Ratatouille Recipe Jamie Oliver Food

RATATOUILLE

Steps:

• Preheat the grill to high.
• Cut the aubergines into 1cm slices, then place on a baking tray and brush with 1 tablespoon of oil.
• Grill for 10 to 12 minutes, till golden brown. Turn the slices over, brush with another tablespoon of oil and grill for 5 to 8 minutes, until golden.
• Peel and finely slice the onions widthways, peel and finely slice the garlic, then deseed and slice the peppers and fennel. Cut the courgettes into 1cm rounds.
• In a large frying pan, heat the remaining oil over a medium heat. Add the onions and cook for 5 minutes, until they begin to soften and turn golden.
• Add the garlic and cook for a few minutes, then add the peppers, fennel and courgettes, and cook for 5 to 8 minutes until they begin to soften.
• Use a knife to score a cross into the base of each tomato. Put them in a bowl, cover with boiling water and leave for a minute. Remove with a slotted spoon and peel the skin.
• Cut the tomatoes in half and remove the seeds with a spoon. Roughly chop the tomatoes and add to the pan, along with the aubergine and herbes de Provence.
• Lower the heat, cover the pan with a tight lid and simmer gently for 20 minutes or so, until the vegetables are cooked through. Season to taste.
• To make the salsa verde, remove any tough herb stalks and peel the garlic, then use a pestle and mortar to grind the herbs and garlic to a paste, adding a little sea salt to help the process (or blitz in a food processor).
• Crush in the capers. Stir in the oil, finely grate in the lemon zest and squeeze in the juice, adding more oil or juice if necessary, to create a flavour and texture you like. Season to taste.
• Serve the ratatouille in bowls with a spoonful of salsa verde.

GRILLED STEAK RATATOUILLE & SAFFRON RICE

Steps:

• Ingredients out • Kettle boiled • Griddle pan, high heat • Small lidded pan, medium heat • Shallow lidded casserole pan, medium heat
• START COOKING
• Halve the courgette lengthways, slice the aubergine 1cm thick and place both on the griddle pan, turning when charred.
• Put 1 mug of rice, 2 mugs of boiling water, the saffron, lemon half and a pinch of sea salt into the small pan, cover and cook until fluffy, stirring occasionally.
• Tear the seeds and stalks out of the peppers, peel the onion, then roughly chop both and put into the casserole pan with the harissa, anchovies and 1 teaspoon of their oil.
• Squash in the unpeeled garlic through a garlic crusher and stir regularly.
• Remove the charred courgette and aubergine from the griddle pan, leaving it on the heat, and roughly chop them on a board.
• Add them to the casserole pan along with the passata and vinegar, and boil with the lid on.
• Rub the steaks with salt, the paprika and 1 teaspoon of olive oil and place on the hot griddle pan, turning every minute until cooked to your liking.
• On a board, finely slice the parsley stalks and roughly chop the leaves.
• Add the mustard and 1 tablespoon of extra virgin olive oil, season with salt and black pepper and squeeze over the lemon juice, then mix together and spread over the board.
• When the steaks are done, transfer them to the board, turn in the dressing, then slice.
• Tear the top leafy half of the basil into the ratatouille, season to taste, and serve with yoghurt and saffron rice.

CLASSIC RATATOUILLE

Steps:

• Prep your ingredients before you start - peel and cut the onions into wedges, then peel and finely slice the garlic. Trim the aubergines and courgettes, deseed the peppers and chop into 2.5cm chunks. Roughly chop the tomatoes. Pick the basil leaves and set aside, then finely slice the stalks.
• Heat 2 tablespoons of oil in a large casserole pan or saucepan over a medium heat, add the chopped aubergines, courgettes and peppers (you may need to do this in batches) and fry for around 5 minutes, or until golden and softened, but not cooked through. Spoon the cooked veg into a large bowl.
• To the pan, add the onion, garlic, basil stalks and thyme leaves with another drizzle of oil, if needed. Fry for 10 to 15 minutes, or until softened and golden.
• Return the cooked veg to the pan and stir in the fresh and tinned tomatoes, the balsamic and a good pinch of sea salt and black pepper.
• Mix well, breaking up the tomatoes with the back of a spoon. Cover the pan and simmer over a low heat for 30 to 35 minutes, or until reduced, sticky and sweet.
• Tear in the basil leaves, finely grate in the lemon zest and adjust the seasoning, if needed. Serve with a hunk of bread or steamed rice.

