Name: After Meeting Mike I Thought I'd Become a Prawn Again C P
Ingredients: See part 1

The rich etymology of “discipline” suggests a conscious divestment of all encumbrances, and then a determined investment of all one’s energies. Just as ancient athletes discarded everything and competed gumnos (naked), so must the disciplined Christian man divest himself of every association, habit, and tendency which impedes godliness. Then, with this lean spiritual nakedness accomplished, he must invest all his energy and sweat in the pursuit of godliness.

Kent Hughes

CATEGORY	CUISINE	TAG	YIELD
		Ready, Steady, Cook	1	servings

INGREDIENTS

See part 1

INSTRUCTIONS

2 Add the honey and mustard to the pan and continue cooking until the
sausages are cooked through. Serve.
  PAN FRIED CHICKEN WITH CHERRY CABBAGE:
Preheat the oven to 220c/Gas Mark 7.
1 Heat the oil in a small frying pan. Add the chicken and brown on all
sides. Cook in the oven for 10-12 minutes.
2 Heat the cherry juice in a medium sized pan, add the cabbage and
gently simmer.
3 When the cabbage has softened, add the wine and sugar. Bring to the
boil, reduce down and serve with the chicken.
  CAULIFLOWER:
1 Cut the cauliflower into florets and cook in boiling salted water
until tender. Drain the cooked cauliflower and mix with the herbs.
Serve with the prawns.
  PRAWNS:
1 Remove the heads and tails from the prawns. Reserve for the soup.
Remove any visible black veins and butterfly each prawn by cutting
the back with a sharp knife. Heat the oil in a wok, add the prawns
and fry for three minutes.
2 Add the garlic and lemon zest. Cook for a further 3-4 minutes or
until cooked through. Season and serve.
  CABBAGE:
Combine all the ingredients together in a bowl. Season and serve.
  SOUP:
1 Cut the chicken into escalopes. Heat 15ml/1tbsp oil in a shallow
pan and fry the chicken until cooked through.
2 Heat the remaining oil in a pan and fry the reserved prawn heads and
tails with the garlic, lemon juice, tabasco and tomato ketchup.
3 After two minutes, add the wine, stock cubes, spices and 300ml/ 1/2
pt boiling water.
4 Simmer gently for 8-10 minutes, then strain through a sieve. Return
to the pan and add the coriander and chicken before serving.
Converted by MC_Buster.
NOTES : Chef - Anthony Worrall Thompson
Recipe by: Ready Steady Cook
Converted by MM_Buster v2.0l.

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