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		<title><![CDATA[Capon with chestnuts]]></title>
		<link>https://www.gourmandasia.com/recipe-by-dish-type/main-dishes/capon-chestnuts-2032.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
		<comments>https://www.gourmandasia.com/recipe-by-dish-type/main-dishes/capon-chestnuts-2032.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown#respond</comments>
		<pubDate>Wed, 26 Aug 2015 01:00:00 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Main dishes]]></category>
		<category><![CDATA[Meat]]></category>
		<category><![CDATA[Menu de site]]></category>
		<category><![CDATA[Poultry]]></category>
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		<description><![CDATA[Try our simple and traditional capon with chestnuts recipe]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; Preheat oven to th.&#8201;7&#8201;&#8211;&#8201;210&#176;&#8201;C. Wash, dry and mince parsley. Peel and dice the carrots. Toss the carrots in salted boiling water and cook for 15 minutes. Drain and let cool at room temperature.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; In a bowl, mix the ground veal, diced carrots, chopped parsley and one whole egg. Salt and pepper. Spoon the stuffing inside the capon and truss using kitchen twine. Place it in a baking pan, and&#160;drizzle&#160;2 tablespoons of olive oil over, pour the poultry broth in the bottom of the baking pan and roast for 2 hours, basting regularly.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; 15 minutes before the end of the cooking, pour honey in a pan with 10 cl of water and bring to a boil over low heat. Add the &#60;a title=&#34;For the holiday season: chocolate and candied chestnuts b&#251;che de No&#235;l&#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/sweets/holiday-season&#8230;-buche-de-noel-1987.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;chestnuts&#60;/a&#62; and cook for 15 minutes, stir to coat them with the honey mixture.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4.&#60;/strong&#62; Heat the remaining oil in a frying pan and saut&#233; the wild&#60;a title=&#34;Find out how to make mushroom tempura&#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/vegetables/find-make-mushroom-tempura-1495.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62; mushrooms &#60;/a&#62;for 5 minutes over high heat. Add salt and pepper.&#60;/p&#62; &#60;p&#62;&#60;strong&#62; 5.&#60;/strong&#62; Once cooked, transfer the capon in a dish , place the chestnuts and wild mushrooms&#160;around the capon. Baste with the cooking juice and decorate with some&#160;chervil leaves and gooseberry clusters. Serve immediately.&#60;/p&#62;  &#60;p&#62;You can replace the capon by a turkey&#60;/p&#62;  &#60;p&#62;&#60;em&#62;Photo credit: Sucr&#233; Sal&#233;&#60;/em&#62;&#60;/p&#62; &#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-dish-type/main-dishes/capon-chestnuts-2032.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-dish-type/main-dishes/capon-chestnuts-2032.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Capon with lemongrass and coconut milk]]></title>
		<link>https://www.gourmandasia.com/recipe-by-product/poultry/capon-with-lemongrass-and-coconut-milk-10453.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Wed, 24 Jun 2015 00:23:19 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Main dishes]]></category>
		<category><![CDATA[Poultry]]></category>
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		<description><![CDATA[Here's a capon recipe with lemongrass and coconut milk. The perfect dish for Christmas celebrations.]]></description>												
								<content:encoded><![CDATA[ &#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62;  &#60;span class=&#34;hps&#34; &#62;Peel and chop&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the onion.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Peel and chop&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the garlic.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Peel the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/fruits/coconut-mango-gazpacho-6043.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;mango&#60;/a&#62;&#60;/span&#62;, cut &#60;span class=&#34;hps&#34; &#62;into cubes and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;blend until a&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;puree.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Chop&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the tender part&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;of the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;lemongrass.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Cut the tomatoes&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;into quarters.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2. &#60;/strong&#62;&#60;span class=&#34;hps&#34; &#62;Cut&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/meat/roasted-capon-with-dried-fruits-10510.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;capon&#60;/a&#62;&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in pieces&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;In a&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;pot, &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;heat the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;olive oil and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;fry&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;capon&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;over high heat&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;for 10 minutes,&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;stirring regularly&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Add the garlic&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and onion&#60;/span&#62;, mix &#60;span class=&#34;hps&#34; &#62;well and cook&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;over medium heat for&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;5 minutes.