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		<title><![CDATA[Roasted guinea fowl with périgueux sauce]]></title>
		<link>https://www.gourmandasia.com/recipe-by-product/poultry/roasted-guinea-fowl-perigueux-sauce-3229.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Wed, 16 Sep 2015 01:00:27 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Main dishes]]></category>
		<category><![CDATA[Poultry]]></category>
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		<description><![CDATA[Try your hand at this recipe and prepare a gourmet dish, a roasted guinea fowl with périgueux sauce. Enjoy!]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; Preheat the oven at 175&#176;C (th. 5/6). Tie the guinea fowl and brush it with olive oil. Place in a baking dish, add salt, pepper and a sprig of thyme. Sprinkle the poultry with thin strips of &#60;a title=&#34; Truffle risotto with bacon and poppy seed saltimboccas &#34; href=&#34;https://www.gourmandasia.com/recipe-by-dish-type/main-dishes/truffle-risotto-bacon-poppy-seed-saltimboccas-3330.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;truffle&#60;/a&#62;. Bake for 15 minutes. Baste with and return the guinea fowl and bake for 1hour&#160;20 minutes, repeat the process regularly.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; Peel, wash and cut the carrot into very small cubes. Peel and chop the onions and 3 shallots. Chop the lard into fine strips. Fry the &#60;a title=&#34; Tajine with prunes, carrots, peas and onions &#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/vegetables/tajine-prunes-carrots-peas-onions-8507.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;carrots&#60;/a&#62;, onions and shallots in butter. Add the lard and&#160;the&#60;em&#62; bouquet&#160;garni&#60;/em&#62;. Leave to cook for 3 to 4 minutes, sprinkle with flour and mix with a spatula. Pour the hot stock and stir. Incorporate 15 cl of Madeira and simmer for 25 minutes. Pass the sauce through a fine sieve and press with the back of a spoon.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3&#60;/strong&#62;. Peel and chop the remaining &#60;a title=&#34;Shallot fondue &#34; href=&#34;https://www.gourmandasia.com/recipe-by-dish-type/side-dishes/shallot-fondue-9519.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;shallots&#60;/a&#62;. Toss the rest in butter with the bay leaf. Stir with the Madeira sauce. Leave to simmer over low heat without boiling for 20 minutes. Add the rest of the chopped truffles and the remaining Madeira. Serve the guinea fowl covered in the p&#233;rigueux sauce. Decorate with a small bunch of red currants to add colour and complement with &#60;span class=&#34;hps&#34; &#62;saut&#233;ed&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;chanterelles&#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/recipe-by-product/poultry/roasted-guinea-fowl-perigueux-sauce-3229.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/poultry/roasted-guinea-fowl-perigueux-sauce-3229.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Turbot with Riesling wine sauce]]></title>
		<link>https://www.gourmandasia.com/cuisine/european/french/turbot-riesling-wine-sauce-262.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
		<comments>https://www.gourmandasia.com/cuisine/european/french/turbot-riesling-wine-sauce-262.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown#respond</comments>
		<pubDate>Sun, 13 Sep 2015 01:00:06 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Fish]]></category>
		<category><![CDATA[French]]></category>
		<category><![CDATA[Main dishes]]></category>
		<category><![CDATA[Menu de site]]></category>
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		<description><![CDATA[Looking for a new fancy fish? We suggest you this turbot recipe with Riesling sauce. A real treat!
]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1.&#160;&#60;/strong&#62;Clean and slice the mushrooms. Peel the shallots. Wash the white portion of the leek. Chop the shallots and leeks.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62;&#160;Melt butter in a skillet and let sweat the &#60;a title=&#34;Duck leg with Pinot Noir&#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/meat/duck-leg-pinot-noir-268.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;shallots&#60;/a&#62; and leeks. Toss the mushrooms, pour &#60;em&#62;Riesling&#60;/em&#62; wine&#160;and cream, salt and pepper. Simmer 20 minutes.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3. &#60;/strong&#62;Heat a frying-pan and toast the almonds. Set aside. Heat oil in a large skillet and sear the turbot for 7 minutes on each side. Season with salt and pepper.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4.&#160;&#60;/strong&#62;Arrange the fish with the mushrooms on the plates. Drizzle with &#60;em&#62;Riesling&#60;/em&#62; sauce and sprinkle with sliced almonds. Decorate with thyme sprigs. 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/cuisine/european/french/turbot-riesling-wine-sauce-262.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/cuisine/european/french/turbot-riesling-wine-sauce-262.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Duck leg with Pinot Noir]]></title>
		<link>https://www.gourmandasia.com/recipe-by-product/meat/duck-leg-pinot-noir-268.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
		<comments>https://www.gourmandasia.com/recipe-by-product/meat/duck-leg-pinot-noir-268.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown#respond</comments>
		<pubDate>Mon, 07 Sep 2015 01:00:14 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Main dishes]]></category>
		<category><![CDATA[Meat]]></category>
		<category><![CDATA[Menu de site]]></category>
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		<description><![CDATA[Cook your duck with Pinot Noir, a wine from Alsace. A superb dish with a wine sauce that will delight everyone!
