Ethnic Meals
Recipes and meal time ideas


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.

Sweetbreads Recipe and Meal Ideas
Scottish (Scotland) Meat main course food and Drink Ideas
Traditional Scottish Sweetbreads Recipe

Sweet breads are one of the unusually named scottish dishes. It is in fact meat and is neither sweet nor indeed is it bread in any shape or form. Some people may also regard them as being the offcuts/ waste of veal, young beef, lamb and pork and in many ways distasteful. However, if you like the delicate flavours then this dish is for you.

Sweetbreads Recipe Ingredients:
1lb sweetbreads (traditionally lamb but any will do)
seasoned flour (to coat meat)
1oz butter
1 medium onion(finely chopped)
1/2 tin of mushroom soup
8fl oz milk
2 tablespoons chopped parsley
salt & pepper to season


If you have never cooked sweetbreads before then perhaps you shoudl familiarise yourself with some basics. Put the sweetbreads into a saucepan and cover with cold water. Bring this to the boil and simmer gently for 5 minutes. Drain this then cover with fresh cold water and leave until the sweetbreads are firm. Remove from the water and trim off any stringy tissue. Toss the sweetbreads in seasoned flour and place in greased casserole dish.Place in oven which should be preheated to 325F.

In order to make the sauce you should melt the butter in a pan adding the onion and cook it gently until clear. Add the mushroom soup, milk and chopped parsley. Stir this and gently bring to boil. Season the sauce and pour over the sweetbreads. Place in oven and cook for 1&1/2 to 2 hours until tender.
Should serve four people and be accompanied by mash potato.

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.