Pork Ratatouille

Pork Ratatouille, made with Chantenay carrots,  green peas, haricot beans, aubergine, garlic cloves, tomato, spring onion, tomato passata, ham stock, yellow pepper, green pepper, and some oregano,

The vegetables were prepared first. Everything cut into chunks, with the exception of the peas, garlic cloves, and the carrots. These were boiled first until soft, and then the other vegetables were added to the pot and allowed to simmer under glass for another half an hour. A small amount of tomato passata was added, along with ham stock and a pinch of oregano. 

The pork loin chop was prepared in a ridged griddle pan, and cooked for fifteen minutes each side at a medium, and then low heat (on each side), in its own fat, and mostly covered by a glass lid.  

Simmer the ratatouille for another ten or fifteen minutes before serving with the pork. 

Pork Ratatouille

There is a more or less standardised version of this dish, with aubergine, courgette, tomato and garlic, but the dish is one in which vegetables which are to hand or in season can be used. Which is how I proceeded in this instance. A delicious result!

Another way to make pork ratatouille is to prepare squares of pork loin (boneless of course), stir fry them until golden brown, and to add them to the pot of vegetables with at least half an hour of cooking to go. 

Eggplant Soup

Made with an aubergine (eggplant), half a sweet potato, three spring onions, three sticks of celery, a courgette, a clove of garlic, and five chestnut mushrooms.

All the vegetables were chopped into chunks, and stirfried in olive oil for fifteen minutes. Boiling water was added, and the contents of the pan were allowed to simmer for twenty minutes until soft.

The vegetables were blended with a Mouli blender. A vegetable stock cube, white pepper, and a large pinch of rosemary were added. Served with slices of home made wheat and gluten free bread.

Can be served with some grated blue Stilton cheese.

Eggplant Soup