I’m currently in Sri Lanka working on a children’s ward in a hospital just outside the capital - been doing some deep sea fishing while I’m here and yesterday caught an 8kg Barracuda, so proud! ^^ Sadly didn’t get to eat the guy though :(
I. love. ratatouille. It is easily one of my favourite all time dishes and perhaps the ultimate icon of Provençal cuisine. A simple stew of tomatoes, onions, courgettes, aubergine and peppers with plenty of garlic and herbs is all there is to it but the flavours so intense and the different ways off assembling the dish mean it has a place everywhere from a quick lunch to fine dining.
The word “ratatouille” will instantly remind most people of the awesome Pixar movie of the same name, in which the traditionally peasant dish is elevated to a work of haute cuisine for the films finale. That dish is a genuine recipe, called “Confit byaldi”, tailored especially for the movie by French chef Michel Guérard. Based on a previous recipe created by American chef Thomas Keller for his three michelin starred and world-renowned restaurant The French Laundry, Pixar so loved the dish they created a film for it! It’s now a very popular variant of the dish, and in my opinion the most delicious, the process is a lot more involved than traditional ratatouille but it brings out the most incredible, intense flavours from such simple ingredients.
Spoiler: The power of confit byaldi!
Panna cotta literally means cooked cream, and that’s essentially what this classic Italian dessert from the northern region of Piedmont is: cream, milk and sugar and gelatin plus whatever flavourings you might want to add. Panna cotta is great flavoured with vanilla, fruit and spices. It’s as delicious as it is simple and perfect for a quick tutorial, the best of which I’ve found is this one from Italian chef Giallo Zafferano.
For a recipe in metric measurements try this one from British chef Jamie Oliver.
Here’s a roundup of all the recipes I’ve cooked and posted in the last month, enjoy!
Ballotine of Partridge, Creamy Garlic Mash and Ratatouille
Tarte au Citron
Sea Bass & Fennel with Dauphinoise Potatoes
Confit Tomatoes
Pan fried scallops with pea & coconut velouté
Summer Minestrone With Fresh Basil
Pistachio and Olive Oil Cake
Chocolate and pistachio biscotti
Strawberry Tart
Ham hock terrine
