FabulousFusionFood's Game-based Recipes 6th Page

Commonly farmed poultry. 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 1372 recipes in total:

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Foil-baked Chicken with English Mace
     Origin: Britain
Galo Soup
     Origin: Liberia
Gooseberry and Elderflower Sorbet
     Origin: Britain
Folon
     Origin: Cameroon
Game Terrine
     Origin: Britain
Gooseberry and Elderflower Syrup
Bavarois

     Origin: Britain
Fonnell
     Origin: England
Gardener's Chicken
     Origin: Ireland
Gooseberry and Elderflower Syrup II
     Origin: Britain
For to boyle feasant partrychs capons
and corlowe

(How to Boil Peasant, Partridges,
Capons and Curlews)
     Origin: England
Gari Foto
     Origin: Ghana
Gooseberry and Strawberry Tart
     Origin: Britain
For to make blank manger
(To Make White Food)
     Origin: England
Garlic Chicken Madras
     Origin: Britain
Gooseberry Compote
     Origin: Britain
Foufou Dessi
(White Sauce for Fufu)
     Origin: Togo
Garlic Chilli Chicken
     Origin: Britain
Gooseberry Granita
     Origin: Britain
Fragrant Fijian Chicken Curry
     Origin: Fiji
Garlic Roasted Chicken
     Origin: American
Gooseberry Spiced Atchar
     Origin: South Africa
Frango com Bagique
(Chicken with Spinach)
     Origin: Guinea-Bissau
Garlic Soup
     Origin: France
Goosegrass and Chickweed Kedgeree
     Origin: Fusion
Frango com Piri-piri
(Piri-piri Chicken)
     Origin: Mozambique
Gazpacho Manchego
(Manchego Gazpacho)
     Origin: Spain
Goosegrass and Wild Greens Soup
     Origin: Britain
Frango de Churrasco de Guiné
(Guinea-Bissau Barbecued Chicken)
     Origin: Guinea-Bissau
Gazpacho Soup
     Origin: Spain
Grannat Chop
     Origin: Sierra Leone
Frango Grelhado Piri Piri
(Grilled Chicken with Chillies)
     Origin: Angola
Gebraaide Hoender
(Spiced Roast Chicken)
     Origin: South Africa
Green Duck Curry
     Origin: Anglo-Indian
Frango Zambeziana
(Zambezi Chicken)
     Origin: Mozambique
Gees in hoggepot
(Hodge-podge of Geese)
     Origin: England
Ground Elder Soup
     Origin: Britain
Freekeh and Oat Porridge with Crisp
Fried Egg

     Origin: Australia
Gefüllte Weihnachtsgans
(Christmas Goose)
     Origin: Germany
Gruem vel anatem
(Crane or Duck in Spiced Gravy)
     Origin: Roman
French Bean and Duck Green Thai Curry
     Origin: Thailand
Gelee of fleche
(Meat in Jelly)
     Origin: England
Gruem vel Anatem ex Rapis
(Crane or Duck with Turnips)
     Origin: Roman
Fresh Tomato Sauce
     Origin: Britain
Gelyne in Dubbatte
(Hen in Wine Broth)
     Origin: England
Guam Chicken Curry
     Origin: Guam
Fresh Tomato Sauce with Bergamot
     Origin: Britain
Ghana Curry Rice
     Origin: Ghana
Guinea Fowl with Coconut Cream
     Origin: Zimbabwe
Fricassée de Coq
(Chicken Fricassee)
     Origin: Mauritius
Ghanaian Chicken Jollof Rice
     Origin: Ghana
Guineafowl with Grapes
     Origin: Britain
Fricassée of Turkey
     Origin: Britain
Ghanaian Jollof Rice
     Origin: Ghana
Guisado del Inca
(Inca Stew)
     Origin: Peru
Fried Chicken Emirati Style
     Origin: UAE
Ginger Chicken with Toasted Sesame
Seeds

     Origin: China
Gujarati-style Chicken Curry
     Origin: India
Fried Chicken, Ital Vegetables and
Rundown Sauce

     Origin: Jamaica
Ginger Prawns with Oyster Mushrooms
     Origin: China
Gustum de Holeribus
(Vegetable Relish)
     Origin: Roman
Fried Lamb’s Kidneys with Guinness
and Mushroom Sauce

     Origin: Ireland
Ginger Turkey Curry
     Origin: Britain
Gustum Versatile
(Turnover Antipasto)
     Origin: Roman
Fried Mackerel with Gooseberries
     Origin: England
Ginger, Chicken and Coconut Soup
     Origin: Fusion
Gwledd Gŵydd â Llenwad o
Fricyll

(Apricot-stuffed Festive Goose)
     Origin: Welsh
Frontinianum Porcellum
(Suckling Pig Stewed in Wine)
     Origin: Roman
Ginger, Pork and Mushroom Soup
     Origin: Korea
Habichuelas Guisadas
(Dominican Bean Stew)
     Origin: Dominican Republic
Frontinianum Porcellum
(Suckling Pig à la Fronto)
     Origin: Roman
Ginger-chicken Pizza
     Origin: Fusion
Haggis-stuffed Chicken Cutlets
     Origin: Scotland
Fruit Dumplings
     Origin: Ancient
Gizdodo
(Chicken Gizzards with Plantain)
     Origin: Ghana
Hamam Meshwi
(Char-grilled Pigeon)
     Origin: Egypt
Fruity Chicken Curry
     Origin: African Fusion
Gjellë me Arra të Ellit
(Chicken with Walnuts)
     Origin: Albania
Hareless Potpies
     Origin: British
Fruity Chicken Curry
     Origin: India
Glazed Duckling with Pineapple Salsa
     Origin: Fusion
Hariyali Murgh Tikka
(Green Chicken Tikka)
     Origin: India
Fruity Duck
     Origin: Britain
Glires
(Stuffed Dormouse)
     Origin: Roman
Henne in Bokenade
(Hen in Sauce)
     Origin: England
Fruity Turkey Curry
     Origin: Britain
Goda Masala Chicken Curry
     Origin: India
Hoender Pasteie
(Boer Chicken Pie)
     Origin: South Africa
Gadang Pit
(Red Curry Chicken)
     Origin: Laos
Gode Broth
(Basic Medieval Broth)
     Origin: England
Holisera in Fasciculum
(Horse Parsley)
     Origin: Roman
Gaeng Karee Gai
(Yellow Curry With Chicken)
     Origin: Thailand
Gong Bao Chicken
     Origin: China
Holus Molle ex Foliis Lactucarum cum
Cepis

(Vegetable Purée with Lettuce
Leaves and Onions)
     Origin: Roman
Gai Pad King
(Ginger and Chicken Stir Fry)
     Origin: Thailand
Gongura Pappu
(Sorrel Leaf Dal)
     Origin: India
Hong am Rèisleck
(Chicken Cooked in Wine)
     Origin: Luxembourg
Gai Yang
(Thai Grilled Chicken)
     Origin: Thailand
Goose Risotto
     Origin: Fusion
Gali Ji Huifan
(Cantonese Chicken Curry on Rice)
     Origin: China
Gooseberry and Almond Tart
     Origin: British

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