Joshua Bolton's Ratatouille with Jackie Cameron’s Beer Bread Recipe

Joshua Bolton's Ratatouille with Jackie Cameron’s Beer Bread Recipe

Joshua's Ratatouille with Jackie Cameron’s Beer Bread / Photo by Kathy Pitout Photography

Student Chef Joshua Bolton
“The reason I chose to make this dish is because it reminds me of my childhood. My gran raised me from 8 years old and I remember she would always make me this whenever I got sick. It was some of the best food I had when I was sick and whenever I eat it I always feel warm and nostalgic. It always makes me feel better now whenever I have it. That’s why I decided that it would be my recipe of choice to share with you.”
— Joshua Bolton

Try this recipe created by student chef Joshua Bolton, inspired by his Grandmother. This combines rustic French flavours with comforting homemade beer bread in this hearty ratatouille recipe created at the Jackie Cameron School of Food and Wine. Packed with seasonal vegetables, rich tomato flavour, and freshly baked bread, this dish celebrates simple ingredients prepared with care and confidence. Ideal for relaxed family meals or entertaining guests.

A comforting ratatouille RECIPE FROM JOSH’S GRANDMOTHER and beer bread recipe by Jackie Cameron

Yields: 5 Portions

RAtatouille INGREDIENTS

  • 1 large brinjal cut into 3 cm pieces (400g) after salt and wash (416g)

  • Oryx salt (10g)

  • 5 tomatoes cooked, peeled and crushed (653g)

  • 1 large red onion (298g) diced (286g)

  • 2 peppers (272g)

  • 8 pattiepans each one cut into 2cm

  • 8 courgette cut into 2cm rounds (317g)

  • 3 tomatoes seeded and cut into 1cm pieces ( 75g)

  • 4 garlic cloves diced (16g)

  • 6 tablespoons olive oil (divided as needed)

  • 3/4 cup dry white wine

  • 1 heaped teaspoon Italian herbs

  • 1 bay leaf

  • 1 dried chilli (0.5g) diced

Jackie Cameron’s Beer Bread ingredients:

  • 700ml Champagne Valley cake flour

  • 15ml baking powder

  • 50ml white sugar

  • 5ml Oryx salt

  • 1 can (330ml) beer of choice

Ratatouille Method:

  1. Cut the brinjal into 3 cm cubes.

  2. Put the brinjal cubes into a colander and sprinkle half of the salt on the brinjal and mix it so it coats all the pieces and let it sit in the sink for ten minutes as it pulls the bitterness out of the brinjal.

  3. Wash the excess salt off of the brinjal and pat dry.

  4. Score and put 5 whole tomatoes into a pot of boiling water and let sit for 10 mins.

  5. While that is sitting, cut up but leave in individual containers, the onion, peppers, pattiepans, courgettes, the remaining tomatoes and dice the garlic.

  6. Put the tomatoes in an ice bath to cool them down and stop the cooking process and once cooled peel off the skins.

  7. Then add them to a bowl and by using a potato masher crush them until them form a pulpy liquid.

  8. Put 1 tablespoon of oil in a large pot.

  9. Put the brinjal in the pot and cook for about 3 - 5 mins or until softened and browned

  10. Remove the brinjal and place into a large bowl.

  11. Refresh oil as needed and place the pattiepans and courgettes into a large pot and cook 3 - 5 mins or until softened and browned.

  12. Take the pattiepans and courgettes out of the large pot and put them in the same bowl as the brinjal.

  13. Refresh oil as needed and add the onions and cook until transparent and lightly browned 10 - 15 mins.

  14. Add the peppers to the onions and cook until softened 3 - 5 mins.

  15. Add the garlic and cook 1 - 2 mins.

  16. Add the seeded and diced tomatoes and the white wine and bring to the boil.

  17. Cook 1 - 2 mins.

  18. Add the crushed tomato and bring to the boil.

  19. Add the Italian herbs, bay leaf and chilli into the pot cook covered for 1 - 2 mins.

  20. Put the brinjal, pattiepans and courgettes back into the large pot.

  21. Simmer uncovered for 25 - 30 mins or until all the veggies are tender.

  22. Add the fresh basil but keep 2 grams for garnish.

  23. Garnish with the leftover basil.

Jackie Cameron’s Beer Bread METHOD:

  1. Pre-heat the oven to 180°C.

  2. Place a tray in the oven, before starting to bake the bread to get this nice and hot.

  3. Mix the flour, baking powder, sugar and salt together.

  4. Make a well in the centre of the flour mixture and pour in the beer, cut this to incorporate.

  5. Knead this well together.

  6. Take the hot tray out the oven and spray and cook and dust with flour.

  7. Scoop the bread out onto the hot tray and bake for 30 minutes.

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FAQs

1. What is ratatouille?
Ratatouille is a classic vegetable-based dish traditionally made with tomatoes, aubergine, courgettes, peppers, onions, and herbs cooked slowly together.

2. What makes beer bread different from regular bread?
Beer bread uses beer as part of the liquid ingredient, adding flavour and helping create a soft texture without complicated bread-making techniques.

3. Can ratatouille be served as a main course?
Yes. Ratatouille can be enjoyed as a vegetarian main meal or served alongside meat, fish, or freshly baked bread.

4. What type of beer works best for beer bread?
A mild lager or light ale usually works best, adding flavour without overpowering the bread.

5. Why do student chef recipes matter?
Student chef recipes showcase practical training, creativity, technical skills, and confidence developed during professional culinary education.

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