Welcome to the Celtnet Meat Recipes Home Page

Welcome to Celtnet's Meat Recipes Page — Here meat implies the whole gamut of meats from the domestic beef, lam and port to the fowl and slightly more exotic game animals such as deer, hare, grouse, pheasant and boar.

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.

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 3441 recipes in total:


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Chickpea Lasagne
(Chickpea Lasagne)
     Origin: British
Ailes de Poulet au Riz et Poivron
(Chicken Wings with Rice and Chillies)
     Origin: Senegal
Apple Beef
     Origin: Germany
Ćevapčići
     Origin: Serbia
Aish bel-Lahm
(Bread with Lamb)
     Origin: Saudi Arabia
Apple Juice Brined Turkey
     Origin: American
A Chinese Balloon
     Origin: Fusion
Akara Meatballs
     Origin: Nigeria
Apple-cinnamon Ham
     Origin: American
A Different Sauerbraten
     Origin: Germany
Akoho sy Sakamalo
(Chicken with Ginger)
     Origin: Madagascar
Apple-smoked Barbecue Ribs
     Origin: American
A forced cabbage
     Origin: British
Akoho sy Voanio
(Chicken in Coconut Milk)
     Origin: Madagascar
Apricot Chicken
     Origin: Australia
A Good Cassoulet
     Origin: France
Akoumain Salé
(Salted Akoumain)
     Origin: Cote dIvoire
Apricot Glazed Ham
     Origin: American
A New Hot Pot
     Origin: British
Alapa
(Palm-oil Stew)
     Origin: Nigeria
Apricot Glazed Ham with Pineapple and Cherries
     Origin: American
Aaloo Gosht
(Mutton Curry with Potatoes)
     Origin: Pakistan
Albanian Veal Casserole
     Origin: Albania
Apricot-mustard Glazed Ham
     Origin: British
Abacchio alla Cacciatora
     Origin: Italy
Alcachofas con Jamon Serrano
(Baby Artichokes with Serrano Ham)
     Origin: Spain
Arancini di Riso
(Rice 'Oranges')
     Origin: Italy
Abak
(Palm Nut Soup)
     Origin: Nigeria
Alexanders Bubble and Squeak
     Origin: British
Ardshane House Irish Stew
     Origin: Ireland
Abak Atama Soup
     Origin: Nigeria
Algerian Tart Pastry
     Origin: Algeria
Ardy Shouki
(Artichoke Casserole)
     Origin: Arabia
Abbacchio alla Cacciatore
(Lamb Cacciatore)
     Origin: Italy
Alice Springs Chicken
     Origin: Australia
Argest knemest arnion ste saltsa lemoni-anethoy
(Braised Lamb Shanks in Lemon-dill Sauce)
     Origin: Greece
Abbachio al Forno
(Italian Roast Baby Lamb)
     Origin: Italy
Alicha Sega Wot
(Mild Beef Stew)
     Origin: Ethiopia
Armenian Bamiya
(Okra Stew)
     Origin: Armenia
Aberdeen Roll
     Origin: Scotland
All Day Crockpot Delight
     Origin: America
Armenian Basturma
     Origin: Armenia
Abish
     Origin: Ethiopia
Alligator in Sauce Piquante
     Origin: Cajun
Arní e aiga Paschast
(Greek Easter Lamb or Kid)
     Origin: Greece
Adana Kebab
     Origin: Turkey
Almond Chicken
     Origin: Jamaica
Arni Gemisto me Horta ke Feta
(Leg of Lamb Stuffed with Greens and Feta)
     Origin: Greece
Adobo Beef
     Origin: America
Almond Lemon Chicken
     Origin: British
Arni kai aspro phasoli Ragout
(Lamb and White Bean Ragoût)
     Origin: Greece
Adobong Manok
(Philippines Chicken in Vinegar Sauce)
     Origin: Philippines
Altenglischer Pilzpudding
(Old English Mushroom Pudding)
     Origin: Germany
Arni se Avgolemno
(Greek Lamb in Egg Lemon Sauce)
     Origin: American
Afang Soup
     Origin: Nigeria
Amaretto Baked Easter Ham
     Origin: American
Aromatic Baked Ham in a Blanket
     Origin: American
Afelia
(Belly Pork with Wine and Coriander)
     Origin: Cyprus
Amaretto Tinned Ham
     Origin: American
Aromatic Lamb
     Origin: Mediterranean
Afia Efere
(White Soup)
     Origin: Nigeria
Amarillo
(Oaxacan Yellow Mole)
     Origin: Mexico
Arroz con Pollo Guatemalteco
(Chicken with Rice, Guatemalan Style)
     Origin: Guatemala
Afia Efere Ebot
(White Soup with Goat Meat)
     Origin: Nigeria
Amarillo con Carne de Res
(Oaxacan Yellow Mole with Beef)
     Origin: Mexico
Aruba Chicken
     Origin: Aruba
Afia Efere Unen
(White Soup with Chicken)
     Origin: Nigeria
Ameijoas na Cataplana
(Steamed Clams and Sausage in Tomato Sauce)
     Origin: Portugal
Aruban Curried Goat
     Origin: Aruba
Afia Efere Uyayak
(White Soup with Aidan Fruit)
     Origin: Nigeria
Amiwo au Poulet
(Chicken Amiwo)
     Origin: Benin
Arvi aur Gosht ka Khatta Salan
(Taro Roots and Lamb in a Tangy Sauce)
     Origin: India
African Chow Mein
     Origin: African Fusion
An Excellent Way to Cook a Breast of Mutton
     Origin: British
Ashanti Chicken
     Origin: Ghana
African Moussaka
     Origin: African Fusion
Ancient Haggis
     Origin: British
Asian Duck Curry
     Origin: Fusion
Afriki Yakhni
     Origin: Southern Africa
Andalusian Turkey
     Origin: France
Asparagus Risotto with Jus de Viande
     Origin: Monaco
Agerhøns
(Partridges Poached in Milk)
     Origin: Denmark
Andouille Sausage
     Origin: Cajun
Atama Soup
     Origin: Nigeria
Agerhøns i kål
(Partridge with Cabbage)
     Origin: Denmark
Angefüllte Schweinekoteletts
(Stuffed Pork Chops)
     Origin: Germany
Athole Pudding
     Origin: Scotland
Agneau au Cari
(Lamb Curry)
     Origin: Reunion
Angolan Feijoada
     Origin: Angola
Aubergines Farcies
(Stuffed Aubergines)
     Origin: Algeria
Agneau Provençal au Jus Menthe Verte
(Roast Lamb Provençal with Mint Gravy)
     Origin: France
Anguillan Kebabs
     Origin: Anguilla
Aussie Stuffed Drumsticks
     Origin: Australia
Agnesko S Presni Kartofi
(Lamb with New Potatoes)
     Origin: Russia
Anguillan Rice and Peas
     Origin: Anguilla
Australian Meat Pie
     Origin: Australia
Agrio Koyneli Stifado
(Wild Rabbit Stew)
     Origin: Greece
Apon Soup
(Ogbono Soup)
     Origin: Nigeria
Ah Mè Thar Hin
(Myanmar Beef Curry)
     Origin: Myanmar
Apple and Blackberry Pasty
     Origin: England

