Name: It's a Kind of Magic
Ingredients: 4 tb Olive oil; 454 g Cumberland sausage ring; 1 lg Potato; coarsely grated; Half a red cabbage; 2 1/2 tb Chopped mixed herbs; 1 Onion; finely sliced; 1 pn Paprika and chilli powder; 1 Clove chopped garlic; 300 ml Lindisfarne mead; 2 ts Dijon mustard; 1 ds Balsamic vinegar; 1 tb Arrowroot; 150 ml Chicken stock; 55 g Cold butter; diced; 250 g Spinach; 1 pn Freshly grated nutmeg; Salt and pepper

What are the Substitutes for true Repentance? 1. You may reform in the actions without repenting in the heart (Ps. 51:16-17; Joel 2:13). 2. You may experience the emotion of repentance without the effect of it. 3. You may confess the words of a true repenter and never repent (Mt. 21:28-32; 1 Jn. 2:4, 4:20). 4. You may repent for the fear of reprisal alone and not for the hatred of sin. 5. You may talk against sin in public like a true repenter but never repent in private (Mt. 23:1-3). 6. You may repent primarily for temporal gains rather than the glory of God. 7. You may repent of lesser sins for the purpose of avoiding the greater sins (Lk. 11:42). 8. You may repent so generally that you never repent of any specific sin at all. 9. You may repent for the love of friends and religious leaders and not repent for the love of God (Isa. 1: 10-17). 10. You may confess the finished action of sin and not repent from the continuing habit of sin. 11. You may attempt repentance of your sin while consciously leaving open the door of its opportunity. 12. You may make an effort to repent of some sins without repenting of all the sin you know.

Jim Elliff

CATEGORY	CUISINE	TAG	YIELD
Meats	Sami	Ready, Steady, Cook	2	servings

INGREDIENTS

4	tb	Olive oil
454	g	Cumberland sausage ring
1	lg	Potato; coarsely grated
		Half a red cabbage
2 1/2	tb	Chopped mixed herbs
1		Onion; finely sliced
1	pn	Paprika and chilli powder
1		Clove chopped garlic
300	ml	Lindisfarne mead
2	ts	Dijon mustard
1	ds	Balsamic vinegar
1	tb	Arrowroot
150	ml	Chicken stock
55	g	Cold butter; diced
250	g	Spinach
1	pn	Freshly grated nutmeg
		Salt and pepper

INSTRUCTIONS

1 Heat 1 tbsp olive oil in a griddle pan, add the sausage and cook for
about 15-20 minutes, turning regularly, or until cooked through.
2 Wrap the grated potato in a clean tea towel and squeeze to wring out any
excess moisture.
3 Finely shred half the red cabbage and mix with the potato, 2 tbsp chopped
herbs and 1/4 onion. Heat 1 tbsp olive oil in a frying pan, add the potato
mixture and flatten into a thin layer. Cook for a few minutes on each side
until cooked through, golden brown and crisp.
4 For the Chutney: Heat 1 tbsp olive oil in a pan. Chop the remaining
cabbage and add to the pan with half the onion, pinch each of paprika and
chilli powder, 1/2 tbsp chopped herbs and 1 clove chopped garlic.
5 Add 150ml/ 1/4 pint mead, Dijon mustard and a dash of balsamic vinegar
and cook gently for 5-8 minutes until tender. Mix the arrowroot with a
little water to make a paste, stir into the chutney and bring to a simmer,
stirring. Season.
6 Heat 1 tbsp olive oil in a pan. Add 1/4 onion, cook gently for a few
minutes, add 150ml/ 1/4 pint mead and then simmer rapidly to reduce by
about half.
7 Add the chicken stock, dash of balsamic vinegar and bring to the boil.
Whisk in the cold butter and season. Heat a wok, add the spinach and cook
quickly to wilt. Add a pinch of freshly grated nutmeg and season.
8 Place the rosti on a plate, arrange the small piles of spinach around the
edge and sit the sausage on top. Spoon the chutney over the sausage and
drizzle the sauce around the edge.
Converted by MC_Buster.
NOTES : Chef - Kevin Woodford
Recipe by: Ready Steady Cook
Converted by MM_Buster v2.0l.

A Message from our Provider:

“A state of mind that sees God in everything is evidence of growth in grace and a thankful heart. #Charles Finney”