
Delicious sun-ripened summer vegetables from Jersey

Confit Byaldi
Confit Byaldi 4 generous servings
For the Pepper Sauce 2 Red Peppers, remove the seeds and stem and cut into chunks 8 large Vine Tomatoes, deseeded and chopped 1 large Spanish Onion, peeled and finely chopped 4 large cloves of Garlic, peeled and finely chopped ½ teaspoon of Caster Sugar A good glug of Olive Oil 1 Sprig of fresh Thyme 1 Bay Leaf Sea Salt and freshly ground Black Pepper For the Confit Byaldi 1 large Green Courgette, washed and thinly sliced 1 large Yellow Courgette, washed and thinly sliced 2 Red Peppers, deseeded and cut into 2 ½ centimetre squares ( any off cuts can go into the pepper sauce ) 4 Baby Aubergines, thinly sliced 3 Red Tomatoes, thinly sliced 3 Yellow Tomatoes, thinly sliced 2 teaspoon Olive Oil ⅛ teaspoon Fresh Thyme Leaves Salt and freshly ground Black Pepper For the Tomato Dressing 1 large, ripe Tomato, deseeded and finely chopped A splash of quality White Wine or Cider Vinegar 3 tablespoons Extra Virgin Olive Oil 1 teaspoon Parsley, washed, dried and finely chopped Salt and freshly ground Black Pepper For the Red Pepper Sauce Heat the olive oil in a medium-sized, heavy-bottomed pan and sauté the onion of twenty to thirty minutes until soft, add the garlic stir and cook for a couple more minutes. Add the red pepper, chopped tomato, any juices, thyme, bay leaf, sugar and cover with a tight-fitting lid. Simmer for twenty minutes the take off the lid and simmer to reduce any liquid for another ten minutes. Remove from the heat and allow to cool. When cool, remove the herbs, season generously and blitz in a food processor until smooth. ( This can be made in advance ). For the Confit Byaldi Heat your oven to 325 F / 160 C / Gas Mark 3. Spread a layer of your prepared pepper sauce in the bottom of a twenty-centimetre oven-proof casserole or baking dish. From the side of the dish, arrange a row of alternating slices of the sliced vegetables, overlapping so that just a little of each slice is exposed.


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