Ratatouille Risotto

My brother in law makes a fantastic risotto, and yesterday I had a craving for it. Alas, he lives in Newcastle and I don't have his recipe so I had to make one myself.

Ingredients

1 large tin ratatouille/homemade (see post below)

500ml canned whole tomatoes, drained and liquid reserved

2 pints vegetable stock

1/2 pint chicken stock

1 tblsp butter

1 tblsp olive oil

2 shallots/1 onion, chopped

6 cloves garlice, chopped finely

1 cup (arborio) rice

2 bay leaves/1 tsp dried basil

100g parmesan cheese, grated

1 tsp lemon juice

Method

1. Pour the tomato liquid into a saucepan and add the vegetable stock, bring to the boil

2. Lower the heat to simmer, keep the mixture hot during the cooking process

3. In a large bowl mash the tomatoes into chunks with the back of a wooden spoon, set aside

4. In a large stock/soup pan, melt the butter and heat olive oil together

5.Add the shallots/onion and garlic and cook slowly until a purée-like texture is formed (about 10 mins)

6. Remove the shallots/onion and garlic and blot on a paper towel, return to the stove over a medium heat

7. Add rice and using a wooden spoon move around the pan until the rice starts to toast and smells butty (about 4-5 mins)

8. Add chicken stock and slowly reduce, stirring gently

9. Add the hot vegetable stock and tomato juice mixture slowly (a cup at a time)

10. Stir after each addition until the liquid is absorbed and the mixture thickens (you may not need all of the stock mixture)

11. Add the bay leaves/basil after the third addition

12. After around 15 mins add the mashed tomatoes

13. When the rice is al dente (around 20 - 25 mins) remove from the heat and add the ratatouille

14. Add the lemon juice and stir in the cheese

Serves : 4

Preparation time : 10 mins

Cooking time : 1 hour

Ratatouille

• Ingredients

2 red/yellow bell peppers, chopped into chunks

2 large tomatoes, chopped into chunks

1 large courgette, chopped into chunks

1 large aubergine, chopped into chunks

1 large yellow squash, chopped into chunks

1 tblsp balsamic vinegar

3 tblsp olive oil

a few basil leaves, torn into shreds

2 tblsp flat leaf parsley, chopped

Method

1. Put all the ingredients into a large bowl and mix together

2. Spread onto a baking sheet or large oven proof dish

• 3. Roast in the oven at 230°C for 12 -15 mins
• 
  

Serves : 4

Preparation time : 10 mins

Cooking time : 15 mins

Crepes

Today I made crepes for the first time and I was amazed at how easy it was.

250g/9 oz plain flour

4 eggs

1/2 litre / 1 pint milk

Mix the ingredients together until you get a smooth liquid

Heat a little butter in a frying pan

1 ladle of batter for each crepe

We had nutella, strawberry jam and peanut butter as fillings.

Blueberry Sauce

I made this little sauce up the other day while wondering what to do with a crown of duck. Simple and delicious. I did duck but this fruity number is perfect for any red meat or pork. You could also subsitute the blueberries for redcurrants.

Ingredients

25cl white wine

4cl cider vinegar

2cl balsamic vinegar

2 shallots/1 onion, chopped finely

200g butter

200g blueberries

Method

1. In a saucepan melt the butter

2. Add the shallots/onions cook, stirring occasionally until the shallots/onions are soft

3. Add the white wine, vinegars and blueberries

4. Simmer gently for 5 - 10 mins

5. Remove from the heat and squash the berries with the back of a wooden spoon

6. Set aside, letting the juice from the berries seep into the sauce

7. Just before serving return a high heat and bring just to the boil stirring continuously

Or if you've roasted your meat in the oven

When you've removed your meat from the oven add the sauce to the meat tray, mixing the sauce with the juices from the meat. Return to the oven for 3-5mins or until hot. This gives the sauce a fuller and more meaty flavour.

Respite and Repos

I went back to Blighty last week for a little visit and catch up with family. A lovely mini break chilling in the wilds of Northumberland. Obviously I was treated to some great English delights courtesy of my mum, Di from designersblock. Sunday dinner, mince and dumplings, bacon sandwiches, heaven :) Don't get me wrong I love France, and the food is to die for out here, but you can't beat your mum's Sunday dinner!

Chinese Stir Fry Beef

The Chinese certainly got it right when they invented this quick and hassle free dish. Chop everything up and throw in a wok et voila! Here's my recipe for a quick beef delight.

Ingredients

500g rump steak, cut into chunks
4 tblsp hoisin sauce
4 tblsp soy sauce
1 tblsp red wine vinegar
1 tsp ground ginger
1 tblsp oil
2 onions, chopped
2 cloves garlic, chopped finely
1 red bell pepper, chopped
1 tin sweetcorn (optional)

Method

1. In a large bowl mix the hoisin sauce, soy sauce, red wine vinegar and beef, set aside to marinate about 20-30mins
2. In a large wok or frying pan heat the oil
3. Add the onions and garlic and fry for 2-3 mins
4. Add the beef and the sauce fry for 5 mins
5. Add the pepper, sweetcorn and ginger, add a little more hoisin and soy sauce
6. Simmer gently for 5 mins

Serves : 4
Preparation time : 30 mins
Cooking time : 15 mins

Boeuf à la Badara

Yesterday tiredness got the better of me, but luckily my chéri came to the rescue and made us a beautiful African style dish. It was delicious and I had many helpings! A couple of the ingredients you'll have to pop to your local chinese/indian supermarket*, but believe me it's well worth the trip.

Ingredients

1kg beef bourginon, chopped into chunks

3 onions, peeled and chopped

3 cloves garlic, chopped finely

1 tin chopped tomatoes

1 small tin tomato paste

700ml water

5 large potatoes, peeled and quartered

4 kub d'or/maggi stock cubes *

salt & pepper

1 tin (200g) sauce graine *

2 tblsp oil

Method

1. In a large saucepan heat the oil

2. Add the onions, garlic and beef and fry gently for 3-4mins

3. Add the tomato paste and 200ml water, cook for 5 mins

4. Add the chopped tomatoes and 500ml water

5. Crumble in the stock cubes, season with salt & pepper

6. Simmer over a low heat for 30 mins

7. Add the potatoes and simmer for a further 30 - 45 mins, until the potatoes are tender

8. Add the sauce grain and simmer for 15 - 20 mins, until the oil from the sauce grain appears on the surface of the sauce

Serves : 6

Preparation time : 10 mins

Cooking time : 1 1/2 - 2 hours