Just back from France, I tried a new recipe for cassoulet today, the de luxe version with lamb, bacon, duck and garlic sausage. WOW. I had some cassoulet in a restaurant deal, three courses for 12 Euros, fixed menu, but it was basically sausage and beans. This de luxe one takes the taste to another delicious level. I am filing this in the VT hotel file and also typing it out so that people can take a copy home with them (or I will prolly email as it is cheaper on printer and paper for me) and they can reproduce it at home.
Do you have any recipes which are simple, cheap and yet taste stunning?
Yep. Doing one today. Pea and ham soup. I use yellow split peas - soaking right now - along with bacon bones and simmer for 8hrs.
Another one - Beer bread. 3 cups of SR flour, 1 stubbie (or can) of beer, 1tbsp of raw sugar, 1teasp of salt. Mix together to form a nice dough using a more SR flour if needed, (don't kneed too much) make into a round loaf, drizzle melted butter on the top and bake for about 50-60 mins.
Love the hit in the mouth provided by roasted stuffed capsicum....bon appetit:
"Rattling pots & pans" - Personal Page by pedroswift
I LOVE cassoulet.
Well, after a year in Toulouse, you have to. But it's winter food. And (ahem) it can cause difficulties for the digestion. Unless the restaurant is known for it, you can end up with a feeble imitation of the real thing.
I had Nürnberger Rostbratwurst & homemade Sauerkraut on a poppyseed roll for dinner last week. The sausages were from Aldi. The roll from Sainsburys. The Sauerkraut from a friend.
Suet, your cassoulet sounds decilious. Much much better than the one you get in French restaurants indeed.
Never heard of beer bread. Interesting. It also looks simple enough to try it out. Thanks Aussierose.
Here is a another simple one for mussels velouté:
- "Over"tender one cauliflower in a bit of boiling water, salted with chicken stock. Then mix the luiquid with the cauliflower.
- Cook 1 kg of mussels with the usual vegetables (no lemon, no or very little water).
- Add the strained mussel juice to the mixed cauliflower velouté and mix again until smooth. Add cream and pepper.
- Undo the mussels from their shell.
- Put a few mussels in a soup bowl and pour the velouté over it. You’ll like it.
I'm going to try the mussels and beer bread. Mind yo, hubby will killme if I use one of his Chimay Bleus.
Iain, I have used the recipe for cassoulet that doesn't cause the digestive problems. It's all to do with the way the beans are cooked. Beans can be a bit tricky.
glad you enjoy Cassoulet, its from my wife's fathers region, so we do it often at home. Great dish
by the way there are several varieties depending on the zone.
Thanks for the beans tip James, I'll look them up in a wholefood store. I just had a plate of cassoulet for brunch. Very tasty and now I don't need to eat anything until dinner tonight at 7.30pm. Talk about filling!