Name: Yabbies with Lime and Coriander
Ingredients: 1 Or 2 green chillies or to taste; seeded and chopped very finely or crushed; 2 Cloves garlic; peeled and crushed; 1 Firm ripe tomato; peeled, seeded and diced finely; Salt and freshly ground pepper; 1 tb Caster sugar; 4 tb Extra virgin oil; 2 tb Lime juice; 1/2 c Finely chopped coriander leaves; 3 tb White wine Vinegar; 1 l Water; 185 ml Beer; 1/2 c Brown sugar; 2 tb Salt; 1 kg Live yabbies

The first mark of a healthy church is expositional preaching. It is not only the first mark; it is far and away the most important of them all, because if you get this one right, all of the others should follow… If you get the priority of the Word established, then you have in place the single most important aspect of the church’s life, and growing health is virtually assured, because God has decided to act by His Spirit through His Word… The congregation’s commitment to the centrality of the Word coming from the front, from the preacher, the one specially gifted by God and called to that ministry, is the most important thing you can look for in a church.

Mark Dever

CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains	Australian	Entree, Seafood, Chef	4	Servings

INGREDIENTS

1		Or 2 green chillies or to taste; seeded and chopped very finely or crushed
2		Cloves garlic; peeled and crushed
1		Firm ripe tomato; peeled, seeded and diced finely
		Salt and freshly ground pepper
1	tb	Caster sugar
4	tb	Extra virgin oil
2	tb	Lime juice
1/2	c	Finely chopped coriander leaves
3	tb	White wine Vinegar
1	l	Water
185	ml	Beer
1/2	c	Brown sugar
2	tb	Salt
1	kg	Live yabbies

INSTRUCTIONS

DRESSING
YABBIES
Source: Vogue May'94
What Australians call crayfish (or crawfish, if you're from the South).
They have some unique ones in Oz. The West Australian Marron is probably
the most unique. It is black and very meaty. It is delicious, it has bigger
claws, smaller tail section. Only the shell is black, the meat is pure
white.
To make the dressing: mix the chilli, garlic, tomato, salt, pepper and
sugar and cook in a frying pan with 1 tablespoon of the olive oil for 2 or
3 minutes or until the mixture is soft. Remove from the heat and set aside
to cool. Stir in the lime juice, corian- der, vinegar and the remaining 3
tablespoons of olive oil and set aside for at least 1 hour to allow the
flavours to develop. Taste for salt and pepper and set aside while you cook
the yabbies.
To cook the yabbies: bring the water, beer, brown sugar and salt to the
boil and cook for 5 minutes. Add the yabbies and boil for a further 5 to 6
minutes. Remove the yabbies with a slotted spoon, set aside until cool
enough to handle, then remove the shells.
To serve: place the yabbies in a serving bowl, pour over the dress- ing and
serve at once. Bon Appetit - Exec.Chef Magnus Johansson
Posted to FOODWINE Digest  by Abbott <labbott@MHO.NET> on Dec 26, 1997

A Message from our Provider:

“Jesus: so far ahead of his time that we’re still no closer to catching up”