| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Surprise, Chefs | 1 | servings | |
INGREDIENTS
| 1 | pk | Pre-washed vegetable stir fry |
| 3 | Green peppers | |
| 6 | Button mushrooms; sliced | |
| 1 | Stalk lemon grass | |
| 1/2 | lg | Baguette |
| 2 | tb | Basil; oregano, parsley, |
| ; coriander | ||
| 3 | Red peppers | |
| 3 | dr | Tabasco sauce |
| 1 | tb | Olive oil |
| Salt and pepper | ||
| 1 | tb | Mustard |
INSTRUCTIONS
STIR FRY VEGETABLES BREADCRUMBS RED PEPPER SAUCE Place the bread, coriander, basil, parsley and oregano into a food processor and blend to crumbs. Cut the peppers in half and remove all the seeds. Place onto a baking tray and brush with olive oil. Place under a grill until the skins start to bubble and burn. When the skin is blistering and lifting, place into a plastic bag and fill with air and tie the tope. Leave for five minutes to allow the peppers to sweat. Remove from bag and skin. Place 2 tablespoons of olive oil into a wok and heat. Add vegetables to the wok with the sliced lemon grass. Cook for 5 minutes stirring all the time. Heat 1 tablespoon of olive oil in a frying pan, add the mushrooms with salt and pepper and continue stirring for another couple of minutes. Place a 5 inch scone ring onto a baking tray. Layer the green peppers on the bottom, then the vegetable stir fry, mustard, and then the mushrooms. Compact down and place the crumble mixture on top. Place in a preheated oven on 200C/400F/gas 5. Meanwhile, place the red peppers into a food processor. Add tabasco sauce, salt and pepper and 1 tablespoon of olive oil. If the sauce is too thick add a little water. To serve, remove the ring from the vegetable crumble and flood the plate with the red pepper sauce. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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