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.







Irish Seafood Recipes and Meal Ideas
Ireland Fish Food Ideas
Traditional Irish Carageen (Seaweed) Recipe

This is a very traditional Irish Seaweed recipe. Surprisingly, when dried carageen is used the dish doesn't actually taste particularly "fishy".

Ingredients
1&1/2 oz dried carageen (the likelihood of you getting fresh is not high)
1 pint cold water
I dessertspoon thick honey
Lemon juice and grated rind (1 lemon)
1/4 pint fresh double cream
1 egg white
Whipped cream/ lemon slices to decorate




Method
rehydrate the carageen by placing it in a bowl, pour hot water over it and leave for approx. 20 minutes. Then drain thoroughly. Place the carageen in a saucepan with the lemon juice, rind and the honey. Pour in the cold water and bring to the boil. Ensure that the ingredients are well mixed and all the honey is dissolved.Simmer for approx. 1/2 hour (30 minutes)

Strain the liquid into a basin and allow to cool completely. Whisk the cream until it is thick and fold into the mixture. Then whisk the egg whites until its stands and again fold into the mixture.

Pour the mixture into a setting tray (mould) and chill until set. Turn it out onto a serving dish and decorate with whipped cream and/or the lemon slices.

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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