Aimlessly wandering around the garden yesterday morning in my PJs watching the sunrise - gorgeous by the way - having said my ‘good mornings’ to the ladies (chicks), I came to the conclusion that winter was definitely on its way. There was frost on the ground, an ice cold chill in the air and I finally understood why my sisters were excitedly counting down the days to Christmas already (although it is still a little early for me to be thinking like that).
So with that in mind, my stomach tells my brain (you would think it’s the other way around wouldn’t you?) to salivate for winter stews, roast dinners, honey parsnips and, yesterday morning, for rustic slow cooked Cassoulet. Now it may not look the most tempting dish in the world (its difficult to pretty up beans and meat in a dish) but sometimes you have to think flavour first.
Start this the night before, put in a low oven or slow cooker before you trot off to work and when you return indulge in the most deliciously wonderful flavours this dish offers. Depending on where in France you go, sometimes they add all different cuts of meats and sometimes skin, for me this is perfect just with slow cooked tender meat without the wibbley bits!
A word of warning... If you are planning on kissing someone new you may want to lay off a bit on the garlic, either that or I suggest you invite them for dinner as a precursor.
1 Shoulder of Lamb (get the butcher to bone it for you but keep the bones for cooking)
2 Duck Legs
8 Chipolata Sausages
1 Stick of Celery
1 Carrot
1 Onion
Small bunch of fresh herbs tied together – Rosemary, Thyme, Bay, Parsley, Bay
1 Bottle of Dry White Wine
1 Pint Water
250g Harricot Beans (dried are great, tins are OK too)
10 cloves of Garlic peeled but not chopped
Drizzle of Olive Oil
Handful of chopped Flat Leaf Parsley and Coriander (to finish)
If you are using dried Harricot Beans then the night before you want to cook the Cassoulet you need to soak the beans in cold water.
The next day start by finely chopping the onion, celery and carrot to a brunoise (this is a cheffy term whereby you slice the vegetables into a fine julienne about 1-2mm thick and then finely dice them all the same size).
In a large frying pan fry the duck legs off skin side down to crisp them up. While this is happening cut the lamb up into large chunks (about 2-3” squared). Add this to the duck along with the sausages. You are not trying to cook them at this time just seal the meat. Place the meats in a large casserole dish with a lid along with the bones.
Sauté off the vegetables, add the garlic and then add to the meat mixture. Drain the beans and add into the meat and vegetables. Pour the bottle of wine into the casserole dish, season and stir to combine. Add in the herb bundle, put on the lid and place in the oven. Cook for 1 hour at 200 degrees then reduce the temperature to a very low setting (about 120 degrees) for between 5-7 hours. Check half way through to make sure there is still liquid. If it is running dry then add the water and return to the oven.
I like to leave my cassoulet until the next day to eat. This is for two reasons, 1) I can remove any fat which has come to the top making it healthier without losing the flavour and 2) the flavours continue to develop and it becomes even more wonderful.
When you are ready to eat heat the cassoulet through in the oven, remove the bones and give these to the dogs, gently stir through the parsley and coriander (you can add a slight squeeze of fresh lemon if you want extra zizz) and then dive straight in.
Now why this originated as peasant food I have no idea. Clearly the peasants had far better taste in food than those financially better off!
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