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	<title>Comments on: Kipfler Potato Salad with Saffron &amp; Kaffir Lime</title>
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	<link>http://abstractgourmet.com/2006/06/kipfler-potato-salad-with-saffron-kaffir-lime/</link>
	<description>Home cooked goodness</description>
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		<title>By: Judi</title>
		<link>http://abstractgourmet.com/2006/06/kipfler-potato-salad-with-saffron-kaffir-lime/comment-page-1/#comment-17672</link>
		<dc:creator>Judi</dc:creator>
		<pubDate>Sun, 27 Apr 2008 01:44:03 +0000</pubDate>
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		<description>Do you need to peel kipfler potatoes to lower the salicylate levels?  We enjoy them roasted with chicken.</description>
		<content:encoded><![CDATA[<p>Do you need to peel kipfler potatoes to lower the salicylate levels?  We enjoy them roasted with chicken.</p>
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		<title>By: Abstract Gourmet : Blog Archive : Oven Baked Dhufish with Lemon Cream Sauce</title>
		<link>http://abstractgourmet.com/2006/06/kipfler-potato-salad-with-saffron-kaffir-lime/comment-page-1/#comment-2470</link>
		<dc:creator>Abstract Gourmet : Blog Archive : Oven Baked Dhufish with Lemon Cream Sauce</dc:creator>
		<pubDate>Sat, 02 Dec 2006 09:09:57 +0000</pubDate>
		<guid isPermaLink="false">http://abstractgourmet.com/2006/06/kipfler-potato-salad-with-saffron-kaffir-lime/#comment-2470</guid>
		<description>[...] I served the fish with a warm kipfler potato salad that went quite well. [...]</description>
		<content:encoded><![CDATA[<p>[...] I served the fish with a warm kipfler potato salad that went quite well. [...]</p>
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		<title>By: Matt</title>
		<link>http://abstractgourmet.com/2006/06/kipfler-potato-salad-with-saffron-kaffir-lime/comment-page-1/#comment-344</link>
		<dc:creator>Matt</dc:creator>
		<pubDate>Sat, 10 Jun 2006 07:06:41 +0000</pubDate>
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		<description>No need to debone it, but just make sure you score it a little (cut some cross hatch slices across the top a few mm deep) and stuff some of the herbs and/or oil etc into it... Helps to let the flavours soak into the meat a bit.

But I&#039;m sure you&#039;ll do fine love.</description>
		<content:encoded><![CDATA[<p>No need to debone it, but just make sure you score it a little (cut some cross hatch slices across the top a few mm deep) and stuff some of the herbs and/or oil etc into it&#8230; Helps to let the flavours soak into the meat a bit.</p>
<p>But I&#8217;m sure you&#8217;ll do fine love.</p>
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		<title>By: Bridget</title>
		<link>http://abstractgourmet.com/2006/06/kipfler-potato-salad-with-saffron-kaffir-lime/comment-page-1/#comment-338</link>
		<dc:creator>Bridget</dc:creator>
		<pubDate>Fri, 09 Jun 2006 12:10:49 +0000</pubDate>
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		<description>I can testify it was a tasty salad.  I&#039;m making a lamb roast tomorrow night for friends - don&#039;t think I&#039;ll attempt to bone the lamb, but the other tips will come in handy.</description>
		<content:encoded><![CDATA[<p>I can testify it was a tasty salad.  I&#8217;m making a lamb roast tomorrow night for friends &#8211; don&#8217;t think I&#8217;ll attempt to bone the lamb, but the other tips will come in handy.</p>
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