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- Cuisine: Modern Australian
- Serves 10
Cassoulet is a bean dish that is heady with meats cooked or cured in different ways. On the show we used a home-kill lamb and goose, but you can adapt using your own meats. It’s a fantastic, must-share recipe that makes a lot, so use an enormous pot, or divide into two and keep one for another day.
Ingredients
The beans:1 kg dried white (cannellini) beans, soaked overnight in cold water, drained and rinsed
400 g belly pork
1 medium onion, peeled and stuck with 2 cloves
2 cloves garlic, peeled only
2 tsp salt
The meats:
500 g lean shoulder lamb, diced
1 kg coarse ground pure pork sausage, available from good butchers
2 medium onions, diced
1 medium carrot, peeled and diced
250 g ripe or tinned tomatoes, crushed
1 1/2 litres water
3 cloves garlic, crushed
The rest:
4 thighs goose or duck confit, skin discarded, flesh only broken into pieces
150 g fresh white breadcrumbs
pork fat
Preparation
The beans:Place all the ingredients in a deep saucepan, cover well with cold water and simmer very gently for 45 minutes or until beans are nearly (but not completely) cooked. Drain, reserving the cooking water, pork and beans, and discarding the onion and garlic.
The meats:
Brown the lamb and the outside of the sausages in a little oil (or, even better, duck or goose fat). Drain well and cut the sausages into bite-sized pieces. Place all the ingredients in a large saucepan, season with salt and pepper and simmer very gently for 1 hour.
The rest:
Remove skin from the reserved belly pork and dice the meat. Place skin, fat side down, in a very large (preferably earthenware) casserole dish, top with the beans, all the meats (including the meat cooking liquid) and stir to combine. Add enough of the bean cooking liquid to just cover the other ingredients. Sprinkle a good layer of fresh breadcrumbs over the top and dot with a few pieces of fat (or splash on if liquid).
Cook 1 hour in a slow oven (150ºC). Top up with liquid from the beans if necessary and stir. (You can store the cassoulet in the fridge for a few days at this stage.)
Top with some more breadcrumbs and fat. Cook in the oven for another 2 hours, checking that the liquid doesn't fall below the top of the beans and meat. It should have a golden crust on top. Allow to stand for 30 minutes before serving with really good white bread and a voluptuous pinot.
If you enjoyed this Cassoulet with lamb, pork and goose recipe then browse more Modern Australian recipes, meat recipes, entertaining recipes and our most popular hainanese chicken rice recipe.
Modern Australian Restaurants
Displaying 10 of 594 Modern Australian Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | Valentino's | Northbridge | |
| 2. | Smithfield Tavern | Smithfield | |
| 3. | Benny's Bar & Cafe | Fremantle | |
| 4. | Arch Rival | Palmerston | |
| 5. | Stirling Hotel | Stirling | |
| 6. | Mahogany Inn | Mahogany Creek | |
| 7. | Morning Star Estate | Mt Eliza | |
| 8. | Anise | City | |
| 9. | Artespresso | Kingston | |
| 10. | The Boat House by the Lake | Barton |
Comments (3)
21 Jan 2011 09:00 AEST
Judith O'Sullivan
Thanks for the easily accessible cassoulet recipe. Years ago in, I think you offered a short version (much like this) and a much more detailed, long recipe for cassoulet (if you had a lazy 3 days or so to spare). I did get it from you at the time, but have lost it. Would you mind republishing the long version? Ta muchly!
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28 Feb 2010 05:13 AEST
amy willdern
25 Feb 2010 08:01 AEST
JT
It is great to see a series such as this. Matthew shows those of us not fortunate enough to have the rural and farm experience what the realities are. I am impressed by his sensitivity to the slaughter of his animals for the table. If only we all had the same genuine appreciation and respect for our food! Well done SBS.
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