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Baked Veal and Moroccan Ratatouille

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Ingredients

600g veal rump roll
1 eggplant, roughly diced
1 onion, sliced
2 zucchini, roughly diced
3 tomatoes, roughly diced
1 x 140g sachet McCORMICK Slow Cookers Soup Moroccan Chicken & Pumpkin
½ cup water
½ cup parsley, chopped

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Method untested

Preparation time: 15 minutes
Cooking time: 4 hours
Serves: 4-6

1. Brown veal, eggplant, onion and zucchini then place into slow cooker insert pot. Wash chickpeas (enclosed in pack) and discard any impurities, add chickpeas and tomatoes into the insert pot.

2. Mix McCORMICK Slow Cookers Soup Moroccan Chicken & Pumpkin recipe base with water and pour over vegetables and stir through. Cover and cook for 4 hours on HIGH or 8 hours on LOW (Keep covered during cooking. Cooking times may vary between Slow Cooker models).

3. Slice veal and stir the parsley through the ratatouille and serve.



This recipe is provided care of this sponsor and is not an official MasterChef Australia recipe.





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Series: MasterChef 2010

Segment:

Chef: McCORMICK

Tags: Beef, Soups & Stews

Rating:


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