Recipe of the Week

January 24, 2023

A traditional French Cassoulet is a rich, warm dish from the southwest region. It contains sausage, pork, and white beans and is an especially delicious way to bring French cooking home.

Ingredient

1 cup (215g) dried cannelini beans

2 teaspoons olive oil

500g pork belly, cut into 2cm pieces

200g speck, cut into batons

500g French-style fresh pork sausages, such as saucisses de Toulouse

2 duck marylands or breast fillets

2 brown onions, coarsely chopped

2 garlic cloves, crushed

1 sprig thyme

1 sprig rosemary

400g can chopped tomatoes

4 cups (1L) Stock Chicken

1 1/2 cups (105g) fresh breadcrumbs (made from day-old bread)

30g butter, melted

Directions

Place beans in a medium bowl and cover with plenty of cold water. Set aside overnight to soak.
Step 2
Preheat oven to 140°C. Heat oil in a large casserole pan over high heat. Add one-third of the pork and cook, stirring, for 5 minutes or until browned. Transfer to a bowl. Repeat in 2 more batches.
Step 3
Add speck to the pan and cook, stirring, for 2 minutes or until brown. Transfer to bowl. Add Chorizo and cook, turning occasionally, for 5 minutes or until brown all over. Slice thickly diagonally.
Step 4
Add duck and cook for 4-5 minutes each side or until browned. Transfer to the bowl. Add onion and garlic and cook, stirring, for 5 minutes or until soft. Add pork, speck, sausage and duck, thyme and rosemary. Drain beans. Add beans, tomato and stock. Remove from heat.
Step 5
Bake in preheated oven, covered, for 1 1/2 hours or until tender. Remove the duck marylands. Use forks to coarsely flake and return to the cassoulet. Combine breadcrumbs and butter in a bowl. Sprinkle breadcrumb mixture over cassoulet. Bake, uncovered, for 30-40 minutes or until top is crisp and golden. Remove from oven and serve.