Summer Saffron Vegetable Casserole with Rouille
Ingredients
750g waxy potatoes
2 medium fennel bulbs
500g ripe tomatoes
4-5 tablespoons extra virgin olive oil
1 medium aubergine, cut into 6cm chunks
1 large leek, finely sliced
1 large onion, finely sliced
2 garlic cloves, finely chopped
1 teaspoons chopped fresh thyme
½ teaspoon saffron threads, pounded in a mortar and soaked in hot water
1 teaspoon salt
small pinch sugar
10cm strip orange zest
1 bay leaf
1 cup chardonnay
2 cups water
3 tablespoons pitted black olives
2 tablespoons chopped fresh flat-leafed parsley, to serve
ROUILLE
3 cloves garlic
½ teaspoon salt
1 teaspoon cayenne or chili powder
1 egg yolk
½ cup light olive oil
Description
Another dish that satisfies my infrequent desire for meat-free meals. This casserole uses lovely fresh summer vegetables and is rather like a bouillabaisse without fish. It is given an extra dollop of flavour by the rouille.
Method
Peel the potatoes and cut into wedges lengthwise. Trim the fennel, removing the scruffy leaves, and cut into wedges. Peel the tomatoes and cut into large chunks.
Heat the olive oil gently in a large, heavy pot. Add the potatoes, fennel, aubergine, leek and onion and cook over a low heat for a few minutes, stirring gently to coat with oil. Add the garlic, thyme, saffron (including the liquid), salt, sugar, orange zest and bay leaf. Continue to cook until the onions soften, then add the wine. Allow the mixture to reduce by half, then add the tomatoes with any juices and water to cover. Bring to a boil, reduce heat, cover with a lid and simmer until all the vegetables are tender. This step can be done in the oven set at 180°C but may take up to half an hour.
To make the rouille, pound the garlic with salt to form a smooth paste. Put into a small bowl, and add the cayenne or chili, working in well with the egg yolk. Gradually add the olive oil, drop by drop at first and then whisking constantly in a thin, steady stream until the olive oil is completely incorporated. Taste for seasoning and adjust if necessary. If the rouille is too thick, thin with a little hot water. The consistency should resemble a thick mayonnaise.
Ten minutes before you finish cooking the casserole, add the olives and taste for seasoning. Garnish with parsley and then serve, handling around the rouille separately.
HOW TO PEEL A TOMATO peeling tomatoes for a salad is not necessary but is advisable if the skins are tough and thick. Heat a large pot of water to boiling point. Fill a bowl with ice-cold water. Plunge the ripe tomatoes into boiling water for five to ten seconds, depending on the degree of ripeness. Then remove the tomatoes with kitchen tongs and immediately plunge into the ice-cold water to stop any cooking or softening. The skins should now peel off easily. Ripe tomatoes can also be held over a gas flame so that the skin blisters and loosens. Cool and peel the skin off.
Categories
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