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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[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>
		<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[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>
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		<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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		<title><![CDATA[Oatmeal-crusted chicken supremes]]></title>
		<link>https://www.gourmandasia.com/recipe-by-product/poultry/oatmeal-crusted-chicken-supremes-3447.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Sat, 18 Jul 2015 07:05:50 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Main dishes]]></category>
		<category><![CDATA[Poultry]]></category>
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		<description><![CDATA[Quick to prepare and very tasty, try this recipe of oatmeal-crusted chicken supremes. ]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Make a cut&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;into &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;chicken breasts&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Fill with &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;&#60;a href=&#34;https://www.gourmandasia.com/diaporama-accueil/pesto-linguini-10524.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;pesto&#60;/a&#62;&#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;Pour&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the flour into&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;a shallow plate, &#60;/span&#62;lightly &#60;span class=&#34;hps&#34; &#62;beat the eggs&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;with a fork&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and place&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in third&#60;/span&#62; dish the &#60;span class=&#34;hps&#34; &#62;&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/sweets/chocolate-chip-oatmeal-cookies-2146.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;oatmeal&#60;/a&#62;&#60;/span&#62;.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Salt and pepper the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/poultry/chicken-cutlet-ham-1556.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;on&#60;/span&#62; both&#60;span class=&#34;hps&#34; &#62; sides,&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;roll them&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in flour and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;dip them&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in beaten egg&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Cover them&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;completely&#60;/span&#62; with &#60;span class=&#34;hps&#34; &#62;oatmeal&#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;Put &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;butter in a&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;large skillet&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and cook&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;over low heat&#60;/span&#62; for &#60;span class=&#34;hps&#34; &#62;15 minutes&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;turning&#60;/span&#62; the chicken &#60;span class=&#34;hps&#34; &#62;occasionally&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Serve hot&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;with a salad.&#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/oatmeal-crusted-chicken-supremes-3447.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/poultry/oatmeal-crusted-chicken-supremes-3447.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Poached guinea fowl with morels]]></title>
		<link>https://www.gourmandasia.com/recipe-by-product/poultry/poached-guinea-fowl-with-morels-9501.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Thu, 16 Jul 2015 07:07:02 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Main dishes]]></category>
		<category><![CDATA[Poultry]]></category>
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		<description><![CDATA[For a gourmet meal or for special occasions, we recommend you to prepare a guinea fowl with morels. ]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1.&#160;&#60;/strong&#62;The day before, heat 2 liters of water in a saucepan. Put the dried mushrooms in a bowl and pour the hot water over. Let soak overnight.&#160; The next day, place the &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/poultry/cuisinez-pintade-fermiere-la-biere-blonde-931.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;guinea fowl&#60;/a&#62; in a large pot. Cover with cold water. Boil for 2 minutes. Drain the meat. Rinse under cold water then drain again. Drain the mushrooms. Peel and slice the carrots. Wash and slice the leek. W&#60;span title=&#34;Effilez et lavez la branche de c&#233;leri.&#38;lt;/p&#38;gt;&#38;lt;br /&#38;gt;&#38;lt;br /&#38;gt; &#38;lt;p&#38;gt;&#34;&#62;ash the celery stalk.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#160;&#60;/strong&#62;Rub the chicken with half a lemon. Brown in pan with butter. Sprinkle with flour. Pour the poultry stock. Add the sliced &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-dish-type/desserts/carrot-cake-87.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;, leek, celery, onions and &#60;em&#62;bouquet garni&#60;/em&#62;. Salt and pepper. Bring to a boil and skim. Cook for 1 hour. Remove the guinea fowl and carrots from the pot. Keep warm. Carve the meat. Strain the cooking broth. &#60;span title=&#34;Versez-le dans la cocotte et laissez r&#233;duire.&#38;lt;/p&#38;gt;&#38;lt;br /&#38;gt;&#38;lt;br /&#38;gt; &#38;lt;p&#38;gt;&#34;&#62;Pour it back into the pot and let reduce.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3. &#60;/strong&#62;Add the yellow wine, cream, &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/poultry/turkey-stuffed-morels-chestnuts-3243.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;morels&#60;/a&#62; and poultry pieces. Continue cooking for 20 minutes. Divide the mixture into the dishes and season with pepper.&#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/poached-guinea-fowl-with-morels-9501.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/poultry/poached-guinea-fowl-with-morels-9501.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Chicken and apple aumônière]]></title>
		<link>https://www.gourmandasia.com/recipe-by-product/poultry/chicken-apple-aumoniere-2783.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Wed, 15 Jul 2015 09:12:28 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Main dishes]]></category>
		<category><![CDATA[Poultry]]></category>
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		<description><![CDATA[Discover our gourmet recipe to prepare chicken and apple aumônière. A real treat.]]></description>												
