Jorel's Signature Barbequey Ratatouille

A recipe lost to time, designed as a part of Jorel's GCSE Food Tech coursework.

Ingredients

Ratatouille

• Courgette
• Aubergine
• Onion
• Tomato purée (flavour)
• Breadcrumbs
• Eggs

Cobbler

• Easiest thing to do is just go and buy some ready-made scones, but if you're feeling like doing an extra 20 minutes of work...
  
  • 350g self-raising flour
  • 1tsp baking powder
  • 85g butter cut into cubes (NOT soft butter)
  • 3tbsp caster sugar
  • 175ml milk
  • 1/4tsp salt

Sauce

• 1tbsp olive oil
• 1 onion, finely chopped
• 400g can of chopped tomatoes
• 3 garlic cloves, finely chopped
• 85g brown sugar (demerara sugar, for example)
• 3tbsp malt vinegar
• 2tbsp Worcestershire sauce
• 1tbsp tomato purée

Method

• Chop the vegetables up into small cubes (approximately 1-1.5cm)
• Whisk the eggs in a bowl
• Coat all of the vegetables in the eggs
• Cover the vegetables in breadcrumbs
• Place the vegetables in an oven to roast until cooked
• Make scones (cobbler):
  • Mix flour with the salt and baking powder
  • Add the butter and rub in the butter with the flower until you get a fine breadcrumb texture
  • Add the caster sugar
  • Make a well, then add the milk to combine it
  • Fold the dough until smooth, then pat until it's ~4cm deep
  • Use a ~5cm diameter cookie cutter to cut out scone shapes
  • Bake for 10 minutes until risen and golden
• Make the barbeque sauce:
  • Soften the onions for ~4-5 minutes in a saucepan with the olive oil
  • Add the rest of the ingredients to the saucepan. Bring to the boil, then reduce and simmer for 20-30 mins
  • For a smooth sauce, use a hand blender for a few seconds
• Mix the vegetables with the barbeque sauce
• Serve the vegetables with the cobbler on the side. Goes well with mashed potatoes and any roasted meat