FabulousFusionFood's Bird-based Recipes 11th Page

Six commonly eaten birds. Six commonly eaten birds. Top row: Chicken, duck, peasant. Bottom row:
turkey, pigeon, ostrich.
Welcome to FabulousFusionFood's Bird-based Recipes Page — The recipes presented here are all based on bird-derived meats as an ingredient. The culinary definitions of birds is probably the most complex and confounding, with overlaps between game birds (hunted for their meat and dealt with under game in general), poultry (domesticated birds) and fowl (which includes Gallifor [chicken-like] and waterfowl).


Scientifically, birds are a group of warm-blooded vertebrates constituting the class Aves (/ˈeɪviːz/), characterised by feathers, toothless beaked jaws, the laying of hard-shelled eggs, a high metabolic rate, a four-chambered heart, and a strong yet lightweight skeleton. Birds are feathered theropod dinosaurs and constitute the only known living dinosaurs. Likewise, birds are considered reptiles in the modern cladistic sense of the term, and their closest living relatives are the crocodilians. Birds are descendants of the primitive avialans (whose members include Archaeopteryx) which first appeared during the Late Jurassic.

This site deals only with edible birds and those birds that commonly form a part of the human diet, of which chickens form the major constituents (in culinary usage, birds are birds (aves), poultry and fowl) chickens' ancestors, junglefowl are also game animals). Pigeons, interestingly are one of the earliest species domesticated by humans and are both farmed (poultry) as well as being hunted in the wild (game). Turkeys, are game birds in the wild, poultry when farmed and also are fowl as they are related to chickens.

Birds are important not just for their meat, but also because several species (most notably chickens, ducks and quail) are reared for their eggs.


The alphabetical list of all the bird-based recipes on this site follows, (limited to 100 recipes per page). There are 1502 recipes in total:

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Peanut and Greens Soup
     Origin: African Fusion
Pinon au Dindon
(Pinon with Turkey)
     Origin: Togo
Porcellum Lacte Pastum Elixum
(Suckling Pig à la Vitellius)
     Origin: Roman
Peanut Chicken Curry
     Origin: Fusion
Pintade à l'Afrique
(African Guinea Fowl)
     Origin: Guinea
Porcellum Lacte Pastum Elixum
(Boiled Suckling Pig, Fed on Milk)
     Origin: Roman
Peas and Rice
     Origin: Turks Caicos
Pintade à la Sauce Citron
(Guineafowl with Lemon)
     Origin: France
Porcellum Traianum
(Suckling Pig à la Trajan)
     Origin: Roman
Peasant Soup
     Origin: Britain
Pintade de Guinée
(Guinean Guineafowl)
     Origin: Guinea
Porcellum Traianum
(For a Very Young Piglet)
     Origin: Roman
Peiouns y Stewed
(Stewed Pigeons)
     Origin: England
Piquant Tomato Soup
     Origin: Fusion
Pork Chops with Sloe Sauce and Savoy
Cabbage

     Origin: England
Peking Duck
     Origin: China
Piroshki
     Origin: Russia
Porkolt Csirke
(Chicken Porkolt)
     Origin: Hungary
Pelau
     Origin: Saint Kitts
Pisam Adulteram Versatilem
(Peas Turnover)
     Origin: Roman
Portuguese Percebes
     Origin: Portugal
Penhaearn Pob
(Roast Gurnard)
     Origin: Welsh
Pisam Farsilem
(Pressed Peas)
     Origin: Roman
Pot au Feau
     Origin: France
Pepián
     Origin: Guatemala
Pish-Pash
     Origin: India
Pot au Feu
     Origin: France
Pepper Chicken
     Origin: Sierra Leone
Pish-pash
     Origin: Anglo-Indian
Pot Roast Turkey Drumstick
     Origin: Fusion
Percebes Tapas
(Gooseneck Barnacles Tapas)
     Origin: Spain
Pistachio Nut Pâté
     Origin: Spain
Pot-cooked Chicken and Udon in Miso
Soup

     Origin: Japan
Perfect Cock-a-leekie Soup
     Origin: Scotland
Pizza Cordon Bleu
     Origin: France
Pot-roasted Pheasant with Cider and
Calvados

     Origin: Britain
Peri Peri Kari Camarão
(Fiery Prawn Curry)
     Origin: Mozambique
Pizza with Butter Masala Sauce and
Chicken Pakora

