Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, cassoulet, for 2. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Cassoulet, for 2 is one of the most popular of current trending meals on earth. It is simple, it is fast, it tastes delicious. It’s appreciated by millions daily. Cassoulet, for 2 is something which I’ve loved my whole life. They’re fine and they look fantastic.
Our classic cassoulet recipe takes no shortcuts and requires a little planning, but every step is totally doable, even if you're not a pro. It requires a few ingredients you won't find in the typical supermarket. Cassoulet, a hearty slow-simmered stew of sausage, confit (typically duck), pork, and white beans, is one of the great hallmarks of French country cuisine.
To begin with this recipe, we must prepare a few ingredients. You can have cassoulet, for 2 using 13 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Cassoulet, for 2:
- Make ready 1 carrot, cut into small cubes
- Take 1 red onion, peeled and chopped
- Take 1 celery stalk, finely sliced
- Make ready 1 clove garlic, finely chopped
- Make ready 1/2 tsp dried thyme, sage and rosemary
- Prepare 2 duck legs, or leftover duck or goose chunks
- Get 2 large sausages, or equivalent amount of chipolatas, left whole
- Make ready 1 can beans, any type, in water. cannellini beans work well.
- Get 1 can chopped tomatoes
- Take 1 small 190 ml bottle of red wine or 1 glass of red wine
- Take 1-2 slices bread - fresh, stale or toasted, it doesn't matter!
- Take 1 tbsp olive oil
- Prepare 1/2 head cabbage, your choice, shredded, or some green beans
The sumptuous meat and bean casserole is not as refined as some of the fussier dishes of haute cuisine. This Classic French Cassoulet is a classic and simple yet delicious casserole with beans, pork sausage and chicken breast. Served with a french baguette and salad? Make-Ahead: Cassoulet is best when prepared and fully-cooked a day in advance, then reheated.
Instructions to make Cassoulet, for 2:
- If using fresh duck or goose, put in the oven now at 180 C, and follow the rest of the steps up to step 7 while it's cooking.
- Gently fry the diced carrot, red onion, celery and garlic in a little oil until softened and just starting to brown.
- Add the dried herbs to the fried veg
- Add the wine and simmer until reduced by half.
- Add the beans and tomatoes with their juice. Simmer until reduced by half.
- While the mixture simmers, whiz the bread with some olive oil and a sprinkling of dried thyme in a food processor to make bread crumbs. If you haven't got a food processor then just finely chop or pick into little croutons and mix with the olive oil and thyme by hand. Or, if you have a pack of breadcrumbs, use those.
- Lay the sausages and duck or goose on top of the veg and bean mixture, and place the oily breadcrumbs in the gaps between the meat, and cook in the oven until the meat is browned and there is only a small amount of liquid left, around 40 mins.
- To include some greens, serve with some steamed and seasoned cabbage or green beans, and a glass of red.
To make ahead, bake the cassoulet as directed above. Make the cassoulet: Heat the duck fat in a large Dutch oven over medium-high. Cassoulet is probably the most famous dish made in South West France. It dates back hundreds of years. In fact you can get a good.
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