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 1174 recipes in total:


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Αggonria poy Gemízontai me Pheta
(Cucumbers Stuffed with Feta)
     Origin: Greece
Aloo Dhaniya
(Balti Potatoes and Coriander)
     Origin: India
Attiéké
     Origin: Cote dIvoire
A boiled suet pudding
     Origin: British
Alpine Rosti
     Origin: Liechtenstein
Azerbaijani Plav
(Azerbaijani Pilaf)
     Origin: Azerbaijan
A Common Batter
     Origin: British
Amala
     Origin: Nigeria
Bâton de Manioc
(Cassava Sticks)
     Origin: Central Africa
A fricasey of kidney-beans
     Origin: British
American Dumplings
     Origin: American
Baby Carrots and Onions in Cream
     Origin: Ireland
A Libyan Way with Couscous
     Origin: Libya
Anardana Jheenga
(Pomegranate-flavoured Prawns)
     Origin: India
Bacon Clapshot
     Origin: Scotland
A Messe of Greens
     Origin: British
Angelica à la Polonaise
     Origin: British
Bacon Turnip Mash
     Origin: British
A ragoo of asparagus
     Origin: British
Angelica Flowers Fritters
     Origin: British
Baked Beetroot
     Origin: British
A Yorkshire pudding
     Origin: British
Anna Potatoes
     Origin: British
Baked Burdock Root
     Origin: British
Aadun
     Origin: Nigeria
Apfel Spaetzle
(Apple Purée Spaetzle)
     Origin: Germany
Baked Cauliflower Fungus
(Baked Battered Cauliflower Fungus)
     Origin: British
Abacha
(Nigerian Cassava Salad)
     Origin: Nigeria
Apples Stewed with Red Cabbage
     Origin: British
Baked Green Tomatoes
     Origin: American
Abacha Ncha
(Dried Cassava with Garden Eggs)
     Origin: Nigeria
Aroz Mofalfal
(Mofalfal Rice)
     Origin: Arabia
Baked Parsnips Irish Style
     Origin: Ireland
Abala
     Origin: Nigeria
Arran Potato Salad
     Origin: Scotland
Baked Potatoes Stuffed with Cranberry Sauce
     Origin: British
Acelgas con Pasas y Piñones
(Swiss Chard with Raisins and Pine Nuts)
     Origin: Spain
Arroz Amarillo Con Achiote
(Caribbean Yellow Rice)
     Origin: Cuba
Baked Potatoes with Cheese
     Origin: Bulgaria
Acorn Flour
     Origin: British
Arroz de Coco e Papaia
(Rice with Coconut and Papaya)
     Origin: Angola
Baked Salsify
     Origin: British
Acorn Flour Noodles
     Origin: Fusion
Arroz de Jambu
(Paracress Rice)
     Origin: Brazil
Baked Savoury Lentils
     Origin: Britain
Acorn Flour Tagliatelle
     Origin: Italy
Arroz Español
(Spanish Rice)
     Origin: Spain
Baked Savoury Rice
     Origin: Britain
Adalu
(Bean and Sweetcorn Pottage)
     Origin: Nigeria
Arroz Integral com Mantiega de Amendoim e Bananas
(Brown Rice with Peanut Mantiega and Bananas)
     Origin: Angola
Baked, Spiced, Red Cabbage
     Origin: Canada
Adass Polo
(Rice with Lentils)
     Origin: Iran
Arroz Verde
(Green Rice)
     Origin: Angola
Baked, Stuffed Onions
     Origin: British
Adjapsandali
(Mixed Vegetable Sauté)
     Origin: Russia
Artichokes à la Barigoulle
     Origin: British
Baklazhan
(Chopped Aubergine with Mayonnaise)
     Origin: Russia
African Green Pepper and Spinach
     Origin: East Africa
Asaro
(Yam Stew)
     Origin: Nigeria
Bamia
(Okra in Tomato Sauce)
     Origin: Egypt
Agidi
(Fermented Cornflour Pudding)
     Origin: Nigeria
Asaro II
(Yam Porridge)
     Origin: Nigeria
Bamies
(Okra and Vegetable Stew)
     Origin: Cyprus
Agidi Jollof
     Origin: Nigeria
Aseeda
     Origin: Sudan
Banana Gratin
     Origin: Zanzibar
Akamu
     Origin: Nigeria
Asian Coconut Rice
     Origin: Asia
Bananas with Split Green Peas
     Origin: Rwanda
Akassa
     Origin: Benin
Asparagus à la Français
     Origin: British
Banffshire Potatoes
     Origin: Scotland
Alapa
(Steamed Bean Paste with Egusi)
     Origin: Nigeria
Asparagus à la Parmesan
     Origin: British
Banku
     Origin: Ghana
Aleecha
     Origin: Ethiopia
Asparagus à la Polonaise
     Origin: British
Banku II
     Origin: Ghana
Alexanders à la Polonaise
     Origin: British
Asparagus as Peas
     Origin: British
Barbecued Sweet Potato Wedges
     Origin: American
Alexanders Flowers Fritters
     Origin: British
Asparagus in Cream
     Origin: British
Barra Dulse
     Origin: Scotland
Algerian Cooked Carrot Salad
     Origin: Algeria
Asparagus in Cream II
     Origin: British
Basic Microwave Couscous
     Origin: British
Algerian Salad
     Origin: Algeria
Asparagus in Egg Sauce
     Origin: British
Basic Microwave Steamed Rice
     Origin: British
Algerian Spiced Potato Cakes
     Origin: Algeria
Asparagus or Vegetable Peas
     Origin: British
Basil Pesto Dumplings
     Origin: British
Aloco
     Origin: Cote dIvoire
Asperges Marinées à la Niçoise
(Asparagus in Garlic, Lemon and Herbs)
     Origin: France
Batabate
     Origin: Mayotte
Aloha Wild Rice
     Origin: Hawaiian
Atar Allecha
(Spiced Green Pea Purée)
     Origin: Egypt
Aloo Anardana
     Origin: India
Atklit
(Vegetable Bowl)
     Origin: Ethiopia

