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Cassoulet Recipe

04/03/16


There are no shortage of good cassoulet recipes on the interwebs, some from actual French people:

http://www.bbcgoodfood.com/recipes/1400/raymond-blancs-cassoulet
For what it's worth, here's mine:

  • Good quality cumberland sausages from Westmoreland farm shop
  • Streaky bacon
  • Chicken legs, jointed
  • Home mad chicken stock
  • Vine tomatoes
  • Canellini beans
  • Runner bean beans from the garden
  • Shallots
  • Garlic
  • Pointed red pepper
  • Sage, rosemary and thyme (no parsley!)

Home made chicken stock is prob the most important ingredient and the single best thing you can do for the flavour of your cooking. That's a whole othe blog post......

  1. Fry the chicken legs hard, skin side down. Remove.
  2. Fry the sausage and bacon. Remove.
  3. Reduce heat and sweat up the shallots and garlic
  4. Half the toms and add them. Then I cook them for a bit and remove the skin as they cook, burning my fingers as I go. I reaslise there's probably a better way.....
  5. Add the chicken stock, which is frozen but rapidly thaws
  6. Add herbs
  7. Add the beans
  8. Finely dice the pepper and add
  9. Cook for a couple of hours

This is where I go off piste as judgement and experience have to come in. There were not enough beans for the amount of liquid so I've currently got it simmering down a bit. Later, I'll taste it and season it until it's right for my pallet.

I don't follow recipes much beyond an ingredient list and basic techniques. Experiment people!