Now I know there are many dangers of striving for excellence. After all, haven’t we learned that Satan will take anything we do for good and seek to bring forth evil. We have been been taught, 2 Corinthians 2:11, to not be “ignorant of his schemes.” I know if we are not careful, a pursuit of excellence can lead to pride whereby we look down on others or desire to draw personal attention to ourselves or seek to be man-pleasers. I know it can lead to a reliance on our own strength and not God’s strength. I know it can lead to misplaced goals that believe the product is more important than the spiritual goals it aims to produce. I know it can lead to misplaced trust that excellence alone can somehow achieve God’s purposes. And I know it can lead to misplaced methods, looking to worldly techniques more than Scripture. I know all of these and now you do as well, but we can’t operate in fear as an excuse to excuse the behavior expected of us from the Lord.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Dairy, Meats, Seafood		Food networ, Food8	1	servings

INGREDIENTS

4		225 g; (8oz) red mullet
		; fillets, with pin
		; bones removed
45	g	Dried ceps; (1 1/2oz)
100	ml	Muscat wine; (3 1/2fl oz)
250	ml	Double cream; (9fl oz)
400	g	Bought chicken or fish tortellini or; (14oz)
		; potato and rosemary
10	g	Fresh dill; (1/4oz)
10	g	Fresh flat leaf parsley; (1/4oz)
10	g	Fresh chervil; (1/4oz)
1 1/2		Shallots
2		Cloves garlic
1		Shot brandy
		Butter
		Olive oil
		Truffle oil
		Seasoning

INSTRUCTIONS

Firstly soak the ceps over night in a little water and drain them off and
leave to one side.
Then peel and chop the shallots and garlic in to fine dice and saut. in the
pan with a little oilve oil for about 1 minute, then add the brandy, wine
and a little of the water from the cepes and bring to the boil. Add the
ceps and cream and simmer for about 5 to 6 minutes.
While cooking place a pan of boiling salted water on the stove and when
boiling place the pasta in and cook for about 3 to 4 minutes. Drain the
pasta and leave to one side then in a hot non stick pan with a little oil
and butter.
Seal the red mullet fillets skin side down and cook for about 2 minutes on
this side to achieve a nice crispy skin, season and turn over. Remove from
the heat and leave to continue to cook.
Meanwhile chop the herbs and add to the sauce and season well with salt and
pepper. Add the pasta to the sauce and re-season. Place the pasta onto the
plate and place the red mullet on the top.
To finish drizzle with the truffle oil and garnish with some fresh chervil
leaves.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Even when life may be difficult, we should thank God for all He does for us—which we do not deserve. #Billy Graham”