| 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.
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