Ratatouille | Delicious Provençal Vegetable Stew | Perfect Vegetable Sidedish

[Music] today i'm making a ratatouille simple yes like most french things often simplest ingredients but it's all about the technique as to how you get it right so i'm going to show you how to make a ratatouille and don't worry no rats will be harmed in the making of this video bonjour this is cooking fabulously the channel that puts more fun and fabulousness into french food if you're from spain you'd call today's say pisto or if you're from italy a caponata in fact there's many different versions of the ratatouille that we know here in france all around europe and the globe you'll even find that there's turkish greek georgian hungarian romanian and moroccan versions of the french ratatouille but i don't think they'd be calling it a french ratatouille the name ratatouille comes from the french verb tulia let's just check that shall we siri how do you pronounce the french verb toulier siri siri are you there maybe it's on my watch siri are you there hello apparently siri's not at home right now let's just going to google translate which is the french verb to stir that's what they mean by ratatouille to stir it all around in a pot sometimes i love to stir the pot the ingredients you'll need for this recipe are [Music] yes maybe with these capsicums i could have used a bigger bowl perhaps you just want to top and tail the zucchini slice them down the middle then slice those half down the middle as well [Music] just so you get some nice big chunks you want a zucchini with a little bit of oomph to it nice big ones we all love big ones don't we same thing top and tail the eggplant just like the zucchini drop that in half and chop into large chunks [Music] once you've got all your mison plus ready oh yeah yeah this fly blind not everything fly but just to fly the fly once you've got all your mison plus ready you need to preheat your oven to 200 degrees celsius in a fry pan you want to heat up one tablespoon of olive oil on a medium to high heat and then in a dutch oven put another two tablespoons of olive oil don't put that one on the heat add your onions and you want to cook those until they're translucent which take roughly about five minutes where is it i will get it [Music] this is typically a french provincial vegetable stew because it was originated in nice and actually it's not called a ratatouille in these it's called a ratatouille nisswas now the trick to this ratatouille is that we're going to cook all the vegetables in stages before putting it in the dutch oven basically we're giving each vegetable a little bit of a head start before we pop it into the oven this is to help you get the individual flavors of each vegetable when you're eating it as opposed to if you just popped it all in a dish and sauteed it all together they'd all mix up into one onion onions it tastes like tomatoes and tomatoes would taste like zucchini and zucchini would taste like eggplant it'll just mean you smashed them all together oh no [Music] once those onions are a good stage we can then put them into our dutch oven now we just want to add another tablespoon of our olive oil we're going to saute a capsicum [Music] we want to cook these for about five minutes as they're cooking give them a bit of a stir around you do want to get a bit of color on them of course in this case color equals flavor you don't want them burnt you want to get a little bit of you know brown around the edges so to speak so once you've got a bit of color on those carefully remove the fryer pan place those capsicans into a dutch oven and mix around another tablespoon of your olive oil and this time we're doing our zucchini or courgettes and again cook them for five minutes stirring occasionally to make sure they don't burn where are you no matter what's going on in the kitchen if you've got something on the stove always keep an eye on this radio once you've got a bit of color on those zucchini pop them into our dutch oven another tablespoon of the olive oil and this time we're adding our eggplant now with the vegetables that we've got in here in the dutch oven already we can give them a little bit of a seasoning a little bit of salt a little bit of pepper i like to season with salt and pepper some people just say salt but i do i like a little bit of oomph in my cooking i like a little bit of oomph in everything really so once you've got a bit of color plonk that eggplant plonk place the eggplant we're gonna add our remaining olive oil we're gonna toss in our tomatoes give it a bit of a stir and cook that for five minutes right so they're done so we're just going to plump pump we're just going to put them into the rest of this mixture make sure we get all of it don't want to waste any now that we've got all of our vegetables in just want to give it a good stir around then we want to add our garlic our bay leaf our thyme sprigs and a pinch of salt i just want to give this a good stir good seasoning salt and pepper and one that's it you pop the lid on place this in the oven for 20 minutes then you have fantastic ratatouille all right that'll be our ratatouille done and ready for a rather chewy facial oh all that lovely thyme and bay leaf and vegetables saffron smells amazing now be careful it's hot give it a little bit of a stir you can remove those the herb and the bailey's excuse the fingers and then sprinkle them in your parsley then be careful because it is hot just give it a little bit of a taste [Music] beautiful there you have it my ratatouille no wraps aren't well don't be very thankful this is even better the next day so if you want to place the lid back on allow it all to cool down then put it into a container into the fridge it'll keep until the next day it'll actually keep in the fridge for up to five days and it just keeps on getting better as it goes when you want to serve it up though make sure you leave it out of the fridge for at least a couple of hours that way it can come up to room temperature if you like this video press the like button anything new just cooking fabulously then hit the subscribe button adds a little bell notification right next to it and that way you'll get an email every time i release a new video really who wouldn't want that i know i would so all i can say now is bon appetit yum don't worry i'm not gonna like eat all of this no not all well at least not all of it today do you want something what do you want do you want some of the ratatouille

Channel: Andrew Prior

Views: 3,534

Keywords: Ratatouille, ratatouille recipe, how to cook ratatouille, french food, how to make ratatouille, ratatouille recipe easy, easy ratatouille, ratatouille (dish), ratatouille dish, french vegetarian recipes, french cooking academy, side dish, french food recipes, gluten free, gluten free recipes, side dish recipes, how to cook ratatouille dish, side dishes, side dishes for thanksgiving, side dishes for chicken, side dishes for salmon, how to make ratatouille easy, cooking

Id: dabyNMprvUQ

Length: 9min 19sec (559 seconds)

Published: Sun Dec 06 2020