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	<title>Greedy Gourmet &#187; e) More than 3 hrs</title>
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		<title>Chicken in Pine Nut &amp; Saffron Stew</title>
		<link>http://www.greedygourmet.com/recipes-by-course/main-course/chicken-in-pine-nut-saffron-stew/</link>
		<comments>http://www.greedygourmet.com/recipes-by-course/main-course/chicken-in-pine-nut-saffron-stew/#comments</comments>
		<pubDate>Mon, 05 Jul 2010 23:00:17 +0000</pubDate>
		<dc:creator>Michelle</dc:creator>
				<category><![CDATA[e) More than 3 hrs]]></category>
		<category><![CDATA[Lactose Free]]></category>
		<category><![CDATA[Main Course]]></category>
		<category><![CDATA[Spanish]]></category>
		<category><![CDATA[Stews]]></category>
		<category><![CDATA[bay]]></category>
		<category><![CDATA[bread]]></category>
		<category><![CDATA[chicken]]></category>
		<category><![CDATA[chicken stock]]></category>
		<category><![CDATA[cinnamon]]></category>
		<category><![CDATA[eggs]]></category>
		<category><![CDATA[garlic]]></category>
		<category><![CDATA[lemons]]></category>
		<category><![CDATA[olive oil]]></category>
		<category><![CDATA[onions]]></category>
		<category><![CDATA[parsley]]></category>
		<category><![CDATA[pine nuts]]></category>
		<category><![CDATA[safrron]]></category>
		<category><![CDATA[thyme]]></category>
		<category><![CDATA[white wine]]></category>

		<guid isPermaLink="false">http://www.greedygourmet.com/?p=2138</guid>
		<description><![CDATA[Let’s learn about a new technique about how to thicken and flavour a sauce. If you are like me, you probably thicken your sauces using flour or corn starch but I have recently discovered a new technique. The Spanish use “picada”, a paste that is added to the sauce at the last minute. More accurately, [...]]]></description>
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		<slash:comments>6</slash:comments>
		</item>
		<item>
		<title>Grilled Chili &amp; Soy Marinated Prawns</title>
		<link>http://www.greedygourmet.com/recipes-by-course/main-course/grilled-chili-soy-marinated-prawns/</link>
		<comments>http://www.greedygourmet.com/recipes-by-course/main-course/grilled-chili-soy-marinated-prawns/#comments</comments>
		<pubDate>Mon, 31 May 2010 21:22:33 +0000</pubDate>
		<dc:creator>Michelle</dc:creator>
				<category><![CDATA[b) 30 - 60 mins]]></category>
		<category><![CDATA[e) More than 3 hrs]]></category>
		<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Lactose Free]]></category>
		<category><![CDATA[Main Course]]></category>
		<category><![CDATA[Marinades & Rubs]]></category>
		<category><![CDATA[Wheat Free]]></category>
		<category><![CDATA[brown sugar]]></category>
		<category><![CDATA[dark soy sauce]]></category>
		<category><![CDATA[garlic]]></category>
		<category><![CDATA[lime]]></category>
		<category><![CDATA[prawns]]></category>
		<category><![CDATA[sesame oil]]></category>
		<category><![CDATA[shrimp]]></category>

		<guid isPermaLink="false">http://www.greedygourmet.com/?p=2215</guid>
		<description><![CDATA[Prepare to get down and dirty with your food. A few weeks ago I certainly did when I had the whole weekend to myself when the boys visited family up north. It was the first opportunity since Christmas that I got the house to myself to enjoy a bit of peace and quiet, and to [...]]]></description>
		<wfw:commentRss>http://www.greedygourmet.com/recipes-by-course/main-course/grilled-chili-soy-marinated-prawns/feed/</wfw:commentRss>
		<slash:comments>6</slash:comments>
		</item>
		<item>
		<title>Slow Roast Chicken Stuffed with Rice, Pecans, Pine Nuts &amp; Raisins</title>
		<link>http://www.greedygourmet.com/recipes-by-course/main-course/slow-roast-chicken-stuffed-with-rice-pecans-pine-nuts-raisins/</link>
		<comments>http://www.greedygourmet.com/recipes-by-course/main-course/slow-roast-chicken-stuffed-with-rice-pecans-pine-nuts-raisins/#comments</comments>
		<pubDate>Tue, 27 Apr 2010 21:49:53 +0000</pubDate>
		<dc:creator>Michelle</dc:creator>
				<category><![CDATA[e) More than 3 hrs]]></category>
		<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Main Course]]></category>
		<category><![CDATA[Roasts]]></category>
		<category><![CDATA[Wheat Free]]></category>
		<category><![CDATA[allspice]]></category>
		<category><![CDATA[butter]]></category>
		<category><![CDATA[chicken]]></category>
		<category><![CDATA[chicken stock]]></category>
		<category><![CDATA[onion]]></category>
		<category><![CDATA[pecans]]></category>
		<category><![CDATA[pine nuts]]></category>
		<category><![CDATA[rice]]></category>
		<category><![CDATA[sultanas]]></category>

