Cassoulet with a Holly Bacon Shank

Written by : Posted on April 23, 2014 : No Comments

 

Cassoulet is a warming winter dish with it’s origins in Toulouse, but is enjoyed the world over for its rich satisfying ‘comfort food’ effect. This recipe has been adapted to suit our available produce, and to celebrate Holly products.

‘The cassoulet should just murmur, not simmer or boil, so that the beans will absorb the flavours more fully and the meat dries less. Pureeing some of the beans and adding them back makes for a wonderfully creamy result which contrasts perfectly with the crisp topping’.

I find these dishes improve the longer they take to cook, and the longer they are left before eating.

For 6

1 large Holly bacon shank
400g dried white haricot beans, soaked
1 large onion peeled and diced
4 garlic cloves, peeled and diced
1 tin Italian tomatoes in juice
2tbsp tomato concentrate
100g spicy Italian salami or sausage
200g piece Holly bacon in a piece (optional)
2-3 sprigs fresh thyme
1 bay leaf
1 cup red wine (optional, but nice)
Salt and freshly ground pepper
100g coarse breadcrumbs

Preheat the oven to 140 degrees celcius.

Heat a little olive oil in a heavy frypan. Add the drained beans, diced onion and garlic and sweat these for about five minutes until soft but not browned. Add the tomatoes and tomato concentrate and boil furiously, stirring well until the tomato just begins to caramelise. Add the bacon shank, salami or sausage, and bacon. And wine. Cover with water and add herbs. Bring to the boil, cover and cook in the preheated oven for about 3 hours, making sure the liquid does not boil, until the beans are soft but not breaking up, and the meat is falling from the bone. Take the shank from the dish, remove the meat from the skin and bone, (you can add the skin back if you wish) and add this back to the beans prix du viagra ou autre. Take out around a quarter of the beans and blend them with some of the liquid. Add this back to the rest and stir in gently but well along with some seasoning. Sprinkle the top with breadcrumbs and chopped parsley, and crisp the topping before serving straight from the dish.

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