]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1.&#160;&#60;/strong&#62;Peel &#60;span class=&#34;hps&#34; &#62;&#60;a title=&#34;Turbot with Riesling wine sauce &#34; href=&#34;https://www.gourmandasia.com/recipe-by-dish-type/main-dishes/turbot-riesling-wine-sauce-262.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;shallots&#60;/a&#62;.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Slice&#160;shallots&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;mushrooms.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#160;&#60;/strong&#62;&#60;span class=&#34;hps&#34; &#62;Heat&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;butter and oil&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in a pot.&#60;/span&#62;&#160;&#60;span class=&#34;hps&#34; &#62;Saut&#233;ed &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;shallots,&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;without browning&#60;/span&#62;, then&#160;cook &#60;span class=&#34;hps&#34; &#62;&#60;a title=&#34;Roast duck with citrus sauce&#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/meat/roast-duck-citrus-sauce-3325.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;duck&#60;/a&#62; legs&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;on each side.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#160;&#60;/strong&#62;&#60;span class=&#34;hps&#34; &#62;Sprinkle with&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;flour&#60;/span&#62;, salt and pepper, add&#160;&#60;span class=&#34;hps&#34; &#62;bacon&#60;/span&#62;, mushrooms, &#60;span class=&#34;hps&#34; &#62;pour the wine&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and cook for&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;40 minutes&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;over low heat.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4.&#160;&#60;/strong&#62;&#60;span class=&#34;hps&#34; &#62;Serve hot&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;with&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;steamed potatoes.&#60;/span&#62;&#60;/p&#62; &#60;div id=&#34;gt-edit&#34;&#62;&#60;/div&#62; &#60;div id=&#34;gt-res-tools&#34;&#62;&#160;hoto credit: Sucr&#233; Sal&#233;&#60;/div&#62;    &#60;iframe src=&#34;https://www.facebook.com/plugins/likebox.php?href=https%3A%2F%2Fwww.facebook.com%2Fviepratiquegourmand&#38;amp;width=650&#38;amp;height=290&#38;amp;colorscheme=light&#38;amp;show_faces=true&#38;amp;header=true&#38;amp;stream=false&#38;amp;show_border=true&#38;amp;appId=&#34; scrolling=&#34;no&#34; frameborder=&#34;0&#34; style=&#34;border:none; overflow:hidden; width:650px; height:290px;&#34; allowTransparency=&#34;true&#34;&#62;&#60;/iframe&#62;  &#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/meat/duck-leg-pinot-noir-268.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/meat/duck-leg-pinot-noir-268.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Curry and mint omelet]]></title>
		<link>https://www.gourmandasia.com/recipe-by-product/meat/curry-mint-omelet-2467.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Sat, 05 Sep 2015 01:00:27 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Main dishes]]></category>
		<category><![CDATA[Menu de site]]></category>
		<guid isPermaLink="true">https://www.gourmandasia.com/recipe-by-product/meat/curry-mint-omelet-2467.html</guid>
		<description><![CDATA[You can flavor omelets with what you want! Find here an oriental-inspired recipe: mint and curry.]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Wash, dry&#60;/span&#62;, &#60;span class=&#34;hps&#34; &#62;thin out&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and chop&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;mint.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Break eggs&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;into a bowl,&#60;/span&#62;&#160;&#60;span class=&#34;hps&#34; &#62;combine &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;curry,&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;salt and pepper and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;whisk&#60;/span&#62;&#160;&#60;span class=&#34;hps&#34; &#62;vigorously&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;with a fork.&#60;/span&#62;&#160;&#60;span class=&#34;hps&#34; &#62;Add&#160;the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;mint.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; Heat &#60;span class=&#34;hps&#34; &#62;the oil in a&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;large skillet,&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;pour in&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the beaten eggs&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and cook&#60;/span&#62; for &#60;span class=&#34;hps&#34; &#62;5 minutes, stirring&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;with&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;a fork.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Fold&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the&#60;a title=&#34;Cook an omelet with onions, bacon and mushrooms&#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/meat/cook-omelet-on&#8230;acon-mushrooms-5170.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;&#160;omelet&#60;/a&#62;&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in half and&#60;/span&#62;&#160;&#60;span class=&#34;hps&#34; &#62;tranfer&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in a large dish&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Serve immediately&#60;/span&#62;.&#60;/p&#62;  &#60;p&#62;&#60;strong&#62;Our tip:&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;You&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;can add&#160;different &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;fresh herbs&#60;/span&#62;, such as &#60;span class=&#34;hps&#34; &#62;chervil&#60;/span&#62;&#160;&#60;span class=&#34;hps&#34; &#62;or chives&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Serve with a&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;green salad and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;beetroot&#60;/span&#62;.&#60;/p&#62;   &#60;p&#62;Photo credit:&#160;Sucr&#233; Sal&#233;&#60;/p&#62; &#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/meat/curry-mint-omelet-2467.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/meat/curry-mint-omelet-2467.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Steamed vegetables with bacon]]></title>
