Vegetables
Ratatouille
Anthony made this for Vicky's 21st birthday party. He claims that this particular batch was the best he had made - the fact that he used Bordeaux to fortify it is, of course, quite irrelevant.
Ingredients for 4
2 tins plum tomatoes
1 large onion
3 small courgettes (US zucchini)
3 peppers (red, green, yellow)
1 aubergine (US eggplant) optional
1 small jar of pasta sauce, if you're feeling lazy
a liberal slosh of red wine
seasonings
Cut the tomatoes while still in the tins and pour into a fairly large saucepan, saving the juice; leave to simmer. In the meantime, roughly chop the other vegetables. One by one, fry them gently until they are al dente, and add them to the tomatoes. If the ratatouille is too liquid, add some of the tomato juice; if it is stodgy, mix in some flour (the pasta sauce will have a similar effect, and give the mixture a thicker texture). Pour in a liberal amount of red wine, and season.
Serve hot or cold.
Roast Parsnip
Vicky and Anthony never stopped going on about Norfolk during the whole semester, and produced this as proof of its attraction.
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