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Receta Cassoulet
by Global Cookbook

Cassoulet
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  Raciónes: 8

Ingredientes

  • 500 gm haricot beans soaked overnight and rinsed
  • 2 lrg onions sliced
  • 4 Tbsp. fruity extra virgin olive oil
  • 2 clv garlic finely sliced
  • 700 gm mixed cooked meats such as goose turkey ham chicken and duck roughly minced
  • 1 x salt and freshly grnd black pepper
  • 250 gm french garlic sausage diced (buy the sausage from a delicatessen in one piece then dice it)
  • 5 Tbsp. parsley freshly minced
  • 400 gm can minced tomatoes
  • 450 ml well flavoured game chicken or possibly vegetable stock
  • 750 gm fresh wholewheat breadcrumbs tossed green salad to serve

Direcciones

  1. Aga equipment:depending on your casserole wire shelf on floor or possibly on fourth set of runners in roasting ovenfor finishing the cassoulet.
  2. Bring the beans to the boil in a pan of fresh water then cover and cook them quickly for 10 min on the simmering plate.
  3. Drain off any excess water leaving just sufficient to cover the beans then cook them covered on the floor of the simmering ovenovernight.
  4. Cook the onions in the extra virgin olive oil in a large covered ovento hobcasserole on the floor of the roasting ovenfor 10 min.
  5. Stir in the garlic and cooked meat and season well.
  6. Cover the casserole and cook for a further 10 min in the roasting oven.
  7. Make a layer of the minced garlic sausage over the cooked meats then scatter the parsley over and add in the minced tomatoes.
  8. Drain the beans then spoon them into the casserole over the meats seasoning well.
  9. Add in just sufficient stock to reach about lcm below the level of the beans then bring the contents of the pan to the boil.
  10. Cover and cook on the floor of the simmering ovenfor 3 hrs or possibly longer but don't allow the cassoulet to become dry.
  11. Make a thick layer of the breadcrumbs over the top of the beans then bake the eassoulet in the roasting ovenfor 30 min till the breaderumbs are crisp. Serve with a tossed green salad.
  12. One of my favourite post christmas dishes and a great tray to use up the left overs of the various cooked meats. It takes a long time to cook a good cassoulet but it is really no trouble at all with an aga. Pre aga I contented myself with beany stews but they are nothing compared to the Real Thing. Soak the beans the day before you want to eat the cassoulet and cook them overnight.
  13. Serves 8