About the Recipe
This confit byaldi recipe offers flexibility in flavour and preparation, making it suitable for a variety of dietary preferences. For those seeking greater depth and richness, incorporating Sliver and Bite's tomat recipe can add further complexity and enhance the overall taste of the dish. The base which is blended with roasted capsicum, parsley and basil is then decorated with thinly cut Chinese eggplant, squash and zucchini resulting in a dish that is both colourful and full of flavour.
Ingredients
PIPERADE
3 cups Tomat or 2 cans of crushed tomatoes
X3 Roasted capsicum
2 tbsp Olive oil
X3 cloves 21g Garlic
15g fresh 1tbsp dried Fresh chilli or dried flakes
221g Brown onion
55g x1 Shallot
X2 sprigs ½ tbsp Thyme
1 tbsp Fresh basil
1 tbsp Fresh parsley
TOPPING
Zucchini
Squash
Chinese eggplant
GARNISH
Chopped parsley & bazil
cracked black pepper & salt
Method
1. If you would like to create the tomat base you can click HERE to get started. If you are cooking tomat or have some on hand omit step three.
NOTE: this contains pork and chicken. If you would like a quicker and vegetarian option proceed to step two.
2. In a saucepan on a medium low heat place the olive oil, diced onion, shallots, garlic and optional chillies and stir to sweat down for approximately 10 minutes.
NOTE: you don’t want to caramelise the onions, just want to make translucent.
3. Pour in 2 cans on crushed tomatoes and bring to a gentle simmer.
4. Add thyme, bay leaves and simmer for 15 minutes.
5. While the tomato base is simmering roast the capsicums either under the grill, on the BBQ or on the stovetop over the naked flame. Once the exterior is black and blistered place in a tray and cover with foil to cool and sweat to make the skin easier to remove.
6. Once the capsicums have cooled remove the skin and the inside of the peppers and place into the tomato mixture to simmer for a further 15 minutes.
7. Slice the zucchini, Chinese eggplant and squash into rounds at your desired thickness and stack by alternating the colours.
8. Roughly chop the basil and parsley reserving some to garnish.
9. Turn off the simmering mixture and allow to cool before placing into the food processor or blender.
10. Once cool enough blitz until the mixture is smooth,
11. Pour the blitzed mixture into a shallow baking dish, you don’t want to have the sauce too deep
NOTE: I have used a 31 x 6.7 cm baking dish.
12. Time to arrange the sliced vegetables in a circular formation, as to if you start from the centre of the dish or the middle is up to you.
13. Cover with parchment paper (so the vegetables from stick, then tightly tuck foil over the top to trap in the steam to cook the vegetables.
NOTE: I used the parchment paper and not the foil as I have a lid. Use of the parchment paper is still important to trap in the steam.
14. Place the dish into a 120oc preheated oven for 2 hours, checking at the 1-hour mark. If you find the vegetables aren’t cooking/ shrivelling turn the oven up to 130 oc for the remaining hour.
15. Once the 2 hour cooking time is complete remove the lid / parchment paper and foil and turn up the oven to 200 oc for 30 minutes.
16. Remove from the oven once you see some slight browning of the vegetables and let cool slightly as the dish will be too hot to consume right away.
17. Serve over your choice of carb or simply by itself topped with a little extra sauce with salt, pepper and a sprinkle of the reserved basil and parsley.
Bon Appétit