There are no shortage of good cassoulet recipes on the interwebs, some from actual French people:
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
- 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......
- Fry the chicken legs hard, skin side down. Remove.
- Fry the sausage and bacon. Remove.
- Reduce heat and sweat up the shallots and garlic
- 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.....
- Add the chicken stock, which is frozen but rapidly thaws
- Add herbs
- Add the beans
- Finely dice the pepper and add
- 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!