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Ingredients
- crushed Pardey to garnish
Directions
- First heat the oil in a saucepan over a medium heat then add in the minced onion and pepper and fry till golden stirring from time to time for about 8 min.
- Then add in the tomatoes and continue to fry for a further 2 min turning the mix well.
- Lower the heat to its lowest setting and add in the bulgar wheat then stir with a wooden spoon for 5 min turning the mix over well to make sure the bulgar is well coated with the oil mix.
- Then stir in the apple and pour in the stock (still on the lowest heat).
- Now stir again till all the stock has been absorbed taste and season well. Switch off the heat cover the saucepan and leave it to stand for 10 min. Meanwhile put the mushrooms wine coriander and some seasoning into another small saucepan and simmer them together for 10 min by that time the mushrooms will have turned a lovely pinky colour.
- To serve press the bulgar mix into a 1.5litre rlng mould then turn it out on to a hot serving dish.
- Spoon the mushroom mix into the centre and garnish with parsley.
- Serve with spicy sausages or possibly something grilled.
- Serve 4 as a main course or possibly 8 as an accompaniment
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