Ratatouille timbale on a barley mushroom cake

True Love
4 servings
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Vegetables

By Food24 November 03 2009
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Ingredients (31)

65.00 ml vegetable oil
1.00 onion — chopped
1.00 aubergine — chopped
1.00 red pepper — diced
1.00 green pepper — diced
2.00 courgettes — baby, diced
1.00 tomatoes — peeled and chopped
1.00 garlic — cloves, crushed
3.00 fresh basil — chopped
200.00 g brown mushrooms — sliced
salt and freshly ground black pepper
1.00 eggs — beaten
BARLEY MUSHROOM CAKE
200.00 g barley
100.00 g button mushrooms — quartered
1.00 onion — chopped
1.00 garlic — cloves, chopped
2.00 ml fresh thyme — chopped
2.00 ml fresh parsley — chopped
salt and freshly ground black pepper — to taste
VEGETABLE TOWERS
1.00 red pepper — round discs
1.00 green pepper — cut into rounds
1.00 aubergine — sliced
1.00 courgettes — baby, sliced
BEETROOT SAUCE
2.00 beetroot — puréed
1.00 green pepper — cut into rounds
1.00 aubergine — sliced
1.00 courgettes — baby, sliced
guacamole
2.00 avocado
2.00 green chillies — deseeded
3.00 ml lemon juice
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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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