- 2kg CARROTS - PEELED, TRIMMED, CUT INTO 1CM DICE
- 2kg ONIONS - CORE REMOVED, CUT INTO 1CM DICE
- 1.2kg CELERY - CUT INTO 1CM DICE
- 1 cup DUCK FAT
- 2 bunches FRESH THYME
- 8 BAY LEAVES
- 20 SMALL GARLIC CLOVES - PEELED & LEFT WHOLE
- 1.5 Litre WHITE WINE ( 2 BOTTLES )
- 4 cups TOMATO PASSATA
- 3.2kg WHITE HARICOT BEANS - SOAKED OVERNIGHT IN PLENTY OF COLD WATER
- 10 SALTED PORK KNUCKLES - HAM HOCKS
- 40(60g) TOULOUSE SAUSAGES ( 2.4kg IN TOTAL)
- FRESH THYME AND PARSLEY TO FINISH
Cassoulet
Alexander Wood
27th November 2010
Cassoulet
MAKES 36 PORTIONS
TAKES 3 HOURS TO COOK
CASSOULET IS BEST MADE IN LARGE BATCHES FOR THE FLAVOURS TO WELL MIX.
Ingredients
Method
METHOD
MELT DUCK FAT IN A LARGE SAUCEPAN, ADD VEGETABLES AND COOK WITHOUT COLOUR FOR 5 MINUTES.
ADD HERBS, GARLIC, WINE, TOMATO PASSATA AND THE SOAKED BEANS
MINUS THEIR SOAKING WATER.
BRING TO A BOIL AND SIMMER FOR 5 MINUTES.
NOW ADD THE SALTED PORK KNICKLES AND COVER WITH WHITE CHICKEN STOCK OR COLD WATER - SUFFICIENT TO JUST COVER THE KNUCKLES. COVER WITH A LID AND BRING TO A SIMMER BEFORE PUTTING INTO A LOW OVEN AT 125C/260F FOR AROUND 2 1/2 HOURS.
CHECK BEANS ARE COOKED BEFORE REMOVING AND A LITTLE MORE HOT STOCK/WATER IF NECESSARY.
REMOVE PAN AND PUSH THE TOULOUSE SAUSAGES DOWN INTO THE MIX, COVER WITH A LID AND RETURN TO THE OVEN A FURTHER 20 MINUTES. WHEN SAUSAGES ARE COOKED POUR MIX INTO A TRAY, COOL FOR 10 MINUTES BEFORE BLAST CHILLING UNTIL COLD.
REMOVE SAUSAGES AND CUT INTO 1CM THICK SLICES - RESERVE FOR GARNISH.
REMOVE HAM HOCKS AMD PULL AWAY THE TENDER MEAT, DISCARD THE BONES, FAT & SKIN.
SHRED MEAT AND RESERVE FOR GARNISH.
PLACE CASSOULET INTO CLEAN CONTAINER. COVER, DATE/LABEL AND REFRIGERATE FOR UP TO 1 WEEK.
TO SERVE
REHEAT PLACE A SMALL LADEL OF RED WINE JUSINTO A SAUCEPAN ALONG WITH 1 CUP OF CASSOULET MIX, ADD 1 SAUSAGE ( SLICED) AND 2 TABLESPOONS OF HAM HOCK.
WHEN HOT RE-SEASON AND ADD A LITTLE FRESH THYME LEAVES AND CHOPPED PARSLEY.
CHECK SEASONING BEFORE SERVING!
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