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 1936 recipes in total:


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Ćevapčići
     Origin: Serbia
Angefüllte Schweinekoteletts
(Stuffed Pork Chops)
     Origin: Germany
Babotee
     Origin: South Africa
A Chinese Balloon
     Origin: Fusion
Angolan Feijoada
     Origin: Angola
Babute
(Curried Beef Meatloaf)
     Origin: Congo
A Different Sauerbraten
     Origin: German
Anguillan Kebabs
     Origin: Anguilla
Bacon and Gruyere Frittata
     Origin: British
A Good Cassoulet
     Origin: France
Anguillan Rice and Peas
     Origin: Anguilla
Bacon and Rice Creole
     Origin: Louisiana
A New Hot Pot
( A New Hot Pot)
     Origin: British
Apple Beef
     Origin: Germany
Baeckeofe
     Origin: German
Aaloo Gosht
(Mutton Curry with Potatoes)
     Origin: Pakistan
Apple Juice Brined Turkey
     Origin: American
Baked Chicken in a Peanut Sauce
     Origin: Sierra Leone
Abacchio alla Cacciatora
     Origin: Italy
Apple-cinnamon Ham
     Origin: American
Baked Chicken in Groundnut Sauce
     Origin: Tanzania
Abbacchio alla Cacciatore
(Lamb Cacciatore)
     Origin: Italy
Apple-smoked Barbecue Ribs
     Origin: American
Baked Ham in Champagne
     Origin: American
Abbachio al Forno
(Italian Roast Baby Lamb)
     Origin: Italy
Apricot Chicken
     Origin: Australia
Baked Ham with Apricot Bourbon Glaze
     Origin: American
Abish
     Origin: Ethiopia
Apricot Glazed Ham
     Origin: American
Baked Ham with Cornbread Apricot Stuffing
     Origin: American
Adana Kebab
     Origin: Turkey
Apricot Glazed Ham with Pineapple and Cherries
(Apricot Glazed Hamwith Pineapple and Cherries)
     Origin: American
Baked Ham with Creole Mustard Glaze
     Origin: American
Adobo Beef
     Origin: America
Apricot-mustard Glazed Ham
     Origin: British
Baked Ham with Marmalade Horseradish Glaze
     Origin: American
Adobong Manok
(Philippines Chicken in Vinegar Sauce)
     Origin: Philippines
Arancini di Riso
(Rice 'Oranges')
     Origin: Italy
Baked Ham with Raspberry and Dijon Mustard Glaze
     Origin: American
Afang Soup
     Origin: Nigeria
Ardshane House Irish Stew
     Origin: Ireland
Baked Sausages with Apples, Oyster Mushrooms and Cider
     Origin: British
Afia Efere
(White Soup)
     Origin: Nigeria
Argest knemest arnion ste saltsa lemoni-anethoy
(Braised Lamb Shanks in Lemon-dill Sauce)
     Origin: Greece
Baked Whiskey-glazed Ham
     Origin: American
African Chow Mein
     Origin: African Fusion
Armenian Bamiya
(Okra Stew)
     Origin: Armenia
Balšica tava
(Veal in Royal Sauce)
     Origin: Montenegro
African Guinea Fowl
     Origin: Guinea
Armenian Basturma
     Origin: Armenia
Balti Chicken Pasanda
     Origin: India
African Moussaka
     Origin: African Fusion
Arnί e aiga Paschast
(Greek Easter Lamb or Kid)
     Origin: Greece
Bamberger Krautbraten
(Bramberger Meat & Cabbage Casserole)
     Origin: German
Afriki Yakhni
     Origin: Southern Africa
Arni Gemisto me Horta ke Feta
(Leg of Lamb Stuffed with Greens and Feta)
     Origin: Greece
Banana and Corn Casserole
     Origin: Swaziland
Agneau Provençal au Jus Menthe Verte
(Roast Lamb Provençal with Mint Gravy)
     Origin: France
Arni kai aspro phasoli Ragout
(Lamb and White Bean Ragoût)
     Origin: Greece
Banga Soup
     Origin: Nigeria
Agnesko S Presni Kartofi
(Lamb with New Potatoes)
     Origin: Russia
Arni se Avgolemno
(Greek Lamb in Egg Lemon Sauce)
     Origin: American
Bangladeshi Vindaloo
     Origin: Bangladesh
Akoho sy Voanio
(Chicken in Coconut Milk)
     Origin: Madagascar
Aromatic Baked Ham in a Blanket
     Origin: American
Baptismal Pot
     Origin: German
Alapa
(Palm-oil Stew)
     Origin: Nigeria
Aromatic Lamb
     Origin: Mediterranean
Barbecue Beef Stew
     Origin: American
Albanian Veal Casserole
     Origin: Albania
Aruba Chicken
     Origin: Aruba
Barbecue Brisket
     Origin: American
Algerian Tart Pastry
     Origin: Algeria
Ashanti Chicken
     Origin: Ghana
Barbecue Chicken
     Origin: American
Alice Springs Chicken
     Origin: Australia
Asian Duck Curry
     Origin: Fusion
Barbecue Pork Roast
     Origin: American
All Day Crockpot Delight
     Origin: America
Asparagus Risotto with Jus de Viande
     Origin: Monaco
Barbecue Steak
     Origin: American
Alligator in Sauce Piquante
     Origin: Cajun
Aussie Stuffed Drumsticks
     Origin: Australia
Barbecued Key Lime Chicken
     Origin: American
Almond Lemon Chicken
     Origin: British
Australian Meat Pie
     Origin: Australia
Barbecued Orange Chicken
     Origin: American
Amaretto Baked Easter Ham
     Origin: American
Austro-Asian Roast Chicken
     Origin: Australia
Barbecued Pork Strips
     Origin: American
Amaretto Tinned Ham
     Origin: American
Austro-Asian Roast Pork
     Origin: Australia
Barley Kail
     Origin: Scottish
Ameijoas na Cataplana
(Steamed Clams and Sausage in Tomato Sauce)
     Origin: Portugal
Ayam Bumbu Rujak
(Mixed Spicy Chicken)
     Origin: Indonesia
Basic Cajun Jambalaya
     Origin: Cajun
Andalusian Turkey
     Origin: France
Azeri Chicken Skewers
     Origin: Azerbaijan
Andouille Sausage
     Origin: Cajun
Babka
(Meat and Potato Bake)
     Origin: Belarus

