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	<title> &#187; Glaze</title>
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		<title>Redcurrant and Honey Glazed Lamb (Crock Pot)</title>
		<link>http://the-flying-chef.com/2009/08/redcurrant-and-honey-glazed-lamb-crock-pot/</link>
		<comments>http://the-flying-chef.com/2009/08/redcurrant-and-honey-glazed-lamb-crock-pot/#comments</comments>
		<pubDate>Mon, 17 Aug 2009 15:17:30 +0000</pubDate>
		<dc:creator>TheFlyingChef</dc:creator>
				<category><![CDATA[Glaze]]></category>
		<category><![CDATA[Lamb]]></category>
		<category><![CDATA[Anti-Bacterial]]></category>
		<category><![CDATA[Camphor Laurel]]></category>
		<category><![CDATA[Cheese Boards]]></category>
		<category><![CDATA[Chopping Boards]]></category>
		<category><![CDATA[Crock Pot]]></category>
		<category><![CDATA[Eco Friendly]]></category>
		<category><![CDATA[honey]]></category>
		<category><![CDATA[Leg Lamb]]></category>
		<category><![CDATA[Mezzaluna Boards]]></category>
		<category><![CDATA[Platter Boards]]></category>
		<category><![CDATA[Redcurrant]]></category>

		<guid isPermaLink="false">http://the-flying-chef.com/?p=3856</guid>
		<description><![CDATA[I tagged this to make for a game I am involved in, even though I do not own a crock pot. I cooked a 2.7kg leg pf lamb in a slow oven for 6 hours and the end result was fall apart, really tender cooked lamb. The pan juices along with the glaze made the [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Maple &amp; Mustard Glazed Salmon (3 Ingredients)</title>
		<link>http://the-flying-chef.com/2009/06/maple-mustard-glazed-salmon-3-ingredients/</link>
		<comments>http://the-flying-chef.com/2009/06/maple-mustard-glazed-salmon-3-ingredients/#comments</comments>
		<pubDate>Mon, 29 Jun 2009 08:55:22 +0000</pubDate>
		<dc:creator>TheFlyingChef</dc:creator>
				<category><![CDATA[Glaze]]></category>
		<category><![CDATA[Quick and Easy]]></category>
		<category><![CDATA[Salmon fillets]]></category>
		<category><![CDATA[Anti-Bacterial]]></category>
		<category><![CDATA[Camphor Laurel]]></category>
		<category><![CDATA[Cheese Boards]]></category>
		<category><![CDATA[Chopping Boards]]></category>
		<category><![CDATA[Eco Friendly]]></category>
		<category><![CDATA[Maple Syrup]]></category>
		<category><![CDATA[Mezzaluna Boards]]></category>
		<category><![CDATA[mustard]]></category>
		<category><![CDATA[Platter Boards]]></category>
		<category><![CDATA[Salmon]]></category>

		<guid isPermaLink="false">http://the-flying-chef.com/?p=3750</guid>
		<description><![CDATA[This is the easiest and most simple recipe to make and tastes wonderful. I tagged this one from a chef I have made a few recipes from in the past and I have never been disappointed, she has some great ones. Whilst this recipe was fab as is, I think next time I make this [...]]]></description>
		<wfw:commentRss>http://the-flying-chef.com/2009/06/maple-mustard-glazed-salmon-3-ingredients/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Pear and Red Wine Glazed Beef or Kangaroo Fillet With Macadamia</title>
		<link>http://the-flying-chef.com/2009/06/pear-and-red-wine-glazed-beef-or-kangaroo-fillet-with-macadamia/</link>
		<comments>http://the-flying-chef.com/2009/06/pear-and-red-wine-glazed-beef-or-kangaroo-fillet-with-macadamia/#comments</comments>
		<pubDate>Thu, 18 Jun 2009 13:44:37 +0000</pubDate>
		<dc:creator>TheFlyingChef</dc:creator>
				<category><![CDATA[Beef]]></category>
		<category><![CDATA[Glaze]]></category>
		<category><![CDATA[Kangaroo]]></category>
		<category><![CDATA[Sauces]]></category>
		<category><![CDATA[Anti-Bacterial]]></category>
		<category><![CDATA[Camphor Laurel]]></category>
		<category><![CDATA[Cheese Boards]]></category>
		<category><![CDATA[Chopping Boards]]></category>
		<category><![CDATA[Eco Friendly]]></category>
		<category><![CDATA[fillet]]></category>
		<category><![CDATA[Macadamias]]></category>
		<category><![CDATA[Mezzaluna Boards]]></category>
		<category><![CDATA[Pear]]></category>
		<category><![CDATA[Platter Boards]]></category>
		<category><![CDATA[Red Currant Jelly]]></category>
		<category><![CDATA[Red Wine]]></category>
		<category><![CDATA[Sauce]]></category>
		<category><![CDATA[Venison]]></category>

