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.







Scottish Main Course Recipes
Traditional Scotland Meal Ideas

Chicken and ham Escalopes Recipe

This recipe uses two low fat main ingredients to make a lovely warming main meal dish.

Ingredients:

  • 4 chicken breasts, boned and skinned
  • 4 slices ham
  • 25g (1 oz) margarine
  • 1 shallot, peeled and chopped
  • 1 clove garlic, crushed
  • 50m1 (2 floz) chicken stock
  • 100 ml (4floz) sherry
  • Juice of 1 orange
  • lx 5ml spoon (1 tsp) cornflour
  • Salt and black pepper
  • Orange slices and watercress, to garnish



Method: Beat out the chicken breasts and place a slice of ham on each. Roll up and secure with wooden cocktail sticks. Heat the margarine in a heavy based saucepan and saute shallot, garlic and chicken. Cook until chicken is evenly browned.

Add stock, sherry and orange juice, cover and cook for 30-35 minutes, turning occasionally. Remove cocktail sticks and thickly slice chicken. Place on a serving dish and keep warm.

Blend cornflour with a little water until smooth, pour into pan juices and heat, stirring until thickened. Season to taste. Spoon over the chicken and garnish with orange slices and watercress.

  • Servings 4
  • Preparation Time 20 mins
  • Cooking Time 35 mins


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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