Spent the day in France, had the best time ever in the supermarket, (I know I know!) but I love it, brought lots of gorgeous cheeses, and cured meats, and lots of ingredients that are more expensive over here, oh and a 150 bottles of wine, well it would have been rude not too !!!
INGREDIENTS
1 casserole dish with lid
1 tbsp ghee or ooil
1 onion finely chopped
1 stick celery finely chopped
10 rashers of sweetcure bacon chopped or pancetta
200ml dry white wine
salt and pepper
smoked paprika
1 casserole dish with lid
1 tbsp ghee or ooil
1 onion finely chopped
1 stick celery finely chopped
10 rashers of sweetcure bacon chopped or pancetta
200ml dry white wine
salt and pepper
smoked paprika
1 jar cooked haricot beans
1 tin tomatoes
1 tin tomatoes
500ml chicken stock
250g pork fillet 2" sq pieces
8 pork sausages
250g lamb neck fillet in 2" sq pieces
salt and pepper
chopped fresh parsley to finish
Heat the ghee in a deep casserole dish and gently fry the onion, celery and bacon for five minutes, remove from the pan and keep to one side, now in the same pan brown off the sausages, pork and lamb pieces, add the fried onions back along with the white wine and simmer for a couple of minutes. Now add the chicken stock and tomatoes and bring to a simmer, then add the haricot beans, smoked paprika and some seasoning.
Place your lid on and pop in the pre-heated oven 170 degrees for approx 1hr, you want the consistency of the cassoulet to be medium thick but not dry. Taste and adjust the seasoning if needed. Serve sprinkled with fresh parsley and crusty bread and butter
250g pork fillet 2" sq pieces
8 pork sausages
250g lamb neck fillet in 2" sq pieces
salt and pepper
chopped fresh parsley to finish
Heat the ghee in a deep casserole dish and gently fry the onion, celery and bacon for five minutes, remove from the pan and keep to one side, now in the same pan brown off the sausages, pork and lamb pieces, add the fried onions back along with the white wine and simmer for a couple of minutes. Now add the chicken stock and tomatoes and bring to a simmer, then add the haricot beans, smoked paprika and some seasoning.
Place your lid on and pop in the pre-heated oven 170 degrees for approx 1hr, you want the consistency of the cassoulet to be medium thick but not dry. Taste and adjust the seasoning if needed. Serve sprinkled with fresh parsley and crusty bread and butter
Delicious!!!! One of the best meals I have tried making from your blog.
ReplyDeleteThank you, this is one of my husbands top ten favourites too, so glad you enjoyed it.
ReplyDelete