		<guid isPermaLink="false">http://the-flying-chef.com/?p=3707</guid>
		<description><![CDATA[I tagged this recipe to make for a game I am involved in on recipezaar. The original recipe called for kangaroo but stated it could be made with beef also, as I can not get kangaroo here I made it with 2 beef fillets. This is an excellent recipe it is one of the best [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Honey Hoisin BBQ Salmon</title>
		<link>http://the-flying-chef.com/2009/04/honey-hoisin-bbq-salmon/</link>
		<comments>http://the-flying-chef.com/2009/04/honey-hoisin-bbq-salmon/#comments</comments>
		<pubDate>Wed, 01 Apr 2009 11:30:49 +0000</pubDate>
		<dc:creator>theflyingchef</dc:creator>
				<category><![CDATA[Asian]]></category>
		<category><![CDATA[Fish]]></category>
		<category><![CDATA[Glaze]]></category>
		<category><![CDATA[Salmon fillets]]></category>
		<category><![CDATA[Sauces]]></category>
		<category><![CDATA[Anti-Bacterial]]></category>
		<category><![CDATA[Camphor Laurel]]></category>
		<category><![CDATA[Cheese Boards]]></category>
		<category><![CDATA[Chopping Boards]]></category>
		<category><![CDATA[Eco Friendly]]></category>
		<category><![CDATA[Fish Fillets]]></category>
		<category><![CDATA[garlic]]></category>
		<category><![CDATA[ginger]]></category>
		<category><![CDATA[hoisin]]></category>
		<category><![CDATA[honey]]></category>
		<category><![CDATA[marinade]]></category>
		<category><![CDATA[Mezzaluna Boards]]></category>
		<category><![CDATA[Platter Boards]]></category>
		<category><![CDATA[Salmon]]></category>
		<category><![CDATA[Sauce]]></category>

		<guid isPermaLink="false">http://thebestrecipes.wordpress.com/?p=3464</guid>
		<description><![CDATA[This is fabulous salmon recipe that comes together so well from the marinade to the glaze. I love the taste of the ginger, garlic and cilantro (coriander) in the marinade. I made the same amount of marinade and glaze for 4 salmon fillets as mine were quite large. I served ours over egg noodles and [...]]]></description>
		<wfw:commentRss>http://the-flying-chef.com/2009/04/honey-hoisin-bbq-salmon/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Barbecued Roast Pork Tenderloin (Char Shui)</title>
		<link>http://the-flying-chef.com/2009/01/barbecued-roast-pork-tenderloin-char-shui/</link>
		<comments>http://the-flying-chef.com/2009/01/barbecued-roast-pork-tenderloin-char-shui/#comments</comments>
		<pubDate>Wed, 28 Jan 2009 09:44:14 +0000</pubDate>
		<dc:creator>theflyingchef</dc:creator>
				<category><![CDATA[Asian]]></category>
		<category><![CDATA[Glaze]]></category>
		<category><![CDATA[Low Carb]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[Roasts]]></category>
		<category><![CDATA[Anti-Bacterial]]></category>
		<category><![CDATA[Barbecued]]></category>
		<category><![CDATA[Camphor Laurel]]></category>
		<category><![CDATA[Cheese Boards]]></category>
		<category><![CDATA[chinese]]></category>
		<category><![CDATA[Chopping Boards]]></category>
		<category><![CDATA[Eco Friendly]]></category>
		<category><![CDATA[fillet]]></category>
		<category><![CDATA[Mezzaluna Boards]]></category>
		<category><![CDATA[Platter Boards]]></category>
		<category><![CDATA[roast]]></category>
		<category><![CDATA[Sauce]]></category>
		<category><![CDATA[tenderloin]]></category>

		<guid isPermaLink="false">http://thebestrecipes.wordpress.com/?p=3245</guid>
		<description><![CDATA[This is a very easy yet tasty way to prepare pork tenderloin, you can serve this hot or cold and any leftovers are great chopped up in a sandwich the next day with a little BBQ sauce. I served ours over vegetable fried rice for very flavoursome dinner. It is also a very low carb [...]]]></description>
		<wfw:commentRss>http://the-flying-chef.com/2009/01/barbecued-roast-pork-tenderloin-char-shui/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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