What to serve with ratatouille?

[sojourner]

Probably deserves a thread to itself, but what's your fave spuds for mashing?

i reckon Desirees. Brilliantly fluffy

 

[Biddlybee]

Is that only cos you got a 2 for 1 the other day?

I dunno... don't have mash that often, and usually buy something that'll roast and mash ok. Maris pipers do a good job, but I don't think they're fluffy enough

 

[sojourner]

Is that only cos you got a 2 for 1 the other day?

I dunno... don't have mash that often, and usually buy something that'll roast and mash ok. Maris pipers do a good job, but I don't think they're fluffy enough

Nooo! I do actually prefer them for mashing. Cheeky mare

 

[sheothebudworths]

Maybe cook them a bit more gently, for longer, Biddly...but yeah, you DEFINITELY gotta beat it hard with a wooden spoon after, whatever you use! That's what makes it light and fluffy!

 

[Paulie Tandoori]

tell you what does work well with mash is to heat a little milk in the pan after you've drained the spuds and before you put them back in to mash. i *heart* mashed potatoes.

 

[Biddlybee]

hehehe

I'll give em a go. They've a slightly reddish skin haven't they soj?

yeh, I think they work better when I cook them gently from cold water sheo, than bunging them into already boiling water. Patience!

 

[cesare]

Probably deserves a thread to itself, but what's your fave spuds for mashing?

i reckon Desirees. Brilliantly fluffy

Desirees are good. King Edwards are a good fall back.

 

[sojourner]

hehehe

I'll give em a go. They've a slightly reddish skin haven't they?

Yep they have red skin. They're also fab for doing wedges. Especially if you have a job lot of the fuckers

 

[sojourner]

Desirees are good. King Edwards are a good fall back.

King Eddies, would you believe, are quite hard to get round here

 

[Paulie Tandoori]

Yep they have red skin. They're also fab for doing wedges. Especially if you have a job lot of the fuckers

yes, we had red-skinned pot wedgies last night, with fake fish fingers, cabbage, carrots and gravy. yum yum yum

 

[cesare]

King Eddies, would you believe, are quite hard to get round here

Mebbe it's a regional thing? The greengrocers and local shops round here seem to have more white skin pots than red - though you can usually get lots of different varieties in supermarkets.

 

[crustychick]

ratatouille should definitely be served with some kind of potatoe-y accompaniment. I would normally do a baked spub, but I can see that mash might work.

Biddly, the trick I find for really smooth mash (apart from a nice floury potato, enough butter and milk) is to give it a good going over o) with a fork after using the masher. A bit laborious perhaps, but worth it imho

now, can someone post me a really good ratatouille recipe? i know I could google it but I'd like something tried and tested if poss.

 

[sojourner]

ratatouille should definitely be served with some kind of potatoe-y accompaniment. I would normally do a baked spub, but I can see that mash might work.

Biddly, the trick I find for really smooth mash (apart from a nice floury potato, enough butter and milk) is to give it a good going over o) with a fork after using the masher. A bit laborious perhaps, but worth it imho

now, can someone post me a really good ratatouille recipe? i know I could google it but I'd like something tried and tested if poss.

Ratatouille

1 large onion chopped
1-2 aubergines diced
2 courgettes diced
1 red and 1 green pepper sliced
3-6 cloves of garlic crushed (depending on taste)
1 tin of chopped tomatoes
plenty of olive oil
some tomato puree (optional)
Herbs - ideally herbs de Provence, but mixed herbs or others will do.

Mix all the ingredients together in an ovenproof dish. Don't worry if it looks too dry as the juices will come out during cooking.

Cover and cook for around 1 1/2 hours on Gas Mark 7, stirring every half hour or so to prevent the edges burning.



(have to say, I usually put an extra half a tin of toms in, and loads of fresh rosemary)

 

[Biddlybee]

I think my problem lies in the cooking... maybe let em simmer not boil to hard

Has anyone seen Ratatouille?

 

[sojourner]

Mebbe it's a regional thing? The greengrocers and local shops round here seem to have more white skin pots than red - though you can usually get lots of different varieties in supermarkets.

