HOMECOOKING WITH TERESA

  This is a very traditional Catalan dish that is absolutely delicious. Samfaina is similar to the Southern French ratatouille or to the Sicilian Caponata. It is served with either poultry, rabbit or fish, and you can make a large batch of the sauce and store it in jars. It is even better the day after, so you can prepare it in advance.  Ingredients 6 cod fillets ( if salted, they must be soaked in water for at least 3 or 4 days, changing the water every day ) flour for coating Samfaina 2 eggplants, diced 1 red capsicum, sliced 1 green capsicum, sliced 3 zucchini, diced 1 x 400g tin fresh tomatoes a handful of parsley, chopped sweet paprika olive oil  a pinch of sugar  salt and pepper Preparation Start by making the samfaina. Put a bit of oil in an ovenproof casserole. Add the capsicum, stir well and cover and cook until soft, about 5 minutes. Add the eggplant and stir well. Again, cover and cook until soft, about 5 minutes. Add the zucchini and cook covered until so...

INGREDIENTS 6 cloves garlic, chopped 2 eggplants, diced 1 red capsicum, sliced 1 green capsicum, sliced 3 zucchini, diced 2 onion, thinly sliced 1 x 400g tin fresh tomatoes a handful of parsley, chopped 1 glass white wine (optional for meat dishes) 250g speck (optional for meat dishes) sweet paprika olive oil  a pinch of sugar  salt and pepper METHOD: In the casserole, add a bit of oil and cook the speck until it's nicely brown.  Add the wine, stirring to deglaze the bottom of the casserole and cook until it has almost evaporated. Add the onion and garlic, mix well and cover the casserole. Let it cook in a slow-heat until tender, about 5 minutes.  Add the capsicum, stir well and cover and cook until soft, about 5 minutes. Add the eggplant and stir well. Again, cover and cook until soft, about 5 minutes. Add the zucchini and cook covered until soft, about 5 minutes. Add the tomato, parsley and paprika and season with salt, pepp...

I love samfaina , a very traditional Catalan sauce (a kind of ratatouille) , that is cooked with poultry, rabbit or with salted cod. It's just sooo yummy!! This is a recipe for chicken, but you can follow the instructions to make the sauce and use it for anything you like. You can make a big bunch and freeze it for another day. INGREDIENTS: 1.5 kg chicken drumsticks 1 glass white wine 250g speck (optional) Olive oil 1 Tbsp duck fat (optional) Samfaina sauce 6 cloves garlic, chopped 2 eggplants, diced 1 red capsicum, sliced 1 green capsicum, sliced 3 zucchini, diced 2 onion, thinly sliced 1 x 400g tin fresh tomatoes a handful of parsley, chopped sweet paprika olive oil  a pinch of sugar  salt and pepper METHOD Preheat oven to 180C. Season the chicken legs and put in an ovenproof casserole together with oil and the duck fat (if using).  Cook until they are slightly brown all over.  Remove chicken from pan and set apart. In the ...