Sunday, 20 February 2011

Harvest Ratatouille ......or Cobbler

It's late summer here in New Zealand, and the gardens overflowing with tomatoes and zucchini. Almost out of desperation one evening I came up with this recipe.. It's similar to eggplant ratatouille, very simple and other vegetables can easily be substituted eg. sweet potato, summer squash, eggplant etc. The tomatoes are a must e.g. substitute a can of chopped tomatoes or a jar of tomato passata, if you don't have an excess of  tomatoes, along with fresh herbs.

My basic ingredient list is:

4 large zucchini
6 large Beefsteak tomatoes
1 - 2 large red peppers
Balsamic Vinegar
Spray Olive oil
Garlic/Herb salt
Moroccan spice mix
Fresh ground black pepper
Sea salt

Cobbler Topping: (optional)

225g Self Raising Flour
1/2 teaspoon Cayenne pepper 
1/2 teaspoon Salt 
1 Cup Tasty Mature Cheese
50g  cold butter - grated
Milk 150ml
Optional - fresh Parsley/Thyme chopped

Chop all vegetables into even sized chunks. Spray a baking tray with oil and pile the vegetables inside it. Slosh over the balsamic vinegar....about 1/4 Cup. Then carefully pour about 1/2 - 3/4 Cup of water around the edge of the vegetables.
Sprinkle over the seasonings, (as much as you like) and season generously with black pepper and salt.

Bake in a fan-bake oven at 200 Celcius for about 30 minutes...or until everything is softened and slightly charred.

At this stage, toss the mixture, it can be served as a vegetable accompaniment with meat/fish etc...or continue to the cobbler pie.
If making the pie, add about 1/2 jar of tomato passata, just so the mixture stays nice and moist.

Method - Cobbler Topping:

Put the flour,  cayenne pepper, salt and butter in a mixing bowl. Mix until it resembles fine breadcrumbs. Add 1/2 the cheese and milk and mix till it a soft dough is formed. Add more milk if needed. Turn onto a floured board, and pat into a round shape:

Flatten out to about 1/2 inch thick. Using a biscuit cutter cut out 7-8 shapes. Place the tomato ratatouille mixture in a casserole dish or cast iron frypan. Place the dough on top, bursh with some milk or beaten egg and sprinkle the remaining cheese over the top...and maybe a little parmesan too. Cook in the middle of the oven for about 30 minutes until golden brown and the scone/biscuits are cooked through. Enjoy :o)

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