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	<title>Living to Eat!</title>
	<link>http://www.roshani.co.uk/livingtoeat</link>
	<description>I'll get a better name soon, I promise</description>
	<pubDate>Wed, 22 Jan 2020 11:35:49 +0000</pubDate>
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		<title>Calves Liver with Port Reduction and Sage</title>
		<link>http://www.roshani.co.uk/livingtoeat/index.php/recipes/offal-recipes-liver-kidney-etc/calves-liver-with-port-reduction-and-sage/</link>
		<comments>http://www.roshani.co.uk/livingtoeat/index.php/recipes/offal-recipes-liver-kidney-etc/calves-liver-with-port-reduction-and-sage/#comments</comments>
		<pubDate>Wed, 11 Oct 2006 17:58:36 +0000</pubDate>
		<dc:creator>ros</dc:creator>
		
	<category>Uncategorized</category>
		<guid isPermaLink="false">http://www.roshani.co.uk/livingtoeat/?page_id=525</guid>
		<description><![CDATA[Â 
Ingredients

400g calves liver slices
Flour seasoned with salt and pepper
1 small/medium onion, finely dicedÂ 
butter for fryingÂ 
100 ml port
100 ml beef stock
8-10 sage leavesÂ 
salt and pepper

Method

If you can, Soak the livers in milk for a fewÂ hours before cooking.Â This will stop any contamination (by bile or blood) altering the flavour.
Pat the livers dry with kitchen towel and dust [...]]]></description>
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