookery Articles |

Recipe Information:

Chicken is perhaps one of the most versatile meats available to the cook. Partly because chickens grow quickly but also because chicken meat, if cooked properly, remains tender and succulent during the cooking process. Chicken also lends itself to a vast array of cooking methods from stewing to roasting. Here you will learn a little about chickens and chicken meats along with two classic chicken recipes.

Fruit Recipes - The Importance of Fruit

By gwydion | Published 2008-11-18 14:14:42 | 2008 Recipes and Cookery Articles |

Recipe Information:

Fruit have been a crucial part of the human diet for half a million years and more. Here you will learn a little about why fruit are so important and why certain foods are called 'fruit'. You will also learn a little about superfoods, what they are and what the next superfoods will be.


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