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Ratatouille

Chef: Dijin Daniel

Position: Commis Chef, Chef Stop, Kollam, India

Instagram: @chef_dijindaniel







How did you get started?

It’s hard for me to put into words why I wanted to become a chef. I love this job and I’m happy to make food for my guests.


What was your first position?

I have just started in the industry as a trainee. Now I'm working in a restaurant as a commis chef.





The story behind the dish:

This was done to show a friend of mine. I think this version makes the most of the stew’s iconic flavour.







Ratatouille


TO MAKE THE ONION/PEPPER "PIPERADE"

  • In a large skillet over medium high heat, add the oil, onion, peppers and garlic. Saute, stirring occasionally until they have reduced down and are softened.

  • Add the diced (or crushed) tomatoes and season with salt and pepper.  Cook for a few more minutes.  Spread into a 10" quiche or other round baking dish.


TO PREPARE THE VEGETABLES:

  • Slice each of the vegetables about 1/4" thick. They do not need to be perfect, just similar in size.

  • Layer one slice of each: eggplant, zucchini, yellow squash and tomato.  Repeat and place in the pan as shown.  Continue until you have completed the exterior circle.  I went the opposite direction for the middle circle and filling in the center.



I think life is not just confined to one place, so you have to go to all the places in the world and taste your food.



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