Name: Grilled Herrings with Bubble And Squeak
Ingredients: 6 Fresh herrings; 225 g King Edward potatoes; (8oz); 6 sl Smoked bacon; Grainy mustard; Double cream; Flat leaf parsley; Dill; 2 Shallots; 1/4 Savoy cabbage; Seasoning; Olive oil; Butter; 55 g Flour; (2oz)

When skeptics have tried to disprove Christianity, they most often aim their gums at the Resurrection. Disprove the Resurrection and our entire faith crumbles. Even the Bible supports that! But yet when under close and critical scrutiny, the Resurrection of Jesus Christ has the greatest support. Many knew the right tomb to enter as eyewitnesses of Jesus’ burial. The disciples were not hallucinating. They didn’t steal the body. How could they have overcome the guards? Moreover, they didn’t even believe there would be a resurrection. The Romans were masters at killing people. They ensured Jesus was dead. They had no reason to steals the body. Their reputation was on the line. And the Jews actually feared a fake resurrection. They would have been the last ones to remove the body. Everyone wanted to see the body in the grave that Sunday morning, included the women who first visited. No one could produce the body once it disappeared. As possibly the silliest belief – the so-called “Swoon Theory.” That Jesus never died, was revived from the cold air in the tomb, pushed aside the massive stone by Himself from the inside and as a weakened and bloody mess convinced the disciples He was the victorious risen Lord.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains, Dairy		Simply, Fish	1	servings

INGREDIENTS

6		Fresh herrings
225	g	King Edward potatoes; (8oz)
6	sl	Smoked bacon
		Grainy mustard
		Double cream
		Flat leaf parsley
		Dill
2		Shallots
1/4		Savoy cabbage
		Seasoning
		Olive oil
		Butter
55	g	Flour; (2oz)

INSTRUCTIONS

Make the bubble and squeak by mashing the potatoes and add in some blanched
cabbage with sauteed bacon. Season well and add some chopped herbs and
diced onion, mix well. Form into about 140g (5oz)cakes with a little flour
and pan fry in some butter and olive oil. Fillet and place under a hot
grill for about 4 minutes until the skin is nice and crisp.
While cooking add the mustard in a pan with the cream, white wine, herbs
and seasoning and bring to the boil, then leave to one side.
Place the bubble and squeak onto the plate and add the sauce around the
herrings on the top.
Converted by MC_Buster.
Per serving: 219 Calories (kcal); 1g Total Fat; (2% calories from fat); 7g
Protein; 46g Carbohydrate; 0mg Cholesterol; 8mg Sodium Food Exchanges: 3
Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
Converted by MM_Buster v2.0n.

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