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	<title>Prue Leith &#187; Recipes &#8211; Fish</title>
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	<description>Prue Leith</description>
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		<title>Steamed Clams Recipe</title>
		<link>http://www.prueleith.co.za/blog/steamed-clams-recipe/</link>
		<comments>http://www.prueleith.co.za/blog/steamed-clams-recipe/#comments</comments>
		<pubDate>Mon, 15 Feb 2010 12:52:58 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Recipes - Fish]]></category>
		<category><![CDATA[gourmet fish recipes]]></category>
		<category><![CDATA[seafood recipe]]></category>

		<guid isPermaLink="false">http://www.prueleith.co.za/blog/?p=1253</guid>
		<description><![CDATA[4 – 6 soft-shelled clams per person, depending on size 1.      Clean the clams thoroughly with a brush under cold running water. 2.      Place the clams on a flat heatproof dish. 3.      Put the dish in a steamer and allow &#8230;]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Smoked Salmon &amp; Pasta Salad</title>
		<link>http://www.prueleith.co.za/blog/smoked-salmon-and-pasta-salad/</link>
		<comments>http://www.prueleith.co.za/blog/smoked-salmon-and-pasta-salad/#comments</comments>
		<pubDate>Thu, 19 Nov 2009 11:21:55 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Recipes - Fish]]></category>
		<category><![CDATA[Recipes - Pasta]]></category>
		<category><![CDATA[Recipies - Salad]]></category>
		<category><![CDATA[pasta]]></category>
		<category><![CDATA[salad]]></category>
		<category><![CDATA[salads]]></category>
		<category><![CDATA[salmon]]></category>
		<category><![CDATA[smoked salmon]]></category>

		<guid isPermaLink="false">http://www.prueleith.co.za/blog/?p=1233</guid>
		<description><![CDATA[Serves: 4 170 g &#124; 6 oz fresh green and white tagliatelle 170 g &#124; 6 oz good-quality smoked salmon, cut into thin strips French dessing To garnish 4 springs of fresh dill Cook the pasta in plenty of rapidly &#8230;]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Gourmet Fish Recipes &#124; Turbot with Spring Onions and Ginger Sauce</title>
		<link>http://www.prueleith.co.za/blog/gourmet-fish-recipes-turbot-with-spring-onions-and-ginger-sauce/</link>
		<comments>http://www.prueleith.co.za/blog/gourmet-fish-recipes-turbot-with-spring-onions-and-ginger-sauce/#comments</comments>
		<pubDate>Thu, 27 Aug 2009 12:52:01 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Recipes - Fish]]></category>
		<category><![CDATA[fish fillets]]></category>
		<category><![CDATA[fish recipes]]></category>
		<category><![CDATA[Ginger Sauce]]></category>
		<category><![CDATA[gourmet fish recipes]]></category>
		<category><![CDATA[Spring Onions]]></category>
		<category><![CDATA[turbot]]></category>

		<guid isPermaLink="false">http://www.prueleith.co.za/blog/?p=1170</guid>
		<description><![CDATA[Any firm white fish such as halibut, haddock, monkfish or turbot can be used for this recipe – the firmer the fish, the easier it is to cook. SERVES 3-4 450 g &#124; 1 lb turbot fillet sesame oil for &#8230;]]></description>
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		</item>
		<item>
		<title>Fish Recipes &#124; Eel Pie</title>
		<link>http://www.prueleith.co.za/blog/fish-recipes-eel-pie/</link>
		<comments>http://www.prueleith.co.za/blog/fish-recipes-eel-pie/#comments</comments>
		<pubDate>Wed, 05 Aug 2009 03:29:17 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Recipes - Fish]]></category>
		<category><![CDATA[eel]]></category>
		<category><![CDATA[Eel Pie]]></category>
		<category><![CDATA[fish recipes]]></category>
		<category><![CDATA[gourmet fish recipes]]></category>
		<category><![CDATA[pastry]]></category>
		<category><![CDATA[seafood pie]]></category>

		<guid isPermaLink="false">http://www.prueleith.co.za/blog/?p=1094</guid>
		<description><![CDATA[SERVES 6 340 g &#124; 12 oz flour quantity puff pastry 900 g &#124; 2 lb fresh spinach, cooked and chopped Freshly grated nutmeg Freshly ground black pepper 900 g &#124; 2 lb smoked eel, skinned and boned For the &#8230;]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Fish Recipes &#124; Fish Pie</title>
		<link>http://www.prueleith.co.za/blog/fish-recipes-fish-pie/</link>
		<comments>http://www.prueleith.co.za/blog/fish-recipes-fish-pie/#comments</comments>
		<pubDate>Sun, 02 Aug 2009 07:57:49 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Recipes - Fish]]></category>
		<category><![CDATA[cod]]></category>
		<category><![CDATA[cod fillet]]></category>
		<category><![CDATA[Fish Pie]]></category>
		<category><![CDATA[gourmet fish recipes]]></category>
		<category><![CDATA[haddock]]></category>

