Recipes Mediterranean Food – September 2010
Oven-roasted Ratatouille with (or without) Sausages
While the sausages do impart an extra depth of flavor to the ratatouille, it’s equally as good without them
4 medium courgettes, chopped into bite-sized pieces
3 small aubergines, chopped into bite-sized pieces
3 red or white onions, chopped into bite-sized pieces
2 red peppers, deseeded and chopped into bite-sized pieces
2 yellow peppers, deseeded and chopped into bite-sized pieces
salt and freshly ground black pepper
3 cloves garlic, chopped
2 x 400 g tins of chopped tomatoes
a few sprigs of fresh thyme (if you have it), chopped
2 sprigs of fresh rosemary, chopped
600 g good-quality butcher sausages (or allow 2 sausages per person)
Preheat the oven to 200°C.
Place the chopped courgettes, aubergines, onions and peppers on 2 baking sheets. Drizzle with olive oil and season well with salt and freshly ground black pepper. Toss the vegetables with your hands to ensure they’re all coated with the oil. Roast the vegetables in the oven for about 30 minutes, until they have blackened slightly, taking care not to let anything burn.
About 10 minutes before the vegetables are done roasting, heat 1 tablespoon of olive oil in a large pot (big enough to eventually hold all the vegetables, tomatoes and sausages, if you’re using them) over a medium heat. Add the garlic and cook for 1 minute, taking care not to let it burn. Add the tomatoes, chopped herbs and salt and freshly ground pepper and bring to the boil. Reduce the heat and simmer, uncovered, while the vegetables finish roasting.
Once the vegetables are done, add them to the pot with the tomatoes and stir to combine. Nestle the sausages into the vegetables and sauce, making sure they are immersed in the sauce as much as possible. Cover the pot halfway and continue to simmer on a medium-low, stirring occasionally so that nothing burns on the bottom, for about 30 minutes, until the sausages are cooked through and the flavours have blended together. Season to taste. Serve with crusty bread, or spooned on top of pasta as a sauce.
adapted from A Homemade Life by Molly Wizenberg
These sweet and savoury meatballs will be a hit with the whole family. This recipe makes enough to serve 4 for dinner and still have plenty for leftovers the next day.
Makes about 40 meatballs (serves 4 for dinner plus leftovers the next day)
for the sauce:
500 ml plain yoghurt
juice of 1 lemon
1 clove garlic, grated or minced
1/2 teaspoon ground cumin
1/2 teaspoon salt
for the meatballs:
900 g ground turkey or chicken (mix of light and dark meat)
1 small onion, minced
2 eggs, lightly beaten
15 g coriander, finely chopped (or one supermarket packet)
100 g walnuts or pine nuts, chopped
150 g golden raisins, roughly chopped if they’re large
100 g breadcrumbs
1/4 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
cooked couscous, for serving
To make the yoghurt sauce, combine all the ingredients in a small bowl and whisk to combine. Set aside at room temperature to let the flavours develop while you make the meatballs.
To make the meatballs, gently mix all the meatball ingredients except the olive oil and couscous together in a bowl, using your hands. Take care not to overmix the meat (which would make the meatballs tough), but make sure all the ingredients are evenly mixed. Form the mixture into 1 1/2-inch balls and set aside on a large plate. (Raw meatballs can be covered and refrigerated for up to 1 day. Alternatively, place them, not touching, on a rimmed baking sheet and freeze until hard, then transfer them to a heavy-duty plastic bag and freeze for up to 2 weeks.)
Heat a thin film of olive oil in a heavy pan over a moderate heat and sauté the meatballs in batches (don’t overcrowd them in the pan). As they begin to colour, turn them gently with tongs so that they’re golden on all sides. They should be done when they’re evenly browned and feel medium firm (but not hard) to the touch. Place on a paper towel to drain. Add additional oil to the pan if it looks dry and cook the remaining meatballs. Serve hot, warm or cold with yoghurt sauce and couscous.
adapted from Every Day by Bill Granger
adapted from SmittenKitchen.com
This salad is not only easy to prepare, but it can sit for hours or even overnight in your fridge while its flavours meld, making it a perfect prepare-ahead side dish.
60 ml red wine vinegar
60 ml cold water
1 tablespoon sea salt
2 teaspoons sugar
1/2 red onion, cut into 1/2-inch dice
3 peppers, your choice of colours
1 cucumber, peeled, seeded and chopped
100 g feta cheese
100 g pitted Kalamata olives
200 g cherry tomatoes, halved
60 ml olive oil
salt and freshly ground black pepper
Whisk together the vinegar, water, salt and sugar in a small bowl until the salt and sugar are dissolved. Add the red onion and set it aside.
Meanwhile, core and seed the peppers and chop them into1/2-inch pieces. Chop the cucumber and feta into similarly sized pieces. Put the peppers, cucumber, feta, olives and tomatoes in a large bowl.
Transfer the onions to the other vegetables in the large bowl with a slotted spoon, reserving the vinegar mixture. Pour half of the vinegar mixture over the salad, then drizzle with olive oil. Season generously with salt and freshly ground black pepper. Toss to combine and serve immediately, or let the flavours combine in the fridge for a few hours.