Name: Turkey Pastrami Paprikash
Ingredients: 1 ts Light olive oil with a dash of toasted; ; sesame oil; 1 lb Yellow onions; peeled and sliced; ; lengthways; 4 Cloves garlic; bashed, peeled and; ; chopped; 1 ts Hot Hungarian paprika; 3 c Low-sodium chicken stock; 3 tb Cornstarch mixed with 6tbsp; (slurry); ; de-alcoholised white wine; 1 c Strained yoghurt; 1 ts Hot Hungarian paprika; 1 1/2 lb Yukon gold or yellow finn potatoes; peeled and sliced; ; 1/2 inch thick (you; ; will want a total; ; of 12 slices); A pinch of freshly ground white pepper; Half a 2lb cabbage; cut into 1/4 inch; ; strips; 1/2 ts Caraway seeds; 1/8 ts Freshly ground sea salt; 1 ts Hot Hungarian paprika; 8 oz Turkey pastrami; cut into 1/4 inch; ; thick slices, then; ; cut into batons; ; about 2 inches long; 2 tb Fresh chopped parsley

It is this most obvious aspect of our Lord’s teaching which has been forgotten or ignored by modern evangelism. Anxious to bring sinners to life, peace and joy in the Lord, evangelists have failed even to mention that Christ insists upon denial of self at the outset. Having failed to pass on our Lord’s requirement, and forgetting it themselves, evangelists have never questioned whether their “converts” with self-centered lives are true followers of Christ. Assuming that it is possible for a man to be self-indulgent and yet heaven-bound, Bible teachers look for some way to bring ego-centric men to a higher spiritual plane. Then self-denial is taught as the requirement for a second work of grace. But Luke 9:23-24 shows that unless a man lives a life of self-denial, he has not received a first work of grace.

Walter Chantry

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Hungarian	Kerr	1	servings

INGREDIENTS

1	ts	Light olive oil with a dash of toasted
		; sesame oil
1	lb	Yellow onions; peeled and sliced
		; lengthways
4		Cloves garlic; bashed, peeled and
		; chopped
1	ts	Hot Hungarian paprika
3	c	Low-sodium chicken stock
3	tb	Cornstarch mixed with 6tbsp; (slurry)
		; de-alcoholised white wine
1	c	Strained yoghurt
1	ts	Hot Hungarian paprika
1 1/2	lb	Yukon gold or yellow finn potatoes; peeled and sliced
		; 1/2 inch thick (you
		; will want a total
		; of 12 slices)
		A pinch of freshly ground white pepper
		Half a 2lb cabbage; cut into 1/4 inch
		; strips
1/2	ts	Caraway seeds
1/8	ts	Freshly ground sea salt
1	ts	Hot Hungarian paprika
8	oz	Turkey pastrami; cut into 1/4 inch
		; thick slices, then
		; cut into batons
		; about 2 inches long
2	tb	Fresh chopped parsley

INSTRUCTIONS

WHITE ONION SAUCE
THE PAPRIKASH
For the white onion sauce, pour the oil into a high-sided 11 inch skillet
on medium heat and fry the onions for 2 minutes. Reduce the heat to low,
add the garlic and paprika, cover, and simmer for 10 minutes.
While the onion is simmering, pour the chicken stock into a medium-sized
saucepan on high heat and boil until reduced to 2 cups, about 10 minutes.
Remove from the heat, stir in the cornstarch slurry, return to the heat,
and boil for 30 seconds, until clear and thick, stirring constantly. Remove
from the heat and throw in a couple of ice cubes to drop the temperature
rapidly.
Spoon the yoghurt into a small bowl and stir gently until all the lumps are
gone. Slowly whisk the cooled chicken stock into the yoghurt, then pour it
into the skillet over the onions. Stir in the paprika.
To prepare the paprikash, pour at least 3 inches of water into a steamer
pot and bring to a boil. Place the potatoes in a steamer basket or tray,
sprinkle with the pepper, fit the basket into the pot, cover, and steam
until just tender, about 15 minutes.
Transfer the cabbage pieces to a steamer tray, separate well, and sprinkle
with caraway seeds, salt and half the paprika. If you are using a bamboo
steamer, you can place the steamer tray right on top of the potatoes, cover
and steam for 5 minutes. Lay the turkey pastrami on top of the cabbage,
cover, and steam for 5 minutes.
Combine the onion sauce with the steamed cabbage and pastrami, and heat
through, slowly over a low heat (do not boil it!)
To serve, place three slices of steamed potatoes onto each plate and spoon
the parprikash over the top, with a scattering of paprika and parsley.
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