Name: Marinated Pork Fillet with Rosti Potato
Ingredients: 850 g Pork fillet cut into 4 portions; 1 bn Sage; 300 ml Olive oil; (10fl oz); 500 ml Vegetable oil; (17fl oz); 2 Shots brandy; 4 tb Soy sauce; (50ml); 2 Cloves garlic; 1 Carrot; 2 Shallots; (2 to 3); 3 Apples; 2 Glasses Cava; 75 g Ready to eat dried prunes; 400 ml Veal jus; (15fl oz); 1 Lemon; 1 lg Potatoes; 50 g Butter; (2 oz)

Neither can we say the disciples were “seeker sensitive.” In Luke 10:10-16 Christ gave seventy of His most faithful followers specific instructions to symbolically “shake the dust from their feet” as a rebuke to those who do not accept the gospel. He doesn't tell them to try a different method, revise their message, or buddy-up to the people in an effort to win them over. Instead they were to do exactly as Christ had commanded, preaching the gospel He had declared and ministering in His name, no matter what the result. And what about Paul? Hear again Galatians 1:10: “For do I now persuade men, or God? Or do I seek to please men? For if I still pleased men, I would not be a servant of Christ.” Instead of seeking to be a people-pleaser, the true disciple, and thus the true worshipper, mirrors Christ's uncompromising zeal to please the Father.

Bill Izard

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables		Superchefs	4	servings

INGREDIENTS

850	g	Pork fillet cut into 4 portions
1	bn	Sage
300	ml	Olive oil; (10fl oz)
500	ml	Vegetable oil; (17fl oz)
2		Shots brandy
4	tb	Soy sauce; (50ml)
2		Cloves garlic
1		Carrot
2		Shallots; (2 to 3)
3		Apples
2		Glasses Cava
75	g	Ready to eat dried prunes
400	ml	Veal jus; (15fl oz)
1		Lemon
1	lg	Potatoes
50	g	Butter; (2 oz)

INSTRUCTIONS

Marinade the pork fillet in a little olive and vegetable oil, a shot of
brandy, a few sage leaves, the garlic and the soya sauce and leave for at
least four hours.
Rosti potato: In the skin boil the potatoes until half cooked, whilst still
hot peel them and allow to cool. When cold cut into thin strips and mix
with a knob of melted butter, some shredded sage and season with salt and
pepper. Heat some oil in four individual omelette pans and fry the potato
mix, turning when golden brown.
Apple confit: Peel and core the apples and cut into half inch cubes lightly
glaze in a pan with a little butter, a squeeze of lemon and some sage until
tender, then caramelise with a little sugar.
Prune and cava sauce: Cut the carrot and shallots into a fine dice
(brunoise) and sweat in a little butter, when lightly covered add the cava
and brandy and reduce by two thirds. Then add the halved prunes and veal
jus and reduce by half. Finish the sauce by whisking in a knob of butter
and seasoning, do not boil away.
Season the pork and colour lightly in a frying pan, in a wok heat the two
oils together carefully, when hot enough add the pork and remove from the
heat, allow to cook through.
In a small ring put a layer of the apple confit on four plates, then place
the rosti potato on top, slice the cooked pork and arrange around the
apple, finish with the sauce and some deep fried sage.
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