Ratatouille is a traditional French recipe that is at its best when , made with the choicest fresh ingredients. It makes a wonderful side dish for a buffet or can be eaten as a snack, as a vegetarian filling for jacket potatoes.
ingredients
serves 8
1 1/2 - 2 pound fillet of beef
3 tbsp olive oil
1 1/4 cups aspic jelly, made up as packet instructions
for the marinade
2 tbsp sherry
2 tbsp olive oil
2 tbsp soy sauce
2 tsp grated fresh root ginger or 1 tsp ground ginger
2 garlic cloves, crushed
for the ratatouille
4 tbsp olive oil
1 onion, sliced
2 - 3 garlic cloves, crushed
1 large eggplant, cubed
1 small red pepper, seeded and sliced
1 small green pepper, seeded and sliced
1 small yellow pepper, seeded and sliced
1/2 pound zucchinis, sliced
1 pound tomatoes, skinned and quartered
1 tbsp chopped mixed fresh herbs
2 tbsp French dressing
salt and freshly ground black pepper
method
1. Mix all the marinade ingredients together in a shallow dish, put the beef in and turn it over to coat it. Cover the dish with clear film and leave for 30 minutes, to allow the flavours to penetrate.
2. Preheat the oven to 220°C/425°F/. Using a large slotted spoon, lift the fillet out of the marinade and pat it dry with kitchen paper. Heat the oil in a skillet until smoking hot and then brown the beef all over to seal it. Transfer to a roasting tin and roast for 10-15 minutes, basting it occasionally with the marinade. Lift the beef on to a large plate and leave it to cool.
3. Meanwhile, for the ratatouille, heat the oil in a large casserole and cook the onion and garlic over a low heat, until tender, without letting the onions become brown. Add the eggplant cubes to the casserole and cook for a further 5 minutes, until soft. Add the sliced peppers and zucchinis and cook for 2 minutes more. Then add the tomatoes, chopped herbs and season well with salt and pepper. Cook for a few minutes longer.
4. Turn the ratatouille into a dish and set aside to cool. Drizzle the ratatouille with a little French dressing. Slice the beef and arrange overlapping slices on a serving platter. Brush the slices with cold aspic jelly that is on the point of setting.
5. Leave the jelly to set completely, then brush with a second coat. Spoon the ratatouille around the beef slices on the platter and serve immediately.
