We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

A cheerful spirit is one of the most valuable gifts ever bestowed upon humanity by a kind Creator. It is the sweetest and most fragrant flower of the Spirit, that constantly sends out its beauty and fragrance, and blesses everything within its reach. It will sustain the soul in the darkest and most dreary places of this world. It will hold in check the demons of despair, and stifle the power of discouragement and hopelessness. It is the brightest star that ever cast its radiance over the darkened soul, and one that seldom sets in the gloom of morbid fancies and forboding imaginations.

Seafood Terrine

January 29, 2023

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy, Grains		Femina, Femina2, Sea sides	4	Servings

INGREDIENTS

300	g	Beckti fillets
30	g	Butter
2		Eggs
2	c	Cream, creamed 480 ml
1	t	Dill, chopped fine 5 g
		White pepper powder and salt
		to taste
12		Sized prawns, cleaned
		shelled
		and deveined
8		Canned mussels
60	g	Salmon, preferably pink
48		Spinach leaves
		Butter for greasing the
		moulds
30	g	Fresh pomegranate seeds.

INSTRUCTIONS

To prepare the moulds: Clean spinach. Blanch in salted boiling water
for about four minutes. Remove to iced water to refresh, drain and  pat
dry. Grease a 20 cm. x five cm. x five cm. metal mould with a  very
thin layer of butter. Line first with a sheet of cellophane  large
enough to wrap the mousse and then with spinach leaves,  spilling them
by 2.5 cm. over the rim on all sides. Keep aside.  To prepare the
seafood: Clean, trim and freeze beckti. Cut into 2.5  cm. cubes. Cut
salmon into 20 cm. x two cm. x two cm. batons.  Sprinkle pepper and
salt over beckti, prawns and salmon and keep  aside for 30 minutes.  To
prepare the mousse: Put the beckti cubes in a blender, sprinkle  salt
and make a smooth puree. Add the softened butter. Churn for a  minute,
add the eggs, churn for two more minutes. Stir in the cream  in a
steady stream with the mixie running Remove to a bowl, pass  through a
fine mesh soup strainer into a separate bowl kept in an ice  bath. Fold
in the dill, pepper and salt. Transfer to a piping bag  To fill the
mould: Pipe a third of the mousse into the lined mould.  Arrange the
prawns in a straight line in the centre of the mould.  Pipe in another
third of the mousse on top, arrange the pink salmon  strips along the
length, pipe in the remaining third of the mousse on  top and arrange
the mussels like the prawns. Cover with the  overlapping spinach
leaves, wrap with the overlapping cellophane  sheet and arrange in a
roasting tray. Boil enough water in a pan,  pour it around the mould in
the roasting tray (it should cover half  of the mould). Put the tray in
the pre-heated oven. Cover with foil  and bake at 320 F for 30 minutes.
Remove, cool and refrigerate.  Demould, remove the cellophane sheet,
cut into 1.5 cm. thick slices  and serve.  Converted by MC_Buster.
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Everything else can wait but the search for God cannot wait.#George Harrison, 2001”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 182 Calories From Fat: 89 Total Fat: 10.1g Cholesterol: 122.5mg Sodium: 536.3mg Potassium: 358.9mg Carbohydrates: 7.8g Fiber: 2.1g Sugar: 1.7g Protein: 15.9g