Thing is though, the greengrocers always used to have them - they were my mums favourite spuds, them and Maris Piper. Even the supermarkets hardly ever have them in now though. Weird

 

[sojourner]

I think my problem lies in the cooking... maybe let em simmer not boil to hard

I always cut them fairly big, cook from cold water, then simmer with a lid on for 10 mins. Perfect every time.

 

[cesare]

Thing is though, the greengrocers always used to have them - they were my mums favourite spuds, them and Maris Piper. Even the supermarkets hardly ever have them in now though. Weird

Probably the supermarket chains want the farmers to grow ones with a higher potential price and profit.

 

[Biddlybee]

I always cut them fairly big, cook from cold water, then simmer with a lid on for 10 mins. Perfect every time.

y'see I should just be patient, stick to a metho when I know it works, not try and rush it

Big shop tomorrow... so will have full cupboards and fridge and plenty to mash... can't wait!

 

[boing!]

I think I'm going to have lamb chops with the rest of my ratatouille. If I brown the chops off first in a pan and then stick them in with the ratatouille in the oven for a bit that should work shouldn't it?

 

[sojourner]

Probably the supermarket chains want the farmers to grow ones with a higher potential price and profit.

Probably - gotta be something to do with money, innit? It's not like they've died out or owt

 

[cesare]

Probably - gotta be something to do with money, innit? It's not like they've died out or owt

Yep. Supermarkets, grr

 

[Biddlybee]

I think I'm going to have lamb chops with the rest of my ratatouille. If I brown the chops off first in a pan and then stick them in with the ratatouille in the oven for a bit that should work shouldn't it?

I reckon it'll work, and taste pretty nice

 

[sojourner]

y'see I should just be patient, stick to a metho when I know it works, not try and rush it

Big shop tomorrow... so will have full cupboards and fridge and plenty to mash... can't wait!

I know

I've done the same thing, pouring boiling water over them in an attempt to speed up the path from pan to gob - but sticking to that method produces such good mash that it is worth it.

Big shop You know you're getting old when you get really excited about that

 

[Biddlybee]

I haven't done a big shop since we moved, and a few weeks before we moved... we were on a mission to empty the freezer, fridge and cupboards

I like food shopping

 

[crustychick]

ta for recipe

haven't had ratatouille in YEARS!

 

[sojourner]

I like food shopping

Me too - especially when there's hardly anyone else in the shop

ta for recipe

haven't had ratatouille in YEARS!

No worries. I fucking love ratatouille - best eaten after a weekend of excess...you can actually feel it doing you good

 

[mr steev]

Probably - gotta be something to do with money, innit? It's not like they've died out or owt

We grew some King Edwards up our plot this year along with another 3 varieries of spuds. The King Eds suffered a lot more to blight than the other varieties.
It seems we now have very wet, warm summers which are ideal conditions for blight. If you're a commercial grower it's quite a risk I guess.

 

[sojourner]

We grew some King Edwards up our plot this year along with another 3 varieries of spuds. The King Eds suffered a lot more to blight than the other varieties.
It seems we now have very wet, warm summers which are ideal conditions for blight. If you're a commercial grower it's quite a risk I guess.

Well, fancy that. Thanks It's something I've wondered quite a lot about as it goes, as you do like.

When I was a kid, summers were mostly dry and hot, nothing like the summers we have now.

 

[AnnO'Neemus]

Cous cous - don't make it with plain water though, make it with veggie stock cubes, and if you have some, a few coriander seeds and some chopped fresh coriander.

 

[Maggot]

Ratatouille

1 large onion chopped
1-2 aubergines diced
2 courgettes diced
1 red and 1 green pepper sliced
3-6 cloves of garlic crushed (depending on taste)
1 tin of chopped tomatoes
plenty of olive oil
some tomato puree (optional)
Herbs - ideally herbs de Provence, but mixed herbs or others will do.

Mix all the ingredients together in an ovenproof dish. Don't worry if it looks too dry as the juices will come out during cooking.

Cover and cook for around 1 1/2 hours on Gas Mark 7, stirring every half hour or so to prevent the edges burning.



(have to say, I usually put an extra half a tin of toms in, and loads of fresh rosemary)

That recipe looks rather familiar.