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	<title>Simple Flavours &#187; Lamb and Beef, Pork and Veal</title>
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	<link>http://www.simpleflavours.com.au</link>
	<description>Good Food, No Fuss, No Worries</description>
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		<title>Quick Satay Sauce</title>
		<link>http://www.simpleflavours.com.au/2011/06/quick-satay-sauce/</link>
		<comments>http://www.simpleflavours.com.au/2011/06/quick-satay-sauce/#comments</comments>
		<pubDate>Thu, 09 Jun 2011 01:10:32 +0000</pubDate>
		<dc:creator>Geoff Slattery</dc:creator>
				<category><![CDATA[Lamb and Beef, Pork and Veal]]></category>

		<guid isPermaLink="false">http://www.simpleflavours.com.au/?p=1244</guid>
		<description><![CDATA[This is not a traditional Malaysian recipe. We made it up to approximate the flavour of satay sauce, with ingredients that are pretty much in every kitchen.

½ cup peanut butter
1 chilli
2 teaspoons soy sauce
juice of 1 lemon
a little olive oil


1
To make the satay sauce, whizz the peanut butter, chilli, soy, lemon juice and olive oil [...]]]></description>
		<wfw:commentRss>http://www.simpleflavours.com.au/2011/06/quick-satay-sauce/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Lamb Steaks</title>
		<link>http://www.simpleflavours.com.au/2011/05/lamb-steaks/</link>
		<comments>http://www.simpleflavours.com.au/2011/05/lamb-steaks/#comments</comments>
		<pubDate>Sun, 22 May 2011 23:00:06 +0000</pubDate>
		<dc:creator>Geoff Slattery</dc:creator>
				<category><![CDATA[Lamb and Beef, Pork and Veal]]></category>

		<guid isPermaLink="false">http://www.simpleflavours.com.au/?p=1206</guid>
		<description><![CDATA[The steak sandwich lost a little of its lustre because too many were sold with too much fat and gristle to fight with. If you use the loin of lamb you&#8217;ll never face that indignity again.
Well before there were such things as the new cuts of red meat and poultry, butchers used to sell a [...]]]></description>
		<wfw:commentRss>http://www.simpleflavours.com.au/2011/05/lamb-steaks/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Veal Roast</title>
		<link>http://www.simpleflavours.com.au/2011/04/veal-roast/</link>
		<comments>http://www.simpleflavours.com.au/2011/04/veal-roast/#comments</comments>
		<pubDate>Sun, 17 Apr 2011 23:28:46 +0000</pubDate>
		<dc:creator>Geoff Slattery</dc:creator>
				<category><![CDATA[Lamb and Beef, Pork and Veal]]></category>

		<guid isPermaLink="false">http://www.simpleflavours.com.au/?p=1162</guid>
		<description><![CDATA[
6 slices bacon, fat reduced but not eliminated
roast of veal
several sprigs of rosemary
a little lemon juice
a little butter
salt
black pepper


1
Heat the oven to 200°C. Lay half the bacon on the base of the pan and heat until sizzling. Put the veal on top of the cooking bacon, and place the rest of the bacon on top [...]]]></description>
		<wfw:commentRss>http://www.simpleflavours.com.au/2011/04/veal-roast/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Stir-fried lamb fillets</title>
		<link>http://www.simpleflavours.com.au/2010/12/stir-fried-lamb-fillets/</link>
		<comments>http://www.simpleflavours.com.au/2010/12/stir-fried-lamb-fillets/#comments</comments>
		<pubDate>Wed, 15 Dec 2010 21:14:11 +0000</pubDate>
		<dc:creator>Geoff Slattery</dc:creator>
				<category><![CDATA[Lamb and Beef, Pork and Veal]]></category>

		<guid isPermaLink="false">http://www.simpleflavours.com.au/?p=1089</guid>
		<description><![CDATA[Tiny lamb fillets are a treasure, too often forgotten in the search for legs and loins and chops. They&#8217;re easy to prepare, quick to cook, and there&#8217;s absolutely no waste.

One of the best cuts of lamb, especially for those of us looking for a great feed with a minimum of fuss, is the tiny tenderloin usually [...]]]></description>
		<wfw:commentRss>http://www.simpleflavours.com.au/2010/12/stir-fried-lamb-fillets/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Rack of beef, roasted</title>
		<link>http://www.simpleflavours.com.au/2010/08/rack-of-beef-roasted/</link>
		<comments>http://www.simpleflavours.com.au/2010/08/rack-of-beef-roasted/#comments</comments>
		<pubDate>Tue, 17 Aug 2010 05:47:03 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Lamb and Beef, Pork and Veal]]></category>

		<guid isPermaLink="false">http://www.simpleflavours.com.au/?p=342</guid>
		<description><![CDATA[
			If you have sought and found the butcher of your dreams, you will never be concerned about tough steaks again. The best butchers choose the best cuts from the best cattle; but that&#8217;s not the end of it. You can be sure they love their meat and treat it tenderly, with the utmost respect.
		