		<guid isPermaLink="false">http://www.greedygourmet.com/?p=2053</guid>
		<description><![CDATA[If you are bored to tears with sage and onion stuffing, here is a fun alternative. Not only is the nuttiness and sweetness of the stuffing irresistible but all the gluten intolerants in your life will love you! I have always found the bread crumb-based stuffings very stodgy anyway. Oh, and if you have any [...]]]></description>
		<wfw:commentRss>http://www.greedygourmet.com/recipes-by-course/main-course/slow-roast-chicken-stuffed-with-rice-pecans-pine-nuts-raisins/feed/</wfw:commentRss>
		<slash:comments>8</slash:comments>
		</item>
		<item>
		<title>White Chocolate Panna Cotta</title>
		<link>http://www.greedygourmet.com/recipes-by-course/desserts/white-chocolate-panna-cotta/</link>
		<comments>http://www.greedygourmet.com/recipes-by-course/desserts/white-chocolate-panna-cotta/#comments</comments>
		<pubDate>Mon, 05 Apr 2010 15:57:38 +0000</pubDate>
		<dc:creator>Michelle</dc:creator>
				<category><![CDATA[Desserts]]></category>
		<category><![CDATA[e) More than 3 hrs]]></category>
		<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Italian]]></category>
		<category><![CDATA[Wheat Free]]></category>
		<category><![CDATA[caster sugar]]></category>
		<category><![CDATA[double cream]]></category>
		<category><![CDATA[gelatine]]></category>
		<category><![CDATA[heavy cream]]></category>
		<category><![CDATA[milk]]></category>
		<category><![CDATA[white chocolate]]></category>

		<guid isPermaLink="false">http://www.greedygourmet.com/?p=1933</guid>
		<description><![CDATA[I am always a bit stumped when Easter comes around. What exactly do you cook when the time comes? By now I think eggs are such a cliché. Spring lamb perhaps? Since there are always tonnes of chocolate eggs and bunnies in the shops, I thought chocolate would make a good theme and decided to [...]]]></description>
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		<slash:comments>11</slash:comments>
		</item>
		<item>
		<title>Traditional Irish Lamb Stew</title>
		<link>http://www.greedygourmet.com/recipes-by-course/main-course/traditional-irish-lamb-stew/</link>
		<comments>http://www.greedygourmet.com/recipes-by-course/main-course/traditional-irish-lamb-stew/#comments</comments>
		<pubDate>Tue, 16 Mar 2010 22:46:22 +0000</pubDate>
		<dc:creator>Michelle</dc:creator>
				<category><![CDATA[e) More than 3 hrs]]></category>
		<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Irish]]></category>
		<category><![CDATA[Lactose Free]]></category>
		<category><![CDATA[Main Course]]></category>
		<category><![CDATA[Stews]]></category>
		<category><![CDATA[Wheat Free]]></category>
		<category><![CDATA[bay]]></category>
		<category><![CDATA[carrots]]></category>
		<category><![CDATA[corn flour]]></category>
		<category><![CDATA[lamb shoulder]]></category>
		<category><![CDATA[lamb stock]]></category>
		<category><![CDATA[parsley]]></category>
		<category><![CDATA[potatoes]]></category>
		<category><![CDATA[shallots]]></category>
		<category><![CDATA[thyme]]></category>
		<category><![CDATA[vegetable oil]]></category>
		<category><![CDATA[Worcestershire sauce]]></category>

