I always love a good movie about food. Julie & Julia, Ratatouille, and one of the more recent ones, The 100-foot Journey. These are some of the movies that I don’t mind watching over and over and over again. What more in Ratatouille, the passion for food is ignited by something often regarded as filthy, a rat; Remy. Maybe in some ways, the movie is trying to pass on a message where if you have passion for something, throwing in some effort and extra love will make things all possible, even if you are a rat.
Of course, in real, Ratatouille is not made or conceptualized by a rat. This was a rendition of Thomas Keller’s Confit Byaldi. The recipe I used was adapted from smitten kitchen. Ratatouille (pronounced as rat-a-too-ee) is a traditional baked french dish. Tomatoes are a key ingredient, with garlic, onions, courgette (zucchini), aubergine (eggplant), bell peppers, marjoram and basil, or bay leaf and thyme, or a mix of green herbs like herbes de Provence. It’s a very summery dish as tomatoes are often abundant and flavourul during summer.
But if you didn’t cook your own tomato sauce, using tomato puree from the jar is permissible.
The key difference to the Ratatouille version is that the vegetables are sliced thinly and arranged in the most impressive way. Stews can be quite boring and hard to capture but with this dish, you want to show the beauty of what vegetables has to offer. Using a mandolin would quicken the process of making this beautiful dish (but you know, I actually don’t have a mandolin at home) SO MY MOM SLICED IT for me (easy for her cause she has samurai knife skills) . Cause I was busy making some chicken roulade for the entire family (of 8) So, really, I just flavoured the sauce with some onion, garlic and thyme, then arranged it all on 2 dishes, which didn’t take too long.
After that, place an aluminium foil over and put it in the oven. This would prevent the vegetables from browning too fast while retaining it’s gorgeous colour.
A tip on preparing this dish is to get the vegetables at about the same size so you have a more uniformed arrangement. It’s a very easy dish to make, though it takes a long time to prepare if you do not have a mandoline that is. A very flavourful and hearty dish to serve on the table, shared with family.
- ½ onion, finely chopped
- 2 garlic cloves, very thinly sliced
- 1 cup tomato puree (such as Pomi)
- 2 tablespoons olive oil, divided
- 1 small eggplant
- 1 smallish zucchini (green)
- 1 smallish yellow squash (yellow zucchini)
- 1 longish red bell pepper
- Few sprigs fresh thyme and basil leaves.
- Salt and pepper
- Lightly saute onion and garlic with some olive oil on a pan till fragrant. Pour in tomato sauce, thyme leaves, salt and pepper. Leave it to simmer on low flame for 10 minutes.
- Trim the ends off the eggplant, zucchini and yellow squash. As carefully as you can, trim the ends off the red pepper and remove the core, leaving the edges intact, like a tube.
- On a mandoline, adjustable-blade slicer or with a very sharp knife, cut the eggplant, zucchini, yellow squash and red pepper into very thin slices, approximately 1/16-inch thick.
- Pour tomato sauce onto a baking dish. Arrange slices of prepared vegetables concentrically from the outer edge to the inside of the baking dish, overlapping so just a smidgen of each flat surface is visible, alternating vegetables. You may have a handful leftover that do not fit.
- Drizzle the remaining tablespoon olive oil over the vegetables and season them generously with salt and pepper. Remove the leaves from the thyme sprigs with your fingertips, running them down the stem. Sprinkle the fresh thyme over the dish. Randomly stuff basil leaves in between the vegetable.
- Cover dish with a piece of parchment paper or aluminium foil.
- Bake for approximately 45 to 55 minutes on 170 C, until vegetables have released their liquid and are clearly cooked, but with some structure left so they are not totally limp. They should not be brown at the edges, and you should see that the tomato sauce is bubbling up around them.
- Serve hot.
You must be thinking, what? tomato again?
You really can’t argue that sometimes, tomato is like the underrated vegetable which is more likely used as a garnish in a salad, or a soggy little thing in between sandwich. Sure, tomato sauce is like THE thing but how many of you know how much of tomato actually goes into the sauce?Or, have you came across people who go like …. I eat tomato sauce (aka ketchup) but I don’t eat tomato. Sure. of course.
Actually, that’s me. Was me.
These days I want to go for ways you can make interesting dishes with vegetables which are not leafy greens, which are not just stir fried. I think vegetables deserve so to be paid a litle more attention But of course, here I’m going to talk about scotch egg, and a tomato jam.
