Cassoulet
Serves 6
4x goose legs confit
4x Toulouse sausages
4x Merguez sausages
1 kg belly pork
1 onion diced
2 celery sticks diced
2 large carrots diced
1 can chopped tomatoes
½ pint white wine
350gm haricot beans soaked
4 cloves garlic crushed
3 sprigs thyme
1 large sprig rosemary
1 table spoon tomato puree
2 table spoons chopped parsley
4 table spoons duck fat
Crumb topping (optional)
1 day old baguette
2 cloves garlic
2 table spoons chopped parsley
1 table spoon chopped thyme
In a casserole dish place the washed off beans and cover with cold water and 1 clove garlic and a little thyme, simmer for 30 minutes
Then add the diced vegetables and the tomato puree, chopped tomatoes and white wine and the pork and the duck fat.
Cook for a further 30-45 minutes then add the sausages and cook for 30-45 minutes until all the ingredients are soft, at this stage add the confit goose and the chopped herbs and cook for a final 10 minutes then test and adjust the seasoning and serve.
For the topping, place all ingredients in to a food processor and blend then sprinkle over the cassoulet.
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