FabulousFusionFood's Game-based Recipes 16th Page
Commonly farmed poultry. Guineafowl, pigeon, quail, pheasant,chicken, turkey, geese, duck.
Welcome to FabulousFusionFood's Poultry-based Recipes Page — The recipes presented here are all based on poultry-derived meats as an ingredient. Poultry, also known as 'farm birds' are birds that have been brought into domesticity and are farmed for their meat and/or eggs. Chickens are the most well known examples of poultry and many think only of chickens when the term poultry is mentioned. However, the list of poultry also includes: ducks, geese, guineafowl, pigeons, quail and turkeys. To this list should also be added ostriches, which are farmed in Africa and latterly pheasants which are also farmed these days. In Victorian times peacocks would also have been on the list, but these birds are not really farmed for their meat these days, though they are kept in domesticity.
Chickens were the first poultry, being domesticated in Thailand around 8000 years ago. Interestingly, the next domesticated poultry bird was the pigeon (actually the common or rock pigeon) which was domesticated in the Near East about 5000 years ago.
Guineafowl are some of my favourite birds, but though they are endemic to Africa, with four genera and eight species spread across the continent, it's only the Helmeted guineafowl, Numida meleagris that has been domesticated outside of Africa. It has been introduced in East Africa, South America, the West Indies, the United States, Britain, France and India where it is raised for meat, kept as a pet and sometimes used for eggs. Of the seventy-odd species of quail, ten have been domesticated. However, in commercial production it's the Coturnix (Japanese) quail that's most commonly encountered due to its larger size and more prolific egg-laying habits.
Turkeys were first domesticated by the indigenous peoples of Mexico about 2800 years ago, with a separate domestication event in the American southwest about 2200 years ago. They were first introduced to Europe in the middle of the 16th century CE.
Domesticated ducks are predominantly derived from the wild Mallard Anas platyrhynchos and were first domesticated in Southern China around 4000 years ago. Duck farming for both meat and eggs is a widespread and ancient industry in Southeast Asia. The exception to this is the Muscovy duck, which is a separate species, Cairina moschata (also known as Barbary Duck in culinary usage). They are native to the tropical Americas and had been domesticated by many native American peoples for centuries prior to the arrival of Columbus who took some back to Europe on his return voyage.
In Europe, northern Africa, and western Asia, the original domesticated geese are derived from the greylag goose (Anser anser), these being domesticated around 5000 years ago in southeastern Europe or in Egypt. These geese were introduced to Northern Europe during the early Iron age. In eastern Asia, the original domesticated geese are derived from the swan goose (Anser cygnoides); these are commonly known as Chinese geese. Both have been widely introduced in more recent times, and modern flocks in both areas (and elsewhere, such as Australia and North America) may consist of either species or hybrids between them.
The alphabetical list of all the poultry-based recipes on this site follows, (limited to 100 recipes per page). There are 1887 recipes in total:
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| Roast Duck with Orange Salad Origin: Britain | Salmagundi Origin: Britain | Sauce sarzyne (Saracen Sauce) Origin: England |
| Roast Goose Stuffed with Mashed Potato Origin: Fusion | Salmi Poulet Mauriticien (Chicken Mauritius) Origin: Mauritius | Saudi Arabian Jareesh Origin: Saudi Arabia |
| Roast Goose with Sour Cherry Sauce Origin: Britain | Salmis de Faisan (Salmis of Pheasant) Origin: France | Sauerkraut Filling for Vareniki Origin: Ukraine |
| Roast Michelmas Goose with Apples and Prunes Origin: Northern Ireland | Salmis de Palombe (Salmis of Pigeons) Origin: France | Sausage, Apple and Cranberry Stuffing Origin: American |
| Roast Salmon Chowder Origin: Britain | Salsa de Cacahuete con Pollo (Peanut Sauce with Chicken) Origin: Equatorial Guinea | Sautéed Collard Greens Origin: American |
