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 1155 recipes in total:


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

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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: 35

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.

Cooking with Beef - Making the Most of Beef Cuts

By gwydion | Published 2008-10-21 15:53:45 | 2008 Recipes and Cookery Articles |

Recipe Information: 35

Beef is a very flavoursome meat, as long as it is well matured, but it does have the cachet of being expensive and to be used only as a treat. Partly this is due to the history of beef as a high-status ingredient. Partly it's due to the cost of the better cuts. But you have a whole animal to consider and this article takes you through the history of beef eating and gives you a recipe for both the best and one of the poorer cuts of meat.

The Foods and Recipes of Ethiopia

By gwydion | Published 2008-10-09 22:22:24 | 2008 Recipes and Cookery Articles |

Recipe Information: 35

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.

Many Herbal Blends Are Made By Tazo Tea

By Jenny Tompsona | Published 2011-12-13 03:29:26 | 2011 Recipes and Cookery Articles |

Recipe Information: 113

Tazo Tea creates many great tea blends. Learn more about the company.

Making the Most of Chicken - Chicken Recipes

By gwydion | Published 2008-10-23 14:36:25 | 2008 Recipes and Cookery Articles |

Recipe Information: 35

Chicken is perhaps one of the most versatile meats available to the cook. Partly because chickens grow quickly but also because chicken meat, if cooked properly, remains tender and succulent during the cooking process. Chicken also lends itself to a vast array of cooking methods from stewing to roasting. Here you will learn a little about chickens and chicken meats along with two classic chicken recipes.

How Does a Water Softener Work?

By Adrianna Noton | Published 2011-12-10 22:56:43 | 2011 Recipes and Cookery Articles |

Recipe Information: 113

If you live in an area with higher than average levels of calcium and magnesium in the earth, your water will be hard. The solution to the hard water problem is a water softener. A water softener is a water station that is installed in your home to remove the minerals from the water before they reach your taps.

Review of 'Leiths Cookery Bible'

By gwydion | Published 2008-04-15 18:54:39 | 2008 Recipes and Cookery Articles |

Recipe Information: 66

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?

The secrets of coffee roasting

By jamesroy | Published 2011-12-13 10:09:36 | 2011 Recipes and Cookery Articles |

Recipe Information: 113

Moreover such zipper profile can be printed with various brands identify and can be oversubscribed in the mart.

Which Is The Better Juice Extractor, The Breville BJE510XL Or The Omega VRT330 Juicing Machine

By Thomas Christopher | Published 2011-12-08 16:45:09 | 2011 Recipes and Cookery Articles |

Recipe Information: 114

Two very popular juicers, the Breville BJE510XL and the Omega VRT330, are compared for speed, ease of use, consumer ratings, and range of produce they juice well.

Coffee Essentials- How To Brew And Store Your Coffee

By Ray Forrest | Published 2011-12-02 17:00:58 | 2011 Recipes and Cookery Articles |

Recipe Information: 113

Before you decide to start brewing and storing your own coffee, there are certain factors that must be taken into consideration. It is important that you know how to brew your coffee in the best possible manner.


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