The preaching that kills may be, and often is, orthodox- dogmatically, inviolably orthodox. In the Christian system, unction is the anointing of the Holy Ghost, separating a person unto God’s work and preparing him for it. This unction is the one divine enablement by which the preacher accomplishes the peculiar and saving ends of preaching. Without this unction there are no true spiritual results accomplished. The results and forces in preaching do not rise above the results of unsanctified speech. Without unction the former is as potent as the pulpit…without the gospel has no more power to propagate itself than any other system of truth. This is the seal of its divinity. Unction in the preacher puts God in the gospel.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Meats	Sami	Can’t, Cook, Won’t, Cook	2	servings

INGREDIENTS

8	tb	Extra virgin olive oil
1		Onion; finely chopped
1		400 gram can whole pimentos; (red peppers),
		; drained and rinsed
2		Garlic cloves
1		Red chilli
1	tb	Dark muscovado sugar; to taste (1 to 2)
175	g	Large potato; peeled, waxy if
		; possible
		Good pinch cayenne pepper
2	tb	Red wine vinegar
4	tb	Chicken stock
2	tb	Sun-dried tomato paste
2		100 g guinea fowl fillets
2	lg	Plum tomatoes; (2 to 3)
1/2	oz	Unsalted butter
2	tb	Balsamic vinegar
		Good pinch ground turmeric
		Salt and freshly ground black pepper

INSTRUCTIONS

1 Heat 2 tbsp of oil in a pan. Add the onion and cook for 2-3 minutes until
softened, stirring occasionally.
2 Dice the peppers and set aside. Finely chop the garlic, add to the onions
and sweat for another minute.
3 Cut the chilli in half, remove the seeds and finely dice the flesh. Add
to the pan with the peppers and half the sugar and cook for two minutes,
stirring.
4 Coarsely grate the potatoes and layer in a colander with 1 tsp salt and a
pinch of cayenne pepper. Set aside for five minutes.
5 Heat a griddle pan. Add the vinegar to the pepper mixture and boil fast
until reduced by half, stir in the stock and sun-dried tomato paste. Reduce
the heat and simmer for about 10 minutes or until thickened and reduced.
6 Season the guinea fowl breast and brush the griddle pan with a little
oil. Add to the pan and cook for 6-8 minutes, turning once until tender and
golden brown. Leave to rest in a warm place.
7 Heat a large frying pan. Cut the tomatoes into quarters, remove the seeds
and carefully cut away from the skin, using a small sharp knife. Cut the
flesh into dice.
8 Add the tomatoes to the pepper mixture and stir until well combined.
Taste and add more sugar if necessary. Then cook for another minute or two,
stirring occasionally.
9 Place the remaining 3 tbsp olive oil in a small pan with the turmeric and
heat gently to combine. Then pass through a fine sieve into a small bowl.
10 Carve the guinea fowl. Arrange the rosti in the centre of plates and
arrange the guinea fowl on top.
11 Spoon around some of the red pepper marmalade and drizzle the edges with
balsamic dressing and turmeric oil to serve.
Converted by MC_Buster.
Recipe by: Can't Cook Won't Cook
Converted by MM_Buster v2.0l.

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