Cassoulet

Chef : Byran Webb : Tyddyn Llan (100x125) Rare Recipe from Bryan Webb, Tyddyn Llan

Prior to moving to Wales, Bryan ran Hilaire in London, a restaurant highly acclaimed by the food guides. Bryan has continued to gather awards and accolades at Tyddyn Llan. His cooking is all about subtle flavours and an uncompromising attitude to sourcing the finest, freshest ingredients.

Cassoulet (serves 8)

recipe : Cassoulet : Tyddyn Clan (300x250)

Cassoulet is a wonderful dish for cold winter days.

It is at the top of my list of favourite dishes to eat and cook. More in the style of bistro cooking and great to serve at home as once it's made - which is best done the day before - all you have to do is reheat and serve in the pot and straight to the table. It will take a long time to prepare but it will be well worth it.

Be careful when buying the haricot beans and make sure that they have a long shelf life and are not too old as they will be tough and take forever to cook - you also will need to soak the beans over night before cooking.

When cooking dried vegetables such as beans, chick peas and lentils do not add any salt until they are cooked.

INGREDIENTS

2kg of pork shoulder diced and any bone
A piece of pork rind
4 duck legs which have been made into confit
4 good Toulouse sausages or any good quality garlic flavoured sausage
500g haricot beans soaked over night.
1 jar of passatta
1 bouquet garni
Garlic
1 large onion chopped
2 carrots peeled and chopped
2 sticks of celery
1 bulb of garlic peeled (about 8 cloves)
Sunflower oil
Glass of white wine
30g of home made bread crumbs (optional)

METHOD

In a casserole dish heat some oil and fry the pork in small batches until well coloured, season with salt and pepper. Remove to a tray.
Once all the pork has been sealed add the chopped vegetables and cook until they start to colour. Return the meat, add the bone and pork rind and pour over a glass of white wine. Add the passatta and bouquet garni and cover with water and bring to the boil, skim off any scum and simmer until cooked about one hour.
Drain the juice into a clean saucepan, put the beans into the juice with the pork rind, cover with a lid and cook in a oven at 170°C for about 4 hours but check regularly in case the juice boils dry. Cover the meat with cling film.
Once the beans are cooked add the pork to the beans, discard the rind and leave to cool.
To assemble, cook the sausages gently and cut into chunky pieces, take the meat off the duck legs then using a large casserole dish, put in the pork, beans and sauce, together with the sausage and duck mix well.
Pre-heat the oven to 170°C, place the Cassoulet in the oven with a lid on for 30 minutes. Then remove the lid and sprinkle over some breadcrumbs and bake until golden brown. Serve in the pot with a green salad and let the guests help themselves.

16 January 2012

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