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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>
		<guid isPermaLink="true">https://www.gourmandasia.com/recipe-by-product/meat/duck-leg-pinot-noir-268.html</guid>
		<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[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>
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		<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>
		<guid isPermaLink="true">https://www.gourmandasia.com/recipe-by-dish-type/main-dishes/capon-chestnuts-2032.html</guid>
		<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[Ham and zucchini salad]]></title>
		<link>https://www.gourmandasia.com/recipe-by-product/meat/ham-zucchini-salad-5031.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Tue, 25 Aug 2015 01:00:46 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Meat]]></category>
		<category><![CDATA[Menu de site]]></category>
		<category><![CDATA[Salads]]></category>
		<guid isPermaLink="true">https://www.gourmandasia.com/recipe-by-product/meat/ham-zucchini-salad-5031.html</guid>
		<description><![CDATA[For a light and quick lunch, make this easy ham and zucchini salad.]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Wash and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;cut &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;&#60;a title=&#34;Curry and shrimp risotto, give an Asian twist to this Italian classic&#34; href=&#34;https://www.gourmandasia.com/cuisine/asian/curry-shrimp-r&#8230;talian-classic-4535.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;celery &#60;/a&#62;stalks,&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;keeping&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the leaves.&#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 zucchini&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;into slices.&#60;/span&#62;&#160;&#60;span class=&#34;hps&#34; &#62;Steam&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;celery&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and zucchini&#60;/span&#62; for &#60;span class=&#34;hps&#34; &#62;15 minutes&#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Roll&#160;&#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;slices of&#60;a title=&#34;Ham and b&#233;chamel cr&#234;pes&#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/meat/ham-bechamel-crepes-4899.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62; ham &#60;/a&#62;and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;cut into&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;sections.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Wash, dry&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and chop&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the chives.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Whisk &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;the olive oil&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;with the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;lemon juice.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Salt and pepper.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4.&#60;/strong&#62; Pour &#60;span class=&#34;hps&#34; &#62;the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;cooled vegetables&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in a bowl,&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;drizzle with&#60;/span&#62; &#60;em&#62;&#60;span class=&#34;hps&#34; &#62;vinaigrette&#60;/span&#62;&#60;/em&#62; &#60;span class=&#34;hps&#34; &#62;and mix gently.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Add ham&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;rolls.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Sprinkle with&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;chives&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and fresh ground pepper&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Serve chilled&#60;/span&#62;. &#60;em&#62;&#160;&#60;/em&#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/meat/ham-zucchini-salad-5031.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/meat/ham-zucchini-salad-5031.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Ham and cheese pizza]]></title>
		<link>https://www.gourmandasia.com/recipe-by-product/meat/ham-and-cheese-pizza-1268.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Sat, 01 Aug 2015 10:37:51 +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 a fun night with friends, think of classics like ham cheese pizza. Discover an easy and quick recipe.]]></description>												
								<content:encoded><![CDATA[ &#60;p&#62;&#60;strong&#62;1. &#60;/strong&#62;&#60;span class=&#34;hps&#34; &#62;Peel and slice&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-dish-type/main-dishes/mushroom-noodles-9434.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;.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Cut the ham&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;into strips.&#60;/span&#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;8-240&#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;&#176;C.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Cover a baking sheet &#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;with parchment&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;paper&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Roll out&#60;/span&#62; the &#60;span class=&#34;hps&#34; &#62;pizza dough&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and &#60;/span&#62;on it.