After Meeting Mike I Thought I’d Become A Prawn Again C P

Feelings of sorrow alone aren't necessarily conviction. We can be sorrowful for many reasons, including selfish ones. We can be sorry for the bad consequences of our sin, sorry we were caught, sorry we lost someone's respect. The kind of worldly grief can't begin to address the true offense of sin, and it can't begin to change us [see 2 Cor. 7:8-9]. Only godly grief brings repentance. And only repentance testifies to the surgical effect of God's truth applied to our sinful hearts.

Dave Harvey

CATEGORY	CUISINE	TAG	YIELD
		Cook, Ready, Steady	1	Servings

INGREDIENTS

See part 1

INSTRUCTIONS

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.

A Message from our Provider:

“Better to face the truth now, than after death”