WWW.SANDPIPER.ORG.AU FEBRUARY 2019 “He said to them, ‘You must come away to some lonely place all by yourselves and rest for a while’ Mark 6:31 >> A Taste of Sandhurst Margaret-Mary Flynn brings us a recipe from our diocese This dish celebrates the flavours of late summer – tomatoes, red peppers, wine and herbs – and pays tribute to our chicken producers, our tomato growers and canneries, our dried fruit industry and our rice farmers. Saute of Chicken and Tomato Ingredients • 6 chicken thighs, halved • Salt and pepper • Curry powder for dusting (to taste) • 60 g. butter • 1 tbsp. olive oil • 3 French shallots, finely chopped • 4 onions, finely chopped Saute of Chicken and Tomato with Rice Pilaf CROSSWORD SOLUTION By Margaret-Mary Flynn Cathedral Parish The Year Has Turned It never pays to underestimate the Holy Spirit’s sense of humour. Today, my inbox delivered me the Scripture readings of the day, and a blog post on how to clean out my wardrobe. The blog advises me to begin this task by pouring myself a glass of wine, to support me through difficult decisions. In the Gospel, (Mark, 2:18-22), Jesus offers two images of the Kingdom. The first is about not putting new wine into old wineskins. The second is about mending clothes. I’m still chuckling as I write. The year has turned, and we are back from our lazy days. Reluctantly or joyfully, we gather ourselves for a return to routine. Hopefully, the New Year’s resolutions we made are still on track, even if we never intended to really get going on them until our return to ordinary time. My resolutions included being more disciplined with time, and more organised with my finances. And allowing myself more fun activities. You can see where the problem begins, can’t you? I’m right on top of number three resolution, but consequently way off the mark with one and two! You can’t put new wine into old wineskins. Otherwise, the fermenting process bursts the old seams. Jesus is talking about the new idea of the Kingdom of God, and the already-understood ideas people have of God’s Kingdom. In the enthusiasm of discovery, you can’t just cram the new thoughts in on top of the old ones, because old habits, old ways, have deep roots and may still serve us, however poorly. Committing to change is a lived process of day-by-day decisions. Jesus expands this idea further in the image of the old cloth, mended with new material. Under stress, the fragile older fabric will fray away from the strong new cloth, and the rip will be worse. You can’t force things to work together. You need to discern patiently how best to go about the task, choosing the right materials to make a workable whole. As the year turns again towards the Season of Lent, it would seem a good time to be thinking about resolutions and what they tell us about ourselves. Jesus starts with things as they are. The old wineskins and the new. The fragile cloth and the strong. Just as he always starts by accepting us as we are. Some parts of us are strong and resilient; some parts worn and weary. New and worn are both accepted patiently. There is gentleness in his hands and voice as he offers another season, another turn around, fitting us for service. Maybe this Lent, this year, might see us becoming a little kinder, a little more just and merciful to others, and towards ourselves, as once again we set out with the Lord. Go lightly, as He does. 18 NEWS • 4 garlic cloves, finely chopped • 1 tin crushed tomatoes • 2 chopped red capsicums • 1 cup currants • 1 tbsp. sugar • Pinch saffron • 375 ml dry white wine Season the chicken with salt and pepper and dust lightly with curry powder. Method • In a large frypan, melt 30 g. butter and the oil, then lightly brown the chicken. • Transfer to a plate, then add the remaining butter to the pan and saute the onions, shallots and garlic until softened (medium low heat.) • Add tomatoes and capsicum, and cook gently 15 mins. • Stir in currants, sugar and saffron, place chicken on top. • Season to taste, pour in the wine, bring to the boil, then cover and simmer gently for 1 hour. Rice Pilaf with Herbs • 1 ½ tbsp. extra virgin oil /butter • 1 garlic clove garlic, finely chopped • ½ chopped onion • 1 ½ cups long grain white rice • 2 1/4 cups chicken broth made with stock cubes. • Zest of 1 lemon and 3 tbsp. juice • 3 tbsp. finely chopped parsley • 3 tbsp. finely chopped dill, mint or basil • 3 chopped spring onions • Salt and pepper Method • Heat oil over medium heat in large saucepan or small pot. • Add garlic and onion. Cook gently for 5 minutes. • Add rice and stir until rice turns translucent. • Stir in chicken broth. Place lid on, bring to simmer then turn heat to low. Cook for 12 minutes or until water is evaporated. • Remove from stove and rest for 10 minutes (keep the lid on). • Remove lid. stir through lemon zest, lemon juice, herbs and season to taste. Father Dean Bongat and Father Vijay Bandanadan with Peta Dillon, Loris Fletcher and Doreen Holmes, parishioners from Wangaratta, sorting through generously donated goods for Christmas hampers.