Since the Renaissance, and more particularly since the Enlightenment, the world-views have been developed which involve skepticism about basis Christian tenants. Such are the agnosticism which denies that God is knowable, the rationalism which denies that He is incomprehensible, the idealism which denies that He is transcendent, and the existentialism which denies rationality in His relationships with us. When these un- and anti-biblical principles seep into men’s theologies at presuppositional level, as today they frequently do, faithful interpretation of Holy Scripture becomes impossible.

Unknown Author

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy, Vegetables, Fruits	Sami	Ready, Steady, Cook 2	1	servings

INGREDIENTS

1/2		Chicken stock cube
1		Clove garlic; finely chopped
1	tb	Fresh oregano; chopped
7	tb	Olive oil
1		Pinches chilli powder
250	g	Halloumi cheese; cut into 5 slices
1		Lemon; juice of
1		Orange; juice of
1	tb	Chopped fresh sage
2		2 1/2 cm thi white bread; cubed
200	g	Kurly kale; stalks removed
4	tb	Chopped fresh mint
25	g	Butter
4		Sprigs rosemary
4	sl	Lemon
1		Sweet potato; peeled
		Vegetable oil for deep fat frying
2		Venison steaks
2	tb	Balsamic vinegar
150	ml	Red wine
150	ml	Double cream
100	ml	Greek yoghurt
1		500 gram bag frozen black forest fruits
		Salt and pepper

INSTRUCTIONS

Preheat oven to 200c/400f/Gas 6.
1 Place the chicken stock cube in a pan and pour on 150ml/ 1/4 pint boiling
water. Add the finely chopped garlic clove and cook for 2-3 minutes. Stir
through the chopped oregano. Heat through the nuts in a wok.
2 Transfer to a blender and blend with 2 tbsp olive oil, 4 tbsp of the
stock mix and the chilli powder, season.
3 Place the slices of halloumi in a dish. Sprinkle over the lemon juice,
juice of 1/2 orange and the chopped sage. Season with salt and pepper.
4 Heat a griddle pan and griddle the cheese slices until browned on both
sides. Keep warm. Heat 1 tbsp olive oil in a small ovenproof frying pan and
fry the bread cubes.
5 Season with salt, transfer to the oven and bake until golden and crispy.
Mix half the raw kale with 2 tbsp chopped mint and the peanut dressing. To
serve put the croutes on a plate. Pile on the kale and put the halloumi on
top.
6 Melt 25g/1oz butter in an ovenproof frying pan with 1 tbsp olive oil. Add
the rosemary sprigs and lemon slices. Dice half the potato and add to the
pan. Season with salt and pepper.
7 Transfer to a pre-heated oven and bake for 10-12 minutes. Transfer back
to the pan and mash, and season. Put a ring mould on a plate and fill with
the mash. Allow to set in a warming oven.
8 Finely slice the other half of the potato on a mandolin. Third fill a
medium pan with vegetable oil and, when hot, deep fry the potato slices
until golden and crisp. Drain on kitchen paper.
9 Cut a venison steak into strips. Heat 1 tbsp olive oil in a frying pan
and fry the venison strips with 2 tbsp balsamic vinegar and 150ml/ 1/4 pint
red wine. Keep warm.
10 In a separate pan season the second steak and dry fry for two minutes on
either side. Keep warm. Heat 2 tbsp olive oil in a wok. Stir fry the
remaining kale with 1 tbsp water, season.
11 To serve, remove the ring from the mash, put the stir fry kale on top
with the dry fried venison. Garnish with the crisps. Put the venison strips
around the plate.
12 Whip the double cream and stir in the Greek yoghurt, 2 tbsp chopped mint
and juice of 1/2 orange. Serve with the forest fruits.
Converted by MC_Buster.
Per serving: 1579 Calories (kcal); 120g Total Fat; (67% calories from fat);
13g Protein; 119g Carbohydrate; 55mg Cholesterol; 613mg Sodium Food
Exchanges: 4 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 2 1/2 Fruit; 23
1/2 Fat; 0 Other Carbohydrates
Recipe by: Ready Steady Cook
Converted by MM_Buster v2.0n.

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