I made the ratatouille from RATATOUILLE! (and added a little extra!) Confit Byaldi

Creamy Vegan Mashed Potatoes: • Vegan Steak & Ale Stew...
A post on Reddit inspired me to make the ratatouille from Ratatouille; the Disney movie about a culinary-inclined rat. In and of itself; a tasty dish already, but I decided to take it up a notch by putting a layer of potatoes in the base. It's a great dish if you're looking to impress, but it's actually pretty simple to make; it just takes a bit of time and might be a little bit fiddly when arranging the sliced vegetables, but the results are worth it. Since filming, I've had several ideas of how to refine the dish, so be sure to check out my notes in the pinned comment
In this video, you'll learn;
✅ How to use a mandolin
✅ What is ratatouille?
✅ What is confit byaldi?
✅ How to make confit byaldi
✅ How to make pomme anna
✅ How to make roast pepper sauce
✅ Should you soak potatoes after cutting?
A website with printable recipes will happen at some point (this has all turned into rather a large project!) but in the meantime, here’s the ingredients. Let me know in the comments if you have any questions or suggestions
Ratatouille from Ratatouille Ingredients:
Potato Layer Ingredients:
5 Red Potatoes (you want a fairly waxy type)
4 tbl Vegan Butter
75g (2.65oz) Vegan Camembert
Pepper Sauce Ingredients: (I had around half leftover)
3 Bell Peppers (I used red, orange, yellow)
½ tbl Sunflower Oil; for the peppers
1 tbl Extra Virgin Olive Oil
½ tbl Minced Garlic
1 tbl Fresh Thyme
4 cloves Black Garlic (optional)
¼ tsp Black Pepper
¼ tsp Salt
2 tbl Sun Dried Tomato Powder (sub with tomato puree/paste)
Vegetable Topping Ingredients: (this quantity filled a 9 inch cake tin)
½ large Leek
2½ large Courgettes (zucchini)
10 large Plum Tomatoes
1/2 tbl Olive Oil
Mentioned Links:
Creamy Vegan Mashed Potatoes: • Vegan Steak & Ale Stew...
Vegan Pommes Aligot: • Twisting a French Clas...
Hasselback Potatoes: • Got an air fryer for C...
Vegan Fondant Potatoes: • ELEVATE Your Festive S...
Confit Byaldi history: en.wikipedia.org/wiki/Confit_...
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Welcome to my kitchen (lab?)
My channel is you watching the results of my 2am thoughts of “I wonder what would happen if I put A with B?” The answers lean heavily towards cake, and my ongoing quest to find a good meat substitute. I’m a vegan that loves animal products, but hates what’s involved; so I’ve dived headfirst into a rabbit hole of different plant-based textures and flavours. These are often the 1st time that I’ve tried a recipe, and I’ll talk you through why I’m using the ingredients and what I think happened when things go wrong.
Grab a vessel of whatever makes you happy and enjoy, but be warned; it’s messy here sometimes!
Timestamps:
00:00 - We're making the ratatouille from Ratatouille!
02:19 - How to make potatoes anna
05:02 - How to roast peppers in the air fryer
07:43 - How to make a roast pepper sauce
11:13 - Slicing veggies for the confit byaldi
12:44 - How to make confit byaldi
15:46 - Let's eat the ratatouille from Ratatouille!

[@AuntieRachelsChaoticKitchen]

