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Post by Deleted on Feb 2, 2009 11:22:35 GMT
Cassoulet is a staple winter dish in much of the south of France. Recipes in recipe books tend to be much more 'meat intensive' than a local French restaurant might serve, which is often more of a 'soup' of haricot beans in tomato sauce with a piece of duck and pork to keep it company.
Ingredients:
500gm white haricot beans, soaked overnight
Pork belly
Confit de canard
Toulouse (fat) pork sausages
Large tin of tomatoes
5 cloves of garlic
Tomato puree
Method:
Cut the pork into lumps, and fry until browned in some of the goose fat from the tin of confit de canard, in a large pot.
Add the haricot beans, garlic, tomatoes, tomato puree, salt, pepper. Add enough water to cover, and simmer for an hour or so.
During the hour, fry the sausages, again in some of the goose fat. At the end of the hour (or when the beans and pork are cooked), add a little more water if necessary, then mix the sausages into the beans and put the duck on top, and put the pan in the oven, uncovered, for 30 minutes.
It is sufficient to eat just with lots of fresh bread. There are lots of variants on cassoulet recipes so don't worry too much about changing and substituting ingredients.
Save any remaining goose fat for next time you make roast potatoes.
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Post by spindrift on Feb 2, 2009 18:55:24 GMT
Ah thanks...I've wanted to know how to cook this for a long time. It has to be one of my favourites.
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Post by Deleted on Feb 2, 2009 19:13:23 GMT
Ha! -- I ate the canned version tonight because I hate going to the supermarket on Monday. People act as though they have not been able to shop for 10 days instead of just 1.
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Post by spindrift on Feb 2, 2009 21:33:09 GMT
People here are panic-shopping too.
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Post by happytraveller on Feb 3, 2009 9:08:28 GMT
Nice recipe ! Funny, here it seems to be the opposite, people panic on Saturdays, shops are very crowded but no one shops on Mondays.
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Post by Deleted on Feb 3, 2009 14:19:25 GMT
I have eaten goat and chicken cassoulet in Africa. Beans, tomato and fat meats make cassoulet anywhere. The recipe will never be published.
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