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	<title>Greedy Gourmet &#187; Main Course</title>
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		<title>Tilapia with a Peanut Crust and Chinese Dressing</title>
		<link>http://www.greedygourmet.com/recipes-by-course/main-course/tilapia-with-a-peanut-crust-and-chinese-dressing/</link>
		<comments>http://www.greedygourmet.com/recipes-by-course/main-course/tilapia-with-a-peanut-crust-and-chinese-dressing/#comments</comments>
		<pubDate>Thu, 08 Dec 2011 13:36:33 +0000</pubDate>
		<dc:creator>Michelle</dc:creator>
				<category><![CDATA[10 ProPoints]]></category>
		<category><![CDATA[b) 30 - 60 mins]]></category>
		<category><![CDATA[Main Course]]></category>
		<category><![CDATA[breadcrumbs]]></category>
		<category><![CDATA[butter]]></category>
		<category><![CDATA[dried chili flakes]]></category>
		<category><![CDATA[ginger]]></category>
		<category><![CDATA[onion]]></category>
		<category><![CDATA[oyster sauce]]></category>
		<category><![CDATA[peanut butter]]></category>
		<category><![CDATA[rice wine vinegar]]></category>
		<category><![CDATA[soy sauce]]></category>
		<category><![CDATA[sugar]]></category>
		<category><![CDATA[sweet sherry]]></category>
		<category><![CDATA[tilapia]]></category>
		<category><![CDATA[vegetable oil]]></category>

		<guid isPermaLink="false">http://www.greedygourmet.com/?p=4610</guid>
		<description><![CDATA[In the previous post we simply baked it whole with some butter and herbs but there are plenty of other ways to cook tilapia. How To Cook Tilapia Thanks to the firm texture and mild flavour of tilapia, this fish can be cooked in the following different ways: Pan-fry/Sauté Grill Broil Bake Braise Deep-fry Recipe [...]]]></description>
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		<slash:comments>1</slash:comments>
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		<item>
		<title>Baked Whole Tilapia with Butter &amp; Herbs</title>
		<link>http://www.greedygourmet.com/recipes-by-course/main-course/baked-whole-tilapia-with-butter-herbs/</link>
		<comments>http://www.greedygourmet.com/recipes-by-course/main-course/baked-whole-tilapia-with-butter-herbs/#comments</comments>
		<pubDate>Mon, 28 Nov 2011 21:29:52 +0000</pubDate>
		<dc:creator>Michelle</dc:creator>
				<category><![CDATA[b) 30 - 60 mins]]></category>
		<category><![CDATA[Diabetic]]></category>
		<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Main Course]]></category>
		<category><![CDATA[Wheat Free]]></category>

		<guid isPermaLink="false">http://www.greedygourmet.com/?p=4518</guid>
		<description><![CDATA[Recently fresh tilapia has become available in British supermarkets. The fish is old news to Asia and USA, who have been exporting the frozen goods to UK. Now The Fish Company started farming tilapia in Yorkshire and Lincolnshire and the fish are fed 100% GM free food. There are plenty of good things about tilapia. [...]]]></description>
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		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>Steak &amp; Caramelised Onion Sandwich</title>
		<link>http://www.greedygourmet.com/recipes-by-course/main-course/steak-caramelised-onion-sandwich/</link>
		<comments>http://www.greedygourmet.com/recipes-by-course/main-course/steak-caramelised-onion-sandwich/#comments</comments>
		<pubDate>Thu, 14 Jul 2011 10:18:01 +0000</pubDate>
		<dc:creator>Michelle</dc:creator>
				<category><![CDATA[11 ProPoints]]></category>
		<category><![CDATA[b) 30 - 60 mins]]></category>
		<category><![CDATA[Main Course]]></category>
		<category><![CDATA[Sandwiches]]></category>
		<category><![CDATA[baguette]]></category>
		<category><![CDATA[butter]]></category>
		<category><![CDATA[lettuce]]></category>
		<category><![CDATA[onions]]></category>
		<category><![CDATA[rump steak]]></category>

		<guid isPermaLink="false">http://www.greedygourmet.com/?p=3961</guid>
		<description><![CDATA[An enormous steak had been cooked but what to do with the plenty of leftovers? Knowing from experience heating up cold, cooked steak is an abominable thing to do. If it’s blitzed in the microwaved, it turns into a grey, rubbery patty. In the pan it simply shrivels and dries out. Conclusion? Cooked steak is [...]]]></description>
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		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>Porcini Mushroom Rubbed Rump Steak</title>
		<link>http://www.greedygourmet.com/recipes-by-course/main-course/porcini-mushroom-rubbed-rump-steak/</link>
		<comments>http://www.greedygourmet.com/recipes-by-course/main-course/porcini-mushroom-rubbed-rump-steak/#comments</comments>
		<pubDate>Tue, 05 Jul 2011 10:47:36 +0000</pubDate>
		<dc:creator>Michelle</dc:creator>
				<category><![CDATA[6 ProPoints]]></category>
		<category><![CDATA[a) 30 mins or less]]></category>
		<category><![CDATA[Dairy Free]]></category>
		<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Lactose Free]]></category>
		<category><![CDATA[Low Fat]]></category>
		<category><![CDATA[Low Sodium]]></category>
		<category><![CDATA[Main Course]]></category>
		<category><![CDATA[Marinades & Rubs]]></category>
		<category><![CDATA[Wheat Free]]></category>
		<category><![CDATA[dried porcini mushrooms]]></category>
		<category><![CDATA[olive oil]]></category>
		<category><![CDATA[pepper]]></category>
		<category><![CDATA[rump steak]]></category>
		<category><![CDATA[salt]]></category>
		<category><![CDATA[thyme]]></category>

