Ratatouille

Ingredients

2 onions, chopped
1/2 cup extra-virgin olive oil
1 pound eggplant (aubergine), diced
1 pound zucchini (courgettes), diced
1 red or yellow bell pepper (capsicum), seeded, cored, and cut into thin strips
1 green bell pepper (capsicum), seeded, cored, and cut into thin strips
2 pounds tomatoes, peeled, seeded, and chopped
1 bay leaf
1 tablespoon finely chopped fresh thyme
2 cloves garlic, finely chopped
salt and freshly ground black pepper
1/2 cup black olives
fresh basil, torn

Method

1. Saute the onions in the oil in a large saucepan over medium heat until softened, about 5 minutes.
2. Stir in the eggplants and zucchini, followed by the bell peppers, tomatoes, bay leaf, thyme, and garlic. Season with salt and pepper.
3. Cover and simmer over low heat for 50 minutes.
4. Stir in the olives and garnish with the basil.
5. Serve hot.

Makes 6 servings.

Source: Modern Mediterranean Cooking

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Souvlaki-style Pork Tenderloin with Mixed Vegetables

Ingredients

450 g pork tenderloin
2 tsp dried oregano
1/2 tsp pepper
1/4 tsp salt
2 tsp olive oil
450 g sweet potatoes, peeled and cut in 1/2-inch chunks
1 red onion, cut in 3/4-inch chunks
2 cloves garlic, minced
1/2 cup sodium-reduced chicken broth
2 zucchini, cut in 3/4-inch chunks
1 sweet red pepper, cut in 3/4-inch chunks
4 tsp lemon juice

Garlic Yogurt Sauce

1/3 cup 0% Greek yogurt
1 small clove garlic, minced

Method

1. Sprinkle pork with 1/2 tsp of the oregano and half each of the pepper and salt.
2. In large nonstick skillet, heat half of the oil over medium-high heat and brown pork all over, about 5 minutes.
3. Transfer to foil-lined rimmed baking sheet. Bake in 425°F oven until instant-read thermometer inserted into thickest part reads 155°F or juices run clear when pork is pierced and just a hint of pink remains inside, about 12 minutes. Transfer to cutting board. Let stand for 3 minutes before slicing.
4. In same pan, heat remaining oil over medium heat. Cook sweet potatoes, stirring, until lightly browned, about 3 minutes.
5. Stir in red onion, garlic and remaining oregano. Cook, stirring often, until onions are slightly softened, about 2 minutes.
6. Add broth and 1/4 cup water. Bring to a boil. Reduce heat, cover and simmer just until sweet potatoes are tender, about 6 minutes.
7. Add zucchini, red pepper and remaining pepper and salt. Cook, stirring, until zucchini is tender, about 3 minutes.
8. Stir in lemon juice. Transfer to platter. Add pork.
9. Stir together yogurt and garlic, serve with pork and vegetables.

Makes 4 servings.

Source: Mediterranean Flavours

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Monkfish Kebabs

Ingredients

1-1/2 1b skinless boneless monkfish steaks

Chermoula

4 cloves garlic
1 teaspoon salt
juice 2 lemons
1 tablespoon ground cumin
2 teaspoons paprika
1 fresh red chili, cored, seeded and roughly chopped
1/2 oz fresh coriander
1/2 oz fresh parsley
1/4 cup olive oil

Method

1. Make the chermoula. In a mortar and pestle, crush the garlic with the salt. Place in a blender or food processor. Add the lemon juice to the food processor with the cumin, paprika, red chili, coriander and parsley. Process briefly then gradually add the olive oil and reduce to a coarse puree. Transfer to a bowl.
2. Cut the fish into 1-inch cubes and add to the chermoula mixture. Mix well to coat, cover and leave in a cool place for 1 hour.
3. Thread the fish onto skewers and place on a rack over a grill pan. Spoon the marinade over the fish. Grill under a preheated grill, close to the heat, for 3-4 minutes on each side, until the fish is lightly browned and flakes easily when tested with a knife.
4. Serve with salad and warm pitta bread.

Makes 4 servings.

Source: The Book of North African Cooking

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Southern Indian Style Duck and Tamarind Curry

Ingredients

1 teaspoon turmeric powder
1 teaspoon chili powder
3 tablespoons sunflower oil
6 fresh curry leaves
2 teaspoons ginger-garlic paste
2 tablespoons tamarind pulp
2 tablespoons soft brown sugar
salt
1-1/4 1b cooked duck breast, shredded

Method

1. Combine the spice powders with a few tablespoons of water and set aside.
2. Heat the oil in a wok or a heavy-bottomed saucepan and fry the curry leaves for a couple of seconds.
3. Add the ginger-garlic paste and stir. Add the tamarind pulp, brown sugar, salt and a couple more tablespoons of water. Allow the mixture to blend well.
4. Pour in the spice powders mixed with the water and allow to cook. Add the duck and about 1-1/4 cups hot water to make a sauce.
5. Bring to the boil, reduce the heat and simmer for about 2 minutes. Remove from the heat and serve hot with rice.

Makes 4 servings.

Source: Indian in Six

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Warm Camembert with Wild Mushroom Fricassee

Ingredients

1/2 cup walnut pieces
1 (8-ounce) wheel of ripe Camembert in its wooden box, at room temperature
1 tablespoon walnut oil
3/4 pound wild mushrooms, trimmed, caps thinly sliced
salt and freshly ground pepper
1 shallot, minced
2 tablespoons chopped flat-leaf parsley
2 large sage leaves, minced
sourdough toasts, for serving

Method

1. Preheat the oven to 350°F.
2. Spread the walnut pieces on a baking sheet and toast in the oven for about 7 minutes, until lightly browned. Lower the oven temperature to 300°.
3. Remove the Camembert from the box and unwrap it. Put the cheese back in the bottom half of the box and set it on a baking sheet. Bake for about 10 minutes, until soft.
4. In a large skillet, heat the walnut oil. Add the mushrooms and season with salt and pepper. Cover and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Uncover and cook, stirring, until lightly browned, 3 minutes longer.
5. Add the shallot and cook until softened, 2 minutes.
6. Stir in the parsley and sage; season with salt and pepper.
7. Invert the Camembert onto a platter. Stir the walnuts into the mushrooms and spoon over the cheese. Serve with the toasts.

Makes 4 servings.

Source: Chef Daniel Boulud

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