		<link>https://www.gourmandasia.com/recipe-by-product/vegetables/steamed-vegetables-bacon-2852.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Fri, 04 Sep 2015 01:00:31 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Main dishes]]></category>
		<category><![CDATA[Vegetables]]></category>
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		<description><![CDATA[Looking for a light meal before celebrations? This recipe is your answer: pick your favorite green vegetables, add some bacon and pistachios for the crunch.]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; Trim the ends of the green beans, and rinse. Separate&#60;a title=&#34;One broccoli, three recipes&#34; href=&#34;https://www.gourmandasia.com/mise-en-avant/menu_site/one-broccoli-three-recipes-4356.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62; broccoli &#60;/a&#62;into florets. Wash, trim and remove the string of snow peas. Cut into 3 pieces.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Place the vegetables&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in the basket&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;of your pressure cooker or&#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;&#160;your&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;steamer&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;cook for &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;about 10 minutes.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; Meanwhile, cook the&#160;&#60;a title=&#34;Make a bacon tart with eggs&#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/meat/make-bacon-tart-eggs-4845.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;bacon &#60;/a&#62;until it turns slightly brown &#60;span class=&#34;hps&#34; &#62;in&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;a nonstick pan&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Place&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the vegetables&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in a dish,&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;add &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;the bacon&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Salt and pepper to taste, and &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;sprinkle&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;pistachios.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Serve immediately&#60;/span&#62;.&#60;/p&#62;  &#60;p&#62;&#60;strong&#62;Our tip:&#60;/strong&#62;&#160;sprinkle with 1 tablespoon of curry to give a subtle spicy flavor to the dish.&#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/vegetables/steamed-vegetables-bacon-2852.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/vegetables/steamed-vegetables-bacon-2852.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Grilled chicken wings]]></title>
		<link>https://www.gourmandasia.com/cuisine/american/grilled-chicken-wings-2595.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Sun, 30 Aug 2015 01:00:04 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[American]]></category>
		<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[There are hundred ways to cook chicken wings. Here is a great sweet and sour recipe, with honey, ketchup, soy sauce, lemon and mustard.]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; Make the marinade, mix vigorously honey, lemon juice, soy sauce, mustard, ketchup, crushed garlic and oil. The mixture has to be smooth.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; Discard &#60;a title=&#34;Cook a delicious chicken teriyaki &#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/poultry/cook-delicious&#8230;icken-teriyaki-1671.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;chicken &#60;/a&#62;wing tips and separate the wings into two pieces at the joints. Place them in a dish and baste with marinade to coat them. Cover with plastic wrap and store in the fridge for 2 hours. Preheat oven to th.&#8201;6/7&#8201;&#8211;&#8201;200&#8201;&#176;C.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; Place them on a baking sheet. Roast for 45 minutes, turn them over and baste 3 or 4 times with the reserved marinade. Let cook until they are golden brown.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4. &#60;/strong&#62;Serve immediately with a corn salad, with radish&#160;and&#160;chives. Eat them with your fingers for more fun&#60;/p&#62;    &#60;p&#62;&#60;em&#62;Photo credit: Sucr&#233; Sal&#233;&#60;/em&#62;&#60;/p&#62; &#60;iframe src=&#34;https://www.facebook.com/plugins/likebox.php?href=https%3A%2F%2Fwww.facebook.com%2Fviepratiquegourmand&#38;amp;width=650&#38;amp;height=290&#38;amp;colorscheme=light&#38;amp;show_faces=true&#38;amp;header=true&#38;amp;stream=false&#38;amp;show_border=true&#38;amp;appId=&#34; scrolling=&#34;no&#34; frameborder=&#34;0&#34; style=&#34;border:none; overflow:hidden; width:650px; height:290px;&#34; allowTransparency=&#34;true&#34;&#62;&#60;/iframe&#62; &#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/cuisine/american/grilled-chicken-wings-2595.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/cuisine/american/grilled-chicken-wings-2595.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 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[Pan seared scallops with saffron emulsion]]></title>
