This month, The Broad Palate offers you:
Roasted Vegetable Ratatouille – serves approximately 6
Very versatile made in a big batch and frozen in portions. I like to add some braised celery as it adds a lot of flavour, similar to fennel but at a fraction of the price. Also try…
- Adding a can of butter beans, serve on toast with a fried egg on top.
- Blend to make a smooth pasta/lasagne sauce (packed with hidden veg!)
- Lay cod steaks (+ orange or lemon zest?) on top of 4-5 ladlefuls of ratatouille in a frying pan. Cover with a lid and heat through gently so that the fish steams on top of the ratatouille. Garnish with chopped parsley & sliced olives.
Ingredients:
- 4-5 sticks celery, de-strung and cut into 2-inch lengths (optional)
- Knob of butter
- 2 aubergines/2 courgettes/2 medium onions, peeled/5 large tomatoes/2-3 peppers (all cut into approximately 1.5 inch chunks, roughly equal in size)
- 4 cloves garlic, finely chopped
- Large pinch of chilli flakes (or to taste – for flavour, not heat)
- 1 tablespoon dried oregano
- 2 cartons passata (or 2 tins tomatoes blended until smooth)
- 1 vegetable stock cube dissolved in ½ cup hot water
- 1-2 tablespoons Worcestershire sauce (to taste)
- Olive oil and salt/pepper plus sugar to season
Method:
Preheat oven to 200C/180C Fan/Gas 6.
Put the the celery (if using ) on to braise in a lidded pan on the hob with a little water and knob of butter until softened.
Meanwhile, mix the other vegetables in a large bowl. Add olive oil, salt and pepper to coat everything well and roast on oven trays for approximately 25 minutes or until softened and slightly charred.
Add 2 tablespoons olive oil to a large, deep frying pan or hob-friendly casserole and gently heat, then add the garlic and chilli and cook for 2 minutes, followed by all the other ingredients. Let the mixture bubble gently for about 25 minutes*, stirring occasionally to ensure it doesn’t stick, then season well with more salt, pepper and sugar to taste. (*Alternatively put everything in a slow cooker on low for 3 hours!).
Jean’s Tea Loaf (makes 1 loaf)
Great with a cup of tea – you can leave the butter out completely if you prefer, but I add a little in as I prefer the texture. You can always slather salted butter on a slice before eating! N.B. You’ll need to soak the fruit and sugar in the tea overnight. This is adapted from my cousin Jean’s recipe (from Llanbedrog, North Wales 😊) – Ann.
- 400g mixed dried fruit
- 300ml strongly brewed tea of your choice (use 2-3 teabags)
- 100g dark muscovado sugar
- 250g self-raising flour
- 50g cold butter, diced (optional)
- 1 heaped teaspoon mixed spice
- 1 large egg, beaten
- Zest of 1 orange or of 2 satsumas
Method:
The night before, put the dried fruit, sugar and tea in a large bowl, mix well and cover.
The next day, preheat oven to 180C/160C Fan/Gas 4. Grease and line a 2lb. loaf tin.
Rub the butter (if using) into the flour. To the fruit/sugar/tea mixture (i.e. do not discard any of the liquid), add the flour /butter mix (or just the flour), plus spices, zest and egg and mix well.
Transfer to tin and bake on lower shelf of oven for 1 hour or until a skewer inserted into the centre comes out clean.
Cool before removing from tin. Keeps well in an airtight tin for a week, and freezes well (double-wrapped in foil).
Many thanks to Ann Shaw 🙂
Bon Appetit!
Ann’s previous recipes:
- May ’24 – Garlic Prawns (Gambas al Ajillo) / Tortilla española
- April ’24 – Slow cooked Chinese Beef with Ginger / Saucy St. Clements Pudding
- Mar ’24 – Macaroni Cheese with Leeks and Mushrooms / Welsh Cakes
- Feb ’24 – Quick Fish Chowder / Raspberry Cheesecake Hearts
- Jan ’24 – Scouse (or Lobscouse) / Ginger Cake
- Dec ’23 – Salmon in Filo / Easy Chocolate Mousse
- Nov ’23 – Squash & Sausage Pasta / Pear & Apple Sponge
To revisit the Bishops’ Kitchen recipes provided by Richard Childs
Please click HERE🙂
The next meeting of the Parish Council will be on Monday, 3rd June, 7.30pm at Blackdown Village Hall. All are welcome.
Scones, cream, jam, coffee, tea and other refreshments.