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3&#60;/strong&#62;.  &#60;span class=&#34;hps&#34; &#62;Add the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;mango puree&#60;/span&#62;, poultry stock, &#60;span class=&#34;hps&#34; &#62;coconut milk&#60;/span&#62;, &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/fish/scallop-carpaccio-raspberry-lemongrass-9505.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;lemongrass&#60;/a&#62; &#60;span class=&#34;hps&#34; &#62;and tomatoes.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Bring to a boil&#60;/span&#62;, &#60;span class=&#34;hps&#34; &#62;cover and simmer&#60;/span&#62; for &#60;span class=&#34;hps&#34; &#62;35 minutes.&#60;/span&#62;&#60;/p&#62;...&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/poultry/capon-with-lemongrass-and-coconut-milk-10453.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Read more on Gourmand Asia&#60;/a&#62;&#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/poultry/capon-with-lemongrass-and-coconut-milk-10453.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/poultry/capon-with-lemongrass-and-coconut-milk-10453.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Roasted capon with dried fruits]]></title>
		<link>https://www.gourmandasia.com/recipe-by-product/meat/roasted-capon-with-dried-fruits-10510.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Wed, 03 Jun 2015 04:01:09 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Main dishes]]></category>
		<category><![CDATA[Meat]]></category>
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		<description><![CDATA[For the Christmas holiday season, here is a recipe of roasted capon with dried fruits. A traditional dish.]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; Marinate the &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/fish/sea-bass-fillet-with-dried-fruits-and-candied-lemons-17695.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;dried fruits&#60;/a&#62; for 1 hour in 15 cl of cognac with 15 cl of hot water. Peel and chop the shallots. Cut the chicken livers into small pieces. Wash and chop the parsley. Set aside&#38;lt;span title=&#38;quot;Gardez quelques feuilles enti&#232;res pour le d&#233;cor.&#38;lt;/p&#38;gt;&#60;br /&#62; &#38;lt;p&#38;gt;&#34;&#38;gt; some parsley leaves for decoration.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; Fry the bacon and chicken livers for 3 minutes with 3 tablespoons of oil. Add the shallot and parsley. Salt and pepper. Cook for 10 minutes, stirring occasionally. &#38;lt;span title=&#38;quot;Hachez grossi&#232;rement les amandes et ajoutez-les.&#38;lt;/p&#38;gt;&#60;br /&#62; &#38;lt;p&#38;gt;&#34;&#38;gt;Roughly chop the &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/meat/fried-eggs-almonds-97.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;almonds&#60;/a&#62; and add them.&#60;br /&#62; &#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; &#38;lt;span title=&#38;quot;3. Pr&#233;chauffez le four &#224; 210 &#176;C (th. 7).&#38;lt;/p&#38;gt;&#60;br /&#62; &#38;lt;p&#38;gt;&#34;&#38;gt;Preheat the oven to 210&#176;C (th. 7).&#60;br /&#62; &#60;/p&#62; &#60;p&#62;&#60;strong&#62;4.&#60;/strong&#62; Mix the preparation with the drained dried fruits. Stuff the &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/poultry/roast-capon-citrus-anise-4177.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;capon &#60;/a&#62;with it and sew the opening with kitchen string. Place the capon in a baking dish, drizzle with the remaining oil and sprinkle butter into pieces. Salt and pepper. &#38;lt;span title=&#38;quot;Enfournez pour 1 heure puis passez la temp&#233;rature &#224; 180 &#176;C (th. 6) et prolongez la cuisson d&#38;#039;une heure.&#38;lt;/p&#38;gt;&#60;br /&#62; &#38;lt;p&#38;gt;&#34;&#38;gt;Bake for 1 hour and then lower the temperature to 180&#176;C (th. 6) and cook for an extra hour.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;5.&#60;/strong&#62; Remove the capon from the oven, carve and remove the stuffing. Arrange in a serving dish and garnish with parsley. Serve immediately.&#60;/p&#62;   &#60;p&#62;&#60;em&#62;Photo credit: Sucr&#233; Sal&#233;&#60;/em&#62;&#60;/p&#62; &#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/meat/roasted-capon-with-dried-fruits-10510.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/meat/roasted-capon-with-dried-fruits-10510.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Louisiana capon]]></title>
		<link>https://www.gourmandasia.com/cuisine/american/louisiana-capon-3605.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Mon, 13 Apr 2015 09:00:50 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Magazine]]></dc:creator>
						<category><![CDATA[American]]></category>
		<category><![CDATA[Main dishes]]></category>
		<category><![CDATA[Meat]]></category>
