Here at Contiki, we like to keep things sustainable (and delicious), and this ethos extends to our trips, offices, and properties. If you’re ever lucky enough to stay at our gorgeous Château in the Beaujolais region of France, then you’ll be treated to some really yummy meals prepared by our in-house chefs.
What’s better than a warm home-cooked meal? A warm home-cooked meal that is locally sourced! As part of Contiki’s Impact Report, we want to achieve the goal of increasing the use of local and organic food products in our supply chain by 2025, and we’re pleased to say that this goal is well underway! Both our properties in France and Austria work with as many local and organic food suppliers as possible, such as Le Relais Local, for fresh and delicious fruit and veg! This makes for some mouth-watering meals that are good for you and good for the planet.
To celebrate this, we thought we’d share the Château’s very own Ratatouille recipe: a beloved French dish (and Disney film).
Ratatouille
Total time:1 hour 35 mins
Prep time:15 mins
Cooking time:1 hour 20 mins
Serves
Ingredients
- 2Green courgettes
- 2Yellow courgettes
- 2Aubergines
- 4Large tomatoes
- 2 CupsVegetable stock
- 250gTomato passata
- 3Garlic cloves
- DrizzleOlive oil
- Organo
- Salt and pepper to taste
- Rosemary branch
Method
Preheat oven to 180°C / 356°F
Slice all the vegetables into thin rounds (not too thin though!)
Peel and crush the garlic, then mix it into the tomato passata
Pour the tomato passata and garlic mix into the bottom of your baking dish and make sure it covers the whole thing
Add the vegetable slices on their side (not face down in the sauce!) and alternate yellow, green, red, purple – or whatever order you prefer, it’s your ratatouille
Pour the vegetable stock over the vegetables, as well as a healthy drizzle of olive oil
Season to taste with salt and pepper, and add a sprinkle of oregano for that delicious Mediterranean taste
Once the oven is hot, place the dish on the middle rack in the centre for an even cook
Cook for an hour, covering with a lid or tinfoil halfway through
Remove from the oven, let cool for a few minutes (it’ll be hot, hot, hot!), and garnish with fresh rosemary
Serve
Ratatouille is best served with a beautiful cut of meat (the Château recommends honey-glazed pork) or something starchy like potatoes for our non-meat-eaters out there. Make sure you get a hefty portion of vegetables and sauce for the full effect! Even Anton Ego would be impressed.
