<?xml version="1.0" encoding="UTF-8"?>
<rss version="2.0"
	xmlns:content="http://purl.org/rss/1.0/modules/content/"
	xmlns:wfw="http://wellformedweb.org/CommentAPI/"
	xmlns:dc="http://purl.org/dc/elements/1.1/"
	xmlns:atom="http://www.w3.org/2005/Atom"
	xmlns:sy="http://purl.org/rss/1.0/modules/syndication/"
	xmlns:slash="http://purl.org/rss/1.0/modules/slash/"
	>

<channel>
	<title>Prue Leith &#187; Recipes &#8211; Meat</title>
	<atom:link href="http://www.prueleith.co.za/blog/category/meat-recipes/feed/" rel="self" type="application/rss+xml" />
	<link>http://www.prueleith.co.za/blog</link>
	<description>Prue Leith</description>
	<lastBuildDate>Fri, 04 Feb 2011 06:09:58 +0000</lastBuildDate>
	<language>en</language>
	<sy:updatePeriod>hourly</sy:updatePeriod>
	<sy:updateFrequency>1</sy:updateFrequency>
	<generator>http://wordpress.org/?v=3.0.4</generator>
		<item>
		<title>Meat Recipes &#124; Loin of Pork with Prunes</title>
		<link>http://www.prueleith.co.za/blog/meat-recipes-loin-of-pork-with-prunes/</link>
		<comments>http://www.prueleith.co.za/blog/meat-recipes-loin-of-pork-with-prunes/#comments</comments>
		<pubDate>Sat, 18 Jul 2009 12:13:26 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Recipes - Meat]]></category>
		<category><![CDATA[gourmet meat recipes]]></category>
		<category><![CDATA[pork and prunes]]></category>
		<category><![CDATA[pork loin]]></category>
		<category><![CDATA[pork recipes]]></category>
		<category><![CDATA[prunes]]></category>

		<guid isPermaLink="false">http://www.prueleith.co.za/blog/?p=1056</guid>
		<description><![CDATA[SERVES 4 1.35 kg &#124; 3 lb loin of pork without skin or much fat oil for frying 15 g &#124; ½ oz butter 1 onion, finely chopped 290 ml &#124; ½ pint brown stock (see page 102) 100 ml &#8230;]]></description>
		<wfw:commentRss>http://www.prueleith.co.za/blog/meat-recipes-loin-of-pork-with-prunes/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Meat Recipes &#124; Roast Pork</title>
		<link>http://www.prueleith.co.za/blog/meat-recipes-roast-pork/</link>
		<comments>http://www.prueleith.co.za/blog/meat-recipes-roast-pork/#comments</comments>
		<pubDate>Sat, 18 Jul 2009 12:11:32 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Recipes - Meat]]></category>
		<category><![CDATA[gourmet meat recipes]]></category>
		<category><![CDATA[loin of pork]]></category>
		<category><![CDATA[pork roast]]></category>
		<category><![CDATA[roast]]></category>
		<category><![CDATA[Watercress]]></category>

		<guid isPermaLink="false">http://www.prueleith.co.za/blog/?p=1054</guid>
		<description><![CDATA[SERVES 4 1.35 kg &#124; 3 lb loin of pork, with skin intact oil salt To serve 1 small bunch of watercress apple sauce (see page 130) For the gravy 2 teaspoons plain flour 290 ml &#124; ½ pint brown &#8230;]]></description>
		<wfw:commentRss>http://www.prueleith.co.za/blog/meat-recipes-roast-pork/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Meat Recipes &#124; Glazed Ham or Gammon Joint</title>
		<link>http://www.prueleith.co.za/blog/meat-recipes-glazed-ham-or-gammon-joint/</link>
		<comments>http://www.prueleith.co.za/blog/meat-recipes-glazed-ham-or-gammon-joint/#comments</comments>
		<pubDate>Sat, 18 Jul 2009 12:09:53 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Recipes - Meat]]></category>
		<category><![CDATA[Gammon Joint]]></category>
		<category><![CDATA[Glazed Ham]]></category>
		<category><![CDATA[gourmet gammon]]></category>
		<category><![CDATA[gourmet meat recipes]]></category>