     Origin: Scotland
Potage Congolaise
(Congolese Soup)
     Origin: Congo
Peri-peri Chicken
     Origin: South Africa
Poached Chicken
     Origin: Britain
Potage de Lombars
(Lombard Pottage)
     Origin: France
Peruvian Goat Stew
     Origin: Peru
Pois d'Angole
(Pigeon Peas)
     Origin: Guadeloupe
Potage Madrilène
     Origin: Britain
Petrusen mewn Saws Madeira
(Partridge in Madeira Sauce)
     Origin: Welsh
Pollo al Curry con Pasas y Piñones
(Chicken Curry with Raisins and Pine
Nuts)
     Origin: Spain
Potage Parabère
     Origin: France
Phaal Chicken Curry
     Origin: India
Pollo Alla Cacciatora
(Sammarinese Chicken Cacciatore)
     Origin: San Marino
Potage St Germain
(Pea Soup St Germain)
     Origin: France
Phaksha Paa
(Bhutanese Pork with Chillies)
     Origin: Bhutan
Pollo Borracho Chileano
(Chilean Drunken Chicken)
     Origin: Chile
Potato and Coriander Soup
     Origin: Ireland
Pheasant Dopiaza
     Origin: Britain
Pollo con Ajo
(Chicken with Garlic)
     Origin: Mexico
Potato Soup with Black Pudding
     Origin: Britain
Pheasant Game Soup
     Origin: Britain
Pollo con Salsa de Cacahuetes
(Chicken with Peanut Sauce)
     Origin: Equatorial Guinea
Poto no Tucupi
(Brazilian Tucupi and Duck Soup)
     Origin: Brazil
Phoenicoptero
(Of Flamingo)
     Origin: Roman
Pollo de Chocolate
(Chocolate Chicken)
     Origin: Mexico
Poularde à la D'Albufera
(Chicken Albufera)
     Origin: Spain
Pickle Chicken Curry
     Origin: India
Pollo en Manteqiulla
(Butter Chicken)
     Origin: Puerto Rico
Poule nas sos
(Chicken in Sauce)
     Origin: Haiti
Pigeon Breast with Red Wine Gravy,
Roast Leeks and Wild Mushrooms

     Origin: Britain
Pollo en Salsa
(Pollo en Sals)
     Origin: Costa Rica
Poulet à L'Indienne
(Comoran Chicken Curry)
     Origin: Comoros
Pigeon Breasts
     Origin: Scotland
Pollo Guisado
(Dominican Stewed Chicken)
     Origin: Dominican Republic
Poulet à la Basque
(Basque-style Chicken)
     Origin: France
Pigeon Curry
     Origin: India
Pollo Guisado
(Dominican Chicken Stew)
     Origin: Dominican Republic
Poulet à la Moutarde
façon Burkina Faso

(Chicken with Mustard in the Style of
Burkina Faso)
     Origin: Burkina Faso
Pigeon Peas and Rice
     Origin: Barbados
Pollo Mexicana
(Chicken Mexicana)
     Origin: Mexico
Poulet à la N'Gatietro
(Chicken in the Manner of
N'Gatietro)
     Origin: Cote dIvoire
Pigeon Peas and Rice
     Origin: Anguilla
Pollo Pibil
(Pit-Smoked Chicken in Annatto Marinade)
     Origin: Mexico
Poulet à la Noix de Coco et aux
Arachides

(Chicken with Coconut and Peanuts)
     Origin: Gabon
Pigeon Pie
     Origin: British
Pollo Relleno
(Stuffed Chicken, Andalusian Style)
     Origin: Spain
Poulet à la Provençale
(Provence-style Chicken)
     Origin: France
Pigeons in a Hole
     Origin: British
Polynesian Curry Powder
     Origin: Polynesia
Poulet à la Sauce Tomate
(Chicken with Tomato Sauce)
     Origin: Gabon
Pilaf-Stuffed Onions
     Origin: Middle East
Pom
     Origin: Suriname
Poulet à la Moutarde
(Gabon Mustard Chicken)
     Origin: Gabon
Pilao
(Comorian Pilau)
     Origin: Comoros
Porc Mewn Saws Eirin
(Pork in Plum Sauce)
     Origin: Welsh
Poulet au Beurre de Cacahuète
(Chicken with Peanut Butter)
     Origin: Senegal
Pilao ou Riz au Poulet
(Mahoran Chicken Pilau)
     Origin: Mayotte
Porcellum Coriandratum
(Suckling Pig with Coriander Sauce)
     Origin: Roman
Poulet au Citron
(Chicken with Lemon)
     Origin: France
Pilao ou Riz au Poulet
(Comorian Chicken Pilau)
     Origin: Comoros
Porcellum Farsilem Duobus Generis
(Suckling Pig, Stuffed in Two Ways)
     Origin: Roman
Pink-brined Turkey
     Origin: American
Porcellum Hortulanum
(Suckling Pig Stuffed with Garden
Vegetables)
     Origin: Roman

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