Home' Aurora : Aurora December 2015 Contents 22
Catholic Diocese of Maitland-Newcastle www.mnnews.today/aurora-magazine
AURORA ON TOUR
Aurora spotted with a backdrop of Edinburgh Castle,
4 rosemar y sprigs
6 whole garlic cloves
2kg lamb shoulder, bone in
1 sweet potato, cut into 2-cm cubes
1 red onion, cut into quar ter s
1 punnet cherry tomatoes
300g rocket or spinach leaves
400g can chick peas , dr ained and washed
200g Danish feta, cr umbled
handful fresh par sley, chopped
100ml olive oil
2 tablespoons red wine vinegar
SUMMER LAMB SALAD To enquire about Aurora recipes,
catering or functions, please P The
Cathedral Cafe 4961 0546 or
Spring has spr ung and summer has begun so a super tasty salad with mouth-watering
protein is in order. This delicious salad is suitable for lunch or dinner.
BY MARIE CRADDOCK RSJ
Half way through Paul Kr aus' Fear No Evil
is a photograph of a bright, smiling face full
of life and char m, the face of Clar a Kraus.
One would never guess this woman had
been a victim of the ter rible sufferings
inflicted on the Jewish people in Hungar y in
the years before and during World War II.
Bor n in Hungary in 1914, Clara was r aised
in a family rich in Jewish culture. Denied
entry to a university because she was a Jew,
she enrolled in a Budapest Dressmaking
School and gr aduated as a dressmaker and
cor setiere. In 1934, she became engaged
to Emery Kraus, who had been raised in
Subatico, Yugoslavia, and worked there in his
uncle's chemical factory. They were mar ried
in the Budapest Synagogue in 1936 and
moved to a flat in Subatico. Though Jews
in the Austro -Hungarian Empire had been
'emancipated' in 1867, an undercurrent of
anti-Semitism had become obvious. Emery
was tr anspor ted to a labour camp and Clar a
and her son, Peter, were also destined for
labour or concentr ation camps. The guards
failed to notice that Clar a had changed from
one to the other line of waiting Jews, and so
she and Peter were saved from Auschwitz.
They wer e taken to a labour camp and
there, awaiting the bir th of her second child,
Clar a spent hour s in pr ayer. On Christmas
night she entered into a covenant with God,
accepting Jesus as her Saviour. She wrote, "I
promise You, as long as I live I will be a
follower of Christ."
Clar a r ejoiced in finding her mother and
husband alive after the war. In 1948, the
family moved to Australia , and there
emerged Clar a's giftedness , vivacity, business
acumen and drive. Emery established a
chemical business , and Clara returned to her
career. Best of all wa s having their own home.
Clar a's faith wa s nourished through the
Anglican Church. Emer y became a Christian,
Peter a doctor and Paul, a teacher and author.
Ever the optimist and driven businesswoman,
Clar a had sometimes failed to recognise the
emotional needs of her children. Paul Kr aus
had the capacity to forgive his mother for her
lack of under standing in his childhood times
He has told the story of a remarkable
woman who had walked in the valley of
the shadow of death, yet had feared no evil
because of her trust in God.
Well done, Paul Kr aus!
Fear No Evil is available from MacLeans
Booksellers, 69 Beaumont Street, Hamilton.
Preheat oven to 230°C.
In a baking tr ay, place rosemar y sprigs,
garlic cloves and the car rots cut in halves
lengthways for the lamb to sit on.
Slash the lamb with a sharp knife and r ub
all over with a generous amount of oil, and
season with salt and pepper. Place on top
of rosemary, garlic and car rots, and cover
SR LOUISE GANNON rsj
May my soul be rested, Lord,
this Christmas --
not in flight from your amazing
but because I would still like to
to struggle for justice,
to tell others about you,
to share what I have,
to laugh and to love,
and not be totally burnt out!
tightly with foil.
On a separ ate baking tray, place the
cubes of sweet potato and the red onion
quar ter s. Br ush with oil, season with salt
Place both tr ays in the oven and cook for
Remove the sweet potato and onion
from the oven and set aside.
Reduce oven temperature to 160°C
and cook the lamb for a further 3 hours,
removing foil for the last 20 minutes of
cooking. Once lamb has cooled, slice off
In a large salad bowl, combine the s weet
potato, onion, tomatoes, rocket/spinach,
chickpeas, feta and par sley. Toss together
with the olive oil and vinegar, and sea son
to taste with salt and pepper.
Ser ve the salad topped with the lamb
slices and a sprinkle of extra
cr umbled feta .
Enjoy with a slice of oiled and grilled
Links Archive Aurora November 2015 Navigation Previous Page Next Page