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:
- Butter
- Marinade the pork with 1 glass of white wine and mixed dried herbs for about 30 mins to 1 hour
- Pan fry the Toulouse Sausages until golden and transfer to casserole dish
- Pan fry the pork until golden and transfer to casserole dish
- Pan fry the diced veg until soft with oil and butter and transfer to casserole dish
- De-glaze the pan with the 2nd glass of white wine and pour in to casserole dish
- Into the casserole dish, add the chicken stock so it covers all the ingredients
- Simmer for 1 hour on a low heat
- Add Butter Beans / Cannellini Beans and simmer for another 10-15 mins
- Finally add parsley and serve with a crusty loaf
- 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:
- 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
- Pan fry bacon and add to casserole dish with chopped garlic and beef stock cube and beef marrowbone
- Add Reuben’s Winter Rub and chocolate to casserole, simmer on a low heat
- Add steaks and slow cook for 2 hours until the beef is fulling apart
- 20 mins before the cooking time is finished add, a squeeze of lemon, fresh cut herbs and the kidney beans
- Serve with rice and sour cream… enjoy