anyone got a cassoulet recipe?

[Wadeski]

Am working from home today, so a little bit of slow cooked comfort food would be good...i dont have many cookbooks with me and dont trust internet recipes that much!

[Wadeski]

or in fact a nice chicken casserole, as while cassoulet appeals, so do lazier options.

[escargot]

I've tried this one and it isn't too bad mate: http://www.bbcgoodfood.com/recipes/1400/raymond-bl...

[escargot]

Wadeski said:

or in fact a nice chicken casserole, as while cassoulet appeals, so do lazier options.

Coq au vin of interest?

[Wadeski]

I do nigel slaters coq au riesling quite regularly, so hoping for something with a few beans as more for a one-pot.

might have a crack at this:

http://www.deliciousmagazine.co.uk/recipes/stuffed...

except use chicken legs in the stew, rather than the (somewhat daft sounding) supremes.

[jenpot]

Read a few online recipes, then cobble together your own using them as inspiration. You can really out anything you like it, I've used beef olives before in place of sausages since they needed using. And have fun, it's only food.

[grumbledoak]

Not quite authentic as it only uses chicken, but this one is good
http://uktv.co.uk/food/recipe/aid/513568

[Pothole]

my cassoulet recipe goes: Open tin, tip contents into pan, warm slowly, tip into bowl, enjoy!

[Mobile Chicane]

So much easier to buy it in France.

[paulmurr]

Rick Stein's recipe is nice...

Cook some onion in goose fat until it's soft then add some soaked haricot beans, salted belly pork, hot water and a bouquet garni. Put in the oven until a crust forms. Take out of the oven, push the crust down into the stew and add cooked Toulouse sausage and confit duck. Put back into the oven until it crusts over again and serve with lots and lots of red wine.

[Mobile Chicane]

paulmurr said:

Rick Stein's recipe is nice...

Cook some onion in goose fat until it's soft then add some soaked haricot beans, salted belly pork, hot water and a bouquet garni. Put in the oven until a crust forms. Take out of the oven, push the crust down into the stew and add cooked Toulouse sausage and confit duck. Put back into the oven until it crusts over again and serve with lots and lots of red wine.

The full recipe is here

All sounds good and very easy. I'm just not convinced that the beans will soften if cooked together with the salted pork.

Anyone tried it?

[Wadeski]

well i cheated and went the easy route in the end, with a simple casserole.

spring veg rissotto, chicken and white bean casserole, sides of asparagus and kale. Oh and Hendrick's gin martinis

Edited by Wadeski on Tuesday 20th April 11:55