		<guid isPermaLink="false">http://www.greedygourmet.com/?p=1849</guid>
		<description><![CDATA[With St. Patrick’s Day just around the corner, it seemed apt to post a traditional Irish recipe. If you noticed with other stew recipes here on Greedy Gourmet, I rarely have any vegetables, with the exception of onions, added to them. The reason? The vegetables turn to mush if you cook them for too long. [...]]]></description>
		<wfw:commentRss>http://www.greedygourmet.com/recipes-by-course/main-course/traditional-irish-lamb-stew/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>7 Hour Slow-Roast Shoulder of Lamb</title>
		<link>http://www.greedygourmet.com/recipes-by-course/main-course/7-hour-slow-roast-shoulder-of-lamb/</link>
		<comments>http://www.greedygourmet.com/recipes-by-course/main-course/7-hour-slow-roast-shoulder-of-lamb/#comments</comments>
		<pubDate>Wed, 03 Mar 2010 19:52:34 +0000</pubDate>
		<dc:creator>Michelle</dc:creator>
				<category><![CDATA[e) More than 3 hrs]]></category>
		<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Lactose Free]]></category>
		<category><![CDATA[Main Course]]></category>
		<category><![CDATA[Roasts]]></category>
		<category><![CDATA[Wheat Free]]></category>
		<category><![CDATA[balsamic vinegar]]></category>
		<category><![CDATA[garlic]]></category>
		<category><![CDATA[lamb]]></category>
		<category><![CDATA[olive oil]]></category>
		<category><![CDATA[onions]]></category>
		<category><![CDATA[thyme]]></category>

		<guid isPermaLink="false">http://www.greedygourmet.com/?p=1803</guid>
		<description><![CDATA[Can you remember the last memorable meal you had? I mean, so memorable, but you will remember it for the rest of your life and you will forever have fond memories of it… It doesn’t happen very often to me but sometimes a particular dish leaves such a deep impression with me that I can’t [...]]]></description>
		<wfw:commentRss>http://www.greedygourmet.com/recipes-by-course/main-course/7-hour-slow-roast-shoulder-of-lamb/feed/</wfw:commentRss>
		<slash:comments>15</slash:comments>
		</item>
		<item>
		<title>Lamb Shanks Braised in Red Wine</title>
		<link>http://www.greedygourmet.com/recipes-by-course/main-course/lamb-shanks-braised-in-red-wine/</link>
		<comments>http://www.greedygourmet.com/recipes-by-course/main-course/lamb-shanks-braised-in-red-wine/#comments</comments>
		<pubDate>Wed, 24 Feb 2010 19:38:44 +0000</pubDate>
		<dc:creator>Michelle</dc:creator>
				<category><![CDATA[e) More than 3 hrs]]></category>
		<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Lactose Free]]></category>
		<category><![CDATA[Main Course]]></category>
		<category><![CDATA[Stews]]></category>
		<category><![CDATA[Wheat Free]]></category>
		<category><![CDATA[bay]]></category>
		<category><![CDATA[beef stock]]></category>
		<category><![CDATA[brown sugar]]></category>
		<category><![CDATA[garlic]]></category>
		<category><![CDATA[lamb shanks]]></category>
		<category><![CDATA[lamb stock]]></category>
		<category><![CDATA[onions]]></category>
		<category><![CDATA[red wine]]></category>
		<category><![CDATA[thyme corn flour]]></category>
		<category><![CDATA[tomato purée]]></category>
		<category><![CDATA[vegetable oil]]></category>

		<guid isPermaLink="false">http://www.greedygourmet.com/?p=1780</guid>
		<description><![CDATA[For me shank is the best cut of the lamb. When cooked correctly it is meaty, fall-off-the-bone tender who can possibly resist? On numerous occasions I have seen braised lamb shanks being sold as ready-made meals and all I can do is shake my head in disbelief. The shanks themselves are small, served with soggy [...]]]></description>
		<wfw:commentRss>http://www.greedygourmet.com/recipes-by-course/main-course/lamb-shanks-braised-in-red-wine/feed/</wfw:commentRss>
		<slash:comments>6</slash:comments>
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