								<content:encoded><![CDATA[ &#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62;  &#60;span class=&#34;hps&#34; &#62;Wash and dry&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/fruits/apple-tart-crumble-9659.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;apples&#60;/a&#62;.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Remove the seeds&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;cut into&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;cubes.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Melt the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;salted butter&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in a&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;frying pan and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;cook&#60;/span&#62; the &#60;span class=&#34;hps&#34; &#62;apple&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;cubes&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;over low heat,&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;turning regularly&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;until they&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;are tender.&#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; Cut&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the chicken breasts&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;into small cubes.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Heat oil&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in a pan 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;chicken cubes&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Salt and pepper.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Mix the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;apples&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and chicken&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in a bowl.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Wash&#60;/span&#62;, &#60;span class=&#34;hps&#34; &#62;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;the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;chervil.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Add it&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;to the bowl.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Adjust the seasoning&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and mix.&#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;6-180&#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;&#176;C.&#60;/span&#62;&#60;/p&#62; &#60;p class=&#34;hps&#34;&#62;&#60;strong&#62;4.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Melt the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;unsalted butter&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Brush&#60;/span&#62; &#60;span class=&#34;hps&#34;...&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/poultry/chicken-apple-aumoniere-2783.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/chicken-apple-aumoniere-2783.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/poultry/chicken-apple-aumoniere-2783.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Chicken cutlet with ham]]></title>
		<link>https://www.gourmandasia.com/recipe-by-product/poultry/chicken-cutlet-ham-1556.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Sun, 12 Jul 2015 00:51:49 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Main dishes]]></category>
		<category><![CDATA[Poultry]]></category>
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		<description><![CDATA[Gourmand Asia suggests this easy recipe for chicken cutlet au gratin with ham. A delicious dish for the whole family.
]]></description>												
								<content:encoded><![CDATA[ &#60;p&#62;&#60;strong&#62;1. &#60;/strong&#62;&#60;span class=&#34;hps&#34; &#62;Wash and dry&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/starch/gnocchi-sage-butter-9759.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;sage leaves&#60;/a&#62;&#60;/span&#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 brown&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the chicken&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;on both sides.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;When they are&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;nicely browned&#60;/span&#62;, reduce the heat &#60;span class=&#34;hps&#34; &#62;and cook&#60;/span&#62; for &#60;span class=&#34;hps&#34; &#62;10 minutes, turning&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;regularly.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Salt and pepper.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Remove from heat&#60;/span&#62;.&#60;/p&#62; &#60;p style=&#34;text-align: left&#34;&#62;&#60;strong&#62;2. &#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;6-180&#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;&#176;C.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Cut each&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;ball of &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-dish-type/appetizers/risotto-croquettes-mozzarella-9106.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;mozzarella&#60;/a&#62;&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;into six&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;slices.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Split&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the meat&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in half&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;lengthwise&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;without separating the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;halves.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Fill with &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;two slices of&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;mozzarella and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;a sage leaf&#60;/span&#62;.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3. &#60;/strong&#62;&#60;span class=&#34;hps&#34; &#62;Close&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the cutlets&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;roll them&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in a slice of&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;ham.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4. &#60;/strong&#62;&#60;span class=&#34;hps&#34; &#62;Arrange the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/poultry/caramelised-chicken-9655.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;meat&#60;/a&#62;...&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/poultry/chicken-cutlet-ham-1556.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/chicken-cutlet-ham-1556.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/poultry/chicken-cutlet-ham-1556.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Poultry terrine with tarragon]]></title>