		<guid isPermaLink="false">http://www.greedygourmet.com/?p=3911</guid>
		<description><![CDATA[How would you cook one humungous piece of steak? To chop The Steak into smaller pieces would be shame and all novelty would be lost in the process. After deciding that The Steak should stay intact I went to rummage for an appropriate recipe to do the job; a marinade or something. Instead I found [...]]]></description>
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		<slash:comments>8</slash:comments>
		</item>
		<item>
		<title>Grilled Apricot &amp; Hoisin Glazed Prawns</title>
		<link>http://www.greedygourmet.com/recipes-by-course/main-course/grilled-apricot-hoisin-glazed-prawns/</link>
		<comments>http://www.greedygourmet.com/recipes-by-course/main-course/grilled-apricot-hoisin-glazed-prawns/#comments</comments>
		<pubDate>Tue, 24 May 2011 09:53:48 +0000</pubDate>
		<dc:creator>Michelle</dc:creator>
				<category><![CDATA[12 ProPoints]]></category>
		<category><![CDATA[b) 30 - 60 mins]]></category>
		<category><![CDATA[Dairy Free]]></category>
		<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Lactose Free]]></category>
		<category><![CDATA[Low Fat]]></category>
		<category><![CDATA[Main Course]]></category>
		<category><![CDATA[Wheat Free]]></category>

		<guid isPermaLink="false">http://www.greedygourmet.com/?p=3492</guid>
		<description><![CDATA[These babies are lip-smacking, finger-licking good! With the big three-oh looming next week I decided it’s time for a change… hopefully for the better. Somehow everywhere I look there’s clutter in the house. Is this what happens when you have children? They turn everything upside down, you get no free time and eventually things start [...]]]></description>
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		<slash:comments>9</slash:comments>
		</item>
		<item>
		<title>Moules à la Marinière</title>
		<link>http://www.greedygourmet.com/recipes-by-course/main-course/moules-a-la-mariniere/</link>
		<comments>http://www.greedygourmet.com/recipes-by-course/main-course/moules-a-la-mariniere/#comments</comments>
		<pubDate>Wed, 11 May 2011 18:52:02 +0000</pubDate>
		<dc:creator>Michelle</dc:creator>
				<category><![CDATA[9 ProPoints]]></category>
		<category><![CDATA[b) 30 - 60 mins]]></category>
		<category><![CDATA[Belgian]]></category>
		<category><![CDATA[Diabetic]]></category>
		<category><![CDATA[French]]></category>
		<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Main Course]]></category>
		<category><![CDATA[Wheat Free]]></category>

		<guid isPermaLink="false">http://www.greedygourmet.com/?p=3418</guid>
		<description><![CDATA[Let’s face it. Life, as we know it, is complicated. Gone are the days when a man could sit on his boat all day, bring his wife some fish and she’ll actually be happy. Now he has to run errands, change the baby’s nappy and even do some cooking. Gone are the days when a [...]]]></description>
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		<slash:comments>4</slash:comments>
		</item>
		<item>
		<title>Caramelised Onion &amp; Potato Salad</title>
		<link>http://www.greedygourmet.com/recipes-by-course/main-course/caramelised-onion-potato-salad/</link>
		<comments>http://www.greedygourmet.com/recipes-by-course/main-course/caramelised-onion-potato-salad/#comments</comments>
		<pubDate>Tue, 05 Apr 2011 14:00:06 +0000</pubDate>
		<dc:creator>Michelle</dc:creator>
				<category><![CDATA[22 ProPoints]]></category>
		<category><![CDATA[b) 30 - 60 mins]]></category>
		<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Lactose Free]]></category>
		<category><![CDATA[Main Course]]></category>
		<category><![CDATA[Salad]]></category>
		<category><![CDATA[Wheat Free]]></category>
		<category><![CDATA[chives]]></category>
		<category><![CDATA[dijon mustard]]></category>
		<category><![CDATA[eggs]]></category>
		<category><![CDATA[lemon juice]]></category>
		<category><![CDATA[mayonnaise]]></category>
		<category><![CDATA[new potatoes]]></category>
		<category><![CDATA[olive oil]]></category>
		<category><![CDATA[red onions]]></category>
		<category><![CDATA[streaky bacon]]></category>

		<guid isPermaLink="false">http://www.greedygourmet.com/?p=3324</guid>
		<description><![CDATA[A modern twist on an old favourite. Sometimes finely chopped raw onion can be enjoyed in small quantities but for a lot of people the taste is somewhat overwhelming. In contrast, caramelised onions lose their sharp bite and turn into irresistible, melt-in-the-mouth sweetness. One bite and you will be hooked. Promise. P.S. This salad makes [...]]]></description>
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		<slash:comments>14</slash:comments>
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