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Turlu Turlu (A Turkish vegetable casserole)

Chrisby Chris, 8 yr, 1 m ago in Recipes
Comments | Tags: Box News

Matt's away this week and so we have invited Nick Dunhill - our very own local celebrity chef from the Blue Moon Café Blue Moon's Nick Dunhill - to offer us one of his.  (Sounds delicious!)


  • 1 small onion
  • 2 cloves garlic
  • 2 tbsp olive oil
  • 1 dsp dried basil
  • 1 dsp dried oregano
  • 1tsp sugar
  • 1dsp balsamic vinegar
  • 1 dsp tomato puree
  • 2 tins good quality plum tomatoesSuma Canned Organic Tomatoes
  • Salt and pepper
  • 1 red pepper
  • 1 green pepper
  • 1 courgette
  • 1 aubergine
  • 3-4 small salad potatoes
  • 50g thin green beans
  • another 2 dsp olive oil
  • 1 bottle of good red wine 


  1. Set your oven to gas 4 or equivalent.
  2. Chop the onion as finely as possible and sauté in the first slug of olive oil, in a good sauce pan, until soft and taking on a little colour (be patient!).
  3. Add the crushed garlic and saute for a minute then add the basil, oregano, sugar, balsamic vinegar, tomato puree and the tins of tomatoes pre-blitzed with a stick blender.
  4. Season to taste, and cook on a looow heat for an hour, with lid on, adding a little water as required.
  5. Whilst the sauce is doing its thang chop up the peppers, courgettes and aubergine and place them in a large roasting tin with the second slug of olive oil and season.
  6. Bake in the oven for 40 mins or until the vegetables are soft and sweet.
  7. Boil the potatoes and steam the thin green beans.
  8. Combine all the ingredients together in the roasting tin and bake for a further 15 mins.

Serve with crusty bread (Ed: How about a Cat Lane Campagne?) and any of the remaining red wine. Delicious, serves 4ish.


I just noticed that Nick hasn't included red wine in the recipe itself.  I suggested to him that maybe it should be either a Keith Floyd style lubricant for the cook or maybe a generous glug should go in the sauce.  He replied "The former!"  I leave it up to you......

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