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2. &#60;/strong&#62;&#60;span class=&#34;hps&#34; &#62;Spread&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;100 g of&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;&#60;a href=&#34;https://www.gourmandasia.com/tips-and-coaching/handy-tricks/homemade-tomato-sauce-2908.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;tomato sauce&#60;/a&#62; over&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the dough.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Add&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;half of&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the mushrooms and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/meat/ham-and-macaroni-gratin-6110.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;ham&#60;/a&#62;&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Arrange&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;six&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;olives.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Sprinkle with&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;cheese&#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 sprinkle&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;with a&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;tablespoon of&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;herbs.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Bake for&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;6-8&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;minutes.&#60;/span&#62;&#60;br /&#62; &#60;/p&#62; &#60;p&#62;&#60;strong&#62;3. &#60;/strong&#62;&#60;span class=&#34;hps&#34; &#62;Meanwhile&#60;/span&#62;, prepare &#60;span class=&#34;hps&#34; &#62;the second&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;pizza.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Bake&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;it for&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;6-8&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;minutes.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Serve...&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/meat/ham-and-cheese-pizza-1268.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/meat/ham-and-cheese-pizza-1268.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/meat/ham-and-cheese-pizza-1268.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Croque-madame crêpes]]></title>
		<link>https://www.gourmandasia.com/recipe-by-product/meat/croque-madame-crepes-83.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Tue, 28 Jul 2015 03:13:33 +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[Here is a recipe to prepare a savoury cake crêpes, called croque-madame. ]]></description>												
								<content:encoded><![CDATA[ &#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Preheat oven to&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;180&#176;C&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;(th&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;6).&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Finely grate&#60;/span&#62; &#60;em&#62;comt&#233;&#60;/em&#62; cheese&#60;span class=&#34;hps&#34; &#62;.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Melt &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;butter over low heat&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in a small saucepan&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Lightly &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;brush&#60;/span&#62; with butter &#60;span class=&#34;hps&#34; &#62;the edges of a&#60;/span&#62; &#60;span class=&#34;sel&#34; &#62;mold with removable&#60;/span&#62; bottom (choose a round one, same size as cr&#234;pes). At &#60;span class=&#34;hps&#34; &#62;the bottom&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;line a disc of parchment&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;paper&#60;/span&#62;.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; Place &#60;span class=&#34;hps&#34; &#62;a &#60;em&#62;&#60;a title=&#34;Learn how to make French cr&#234;pes&#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/dairy/learn-make-french-crepes-4904.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;cr&#234;pe&#60;/a&#62;&#60;/em&#62;&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in the mold&#60;/span&#62;, spread butter &#60;span class=&#34;hps&#34; &#62;with a brush&#60;/span&#62;, layer &#60;span class=&#34;hps&#34; &#62;a slice of &#60;a title=&#34;Ham and b&#233;chamel cr&#234;pes&#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/meat/ham-bechamel-crepes-4899.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;ham &#60;/a&#62;&#60;/span&#62;&#60;span class=&#34;hps atn&#34; &#62;(&#60;/span&#62;re-cut &#60;span class=&#34;hps&#34; &#62;if necessary&#60;/span&#62;), sprinkle with &#60;span class=&#34;hps&#34; &#62;grated cheese, pepper&#60;/span&#62;.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Repeat&#60;/span&#62; the process &#60;span class=&#34;hps&#34; &#62;with the remaining ingredients. Finish with a &#60;em&#62;cr&#234;pe&#60;/em&#62; on the top&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Spread butter and &#60;/span&#62;cover mold &#60;span class=&#34;hps&#34; &#62;with foil. B&#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;ake for&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;20 minutes.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4.&#60;/strong&#62; Meanwhile, &#60;span class=&#34;hps&#34; &#62;lightly&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;butter&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;a nonstick pan&#60;/span&#62;. Gently b&#60;span class=&#34;hps&#34; &#62;reak &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;quail eggs&#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Salt and&#60;/span&#62;...&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/meat/croque-madame-crepes-83.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/meat/croque-madame-crepes-83.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/meat/croque-madame-crepes-83.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Penne pasta salad, tomatoes, chorizo and fresh scallions]]></title>
