Tuesday 30 October 2012

Ratatouille.


As most Londoners will attest, winter arrived this week. It only took one hour on the windy platform at Clapham Junction with my light fall jacket, a cancelled train, and a post-swim wet pony tail,  to get the message across. I think I was frozen for 48 hours straight after that.

Time for the comforts of seasonal cooking. For me, this means grilled vegetables. I love, love, love, love, grilled vegetables. We had some leftover chicken from last night's roast chicken dinner, and S suggested I make a Ratatouille with it. What's Ratatouille? No, I haven't seen the movie.

I looked it up. Game on.

And here's what you'll need to buy....

3 Courgettes (Zucchini..but when in Rome!)
2 Aubergines (ahem...eggplant)
1 yellow pepper
1 orange pepper
1 red onion
4 cloves garlic (finely chopped)
3 tsp Thyme
8 tbsp Olive Oil
Sea Salt
Pepper
1 tbsp Red Wine Vinegar
1 tsp sugar
Feta (to sprinkle on the top)


Method (this is where you'll realize I cheated- Sauteed and didn't grill):

1) Chop Courgettes, Aubergine, peppers, and onion into decent sizes pieces (see photo)

2) Heat 1 tbsp oil in a large skillet, add Aubergine and cook for 5 mins (do not overcook) and sit aside. (I added sea salt as I was cooking to the Aubergines and the courgettes)

3) add another tbsp of oil and cook the courgettes for 5 mins and sit aside.

4) do the same with the peppers

5) chop the thyme and garlic finely

6) Add a tbsp of oil to the pan and cook the onions for 5 mins. Add the garlic and cook for another minute.

7) Add the red wine vinegar, sugar, and tomatoes, and some of the thyme. Add the rest of the pre-cooked vegetables back into the pan, along with the rest of the thyme. Cook for 5 more minutes. Add Sea Salt, and pepper


Admittedly having too much fun making the aubergines look like fish. I know.













Tonight we are serving it with leftover Cauliflower mash, but polenta is another yummy suggestion. Garnish with Feta or Goat cheese.

.....Ta Daaaaaa.




Let me know what you think.



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