FabulousFusionFood's Cook's Guide for Must 9th Page

Vat of wine must Vat of wine must.
Welcome to the summary page for FabulousFusionFood's Cook's Guide entry for Must along with all the Must containing recipes presented on this site, with 845 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Must recipes added to this site.

These recipes, all contain Must as a major wild food ingredient.

This page is a continuation of the list of recipe terms including Must held on the FabulousFusionFood site. If you are specifically looking for this site's information on as a culinary term navigate to First Page of the Must Culinary Term entry on this site.


The alphabetical list of all Must recipes on this site follows, (limited to 100 recipes per page). There are 845 recipes in total:

Page 9 of 9



Vadouvan Curry Powder
     Origin: France
Victorian Pickled Vindaloo
     Origin: Anglo-Indian
White Béchamel Sauce
     Origin: Britain
Valentine Pork au Poivre
     Origin: Britain
Victorian Pish-pash
     Origin: Anglo-Indian
White Thickening for Sauces
     Origin: Britain
Vary Amin'Anana
(Hot Pepper Beef)
     Origin: Madagascar
Victorian Tamarind Chutney
     Origin: Anglo-Indian
Wild Carrot Greens Pickle
     Origin: Britain
Vegetable Bhaji
     Origin: Britain
Victorian Tomato Chutney
     Origin: Anglo-Indian
Wild Garlic and Walnut Mayonnaise
     Origin: Britain
Vegetable Curry
     Origin: Kenya
Vindaloo Curry Paste
     Origin: India
Wild Greens Kimchi
     Origin: Fusion
Vegetable Ndiwo
     Origin: Malawi
Vindaloo Curry Spice Powder
     Origin: India
Wild Greens Saag Paneer
     Origin: Fusion
Vegetarian Brochettes
     Origin: Britain
Vinthaleaux
     Origin: India
Wild Mustard Greens with Ham Hocks
     Origin: American
Venison Bredie
     Origin: Scotland
Vinum Murteum
(Myrtle Wine)
     Origin: Roman
Wild Mustard Greens with Sausage and
Bean Soup

     Origin: Italy
Venison Kebab
     Origin: South Africa
Vitellina fricta
(Fried Veal)
     Origin: Roman
Wild Plum Sauce for Roast Pork
     Origin: Britain
Versatus Broun
     Origin: England
Waldorf Hotel's Waldorf Salad
     Origin: American
Wild Spring Flower Salad
     Origin: Britain
Victorian Beef Kofta Curry
     Origin: Anglo-Indian
Wasabi and Mustard Seafood Sauce
     Origin: Fusion
Yaji
(Nigerian Meat Seasoning)
     Origin: Nigeria
Victorian Brinjal Bhaji
     Origin: Anglo-Indian
Wassail
     Origin: Britain
Yassa Poulet
(Chicken Yassa)
     Origin: Senegal
Victorian Cussoondee Kasundi
     Origin: Anglo-Indian
Webo Yena
(Stuffed Devilled Eggs)
     Origin: Aruba
Yellow Split Pea Bhuna Kedgeree
     Origin: Anglo-Indian
Victorian Fuluri
     Origin: Anglo-Indian
West African Curry Powder
     Origin: West Africa
Yorkshire Buck
     Origin: England
Victorian Green Saag with Prawns
     Origin: Anglo-Indian
Whisky and Mustard Sauce
     Origin: Scotland
Zanzibar Fish Curry
     Origin: Tanzania

Page 9 of 9