| Roast Stuffed Pigeons Origin: South Africa | Salsa de Rajas Origin: Mexico | Sautéed Daisy Greens with Roasted Baby Beetroot Origin: Britain |
| Roast Turkey with Herbs Origin: Britain | Salsify and Apple Soup Origin: England | Savoury Aigrettes Origin: British |
| Roast Wild Duck Origin: Britain | Salsum Sine Salso (Saltfish without Saltfish) Origin: Roman | Savoury Baked Island Chicken Origin: British Virgin Islands |
| Roast Wild Mallard with Chanterelles Origin: Britain | Salted Duck Eggs Origin: China | Sawse Madame Origin: Britain |
| Romazava Origin: Madagascar | Salted Duck Eggs Origin: East Timor | Sceallóga curaithe (Curry Chips) Origin: Ireland |
| Rosebay Willowherb, Ramson and Spinach Soup Origin: Britain | Samrdhh Murgh Jaipuri (Jaipuri Chicken Curry) Origin: India | Schyconys with the Bruesse (Stewed Chicken) Origin: England |
| Roulade Sévigné (Sévigné Roulade) Origin: France | Sancochi di Galinja (Chicken Stew) Origin: Aruba | Scotch Collops Origin: Scotland |
| Rourou Balls Origin: Fiji | Sancocho de siete carnes (Seven meat stew) Origin: Dominican Republic | Scottish Chinese Takeaway Chicken Curry Origin: Scotland |
| Rubinovyj Krasnyj Borshh (Ruby Red Borscht) Origin: Russia | Sancocho Dominicano (Dominican Stew) Origin: Dominican Republic | Scottish Green Pea Soup Origin: Scotland |
| Rwandan Chicken Origin: Rwanda | Sapasui (Samoan Chop Suey) Origin: Samoa | Scottish Leek and Potato Soup Origin: Scotland |
| Rys Lumbard Stondyne (Sweet Rice and Egg Pudding) Origin: England | Sapasui (Samoan Chop Suey) Origin: American Samoa | Sea Blite with Crab and Vanilla Mayonnaise Origin: Britain |
| Saagwala Murg (Chicken Saagwala) Origin: India | Sapasui Pisupo (Corned Beef Chop Suey) Origin: Tokelau | Seafood Amok Origin: Cambodia |
| Saba Masala Chicken Origin: Saba | Sarma (Stuffed Cabbage Leaves) Origin: Serbia | Seafood Curry Origin: Scotland |
| Sach Mon Chha Khnei (Stir-fried Chicken with Ginger) Origin: Cambodia | Saté (Marinated Kebabs) Origin: Aruba | See Yau Gai (Chicken Poached in Master Sauce) Origin: China |
| Saffron Broth Origin: Britain | Satay Chicken Curry Origin: Malaysia | Sehriyeli Pilav (Pilaf with Orzo) Origin: Turkey |
| Saffron Chicken Korma with Wholemeal Paratha Origin: India | Satay Skewers Origin: Cocos Islands | Sehriyeli Sebze °C7;orbası (Vegetable Soup with Vermicelli) Origin: Turkey |
| Saffron Milk Cap Fricassee Origin: Britain | Saté ku batata (Satay with Potatoes) Origin: Bonaire | Senegalese Lemon Soup Origin: Senegal |
| Sage and Lemon Poussin Origin: Britain | Satsabeli Bazha (Poultry in Walnut Sauce) Origin: Georgia | Sesame Chicken Brochettes Origin: Britain |
| Saimin (Hawaiian Noodle Soup) Origin: Hawaii | Sattoo Origin: India | Sesame Orange Duckling Origin: British |
| Saint Kitts Chicken Bouillon Origin: Saint Kitts | Sauce à L'Estragon (Tarragon Sauce) Origin: France | Sesame Pork Stir-fry Origin: Australia |
| Saint Lucia Chicken Curry Origin: Saint Lucia | Sauce Arachide de Burkina Faso (Burkinabe Peanut Sauce) Origin: Burkina Faso | Shahi Chicken Korma Origin: India |
| Saint Lucian Bouillon Origin: Saint Lucia | Sauce au Cumin (Sauce with Cumin) Origin: France | Shahi Murgh Korma (Royal Chicken Korma) Origin: India |
| Saint Martin Poulet de Colombo Origin: Sint Maarten | Sauce aux Arachides (Guinean Peanut Sauce) Origin: Guinea | Shanghai Bun Dough Origin: China |
| Saint Martin Poulet de Colombo Origin: Saint-Martin | Sauce de Lapin (Rabbit Sauce) Origin: Gabon | Shatkora Beef Curry BIR Origin: Britain |
| Saint Vincent Chicken Pelau Origin: Saint Vincent | Sauce Diable Origin: France | Shattoo Water Origin: Dominica |
| Sajilo Kukhura ko Momo (Nepalese Chicken Momo Dumplings) Origin: Nepal | Sauce Koumrangan (Hibiscus Leaf Sauce) Origin: Chad | Shav (Cold Polish Sorrel Soup) Origin: Poland |
| Sajta de Pollo Origin: Bolivia | Sauce Madame Origin: England | Shchi (Russian Cabbage Soup) Origin: Russia |
| Sala Cattabia (Potted Salads) Origin: Roman | Sauce noyre for capons y rosted (Black Sauce for Roast Capons) Origin: England | |
| Sala Cattabia Apiciana (Apician Potted Salads) Origin: Roman | Sauce noyre for malard (Black Sauce for Malards (or ducks)) Origin: England |
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