Recipe Cassoulet de Toulouse : Practical and Delicious

Recipe Cassoulet de Toulouse : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Cassoulet de Toulouse. You are currently reading Recipe Cassoulet de Toulouse : Practical and Delicious. This recipe is the creation of the chef Sophia Young. Recipe Cassoulet de Toulouse requires 1h 40m, cook 3h 20m and serve 6. Caution: allergy Contains gluten, peanuts, tree nuts, milk and fish.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

This is one of the great classics of French cooking, of which there are three regional variations. Over time, the differences between them have become blurred and their ingredients debated. Lamb or mutton, for instance, is often added to this version. The crust is also contentious, with traditionalists insisting that it should be broken into the stew seven times during cooking.

Ingredients:

18 Ingredients

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  2 tbsp duck fat (see note)
  
  
  


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  1.6kg piece boneless pork shoulder, cut into 12 pieces
  
  
  


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  5 carrots, 4 halved lengthwise and thinly sliced
  
  
  


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  5 onions, 4 chopped
  
  
  


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  2 stalks celery, thinly sliced
  
  
  


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  200g piece pancetta, skin removed
  
  
  


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  2 tbsp tomato paste
  
  
  


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  1 bulb garlic, plus 3 extra cloves, finely chopped
  
  
  


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  6 sprigs thyme
  
  
  


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  2 bay leaves
  
  
  


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  1 ham hock
  
  
  


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  400g can Italian chopped tomatoes
  
  
  


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  1 litre Massel chicken style liquid stock
  
  
  


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  600g (3 cups) haricot beans or great northern beans (see note), soaked overnight
  
  
  


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  4 Toulouse-style pork and garlic sausages (see note - or other pork sausages)
  
  
  


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  6 pieces duck confit (see note)
  
  
  


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  105g (1/2 cup) fresh breadcrumbs
  
  
  


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  2 tbsp roughly chopped flat-leaf parsley
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

6 Method Steps

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  Step 1
  
  
  
  
  Melt duck fat in a large, heavy-based casserole over medium heat. Brown pork, in 2 batches, turning, for 5 minutes, then remove from pan. Add chopped carrots and onions, and celery. Cook, stirring occasionally, for 8 minutes or until softened. Add pancetta and stir to coat with vegetables, then add tomato paste and stir for 1 minute. Return pork to the pan with garlic bulb, herbs, ham hock, tomatoes and stock. Bring to the boil, then reduce heat to a gentle simmer and cook, covered, for 1 hour.
  
  
  


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  Step 2
  
  
  
  
  Meanwhile, drain beans and place with whole carrot and onion in a large saucepan. Add enough water to cover by 5cm, then bring to the boil over medium heat and simmer for 45 minutes or until beans are almost tender but still a little firm. Drain, discard carrot and onion, then add beans to casserole. Cover and continue cooking for a further hour.
  
  
  


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  Step 3
  
  
  
  
  Remove ham hock, pancetta and garlic bulb from pan and cool slightly. Shred meat from ham hock and slice pancetta, then return both to pan. Squeeze garlic from bulb and stir into pan with extra chopped garlic. Season with sea salt and keep at a gentle simmer.
  
  
  


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  Step 4
  
  
  
  
  Place sausages in a frying pan and cook over medium heat, turning, for 15 minutes or until browned. Cool slightly, then cut into 1.5cm pieces.
  
  
  


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  Step 5
  
  
  
  
  In the same pan, warm the duck confit over medium heat, turning, for 2-3 minutes or just long enough to soften the meat. Remove duck meat in large chunks, discarding the skin and bones. Set duck meat aside.
  
  
  


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  Step 6
  
  
  
  
  Preheat oven to 190°C. Place half the bean mixture in a 6.8-litre casserole, top with duck meat, followed by the remaining bean mixture and then the sausages. Combine breadcrumbs with parsley and scatter over. Place on the lowest rack of the oven and cook for 1 hour or until breadcrumbs are dark golden.
  
  
  

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