TIAN PROVENÇAL

Salut! I made a tian!

TIAN

After making my Moroccan Ratatouille (funnily, exactly one month ago today), I was desperate to give the ‘traditional ratatouille’ dish another go. This time, I fancied attempting a glorious tian, which is essentially the same as ratatouille (courgettes, aubergine, tomato), except far more sassy in appearance &  baked like a gratin. For this dish you will need: tomatoes, courgette (zucchini), aubergine (eggplant), onions (preferably red), garlic, thyme, olive oil, a working oven (of your choice) & a little bit of patience. Scroll down for the exact recipe!

 TIAN TIAN

TIAN

Begin by frying your finely chopped onions & crushed garlic in a little oil. Sprinkle with thyme and simmer for about 10 minutes until the onions begin to soften. These will form the base for your dish (as y’all can see). Whilst those are simmering away, begin the gargantuan (it’s not that bad) task of chopping your beautiful veggies. You’ll want to finely slice the courgettes and aubergines to about 2mm thick, and the tomatoes a little thicker to about 3mm. Once these are all prepped and ready to go, use a handful of the courgettes to create a thin layer over your onions. Now you’re ready to begin the arranging!

TIAN

I’ll admit, the artistic layering of veggies did take quite a while, but just LOOK at the finished article. It’s definitely worth persevering. I also made some absolutely divine sweet potato fries, although this would also go perfectly with a good old fashioned baked potato. This dish took 40 mins in the oven & don’t forget to drizzle in a little oil before cooking.

TIAN

I got the recipe from Rachel Khoo’s ‘My Little French Kitchen’. Have any of yous got this? It’s a glorious read, with quite a few vegetarian and vegan recipe options. Lemme know if you approve!

TIAN

Recipe:

(serves 4-6 apparently, but I found this was more realistic between 3 or 4 people. Unless your dinner guests are mice, in which case it might just stretch to 6 portions)

4 red onions [I used 3 onions & only one of them was red #rebel] / 4 cloves of garlic / thyme / 1 aubergine (I used 1.5) / 1 courgette (I used 2) / 5/6 firm plum tomatoes (the firmer the better, especially for fiddly slices!) / a pinch of salt & a good drizzle of oil

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MOROCCAN RATATOUILLE

Hello-ingtons! This here’s my delightful recipe for this outrageously simple ratoutille. It’s vegan, wholesome and entirely scrumptious. Don’t say I don’t treat y’all well.

Ratatouille

My fondest memory of ratatouille consists of a glorious July evening in the South of France; with one real-life French family, lots of fabulous wine, and my best attempt at some rather dodgy conversation en français. I’d like to imagine that I made this dish in memoriam of such a splendid occasion, but in all honesty, I had about 53 courgettes (aka zucchinis) in my fridge that needed using up & this was the first thing that sprung to mind.

Ratatouille II

For this dish you will need:

Onions, garlic, sugar, tomatoes, courgettes, peppers & aubergine (eggplant to you American rascals). The Moroccan twist to this dish involves some right honourable chickpeas and black olives. SEE, I told you it was easy-peasy. I simply fried one large onion (and some red onion because it’s beaut) with garlic, and added sugar to slightly caramelise the mix. To this I added my chunky courgettes (about 3/4) and 3 large tomatoes with lots of cherry tomatoes thrown in too. My top would be not to cut the veg too finely, as this will all bubble away in the oven. Finally, add 400g of chickpeas with a handful of black olives and season. Serves 3/4.

OH and you’ll also need one early noughties Anastacia album playing in the background whilst y’all prepare all this. It’s ESSENTIAL to the success of your recipe. In Anastacia we trust.

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My favourites feature a dash of Worcestershire for a fiery kick, some good old fashioned pepper, a sprinkling of Mediterranean spices, and absolute LASHINGS of red wine. I found this bottle of Cabernet Sauvignon at the back of my cupboard and it did the job just fine. I also made some rather cheeky sweet potato wedges to accompany the ratatouille. Simply boil the sweet potato, slice into wedges and bake in a small amount of oil in the oven.

Sweet potatoes

Et voilà! That’s one dayum fiiiiiiiine ratatouille.

Final

And of course, this GoodFoodMarsh post wouldn’t be complete without the obligatory decadent dark chocolate snap. Enjoy!

Wine

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