			You&#8217;ll never [...]]]></description>
		<wfw:commentRss>http://www.simpleflavours.com.au/2010/08/rack-of-beef-roasted/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Ham hash</title>
		<link>http://www.simpleflavours.com.au/2010/06/ham-hash/</link>
		<comments>http://www.simpleflavours.com.au/2010/06/ham-hash/#comments</comments>
		<pubDate>Mon, 07 Jun 2010 05:30:51 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Lamb and Beef, Pork and Veal]]></category>

		<guid isPermaLink="false">http://www.simpleflavours.com.au/?p=383</guid>
		<description><![CDATA[Every year I fall into a ham 1 for Christmas. And every year when I get the monster home I look at it and wonder what the hell am I going to do with it. It&#8217;s a little easier with many mouths to feed, but it is always before Christmas that we start to look [...]]]></description>
		<wfw:commentRss>http://www.simpleflavours.com.au/2010/06/ham-hash/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Something like veal cordon bleu, whatever that is</title>
		<link>http://www.simpleflavours.com.au/2010/06/something-like-veal-cordon-bleu-whatever-that-is/</link>
		<comments>http://www.simpleflavours.com.au/2010/06/something-like-veal-cordon-bleu-whatever-that-is/#comments</comments>
		<pubDate>Mon, 07 Jun 2010 05:28:08 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Lamb and Beef, Pork and Veal]]></category>

		<guid isPermaLink="false">http://www.simpleflavours.com.au/?p=381</guid>
		<description><![CDATA[Veal cordon bleu: is it real?
Did anybody make it up?
Or is it like an Hawaiian pizza, nothing more than the fertile imagination of an Australian pub cook, circa 1970. Remember? It was at about the same time as carpetbag steak, and ham steak, and sweet corn and onion salad, and baked potatoes and sour cream.
Anyway, [...]]]></description>
		<wfw:commentRss>http://www.simpleflavours.com.au/2010/06/something-like-veal-cordon-bleu-whatever-that-is/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Veal chops</title>
		<link>http://www.simpleflavours.com.au/2010/06/veal-chops/</link>
		<comments>http://www.simpleflavours.com.au/2010/06/veal-chops/#comments</comments>
		<pubDate>Mon, 07 Jun 2010 05:26:16 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Lamb and Beef, Pork and Veal]]></category>

		<guid isPermaLink="false">http://www.simpleflavours.com.au/?p=378</guid>
		<description><![CDATA[Veal chops seem to be perfect candidates for quick cooking on the grill, but all is not as it seems. The chops from a young vealer are often confused by fat and sinew and sheaths, hanging about. Remarkably, they are great when cooked slowly in stock or tomatoes. If you wish to cook them quickly, [...]]]></description>
		<wfw:commentRss>http://www.simpleflavours.com.au/2010/06/veal-chops/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Roast veal for picky feeders</title>
		<link>http://www.simpleflavours.com.au/2010/06/roast-veal-for-picky-feeders/</link>
		<comments>http://www.simpleflavours.com.au/2010/06/roast-veal-for-picky-feeders/#comments</comments>
		<pubDate>Mon, 07 Jun 2010 05:24:58 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Lamb and Beef, Pork and Veal]]></category>

		<guid isPermaLink="false">http://www.simpleflavours.com.au/?p=376</guid>
		<description><![CDATA[There remain difficult people to please and to feed. I have great sympathy for these poorly guided folk. It was not too many years ago that I was one of them. Chops, sausages and mashed potatoes. That was me.
So, whenever you are required to cook for one of this unfortunate and plentiful breed, give them [...]]]></description>
		<wfw:commentRss>http://www.simpleflavours.com.au/2010/06/roast-veal-for-picky-feeders/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Veal shanks, or osso buco in the Orient</title>
		<link>http://www.simpleflavours.com.au/2010/06/veal-shanks-or-osso-buco-in-the-orient/</link>
		<comments>http://www.simpleflavours.com.au/2010/06/veal-shanks-or-osso-buco-in-the-orient/#comments</comments>
		<pubDate>Mon, 07 Jun 2010 05:23:52 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Lamb and Beef, Pork and Veal]]></category>

