One good thing about having no internet is that it gives you lots of time to do other things, especially cooking.
There is nothing nicer that a tasty cassoulet on a cold January evening.
A tradtional dish from Castelnaudary in the South of France, it works well made with the locally produced pork and sausage that the Auvergne is rightly renowned for.
White haricot beans are simmered in a delicious garlicky sauce that takes on rich complex flavours from the meats including smoked sausage and in this instance, confit of goose.
It takes several hours to prepare so it makes sense to cook a large amount. I make it in an enormous professional catering casserole pot.
I like to prepare the meats in different ways and let some of them crisp on the surface as it bubbles away. This big casserole would easily serve 8 or 10 people.
Served with a crisp green salad and some crusty bread it is the perfect food to share with friends.
Bon appetit!
There is nothing nicer that a tasty cassoulet on a cold January evening.
White haricot beans are simmered in a delicious garlicky sauce that takes on rich complex flavours from the meats including smoked sausage and in this instance, confit of goose.
It takes several hours to prepare so it makes sense to cook a large amount. I make it in an enormous professional catering casserole pot.
Served with a crisp green salad and some crusty bread it is the perfect food to share with friends.
Bon appetit!
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