		<link>https://www.gourmandasia.com/recipe-by-product/fish/pan-seared-scallops-saffron-emulsion-4139.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Mon, 24 Aug 2015 01:00:04 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Fish]]></category>
		<category><![CDATA[Main dishes]]></category>
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		<description><![CDATA[We suggest you this easy recipe to cook scallops.]]></description>												
								<content:encoded><![CDATA[ &#60;p&#62;&#60;strong&#62;1. &#60;/strong&#62;In a &#60;span class=&#34;hps&#34; &#62;saucepan, over&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;medium heat,&#60;/span&#62; cook until &#60;span class=&#34;hps&#34; &#62;white wine and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;fish stock has reduced by half.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Chop&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;3 sprigs&#60;/span&#62; of &#60;a title=&#34;Smoked salmon bagel&#34; href=&#34;https://www.gourmandasia.com/cuisine/american/smoked-salmon-bagel-4636.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;chives&#60;/span&#62;&#60;/a&#62; &#60;span class=&#34;hps&#34; &#62;and parsley.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Preheat the oven&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and set it to broiler.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Brush&#60;/span&#62; with &#60;span class=&#34;hps&#34; &#62;oil&#60;/span&#62; the &#60;a title=&#34;For an elegant appetizer, try this scallop tartare with pine nuts and Granny Smith apple recipe&#34; href=&#34;https://www.gourmandasia.com/recipe-by-dish-type/starters/elegant-starte&#8230;h-apple-recipe-2698.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;scallops&#60;/span&#62;&#60;/a&#62;, salt and pepper. &#60;span class=&#34;hps&#34; &#62;Place on&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;oven rack&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;with&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;drip pan&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;underneath.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Place on highest rack position and broil &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;for&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;3 minutes on each&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;side. Turn off the oven and leave to rest.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;In a bowl,&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;whisk the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;egg yolks with&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;2 tablespoons&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;of cold water.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Place&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in a &#60;em&#62;bain-marie &#60;/em&#62;&#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;and and continue to whisk&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;incorporating&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/poultry/chicken-with-dried-fruits-and-saffron-10757.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;saffron &#60;/a&#62;and white wine...&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/fish/pan-seared-scallops-saffron-emulsion-4139.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/fish/pan-seared-scallops-saffron-emulsion-4139.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/fish/pan-seared-scallops-saffron-emulsion-4139.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Roasted salmon with champagne]]></title>
		<link>https://www.gourmandasia.com/recipe-by-product/fish/roasted-salmon-champagne-3331.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Sun, 23 Aug 2015 01:00:07 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Fish]]></category>
		<category><![CDATA[Main dishes]]></category>
		<category><![CDATA[Menu de site]]></category>
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		<description><![CDATA[A refined and elegant recipe for all celebrations!]]></description>												
								<content:encoded><![CDATA[ &#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; Wash the &#60;a title=&#34;Cook a bacon-wrapped sirloin steak with fine salt french fries&#34; href=&#34;//www.gourmandasia.com/recipe-by-product/meat/cook-bacon-wra&#8230;t-french-fries-2923.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;potatoes&#60;/a&#62; and put them in a saucepan. Cover with cold water, salt and bring to a boil. Cook for 30 minutes. Then drain, rinse under cold water and peel them.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; Mash the potatoes with a fork or pass them through a food mill. Put the &#60;em&#62;pur&#233;e&#60;/em&#62; in a bowl, add milk and mix. Then combine 50g butter, little by little. Adjust the seasoning. Butter a baking dish, shape &#60;em&#62;pur&#233;e&#60;/em&#62; &#60;em&#62;quenelles&#60;/em&#62; and place them in it. Shape the &#60;em&#62;quenelles&#60;/em&#62; with 2 tablespoons. Then sprinkle with breadcrumbs. Set aside.