Monday, 26 January 2009

Over Night Sensation


A while back I spent a month in the Languedoc region of southern France, and did we do some great eating. Here's the local specialty.

Cassoulet was originally cooked in the ovens of the village bakery with every family having an earthenware dish with their own symbol or crest on it, the first part was done at home and the dish dropped off at the bakery to be picked up on the way home from the fields the next day.

This should be enough for six of you
600g of dried Haricot beans
600g of pork shoulder diced (how a frenchman hunts a pig)
400g of Toulouse sausage
50g of pork rind 
1 large onion chopped as fine as you have the patience for
1 large onion studded with cloves
1 head of garlic chopped even finer than the onion
1 generous bundle of herbs (AKA bouquet garni -The green part of a leek, some thyme, a couple of bay leaves and some celery tops - tied up with a piece of string)
2 hearty pinches of rock salt
1 spoon of crushed peppercorns (green if you've got them - black at a pinch)
A glass of wine
And as much duck fat as your conscience will allow.

Lets get into it:
Blanch the beans in boiling water, skimming of any foam, 20 minutes should do it.
Change the water, add the studded onion, and bouquet garni, bring it all to the boil and turn it right down to the lowest simmer you can set you hob to. You'll need to cook this part for about 1.5 hours.

Brown the pork in some duck fat, a few pieces at a time and set aside.
Brown the sausages and set them aside.
Brown the duck legs and set them aside too.
Brown the pork rind in some more duck fat, then add and sweat the chopped onion down to mush, adding the garlic when the onion is well under way so as not to burn it.

Put all the browned parts in an oven proof dish, cover with water and simmer until everything is cooked.

Assemble the whole lot in an oven proof dish, making sure there are a good layer of beans on the bottom to avoid sticking. Add the wine and top up with water. 

leave the whole lot to stand, traditionally over night, but I usually just wait until the oven is up to 180c. Cook for about 1.5-2 hours adding more water if you need to.

Serve with proper bread, a big red, and finish with a fat cigar.

bon appetite 
SBW



4 comments:

Albert A Rasch said...

SBW,

What, are you gourmand now too?

I'm actually going to make them biscuits tonight. I'm gonna do it 'cause I can. Kinda rebelling against the Mrs tonight. Gonna stay up late, write on my blog, drink wine, cook greasy biscuits while listening to the Talking Heads and Warren Zevon.

Regards,
Albert A Rasch
The Rasch Outdoor Chronicles
Proud Member of Outdoor Bloggers Summit
Southeast Regional OBS Coordinator

The Suburban Bushwacker said...

Well I don't know about gourmand, I like to say bon bon viveur, others prefer fat bastard.
SBW

Kristine said...

That sounds fantastic. I could wrap myself around some of that right now. It is terribly cold here and that sounds quite warming.

mdmnm said...

Cassoulet is on of my favorite dishes and one of the hardest to find done well. Hence your wisdom in doing it yourself. Coincidentally, I just tried HunterAnglerGardenerCook's method for confit of goose, using goose legs, duck legs, and one random quail that got unlucky. I'm really looking forward to trying them after they've seasoned for a day or two.

Thanks for the recipe!