Name: That Guy's Got Sole
Ingredients: 225 g Plain flour; 1 ts Baking powder; 50 g Bulgarian kashkaval cheese or substitute; ; with Gruyere or Parmesan; 1 tb Greek yoghurt; 300 ml Milk; 6 Eggs; 1 bn Wild rocket; 1/4 chopped; Sunflower oil; 3 1/2 tb Olive oil; 1 1/2 Shallots; 1 chopped; 1 ts Tabasco; 1 1/2 Lemons; juice of; 200 g Butter; 2 ts Ground cumin; 2 ts Turmeric; 150 ml Dry white wine; 1 Sweet potato; peeled and chopped; 150 ml Double cream; 1 bn Coriander; large stalks; ; removed; 2 tb Finely chopped coriander; 1 Lime; juice of; 1 Whole lemon sole; filleted, skin on; Seasoned flour; Salt and pepper

Prayer can no more be divorced from worship than life can be divorced from breathing. If we follow his impulse, the Holy Spirit will always lead us to pray. When we allow him to work freely, he will always bring the Church to extensive praying. Conversely, when the Spirit is absent, we will find excuses not to pray. We may say, “God understands. He knows I love him. But I’m tired. I’m so busy. It’s just not convenient now…” When the Spirit is absent, our excuses always seem right, but in the presence of the Spirit our excuses fade away.

Robert Kendall

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs	Bulgarian	Ready, Steady, Cook	1	servings

INGREDIENTS

225	g	Plain flour
1	ts	Baking powder
50	g	Bulgarian kashkaval cheese or substitute
		; with Gruyere or Parmesan
1	tb	Greek yoghurt
300	ml	Milk
6		Eggs
1	bn	Wild rocket; 1/4 chopped
		Sunflower oil
3 1/2	tb	Olive oil
1 1/2		Shallots; 1 chopped
1	ts	Tabasco
1 1/2		Lemons; juice of
200	g	Butter
2	ts	Ground cumin
2	ts	Turmeric
150	ml	Dry white wine
1		Sweet potato; peeled and chopped
150	ml	Double cream
1	bn	Coriander; large stalks
		; removed
2	tb	Finely chopped coriander
1		Lime; juice of
1		Whole lemon sole; filleted, skin on
		Seasoned flour
		Salt and pepper

INSTRUCTIONS

Preheat oven to 220c/425f/Gas 7.
1 Put the flour, baking powder and cheese in a bowl and mix together. In a
separate bowl mix the yoghurt, milk, 2 eggs and chopped rocket.
2 Make a well in the flour and pour in the liquid. Mix together until the
mixture is dropping consistency. Add more milk if necessary. Lightly oil a
muffin tin, fill each with the mixture and bake in the oven for 12-15
minutes or until risen and golden.
3 Cook 4 eggs in boiling water for 4-5 minutes. Cool in a bowl of cold
water. In a small frying pan heat 1/2 tbsp olive oil and add the chopped
shallot and 1/2 tsp tabasco.
4 In a bowl put the rocket and add 2 tbsps olive oil and juice of 1/2
lemon. Season and put on a plate. Peel the eggs, put whole onto the plate
and cut in half. Pour over the shallot dressing and serve with the muffins.
5 In a deep pan put 50g/2oz butter and add the cumin, turmeric, white wine
and the sweet potato. Cover and cook until the potato is tender. Add the
double cream, season, bring to the boil and simmer for two minutes. Stir in
the coriander. Keep warm.
6 In a blender put 110g/4oz butter, chopped coriander, 1/2 tsp tabasco,
juice of 1 lemon, lime juice and 1/2 shallot. Season and blend until
combined. Keep to one side.
7 Heat 1 tbsp oil and 25g/1oz butter in a frying pan, coat the fish in the
seasoned flour and fry on both sides for two minutes. Put the potatoes on a
plate and lay the fish on top. Serve with the flavoured butter.
Converted by MC_Buster.
NOTES : Chef - Lesley Waters
Recipe by: Ready Steady Cook
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Most people want to serve God, but only in an advisory position.”