Name: Nut Crusted Emu Medallions
Ingredients: 4 Emu medallions; 100 ml Rich beef stock; 1 Egg; beaten; 100 g Unsalted cashew nuts; 2 tb Peanut oil; (or olive oil); 1/2 c Chinese style plum sauce; 250 ml Port wine; (1 cup); 3 lg Handfuls mixed lettuce leaves; 3 tb Olive oil; 2 tb Balsamic vinegar; 1 Lemon; juice of

Coming to Christ means I die to self. It’s allowing Christ to reign as Lord in my heart and desiring to see Him live His will through me. It’s death to the relentless but never-satisfying quest for affirmation. It’s freedom from the vain need to promote self. It’s separation from fight to find personal worth and identity. Fighting less for my rights. Decreasing so He increases in me. It’s finding approval in Him and realizing the true fulfillment in living for His glory. Death to self so life might live within us. When the pride goes so does the selfish agendas and the traits like the bitterness, the jealousy, the unforgiving spirits, the critical attitudes. Christ reigns resulting in joy and peace. Eyes are opened to new horizons. Curse is reversed. Life is restored.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs, Grains	Sami	Tamara3	1	servings

INGREDIENTS

4		Emu medallions
100	ml	Rich beef stock
1		Egg; beaten
100	g	Unsalted cashew nuts
2	tb	Peanut oil; (or olive oil)
1/2	c	Chinese style plum sauce
250	ml	Port wine; (1 cup)
3	lg	Handfuls mixed lettuce leaves
3	tb	Olive oil
2	tb	Balsamic vinegar
1		Lemon; juice of

INSTRUCTIONS

Simmer the port wine in a saucepan until reduced by half (125ml.), about 8
minutes then mix with the plum sauce.
Preheat the oven to 180c.
Crush the cashew nuts. Place the beaten egg in a bowl and dip the sides of
the medallions into the beaten egg then roll into the crushed nuts so that
the top and bottom have no coating but the sides are completely coated in
the nuts.
Heat the peanut oil in a heavy frypan and seal the medallions over a high
heat until golden on both sides. Transfer the pan to the hot oven and cook
for a further 4 minutes.
Meanwhile, wash the lettuce leaves and toss with the olive oil, balsamic
and lemon juice, adding salt and pepper to taste.
When the meat is cooked, remove the pan from the oven and serve over the
pile of dressed salad leaves, drizzled with the plum sauce.
Converted by MC_Buster.
Per serving: 1070 Calories (kcal); 72g Total Fat; (78% calories from fat);
6g Protein; 39g Carbohydrate; 187mg Cholesterol; 68mg Sodium Food
Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1/2 Fruit; 14 Fat; 0
Other Carbohydrates
Converted by MM_Buster v2.0n.

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