When we truly come to Christ, our thirst is quenched by the fountain of life and our hunger is filled with the bread of heaven. We discover that Jesus is the supreme source of satisfaction, and we want nothing apart from Him. We realize that He is better than all the pleasures, pursuits, plaudits, and possessions of this world combined. As we trust in Christ, He transforms our tastes in such a way that we begin to love the things of God that we once hated, and we begin to hate the things of this world that we once loved.

David Platt

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs		Food networ, Food7	4	servings

INGREDIENTS

18		Sage leaves
12		Tinned anchovy fillets
2		Plum tomatoes; cut into strips
		Olive oil or sunflower oil for deep
		; frying
		Salt
		Lemon wedges or Agro Dolce Vinaigrette
100	g	Mixed salad leaves; rocket or lambs
		; lettuce (if serving
		; as a first course)
		; (3 1/2oz)
225	g	Plain flour; (8oz)
1/2	ts	Salt
1		Egg; seperated
1	tb	Sunflower oil
300	ml	Lager; (1/2 pint)
125	ml	Cold water; (4fl oz)

INSTRUCTIONS

FOR THE BATTER
To prepare the batter, sift the flour with the salt. Make a well in the
centre and add the egg yolk, the oil and half the beer. Mix gradually
drawing in the flour to make a smooth batter, adding more beer as you go
until it is all incorporated. Whisk in the water. Let the batter stand for
half an hour if you have the time. Literally, just before using, whisk the
egg white until it forms soft peaks and fold into the batter.
Either use a proper deep-fryer or fill a deep frying pan with a 2cm (3/4
inch) depth of oil, or use a wok, which is what I prefer to fry in. For
something like this I usually use a half and half mixture of olive oil and
sunflower oil. Heat it up until there is a gentle heat haze -about
185&deg;C/360&deg;F or when a cube of bread fizzles instantly and excitedly as soon
as it enters the oil and begins to brown within 10-20 seconds.
Dry the anchovies, wiping off oil with a paper towel (otherwise the batter
tends to float off them.) One by one dip the sage leaves, fillets and
strips of tomato into the batter, coating completely, then slide into the
hot oil.
Deep-fry until puffed and golden brown turning once. Drain quickly on
kithcen paper and sprinkle sage and tomato fritters with a little salt.
Serve immediately with the vinaigrette, or with lemon wedges.
If serving as a first course, toss the salad leaves with about 2/3 of the
dressing and arrange on individual plates. Keep the fritter hot as they are
fried, then arrange on the leaves and drizzle over the last of the
dressing. Serve immediately.
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