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	<title>leannes.cooking &#187; Barbecue</title>
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	<description>Fabulous Recipes</description>
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		<title>Lemongrass Pork Kebabs with Corn</title>
		<link>/?p=2516</link>
		<comments>/?p=2516#comments</comments>
		<pubDate>Thu, 17 Aug 2017 05:57:03 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Barbecue]]></category>
		<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Marinades, Sauces & Dressings]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[Asian]]></category>
		<category><![CDATA[barbecue dishes]]></category>
		<category><![CDATA[kebabs]]></category>
		<category><![CDATA[lemongrass]]></category>
		<category><![CDATA[pork]]></category>
		<category><![CDATA[Thai marinade]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=2516</guid>
		<description><![CDATA[This is a great summer barbecue recipe using fresh lemongrass that I have growing in the garden all year round. If you don&#8217;t have any lemongrass, just add some lemongrass paste to the marinade and use wooden or metal skewers. The pork can be marinated overnight or at least for a couple of hours, then &#8230; <a href="/?p=2516" class="more-link">Continue reading <span class="screen-reader-text">Lemongrass Pork Kebabs with Corn</span></a>]]></description>
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		<title>Grilled Pork &amp; Cauliflower with Apple &amp; Capsicum Puree</title>
		<link>/?p=2252</link>
		<comments>/?p=2252#comments</comments>
		<pubDate>Sat, 23 Apr 2016 00:04:00 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Barbecue]]></category>
		<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Marinades, Sauces & Dressings]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[apple capsicum puree]]></category>
		<category><![CDATA[apple cider vinegar]]></category>
		<category><![CDATA[cauliflower]]></category>
		<category><![CDATA[grilled pork steaks]]></category>
		<category><![CDATA[mustard]]></category>
		<category><![CDATA[quick and easy]]></category>
		<category><![CDATA[tarragon]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=2252</guid>
		<description><![CDATA[Pork and apple complement each other perfectly but can be a little bland, but not in this recipe with the addition of a few other ingredients this recipe takes pork and apple to the next level! If fresh tarragon is not available you can used dried flakes. Grilled Pork &#38; Cauliflower with Apple &#38; Capsicum Puree &#8230; <a href="/?p=2252" class="more-link">Continue reading <span class="screen-reader-text">Grilled Pork &#038; Cauliflower with Apple &#038; Capsicum Puree</span></a>]]></description>
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		<title>Shawarma Style Chicken</title>
		<link>/?p=1119</link>
		<comments>/?p=1119#comments</comments>
		<pubDate>Thu, 13 Aug 2015 05:34:07 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Barbecue]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Marinades, Sauces & Dressings]]></category>
		<category><![CDATA[barbecue dishes]]></category>
		<category><![CDATA[BBQ chicken]]></category>
		<category><![CDATA[Middle Eastern marinades]]></category>
		<category><![CDATA[shawarma marinade]]></category>
		<category><![CDATA[spicy recipes]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=1119</guid>
		<description><![CDATA[I&#8217;ve  called this Shawarma &#8220;Style&#8221; Chicken because shawarma, which actually means turning, refers to stacks of thin slices of meat, spice-marinated, on a vertical spit. The spices used in this recipe closely resemble the wonderful flavour of authentic Middle Eastern shawarma and could also be used to marinate lamb or beef. I halved the amount of &#8230; <a href="/?p=1119" class="more-link">Continue reading <span class="screen-reader-text">Shawarma Style Chicken</span></a>]]></description>
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		<title>Anchovy &amp; Truffle Oil Sauce</title>
		<link>/?p=627</link>
		<comments>/?p=627#comments</comments>
		<pubDate>Wed, 24 Jun 2015 04:27:16 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Barbecue]]></category>
		<category><![CDATA[Beef]]></category>
		<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Marinades, Sauces & Dressings]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[anchovies]]></category>
		<category><![CDATA[capers]]></category>
		<category><![CDATA[rosemary]]></category>
		<category><![CDATA[sauces]]></category>
		<category><![CDATA[steak sauces]]></category>
		<category><![CDATA[truffle oil]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=627</guid>
		<description><![CDATA[This sauce and thick rump, sirloin or fillet steak, served sliced, are a match made in heaven, but serve it with whatever takes your fancy (vegetables, meats, fish, paneer, tofu) and it only takes a few minutes to &#8220;put together&#8221; as no cooking is required. I did serve it with rump steak and got the butcher to slice &#8230; <a href="/?p=627" class="more-link">Continue reading <span class="screen-reader-text">Anchovy &#038; Truffle Oil Sauce</span></a>]]></description>
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		<title>BBQ Chermoula Chicken with Fruity Trio Rice</title>
		<link>/?p=168</link>
		<comments>/?p=168#comments</comments>
		<pubDate>Mon, 06 Apr 2015 04:44:39 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Barbecue]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Grains]]></category>
		<category><![CDATA[Make in the Microwave]]></category>
		<category><![CDATA[Marinades, Sauces & Dressings]]></category>
		<category><![CDATA[barbecue]]></category>
		<category><![CDATA[BBQ chicken]]></category>
		<category><![CDATA[black glutinous rice]]></category>
		<category><![CDATA[brown rice]]></category>
		<category><![CDATA[Chermoula marinade]]></category>
		<category><![CDATA[grilled chicken]]></category>
		<category><![CDATA[microwave fruity rice]]></category>
		<category><![CDATA[North African recipes]]></category>
		<category><![CDATA[red cargo rice]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=168</guid>
		<description><![CDATA[Chermoula is a North African marinade normally used for seafood, but great with chicken and vegetables as well. I have used coriander paste, so substitute 2 chopped tablespoons if using fresh. I prefer to leave the skin on chicken if barbecuing as it is less likely to dry out, plus it tastes really good!  This &#8230; <a href="/?p=168" class="more-link">Continue reading <span class="screen-reader-text">BBQ Chermoula Chicken with Fruity Trio Rice</span></a>]]></description>
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		<title>Zesty Chicken Drumsticks</title>
		<link>/?p=28</link>
		<comments>/?p=28#comments</comments>
		<pubDate>Tue, 03 Mar 2015 02:38:23 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Barbecue]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Make in the Microwave]]></category>
		<category><![CDATA[Marinades, Sauces & Dressings]]></category>
		<category><![CDATA[BBQ]]></category>
		<category><![CDATA[chicken drumsticks]]></category>
		<category><![CDATA[marinades]]></category>
		<category><![CDATA[microwave recipes]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=28</guid>
		<description><![CDATA[Chicken drumsticks make an economical meal and are great on the BBQ in summer, but are also equally as nice microwaved although they don&#8217;t have that nice BBQ grilled look, interesting marinades can make up for that. To microwave, once your drumsticks have marinated, arrange them on a circular plate with the meatiest side towards &#8230; <a href="/?p=28" class="more-link">Continue reading <span class="screen-reader-text">Zesty Chicken Drumsticks</span></a>]]></description>
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