Ethnic Meals
Recipes and meal time ideas






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The site concentrates on British recipes from Scotland, England and Wales with a few recipes from Ireland, India and France "thrown in". Primarily designed to provide ethnic recipes and meals, whether you are looking for an unusual meal, a straightforward meat, fish or poultry meal dish or even a sweet pudding recipe then hopefully you will find it here.

You can search for any recipe using a variety of ways including region, country, base ingredient or "pot luck" all from the drop down menu at the top of each page.

I would like to think that all diets and paletes are catered for. If you have a suggestion or even a recipe that you would like to submit, please don't hesitate to contact me via the contact us page.







Atholl Brose Drink Recipe
Scottish (Scotland) Drink Ideas
Traditional Atholl Brose Recipe

There are a number of variations in making this Scottish drink which have been handed down over many generations. It is a drink which succesfully blends the sweetness of honey, with the bitter dry taste of whisky. Its origins are misted in the usual foklore associated with these types of dishes and drinks but this recipe is taken from the traditional Atholl Brose recipe made public by the Duke of Atholl some years ago.

Ingredients:
2 tablespoons heather honey
Scotch whisky
3 rounded tablespoons of medium oatmeal


Method:
The oatmeal is prepared by putting it into a basin and mixing with cold water until the consistency is that of a thick paste. Leave for half an hour and then put through a fine strainer, pressing down with a wooden spoon to extract as much liquid as possible. Throw away the oatmeal which is left in the strainer and use the creamy liquor from the oatmeal for the brose.

Then mix four dessert spoonfuls of pure honey and four sherry glassfuls of the prepared oatmeal and stir well. Put into a quart bottle and fill with malt whisky; shake before serving.

As with all recipes which involve cooking and baking a sensible approach must be taken especially when dealing with warm or hot (temperature) ingredients. If you are unable to take due care, please do not attempt to make any of these recipes. All recipes are tried at your own risk.

For US to UK equivalents for food weights and measurements see this rough guide

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