Ratatouille movie is one of my favourite movie, i was repeated watching this movie for few times..Finally i made Ratatouille for the 1st time...
(recipe source: adapted from Flavours Food Magazine Oct 2007)
1 long purple eggplant
2 zucchinis, cubed
1 onion, cubed
1 red capsicum, cubed
1 green capsicum, cubed
3 cloves garlic, chopped
200g tomatoes, peeled and cubed
100g tomato puree
1 sprig rosemary
1 sprig thyme
3tbsp olive oil
Brown sugar to taste
Salt and freshly-ground pepper to taste
1. Split the eggplant lengthwise, place in a colander, and sprinkle with salt to draw out the bitterness. Set aside for 30mins, drain and cut into cubes.
2. Heat the oil in a heavy-bottom pan. Add the eggplant and cook until lightly browned. Remove and set aside.
3. In the same pan, cook the zucchinis the same way. Remove and set aside.
4. In the same pan, cook the onion until aroma. Add red and green capsicums and cook until tender, add garlic, eggplant, zucchini, tomato and tomato puree. Cook for 1min.
5. Pluck the rosemary and thyme leaves, add to the ratatouille. Simmer over low heat for 1hour. Stir from time to time.
6. Season to taste with sugar, salt and pepper. Remove from heat.
7. Allow to cool and refrigerate if not using immediately. The flavours will develop overnight.
8. Serve warm or cold, as a side dish, as a topping, or use as a base or flavouring for other recipes.
We enjoyed Ratatouille with Pommes Duchesse (basically some puréed potatoes that includes egg yolk, butter and seasonings), sausages and sunny side-up eggs..
Pommes Duchesse (Baked puree potatoes)
(recipe source: adapted from Angie’s recipe)
400g potatoes, peeled, roughly chopped
1 egg yolk
50g butter, melted
A pinch of nutmeg
Salt and white pepper to taste
1. Boil potatoes till tender. Drain, mash and press potato through a fine sieve into a bowl.
2. Add egg yolk and half the butter. Season with nutmeg, salt and pepper, stir to combine.
3. Pipe swirled rosettes onto a lined baking sheet. Drizzle remaining butter over potato.
4. Bake at pre-heated oven at 220c for 20-25mins or until lightly browned.
Thanks Angie for sharing Pommes Duchesse recipe, it was yummy while still hot, especially the brown and baked edges..so aroma..