mild mustard spiced capisicum tomato and potato dish.

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  • 3 lrge red capsicums

  • 1 onion

  • 1 teaspoon garlic

  • 1 400gm can chopped tomatoes

  • 1 tablespoon grain mustard

  • 4 large potatoes


  • 1.

    Chop the capsicum into approx half inch pieces, place between 2 pieces of foil and bake in oven to soften.

  • 2.

    While the capsicum is baking chop the onion and lightly fry the onion and garlic together until the onion is clear, add baked capsicum and all of the can of chopped tomatoes. Add salt and pepper to taste and large tablespoon of seeded mustard. slowly simmer.

  • 3.

    Peel and cut potatoes into half inch cubes. place on foil in a shallow oven tray, spray with oil (or mix with oil before putting on tray) bake in oven on 200 deg until lightly browned.

  • 4.

    When potatoes are ready spoon capsicum mix into serving bowls and top genrously with baked potatoes.


Italin sausage can be added if wanted.

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