Welcome to the Celtnet Roasting Recipes Home Page

Welcome to Celtnet's Roasting Recipes Page — This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the roasting recipes. The technique of roasting is perhaps the oldest cooking technique. After all you can roast meat by simply placing it in the embers of a fire or on hot stones or a pit. This is why the simplest way of cooking meat is to roast it. With modern ovens roasting has become a common and complex technique and roasting can be defined as a high temperature method of cooking over a prolongued period of time where the temperature about the product being roasted is even. Roasting is an excellent method of tenderizing meat, which is why it's a common technique for cooking meat. But it also works well for vegetables, especially potatoes and other staple carbohydrate soruces. Beign a simple cooking technique, roasting recipes are known from every culture and every major cuisine on earth. Here I have attempted to bring together as many different roasting recipes as possible. Enjoy...

Alphabetical list of roasting recipes follow (limited to 100 recipes per page). There are 300 recipes in total:


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A Chinese Balloon
     Origin: Fusion
Blackcurrant-crusted Chipotle Pork
     Origin: American
Cranberry-orange Roast Lamb
     Origin: American
Abacchio alla Cacciatora
     Origin: Italy
Blossom-stuffed Pork Tenderloin
(Blossom-stuffed Pork Tenderloin)
     Origin: American
Crockpot Crazy Standing Up Pork Chops
     Origin: American
Abbachio al Forno
(Italian Roast Baby Lamb)
     Origin: Italy
Botsford Inn Honey Baked Ham with Fruited Cumberland Sauce
     Origin: American
Crown Roast of Lamb
     Origin: British
Agneau Provençal au Jus Menthe Verte
(Roast Lamb Provençal with Mint Gravy)
     Origin: France
Braised Chicken with Verjuice
     Origin: British
Crunchy Almond Glazed Ham
     Origin: American
Aliater ius in mullos assos
(Red Mullet in Fennel and Mint Sauce)
     Origin: Roman
Buckingham-glazed Leg of Lamb
     Origin: American
Crusty Pineapple Ham
     Origin: American
Aliter in grue vel in anate vel in pullo
(Roast Duck with Damson Sauce)
     Origin: Roman
California Glazed Ham
     Origin: American
Der Gefuellte Schweinebauch
(Stuffed Pork Belly)
     Origin: Germany
Alter Haedinam Sive Agninam Excaldatam
(Steamed Lamb)
     Origin: Roman
Canard á l'Orange
(Duck with Orange Sauce)
     Origin: France
Duck in Green Pumpkinseed Sauce
     Origin: Mexico
Amaretto Baked Easter Ham
     Origin: American
Capoun or Gos Farced
(Stuffed Capon or Goose)
     Origin: English
Duck with Black Olives
     Origin: British
Amaretto Tinned Ham
     Origin: American
Carre d'Agneau au Romarin
(Rack Of Lamb With Rosemary)
     Origin: France
Duck with Cherries
     Origin: British
Amia
(Roman Fish in Vine Leaves)
     Origin: Roman
Char Siu
(Chinese Barbecued Pork)
     Origin: Chinese
Duck with Onions
     Origin: British
Andalusian Turkey
     Origin: France
Cherry Coconut Baked Ham with Creamy Cherry Glaze
     Origin: American
Duck with Orange and Cointreau Sauce
     Origin: French
Aper ita conditur
(Roast Pork in Celery Seed Sauce)
     Origin: Roman
Cherry Glazed Ham
     Origin: American
Duck with Turnips
     Origin: British
Apple Juice Brined Turkey
     Origin: American
Cherry-glazed Baked Ham
     Origin: American
Duckling with New Peas
     Origin: British
Apple-cinnamon Ham
     Origin: American
Chicken Breasts with Ginseng
     Origin: American
Easter Brisket
     Origin: American
Apricot Glazed Ham
     Origin: American
Chicken in a Hole
     Origin: Botswana
Easter Greek Lamb
     Origin: Greece
Apricot Glazed Ham with Pineapple and Cherries
(Apricot Glazed Hamwith Pineapple and Cherries)
     Origin: American
Chicken with Adobo Sauce
     Origin: America
Easter Ham
     Origin: American
Apricot-mustard Glazed Ham
     Origin: British
Chickenes Endoryed
(Gilded Chicken)
     Origin: English
Easter Ham with Peachy Cinnamon Glaze
     Origin: American
Arnί e aiga Paschast
(Greek Easter Lamb or Kid)
     Origin: Greece
Chilli Marmalade Glazed Ham
     Origin: Fusion
Easter Ham with Rhubarb Sauce
     Origin: British
Aromatic Baked Ham in a Blanket
     Origin: American
Chipotles in Adobo Glazed Ham
     Origin: American
Easter Leg of Lamb with Apricots
     Origin: British
Aromatic Lamb
     Origin: Mediterranean
Christmas Ham
     Origin: Ireland
Easter Spring Chicken
     Origin: British
Ashanti Chicken
     Origin: Ghana
Christmas Roast Beef
     Origin: Nigeria
Elderberry-crusted Chipotle Pork
     Origin: British
Austro-Asian Roast Chicken
     Origin: Australia
Christmas Roast Ham
     Origin: Aruba
Elleniké arnié aiga Paschast
(Greek Easter Lamb or Kid)
     Origin: Greece
Austro-Asian Roast Pork
     Origin: Australia
Christmas Suckling Pig
     Origin: Russia
Espresso Chilli Glazed Ham
     Origin: American
Baked Ham in Champagne
     Origin: American
Cider and Apple Brined Turkey
     Origin: British
Extumer Lamb Roast
     Origin: Germany
Baked Ham with Apricot Bourbon Glaze
     Origin: American
Cig Oen Cymreig â Mêl
(Honeyed Welsh Lamb)
     Origin: Welsh
Fakhthat Karoof Fil Forn
(Libyan Roast Leg of Lamb)
     Origin: Libya
Baked Ham with Cornbread Apricot Stuffing
     Origin: American
Cig Oen Rhost
(Roast Lamb)
     Origin: Welsh
Fonnell
     Origin: English
Baked Ham with Creole Mustard Glaze
     Origin: American
Citrus Chicken
     Origin: Aruba
Franconia Root Vegetables
     Origin: France
Baked Ham with Marmalade Horseradish Glaze
     Origin: American
Coca-Cola Ham
     Origin: American
Fricassée of Chicken
     Origin: British
Baked Ham with Raspberry and Dijon Mustard Glaze
     Origin: American
Coes Oen gyda Rhosmari a Mwstad
(Roast Leg of Lamb with Rosemary and Mustard)
     Origin: Welsh
Fricassée of Guinea Fowl with Chillies
     Origin: British
Baked Whiskey-glazed Ham
     Origin: American
Colonial Goose
     Origin: Ireland
Fricassée of Turkey
     Origin: British
Bayrisches Bratensäuglingshwein
(Bavarian Roast Suckling Pig)
     Origin: German
Comarye
     Origin: English
Fruit-glazed Easter Ham
     Origin: British
Beef with Ginger and Honey and a Sour Cream Sauce
     Origin: Fusion
Country Ham with Brown Sugar Coating
     Origin: American
Galantine Of Chicken
     Origin: France
Belizean Baked Chicken
     Origin: Belize
Crab Apple Ham
     Origin: British
Blackberry-crusted Chipotle Pork
     Origin: British
Cranberry-orange Marmalade Glazed Ham
     Origin: British