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		<description><![CDATA[Travel to Louisiana with this capon recipe and dried fruits. Lovers of American cuisine will be happy.]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Preheat the oven to&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;th&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;7-210&#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;&#176;C.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Place the&#60;/span&#62; &#60;a title=&#34;Roast capon with citrus and anise &#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/poultry/roast-capon-citrus-anise-4177.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;&#60;span class=&#34;hps&#34; &#62;capon&#60;/span&#62; &#60;/a&#62;&#60;span class=&#34;hps&#34; &#62;in a large&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;baking dish&#60;/span&#62;, drizzle &#60;span class=&#34;hps&#34; &#62;with oil&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and&#160;add&#60;/span&#62;&#60;span class=&#34;hps&#34; &#62; butter&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Pour the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;chicken stock&#60;/span&#62;&#160;&#60;span class=&#34;hps&#34; &#62;in the bottom&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;of the dish.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Salt and pepper.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Add&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;prunes,&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;raisins and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;peanuts.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Bake for&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;1 hour&#60;/span&#62;, basting often &#60;span class=&#34;hps&#34; &#62;with&#60;/span&#62;&#160;&#60;span class=&#34;hps&#34; &#62;cooking&#160;juices.&#60;/span&#62;&#60;/p&#62;  &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; Let the &#60;span class=&#34;hps&#34; &#62;capon stand&#60;/span&#62;&#160;&#60;span class=&#34;hps&#34; &#62;for 10 minutes&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;oven off&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;before carving&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Sprinkle&#60;/span&#62; with &#60;span class=&#34;hps&#34; &#62;the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;chopped&#60;a title=&#34;Soup with spinach, parsley, broccoli and blue cheese &#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/vegetables/soup-spinach-parsley-broccoli-blue-cheese-1524.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62; parsley&#60;/a&#62;&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Serve hot&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;with wild rice&#60;/span&#62;.&#60;/p&#62;   &#60;p&#62;&#60;em&#62;Photo credit: Sucr&#233; Sal&#233;&#60;/em&#62;&#60;/p&#62;   &#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/cuisine/american/louisiana-capon-3605.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/cuisine/american/louisiana-capon-3605.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Roast capon with citrus and anise]]></title>
		<link>https://www.gourmandasia.com/recipe-by-product/poultry/roast-capon-citrus-anise-4177.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Thu, 19 Feb 2015 10:00:40 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Main dishes]]></category>
		<category><![CDATA[Menu de site]]></category>
		<category><![CDATA[Poultry]]></category>
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		<description><![CDATA[For dinner or year-end party, this roast capon with citrus and anise flavors will delight your family. ]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; Preheat the oven at 180&#176;C. Coarsely chop the star anise. With a peeler, grate the zest of&#160;a lemon and an orange then stuff the citrus zest and a whole unpeeled garlic cloves&#160;into the&#60;a title=&#34;Capon with chestnuts&#34; href=&#34;https://www.gourmandasia.com/recipe-by-dish-type/main-dishes/capon-chestnuts-2032.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62; capon&#60;/a&#62;. Season with salt and &#60;a title=&#34;Veal roast with peppers&#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/meat/veal-roast-peppers-2702.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;pepper&#60;/a&#62;, truss using kitchen twine.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; Place it in a&#160;large baking&#160;dish&#160;with 10 cl of boiling water. Bake for 3 hours. Baste regularly with the meat juices.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; During that time, place the spelt in a pot and boil in salted water for 30 minutes. Set aside.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4.&#60;/strong&#62; Peel the fennel to remove the strings. Rinse, dry and chop the &#60;a title=&#34;Tandoori fish with fennel&#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/fish/tandoori-fish-fennel-1949.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;fennel &#60;/a&#62;vertically. Squeeze the juice of 1/2 a lemon. In a pan with oil, cook the lemon juice and the the fennel for 15 minutes over medium heat, stir frequently. Season and keep warm.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;5.&#60;/strong&#62; Before serving, drain the spelt and baste with the capon&#160;cooking juices. Plate with the capon in the center of the dish surrounded by sauteed fennel and spelt.&#60;/p&#62;  &#60;p&#62;&#60;em&#62;Photo credit : Sucr&#233; Sal&#233;&#60;/em&#62;&#60;/p&#62; &#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/poultry/roast-capon-citrus-anise-4177.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/poultry/roast-capon-citrus-anise-4177.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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