		<guid isPermaLink="false">http://www.prueleith.co.za/blog/?p=1091</guid>
		<description><![CDATA[SERVES 6 900 g &#124; 2 lb haddock, whiting or cod fillet or a Mixture of any of them 425 ml &#124; ¾ pint milk ½ onion, sliced 6 black peppercorns 1 bay leaf Salt and freshly ground black pepper &#8230;]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Fish Recipes &#124; Spicy Fish Curry</title>
		<link>http://www.prueleith.co.za/blog/fish-recipes-spicy-fish-curry/</link>
		<comments>http://www.prueleith.co.za/blog/fish-recipes-spicy-fish-curry/#comments</comments>
		<pubDate>Sun, 02 Aug 2009 07:56:29 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Recipes - Fish]]></category>
		<category><![CDATA[curry]]></category>
		<category><![CDATA[fish curry]]></category>
		<category><![CDATA[gourmet fish recipes]]></category>
		<category><![CDATA[shite fish]]></category>
		<category><![CDATA[Spicy Fish Curry]]></category>

		<guid isPermaLink="false">http://www.prueleith.co.za/blog/?p=1089</guid>
		<description><![CDATA[Any firm white fish will do for this curry. Be very careful not to overcook the fish or it will begin to fall apart and look unattractive. This is a fairly mild curry but can be made hotter by using &#8230;]]></description>
		<wfw:commentRss>http://www.prueleith.co.za/blog/fish-recipes-spicy-fish-curry/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Fish Recipes &#124; Poached Fish, Hot or Cold</title>
		<link>http://www.prueleith.co.za/blog/fish-recipes-poached-fish-hot-or-cold/</link>
		<comments>http://www.prueleith.co.za/blog/fish-recipes-poached-fish-hot-or-cold/#comments</comments>
		<pubDate>Sun, 02 Aug 2009 07:54:44 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Recipes - Fish]]></category>
		<category><![CDATA[cold fish recipes]]></category>
		<category><![CDATA[court bouillon]]></category>
		<category><![CDATA[gourmet fish recipes]]></category>
		<category><![CDATA[hot fish recipes]]></category>
		<category><![CDATA[poached fish]]></category>

		<guid isPermaLink="false">http://www.prueleith.co.za/blog/?p=1087</guid>
		<description><![CDATA[Use fish either whole or in a large piece. If the fish weighs over 1.35 kg&#124; 3 lb, double the court bouillon quantities. For the court bouillon About 1.1 litres &#124; 2 pints water 1 teaspoon salt 150 ml &#124; &#8230;]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Fish Recipes &#124; Fish in Batter</title>
		<link>http://www.prueleith.co.za/blog/fish-recipes-fish-in-batter/</link>
		<comments>http://www.prueleith.co.za/blog/fish-recipes-fish-in-batter/#comments</comments>
		<pubDate>Sun, 02 Aug 2009 07:52:28 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Recipes - Fish]]></category>
		<category><![CDATA[fish cutlets]]></category>
		<category><![CDATA[fish recipes]]></category>
		<category><![CDATA[gourmet fish recipes]]></category>
		<category><![CDATA[white fish]]></category>

		<guid isPermaLink="false">http://www.prueleith.co.za/blog/?p=1085</guid>
		<description><![CDATA[SERVES 4 4 cutlets or steaks of any white fish oil for deep-frying 2 teaspoons oil 55 g &#124; 2 oz plain flour a pinch of salt 1 egg yolk 3 tablespoons warm water To serve lemon wedges Heat the &#8230;]]></description>
		<wfw:commentRss>http://www.prueleith.co.za/blog/fish-recipes-fish-in-batter/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Fish Recipes &#124; Grilled Fish Cutlets</title>
		<link>http://www.prueleith.co.za/blog/fish-recipes-grilled-fish-cutlets/</link>
		<comments>http://www.prueleith.co.za/blog/fish-recipes-grilled-fish-cutlets/#comments</comments>
		<pubDate>Sun, 02 Aug 2009 07:50:53 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Recipes - Fish]]></category>
		<category><![CDATA[brill]]></category>
		<category><![CDATA[cod]]></category>
		<category><![CDATA[fish cutlets]]></category>
		<category><![CDATA[fish recipes]]></category>
		<category><![CDATA[gourmet fish recipes]]></category>
		<category><![CDATA[haddock]]></category>
		<category><![CDATA[halibut]]></category>
		<category><![CDATA[salmon]]></category>
		<category><![CDATA[salmon cutlets]]></category>
		<category><![CDATA[turbot]]></category>

		<guid isPermaLink="false">http://www.prueleith.co.za/blog/?p=1083</guid>
		<description><![CDATA[This recipe is suitable for brill, cod, halibut, haddock, turbot, or salmon cutlets. The pieces of fish should, if possible, be cut to a uniform thickness. SERVES 4 4 x 170 g &#124; 6 oz fish cutlets melted butter freshly &#8230;]]></description>
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