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Recipe Information: 35

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.

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By gwydion | Published 2008-02-29 20:49:10 | 2008 Recipes and Cookery Articles |

Recipe Information: 35

Pot roasts are the preserve of the meat-eater as they need a solid lump of meat to make them work. The difficulty of producing a vegetable pot roast is in replicating the job of the meat in the dish. This recipe does that and allows vegetarians to enjoy the texture and flavour of this classic dish.

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Recipe Information: 114

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

The Surprising Recipes of Tanzania

By gwydion | Published 2008-05-01 19:48:03 | 2008 Recipes and Cookery Articles |

Recipe Information: 35

Tanzaia is a diverse country comprised of the mainland, Tanganyika and the island of Zanzibar. The cuisine of this country are influenced by Arabic, British, French and Indian cuisines producing a fusion of native and imported culinary influences that are vibrant and fascinating. Here you will see two typical Tanzanian recipes for a main course and a dessert...

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.

A Keurig Coffee Maker Is High Quality

By Jenny Tompsona | Published 2011-12-15 12:53:04 | 2011 Recipes and Cookery Articles |

Recipe Information: 114

Keurig makes quality coffee products. Read about their coffee makers and k cups here.

Five Ways to Keep Apples from Browning

By JD Hoopes | Published 2011-12-04 19:20:01 | 2011 Recipes and Cookery Articles |

Recipe Information: 115

This afternoon, for a school party, we served molten caramel and apple wedges. Knowing that they would be exposed to air for a considerable amount of time, we felt we needed to treat the apples to minimize browning. In this article are five ways to keep apples from browning.

The History of Chillies and Their Use as a Spice

By gwydion | Published 2008-10-29 08:18:24 | 2008 Recipes and Cookery Articles |

Recipe Information: 56

Chillies (chili, chilé, ají) is an amazing spice that originates in Central and Northern South America. It was unknown in the Old World until the early 1500 but by 1549 had made its way across the world from Europe through Africa, the Near East and had reached China and Japan. Learn about the history of the spread of chillies and why this is such an amazing spice.


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