Name: Tuna Fishcakes with a Rice Wine And Spring Onion Dip
Ingredients: 500 g Warm; cooked King Edward; ; potatoes (18oz); 250 g Cooked tuna fillet; (9oz); 10 g Butter; (1/2oz); 3 tb Double cream; 25 g Flour; (1oz); 1 Egg; lightly beaten; 100 g Fresh white breadcrumbs; (4oz); 40 g Freshly chopped flat parsley and; (1 1/2oz); ; coriander; 1/2 Red chili; chopped; 1/2 l Milk; 200 g Butter; (8oz); 1 tb White rice wine vinegar; Sugar; 20 g Fresh chives; (3/4oz); Spring onion

Now do not think that the belief of others in history establishes any doctrine… But it does help to say that we are not alone in our interpretation of Scripture, the Scripture being of “no private interpretation.” This is not a new doctrine – forgotten, yes – but not new. So I will start the list with Christ and Paul, Peter, John, and the others, and continue with these: Wycliffe, Tyndale, Coverdale, Ussher, Lightfoot, virtually all the King James Version translators, Beza, Brainard, Edwards, Whitefield, Carey, Fuller, Livingstone, Hudson Taylor, Adoniram Judson, Luther Rice, and China Inland Mission missionaries. Matthew Henry, Martin Luther, John Brown, Joseph Caryl, Thomas Chalmers, Alexander Maclaren, John Gill, Bishop Hall, Charles Hodge, Bishop Leighton, Thomas Manton, Thomas Goodwin, John Owen, G. Campbell Morgan, Matthew Poole, Bishop Reynolds, William Gurnall, J.C. Ryle, John Trapp, Robert Haldane, C.H. Spurgeon and Thomas Scott. We could add a host many others, including George Mueller, Martyn Lloyd-Jones, and several prominent authors and preachers of today, such as R. C. Sproul, John MacArthur, J. I. Packer, John Piper, Joni Eareckson Tada, etc. All of this listing is again just to say that a person who genuinely interprets Scripture as giving God supreme sovereignty over who is and who is not saved does not mean that he or she is in a freakish minority of irrelevant theologs.

Jim Elliff

CATEGORY	CUISINE	TAG	YIELD
Seafood, Dairy, Eggs		Simply, Fish	1	servings

INGREDIENTS

500	g	Warm; cooked King Edward
		; potatoes (18oz)
250	g	Cooked tuna fillet; (9oz)
10	g	Butter; (1/2oz)
3	tb	Double cream
25	g	Flour; (1oz)
1		Egg; lightly beaten
100	g	Fresh white breadcrumbs; (4oz)
40	g	Freshly chopped flat parsley and; (1 1/2oz)
		; coriander
1/2		Red chili; chopped
1/2	l	Milk
200	g	Butter; (8oz)
1	tb	White rice wine vinegar
		Sugar
20	g	Fresh chives; (3/4oz)
		Spring onion

INSTRUCTIONS

Draining the potatoes, mash them well with 10g of butter. Press this
through a sieve or moule to get a smooth passte. Add the fish, chopped
chilli, parsley and cream to the potatoes and season well, mix and divide
the mixture into about 3 to 4oz cakes and chill in the fridge while you
make the dressing.
To do this add the chopped chilli, spring onion, chives, garlic, rice wine
vinegar and butter into the eggs carefully until a thick sauce is achieved.
Season well and add the chopped fresh chives and leave to one side.
Dip the chilled fish cakes in the seasoned flour, egg and then breadcrumbs,
pressing well so the crumbs stick.
In a hot pan with a little olive oil cook the cakes on each side for about
4 minutes and serve on a plate with the hollandaise sauce and some freshly
dressed salad leaves.
Converted by MC_Buster.
Per serving: 1985 Calories (kcal); 192g Total Fat; (85% calories from fat);
27g Protein; 45g Carbohydrate; 717mg Cholesterol; 2044mg Sodium Food
Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 37
1/2    Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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