Name: Arbroath Smokie Flan - Scotland
Ingredients: 6 lg Scallops; 10 oz Arbroath smokie fillet; (after skinning and; ; boning); 3 Whole eggs; 7 fl Creme fraiche; 1 Lemon; juice of; Freshly ground black pepper; 3 lg Red peppers; 1/4 pt Extra virgin olive oil; 1 Sprig rosemary; 1 tb Balsamic vinegar; Salt and ground black pepper; 1 ts Sea salt; 2 Cloves garlic; mashed; 1 bn Chives

Today’s parents tend to be more passive and less involved in their children’s lives than any generation in our nation’s history. They have turned their children over to artificial, surrogate parents. Day-care centers, relatives, the television set, and the child’s own peers often have far more influence on the moral and social development of today’s children than parents do. That is an abdication of the parent’s duty before God. The Lord Himself gave parents – not schools, youth leaders, Sunday school teachers, or anybody else – the primary responsibility for the nurture and admonition of (their) children.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Eggs	Sami	Twelve, Chefs, Of, Christmas	1	servings

INGREDIENTS

6	lg	Scallops
10	oz	Arbroath smokie fillet; (after skinning and
		; boning)
3		Whole eggs
7	fl	Creme fraiche
1		Lemon; juice of
		Freshly ground black pepper
3	lg	Red peppers
1/4	pt	Extra virgin olive oil
1		Sprig rosemary
1	tb	Balsamic vinegar
		Salt and ground black pepper
1	ts	Sea salt
2		Cloves garlic; mashed
1	bn	Chives

INSTRUCTIONS

FLAN
OIL
Preheat the oven to 180C/350F/gas mark 5.
To prepare the oil, place the peppers in a small frying pan and add 2
tablespoons of olive oil, the sprig of thyme, garlic, sea salt and a
little ground black pepper. Place in the oven and cook for 30-40
minutes, turning occasionally. Remove, place the peppers in a bowl,
cover with cling film and set aside. When cool, skin and de-seed the
peppers and force through a fine sieve into a bowl. Add the vinegar
and whisk in the olive oil. Season to taste and set aside.
To prepare the flan, warm the smokie in an oven at 150C/300F/gas mark
2. This makes it easier to remove the skin and split the fish in two.
Remove all the bones and put the flesh in a food processor. Puree
until smooth, add the eggs, and puree again. Add the creme fraiche
and process again. Stir in half the lemon juice and season to taste.
Preheat the oven to 150C/300F/gas mark 2.
Spoon the fish mixture into 6 well buttered small ramekins. Stand
them in a small roasting tin and pour in boiling water to come
halfway up the sides of the moulds. Cover with greaseproof paper and
place in the oven for about 20 minutes, or until set. Remove and keep
warm.
To roast the scallops, slice each scallop into 3 equal discs. Lay out
and season with a little salt and lemon juice. In a very hot
non-stick frying pan, add about 5 tbsp of olive oil, place the
scallops in and roast very quickly. When they are a little golden,
remove and arrange on 6 warm plates, 3 on each. Turn out the flans
and place in the centre of each plate. Drizzle a little of the red
pepper oil over each and serve.
This dish can be garnished with a few dressed salad leaves and herbs.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

A Message from our Provider:

“God is bigger than any church”

How many of us, who are engaged in the Lord's holy service, are secretly cherishing some proud aspiration of excelling other men, of making a name for ourselves, of securing money or fame! We will use the pulpit as a pedestal for the adulation of the world, and the cross for a post on which to hang garlands to our own glory. How often do we preach sermons, or make addresses, and attend meetings, with no other thought than to secure the recognition and praise of those to whom we “minister.” All of this must be laid aside. We must have no selfish, prideful ulterior motives to serve Christ.

F.B. Meyer