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Jardinière of mixed vegetables: Date Added: 11 Jan 2011
Listed in: Main Courses

• 1 red pepper, seeded and cut into short strips
• 1 small red onion, thinly sliced
• 2 spoon light olive oil
• About 225 ml (8 fl oz) hot vegetable stock
• 200 g (7 oz) new, baby or small carrots, cut into thin slices crossways, or cut into thin short sticks
• 410 g can baby sweetcorn, drained and left whole or chopped
• 100 g (31/2 oz) chestnut mushrooms, sliced
• 225 g can bamboo shoots, drained
• 2-3 cloves garlic, finely chopped
• 4-6 cardamom pods, seeds removed and lightly crushed, or to taste
• 1 spoon light soy sauce
• A few drops of Tabasco sauce (optional)
• 1/2 spoon cornflour
• Chopped fresh parsley or finely chopped spring onions, to garnish (optional)

Cooking Instructions

Place the pepper and onion in the ActiFry pan. Drizzle the oil over the vegetables and cook for 5 minutes.

Add 150 ml (1/4 pint) of the stock, then add all the remaining ingredients except the cornflour and garnish. Cook for 15 minutes. Stop the ActiFry once or twice during cooking and stir the mixture using a wooden spoon or spatula.

In a small bowl, blend the cornflour with a little cold water, then stir this mixture into the vegetables in the ActiFry. Add the remaining hot stock, if desired. Cook for 5 minutes or until the sauce is thickened slightly.

Garnish with chopped parsley or spring onions and serve with fresh crusty bread or cooked rice or noodles.

• Use a small handful of dried mushrooms (rehydrated) in place of the fresh mushrooms.

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