Porky Pasta With Pickled Nuts

The excessive preeminence given to the Holy Spirit in their devotions and their preoccupation with gifts, ecstasies, and “prophecies” has tended to neglect of the Scriptures. Why be tied to a Book out of the past when one can communicate every day with the living God? But this is exactly the danger point. Apart from the constant control of the written revelation, we soon find ourselves engulfed in subjectivity; and the believer, even if he has the best intentions, can sink rapidly into deviations, illuminism or exaltation. Let each remind himself of the prohibition of taking anything away from Scripture or adding anything to it (Deut. 4:2; Rev. 22:18–19). Almost every heresy and sect has originated in a supposed revelation or a new experience on the part of its founder, something outside the strictly biblical framework.

Rene Pache

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy, Grains, Vegetables		Cook 2, Ready, Steady	2	Servings

INGREDIENTS

450	g	Pork sausagemeat
2	T	Chopped fresh sage, plus a
		few whole
		fresh sage leaves
1		Red onion, finely chopped
5	T	Olive oil
3		Courgettes
1		500 gram car creamed
		tomatoes
4	T	Double cream
2	T	Chopped fresh mixed herbs –
		basil chives and parsley
1		390 gram jar pickled walnuts
1	pn	Caster sugar
1	pn	Mustard powder
250	g	Fresh lasagne
		Vegetable oil for deep
		frying
		Salt and pepper

INSTRUCTIONS

In a bowl mix the sausagemeat, sage, 1/4 chopped red onion and  season.
Brush the inside of a small cooking ring with water and fill  with some
of the sausagemeat mixture to make a 'burger'. Repeat with  the
remaining mixture.  2 Heat 1 tbsp olive oil in a frying pan. Add the
burgers and cook for  about 6-8 minutes on each side, or until browned
and cooked through.  3 Heat 1 tbsp olive oil in a small pan. Add 1/4
chopped red onion and  cook gently for a few minutes until softened.
Chop 1 courgette and  add to the pan with the tomatoes.  4 Season and
simmer for 5-8 minutes, or until tender. Add the double  cream and
chopped mixed herbs and season.  5 Chop 3 walnuts and place in a bowl.
Coarsely grate the remaining  courgettes and add to the walnuts with
the remaining onion. Mix and  season.  6 Whisk together 1 tbsp vinegar
from the pickled walnuts, a pinch of  caster sugar, a pinch of mustard
powder and 3 tbsp olive oil. Pour  the dressing over the vegetables and
toss to coat. Cook the lasagne  sheets according to the packet
instructions. Then drain.  7 Fill a deep pan one third full with
vegetable oil and heat. Add the  whole sage leaves and deep fry until
crisp. Drain on kitchen paper.  8 Pour a little of the sauce into the
centre of a plate, arrange a  sheet of lasagne on top and add a burger.
9 Repeat the layers and finish with a sheet of lasagne. Garnish with
the deep fried sage leaves and remaining walnuts. Serve the courgette
and onion salad in a small bowl.  Converted by MC_Buster.  Per serving:
331 Calories (kcal); 34g Total Fat; (90% calories from  fat); 1g
Protein; 7g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food  Exchanges:
0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 7 Fat;  0 Other
Carbohydrates  Recipe by: Ready Steady Cook  Converted by MM_Buster
v2.0n.

A Message from our Provider:

“Life: the ball’s in your court. After death: it’s God’s turn”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2901 Calories From Fat: 2151 Total Fat: 242.7g Cholesterol: 815.4mg Sodium: 7022.6mg Potassium: 206.3mg Carbohydrates: 34.3g Fiber: 1.3g Sugar: 1.8g Protein: 156.4g