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Drinks Recipes - The Quest for Safe Drinks

By gwydion | Published 2008-11-03 14:22:44 | 2008 Recipes and Cookery Articles |

Recipe Information:

When you examine the history of drinks, what you see is the attempt by human civilizations to render drinking water safe. This article gives an introduction to the ways various civilizations have chosen to make water safe to drink as well as providing two recipes for a fruit juice drink and a spice infusion of lemongrass.

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.

West African Offal Pepper Soup

By gwydion | Published 2008-02-09 17:55:04 | 2008 Recipes and Cookery Articles |

Recipe Information:

West African cuisine is all based around making the most of all the ingredients available. This is a hearty, cheap and quite spicy stew that makes use those parts of the animal that we in the West tend to ignore - hearts and livers. The dish is very tasty and makes a wonderful accompaniment to rice. It's very cheap to prepare and extremely healthy for you.

Senegalese Recipes

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

Recipe Information:

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.

Eggs in Cookery - the Magic of Eggs

By gwydion | Published 2008-11-09 09:10:33 | 2008 Recipes and Cookery Articles |

Recipe Information:

The egg is one of nature's finest storage foods, packed with protein and fats. Chickens have been domesticated several times throughout human history and they are mankind's commonest domesticated animal, raised for meat and eggs. Here you will learn a little about eggs, why they are important in cookery and how they have been used throughout the ages.

The Recipes of Wales — Modern and Traditional Foods

By gwydion | Published 2008-05-01 19:56:09 | 2008 Recipes and Cookery Articles |

Recipe Information:

The traditional recipes of Wales are what might be thought of as 'peasant food' the kind of recipes made by the poor who want to make the most out of what little food they had. This, in some respects, has left Wales with a blank culinary slate where some very exciting modern foods, bringing together influences from all over the world have been created. Here I give an example of a traditional Welsh dish and an example of a recipe from the new breed of Welsh cookery...

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.

Review of 'Leiths Cookery Bible'

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

Recipe Information:

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?

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.

Great British Springtime Recipes

By gwydion | Published 2008-05-28 17:21:27 | 2008 Recipes and Cookery Articles |

Recipe Information:

Spring is the time for new resolutions and to make the best of fresh and new ingredients. Spring lamb and fresh rhubarb are at their best now and these two classic recipes show off these ingredients at their best. Here you will see some of the best of traditional British cookery that will allow you to make a spectacular meal from these ingredients.


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