Welcome to the Celtnet Accompaniments to Main Course Recipes Home Page

Welcome to Celtnet's Accompaniments to Main Course Recipes Page — For the western diet at least, various grains (wheat, barley and oats) were the staple of the diet until the arrival of potatoes during the sixteenth century. As a result there are more variants of grain-based breads, cakes and pastries in European quisine than in any other world quisine.

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.

In many ways, accompaniments to main courses are the 'Cinderella' elements of meals and recipes. After all, roast potatoes are not nearly as sexy as a good crown roast of lamb. Yet, a meal is not truly a meal without its accompanying carbohydrate and vegetable elements. Indeed, it's often because these elements are not considered sexy and are not often published that many have problems cooking and creating these elements of a meal.

As well as the list of recipes presented below you can also fetch Modern and Traditional meat 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 716 recipes in total:


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A Libyan Way with Couscous
     Origin: Libya
Azerbaijani Plav
(Azerbaijani Pilaf)
     Origin: Azerbaijan
Belizean Potato Salad
     Origin: Belize
A Messe of Greens
     Origin: British
Bâton de Manioc
(Cassava Sticks)
     Origin: Central Africa
Bell Peppers with Tomatoes
     Origin: British
Aadun
     Origin: Nigeria
Baby Carrots and Onions in Cream
     Origin: Ireland
Bengali Pilau Rice
     Origin: India
Acorn Flour Noodles
(Acorn Flour Noodles)
     Origin: Fusion
Bacon Clapshot
     Origin: Scottish
Beninese Bouille
     Origin: Benin
Adalu
(Bean and Sweetcorn Pottage)
     Origin: Nigeria
Baked Burdock Root
     Origin: British
Bessamel-ntymeno Teganismeno Kotopoylo
(Béchamel-Coated Fried Chicken)
     Origin: Greece
Adjapsandali
(Mixed Vegetable Sauté)
     Origin: Russia
Baked Parsnips Irish Style
     Origin: Ireland
Bhutanese Red Rice
     Origin: Bhutan
African Green Pepper and Spinach
     Origin: East Africa
Baked Potatoes Stuffed with Cranberry Sauce
     Origin: British
Bird Cherry Flour Noodles
(Bird Cherry Flour Noodles)
     Origin: Fusion
Akassa
     Origin: Benin
Baked Potatoes with Cheese
     Origin: Bulgaria
Black Bean Salad
     Origin: American
Aleecha
     Origin: Ethiopia
Baked Salsify
     Origin: British
Black Beans
     Origin: Mexico
Alexanders à la Polonaise
     Origin: British
Baked Savoury Lentils
     Origin: Britain
Black Pudding, Potato and Yarrow Salad
     Origin: British
Alexanders Flowers Fritters
     Origin: British
Baked Savoury Rice
     Origin: Britain
Black-eyed Beans and Plantains in Palm Oil
     Origin: Nigeria
Algerian Cooked Carrot Salad
     Origin: Algeria
Baked, Stuffed Onions
     Origin: British
Blanched Asparagus with Herbed Butter
     Origin: British
Algerian Salad
     Origin: Algeria
Baklazhan
(Babki with Custard Filling)
     Origin: Russia
Blanched Hogweed Shoots with Herbed Butter
     Origin: British
Algerian Spiced Potato Cakes
     Origin: Algeria
Bamia
(Okra in Tomato Sauce)
     Origin: Egyptian
Blanched Hop Shoots with Herbed Butter
     Origin: British
Aloco
     Origin: Cote dIvoire
Banana Gratin
     Origin: Zanzibar
Bodebiremus - Kartoffelmus
(Potato Mush)
     Origin: German
Aloha Wild Rice
     Origin: Hawaiian
Bananas with Split Green Peas
     Origin: Rwanda
Boiled Alexanders Shoots
     Origin: British
Aloo Anardana
     Origin: India
Banku
     Origin: Ghana
Boiled Hogweed Shoots
     Origin: British
Aloo Dhaniya
(Balti Potatoes and Coriander)
     Origin: India
Banku II
     Origin: Ghana
Boiled Plantains
     Origin: West Africa
Amala
     Origin: Nigeria
Basil Pesto Dumplings
     Origin: British
Boiled Sea Kale Flowers
     Origin: British
Anardana Jheenga
(Pomegranate-flavoured Prawns)
     Origin: India
Batabate
     Origin: Mayotte
Boiled Wintercress Greens
     Origin: British
Apfel Spaetzle
(Apple Purée Spaetzle)
     Origin: Germany
Batinjaan Zalud
(Aubergine Salad)
     Origin: Morocco
Boli
     Origin: Nigeria
Arran Potato Salad
     Origin: Scottish
Battered Alexanders Shoots
     Origin: English
Boo with Okra
     Origin: Uganda
Arroz de Coco e Papaia
(Rice with Coconut and Papaya)
     Origin: Angola
Bavarian Potato Salad
     Origin: German
Boxty
     Origin: Irish
Arroz Español
(Spanish Rice)
     Origin: Spain
Bavarian Red Cabbage
     Origin: German
Boxty
(Potato Griddle Cakes)
     Origin: Northern Ireland
Arroz Integral com Mantiega de Amendoim e Bananas
     Origin: Angola
Bayerische Kraut
(Pickeled Bavarian Cabbage)
     Origin: German
Brains on the Half-skull
     Origin: American
Arroz Verde
(Green Rice)
     Origin: Angola
Bayrischer Kartoffelsalat
(Barvarian Potato Salad)
     Origin: German
Braised Bell Peppers
     Origin: British
Asaro
(Yam Stew)
     Origin: Nigeria
Bean Leaf Starters
     Origin: Zambia
Braised Bok Choy with St George's Mushroom
     Origin: Fusion
Aseeda
     Origin: Sudan
Beans and Bananas
     Origin: Burundi
Braised Celery
     Origin: Ireland
Asian Coconut Rice
     Origin: Asia
Beans and Rice
     Origin: West Africa
Braised Celery II
     Origin: British
Asparagus à la Polonaise
     Origin: British
Beet Salad
     Origin: Morocco
Braised Chicory
     Origin: British
Asparagus in Egg Sauce
     Origin: British
Beetroot Jelly
     Origin: British
Braised Savoy Cabbage
     Origin: British
Asperges Marinées à la Niçoise
(Asparagus in Garlic, Lemon and Herbs)
     Origin: France
Beetroot, Apple and Potato Cakes
     Origin: English
Braune Bohnen
(Green Beans in Gravy)
     Origin: German
Atklit
(Vegetable Bowl)
     Origin: Ethiopia
Belgian Mashed Potatoes
     Origin: Belgium
Αggonria poy Gemίzontai me Pheta
(Cucumbers Stuffed with Feta)
     Origin: Greece
Belizean Fried Plantains
     Origin: Belize

