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Once hot, fry the chicken breasts for 2 minutes on each side until golden-brown. Transfer to a plate and set aside. Add the butter, cherry tomatoes, courgette, pepper and balsamic vinegar to the pan.
- Main Course
- 4
- Italian
- 1 min
Roughly chop the flesh. Heat the oil in a flameproof casserole or heavy-based saucepan. Add the onions and cook over a gentle heat for 8–10 minutes, stirring occasionally, until golden-brown and ...
- Main Course
- 4
- French
Method. Preheat a grill to medium–hot. Put the ratatouille in a small saucepan over a medium heat. Add the chicken and cook until bubbling and the chicken is hot through. Transfer to a small ...
- Main Course
- 1
- French
- Nigel Slater
- A Ratatouille - A Versatile Dish
- Step by Step Ratatouille
This dish sprung to mind because I had some courgettes to use up. There were some in the organic veg box I have delivered and also managed to grow some on the allotment. It's been so long since I made ratatouille that I had to check I remembered correctly how to. Which is when I found this article in which Nigel Slater laments "When did ratatouille...
Apart from being easy to make, ratatouille is also a really versatile dish. As a student I used to serve it as a pasta sauce - cheap and cheerful. But you could just as easily serve it as a main casserole dish with a few chunks of crusty bread or spooned over creamy mashed potatoes - Yum. Ratatouille also makes a great side dish with cooked meat or...
Hints, tips and variations
At the moment fresh tomatoes are cheap so I have used them in this recipe. When they are more expensive, I would use a tin or two of plum tomatoes instead. Although I think it changes the character of the dish slightly, they are both good. Fresh tomatoes make for a lighter, fresher tasting dish, whereas tinned tomatoes make it more casserole-like, thus perfect for serving with pasta. You can vary the quantity of vegetable to suit what you have. I have often omitted the aubergine and just used...
- (4)
- 223
- Vegetarian
Add to a deep frying pan with the oil and butter, along with the herbs and seasoning.On a medium heat, melt the butter and mix everything together well. Add the vinegar, sugar and red wine and stir well. Tip into a deep dish and grate some parmesan over the top. Cook in a preheated oven at 190c for 25 - 30 mins. Serve hot.
Part recipe journal, part kitchen chronical, each story has, at its heart, a recipe I have cooked during the week that I feel I would like to share. Here is a selection of those columns, personal, practical, often a little eccentric, an archive of recipes and journalism from the Guardian website. 🌿 Denotes recipes without meat or fish. 🌿 ...
Prep your ingredients before you start – peel and cut the onions into wedges, then peel and finely slice the garlic. Trim the aubergines and courgettes, deseed the peppers and chop into 2.5cm chunks. Roughly chop the tomatoes. Pick the basil leaves and set aside, then finely slice the stalks. Heat 2 tablespoons of oil in a large casserole pan ...
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