Cassoulet
Cassoulet is a true family dish which originates from the Languedoc area of France. There are many variations of the dish using lamb or mutton, pork, duck and local sausage. It is a substantial meal but one that is appetizing and sure to be a winner. It is also a great dish to cook for your friends, they will love it too! If you have a course to start with, make sure it is something light! Ingredients • 1 lb ( about half a kg) haricot beans, soaked overnight • 8 oz (225gms)garlic sausage • 1 lb (about half a kg)shoulder of mutton or lamb • 4 oz (125gms)streaky bacon • 2 cloves of garlic • 1 med onion with 2 cloves stuck in it • Small bunch of parsley • 2 fresh tomatoes de-seeded • 4 oz(125gms) breadcrumbs • 2 oz goose fat or oil if you prefer (enough to brown the meat) And: 8oz (225gms) of preserved goose (confit d' oie) or if you cannot obtain this (from speciality food stores/or online) you can add more lamb or mutton, pork or even more sausage or a small duck! Use whatever you prefer or can obtain. The preserved goose does make a difference but it will still be fabulous!
Method • Prepare the harricot beans by draining them, then place in a large saucepan with cold water and boil vigorously for 10 minutes.(instructions are usually on the packet) • Drain the beans and place in a heavy bottomed stockpot or marmite. Add enough cold water or to cover and bring to the boil, then lower to simmer. • Simmer for about 1 hour. • Now melt the goose fat in a heavy bottomed pan and cook the diced meat until it is brown on all sides. • Add the meat, the sausage, the tomatoes and the parsley tied in a bunch to the beans. • Add the onion stuck with the cloves and put a lid on the pot. • Simmer for about 2 hours. • Chop the garlic and streaky bacon together and add to the beans. • Cook for another 1 - 2 hours. Now it is almost ready to serve. • If the cassoulet has thickened too much, add a little more water. • Sprinkle the breadcrumbs over the cassoulet and put in a pre-heated moderate oven and cook for another 30 minutes. • As the breadcrumbs turn brown and crisp, break them up and allow the juices to mix in with them. • Allow the breadcrumbs to crisp again and serve immediately. And to wash it down, a glass of a good light red wine makes it a meal to be proud of! Fabulous! I do hope you enjoy this recipe too.
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