Recipe of the Week

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.
        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


  1. Place beans in a medium bowl and cover with plenty of cold water. Set aside overnight to soak.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

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