		<link>https://www.gourmandasia.com/recipe-by-product/poultry/poultry-terrine-tarragon-10072.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Fri, 10 Jul 2015 11:52:56 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Appetizers]]></category>
		<category><![CDATA[Poultry]]></category>
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		<description><![CDATA[Here is a recipe to prepare a homemade poultry terrine with tarragon, ideal for a gourmet meal. Let's start cooking!]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1.&#160;&#60;/strong&#62;Put the breasts in a blender until a fine texture. Wash, dry and chop the &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/fish/shrimps-pink-peppercorns-tarragon-4251.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;tarragon&#60;/a&#62;. Peel and finely chop the onions. Heat oil in a saucepan over low heat and sweat the onions without browning for 5 minutes, stirring. Add the tarragon and mix.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#160;&#60;/strong&#62;Mix the mince &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/poultry/chicken-burger-9513.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;meat&#60;/a&#62;, chopped the onion / tarragon, the whole eggs and cognac in a bowl. Salt and pepper. Line the bottom and sides of a terrine with parchment paper, then arrange the slices of smoked bacon next to each other in width, up to the sides.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3. &#60;/strong&#62;Pack the poultry mixture in the terrine, leaving the &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/meat/beef-bacon-burger-9414.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;smoked bacon&#60;/a&#62; slices on the sides. Fold them over and put the lid on.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4. &#60;/strong&#62;Preheat the oven to th. 6-180&#176;C. Place the terrine in a water bath and bake for 1 hour 30 minutes. Remove the terrine from the oven, remove the lid and leave to cool before pouring the madeira jelly. Place for 24 hours in the fridge.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;5. &#60;/strong&#62;Serve the dish with &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-dish-type/salads/mesclun-salad-potatoes-bell-peppers-chicken-7904.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;mesclun lettuce&#60;/a&#62; and gherkins.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;Our cooking tip:&#160;&#60;/strong&#62;&#60;span class=&#34;hps&#34; &#62;If you can, use a &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;grinder &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;rather than &#60;/span&#62;a blender.&#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/poultry-terrine-tarragon-10072.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/poultry/poultry-terrine-tarragon-10072.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Honey chicken stir-fry]]></title>
		<link>https://www.gourmandasia.com/recipe-by-product/poultry/honey-chicken-stir-fry-6879.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
		<comments>https://www.gourmandasia.com/recipe-by-product/poultry/honey-chicken-stir-fry-6879.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown#respond</comments>
		<pubDate>Wed, 08 Jul 2015 01:41:37 +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 delicious Chinese recipe, a stir-fry chicken with honey. ]]></description>												
								<content:encoded><![CDATA[ &#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;In a bowl&#60;/span&#62;, mix &#60;span class=&#34;hps&#34; &#62;the honey with&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/meat/veal-breast-ginger-orange-16635.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;ginger&#60;/a&#62;,&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;garlic,&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;lemon juice,&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;soy sauce and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;cornstarch&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Salt, pepper and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;stir in&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;a pinch&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;of Espelette&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;pepper&#60;/span&#62;.Set aside.&#60;br /&#62; &#60;/p&#62; &#60;p&#62;&#60;strong class=&#34;hps&#34;&#62;2.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Cut the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;chicken breasts&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;into regular&#60;/span&#62; cubes.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Heat oil&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in a wok&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Add &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;the chicken&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;to brown&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;on all sides&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;over high heat&#60;/span&#62;, stirring &#60;span class=&#34;hps&#34; &#62;with a wooden&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;spoon.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Reduce the heat&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and pour the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/poultry/chicken-honey-ginger-lemon-10798.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;honey&#60;/a&#62; mixture&#60;/span&#62;.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Continue&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;cooking for a few&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;minutes, stirring&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;so&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;that all&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/poultry/chicken-burger-9513.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; pieces&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;are well coated&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;with the sauce and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;lightly&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;caramelized.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Serve immediately&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;with&#60;/span&#62; &#60;span class=&#34;hps&#34;...&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/poultry/honey-chicken-stir-fry-6879.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/honey-chicken-stir-fry-6879.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/poultry/honey-chicken-stir-fry-6879.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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