When we are united to Christ a mysterious exchange takes place: He took our curse, so that we may receive His blessing; He became sin with our sin, so that we may become righteous with His righteousness... On the one hand, God declined to 'impute' our sins to us, or 'count' them against us, with the implication that He imputed them to Christ instead. On the other, God has imputed Christ's righteousness to us... We ourselves have done nothing of what is imputed to us, nor Christ anything of what is imputed to Him... He voluntarily accepted liability for our sins.

John Stott

CATEGORY	CUISINE	TAG	YIELD
Grains, Eggs, Dairy, Vegetables		Can’t, Cook, Won’t, Cook	2	servings

INGREDIENTS

25	g	Brazil nuts
1		Garlic clove
4		Fresh sage leaves; extra to garnish
1		100 g whole round of Camembert
1		Egg
2	tb	Milk
1		Whole nutmeg
50	g	Fresh white breadcrumbs
1	tb	Seasoned flour
		Salt and pepper
		Vegetable oil; for deep frying
225	g	Cranberries; thawed if frozen
100	g	Caster sugar
1/4	ts	Ground ginger
1	lg	Orange
2		Parsnips
1	ts	Vegetable oil
1	tb	Runny honey
1	ts	Soy sauce

INSTRUCTIONS

FOR THE SAUCE
FOR THE GLAZED PARSNIPS
1 Quarter the parsnips and cook in a pan of boiling, salted water for
7-8 minutes until tender.
2 For the Sauce: Place the cranberries, sugar and ginger in a small
pan. Using a zester, pare in the orange rind and squeeze in the juice.
3 Bring to the boil and simmer for 15 minutes until the berries have
all popped and the sauce is thick and glossy.
4 Roughly chop the Brazil nuts and place in a small bowl. Finely chop
the sage and crush the garlic. Mix with the nuts.
5 Quarter the Camembert into four wedges and cut the cheese
horizontally from the point of the wedge right up to, but not
through, the rind.
6 Sprinkle the nut mixture inside each piece of cheese and press
firmly back together so the filling is enclosed. Drain the parsnips.
7 Crack the egg into a shallow bowl and whisk with the milk, grating
of nutmeg and plenty of seasoning.
8 Dust the cheese wedges with the seasoned flour and dip in the
beaten egg and the breadcrumbs, ensuring they are evenly coated. Put
on a plate and refrigerate for a couple of minutes.
9 Heat the oil in a saute pan and add the drained parsnips. Drizzle
in the honey and soy and cook for 3-4 minutes, turning until brown
and glazed.
10 Deep fry the filled Camembert for 1-2 minutes until crisp and
golden brown. Drain on kitchen paper.
11 Pile the glazed parsnips high on a serving plate and spoon over a
little of the cranberry sauce. Top with the Camembert wedges and
garnish with the chives.
Converted by MC_Buster.
Recipe by: Can't Cook Won't Cook
Converted by MM_Buster v2.0l.

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