		<guid isPermaLink="false">http://www.prueleith.co.za/blog/?p=1052</guid>
		<description><![CDATA[SERVES 6-8 1 ham or gammon joint 1 onion 1 carrot 1 bay leaf freshly parsley stalks black peppercorns demerara sugar dry English mustard a handful of cloves Soak the joint overnight in cold water to remove excess salt. Place &#8230;]]></description>
		<wfw:commentRss>http://www.prueleith.co.za/blog/meat-recipes-glazed-ham-or-gammon-joint/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Meat Recipes &#124; Spare Ribs</title>
		<link>http://www.prueleith.co.za/blog/meat-recipes-spare-ribs/</link>
		<comments>http://www.prueleith.co.za/blog/meat-recipes-spare-ribs/#comments</comments>
		<pubDate>Sat, 18 Jul 2009 12:08:32 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Recipes - Meat]]></category>
		<category><![CDATA[gourmet meat recipes]]></category>
		<category><![CDATA[pork belly]]></category>
		<category><![CDATA[Pork Spare Ribs]]></category>
		<category><![CDATA[spare ribs]]></category>

		<guid isPermaLink="false">http://www.prueleith.co.za/blog/?p=1050</guid>
		<description><![CDATA[SERVES 4 1.25 kg&#124;2 ½ lb skinned pork belly pieces (American spare ribs) 2 tablespoons soy sauce 4 clove of garlic, crushed juice of 1 lemon salt and freshly ground black pepper For the marinade 4 tablespoons clear honey Mix &#8230;]]></description>
		<wfw:commentRss>http://www.prueleith.co.za/blog/meat-recipes-spare-ribs/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Meat Recipes &#124; Forcemeat Balls</title>
		<link>http://www.prueleith.co.za/blog/meat-recipes-forcemeat-balls/</link>
		<comments>http://www.prueleith.co.za/blog/meat-recipes-forcemeat-balls/#comments</comments>
		<pubDate>Sat, 18 Jul 2009 12:07:26 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Recipes - Meat]]></category>
		<category><![CDATA[Forcemeat Balls]]></category>
		<category><![CDATA[gourmet meat recipes]]></category>
		<category><![CDATA[meat balls]]></category>
		<category><![CDATA[pork sausage meat]]></category>

		<guid isPermaLink="false">http://www.prueleith.co.za/blog/?p=1048</guid>
		<description><![CDATA[SERVES 20-24 450 g&#124; 1 lb good-quality pork sausage meat 1 medium onion, very finely chopped 1 tablespoon finely chopped fresh parsley 1 tablespoon finely chopped fresh sage or 1 teaspoon dried sage grated zest of ¼ lemon 30 g&#124; &#8230;]]></description>
		<wfw:commentRss>http://www.prueleith.co.za/blog/meat-recipes-forcemeat-balls/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Meat Recipes &#124; Shepherd’s Pie (2)</title>
		<link>http://www.prueleith.co.za/blog/meat-recipes-shepherd%e2%80%99s-pie-2/</link>
		<comments>http://www.prueleith.co.za/blog/meat-recipes-shepherd%e2%80%99s-pie-2/#comments</comments>
		<pubDate>Sun, 21 Jun 2009 12:57:57 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Recipes - Meat]]></category>
		<category><![CDATA[chick peas]]></category>
		<category><![CDATA[low-fat]]></category>
		<category><![CDATA[meat recipe]]></category>
		<category><![CDATA[minced meat]]></category>
		<category><![CDATA[nutmeg]]></category>
		<category><![CDATA[shepherd's pie]]></category>