Creamy Vegan Mashed Potatoes: kzbin.info/www/bejne/iXekZ36MfKtnnqM - Thoughts on the cooking time; TLDR; To get the exact appearance I was after, at the same time as getting better flavour and texture, I think cooking the slices flat on trays before assembling is the only way to achieve that. I’ll expand; In a dish/pan without the potato layer, the juices will simmer the veggies, and would benefit from a longer cooking time. But because the juice flooded out into the potato layer, the sliced veg just steamed (instead of effectively poaching). A couple of thoughts to combat this; use a pie tin with holes in it like I used in the layered tart (link: kzbin.info/www/bejne/gJvEoKWwncmDps0), without the paper, and put that inside something like a pizza pan. That way, the juices will flow out into the pan, and can then be basted over the veg every 15 mins or so (don’t leave for too long, or it will start to evaporate). The issue with that, however, will be how to get everything out of the tin neatly! The holed tin I have is a solid piece, ie, the base doesn’t come away. You could try laying 2 strips of baking parchment/silicone down to help you lift it out. You will need to let everything cool completely before removing as it will be very unstable fresh out of the oven. Or, thoroughly grease a springform cake tin, arrange everything in without paper, and release the tin a few times during the cooking (inside a dish to catch the juices), but don’t fully remove the tin or leave it open too long, otherwise it will collapse. Alternatively, you could bake the veg flat on trays, and then assemble the layers; add the sauce first, arrange the slices, and also thin out some of the sauce and baste that over the top. - Next time I make the dish, I think I’m going to bake it in a pyrex dish, covered, at 150°C/300°F for 45 mins so that the veg steam and release the juices. Then remove the paper, and increase the temperature to 170 to see if the higher heat will help evaporate more of the moisture. I might even use a knife/spatula to wiggle thin lines in, to act as steam vents. I may also try tilting the dish every so often to scoop the juices out and baste that over the top. My concern with doing that is that everything will just slide out… Alternatively, it may be worth trying a higher temperature oven so that it produces more steam and evaporates more, and perhaps even arrange the veg (and/or the potatoes) so there’s a gap in the middle which will act as a steam spout/chimney Other recipe notes and tips: - After soaking your potatoes, you can keep the starch to use in cooking & baking! I haven’t done it myself yet, but I just found this article for you: bakinghermann.com/potato-starch/ - The dish reheated really well in the microwave; I tucked more of the vegan camembert in between the sliced veggies for heating. One day, I also added some Maggi seasoning & Tabasco for extra flavour; delicious! The flavour of the dish itself improved over time; I had the last piece 5 days later, and it was incredible

[@villagoj]

That laugh after potatoes underneath. 🤣 Looks delicious!!❤

[@AuntieRachelsChaoticKitchen]

I'm an absolute fiend for potatoes 😂

[@larryclowers]

I love your channel, accent, energy, and that you talk with your hands.

[@TejSingh-xj3ux]

Great film and great recipe! Do you know what would be interesting - a what i eat in a day vid, would be cool to see day to day meals.

[@AuntieRachelsChaoticKitchen]

Thanks! I'd probably have to lie for a video like that, and I don't like being dishonest. I eat the same breakfast (soy yoghurt and granola) every morning, a snack of crackers or nuts mid-afternoon, a big dinner, then fruit and/or crunchy snacks in the evening. I honestly don't know how people have the energy or time for 3 "proper" meals a day!

[@ch_ard1369]

Well done Rach this looks gorgeous ❤️

[@AuntieRachelsChaoticKitchen]

Thank you! 😊

[@dmagik8]

Looks pretty yummy. You still mad fine!

[@joffyjazz]

Maybe after brushing with oil at the end you could air fry a few minutes and brush more sauce on the top for some kick. Looks tasty though!

[@AuntieRachelsChaoticKitchen]

My air fryer wouldn't fit that tin. But for sure with an individual slice

[@zaidsiddiqui7481]

Very nice keep up the good work

[@AuntieRachelsChaoticKitchen]

Thank you!

[@giorgiogouldberg3742]

❤❤

[@elsjeprins3335]

It was absolutely yummy! A great party dish

[@AuntieRachelsChaoticKitchen]

😊

[@josiahalcorne]

With all that left over tomato, this might be a good dish to plan on doing with a tomato pie later in the week. kzbin.info/www/bejne/nHm5p6F9qb-npdE If you enjoy the content a creator is putting out, please take the time to support them. (especially the up-and-coming types) While direct financial support is always the best it also does wonders for a channel if you like and subscribe and take a second to leave a few words of encouragement in the comment section, and take a minute or two to watch the ads especially the ones at the end of the video.

[@smsminho]

it's so delicious for the eye in the movie what about tasting it in real world