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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.

How to Maximize your use of Mushrooms

By gwydion | Published 2008-05-01 19:43:21 | 2008 Recipes and Cookery Articles |

Recipe Information:

Mushrooms are an amazing foodstuff, neither plant nor animal but a whole kingdom of life all their own. Though many mushrooms are cultivated the vast majority can only be found in the wild. Here you find recipes for both wild and cultured mushrooms so that you can know how to get the best out of them...

Traditional Barbecue Recipes

By gwydion | Published 2008-11-19 18:37:55 | 2008 Recipes and Cookery Articles |

Recipe Information:

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.

The Origins of Chutney

By gwydion | Published 2008-04-27 11:07:36 | 2008 Recipes and Cookery Articles |

Recipe Information:

Rather than being a British or English invention, Chutneys originated in India and were re-worked during the 18th century as a means of preserving autumn fruit and vegetables. Here you get a recipe for a classic Indian chatni and a British chutney so you can see how one evolved into the other.

British Dessert, Traditional and Modern

By gwydion | Published 2008-05-21 15:47:25 | 2008 Recipes and Cookery Articles |

Recipe Information:

British cookery is often seen as a joke, yet with the range of available fresh ingredients British desserts are some of the most divine and inspiring in the world. Here I present two classic desserts: one modern and one traditional for your enjoyment.

Cooking with Hazelnuts - Hazelnut-based Recipes

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

Recipe Information:

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.

Making a Home-made Hot Smoker

By gwydion | Published 2009-09-20 21:40:59 | 2009 Recipes and Cookery Articles |

Recipe Information:

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.

US and UK Cookery Terms

By gwydion | Published 2008-04-22 22:04:54 | 2008 Recipes and Cookery Articles |

Recipe Information:

If you are from the US or the UK looking at a recipe from the other side of the Atlantic there are probably many unfamiliar terms in the recipes you encounter. This glossary brings together many of the culinary terms that differ between the tow sides of the Atlantic, making it easier for you to understand recipes from the other side of the pond.

Classic Recipes from Scotland

By gwydion | Published 2008-05-29 21:42:59 | 2008 Recipes and Cookery Articles |

Recipe Information:

Scottish cookery swings from the essential spartan nature of Highland Cookery, where the most is made of scant ingredients, to the richness of the recipes of the East Coast ports and border towns. Despite its reputation as something of a joke (which is, at least partially, deserved) Scottish cookery is alive and vibrant and represents a fusion of good ingredients, old recipes and modern techniques. Here, recipes are provided for a traditional highland meal and this is contrasted with a traditional rich cake.

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.


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