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1
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.
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2
Then add in the tomatoes and continue to fry for a further 2 min turning the mix well.
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3
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.
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4
Then stir in the apple and pour in the stock (still on the lowest heat).
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5
Now stir again till all the stock has been absorbed taste and season well.
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6
Switch off the heat cover the saucepan and leave it to stand for 10 min.
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7
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.
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8
To serve press the bulgar mix into a 1.5litre rlng mould then turn it out on to a hot serving dish.
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9
Spoon the mushroom mix into the centre and garnish with parsley.
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10
Serve with spicy sausages or possibly something grilled.
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11
Serve 4 as a main course or possibly 8 as an accompaniment
