Recipe: Steak and sautéed potatoes with ratatouille
The Rt Rev’d Christopher Chessun, Bishop of Southwark, suggests a luxuriously simple flavour combination: steak, sautéed potatoes, and a vibrant ratatouille that brings summer back to the kitchen. The ratatouille can be made ahead: it gets better after a day or so in the fridge, and makes brilliant leftovers with some crusty buttered bread or served over rice.
This will be the menu for our virtual parish dinner on 30 November, 2020.
Wine Choice: 2017 Chateau Chantemerle, Medoc, Bordeaux, France £6.99 Aldi
Will Lyons, wine critic for the Sunday Times, says:
Steak night has to be accompanied by a Claret, a drink we have been consuming in liberal quantities on these islands since the 11th century. This hits the spot with evolved notes of of cedar, dried tobacco, spice and dark fruit.
For the ratatouille
For the sautéed potatoes
Preheat the oven to 220c. Chop the peppers and courgettes into bite-sized chunks and toss with 1tbsp olive oil. Spread in a single layer on another sheet pan and season with salt and pepper. Put this in the oven whilst you chop the aubergines.
Chop the aubergine into bite-sized chunks and toss with 2tbsp olive oil. Spread in a single layer on a sheet pan, season with salt and pepper, and put in the oven along with the other veg.
Continue to roast veg for 30 minutes or until everything is just beginning to char around the edges, turning the trays midway through.
Meanwhile, chop the onion. Cook until tender in 2tbsp olive oil until translucent, about 8 minutes. Mince garlic, add it to the onions, and cook for another 2 minutes.
Add the tomatoes, thyme, and balsamic if using. Reduce heat, simmering slowly until the oven vegetables are done.
Once they are charred to your liking, carefully scrape the aubergine, courgette, and peppers into the simmering tomato sauce. Add another tablespoon of olive oil, check and adjust seasoning, and turn the heat to its lowest setting to keep warm whilst you sauté the potatoes.
Put the potatoes in a pan of salted cold water and bring to the boil. Simmer for about 15 minutes, or until just tender. Drain well, and return to the hot pan to steam for a couple of minutes.
Cut potatoes into 1cm slices. Heat the duck fat or oil in a pan over a medium high heat and then add the potatoes in a single layer, cooking them in batches if necessary. Season with salt, pepper, and chopped rosemary, and leave to cook undisturbed until golden brown. Flip over and cook on the other side.
If you’ve sautéd in olive oil, add a knob of butter to the pan for flavour in the last moments of cooking. Plate up the potatoes, scattering the fresh herbs (if using) over them and the ratatouille. Serve with a steak cooked to your liking.