Easy peasy cassoulet
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Serves : 4 › Preparation: 20 mins › Cook: 40 mins
INGREDIENTS 250gms pork neck or any cheap cut of pork 500gms sausages 3 rashers bacon chopped 2 cups chicken stock 1 can white beans drained 1 carrot diced 1 stick celery diced 1 cup frozen peas 1 brown onions chopped 2 cloves garlic chopped 1 tsp mixed herbs 2 tbsps plain flour |
DIRECTIONS
Pre-heat oven to 160°C fan forced, 180° normal.
Cut the pork into 2 cm cubes and dust with flour. The easiest way is to put the plain flour in a plastic bag, add the pork cubes and shake until each piece is coated.
Cook the sausages in batches until firm. Remove and slice into 3cm pieces
In the same pan, cook the bacon for 3 or 4 minutes until browned.
Remove the bacon and, in the same pan, brown the floured pork pieces in the pan juices. If there is not enough fat in the pan add a little olive oil. Make sure you tip any leftover flour in the bag into the pan also.
Remove the browned pork pieces and set aside. Add the onion, garlic, celery, carrot and mixed herbs to the pan and saute until onion is transparent. Add the chicken stock and bring to the boil, scrapping the base of the pan to incorporate all the lovely caramelised juices.
Place the vegetable mix, bacon, the pork and the sausage pieces in a large casserole. Add the drained white beans and mix to combine.
Cook in the pre-heated oven for 30 mins. Remove and add the peas and cook for another 10 minutes.
Serve with mashed potato or noodles.
Pre-heat oven to 160°C fan forced, 180° normal.
Cut the pork into 2 cm cubes and dust with flour. The easiest way is to put the plain flour in a plastic bag, add the pork cubes and shake until each piece is coated.
Cook the sausages in batches until firm. Remove and slice into 3cm pieces
In the same pan, cook the bacon for 3 or 4 minutes until browned.
Remove the bacon and, in the same pan, brown the floured pork pieces in the pan juices. If there is not enough fat in the pan add a little olive oil. Make sure you tip any leftover flour in the bag into the pan also.
Remove the browned pork pieces and set aside. Add the onion, garlic, celery, carrot and mixed herbs to the pan and saute until onion is transparent. Add the chicken stock and bring to the boil, scrapping the base of the pan to incorporate all the lovely caramelised juices.
Place the vegetable mix, bacon, the pork and the sausage pieces in a large casserole. Add the drained white beans and mix to combine.
Cook in the pre-heated oven for 30 mins. Remove and add the peas and cook for another 10 minutes.
Serve with mashed potato or noodles.
