Yield: 1 servings
|1 pack||Pre-washed vegetable stir fry|
|3 \N||Green peppers|
|6 \N||Button mushrooms; sliced|
|1 \N||Stalk lemon grass|
|2 tablespoons||Basil; oregano, parsley,|
|\N \N||; coriander|
|3 \N||Red peppers|
|3 drops||Tabasco sauce|
|1 tablespoon||Olive oil|
|\N \N||Salt and pepper|
STIR FRY VEGETABLES
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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