		<guid isPermaLink="false">http://www.simpleflavours.com.au/?p=373</guid>
		<description><![CDATA[I delight in osso buco because I delight in veal, and the deliciously subtle flavour which comes from well-cooked veal bones is blissful. Put them together and you&#8217;re in heaven. There are plenty of sound arguments why home cooks shouldn&#8217;t bother to make stocks, the basis of the discussion being that stocks require too much [...]]]></description>
		<wfw:commentRss>http://www.simpleflavours.com.au/2010/06/veal-shanks-or-osso-buco-in-the-orient/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Veal and pork sausages</title>
		<link>http://www.simpleflavours.com.au/2010/06/veal-and-pork-sausages/</link>
		<comments>http://www.simpleflavours.com.au/2010/06/veal-and-pork-sausages/#comments</comments>
		<pubDate>Mon, 07 Jun 2010 05:22:32 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Lamb and Beef, Pork and Veal]]></category>

		<guid isPermaLink="false">http://www.simpleflavours.com.au/?p=371</guid>
		<description><![CDATA[It never ceases to amaze me how much people love sausages. Why? Perhaps it is to do with the shape, or childhood memories; or the possibilities of the extreme flavour of a great sausage; or even how well a sausage melds with a classic tomato sauce.
My father used to look forward to his annual holidays [...]]]></description>
		<wfw:commentRss>http://www.simpleflavours.com.au/2010/06/veal-and-pork-sausages/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Micky&#8217;s marvellous marinated pork</title>
		<link>http://www.simpleflavours.com.au/2010/06/mickys-marvellous-marinated-pork/</link>
		<comments>http://www.simpleflavours.com.au/2010/06/mickys-marvellous-marinated-pork/#comments</comments>
		<pubDate>Mon, 07 Jun 2010 05:20:45 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Lamb and Beef, Pork and Veal]]></category>

		<guid isPermaLink="false">http://www.simpleflavours.com.au/?p=369</guid>
		<description><![CDATA[Nothing makes my good friend Michael Gordon happier than a dirty apron, a wok, a bench loaded with spices, and a large crowd anticipating a good feed from the Orient. Micky once did a Chinese cooking course which had the unexpected side-effect of turning his intimate dinner parties into banquets for twenty to thirty people. [...]]]></description>
		<wfw:commentRss>http://www.simpleflavours.com.au/2010/06/mickys-marvellous-marinated-pork/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Pork spare ribs; gnawing at the bone</title>
		<link>http://www.simpleflavours.com.au/2010/06/pork-spare-ribs-gnawing-at-the-bone/</link>
		<comments>http://www.simpleflavours.com.au/2010/06/pork-spare-ribs-gnawing-at-the-bone/#comments</comments>
		<pubDate>Mon, 07 Jun 2010 05:17:39 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Lamb and Beef, Pork and Veal]]></category>

		<guid isPermaLink="false">http://www.simpleflavours.com.au/?p=367</guid>
		<description><![CDATA[You have to be something of an animal to enjoy pork spare ribs. Enjoyment is gnawing away at fat and bones, ripping away tender meat, while the soy and pork fat drips down your chin. And enjoyment is dependent on you getting the best quality ribs &#8212; plenty of meat, mixed with just the right [...]]]></description>
		<wfw:commentRss>http://www.simpleflavours.com.au/2010/06/pork-spare-ribs-gnawing-at-the-bone/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Stuffed pork neck, lazy way</title>
		<link>http://www.simpleflavours.com.au/2010/06/stuffed-pork-neck-lazy-way/</link>
		<comments>http://www.simpleflavours.com.au/2010/06/stuffed-pork-neck-lazy-way/#comments</comments>
		<pubDate>Mon, 07 Jun 2010 05:15:48 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Lamb and Beef, Pork and Veal]]></category>

		<guid isPermaLink="false">http://www.simpleflavours.com.au/?p=365</guid>
		<description><![CDATA[The lovely thing about being keen on food and cooking is that there is no end to the things you can learn. Here I was, strolling down a suburban street, minding my own business, when I happened upon a butcher’s shop. I stopped to ponder on what appeared to be just another display of meat, [...]]]></description>
		<wfw:commentRss>http://www.simpleflavours.com.au/2010/06/stuffed-pork-neck-lazy-way/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>James Mavros&#8217; lamb&#8217;s neck</title>
		<link>http://www.simpleflavours.com.au/2010/06/james-mavros-lambs-neck/</link>
		<comments>http://www.simpleflavours.com.au/2010/06/james-mavros-lambs-neck/#comments</comments>
		<pubDate>Mon, 07 Jun 2010 05:09:36 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Lamb and Beef, Pork and Veal]]></category>

		<guid isPermaLink="false">http://www.simpleflavours.com.au/?p=363</guid>
		<description><![CDATA[Aaaah, a pleasant day in the country. Lunch was a leg of lamb, a lamb, I might add, which had been born, raised, and slaughtered not all that far from the table on which we ate. The post-lunch recovery was spent assisting (more accurately, watching, bemused) the round-up of a flock of ewes and lambs, [...]]]></description>
		<wfw:commentRss>http://www.simpleflavours.com.au/2010/06/james-mavros-lambs-neck/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Lamb shanks</title>
		<link>http://www.simpleflavours.com.au/2010/06/lamb-shanks/</link>
		<comments>http://www.simpleflavours.com.au/2010/06/lamb-shanks/#comments</comments>
		<pubDate>Mon, 07 Jun 2010 05:07:41 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Lamb and Beef, Pork and Veal]]></category>

