LOWER-FAT TUMBET or POTATO RATATOUILLE PIE: vegetarian/vegan, lower fat, prep ahead, picnics

Savoury potato and ratatouille pie: substantial and delicious hot, warm or cold

updated 5/2023; first posted 2019

Skinny Tumbet: layered potato, courgette, aubergine & tomato pie
'...all of the intense flavour without excessive richness' Taster

6/7/16

Tumbet was a summer staple in the 67 kitchen until its incredible richness became too much for a health-conscious diet.  Skinnier Tumbet is adapted from a recipe by Sophie Grigson (daughter of Jane and now with her own show on Food Network) published many years ago in the Evening Standard.  

Tumbet is often described as a Mallorcan/Canary Islands version of ratatouille but it's not a stew - it's an oven-baked layered dish. 

Tumbet unlike ratatouille however also contains potatoes. Its components are more multi-textured and in Spain it can accompaby meats.i

This recipe is designed to cut fat sharply without losing flavour. 67goingon50 developed a method of cooking aubergines without using pots of olive oil in the recipe Marvellous Meatless Moussaka. The experience helped re-work the tumbet to produce a lighter, healthier but still delicious dish.  

67 made two skinny tumbets. One was sprinkled with crumbled (leftover) feta; the other was plain.  Both tasted good though the feta version makes a more nutritionally balanced dish.  

It's a straightforward recipe but some prep the day before -- cooking the vegetables and making the sauce -- reduces stress on the day. 

Cost: about £5.50 (5/23)
Serves: 6-8 as a side; 4-6 as main (recipe halves easily)
Ingred:
  
 1 large aubergine (about 8oz/225gm), in 1/4in/1/2cm discs

   1.5 lb/3/4 kilo waxy potatoes in 1/4in/1/2cm slices (67 used new potatoes; but really any also do if not overcooked)

   3 peppers, any colour, deseeded and in 1/4in/1/2cm spears  
   olive oil, about 1/3 cup

Tomato Sauce   

    2 x 14 oz tins chopped tomatoes or passata (a little more expensive but smoother)
   3 cloves garlic grated
   3 sprigs fresh thyme or 1/2 tsp dried
   1/2-1 tbsp sugar (opt but counteracts the acidity of the tomatoes)
   pepper & salt

   feta cheese (opt)

Method:

HEALTHIER ASIAN SPARE RIBS: gorgeous spicing but reduced fat, sugars & salt

Lower-fat, minimal sugar...maximum flavour without gloopy sauce...

Very tender, juicy Asian ribs but without a gloopy sauce!
'The ribs were very tender, tasty & scrumptious.' Taster

Tender, juicy and spicy but without a gloopy, teeth-jarring sauce, these ribs more than repay the planning involved in making them. 

Whether using the most economical ribs or organic ones, cook them before marinading to tenderise the meat -- it will fall beautifully off the bone.  Pre-cooking also reduces fat. 

Marinade for a minimum two hours or preferably overnight.  Cook whole then cut into individual ribs.

This recipe has been in 67's cookbook for ages but the blogger may have adapted it from from The Times 40 years ago!!  

Feeds: many, as a canape; 6-8 as starter 
Cost: min £5.00'ish, more for high-welfare pork

Ingred:
1 kilo/2 pounds meaty pork spareribs

4 tbsp dry sherry/white wine/grape juice
4 tbsp reduced salt soy sauce (be careful; some reduced salt soys have little flavour) (if there are have salt issues, halve the amount of soy)
1 tbsp sugar
4 cloves garlic, grated or minced
1/2 tsp each dried cinnamon, nutmeg and cloves
1/2 tsp salt
2 rounded tbsp Dijon or other mild mustard

Method:

1. Bring a large pan of water to a boil with a couple of onions and carrots.  Add ribs in one or two pieces; the water should just cover. Bring to a boil, reduce heat to med.  Simmer 30 mins - water should bubble gently throughout - or until meat is tender but not falling apart.
2. Mix sherry, soy sauce, sugar, garlic, mustard and spices in a glass bowl or freezer bag large enough for the ribs. Marinade preferably overnight but at least 2 hours.
3. Pre-heat oven (160C, 325F, gas mark 3); set a rack in a roasting tin, place slab of ribs on top; bake 45mins to an hour, basting frequently with marinade juices. (Ovens vary; inner temp should be 70C/150F)
4. While still warm, cut into individual ribs.
5. Serve with hot mustard

Comments: 'The ribs were very nice, tender and flavourful.' 

Tip: 67's favoured brands of reduced salt soy sauce include brands that are 25-35% salt reduced  - anything above that percentage suffers from lack of 'body' and taste.  

Please leave a Comment in the box below

This recipe has been developed by B Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.