In
Provence a vegetable casserole is known as a tian. It is traditionally prepared
in a shallow earthenware vessel and makes an excellent side dish for meat –
either lamb cutlets, roast chicken or homely braised beef.
The
vegetables can be varied with the seasons. Our version uses courgettes, tomatoes
and potatoes. In winter try root vegetables with slices of butternut, bay
leaves, sea salt, a touch of mustard powder and freshly ground pepper.
This
month’s recipe is perfect for fuss-free summer meals. Prepare the tian, place
it in the oven and forget about it for an hour. Then quickly cook the lamb
cutlets on the barbecue or in a pan, brown the tian under the grill and serve. A
dollop of creamed garlic on top adds a tasty finish.
INGREDIENTS:
6 baby leeks, well rinsed and sliced
250 g slender young
courgettes, sliced lengthways
4-6 medium potatoes, cut into slices or matchsticks
4 ripe tomatoes, peeled and chopped
6 cloves garlic, chopped
2 tsp sugar
1 tsp mustard powder
zest of ½ lemon
sea salt
4-6 sprigs fresh tarragon (or 1 tsp dried)
Few sprigs of thyme
4-6
tbsp olive oil
4-6 tbsp finely grated Gruyère
cheese
4-6 lamb cutlets, trimmed of excess fat
(Serves
4)
You will need: cook's
knife, chopping
board, shallow
oven dish, aluminium
foil, paper
towels, frying
pan/grill, saucepan, blender
STAGE
1:
Wash courgettes well to remove any grit. Leave the pretty tops on if desired but slice off hard
edges.
To peel tomatoes, cut a
cross in the top of each one and place in boiling water for a minute or so. Remove
from water and peel off skin with fingers.
Slice potatoes
either into thin rounds or thick matchsticks.
STAGE
2:
Preheat oven to 180°C. Layer
vegetables and garlic in a lightly oiled shallow oven dish. Add sugar,
mustard, zest, salt and herbs. Sprinkle with oil and cover with foil (shiny
side in).
Bake 1 hour or until vegetables are tender.
Sprinkle
tian with gruyère and grill until golden. Serve hot or warm with cutlets
and creamed garlic.
STAGE
3:
Make sure the lamb cutlets are bone dry (use paper towels) otherwise they
will not brown successfully. Season cutlets with a little course sea salt, mustard powder (never creamed), fresh
rosemary and a light dusting of freshly ground pepper. Seasoning is always done
at the last moment because salt draws out the juices if added too soon.
The lamb cutlets can be cooked in a hot pan, grill or on a barbecue. Oil the
pan or hotplate and heat thoroughly before adding meat. Do not overcrowd the pan
as this causes moisture and the cutlets
will not caramelise and crisp. Cook about 1-2 minutes on either side.
STAGE 4:
CREAMED GARLIC: Peel 1 whole garlic bulb and boil in 125 ml
salted water (lid on) until soft, covered, +- (15 minutes). Drain and purée garlic until smooth.
Briskly beat in 1-2 tbsp olive oil briskly until mixture thickens.
COOK'S CLASS