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.







Traditional Scottish Stoved Chicken Recipe and Meal Ideas
Scottish (Scotland) Poultry main course food and Drink Ideas
Traditional Chicken Recipe

Stoved gives this chicken dish recipe a strange sounding name (almost exotic and mysterious). The reality is much more mundane I am afraid, stoved simply means that the dish is cooked on the top of the range/ stove/ cooker rather than in the oven. This is a tasty dish which can be served on a variety of occasions

Recipe Ingredients:
2oz butter
4 small chicken breasts (skinned and thinly sliced)
2 large onions (sliced)
1pt chicken stock
2 tablespoons chopped parsley
2lb potatoes (not NEW)
salt & pepper


Method:

Melt half the butter in a large saucepan or flameproof casserole dish. Lightly brown the chicken then remove from the heat and set aside.

Slice the potatoes about 1/4 inch thick and line the bottom of the dish with them. Season this then add a layer of chicken, then a layer of potato, then chicken etc until both ingredients are used (but always ending with a layer of potato).

Pour the stock over the dish and dot the top with small knobs of butter. Bring the dish to the boil, then cover and simmer for about 2 hours. If the dish appears to be dring too quickly add a little water.

The dish can be sprinkled with parsley to garnish if required(matter of taste-I don't) and should serve four.


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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