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Traditional Marmalade Recipes of Scotland

By gwydion | Published 2008-06-19 07:58:28 | 2008 Recipes and Cookery Articles |

Recipe Information: 35

According to tradition, marmalade came to Scotland in 1797 when Mrs Janet Keiller had to do something with a ship-load of ripe oranges her husband had bought. From this was born Dundee Marmalade and this bitter-sweet product has been a traditional part of Scottish cookery ever since. Here you will find recipes that include marmalade as an essential ingredient.

Senegalese Recipes

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

Recipe Information: 35

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.

How to Bake Without an Oven

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

Recipe Information: 115

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.

Keurig Makes A Great Single Serving Coffee Maker

By Jenny Tompsona | Published 2011-12-02 11:05:13 | 2011 Recipes and Cookery Articles |

Recipe Information: 114

A Keurig coffee maker uses k cups for easy single cup brewing. Learn more about them.

Halloween Recipes - The Foods and History of Halloween

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

Recipe Information: 35

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.

Smoothies and their Origins

By gwydion | Published 2010-03-23 10:31:45 | 2010 Recipes and Cookery Articles |

Recipe Information: 35

A smoothie is typically a blend of fruit, fruit juices and ice blended until smooth, often with the addition of a banana to give a thicker consistency. Modern smoothies, however, contain frozen yoghurt as a base constituent. Here you will find out about the history of smoothies as well as seeing two classic smoothie recipes.

K Cups Have Revolutionized Coffee Making

By Jenny Tompsona | Published 2011-12-15 14:46:02 | 2011 Recipes and Cookery Articles |

Recipe Information: 114

K cups are a quick and easy way to get a fresh cup of coffee. They have many great features.

Cooking with Hazelnuts - Hazelnut-based Recipes

By gwydion | Published 2008-10-15 18:38:04 | 2008 Recipes and Cookery Articles |

Recipe Information: 56

Hazelnuts are an important part of the Autumn's bounty and humans have been collecting and harvesting them for many thousands of years. Today, however, we tend to use them only as nuts and do not cook with them. To re-dress the balance, here is an introduction to hazelnuts along with some hazelnut-based recipes for you to try at home.

The Keurig B60 Brews K Cups Fast

By Jenny Tompsona | Published 2011-12-21 10:54:20 | 2011 Recipes and Cookery Articles |

Recipe Information: 114

A Keurig b60 coffee maker is used to brew k cups. These produce fresh coffee every time.

Great Desserts of Britain

By gwydion | Published 2008-09-15 16:27:27 | 2008 Recipes and Cookery Articles |

Recipe Information: 35

British cookery is often treated as 'poor relation' in terms of European cuisine. And whilst this may well have been true in the past, there has always been one area of cookery where Britain has always excelled... the production of desserts. Here you will find recipes for two classic British desserts.


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