lesley
09-14-2009, 02:40 PM
I made this at the weekend to go with cold roast chicken
http://i296.photobucket.com/albums/mm162/bazmj_1/RatatouilleTerrinewith-chicke.jpg
It tasted gorgeous, you could have it as a starter or as a buffet dish & it can be made a couple of days ahead.
http://i296.photobucket.com/albums/mm162/bazmj_1/RatatouilleTerrine-split1.jpg
http://i296.photobucket.com/albums/mm162/bazmj_1/RatatouilleTerrine1.jpg
Serves 6-8 Appetizer/Side
Prep Time 25 mins
Ingredients
* 3 Large bell peppers, red, orange and yellow, deseeded and roasted
* 1 Large aubergine (eggplant)
* 2 Large courgettes (zucchini)
* 4 Tbsp Olive oil
* Rock salt and freshly ground black pepper
* 15 fl oz Passata
* 2 Tbsp Gelatine
Method
* Heat the grill/broiler
* Cut the peppers into quarters, lengthways this makes it easier to remove the skin once you've charred them. Take out the stalks and deseed
* Push the peppers down firmly on the grill rack to ensure all the skin is exposed to the heat, grill on high until the skins are black
* Set aside until cool, then peel off the black skin
* Or you can put the peppers straight into a plastic bag, seal and leave for 15 minutes to sweat, then peel, your choice
* Lay a sheet of aluminium foil on the rack
* Slice the courgettes lengthwise, about 1/4″ thick
* Lay on the foil and baste with 2 Tbsp olive oil, both sides and season
* Grill until golden, 3 minutes each side
* Set aside
* Slice the aubergine lengthways, and repeat the procedure
* Grease a 9”x5”x2 ½’’ loaf tin, then lay clingfilm (plastic wrap) against the bottom and side with extra hanging out from the sides.
* Put the Passata in a small saucepan. Sprinkle the gelatine over the top. Dissolve while stirring over low heat. Do not allow it to boil. Remove from heat and set aside.
* Put a layer of roasted peppers down in the prepared loaf pan. Spread 2 tablespoons of passata/gelatine mixture on top. Place a layer of courgette/zucchini on top with another 2 tablespoons of passata/gelatine. Place a layer of eggplant on top and more passata/gelatine. Continue layering until you finish the vegetables.
* Any remaining passata/gelatine mixture pour over the top, and give a gently shake to the tin, just to make sure the passata is dispersed evenly
* Cover up with the plastic wrap. Refrigerate to set, at least 4 hours
Cook's tips
* Can be made a day or two in advance
Equipment
* Small saucepan
* 9”x5”x2 ½” deep, loaf tin
* Clingfilm
Shopping List
* 3 Large bell peppers, red orange and yellow
* 1 Large aubergine (eggplant)
* 2 Large courgettes (zucchini)
* 4 Tbsp Olive oil
* Rock salt and freshly ground black pepper
* 15 fl oz Passata
* 2 Tbsp Gelatine
http://i296.photobucket.com/albums/mm162/bazmj_1/RatatouilleTerrinewith-chicke.jpg
It tasted gorgeous, you could have it as a starter or as a buffet dish & it can be made a couple of days ahead.
http://i296.photobucket.com/albums/mm162/bazmj_1/RatatouilleTerrine-split1.jpg
http://i296.photobucket.com/albums/mm162/bazmj_1/RatatouilleTerrine1.jpg
Serves 6-8 Appetizer/Side
Prep Time 25 mins
Ingredients
* 3 Large bell peppers, red, orange and yellow, deseeded and roasted
* 1 Large aubergine (eggplant)
* 2 Large courgettes (zucchini)
* 4 Tbsp Olive oil
* Rock salt and freshly ground black pepper
* 15 fl oz Passata
* 2 Tbsp Gelatine
Method
* Heat the grill/broiler
* Cut the peppers into quarters, lengthways this makes it easier to remove the skin once you've charred them. Take out the stalks and deseed
* Push the peppers down firmly on the grill rack to ensure all the skin is exposed to the heat, grill on high until the skins are black
* Set aside until cool, then peel off the black skin
* Or you can put the peppers straight into a plastic bag, seal and leave for 15 minutes to sweat, then peel, your choice
* Lay a sheet of aluminium foil on the rack
* Slice the courgettes lengthwise, about 1/4″ thick
* Lay on the foil and baste with 2 Tbsp olive oil, both sides and season
* Grill until golden, 3 minutes each side
* Set aside
* Slice the aubergine lengthways, and repeat the procedure
* Grease a 9”x5”x2 ½’’ loaf tin, then lay clingfilm (plastic wrap) against the bottom and side with extra hanging out from the sides.
* Put the Passata in a small saucepan. Sprinkle the gelatine over the top. Dissolve while stirring over low heat. Do not allow it to boil. Remove from heat and set aside.
* Put a layer of roasted peppers down in the prepared loaf pan. Spread 2 tablespoons of passata/gelatine mixture on top. Place a layer of courgette/zucchini on top with another 2 tablespoons of passata/gelatine. Place a layer of eggplant on top and more passata/gelatine. Continue layering until you finish the vegetables.
* Any remaining passata/gelatine mixture pour over the top, and give a gently shake to the tin, just to make sure the passata is dispersed evenly
* Cover up with the plastic wrap. Refrigerate to set, at least 4 hours
Cook's tips
* Can be made a day or two in advance
Equipment
* Small saucepan
* 9”x5”x2 ½” deep, loaf tin
* Clingfilm
Shopping List
* 3 Large bell peppers, red orange and yellow
* 1 Large aubergine (eggplant)
* 2 Large courgettes (zucchini)
* 4 Tbsp Olive oil
* Rock salt and freshly ground black pepper
* 15 fl oz Passata
* 2 Tbsp Gelatine