Lind - Easy French Recipes

This recipe is for the ratatouille we serve with grilled chicken. Ratatouille is so versatile that it works well to accompany a variety of meats, chicken or firm-fleshed fish. Its just as good as the main part of a lunch or dinner, served warm or at room temperature with a green salad and rustic bread. This is a favourite in summer when theres an abundance of fresh ingredients. When choosing the capsicums and aubergines, pick the shiniest ones as this indicates freshness.

This is our chef Lous method of cooking ratatouille. Ive found that his method allows the flavour of each ingredient to come through, while still working as a whole. The result isnt soupy or mushy.

You can make this the day before and simply reheat it it tastes even better the next day. At home, I often serve it at room temperature, adding a drizzle of extra virgin olive oil and a few leaves of fresh basil.

2 red capsicums, cored and deseeded

2 yellow capsicums, cored and deseeded

4 courgettes

1 large aubergine

good-quality extra virgin olive oil for cooking

2 very thinly sliced onions

3 tbsp sugar

23 cloves garlic, crushed (or more)

1 tbsp tomato paste

2 tbsp balsamic vinegar or red wine vinegar

1 tin chopped tomatoes, or the equivalent in cooked and crushed fresh tomatoes

salt and pepper

Preheat oven to 180C. Cut the capsicums into even-sized pieces (not too large). Cut the courgettes and aubergine into pieces that are about the same size as the capsicum pieces.

Toss or spray the pieces with a little oil.

Roast the vegetable pieces separately on trays in the oven until soft. Alternatively, put the capsicum pieces together on one tray and the courgettes and aubergines on another.

Make sure the pieces are all spread out so they brown evenly. Another method is to brown each vegetable in batches in a frying pan.

In a separate pan, cook the sliced onions in olive oil until very soft (but not too brown). Add the sugar, cook for another minute or two and then add the crushed garlic.

Next, add the tomato paste, vinegar and tomatoes. Simmer the sauce for at least 15 minutes. Season to taste.

Finally, add all the roasted vegetables and simmer gently for about 5 minutes to allow the flavours to blend together.

SERVES 34

Ebly is the brand name of a wholegrain pure durum wheat harvested from wheat grown in Central France. The brand is so well known in France that the word is now used generally for this wheat. It can be boiled, baked in casseroles, steamed or fried. Ebly has a nutty flavour and absorbs other flavours really well. I often use it in a salad or in place of rice or pasta. This salad has a Moroccan feel to it, but you can change it around as you like. You could include diced tomatoes, diced capsicum, spring onions or red onion. Pomegranate seeds work really well instead of the fresh figs (use 4 tbsp).

250 g Ebly wheat

40 ml extra virgin olive oil

40 ml lemon juice

35 tbsp Moroccan ras el hanout spice mix

pinch of chilli flakes (optional)

2 handfuls of roasted almonds

1 diced Lebanese cucumber

2 handfuls of raisins

2 tbsp each of chopped mint, parsley and coriander

2 tbsp of diced preserved lemon (skin only)

45 fresh figs quartered or cut into eighths (depending on their size)

salt and pepper

Cook the Ebly in boiling salted water for 1012 minutes till soft. Drain.

While warm, add the olive oil, lemon juice, ras el hanout and chilli flakes if youre using them.

Gently but thoroughly mix in the rest of the ingredients. Taste and season.

SERVES 6

If you want to do this the traditional way, the day prior to cooking dice the beef and marinate it overnight in the red wine to which youve added one roughly chopped onion and one carrot along with parsley, fresh thyme and bay leaves. The next day, drain the meat (keep the marinade) and pat it dry with paper towels. Continue as below, dusting the meat with flour. Strain the marinade and use it in the dish (throw away the herbs and the vegetables).

1.5 kg chuck beef or beef cheeks, or beef short ribs

flour for dusting

oil for browning

1 diced onion

1 diced carrot

3 cloves garlic, crushed

4 sprigs fresh thyme

4 bay leaves

salt and pepper

200 g bacon or speck, cut into batons

200 g small white button mushrooms

12 small button onions

2 tbsp plain flour

750 ml red wine Burgundy (Pinot Noir) is preferable but not essential

finely chopped parsley

Preheat oven to 160C. Cut meat (unless youre using ribs) into large dice and lightly dust in flour. Brown in a little oil in a flameproof casserole dish. Remove meat and set aside.

Fry the onion and carrot in the oil until golden. Add the garlic, thyme, bay leaves and seasoning. Return the meat to the casserole.

In a separate pan fry the bacon or speck and the button mushrooms and onions for a minute or two, and then add them to the dish. Add the flour and mix everything together, preferably with your hands (dont have the casserole on the heat, of course). Add the red wine.