As with these compelling words from the lips of Christ, the concept of choice demands that we believe in hell. Without hell, there is no choice. And without choice, heaven would not be heaven; heaven would be hell. The righteous would inherit a counterfeit heaven, and the unrighteous would be incarcerated in heaven against their wills, which would be a torture worse than hell. Imagine spending a life-time voluntarily distanced from God only to find yourself involuntarily dragged into His presence for all eternity.

Hank Hanegraaff

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	Sami	Food networ, Food4	4	servings

INGREDIENTS

4		200 g breast of guinea fowl take the
		; breast and legs off the carcass
2	kg	Guinea fowl carcass
500	g	Onion
500	g	Celery
50	g	Garlic
1	l	Chicken stock
1/2	l	Red wine
10	ml	Olive oil
100	g	Butter
		Seasoning to taste
500	g	Potatoes; (Maris Bard)
20	g	Garlic
5	g	Thyme
400	ml	Double cream
20	g	Curry powder
		Seasoning
		Mango
		Spring onion
		Red chilli
		Olive oil
		Balsamic vinegar
		Caster sugar
		Lemon juice
		Chives
		Salt and pepper

INSTRUCTIONS

SAUCE
POTATO GRATIN
MANGO DRESSING
Trim the breast and wing bone and thigh bone and the leg. Pan fry the
breast skin side down and the leg for 1 minute. Finish in the oven, breast
should take about 8 minutes, the leg 12 minutes at 180C.
Roast carcasses in the oven at 180C for about 10 minutes until brown. In a
separate pan brown the onion and celery in butter and olive oil (about 5
minutes). Add the garlic, then the red wine and reduce for about 4 minutes
on a high flame. Add chicken stock and reduce again for 30 minutes. Strain
the liquid into another pan and reduce to a sauce consistency.
Bring the cream to the boil with the thyme, garlic, seasoning and curry
powder. Slice the potatoes on a mandolin and arrange nicely in a roasting
tray. Pass the infused cream on to the potatoes. Bake in the oven for 40
minutes at 180C. Remove, cool and refrigerate until required. Using a
cutter cut in to portions and reheat at 180C for approximately 5-8 minutes.
Peel and dice mango. Finely chop spring onion, chives and chilli. Combine
the ingredients in a bowl. Infuse for 24 hours before use.
DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved.
Carlton Food Network http://www.cfn.co.uk/
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Nothing ruins the truth like stretching it.”