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	<title>leannes.cooking &#187; anchovies</title>
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		<title>Slow-cooked Leg of Veal</title>
		<link>/?p=2478</link>
		<comments>/?p=2478#comments</comments>
		<pubDate>Thu, 09 Mar 2017 04:34:01 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Marinades, Sauces & Dressings]]></category>
		<category><![CDATA[Veal]]></category>
		<category><![CDATA[anchovies]]></category>
		<category><![CDATA[bay leaves]]></category>
		<category><![CDATA[garlic]]></category>
		<category><![CDATA[green peppercorns]]></category>
		<category><![CDATA[slow-cooked veal]]></category>

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		<description><![CDATA[Veal isn&#8217;t so common in New Zealand and I had bought this leg of veal frozen, so decided to serve it along with other barbecued meats, salads and vegetables for a large summer gathering. I had lots of hungry guests so didn&#8217;t manage to take a photo of it garnished or served pulled with the &#8230; <a href="/?p=2478" class="more-link">Continue reading <span class="screen-reader-text">Slow-cooked Leg of Veal</span></a>]]></description>
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		<title>Baked Rosemary Lamb Chops with Eggplant</title>
		<link>/?p=1892</link>
		<comments>/?p=1892#comments</comments>
		<pubDate>Fri, 27 Nov 2015 03:07:29 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Lamb]]></category>
		<category><![CDATA[anchovies]]></category>
		<category><![CDATA[baked rosemary lamb chops]]></category>
		<category><![CDATA[eggplant]]></category>
		<category><![CDATA[olives]]></category>
		<category><![CDATA[tomatoes]]></category>

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		<description><![CDATA[Preparing lamb chops this way ensures that the meat falls off the bone and is a recipe that can be prepared in advance and then just popped in the oven for 45 minutes prior to serving.  The only cooking preparation before baking is browning the lamb chops, which not only makes them look nicer, but also &#8230; <a href="/?p=1892" class="more-link">Continue reading <span class="screen-reader-text">Baked Rosemary Lamb Chops with Eggplant</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>

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		<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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