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	<title>In the kitchen</title>
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	<link>http://www.katieandclayton.com/cookbook</link>
	<description>Katie and Clayton's favourite recipes...</description>
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		<title>Lamb Pattie Wraps</title>
		<link>http://www.katieandclayton.com/cookbook/?p=49</link>
		<comments>http://www.katieandclayton.com/cookbook/?p=49#comments</comments>
		<pubDate>Sun, 27 Mar 2011 10:41:14 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Breadcrumbs]]></category>
		<category><![CDATA[Lamb]]></category>
		<category><![CDATA[Mains]]></category>
		<category><![CDATA[Mince]]></category>
		<category><![CDATA[Still experimenting...]]></category>

		<guid isPermaLink="false">http://www.katieandclayton.com/cookbook/?p=49</guid>
		<description><![CDATA[
Serves 4.
Experimental notes:  Have only tried this one once, look to try either smaller patties (may cook too quickly and get tough), or larger patties that match the size of the pita breads (sounds good!).
Ingredients:

500g lamb mince
50g dried breadcrumbs
2 tsp Moroccan spice mix
2 garlic cloves
1 egg
Tomato
Rocket leaves
Taztziki
Pita bread pockets


Combine lamb, breadcrumbs, spice mix, beaten egg, [...]]]></description>
		<wfw:commentRss>http://www.katieandclayton.com/cookbook/?feed=rss2&amp;p=49</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Lemon Rosemary Lamb Kebabs</title>
		<link>http://www.katieandclayton.com/cookbook/?p=39</link>
		<comments>http://www.katieandclayton.com/cookbook/?p=39#comments</comments>
		<pubDate>Sun, 15 Nov 2009 02:45:25 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[BBQ]]></category>
		<category><![CDATA[Lamb]]></category>

		<guid isPermaLink="false">http://www.katieandclayton.com/cookbook/?p=39</guid>
		<description><![CDATA[Serves 4.
Ingredients:

2 garlic cloves, crushed
2 tbs olive oil
1 tbs chopped rosemary
1 tbs paprika
1 tbs lemon juice
500g lamb fillet, cubed
Greek style yoghurt

Combine garlic, oil, rosemary, paprika, and lemon juice.  Add the lamb and season to taste, then leave to marinade covered in the fridge for a couple of hours.
If using wooden skewers, soak them in water [...]]]></description>
		<wfw:commentRss>http://www.katieandclayton.com/cookbook/?feed=rss2&amp;p=39</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Red Curry Pork Patties</title>
		<link>http://www.katieandclayton.com/cookbook/?p=35</link>
		<comments>http://www.katieandclayton.com/cookbook/?p=35#comments</comments>
		<pubDate>Mon, 05 Oct 2009 11:52:11 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Asian]]></category>
		<category><![CDATA[Mains]]></category>
		<category><![CDATA[Pork]]></category>

		<guid isPermaLink="false">http://www.katieandclayton.com/cookbook/?p=35</guid>
		<description><![CDATA[Feeds 4.
Ingredients:

500g pork mince
2/3 cup finely chopped spring onion
2 tablespoons roughly chopped coriander
3 tablespoons Thai red curry paste
2 teaspoons fish sauce
Oil (shallow fry)
Sweet chilli sauce
Lime wedges
Cucumber

Put the mince, spring onion, coriander, curry paste and fish sauce in a bowl and mix well.  Shape into patties, and chill in the fridge to firm them up.
Fry over [...]]]></description>
		<wfw:commentRss>http://www.katieandclayton.com/cookbook/?feed=rss2&amp;p=35</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Pasta with Broccolini, Bacon and Pangrattato</title>
		<link>http://www.katieandclayton.com/cookbook/?p=27</link>
		<comments>http://www.katieandclayton.com/cookbook/?p=27#comments</comments>
		<pubDate>Tue, 23 Jun 2009 13:24:03 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Bacon]]></category>
		<category><![CDATA[Breadcrumbs]]></category>
		<category><![CDATA[Mains]]></category>

		<guid isPermaLink="false">http://www.katieandclayton.com/cookbook/?p=27</guid>
		<description><![CDATA[Serves four.  A wise man (award winning chef Michael Symons) once said &#8220;I&#8217;ve never met a vegetable that wasn&#8217;t better with bacon.&#8221;  Works for me.  This has veg and bacon, but also has garlic &#38; chilli fried breadcrumbs, which leads to a great contrast in texture.

