You Won’t Believe How AMAZING This Ratatouille Is! | EASY Ratatouille Recipe
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INGREDIENTS
• 2 eggplants, thinly sliced
• 6 Roma tomatoes, thinly sliced
• 2 yellow squashes, thinly sliced
• 2 zucchinis, thinly sliced
• 2 ribs celery, small dice
• 1 carrot, small dice
• 1 small red bell pepper, small dice
• ½ medium onion, small dice
• 2-3 sprigs fresh parsley, finely chopped
• 1 sprig fresh rosemary, finely chopped
• 1 sprig fresh sage, finely chopped
• 1 small bunch fresh thyme, finely chopped
• 5-8 garlic cloves, minced
• salt & pepper
• 5-8 tbsp olive oil
• 3 tbsp Chef Ange Base Seasoning -
• 1 tsp dried oregano
• 2 tbsp tomato paste
• 1 tbsp Better Than Bouillon Roasted Garlic paste
• ½ tsp dried Italian Seasoning or Herb de Provence
• 1 tsp white wine vinegar
• 1 28oz can crush tomatoes
• Bread crumb mixture -
• 2-3 fresh basil leaves, for garnish
DIRECTIONS
1. Preheat oven to 375F
2. Mix 2 tbsp olive oil, chopped parsley, rosemary, sage, thyme and garlic in a small bowl. Season with salt and pepper and set aside.
3. Place thinly slice vegetables in a large container and season with 2 tbsp olive oil, 2 tbsp Chef Ange Base Seasoning - and dried oregano. Mix well until coated. Try and keep the vegetables separate for easier assembly.
4. Heat a 12-13” heavy bottomed pan or cast-iron skillet over medium heat and add onions, carrots, celery and red bell pepper and sauté for 3-5 minutes until vegetable begin to soften.
5. Add tomato paste, bouillon paste, Italian seasoning, white wine vinegar and crushed tomatoes. Mix well and cook until liquid reduces a little. About 2-3 minutes. Season with 2 tsp Chef Ange Base Seasoning and adjust with a little more salt and pepper after tasting. Remove from heat.
6. Arrange seasoned sliced vegetable on top of the sauce by taking 1 slice of each and making a group of 4 and repeating this pattern from the outside to the middle.
7. Sprinkle with herb and garlic mixture and cover with aluminum foil or oven safe lid. Cook in preheated oven for 30 minutes. Remove foil or cover, spray with a little oil and place back in oven for another 20 minutes.
8. Sprinkle with breadcrumb mixture and place back in oven for another 10 minutes. (This step is optional and you can find the recipe for the breadcrumb mixture in my Baked Cod Recipe Video - )
9. Garnish with fresh basil. Enjoy!
RECORDING EQUIPMENT
• Shure MV7 USB Podcast Microphone for Podcasting, Recording, Live Streaming & Gaming, Built-in Headphone Output, All Metal USB/XLR Dynamic Mic, Voice-Isolating Technology, TeamSpeak Certified - Black -
• Panasonic HC-WXF1 4K Cinema-like Camcorder, 24x Leica Dicomar Lens, 1/2.5 Bsi Sensor, Three O.I.S. Stabilizer Systems -
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Hi, I’m Chef Ange, a self-taught cooking nerd who has been learning how to cook over the past decade by burning stuff, cutting my fingers, and occasionally making amazing dinners for my family and friends. I became a home chef after a long and successful career in sports and fitness training so most of the food I cook is healthy(er) but I love my chicken wings, have a pizza night regularly and can’t say no to a mouthwatering cheeseburger! SUBSCRIBE to my channel so you can learn to cook so you can lose weight and be healthy while eating delicious and tasty food with my easy-to-follow recipes, skills and tips! Let’s get cooking!
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Andy Makes Classic Ratatouille | From the Test Kitchen | Bon Appétit
Andy makes ratatouille even though he has never seen the movie Ratatouille.
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Andy Makes Classic Ratatouille | From the Test Kitchen | Bon Appétit
Fine dining CRISPY SKIN CHICKEN recipe | Ratatouille Style
In today's video, I will show you my favorite chicken recipe with crispy skin chicken breast, zucchini, tomato puree, spinach, and red wine sauce. This is an easy but delicious fine dining recipe you can do at home for your friends and family.
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Chicken Ratatouille Inspired bake
CHICKEN RATATOUILLE-INSPIRED BAKE
Inspired by the classic ratatouille, this French-inspired stew is rich, comforting and full of flavour. We’ve added chicken for a tasty twist that the whole whānau can enjoy. Try pairing this ratatouille-inspired bake with some toasted baguette for dinner.
Serves: 4 Prep time: 10 minutes Cooking time: 50 minutes
Skill level: Easy As Dietary: DF
INGREDIENTS
8 skinless boneless chicken thighs
1 onion, sliced
1 large eggplant, diced
4 garlic cloves, minced
1 Tbsp fresh thyme leaves
2 cans (800g) of diced tomatoes
¼ cup fresh basil, roughly chopped
METHOD
Preheat your oven to 180ºC fan bake. Bring a drizzle of olive oil to medium-high heat in an oven-proof casserole dish.
Using a paper towel, pat the chicken dry and generously season with salt and pepper. Cook the chicken in batches for a few minutes on each side or until golden brown. Remove from the pan and set aside.
Add a generous drizzle of olive oil to the same pan along with the onion, eggplant, garlic and thyme. Cook for 6-8 minutes or until the vegetables start to soften. Stir in the tomatoes, season with salt and pepper and cook for a further 5 minutes.
Nestle the chicken back into the dish, cover and place in the oven to bake for 10 minutes. Remove the lid and cook for a further 10-15 minutes or until cooked through.
Sprinkle fresh basil over the top to serve.
Top tip: Throw in two cups of diced courgette, capsicum or carrot into the mix along with the onion for added veggies.
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