Our drive to evangelize and our desire to grow numerically have led us to “use” worship as a tool to reach the lost. We have gone so far as to turn our worship services, as opposed to evangelistic services, into "seeker-friendly" meetings, so the world will feel at home when they come into the house of God. We should always be sensitive to the unsaved, but nowhere in Scripture are we told to accommodate the world in what God calls the believer to offer to Him.

Ron Owens

CATEGORY	CUISINE	TAG	YIELD
Seafood, Fruits, Vegetables	Sami	New, Superchefs	1	servings

INGREDIENTS

250	g	Crayfish tail; removed from the
		; shell (lobster can
		; be substituted)
		; (9oz)
300	g	Uncooked prawn tails; shelled (10 1/2oz)
1	lg	Cooking onion
1	md	Red onion
1	md	Bunch chives
1	sm	Bunc flat parsley
1	sm	Bunc fresh coriander
1	sm	Paw-paw
3		Fresh limes
2		Ruby grapefruit
1	pk	Samoosa pastry
250	ml	Vegetable/sunflower oil; (9fl oz)
75	ml	Extra virgin olive oil; (2 1/2fl oz)
25	ml	Balsamic vinegar; (1fl oz)
125	ml	Cold water; (4 1/2fl oz)
50	g	Cornflour; (2oz)

INSTRUCTIONS

Chop the coriander finely and put to one side. Do the same with each
of the other herbs.
Chop the onions finely (separately) and put to one side.
Segment the limes and grapefruit.
Dice the paw-paw finely.
Cut the cray-fish and prawns into smaller pieces and place in a food
processor together with the chopped cooking onion. Process for a
minute or so. Then season lightly with salt and pepper and add two
thirds of the coriander, two thirds of the flat parsley and one third
of the chives. Process further, until the mixture is smooth, but not
pur.e.
Remove the mixture from the processor and put in a mixing bowl.
Follow the instructions on the samoosa pastry packet for folding the
pastry into samoosas, putting a dessert spoonfull of the prawn and
crayfish mix into each of the samoosas.
Mix a little of the water with the cornflour until a smooth paste is
achieved, and then seal the edge of the samoosas with the cornflour
and water mix.
Mix the citrus segments with the remaining herbs, the red onion, the
balsamic vinegar and the olive oil.
Heat the vegetable/sunflower oil to 180&deg;C/350&deg;F and once the oil is
hot fry the samoosas until golden brown.
Once cooked, remove the samoosas from the oil and place on kitchen
towl to drain excess oil. Serve immediately, garnishing the samoosas
with the salsa.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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