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Here you will find a large range of recipes which do not fit into the 'ancient' theme of the remainder of the recipes on this site. In essence these recipes represent a sampling of the several thousand recipes that I've gathered, adapted and personally cooked over the years. Many of these recipes originate with University friends who helped engender my interest in world cuisine. Others come from exchanging recipes on the internet or going through recipe books to search for things that work (and things that don't) and are the results of my own experiments and modifications on these recipes. Yet others are things that I've tried and which turned out so well that I decided to write them up.
I have a passion for food and cookery that is (hopefully) bolstered by a formal scientific training that lets me know what's happening when food cooks. This is one reason why Roman cookery with it's balancing of salt, sweet, sour, bitter and umami flavours is so fascinating (the same balancing is also present in Thai cuisine) and I want to bring this approach to the balancing of flavours to traditional Western and to fusion foods. Spice blends are fascinating as they show both how foods and flavourings have developed locally across the world and how the spice trade (especially the introduction of Black Pepper and Chillis) have affected the major cuisines of the world.
As well as the list of recipes presented below you can also fetch Modern and Traditional fish recipes by meal type via these links:
| Starters | Fish Courses | Meat Courses | Vegetarian | Accompaniments to Main Courses | Desserts |
| Breads, Cakes and Pastries | Sauces and Jams | Snacks |
| Drinks | Spice Blends |
Alphabetical list of Starters recipes follow (limited to 100 recipes per page). There are 1012 recipes in total:
| Étouffée — Joe's Crab Shack Copycat Origin: American | Baked Carp Origin: British | Barbecued Beef Roast Origin: Australian |
| A ragoo of oysters Origin: British | Baked Cod and Egg Sauce Origin: Scotland | Barbecued Fish Rolls Origin: Jamaica |
| Abenkwan (Palm Oil Soup) Origin: Ghana | Baked Cod with Double Gloucester Cheese Origin: British | Barbecued Fish Steaks with Hot Pineapple Sauce Origin: American |
| Aberdeen Haddock Fritters Origin: Scotland | Baked Cod with Ginger on Asparagus Origin: Australia | Barbecued Halibut with Oriental Sauce Origin: Fusion |
| Aberdeen Haddock Soufflé Origin: Scotland | Baked Cod with Horn of Plenty Mushrooms and Wild Garlic Leaves Origin: British | Barbecued Mackerel with Asian Stuffing Origin: Fusion |
| Achaarl Jhinga (Indian Pickled Prawns) Origin: India | Baked Cod's Head Origin: British | Barbecued Poussin with Yoghurt and Spices Origin: American |
| Ago Glain Origin: Benin | Baked Eel Origin: Anguilla | Barbecued Prawns and Scallops with Curry-apricot Sauce Origin: American |
| Agushi Soup (Ghanaian Egusi Soup) Origin: Ghana | Baked Fillets of Turbot Origin: British | Barbecued Sardines with Asian Stuffing Origin: Fusion |
| Ahi Poke Origin: American | Baked Fish with Vegetables Origin: Romania | Barbecued, Gingered, Swordfish Origin: American |
| Akotonshi (Ghanaian Stuffed Crabs) Origin: Ghana | Baked Fish with Yam Stuffing Origin: Jamaica | Barbel Origin: British |
| Akpessi de Bananes (Plantain Akpessi) Origin: Cote dIvoire | Baked Gurnet Origin: British | Barbel, Roach and Dace Origin: British |
| Akume with Ademe Sauce Origin: Togo | Baked Haddock Origin: British | Barracuda Farci au Feuille de Bissap (Barracuda Stuffed with Hibiscus Leaves) Origin: Senegal |
| Algerian Escabeche Origin: Algeria | Baked Lobster Tail Soufflé Origin: South Africa | Bass in Ale Sauce Origin: Canadian |
| Algerian Grilled Sardines with Lemon Origin: Algeria | Baked Mackerel Origin: British | Belgian Seafood Stew Origin: Belgium |
| Allula Guisado (Braised Squid) Origin: Portugal | Baked Mackerel Origin: Scotland | Benachin Origin: West Africa |
| Aloco avec Tilapia (Tilapia with Plantain Chips and Tomato Sauce) Origin: Cote dIvoire | Baked Pike Origin: British | Bengali Crab Curry Origin: India |
| Aloha Seafood Dish Origin: Hawaiian | Baked Red Snapper Origin: Australia | Bengali Fish Curry Origin: India |
