Fathers, discuss what you read in your morning devotions. It takes no preparation, and is conducive to spontaneous discussion. If you missed morning devotions, discuss the Sunday sermon, or read through a book of the Bible together. The possibilities are endless. The point is this: You don’t need to be a Bible scholar or a schoolteacher to teach your children. What you need is diligence, consistency, perseverance, and confidence that repeated exposure to the gospel will ultimately change your children’s lives.

William Farley

CATEGORY	CUISINE	TAG	YIELD
Dairy, Grains		Sainsbury13, Sainsbury’s	4	servings

INGREDIENTS

1		800 g pack; (4) corn on the cobs
250	g	Butter; chilled and cubed
		; (8oz)
2		Shallots; finely chopped
1		Bay leaf
75	ml	White wine vinegar; (3fl oz)
175	ml	White wine; (6fl oz)
150	ml	Water; (5fl oz)
2	tb	Double cream
1	bn	Fresh coriander; chopped
1	ts	Lightly crushed coriander seeds
		Salt and freshly ground black pepper

INSTRUCTIONS

FOR THE CORN
FOR THE BUTTER
For the corn: cook as per pack instructions.
Melt 25g (1oz) butter, add shallots, cardamon pods and bay leaf. Cook
gently until shallots are soft.
Add the vinegar and reduce by three quarters.
Add the wine and reduce again, do the same when the water is added.
Slowly add the double cream and bring to simmering point, then add the
butter while whisking, a few pieces at a time.
Season to taste, then strain through a sieve
If the sauce becomes too thick add a few drops of water or lemon
juice.
Reserve a quarter of the coriander leaves for chopping as a garnish.
Roughly chop the remainder and add to the sauce with the crushed
coriander seeds.
Add the chopped coriander just before serving over the corn on the
cobs.
Converted by MC_Buster.
NOTES : The time taken to make this coriander butter is well worth the
effort.
Converted by MM_Buster v2.0l.

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