2 tbls olive oil
150g rindless bacon rashers, trimmed, cut into [...]]]></description>
		<wfw:commentRss>http://www.katieandclayton.com/cookbook/?feed=rss2&amp;p=27</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Beef Carbonnade</title>
		<link>http://www.katieandclayton.com/cookbook/?p=12</link>
		<comments>http://www.katieandclayton.com/cookbook/?p=12#comments</comments>
		<pubDate>Thu, 30 Oct 2008 08:10:22 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Beef]]></category>
		<category><![CDATA[Mains]]></category>

		<guid isPermaLink="false">http://www.katieandclayton.com/cookbook/?p=12</guid>
		<description><![CDATA[Great in winter, this produces a stunningly tender, tasty peice of steaky goodness, but also works out to be quite cheap as it uses chuck steak.  The benefits of slow cooking!
Ingredients:


2 tbs olive oil, plus extra to brush
1kg lean chuck steak, chopped
4 onions, thinly sliced
2 garlic cloves
1 tbs Dijon mustard, plus 3 tsp to brush
2 [...]]]></description>
		<wfw:commentRss>http://www.katieandclayton.com/cookbook/?feed=rss2&amp;p=12</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Pork Ribs</title>
		<link>http://www.katieandclayton.com/cookbook/?p=11</link>
		<comments>http://www.katieandclayton.com/cookbook/?p=11#comments</comments>
		<pubDate>Fri, 05 Sep 2008 13:51:36 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Mains]]></category>
		<category><![CDATA[Pork]]></category>

		<guid isPermaLink="false">http://www.katieandclayton.com/recipes/?p=10</guid>
		<description><![CDATA[Warning:  Do not serve to people unless you want to see them again, as they will be back for more.
Ingredients:


300ml tomato sauce
150ml low salt soy sauce
100ml honey
Thumb sized (5cm?) lump of ginger, finely chopped
4 crushed garlic cloves
Pork ribs (1 rack per person &#8211; marinade is enough for 6, add more if a bigger crowd)

Getting down [...]]]></description>
		<wfw:commentRss>http://www.katieandclayton.com/cookbook/?feed=rss2&amp;p=11</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Meatballs with Tomato Sauce</title>
		<link>http://www.katieandclayton.com/cookbook/?p=10</link>
		<comments>http://www.katieandclayton.com/cookbook/?p=10#comments</comments>
		<pubDate>Thu, 24 Jan 2008 22:56:19 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Beef]]></category>
		<category><![CDATA[Mince]]></category>

		<guid isPermaLink="false">http://www.katieandclayton.com/recipes/?p=9</guid>
		<description><![CDATA[Serves two to four.  The lemon gives it a bit of edge that you don&#8217;t normally get with meatballs, and I love lemon&#8230;
Ingredients

1 litre vegetable oil, for deep frying

Meatballs

1 onion, peeled and chopped
1 garlic clove, peeled and chopped
250g beef mince
1 tbsp tomato puree
½ tsp coriander seeds
½ tsp cumin seeds
Handful fresh parsley
Salt
Freshly ground black pepper

Tomato sauce

2 [...]]]></description>
		<wfw:commentRss>http://www.katieandclayton.com/cookbook/?feed=rss2&amp;p=10</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>1234 cake</title>
		<link>http://www.katieandclayton.com/cookbook/?p=9</link>
		<comments>http://www.katieandclayton.com/cookbook/?p=9#comments</comments>
		<pubDate>Wed, 23 Jan 2008 06:23:16 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Baking]]></category>
		<category><![CDATA[Cakes]]></category>

		<guid isPermaLink="false">http://www.katieandclayton.com/recipes/?p=8</guid>
		<description><![CDATA[Nothing like a good home-baked cake. This one is really simple, but tastes great.
Ingredients

250g softened butter
4 eggs
1 ½ cups sugar
1 cup milk
3 cups SR flour (for plain cake) or 2½ cups SR flour and ½ cup cocoa (for chocolate cake)
1 teaspoon vanilla

Get the oven cranking at 180 C before you start. Get all the ingredients [...]]]></description>
		<wfw:commentRss>http://www.katieandclayton.com/cookbook/?feed=rss2&amp;p=9</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Chicken Curry</title>
		<link>http://www.katieandclayton.com/cookbook/?p=8</link>
		<comments>http://www.katieandclayton.com/cookbook/?p=8#comments</comments>
		<pubDate>Wed, 23 Jan 2008 06:18:51 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Mains]]></category>

		<guid isPermaLink="false">http://www.katieandclayton.com/recipes/?p=7</guid>
		<description><![CDATA[Feeds four.  Got this one from a good friend who (being a bloke), I have been atrocious at keeping in touch with, Hilary Wilson.  I spent a day in North Berwick, Scotland, with Dave and Hilary,  Hilary knocked up a magnificent chicken curry, and was kind enough to share the recipe with me, [...]]]></description>
		<wfw:commentRss>http://www.katieandclayton.com/cookbook/?feed=rss2&amp;p=8</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Enchiladas</title>
		<link>http://www.katieandclayton.com/cookbook/?p=7</link>
		<comments>http://www.katieandclayton.com/cookbook/?p=7#comments</comments>
		<pubDate>Wed, 23 Jan 2008 06:12:56 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Beef]]></category>
		<category><![CDATA[Mains]]></category>
		<category><![CDATA[Mince]]></category>

		<guid isPermaLink="false">http://www.katieandclayton.com/recipes/?p=6</guid>
		<description><![CDATA[Feeds six.  And the name is misleading, as this in no way resembles an enchilada.  At the time of invention I had no idea what an enchilada was.  This one was invented during my uni days, where I had a cupboard full of stuff and just threw it all together and got lucky.
Ingredients

500g [...]]]></description>
		<wfw:commentRss>http://www.katieandclayton.com/cookbook/?feed=rss2&amp;p=7</wfw:commentRss>
		<slash:comments>0</slash:comments>
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