Ethnic Recipes - Quick and Easy in Any Language

I struggled to name this page. Do I call it "International", "World" or "Ethnic"?

To us Americans, "Ethnic" means dishes like, Kung Pao Shrimp or Guacamole. But when a person in China or Greece sees "ethnic" page, don't they look for things like hamburgers or Boston baked beans? Would that be confusing?

Well, you see that ""Ethnic" won and you found it, so take a scroll down and see what I believe are some of the most exciting - and easy - recipes from around the world.

You'll also see links to pages devoted to some individual countries' recipes. Just climb inside that little box and pick a page for a sample of their cuisine.

TO PRINT A RECIPE: Click to it, highlight it, then click "File" -> "Print" -> "Selection" -> "OK".
(If that doesn't work give your computer a whack with something - like I do. It won't help you print but you might feel better.)

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Sausages & Onion-Potato mash
Serves 4

Here’s a British dish that will be a very satisfying lunch or dinner that you can bring to the table in about 15 minutes provided you aren’t turned off by NOT peeling the spuds. I think they’re more flavorful that way and I know they’re more nutritious. If you just have to peel them you’ll still be under our time limit.

2 lb potatoes, peeled and cubed
1Tbsp sunflower oil
1 large onion, finely chopped
1 tsp Dijon mustard
8 oz chicken stock
8 pork sausages
1 & ½ oz unsalted butter
2 fl oz half & half or milk
1 Tbsp each, fresh parsley and chives
3 spring onions, finely chopped
1 tbsp olive oil

Slice and cook potatoes for 10-12 minutes or until soft.

Meanwhile, heat the oil in a heavy-based saucepan. Add the onion and cook until translucent. Stir in the mustard, pour in the stock, and bring to a boil. Reduce for 10 minutes or until the liquid is reduced by half. While sausages cook, heat a frying pan, add a little oil and fry the sausages for 6-8 minutes or until cooked through. Drain the potatoes and mash them with the butter and the cream. Blend the blanched herbs with the olive oil to form a paste, then stir into the mashed potato. Place the mash on four warmed serving plates with two sausages placed in the center of each mound of mash and finally drizzle over the gravy. Serve immediately.

ASIAN & INDONESIAN DISHES