| Amalona sy Hena Kisoa (Eel and Pork Stew) Origin: Madagascar | Baked Salmon Origin: Canada | Bengali Prawns and Rice Origin: India |
| Anguille Marinata (Marinated Eels) Origin: Italy | Baked Salmon and Caper Sauce Origin: British | Bengali Tilapia Curry Origin: India |
| Anguille Umido (Stewed Eels) Origin: Italy | Baked Salmon with Tarragon Origin: Scotland | Bermuda Salmon Origin: Bermuda |
| Anguilles au Vert (Eels in Green Sauce) Origin: Belgium | Baked Sea-bream Origin: British | Bermudan Fishcakes Origin: Bermuda |
| Arbroath Smokies Origin: Scotland | Baked Smelts Origin: British | Bhapa Ilish Patey (Steamed Hilsa Fish) Origin: Bangladesh |
| Arroz Caldoso con Lubina y Almejas (Soupy Rice with Sea Bass and Clams) Origin: Spain | Baked Snapper Origin: Bahamas | Bharati Machli Tikka (Indian Fish Croquettes) Origin: India |
| Asparagus and Crab Strata Origin: British | Baked Soles Origin: British | Boatman's Curry Origin: Fusion |
| Asparagus and Tuna Strata Origin: British | Baked Stuffed Flukies Origin: Scottish | Boiled Eels Origin: British |
| Aubergines Farcies aux Crevettes (Aubergines, Stuffed with Prawns) Origin: Senegal | Baked Sturgeon Origin: British | Boiled Gurnet Origin: British |
| Avocat aux Crevettes Senegalaise (Senegalese Shrimp and Avocado) Origin: Senegal | Baked Tilapia with Pineapple and Black Beans Origin: Costa Rica | Boiled Perch Origin: British |
| Babotie (Beef Pie) Origin: South Africa | Baked, Stuffed, Codfish Origin: British | Boiled Pike Origin: British |
| Bacalao Encebollado con Almendras al Estilo Canario (Cod with Onions and Almonds, Canary Style) Origin: Spain | Baked, Stuffed, Gurnard Origin: British | Boiled Salmon Origin: British |
| Bacalhau à Brás (Salt Cod with Scrambled Eggs and Potatoes) Origin: Portugal | Balchão de Camarão (Goan Prawn Pickle) Origin: India | Boiled Salmon After the Scotch Fashion Origin: British |
| Bachalu Gomes (Salt Cod with Potatoes) Origin: Angola | Ballater Scones Origin: Scotland | Boiled Skate Origin: British |
| Bagt Torsk (Baked Cod, Danish Style) Origin: Denmark | Balmain Bugs and Whiting Origin: Australia | Boiled Soles Origin: British |
| Bahamanian Lobster Curry Origin: Bahamas | Bangladeshi Fish Korma Origin: Bangladesh | |
| Baked Brown Trout Origin: Scotland | Bar Pocheau Beurre Blanc (Poached Sea Bass with White Butter Sauce) Origin: France |
Not found what you're looking for? Search the web:
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Tea bags of various situations are now there which meet the essential of the grouping.
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Review of 'Roman Cookery' by Dr Mark Gant. How valuable a resource is this? Will it actually teach you to cook the Roman way? Read this review and find out for your self.
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February 14th, St Valentine's day is the day for lovers. The recipes given here will help your special Valentine's day celebration go with a swing.
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Prue Leiths' 'Leiths Cookery Bible' is one of those books that you never new you couldn't do without. It is the one cookery book that you need on your bookshelf (not that it will stay there very long). To find out why this book is so indispensible why not read the review now?
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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.
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Moreover such zipper profile can be printed with various brands identify and can be oversubscribed in the mart.
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Review of: The Big Book of Christmas Recipes, a kindle eBook by Dyfed Lloyd Evans. Christmas recipe and cookery.
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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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A hot smoker is a method of cooking food, particularly fish, in a mixture of steam and wood chip or sawdust smoke. This article tells you how to make a very cheap home-made smoker from standard kitchen components, as well as telling you how to cook with it.
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Tazo Tea creates many great tea blends. Learn more about the company.
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