		<guid isPermaLink="false">http://www.simpleflavours.com.au/?p=361</guid>
		<description><![CDATA[I started a career on ABC radio with a recipe for lamb shanks, and the place went wild. People were writing in from mansions and caravan parks for what is nothing at all really &#8212; just a simple mix of lamb shanks and water and vegetables, and patience.
It gave me great heart that some of [...]]]></description>
		<wfw:commentRss>http://www.simpleflavours.com.au/2010/06/lamb-shanks/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Roast lamb with garlic and mashed potatoes</title>
		<link>http://www.simpleflavours.com.au/2010/06/roast-lamb-with-garlic-and-mashed-potatoes/</link>
		<comments>http://www.simpleflavours.com.au/2010/06/roast-lamb-with-garlic-and-mashed-potatoes/#comments</comments>
		<pubDate>Mon, 07 Jun 2010 05:06:37 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Lamb and Beef, Pork and Veal]]></category>

		<guid isPermaLink="false">http://www.simpleflavours.com.au/?p=359</guid>
		<description><![CDATA[
			A large leg of lamb is, more often than not, too much: too big, too long to cook, too hard to get perfectly pink all the way through. But, if you get your butcher to cut a leg into its individual segments, running his knife along the inner tracts of muscle and sinew and fibre, [...]]]></description>
		<wfw:commentRss>http://www.simpleflavours.com.au/2010/06/roast-lamb-with-garlic-and-mashed-potatoes/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Lamb fillets</title>
		<link>http://www.simpleflavours.com.au/2010/06/lamb-fillets/</link>
		<comments>http://www.simpleflavours.com.au/2010/06/lamb-fillets/#comments</comments>
		<pubDate>Mon, 07 Jun 2010 05:05:41 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Lamb and Beef, Pork and Veal]]></category>

		<guid isPermaLink="false">http://www.simpleflavours.com.au/?p=357</guid>
		<description><![CDATA[
			You might see lamb fillets in the butcher&#8217;s display tray. Be wary. These are more likely to come from mutton than lamb, and, although still tender, have a very gamey flavour, which may not appeal to too many modern palates. This is the flavour of big, fat sheep, coming from years of roaming wild pastures.
		

			If [...]]]></description>
		<wfw:commentRss>http://www.simpleflavours.com.au/2010/06/lamb-fillets/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>The loin of lamb, touched with garlic, roasted, and served pink in a reduced port and lamb stock sauce</title>
		<link>http://www.simpleflavours.com.au/2010/06/the-loin-of-lamb-touched-with-garlic-roasted-and-served-pink-in-a-reduced-port-and-lamb-stock-sauce/</link>
		<comments>http://www.simpleflavours.com.au/2010/06/the-loin-of-lamb-touched-with-garlic-roasted-and-served-pink-in-a-reduced-port-and-lamb-stock-sauce/#comments</comments>
		<pubDate>Mon, 07 Jun 2010 05:04:59 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Lamb and Beef, Pork and Veal]]></category>

		<guid isPermaLink="false">http://www.simpleflavours.com.au/?p=355</guid>
		<description><![CDATA[The title will tell you where this recipe came from. Notice the formality and the nonsense added to give it a style of its own. It&#8217;s a menu item from the old restaurant, and menu writers, especially me in my heyday, do get carried away with detail. I sometimes think quality restaurants would be better [...]]]></description>
		<wfw:commentRss>http://www.simpleflavours.com.au/2010/06/the-loin-of-lamb-touched-with-garlic-roasted-and-served-pink-in-a-reduced-port-and-lamb-stock-sauce/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Lamb steaks in a simple sauce</title>
		<link>http://www.simpleflavours.com.au/2010/06/lamb-steaks-in-a-simple-sauce/</link>
		<comments>http://www.simpleflavours.com.au/2010/06/lamb-steaks-in-a-simple-sauce/#comments</comments>
		<pubDate>Mon, 07 Jun 2010 05:03:23 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Lamb and Beef, Pork and Veal]]></category>

		<guid isPermaLink="false">http://www.simpleflavours.com.au/?p=353</guid>
		<description><![CDATA[
			Lamb chops are so familiar to all of us that they are rarely considered first-rate cooking. Nothing, to my mind, could be further from the truth. The bones pared to the loin and the chops cooked on a barbecue or grill make for a classic dish, beautiful to look at, delicious to the taste. The [...]]]></description>
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		<slash:comments>1</slash:comments>
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