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D'aucy Ratatouille 360 g (Pack of 12)

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The abundance of hearty vegetables makes ratatouille filling, making it a complete meal on its own. But of course, it’s always more interesting to serve it with side dishes that complement its flavors.

Bake both pans in the oven at once, stirring halfway. The eggplant will finish sooner than the other pan.Better yet, why not cook the vegetables in some of that sausage fat for an even tastier stew? Sure, it won’t be as healthy, but the flavor combination hits all the right notes, so it’s worth the splurge! Here’s another dish that can benefit from a ratatouille (and vice versa): a creamy and cheesy polenta. Sweat eggplant– Sprinkle the eggplant with salt then set aside for 30 minutes to make them sweat. By this, I mean that the salt will draw water out of the eggplant and you’ll see little beads of moisture on the surface. Ratatouille paired with an omelet is a wonderful way to start the day. Or, better yet, why not combine these two elements to make one magnificent dish? Ratatouille omelette, anyone? Marinated in olive oil, thyme, rosemary, garlic, lemon, salt, and pepper, a grilled leg of lamb provides an intense umami flavor, which gives a wonderful contrast to the subtlety of ratatouille.

Let the squash and bell pepper pan continue to bake until the peppers are caramelized, about 5 to 10 more minutes. Then, transfer the contents of the pan into the simmering sauce. Continue simmering for 5 more minutes to give the flavors time to meld. The rich flavors of tomatoes, eggplant, and bell peppers pair so well with the beef, which is a delight for the senses! We’ll finish off our ratatouille with a handful of chopped basil, which livens up our stew with fresh flavor. We’ll also add a sprinkle of dried oregano—crumble it between your fingers as you add it to wake up the flavor. Then, add salt and pepper until your ratatouille tastes completely wonderful. Meanwhile, warm 2 tablespoons of the olive oil in a large Dutch oven or soup pot over medium heat. Add the onion and ¼ teaspoon salt. Cook, stirring occasionally, until the onion is tender and caramelizing on the edges, about 8 to 10 minutes. Bake until the eggplant is nice and golden on the edges, about 10 more minutes (the eggplant will be done sooner than the rest). Remove the eggplant from the oven, and carefully stir the eggplant into the simmering tomato sauce.

Batchelors Bigga Marrowfat Peas

To peel the tomatoes, score a cross in the base of each tomato and place them in a heatproof bowl. Pour over enough boiling water to cover and set aside for a minute. Drain and, when cool enough to handle, peel away the skins. Roughly chop the flesh. Ok, one more reason to love ratatouille—you can serve it so many different ways! Here are a few ideas: Eggplant is known for being difficult to prepare, but it’s easy to roast! No salting necessary. The oven takes care of everything. Zucchini & Yellow Squash I love the visual combination of green zucchini and yellow squash. If you want to use two of one type instead of both, no problem. Bell Pepper

Dip the tomatoes into boiling water for 10 seconds or until the skins will peel off easily. Dunk them into cold water to make them cool enough to handle. Peel them and cut into quarters.

How long can you keep Ratatouille’s Ratatouille in the fridge?

A vegetable side dish alongside a protein-based main – white meats especially, ie. poultry, pork or seafood; If you’re the type who can’t have a meal without a starchy carb, this one’s for you. Together, rice and ratatouille make a super satisfying meal. Toss the eggplant with olive oil and salt on one baking sheet, and the squash and bell pepper on another baking sheet. Arrange the vegetables in an even layer. (Using two pans gives the vegetables room to breathe and lets us split the veggies by cook times.) Once done, transfer the eggplant to a large pot in which all the vegetables will be combined to braise. Add each veg to this pot as you sauté them off. See below for why we use a separate pot;

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