Lucy’s Cassoulet

Ingredients:

Toulouse Sausages
Belly of Pork
Diced Onion
Diced Carrot
Diced Celery
Diced Garlic
Parsley
Mixed dried herbs
Butter Beans / Cannellini Beans
Chicken Stock
2 Large Glass of White Wine
Salt & Pepper
Olive Oil

Method:

  1. Butter
  2. Marinade the pork with 1 glass of white wine and mixed dried herbs for about 30 mins to 1 hour
  3. Pan fry the Toulouse Sausages until golden and transfer to casserole dish
  4. Pan fry the pork until golden and transfer to casserole dish
  5. Pan fry the diced veg until soft with oil and butter and transfer to casserole dish
  6. De-glaze the pan with the 2nd glass of white wine and pour in to casserole dish
  7. Into the casserole dish, add the chicken stock so it covers all the ingredients
  8. Simmer for 1 hour on a low heat
  9. Add Butter Beans / Cannellini Beans and simmer for another 10-15 mins
  10. Finally add parsley and serve with a crusty loaf
  11. Add salt and pepper to taste.

You can also add Chicken thighs or Duck confit to make it more traditional after pan frying them along with the Belly Pork and Sausages.

Lucy’s Chilli

Ingredients:
Feather Steaks
Smoked Bacon
Beef Marrowbone
Diced Onions
Diced Celery
Garlic
Green Pepper
Red Chilli – add more if you feel brave
Parsley
Coriander
Chopped Tinned Tomatoes
Tinned Red Kidney Beans
Beef Stock Cube
Reuben’s Winter Rub
Tomato Puree
Chocolate – 90% cocoa
Squeeze of Lemon

Method:

  1. Pan fry diced onions, diced celery and peppers with as much chilli as you would like to add. Add to casserole dish with tomato’s and tomato puree. Slowly simmer
  2. Pan fry bacon and add to casserole dish with chopped garlic and beef stock cube and beef marrowbone
  3. Add Reuben’s Winter Rub and chocolate to casserole, simmer on a low heat
  4. Add steaks and slow cook for 2 hours until the beef is fulling apart
  5. 20 mins before the cooking time is finished add, a squeeze of lemon, fresh cut herbs and the kidney beans
  6. Serve with rice and sour cream… enjoy
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