		<guid isPermaLink="false">http://www.prueleith.co.za/blog/?p=995</guid>
		<description><![CDATA[This is a low-fat dish – the mince is a component part, rather than a principal ingredient. SERVES 4 2 teaspoons grapeseed oil salt and freshly ground black pepper 110 g&#124;4 oz lean minced beef 110 g&#124;4 oz cooked chickpeas &#8230;]]></description>
		<wfw:commentRss>http://www.prueleith.co.za/blog/meat-recipes-shepherd%e2%80%99s-pie-2/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Meat Recipes &#124; Shepherd’s Pie (1)</title>
		<link>http://www.prueleith.co.za/blog/meat-recipes-shepherd%e2%80%99s-pie-1/</link>
		<comments>http://www.prueleith.co.za/blog/meat-recipes-shepherd%e2%80%99s-pie-1/#comments</comments>
		<pubDate>Sun, 21 Jun 2009 12:43:01 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Recipes - Meat]]></category>
		<category><![CDATA[gourmet cooking]]></category>
		<category><![CDATA[gourmet recipes]]></category>
		<category><![CDATA[Minced beef]]></category>
		<category><![CDATA[Shepherd’s Pie]]></category>

		<guid isPermaLink="false">http://www.prueleith.co.za/blog/?p=978</guid>
		<description><![CDATA[SERVES 4-5 675 g&#124;1 ½ lb minced beef 1 teaspoon Worcestershire sauce (optional) 1 onion, finely chopped 1 teaspoon tomato purée 1 carrot, finely chopped salt and freshly ground black pepper 1 stick of celery, finely chopped oil for frying &#8230;]]></description>
		<wfw:commentRss>http://www.prueleith.co.za/blog/meat-recipes-shepherd%e2%80%99s-pie-1/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Meat Recipes &#124; Steak and Kidney Pie</title>
		<link>http://www.prueleith.co.za/blog/meat-recipes-steak-and-kidney-pie/</link>
		<comments>http://www.prueleith.co.za/blog/meat-recipes-steak-and-kidney-pie/#comments</comments>
		<pubDate>Fri, 19 Jun 2009 12:51:39 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Recipes - Meat]]></category>
		<category><![CDATA[kidney]]></category>
		<category><![CDATA[pie]]></category>
		<category><![CDATA[steak]]></category>
		<category><![CDATA[steak and kidney pie]]></category>

		<guid isPermaLink="false">http://www.prueleith.co.za/blog/?p=976</guid>
		<description><![CDATA[SERVES 4 675 g&#124;1 ½ lb chuck steak 425 ml&#124; ¾ pint brown stock 225 g&#124;8 oz ox kidney salt and freshly ground black pepper oil or dripping 1 tablespoon chopped fresh parsley 1 onion, finely chopped 225 g&#124;8 oz &#8230;]]></description>
		<wfw:commentRss>http://www.prueleith.co.za/blog/meat-recipes-steak-and-kidney-pie/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Meat Recipes &#124; Steak and Kidney Pudding</title>
		<link>http://www.prueleith.co.za/blog/meat-recipes-steak-and-kidney-pudding/</link>
		<comments>http://www.prueleith.co.za/blog/meat-recipes-steak-and-kidney-pudding/#comments</comments>
		<pubDate>Fri, 19 Jun 2009 12:48:10 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Recipes - Meat]]></category>
		<category><![CDATA[kidney]]></category>
		<category><![CDATA[steak]]></category>
		<category><![CDATA[steak and kidney]]></category>

		<guid isPermaLink="false">http://www.prueleith.co.za/blog/?p=974</guid>
		<description><![CDATA[Steaming gives the suet pastry its distinctive soft, open texture. The easiest way to cook the pudding is to put its container in a saucepan with hot water that comes halfway up the sides of the container. The pan is &#8230;]]></description>
		<wfw:commentRss>http://www.prueleith.co.za/blog/meat-recipes-steak-and-kidney-pudding/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
	</channel>
</rss>