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3. &#60;/strong&#62;Preheat oven to th. 6/7 - 200 &#176; C. Peel and slice the onions. Rinse, dry and chop dill. Combine dill with cream, add salt and pepper.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4. &#60;/strong&#62;Place the &#60;a title=&#34;Try our salmon fillet and potato scales recipe&#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/fish/try-our-salmon&#8230;-scales-recipe-1081.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;salmon &#60;/a&#62;darnes in a baking dish, drizzle with oil and&#60;em&#62; champagne&#60;/em&#62;. Add the onions and bake for 20 minutes.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;5.&#60;/strong&#62; Remove salmon from oven and replace it with &#60;em&#62;pur&#233;e quenelles&#60;/em&#62;. Increase the oven temperature to th. 7-210&#176;C and heat a few minutes.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;6.&#60;/strong&#62; Arrange the salmon darnes on plates, top with 1 tablespoon of onion and dill cream. Add fresh ground pepper, then place &#60;em&#62;pur&#233;e quenelles&#60;/em&#62;. Serve immediately.&#60;/p&#62;  &#60;p&#62;&#60;em&#62;Photo credit : Sucr&#233; Sal&#233;&#60;/em&#62;&#60;/p&#62;  &#60;iframe src=&#34;https://www.facebook.com/plugins/likebox.php?href=https%3A%2F%2Fwww.facebook.com%2Fviepratiquegourmand&#38;width=650&#38;height=290&#38;colorscheme=light&#38;show_faces=true&#38;header=true&#38;stream=false&#38;show_border=true&#38;appId=&#34; scrolling=&#34;no&#34; frameborder=&#34;0&#34; style=&#34;border:none; overflow:hidden; width:650px; height:290px;&#34;...&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/fish/roasted-salmon-champagne-3331.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/fish/roasted-salmon-champagne-3331.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/fish/roasted-salmon-champagne-3331.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Honey glazed chicken, tomatoes and almonds]]></title>
		<link>https://www.gourmandasia.com/recipe-by-product/poultry/honey-glazed-chicken-tomatoes-almonds-9840.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
		<comments>https://www.gourmandasia.com/recipe-by-product/poultry/honey-glazed-chicken-tomatoes-almonds-9840.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown#respond</comments>
		<pubDate>Tue, 04 Aug 2015 08:48:48 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Main dishes]]></category>
		<category><![CDATA[Poultry]]></category>
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		<description><![CDATA[A quick and easy recipe to achieve this delicious honey chicken with tomatoes and almonds. You'll love it!]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1.&#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/cuisine/european/french/chicken-cassoulet-14361.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62; chicken &#60;/a&#62;breasts&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;into pieces.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Wash, dry&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and cut&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the tomatoes into quarters&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Peel and slice&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the onions.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Rinse&#60;/span&#62; the &#60;span class=&#34;hps&#34; &#62;sprigs of chervil&#60;/span&#62;.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Heat the oil&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in a pan&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and put&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/meat/pork-skewers-with-red-onions-10384.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;onions&#60;/a&#62;&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;until golden&#60;/span&#62;, &#60;span class=&#34;hps&#34; &#62;then add the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;chicken pieces and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;let brown&#60;/span&#62;.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Pour in&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the honey&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and mix well&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;to coat&#60;/span&#62; the &#60;span class=&#34;hps&#34; &#62;meat.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Add the tomatoes&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/sweets/raspberry-tart-almonds-8482.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;&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and pour the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;vegetable broth.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Add salt and pepper&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and cook&#60;/span&#62; for &#60;span class=&#34;hps&#34; &#62;20 minutes&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;over low heat.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Divide&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the chicken&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;on plates&#60;/span&#62;, &#60;span class=&#34;hps&#34; &#62;garnish with&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;chervil&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and serve immediately.&#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/recipe-by-product/poultry/honey-glazed-chicken-tomatoes-almonds-9840.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/poultry/honey-glazed-chicken-tomatoes-almonds-9840.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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