INGREDIENTS

INSTRUCTIONS

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.

A Message from our Provider:

“You’re not God’s judge. One day you’ll discover it’s the other way around”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1215
Calories From Fat: 325
Total Fat: 36.4g
Cholesterol: 298.1mg
Sodium: 1155.1mg
Potassium: 2580.8mg
Carbohydrates: 85.3g
Fiber: 25.4g
Sugar: 35g
Protein: 133.3g