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 681 recipes in total:


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

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Cooking with Beans - Simple Bean Recipes

By gwydion | Published 2008-10-20 14:41:33 | 2008 Recipes and Cookery Articles |

Recipe Information:

Beans are a classic storage food and have been a staple of the human diet for millennia. In recent decades, however, we have forgotten just how useful and versatile beans are. Here is a brief description of the importance of beans, with two classic bean recipes for you to try.

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.

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.

Using Chocolate in Cooking

By gwydion | Published 2008-10-25 13:03:03 | 2008 Recipes and Cookery Articles |

Recipe Information:

Chocolate is a spice processed from the seeds of the cocao tree. It was first used and cultivated almost 3000 years ago and is a mainstay of modern snacks and sweet dishes. But chocolate is a much more versatile ingredient than this and can be used in a whloe range of sweet and savoury dishes. Here you will find recipes for a classic chocolate cake as well as a Mexican stew with chocolate.

How to Prepare the Perfect Pastry

By gwydion | Published 2008-10-10 15:07:59 | 2008 Recipes and Cookery Articles |

Recipe Information:

Pastry is one of the most basic components of cooking, needed for pies, tarts and cake bases of many types. It originates in the ancient method of applying a paste of flour and water to baked meats to protect them in the fire. But, in the Middle Ages fats were added and modern pastry was born. Learn a little about the different pastry types and see a recipe for a traditional classic flaky pastry.

Great Desserts of Britain

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

Recipe Information:

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.

Fruit-based Dessert Recipes

By gwydion | Published 2008-10-30 09:37:35 | 2008 Recipes and Cookery Articles |

Recipe Information:

The Romans were the first peoples to formally add a dessert course at the end of a meal. Here you will learn a little about why we like sweet desserts and why they all, in one way or another, echo the fruit our ancestors used to eat. You will also see two recipes for classic fruit-based desserts.

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.

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.

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.


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