RATATOUILLE

Steps:

• Coat a large wide pan with olive oil. Add the onions, season with salt and crushed red pepper and bring the pan to a medium heat. Cook the onions until they are soft and very aromatic but have no color, 7 to 8 minutes. Add the garlic and cook for 2 to 3 minutes.
• Add the tomatoes, 1/2 cup water, thyme bundle and season with salt. Cook the tomatoes until they become very pulpy and have broken apart, 15 to 20 minutes.
• Add the peppers and cook for 5 minutes. Add the eggplant, summer squash and zucchini, season with salt and cook until the squash is soft, 15 to 20 minutes.
• Stir in the basil and taste to make sure the seasoning is correct. Serve warm or at room temperature.

SLOW COOKER RATATOUILLE

Steps:

• Heat the oil in a large frying pan and fry the onion for 8 mins until translucent. Add the garlic and fry for 1 min. Turn the heat to medium-high, add the aubergines and fry for 5 mins until golden. Stir in the courgettes and peppers and fry for 5 mins more until slightly soft. Add the tomato purée, fresh tomatoes, herbs, canned tomatoes, vinegar, sugar and 1 tsp salt and bring to the boil.
• Transfer to the slow cooker and cook on low for 5-6 hours or until everything is soft and the sauce has thickened. Season, scatter over some extra basil, and serve with sourdough, if you like.

RATATOUILLE

Steps:

• Cut 2 large aubergines in half lengthways. Place them on the board, cut side down, slice in half lengthways again and then across into 1.5cm chunks. Cut the ends off 4 small courgettes, then across into 1.5cm slices.
• Peel 2 red or yellow peppers from stalk to bottom. Hold upright, cut around the stalk, then cut into 3 pieces. Cut away any membrane, then chop into bite-size chunks.
• Score a small cross on the base of each of 4 large ripe tomatoes, then put them into a heatproof bowl. Pour boiling water over, leave for 20 secs, then remove. Pour the water away, replace the tomatoes and cover with cold water. Leave to cool, then peel the skin away.
• Quarter the tomatoes, scrape away the seeds with a spoon, then roughly chop the flesh.
• Set a sauté pan over medium heat and when hot, pour in 2 tbsp olive oil. Brown the aubergines for 5 mins on each side until the pieces are soft. Set them aside.
• Fry the courgettes in another tbsp oil for 5 mins, until golden on both sides. Repeat with the peppers. Don't overcook the vegetables at this stage.
• Tear up the leaves from the bunch of basil and set aside. Cook 1 thinly sliced medium onion in the pan for 5 minutes. Add 3 crushed garlic cloves and fry for a further minute. Stir in 1 tbsp red wine vinegar and 1 tsp sugar, then tip in the tomatoes and half the basil.
• Return the vegetables to the pan with some salt and pepper and cook for 5 mins. Serve with basil.

VERDURA MISTA

Steps:

• Place all the vegetables on a hot barbecue or griddle pan and chargrill them for a few minutes on each side so you get those lovely black striped char marks. Once blackened, your peppers will need to be placed into a bowl covered with some clingfilm and left to steam for a few minutes ¿ you will now be able to remove their skins quite easily.
• Mix all of the dressing ingredients together and season.
• Place all the chargrilled vegetables into a large serving bowl and toss with the dressing. Eat straightaway ¿ this should not be served from the fridge, but at room temperature ¿ lovely!

EASY RATATOUILLE

Steps:

• Dice the aubergine, courgette and pepper into 3cm chunks. Heat the olive oil in a large casserole or deep frying pan over a medium heat. Fry the onion for 10 mins until soft and translucent. Add the chopped veg, turn the heat to high and fry for another 10 mins until softened.
• Stir the garlic into the pan, and toss everything together, frying for 1 min more. Tip in the chopped tomatoes, plus half a can of water (200ml), the dried herbs and the chopped basil. Simmer for 20 minutes on a medium heat, stirring occasionally, until the veg is tender and the tomatoes are thick and coating the veg. Season and add the vinegar and sugar to balance the sweet and acidity of the tomatoes. Scatter with the basil leaves, and serve with rustic bread, or pasta.

BEST EVER RATATOUILLE

Steps:

• Saute in a large skillet or Dutch oven over high heat until the vegetables are golden and just tender, 10 to 12 minutes: 1/4 C olive oil, eggplant and zucchini.
• Remove the vegetables and reduce the heat to medium-high. In the same pan, cook until the onions are slightly softened: 2 T of olive oil and onions.
• Add and cook, stirring occasionally, until the vegetables are just tender but not browned, 8 to 12 minutes: red pepper and garlic.
• Season with salt and pepper to taste.
• Add: tomatoes, thyme and bay leaf.
• Reduce heat to low, cover, and cook 5 minutes.
• Add the eggplant and zucchini and cook until everything is tender, about 20 minutes more. Taste and adjust the seasonings. Stir in: basil.