Ratatouille timbale on a barley mushroom cake


Ingredients 35
Servings 4
Time

Ingredients

  • 65
    ml
    vegetable oil
  • 1
    onion, chopped
  • 1
    aubergine, chopped
  • 1
    red pepper, diced
  • 1
    green pepper, diced
  • 2
    baby marrows, diced
  • 1
    tomato, peeled and chopped
  • 1
    clove garlic, crushed
  • 3
    fresh basil leaves, chopped
  • 200
    g
    fresh brown mushrooms, sliced
  • salt and pepper
  • 1
    egg beaten
  • BARLEY MUSHROOM CAKE
  • 200
    g
    barley
  • 100
    g
    fresh button mushrooms, quartered
  • 1
    onion, chopped
  • 1
    clove garlic, chopped
  • 2
    ml
    chopped fresh thyme
  • 2
    ml
    chopped fresh parsley
  • 60
    ml
    olive oil
  • salt and pepper to taste
  • VEGETABLE TOWERS
  • 1
    red pepper, cut into small round discs
  • 1
    green pepper, cut into small round discs
  • 1
    aubergine, cut into small discs
  • 1
    baby marrow, cut into small discs
  • BEETROOT SAUCE
  • 2
    beetroots, puréed, or beetroot water
  • 1
    green pepper, cut into small round discs
  • 1
    aubergine, sliced and cut in small round discs
  • 1
    baby marrow, cut into small round discs
  • GUACAMOLE
  • 2
    avocados
  • 2
    green chillies, deseeded
  • 3
    ml
    lemon juice
 

Method

 
TO MAKE RATATOUILLE: Heat oil and sauté onion and garlic until soft. Add all remaining vegetables, except garlic and mushrooms, and cook for 2 to 3 minutes. Season with herbs, then set aside to cool. In a separate pan, heat remaining oil and sauté mushrooms with garlic. Season with salt and pepper. Set aside to cool. TO MAKE BARLEY: Soak barley in water for 1 hour. Drain and cook, covered with water, for 30 minutes. Strain in colander and set aside. Sauté mushrooms, garlic and herbs in olive oil until soft. Add barley and cook for a further 10 minutes. TO MAKE VEGETABLE TOWERS: Roast vegetable discs at 180 ºC for 10 minutes. Stack on top of each other to make three towers per portion. TO MAKE BEETROOT SAUCE: In a small saucepan, combine beetroot juice with vinegar and sugar, then reduce on a hot stove until sauce has halved. Remove from heat and keep warm. TO MAKE GUACAMOLE: Combine all ingredients and purée in liquidiser. Season to taste. PRESENTATION: In a timbale or mould, arrange mushrooms, one overlapping the other. Stuff the ratatouille in the middle and heat in oven for 5 minutes. Place a round cookie-cutter in the middle of a plate. Spoon barley and mushroom mixture inside it and press firmly with a spoon. Remove the cutter and place the timbale on top of the barley cake. Sprinkle beetroot sauce around and scoop a spoonful of guacamole on top of the timbale. Serve hot.
 

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