I first came to know about the tomato jam when I was dining in the Kitchen Table supper club in their cozy home and was served a toast of sourdough bread, tomato jam, quail egg and a crispy bacon. So I went ahead and ask how to make the tomato jam cause it’s way way way beyond the flavours of tomato ketchup and so so yummy (addictive too). It’s like this concentrated taste of tomato, sweet and tangy but with a hint of molasses; kinda like sundried tomato but without the saltiness. What’s not to love?
Anyway so I came back and had to have my hands make it so I came across this recipe of caramelized onions and tomato jam instead of just tomato. Did someone say caramelized onion ? (me me me!) So cut things short, this is my 2nd time making the jam and this time around I just made without an actual measurement of the recipe and just went with tasting instincts. If you need the recipe, it’s here.
As for scotch egg, when I researched a little about my travels to London, I wanted to go to Borough Market and one of the many tasty things there was scotch egg. Of course, I never did tasted it because I didn’t even get to go to Borough Market. boo. So I made it myself.
And I also wanted to make the yolks to be runny …… But it was a little over But it is still good.. It was a good try. And you know what, you can also add this scotch egg to congee ^^ and even use it for a sandwich the next day Plus it’s a protein packed food except that it was deep fried.
I used a mixture of chili sausage and minced pork to make the outer part. Usually sausages already have a mixed ratio of fat and lean meat, so I just added in a pack of lean pork mince to balance it.
Other than that, the other crucial part is the breading of the skin. You don’t want it to be soggy or the meat to be falling apart or stuck onto the pan when frying. So double coating gives it a good crispy texture. It’s coated with egg wash, then panko (Japanese breadcrumbs), then egg, and panko again. It ended up being this fist sized meat ball with a good surprise!
I would like to make them again and try to get runny yolks for sure!
Scotch Egg with tomato jam
- 6 eggs
- 200g plain sausage meat (not frankfurters but fresh sausage)
- 200g pork mince
- 3 tbsp chopped mixed herbs (I used sage,thyme, rosemary)
- 1 tbsp English mustard
- Splash of milk
- 50g flour
- 100g panko breadcrumbs
- Vegetable oil, to cook
- Put four of the eggs into a pan, cover with cold water and bring to the boil. Turn down the heat and simmer for five minutes, then put straight into a large bowl of iced water for at least 10 minutes.
- Put the meat, herbs, and mustard into a bowl, season and mix well with your hands. Divide into four.
- Carefully peel the eggs. Beat the two raw eggs together in a bowl with a splash of milk. Put the flour in a second bowl and season with salt and pepper, then tip the breadcrumbs into a third bowl. Arrange in an assembly line.
- Put a square of clingfilm on the worksurface, and flour lightly. Put one of the meatballs in the centre, and flour lightly, then put another square of cling film on top. Roll out the meat until large enough to encase an egg and remove the top sheet of clingfilm.
- To assemble the egg, roll one peeled egg in flour, then put in the centre of the meat. Bring up the sides of the film to encase it, and smooth it into an egg shape with your hands. Dip each egg in flour, then egg, then breadcrumbs, then egg and then breadcrumbs.
- Fill a large pan a third full of vegetable oil, and heat to 170C (or when a crumb of bread sizzles and turns golden, but does not burn, when dropped in it). Cook the eggs a couple at a time, for seven minutes, until crisp and golden, then drain on kitchen paper before serving.
I’ll be sharing some photos taken during my travel to Europe in July – August. We flew in to London and spent a couple of days there before taking a cruise to Holland and hired a bus to go to Paris. Here, will be some photos taken in Holland (mainly Amsterdam), Brugge and Brussels of Belgium.
#3 Eat all the CHEESE!!!
#4 Of course there has to be a windmill photo.
#5 Dam Square (that’s our hotel behind there)
#6 Life on a boat.
#8 Silver balls at Atomium
#9 Royal Palace of Brussels
#10 Pan au chocolate at Pauls (just next to our hotel)
#11 me and my waffle. Belgian waffle <3
#12 Somewhere in Brugge or Brussels.
okay so when I hit Europe from London, I felt more calm and the architecture was also very different. Especially in Amsterdam. Brussels is a very small and quaint town which is quite lovely. Will post next week on Paris’! <3