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Posts Tagged ‘Cassoulet’

This is a much simplified version of the French classic but very tasty and popular with kids.

Wine Suggestion: something red, juicy and honest, like a good southern French GSM blend, like Roc des Anges Effet Papillon rouge.

Sausage Cassoulet – serves 6

  • 3 tbsp olive oil
  • 12 sausages
  • 4 large onions, sliced
  • 50g chorizo, very finely chopped
  • 2 x 400g tins chopped tomatoes
  • 2 tbsp tomato purée
  • 2 tbsp Worcestershire sauce
  • 2 tsp balsamic vinegar
  • 1 x 400g tin butter beans, drained and rinsed
  • a small handful of flatleaf parsley, chopped, to garnish (optional)

Heat 1 tbsp of the oil in a large frying pan or casserole dish over a high heat, then brown the sausages on all sides, then remove and set aside. You will probably need to do this in a couple of batches.

Add the rest of the oil and fry the onions for a few minutes until turning golden. Stir in the chorizo, tomatoes, tomato purée, Worcestershire sauce and balsamic vinegar. Season with salt and black pepper, then simmer over a gentle heat for 20-25 minutes or until the onions are softened.

Stir in the butter beans, then lay the sausages on top and cover with a lid. Cook for 20 minutes or unitl the sausages are cooked through.

Sprinkle with the parsley and serve with some greens on the side.

(Original recipe from Mary Berry Cooks up a Feast with Lucy Young, DK: Penguin Random House, 2019.)

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Venison & Chorizo Cassoulet

Cassoulets are rich gamey stews with white beans and baked in the oven; they are perfect for cold winter days. We used a very lean cut of venison and were concerned about the long cooking time, but as the temperature is so low, the meat becomes meltingly tender. This couldn’t be easier to assemble and gives you plenty of time to relax and read a book by the fire.

Wine Suggestion: Ideally you would pair this with an equally rich & gamey wine – perhaps an old Northern Rhône Syrah, a red Burgundy or a good Oregon Pinot Noir.

Venison & Chorizo Cassoulet – serves 4

  • 600g venison, diced
  • 100g cooking chorizo, diced
  • 20g butter
  • 50g mushrooms, sliced
  • 1 red pepper, diced
  • 1 red onion, diced
  • 1 clove of garlic, peeled & chopped
  • 150ml red wine
  • 2 tbsp plain flour
  • 200g tinned haricot beans, rinsed and drained
  • a pinch of dried tarragon
  • 2 tsp redcurrant jelly
  • 300ml chicken stock

Heat the oven to 150C/Fan 130C/gas 2.

Put all of the ingredients into a casserole with a lid. Stir, season well and cover with the lid.

Cook in the oven for 2½ – 3 hours, or until the meat is very tender.

If the sauce is a bit thin, transfer the dish to the hob and simmer gently with the lid off until you get a nice consistency.

That’s it!

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