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.







Bacon Dumplings Recipe and Meal Ideas
Soup or snack accompaniements Food and Drink Ideas
Snacks Recipe

This is a very simple recipe for dumplings which are used as a tasty addition to soups, stews or casseroles. I have also seen them used as a light snack but they are not really intended for that..

Ayrshire Bacon Dumplings

Ingredients:
1/2 teaspoon dried mixed herbs
3 oz shredded suet
3 oz cooked smoked bacon rashers, finely chopped
6 oz self raising flour
Salt and Pepper
2 teaspoons chopped fresh parsley or 1 teaspoon dried




Method:
In a bowl, mix the flour and seasoning. Add the mixed herbs and parsley and mix well. Rub in the suet, adding just enough water to make a firm but pliable dough. Shape into approx. 12 balls. Make a small indentation into each ball with your thumb and push in a little chopped bacon.

Dampen the edges, pinch together (sealing the bacon inside) and re-roll the ball. The finished dumplings should then be boiled in a saucepan for approx. 45-50 minutes. They should then be added almost at the end of cooking time for the dish to which it is being added.

Another alternative would be to add it to the stew, soup etc approx 45-50 minutes before the end of the cooking time for that dish.

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

Whilst these recipes may be freely used they may NOT be reproduced in any format (for example -electronic or paper based) without the website owners PRIOR agreement.

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