		<link>https://www.gourmandasia.com/cuisine/european/italian/penne-pasta-salad-tomatoes-chorizo-fresh-scallions-1207.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Sun, 26 Jul 2015 01:00:31 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Italian]]></category>
		<category><![CDATA[Meat]]></category>
		<category><![CDATA[Menu de site]]></category>
		<category><![CDATA[Salads]]></category>
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		<description><![CDATA[Here is a penne pasta salad recipe with tomatoes, chorizo and fresh scallions.]]></description>												
								<content:encoded><![CDATA[ &#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Cook the&#60;a title=&#34;Classic recipe: tagliatelle alla carbonara &#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/meat/classic-recipe&#8230;alla-carbonara-4163.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62; pasta&#60;/a&#62;&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;for the time indicated&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;on the package.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Wash tomatoes&#60;/span&#62;, dry &#60;span class=&#34;hps&#34; &#62;and cut them&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in half.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Wash the fresh&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;scallions and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;slice them&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Wash and drain&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the arugula.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Cut&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the&#60;a title=&#34;Find out about our potato and chorizo tortilla recipe&#34; href=&#34;https://www.gourmandasia.com/cuisine/european/spanish/find-potato-ch&#8230;ortilla-recipe-377.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62; chorizo&#60;/a&#62;&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;into small pieces&#60;/span&#62;.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4.&#60;/strong&#62; Use a colander to drain pasta and refresh them with cold water.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;5.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Mix&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in a bowl&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the pasta&#60;/span&#62; with &#60;span class=&#34;hps&#34; &#62;prepared vegetables&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and chorizo&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Sprinkle &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;arugula&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Drizzle with&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;olive oil&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and balsamic&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;vinegar.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;6.&#60;/strong&#62; Divide evenly the pasta in 6 small plates or bowls, with some tomatoes, chorizo, scallions and capers. Garnish with &#60;a title=&#34;For a delicious meal, make a tomato and tuna pizza &#34; href=&#34;https://www.gourmandasia.com/recipes/cuisine/european/italian/delicious-meal&#8230;ato-tuna-pizza-2905.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;arugula&#60;/a&#62;. &#60;span class=&#34;hps&#34; &#62;Drizzle with&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;olive oil&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and balsamic&#60;/span&#62; &#60;span...&#60;a href=&#34;https://www.gourmandasia.com/cuisine/european/italian/penne-pasta-salad-tomatoes-chorizo-fresh-scallions-1207.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/cuisine/european/italian/penne-pasta-salad-tomatoes-chorizo-fresh-scallions-1207.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/cuisine/european/italian/penne-pasta-salad-tomatoes-chorizo-fresh-scallions-1207.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Roast duck with citrus sauce]]></title>
		<link>https://www.gourmandasia.com/recipe-by-product/meat/roast-duck-citrus-sauce-3325.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Tue, 21 Jul 2015 06:36:25 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Main dishes]]></category>
		<category><![CDATA[Meat]]></category>
		<category><![CDATA[Menu de site]]></category>
		<guid isPermaLink="true">https://www.gourmandasia.com/recipe-by-product/meat/roast-duck-citrus-sauce-3325.html</guid>
		<description><![CDATA[Duck is a meat that goes well with sweet and sour taste. Here, we are complementing it with citrus for a gourmet terroir recipe.
