‘In many ways, the work of a critic is easy. We risk very little, yet enjoy a position over those who offer up their work and their selves to our judgment. We thrive on negative criticism, which is fun to write and to read. But the bitter truth we critics must face, is that in the grand scheme of things, the average piece of junk is probably more meaningful than our criticism designating it so. But there are times when a critic truly risks something, and that is in the discovery and defense of the *new*. The world is often unkind to new talent, new creations. The new needs friends. Last night, I experienced something new: an extraordinary meal from a singularly unexpected source. To say that both the meal and its maker have challenged my preconceptions about fine cooking is a gross understatement. They have rocked me to my core. In the past, I have made no secret of my disdain for Chef Gusteau’s famous motto, “Anyone can cook.” But I realize, only now do I truly understand what he meant. Not everyone can become a great artist; but a great artist *can* come from *anywhere*. It is difficult to imagine more humble origins than those of the genius now cooking at Gusteau’s, who is, in this critic’s opinion, nothing less than the finest chef in France. I will be returning to Gusteau’s soon, hungry for more.’ – Ratatouille, Disney Pixar.
Ratatouille is a truly inspiring film made by Mr Disney; you can almost taste the food off the screen. This has to be one of the most relaxed and easy to cook feasts I’ve done yet. This may be due to the recent re-vamp of the Feast of Stories kitchen, there is now under counter lighting! Thanks Dad!
DECORATIONS
A table set for two as if at Gusteau’s French Restaurant. The candle was bought for me a while ago, looking perfectly like a red wine bottle. Our soundtrack was Disney of course!
MAIN COURSE
Ratatouille
1 Carton Passata
1 Aubergine
1 Courgette
1 Yellow Squash
1 Red Pepper
Olive oil
A few sprigs of Thyme
Salt & Pepper
Preheat the oven to 180°C. Pour the passata into a saucepan and simmer over a low heat until reduced a little and has thickened. Spread around the bottom of a round dish. Add salt and pepper generously.
Slice all the vegetables very thinly with a very sharp knife. Take the core out of the red pepper very carefully so you keep the sides intact. Arrange on top of the passata from the outer edge to the inside of the baking dish, overlapping so just a little of each flat surface is visible. Alternate the vegetables as you go. Drizzle over a little olive oil, remove the leaves from the thyme sprigs, chop roughly and sprinkle over. Bake for about 30 to 40 minutes until veggies are cooked through but not too soft. Serve hot with a sprinkling of parmesan over the top.
DESSERT
The Cheese Platter
Crackers, I chose Jacobs cream crackers and Jacobs salt and pepper flatbreads
3 cheeses, I chose Cheddar, Brie and Saint Agur
Serve with butter and caramelised red onion chutney.
There was a second dessert brought by one of the guests, a homemade bakewell tart, perfect end to the perfect meal. Thank you Mum! I have the best parents.
“If you are what you eat, then I only want to eat the good stuff.” – Remy
a feast of stories 