Jamie Oliver Ratatouille Recipes

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.

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.

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.