Chargrilled Wild Boar With Sweet Potato Mash And Fennel G

Ethnic identity is a morally neutral attribute. Black or white is not an issue of right or wrong, and any attempt to say otherwise should be opposed. However, sexual activity is a morally chosen behavior. To be sure, similar to how we have different skin colors, we may possess different dispositions toward certain sexual behaviors. But where our ethnic makeup is not determined by a moral choice or contrary to a moral command, our sexual behavior is a moral decision, and just because we are inclined to certain behaviors does not make such behaviors right.

David Platt

CATEGORY	CUISINE	TAG	YIELD
Dairy			1	Servings

INGREDIENTS

1		Leg of wild boar marinated
		overnight in garlic
		carrots
		red wine
		Rosemary, honey and brown
		sugar
		Olive oil
		Sea salt
2		Lemons
		Fresh basil
		Fresh rosemary
1	lb	Sweet potato
1/2	lb	Normal potato
1/4	pt	Milk
		Salt and pepper
		Nutmeg to taste
		Fennel bulbs
		Garlic
		Baby onion
		Grated parmesan
1 1/2	oz	Butter
1 1/2	oz	Plain flour
1	pt	Hot milk
		Salt and pepper
		Grated nutmeg
1	lb	Cooking apples
		Garlic
1	oz	Brown sugar
1/2	pt	Water

INSTRUCTIONS

BBQHaving marinated the leg of wild boar overnight, remove the meat
from the bone and cut into good sized pieces. Season well and drizzle
with olive oil. Barbecue or chargrill until well done. Once cooked,
place in a bowl and dress with olive oil, lemon juice, fresh basil  and
rosemary before serving.  Sweet potato mash - peel the sweet and normal
potatoes before cutting  into pieces and boiling (separately) for 20-30
minutes in salted  water. Drain and then mash the sweet and normal
potatoes together  with milk until smooth. Add seasoning and nutmeg to
taste.  Bechamel - melt the butter in a pan and mix in the flour to
form a  smooth paste. Remove from the heat and slowly add all the milk.
Return to the heat and stir continuously until sauce thickens. Add
grated nutmeg and season to taste.  Part boil the fennel and then place
in a basting tin with some olive  oil on the barbecue or chargrill.
Once slightly browned, smother in  bechamel sauce and top with a
generous amount of grated parmesan.  Place under a grill until slightly
browned on top.  Bring the water to the boil and add the apples, brown
sugar and a  little garlic. Simmer until the apples break down and
reduce to a  sauce consistency.  DISCLAIMER(c) Copyright 1996 - SelecTV
Cable Limited. All rights  reserved. Carlton Food Network
http://www.cfn.co.uk/  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2543 Calories From Fat: 1124 Total Fat: 127.9g Cholesterol: 294.5mg Sodium: 3786mg Potassium: 3488.5mg Carbohydrates: 261.9g Fiber: 34.2g Sugar: 133.4g Protein: 104.9g

There is a vast difference between such an affection and that selfish and unhallowed friendship to God which terminates on our own happiness as its supreme motive and end. If a man in his supposed love to God has no ultimate regard except to his own happiness, if he delights in God not for what He is but for what He is to him, in such a sentiment there is no moral virtue. There is indeed great love of self but no true love of God. But where the enmity of the carnal mind is slain, the soul is reconciled to the divine character as it is. God Himself in the fullness of His manifested glory becomes the object of devout and delighted contemplation. In his more favored hours, the views of a good man are in a great measure diverted from himself. As his thoughts glance toward the varied excellence of the deity, he scarcely stops to inquire whether the being whose character fills his mind and in comparison of whose dignity and beauty all things are atoms and vanity will extend his mercy to him. His soul cleaves to God and in the warmth and fervor of devout affection, he can often say, “Whom have I in heaven but Thee, and there is none on the earth that I desire beside Thee, as the hart pants after the waterbrooks, so pants my soul after Thee, O God.”

Gardiner Spring