Feb 10 2009
RATATOUILLE
ROTTERDAM PORK RATATOUILLE
Cooking time: 30 minutes.
Preparation time: 25 minutes.
Main cooking utensils: saucepan, skillet, flameproof dish.
For 4-6 servings you need:
* 1/2 cup butter.
* 1-2 large onions.
* 1-2 cloves garlic.
* 1 green sweet pepper.
* 1 lb zucchini.
* 1 cup button mushrooms.
* 3-4 tablespoons water or chicken stock (optional).
* Seasoning.
* 1 lb pork tenderloin, thinly sliced.
* 1 cup grated Gouda cheese.
1. Heat half the butter in the saucepan.
2. Peel and dice the onions neatly, then crush the cloves of garlic.
3. Fry in the hot butter, over a low heat until the onions are transparent.
4. Cut the pepper into neat pieces, discard the core and seeds.
5. Wash and trim the zucchini and cut into thin slices.
6. Wash the mushrooms.
7. Add the pepper, zucchini and mushrooms to the onions and continue cooking over a low heat for another 15 minutes. Cover the saucepan and stir frequently, so the mixture does not burn. If worried about it becoming too dry, add 2-3 tablespoons water or chicken stock. Season well.
8. Heat remaining butter and fry the pork tenderloin slices for 3-4 minutes on either side until really tender.
9. Arrange the vegetables and fillet in layers in the dish.
10. Top with the grated cheese and brown under a hot broiler for a few minutes.
TO SERVE: As soon as cooked.
TO VARY: Add a few tomatoes at stage 7.