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The World's Hottest Chilli Dish?

By gwydion | Published 2008-03-10 11:47:34 | 2008 Recipes and Cookery Articles |

Recipe Information:

Chilli recipes to blow your brains out... Here are three recipes from India and Africa, incorporating the world's hottest chillies. Each could claim itself to be... The world's hottest chilli dish...

Don't Ignore Breakfast

By gwydion | Published 2008-09-26 18:06:13 | 2008 Recipes and Cookery Articles |

Recipe Information:

Breakfast truly is the most important meal of the day and most of us ignore it. It's when the body re-fuels itself for the day and skipping breakfast actually puts the body in 'starvation mode' and actually reduces brain function and makes weight loss more difficult. Breakfast needn't be complicated, but it should involve a balance of grains and fruit. Here are some ides for simple and nutritious breakfast recipes anyone can make.

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...

The Origins of Biscuits and Cookies

By gwydion | Published 2008-08-22 15:53:26 | 2008 Recipes and Cookery Articles |

Recipe Information:

Learn a little about the origins of British biscuits and American cookies and how these classic baked goods differ from one another. Also presented is a recipe for a classic American chocolate chip cookie and a traditional British tea-time biscuit.

Wild Foods — Free Ways to Add Variety to Your Plate

By gwydion | Published 2008-06-16 21:02:00 | 2008 Recipes and Cookery Articles |

Recipe Information:

Those obsessive about wild foods will source a whole meal from the wild. But this is not the way that it's best to start with or even to keep going with wild foods. It's far better to gather a few fruit, wild greens or mushrooms and to add these to your everyday cookery. This way you get an introduction to the range of wild foods available and you begin to extend your cookery by adding wild ingredients.

Senegalese Recipes

By gwydion | Published 2008-08-11 11:56:29 | 2008 Recipes and Cookery Articles |

Recipe Information:

Senegal was formerly the capital of French West Africa and the French influence remains strong in the country, not least in the cooking. French cooking techniques and European vegetables mix with rice, fish and hot chillies to yield a cuisine that is vibrant exciting and above all tasty. Try out two classic Senegalese dishes for yourselves here.

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.

Must-have Quotes About Chocolate

By gwydion | Published 2008-03-18 20:19:52 | 2008 Recipes and Cookery Articles |

Recipe Information:

Chocolate is perhaps the most indulgent ingredient to emerge from the Americas. It was once considered a royal drink and prepared especially for the ruling elite. Chocolate itself is made from the cocoa bean and as such is actually, technically, a spice. It's hardly surprising that this magical substance has inspired a host of memorable quotations...

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.

The Recipes of Ghana

By gwydion | Published 2008-04-28 21:20:37 | 2008 Recipes and Cookery Articles |

Recipe Information:

Ghana is one of the most fertile and productive of West African countries. It is also the inheritor nation of the Ga and Ashanti poeples, ancient rulers of West Africa. The cuisines of Ghana are diverse and characterized by he use of chillies, native spices and boiled eggs in the cooking. Here you will find two typical Ghanaian recipes.


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