Jamie’s 15 Minute Meals – Grilled Steak Ratatouille and Safron Rice
*this Jamie Oliver Ratatouille recipe post was first published here on the blog back in April 2013! That’s when the only mouths Patrick and I had to feed were our own … fast forward a handful of years and two gorgeous little boys later (Smith 2 years old and Cassidy 3 months old) and this recipe is high on the list of 15 Minute Meals for a different but better reason! Enjoy!
I don’t know whether it was the crap weather or just pure laziness but I have snapped out of my cooking idleness faze and I’m back! Now I won’t be in the kitchen tied to the stove (that’s a completely different story and a different blog) but I have decided to make more of an effort of late. The problem for me was that by the time I got home some evenings it was late and I was bolloxed tired and really just couldn’t be bothered to cook. However I have taken a step back and reviewed and remembered that it doesn’t take all evening to rustle up something healthy and tasty. The other evening I decided on Ratatouille. I used to make it all the time but had forgotten how much I enjoyed it. I came across Jamie’s recipe which had a few extra ingredients and had a spin on grilled steak so decided to give it a go. The following is Jamie Oliver’s recipe. What follows details how I got on … Enjoy!
For the ratatouille
- 1 courgette
- 1 small aubergine
- 2 mixed-colour peppers
- 1 red onion
- 1 heaped teaspoon harissa
- 2 anchovy fillets
- 2-4 cloves of garlic
- 700 g passata
- 1 tablespoon balsamic vinegar
- ½ bunch fresh basil
- 2 tablespoons fat-free natural yoghurt
For the rice
- 1 mug (300g) 10-minute wholegrain or basmati rice
- 1 good pinch saffron
- ½ lemon
For the steak
- 2 x 250 g quality sirloin steaks, fat removed
- 1 teaspoon sweet paprika olive oil
- ½ bunch fresh flat-leaf parsley
- 1 heaped teaspoon Dijon mustard
- 1 tablespoon extra virgin olive oil
- ½ lemon
Ingredients out • Kettle boiled • Griddle pan, high heat • Small lidded pan, medium heat • Shallow lidded casserole pan, medium heat
Halve the courgette lengthways, slice the aubergine 1cm thick and place both on the griddle pan, turning when charred • Put 1 mug of rice, 2 mugs of boiling water, the saffron, lemon half and a pinch of salt into the small pan, cover and cook until fluffy, stirring occasionally • Tear the seeds and stalks out of the peppers, then roughly chop with the peeled red onion and put into the casserole pan with the harissa, anchovies and 1 teaspoon of their oil • Squash in the unpeeled garlic through a garlic crusher and stir regularly.
Remove the charred courgette and aubergine from the griddle pan, leaving it on the heat, and roughly chop them on a board • Add them to the casserole pan along with the passata and vinegar, and boil with the lid on • Rub the steaks with salt, the paprika and 1 teaspoon of olive oil and place on the hot griddle pan, turning every minute until cooked to your liking.
On a board, finely slice the parsley stalks and roughly chop the leaves • Add the mustard and extra virgin olive oil, season with salt and pepper and squeeze over the lemon juice, then mix together and spread over the board • When the steaks are done, transfer them to the board, turn in the dressing, then slice • Tear the top leafy half of the basil into the ratatouille, season to taste, and serve with yoghurt and saffron rice.
As I said earlier I’ve made ratatouille many times. The difference with Jamie’s was how the courgette and aubergine were cooked. I did have a little freak when I saw the amount of aubergine compared to the size of my pan but it worked out fine. Another difference were the anchovy fillets and the harissa, I don’t think adding the fillets made too much of a difference to the dish but the harissa is just delicious and has found a home in my kitchen! When it came to the rice, I did have lemon but I didn’t have saffron but I do plan on getting some for the next time I make it … even if it’s just for the pretty colour it turns the rice. The dressing for the steak was really complimentary for the whole dish. I could have done with more parsley but I’d previously used most from the little plant I have on my kitchen window so was pretty low on it, other than that I will definitely be using the dressing again although I think I’ll cook chicken breasts with the Ratatouille next time and I’ll probably just rub salt, pepper, paprika and olive oil into them before frying.
Final verdict – It took over the 15 minutes for me to prepare and cook but that’s not to say it wouldn’t take you. It’s a simple, low-calorie, healthy, tasty dish and because I made it to serve four, myself and my fine gentleman were able to take a good helping of the rice and Ratatouille for lunch the next day. Score! It’s a great meal to cook if you are having a vegetarian over for dinner (insert joke here), obviously leaving out the anchovy fillets and the steak. Sure let me know what you think and if you try it out for yourself!