The last of the tomatoes & courgettes of the summer need using up… here is how
Explore Anya’s journey as a local private chef at her business, Kitchen Sixteen, here.
Prep & cook time: 1 hour
Serves: 6 generously as a main dish, 8-10 people as a side dish
Ingredient:
- 4 tbsp olive oil
- 2 red onions, chopped
- 2 aubergines, chopped
- 2 red peppers, deseeded and chopped
- 4 courgettes, (a mixture of green and yellow is great)
- 1 tsp smoked paprika
- 2 tbsp balsamic vinegar
- 1 tsp soy sauce
- 150ml passata
- 1 Large Sourdough (Bakery)
For the Fondue
- 400ml whole milk
- 50g salted butter
- 50g plain flour
- 150g of your favourite cheese from our Deli (we recommend a good goat’s cheese but something strong and creamy always works well)
Recipe:
Preheat the oven to 180degrees, gas mark 3.
Measure 1-2 tbsp olive oil in a roasting pan lined with foil.
Chop the red onion, aubergine, courgettes and peppers into good chunks and place on the roasting pan.
Mix the smoked paprika, balsamic vinegar, soy sauce and passata in a bowl to combine. Season by stirring through a big pinch of salt and twist of black pepper.
Use this as a marinade for the chunky vegetables, by pouring on the vegetables and using your hands to marry the veg and the sauce!
Place this in the oven and roast the vegetables for 35-45 minutes, until they become golden, tender and delicious!
To make the cheese fondue, heat the milk in a heavy saucepan until simmering. In a separate pan, melt the butter and add the flour. Stir to make a paste. Slowly whisk in the hot milk and simmer gently for 2-3 mins, stirring continually until thickened slightly. Stir in your cheese from our amazing Deli and season well.
Tip the Mediterranean vegetables into an ovenproof dish and turn the oven down to 100degrees and place back into the oven until you’re ready to serve.
Transfer the cheese fondue sauce into your Suffolk Food Hall Fondue Kit & prepare to serve.
Slice or tear the sourdough bread from the bakery and arrange on your favourite plate!
Use your fondue kit to pick up your beautifully roasted vegetables and dip into your cheese fondue, along with dipping bread from the bakery.
Enjoy every mouthful until it is all gone!