]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62;&#160;&#60;span class=&#34;hps&#34; &#62;Preheat oven to&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;th&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;6-180&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;&#176;C.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Peel and slice&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the onion.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Heat&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;oil in a large&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;pot, add the sliced onion and sear 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; duck &#60;/a&#62;&#60;/span&#62;until the skin is golden brown, flip and sear the other sides. Salt and pepper. Put aside the cooking juice.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; Remove the duck from the pot and place it in a large oven baking dish. Place the bouquet garni (&#60;span class=&#34;st&#34; &#62;a bundle of aromatic herbs&#60;/span&#62;) and peppercorn inside the poultry and roast for 1 hour and 15 minutes.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; At the end of the cooking, cover the duck with an aluminum foil and let to rest.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4.&#60;/strong&#62; Wash and cut the lemon and orange into wedges. Warm up the duck cooking juice and add the citrus wedges. Cook until golden.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;5.&#60;/strong&#62; Carve the duck and serve it with the citrus wedges. Strain the cooking juice and add salt and pepper to taste if necessary. Place the dressing in a sauce boat. Using a star cutting-mold, make some polenta stars for decoration.&#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/roast-duck-citrus-sauce-3325.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/meat/roast-duck-citrus-sauce-3325.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Beef and vegetable stir-fry]]></title>
		<link>https://www.gourmandasia.com/recipe-by-product/meat/beef-vegetable-stir-fry-4687.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Mon, 20 Jul 2015 01:01:20 +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 a flavorful and light dish, we suggest you this beef stir-fry with vegetables.]]></description>												
								<content:encoded><![CDATA[ &#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Peel the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;&#60;a title=&#34;For starter, make a Thai noodle salad, with red cabbage, bean sprouts and grated carrots&#34; href=&#34;https://www.gourmandasia.com/cuisine/asian/for-starter-ma&#8230;grated-carrots-4627.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; and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;slice them&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;lengthwise.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Split&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the leeks&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in half and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;rinse thoroughly&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;discarding&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the leaves.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Keep&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;only the most&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;tender part&#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Cut them&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;into strips.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Peel the onions&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and cut them&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;into slices.&#60;/span&#62; Slice &#60;a title=&#34;Feast yourself with a double beef burger&#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/meat/feast-double-beef-burger-4059.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;beef&#60;/span&#62; &#60;/a&#62;&#60;span class=&#34;hps&#34; &#62;into strips.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Heat oil&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in a&#60;a title=&#34;Stir-fried vegetables with an Asian twist&#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/vegetables/stir-fried-veg&#8230;es-asian-twist-1403.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62; wok &#60;/a&#62;and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;cook &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;beef&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;strips for 1&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;minute, stirring&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;well. R&#60;/span&#62;emove &#60;span class=&#34;hps&#34; &#62;the meat&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and set aside.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Add&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the vegetables in the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;wok&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;with broth&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and cook&#60;/span&#62; for &#60;span class=&#34;hps&#34; &#62;15 minutes.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Then add...&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/meat/beef-vegetable-stir-fry-4687.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/meat/beef-vegetable-stir-fry-4687.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/meat/beef-vegetable-stir-fry-4687.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Italian burger]]></title>
		<link>https://www.gourmandasia.com/recipe-by-product/meat/italian-burger-10322.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Fri, 17 Jul 2015 07:12:24 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Main dishes]]></category>
		<category><![CDATA[Meat]]></category>
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		<description><![CDATA[If you love burgers, prepare this recipe to make a burger with Italian flavours. A dish made with beef, cheese and potatoes.]]></description>												
								<content:encoded><![CDATA[ &#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Wash&#60;/span&#62;, &#60;span class=&#34;hps&#34; &#62;seed and cut&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the tomatoes&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;into slices.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Drain the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/meat/beef-meatball-gratin-with-mozzarella-1560.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;mozzarella balls&#60;/a&#62;&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Cut into&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;even slices&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Drizzle &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;with olive&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;oil.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Salt and pepper.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Cook the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;patties&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in a&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;very hot&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;oiled&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;pan&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;to the desired doneness&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Season&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Place&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;a slice of&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;mozzarella&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;on each&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;patty &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;and cook&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;for 1&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;minute&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;to&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;melt cheese&#60;/span&#62;.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Wash and drain&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the lettuce leaves&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Cut into&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;thin strips&#60;/span&#62;.&#60;br /&#62; &#60;/p&#62; &#60;p&#62;&#60;strong&#62;4.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62; Cut &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;the bun&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in half.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Toast. &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;Arrange the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;tomatoes&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;on the base,&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;then add the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;lettuce and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;patty &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;topped with&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;mozzarella&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Add &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;&#60;a...&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/meat/italian-burger-10322.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/meat/italian-burger-10322.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/meat/italian-burger-10322.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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