Name: Spicy Fish Kebabs
Ingredients: 2 Red peppers; 2 Courgettes; sliced; 150 g Button or wild mushrooms; (5oz); 20 Scallops; 12 King prawns; 2 Thick fish fillets; (monkfish, halibut,; ; hake); 3 tb Olive oil; 2 ts Curry powder; 2 ts Honey; 1 tb Lemon juice

[The preacher’s] aim…will be to stand under Scripture, not over it, and to allow it, so to speak, to talk through him, delivering what is not so much his message as its. In our preaching, that is what should always be happening. In his obituary of the great German conductor, Otto Klemperer, Neville Cardus spoke of the way in which Klemperer “set the music in motion,” maintaining throughout a deliberately anonymous, self-effacing style in order that the musical notes might articulate themselves in their own integrity through him. So it must be in preaching; Scripture itself must do all the talking, and the preacher’s task is simply to “set the Bible in motion.”

J.I. Packer

CATEGORY	CUISINE	TAG	YIELD
Seafood		Alive &, Cooking	4	servings

INGREDIENTS

2		Red peppers
2		Courgettes; sliced
150	g	Button or wild mushrooms; (5oz)
20		Scallops
12		King prawns
2		Thick fish fillets; (monkfish, halibut,
		; hake)
3	tb	Olive oil
2	ts	Curry powder
2	ts	Honey
1	tb	Lemon juice

INSTRUCTIONS

MARINADE
Cut the red pepper into 1 1/2" squares, and cut the fish fillets into 2"
squares.
Thread the vegetables and fish on to wooden skewers. Mix all the marinade
ingredients together and brush over the kebabs. Cover and leave in the
fridge overnight, ready to barbecue or grill the next day.
Fish and shellfish are low in fat and high in useful minerals, so they are
great for anyone watching their weight.
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