Delicious UK - (09)September 2020

70 deliciousmagazine.co.uk

MAINEVENT

Provençalburgerswith

quickratatouille

SERVES4.HANDS-ONTIME30-35MIN

MAKE

AHEAD

Therawburgerscanbe

coveredandchilleduptoa

dayaheadandthecooked

ratatouilleupto3 daysahead.

• 600gleanbeefmince


• Finelygratedzestandjuice
  1 orange


• 2 anchoviesinoil,drainedand
  chopped


• 20gfreshbasilleaves,chopped


• 2 garliccloves,finelychopped


• 3 tbspoliveoil


• 2 courgettes,thinlysliced


• 1 smallonion,thinlysliced


• 1 smallredchilli,seedsremoved,
  finelychopped

CLOSINGSHOT

Cheat’schocolate

mousse

SERVES6.READYIN5 MINUTES

MAKE

AHEAD

Youcanchillanyleftover

mousseovernightbutit has

thebest,silky-smooth

texturewheneatenstraightaway.

Break300gdarkchocolateintoa

bowl.Microwaveonmedium(about

500 watts)for2-3minutes,thenstir

untilsmooth.Add500gfromage

fraisorhalf-fatcrèmefraîche, stir

untilsilkysmooth,thendivideamong

6 potsandserve(seeMakeAhead).

PERSERVING345kcals,16.4gfat

(9.2gsaturated),7.2gprotein,41.3g

carbs(38.5gsugars),0.1gsalt,

1.7gfibre

THEWINE

CellierdesDauphinsPrestige

Merlot-Grenache,VindeFrance

13.5%(£5.89,Waitrose)

Aneasy-drinking,softandjuicy

southernFrenchrougeistheorder

ofthedayandthisripe,redcurrant-

flavouredblendofmerlotand

grenachepairsupnicelywithall

elementsoftheburgerand

ratatouille.It’sgreatvaluetoo.

WHYTHISMEAL?

Themaincoursedidn’trequiremuchdebateinthedelicious.team

• ithadtohaveratatouilleinit,didn’tit?Oursisnotthesortofthing
  thatwouldcomeoutofa fine-diningrestaurantinParis,though.
  Theratatouillecookedinthemovieisanhautecuisine
  versioncreatedbylegendaryUSchefThomasKeller,
  whoconsultedonthemovie.It’sapparentlymoreofa
  ‘confitbyaldi’withthevegetablesslicedwafer-thin,then
  baked.Oursistruertotherusticoriginal(andmuch
  easiertomake)– thoughthere’sthesmallmatterofus
  slappingitontopofa burger.We’reafraidAntonEgo
  wouldNOTapprove,butyouwill– thisisdeluxelapfood.
  Totakeyouthroughtothecredits,channela French
  bistroclassic,freefromanygreateffort,withour
  five-minutechocolatemousse.

THEMEAL

TheLunchbox

(2013)andlamb

meatballbiryani

• 250g cherry tomatoes, halved


• 90g black olives


• 4 panini or burger buns, split,
  toasted


• Rocket leaves to serve


• 125g mozzarella or bocconcini

1 Combine the mince, zest,

anchovies and half the basil and

garlic. Season and form into 4 large

patties. Cover and chill to firm up

while you make the ratatouille.

2 Heat 1 tbsp of the oil in a frying

pan over a medium-high heat. Add

the courgettes and cook, stirring,

for 1-2 minutes or until golden.

Remove from the pan and set aside.

Add another 1 tbsp oil to the pan,

then cook the onion for 7 minutes.

Add the chilli and remaining garlic,

stirring, for 3 minutes until softened.

Add the tomatoes and orange juice,

then cook for 3-4 minutes until the

tomatoes soften. Put the courgettes

back in the pan, then add the olives

and remaining basil. Season.

3 Heat a griddle pan or non-stick

frying pan over a medium-high heat.

Add the burgers with the remaining

1 tbsp oil, then cook, turning, for 6-8

minutes for medium-rare or until

cooked to your liking.

4 To serve, load the toasted buns

with the rocket, patties, ratatouille

and torn chunks of mozzarella.

PER SERVING 602kcals, 30g fat

(9.8g saturated), 45.2g protein,

35.3g carbs (7.7g sugars), 2.2g salt,

5.1g fibre

make it special.

RECIPES: VALLI LITTLE, PHOEBE WOOD, FELICIT

Y BARNUM-BOB. FOOD PHOTOGRAPH

: ANDY LEWIS. STYLING: KRISTEN WILSON