Douillion Of Cep, Chestnut And Parsnips

We must not treat that knowledge simply as a source of delight. We must do something more. We must follow in the train of those who, knowing God, have proclaimed Him. Here is our task. Here is an additional delight. This knowledge, like all knowledge, is enjoyed best when it is shared. And this knowledge of God, like no other knowledge, will bring life and health to a sin-sick world. It is the glory of the Christian to tell out the glory of God. God made us for this. Let us arise and do it with all our might!

Tom Wells

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables, Dairy, Eggs	Vegetarian	Food networ, Food6	4	Servings

INGREDIENTS

150	g	Brown long grain rice
		cooked
25	g	Butter
2		Shallots, chopped
1		Garlic clove, crushed
1		Leek, finely chopped
150	g	Fresh ceps
100	g	Parsnips, peeled and grated
1	T	Fresh thyme, chopped
4		Basil leaves, chopped
150	g	Fresh white breadcrumbs
50	g	Chestnuts, chopped
100	g	Vegetarian Cheddar cheese
		grated
2		Eggs, beaten
450	g	Prepared puff pastry
1	pn	Nutmeg
150	g	Button onions or shallots
75	g	Chestnuts, prepared
75		Madeira
300		Vegetable stock
50	g	Butter, unsalted
1	T	Brown sugar
100		White wine
50	g	Redcurrants, stalks removed
3	T	Vegetable oil

INSTRUCTIONS

In a separate pan heat the butter, shallots and garlic and cook for 5
minutes over a low heat until softened. Raise the heat and add the
ceps, parsnips and herbs. Saute for 5-7 minutes until golden brown.
Remove from the heat and leave to cool.  In a clean bowl, combine the
vegetables, rice, breadcrumbs, cheese,  eggs and chestnuts. Season to
taste and add a pinch of nutmeg. On a  lightly floured surface, roll
out the pastry to a rectangle about 3mm  thick. Trim to 45cmx30cm and
cut into six squares, each measuring  about 15cm square.  Place a ball
of the rice mixture in the centre of each pastry square  and brush the
remaining area with a little beaten egg.  Carefully fold the four
corner points of the pastry into the centre  and seal the edges. Roll
out the pastry trimmings and top each parcel  with pastry leaves or a
simple circle to enclose the inner filling.  Brush the exterior of each
parcel with beaten egg and leave in the  fridge until ready to bake.
Bake for 15-20 minutes until golden. For  the garnish, heat the oil
until hot, add the onions and colour until  brown, add the chestnuts
and sugar and caramelise together. Pour in  the wine and Madeira and
bring to the boil.  Add the vegetable stock and reduce the heat, simmer
until the onions  and chestnuts are cooked, finish with the butter. Add
the  redcurrants, adjust seasoning and cordon around the baked
douillion.  Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1656 Calories From Fat: 793 Total Fat: 89.2g Cholesterol: 243.8mg Sodium: 1255.7mg Potassium: 1450.2mg Carbohydrates: 152.8g Fiber: 16.6g Sugar: 25.1g Protein: 67.7g

We are all starved for the glory of God, not self. No one goes to the Grand Canyon to increase self-esteem. Why do we go? Because there is greater healing for the soul in beholding splendor than there is in beholding self. Indeed, what could be more ludicrous in a vast and glorious universe like this than a human being, on the speck called earth, standing in front of a mirror trying to find significance in his own self-image? It is a great sadness that this is the gospel of the modern world. The Christian Gospel is about 'the glory of Christ,' not about me. And when it is—in some measure—about me, it is not about my being made much of by God, but about God mercifully enabling me to enjoy making much of Him forever.

John Piper