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- Peel the potato and dice into small cubesWash and
dice up the mushrooms
- Peel the onion and garlic and chop finely
- Dice up the red pepper and selected veg
- Select a large frying pan or wok and put in two
tablespoons of sunflower oil. (Preferably some that has had chips
cooked in it.)
- Put the onions and garlic in and cook for a minute
then add the pots, mushrooms, peppers, selected veg, and barbecue
seasoning leave to cook gently turning occasionally
- Make a roux sauce with 1 pint of organic milk or
Soya milk and add the applewood cheese,stir until creamy then pour
onto the veg mixture, add the tomato puree and red wine vinegar and
stir thoroughly again
- Cook enough rice for four people (about half a cup
per person)
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When cooked drain the rice and serve onto the
plates forming an indent in the middle. Ladle the Stroganoff onto
the rice-beds and garnish with watercress.
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