Name: Pork Steak with Mushrooms And Lentils
Ingredients: 125 g Puy lentils; (4oz); 375 g New potatoes; washed (12oz); 125 g Oyster or chanterelle mushrooms; (4oz); 4 tb Olive oil; 2 Shallots; finely chopped; 1 Clove garlic; crushed; 150 ml Fresh beef stock; ( 1/4 pint); 4 Pork leg steaks; Salt and freshly ground black pepper

I was a sinner, less perfect than God. By conviction of the Holy Spirit I learned that my condition would incur the eternal condemnation of God if I did not submit to His grace. I acknowledged myself a sinner and threw myself on His mercy and grace, recognizing that He had brought salvation to earth through His Son Jesus Christ. After God the Father put God the Son to death on the cross, He could proclaim grace and pardon to all who would submit to Him. I came to the cross, believed His promise about His Son, and God declared me righteous even while I was ungodly and gave me authority to become His child. I ceased to be a child of wrath and became a child of God, justified from all things. Simultaneously, I was declared to be an heir of God, joint-heir with Jesus Christ. I received eternal life, and shall never perish. I was accepted in the Beloved; my body became the temple of the Holy Spirit; I was born of the Spirit into the family of God, baptized by the Holy Spirit into the body of Christ, and sealed by the Holy Spirit unto the day of redemption. I have an inheritance incorruptible and undefiled and that fades not away, reserved in Heaven for me. Although I know myself to be a sinner, I am not concerned about the penalty for sin, since the Lord Jesus Christ bore the penalty and declared me righteous. The love of Christ becomes the constraining factor in my life, and I seek to glorify Him as Lord. I know Him as my Creator and so have peace of mind. I know Him as Savior and so have peace of conscience. In the measure that I enter into the second rest, I know Him as Lord and find the peace that passes all understanding.

Donald Grey Barnhouse

CATEGORY	CUISINE	TAG	YIELD
Meats		Sainsbury’s, Sainsbury11	4	servings

INGREDIENTS

125	g	Puy lentils; (4oz)
375	g	New potatoes; washed (12oz)
125	g	Oyster or chanterelle mushrooms; (4oz)
4	tb	Olive oil
2		Shallots; finely chopped
1		Clove garlic; crushed
150	ml	Fresh beef stock; ( 1/4 pint)
4		Pork leg steaks
		Salt and freshly ground black pepper

INSTRUCTIONS

Place the lentils in a saucepan of cold water over a moderate heat bring
the water to the boil, reduce the heat and simmer the lentils until they
are cooked following instructions on the pack.
Place the potatoes in a saucepan of cold water over a moderate heat, bring
to the boil, reduce the heat and simmer until tender this takes
approximately 10 minutes. Drain and refresh under cold water and chop each
potato into 4 pieces.
Wash the mushrooms and pat dry using absorbent kitchen paper. If the
mushrooms are large break them into smaller pieces.
Heat 2 tablespoons of the oil in a frying pan, add the shallots and garlic
and cook for 1 minute. Add the mushrooms, reduce the heat and cook for 3
minutes until tender. Remove from the heat and add seasoning to taste.
Add the lentils and stock to the mushroom mixture.
Heat the remaining oil in a frying pan over a moderate heat and add the
potatoes, cook until they are crispy and add seasoning to taste. Remove
from the pan and keep warm.
Cut each leg steak into 2 pieces and season them. Place the steaks into the
hot frying pan and cook for 3-4 minutes each side depending on the
thickness of the steak.
Reheat the lentils and mushrooms and spoon onto hot serving plates, place
the crispy potato and the pork on top and serve immediately.
Converted by MC_Buster.
NOTES : Based on a regional dish this embodies the flavours of South
Western France.
Converted by MM_Buster v2.0l.

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