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	<title>Prue Leith &#187; Recipes &#8211; Gourmet Starter</title>
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		<title>Gourmet starters &#124; Fillet of Beef Carpaccio</title>
		<link>http://www.prueleith.co.za/blog/gourmet-starters-fillet-of-beef-carpaccio/</link>
		<comments>http://www.prueleith.co.za/blog/gourmet-starters-fillet-of-beef-carpaccio/#comments</comments>
		<pubDate>Wed, 17 Jun 2009 06:55:44 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Recipes - Gourmet Starter]]></category>
		<category><![CDATA[Beef Carpaccio]]></category>
		<category><![CDATA[carpaccio]]></category>
		<category><![CDATA[Fillet of Beef Carpaccio]]></category>
		<category><![CDATA[Gourmet starters]]></category>
		<category><![CDATA[serving carpaccio]]></category>

		<guid isPermaLink="false">http://www.prueleith.co.za/blog/?p=956</guid>
		<description><![CDATA[SERVES 6
675g &#124; 1 ½ lb fillet steak, cut across the grain into very thin slices
salt and freshly ground black pepper
Â½ teaspoon horseradish cream
lemon juice
For the sauce
3 tablespoons plain yoghurt
3 tablespoons double cream
3 tablespoons mayonnaise
1 tablespoon homemade English mustard
Wine: MEDIUM RED
________________________________________
Excerpt from Leiths Cookery Bible
[Leith, P., and Waldegrave, C., (2003), Leiths Cookery Bible, 3rd edition, Bloomburys, UK]
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		<title>Gourmet starters &#124; Oysters</title>
		<link>http://www.prueleith.co.za/blog/gourmet-starters-oysters/</link>
		<comments>http://www.prueleith.co.za/blog/gourmet-starters-oysters/#comments</comments>
		<pubDate>Tue, 16 Jun 2009 05:45:01 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Recipes - Gourmet Starter]]></category>
		<category><![CDATA[Gourmet starters]]></category>
		<category><![CDATA[how to serve oysters]]></category>
		<category><![CDATA[Oysters]]></category>
		<category><![CDATA[serving oysters]]></category>

		<guid isPermaLink="false">http://www.prueleith.co.za/blog/?p=954</guid>
		<description><![CDATA[9 -12 PER PERSON
Serve 6 each if there is a big meal to come, but oyster lovers like a lot! Order the oysters and ask for them to be opened only when you collect them, or as late as possible. Keep refrigerated until serving but no longer than 24 hours. If the fishmonger has not [...]]]></description>
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		<title>Gourmet starters &#124; Gulls Eggs</title>
		<link>http://www.prueleith.co.za/blog/gourmet-starters-gulls-eggs/</link>
		<comments>http://www.prueleith.co.za/blog/gourmet-starters-gulls-eggs/#comments</comments>
		<pubDate>Tue, 16 Jun 2009 05:44:15 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Recipes - Gourmet Starter]]></category>
		<category><![CDATA[egg starter]]></category>
		<category><![CDATA[Gourmet starters]]></category>
		<category><![CDATA[Gulls Eggs]]></category>
		<category><![CDATA[plovers eggs]]></category>
		<category><![CDATA[quails eggs]]></category>
		<category><![CDATA[serving eggs]]></category>

		<guid isPermaLink="false">http://www.prueleith.co.za/blog/?p=952</guid>
		<description><![CDATA[2 PER PERSON
Gull&#8217;s eggs are normally sold ready-cooked. Serve in a basket of lettuce leaves or a napkin, and offer sea or rock salt, celery salt or oriental salt, freshly ground black pepper and cayenne pepper separately. Serve brown bread and butter. The guests peel the eggs and eat them with their fingers.
Note: Plover&#8217;s and [...]]]></description>
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		<title>Gourmet starters &#124; Brown Shrimps</title>
		<link>http://www.prueleith.co.za/blog/gourmet-starters-brown-shrimps/</link>
		<comments>http://www.prueleith.co.za/blog/gourmet-starters-brown-shrimps/#comments</comments>
		<pubDate>Tue, 16 Jun 2009 05:43:23 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Recipes - Gourmet Starter]]></category>
		<category><![CDATA[Brown Shrimps]]></category>
		<category><![CDATA[Gourmet starters]]></category>
		<category><![CDATA[how to serve shrimp]]></category>
		<category><![CDATA[serving shrimps]]></category>

		<guid isPermaLink="false">http://www.prueleith.co.za/blog/?p=950</guid>
		<description><![CDATA[110 G &#124;4OZ PER PERSON
Serve the shrimps in piles, unpeeled, on individual plates with hot bread, good butter, lemon wedges and salt and freshly ground pepper. The guests peel their own shrimps. Provide finger bowls.
Wine: CRISP DRY WHITE
________________________________________
Excerpt from Leiths Cookery Bible
[Leith, P., and Waldegrave, C., (2003), Leiths Cookery Bible, 3rd edition, Bloomburys, UK]
]]></description>
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		<title>Gourmet starters &#124; Caviar</title>
		<link>http://www.prueleith.co.za/blog/gourmet-starters-caviar/</link>
		<comments>http://www.prueleith.co.za/blog/gourmet-starters-caviar/#comments</comments>
		<pubDate>Tue, 16 Jun 2009 05:42:09 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Recipes - Gourmet Starter]]></category>
		<category><![CDATA[caviar]]></category>
		<category><![CDATA[Gourmet starters]]></category>
		<category><![CDATA[how to serve cavier]]></category>
		<category><![CDATA[serving caviar]]></category>

		<guid isPermaLink="false">http://www.prueleith.co.za/blog/?p=948</guid>
		<description><![CDATA[30 G &#124; PER PERSON
Leave the caviar in its pot. Chill, and stand it on a napkin. Serve 1 teaspoon on each individual plate, and offer, from another platter, wedges of lemon, chopped hardboiled egg white and sieved yolk (in separate piles), chopped fresh parsley and very finely chopped raw onions. Serve with hot toast [...]]]></description>
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