Rustic Toulouse Cassoulet
Ingredients
2 olive oil
4 toulouse sausage
350 grams lamb neck fillet
350 grams pork belly
350 grams pork shoulder
2 olive oil
300 grams onion
100 grams carrot
90 grams celery
4 garlic cloves
2 tomato purée
300 ml white wine
1 bouquet garni
400 grams haricot beans, reserve the liquid
400 grams tinned chopped tomatoes
400 grams water
1 pinch seasoning
4 confit duck legs
Instructions
STEP 1/10
Twist the sausages in the middle and cut to create 8 smaller sausages.
Cut the meat except the duck legs into 2 cm cubes.
Peel and finely slice the onions, carrots and garlic.
Trim and finely slice the celery.
Drain the beans, reserving the juice.
STEP 2/10
Lift the Cooking Chef head and fit heat guard.
Fit the Stir tool and assist clip to the machine.
STEP 3/10
Attach the Mixer bowl to the machine.
Add Ingredients 1 (oil) into the Mixer bowl, fit the splash guard.
Heat at 140ºC on speed 1.
STEP 4/10
Add Ingredients 2 (sausage) to the bowl.
Cook on speed Stir 1 for about 5 minutes or until browned.
Remove the sausages from the Mixer bowl and reserve.
STEP 5/10
Add Ingredients 3 (lamb fillet) to the bowl.
Cook on speed Stir 1 for about 5 minutes or until browned.
Remove the lamb from the Mixer bowl and reserve.
STEP 6/10
Add Ingredients 4 (pork belly) to the bowl.
Cook on speed Stir 1 for about 5 minutes or until browned.
Remove the pork belly from the Mixer bowl and reserve.
STEP 7/10
Add Ingredients 5 (pork shoulder) to the bowl.
Cook on speed Stir 1 for about 5 minutes or until browned.
Remove the pork shoulder from the Mixer bowl and reserve.
STEP 8/10
Add the first item of Ingredients 6 (oil) into the Mixer bowl.
Heat at 140ºC on speed 1.
Add the rest of Ingredients 6 (onion, carrot, celery, garlic, purée) into the bowl.
Cook on speed Stir 2 for 12 about minutes.
STEP 9/10
Add the first item of Ingredients 7 (wine) into the bowl.
Cook on speed Stir 2 for about 3 minutes or until reduce by half.
Add the remaining item of Ingredients 7 (bouquet garni, bean liquid, tomatoes, water, seasoning) into the bowl.
Transfer the reserved meat into the bowl.
Cook on speed Stir 3 for 10 minutes.
Reduce the temperature to 100°C and cook for 1 hour, 30 minutes
STEP 10/10
Remove the Stir tool and the bouquet garni.
Add Ingredients 8 (duck legs) and the reserved haricot beans into the Mixer bowl.
Cook at 140°C on speed 3 for about 10 minutes.
Serve.
Rustic Toulouse Cassoulet
Ingredients
2 olive oil
4 toulouse sausage
350 grams lamb neck fillet
350 grams pork belly
350 grams pork shoulder
2 olive oil
300 grams onion
100 grams carrot
90 grams celery
4 garlic cloves
2 tomato purée
300 ml white wine
1 bouquet garni
400 grams haricot beans, reserve the liquid
400 grams tinned chopped tomatoes
400 grams water
1 pinch seasoning
4 confit duck legs
Instructions
STEP 1/10
Twist the sausages in the middle and cut to create 8 smaller sausages.
Cut the meat except the duck legs into 2 cm cubes.
Peel and finely slice the onions, carrots and garlic.
Trim and finely slice the celery.
Drain the beans, reserving the juice.
STEP 2/10
Lift the Cooking Chef head and fit heat guard.
Fit the Stir tool and assist clip to the machine.
STEP 3/10
Attach the Mixer bowl to the machine.
Add Ingredients 1 (oil) into the Mixer bowl, fit the splash guard.
Heat at 140ºC on speed 1.
STEP 4/10
Add Ingredients 2 (sausage) to the bowl.
Cook on speed Stir 1 for about 5 minutes or until browned.
Remove the sausages from the Mixer bowl and reserve.
STEP 5/10
Add Ingredients 3 (lamb fillet) to the bowl.
Cook on speed Stir 1 for about 5 minutes or until browned.
Remove the lamb from the Mixer bowl and reserve.
STEP 6/10
Add Ingredients 4 (pork belly) to the bowl.
Cook on speed Stir 1 for about 5 minutes or until browned.
Remove the pork belly from the Mixer bowl and reserve.
STEP 7/10
Add Ingredients 5 (pork shoulder) to the bowl.
Cook on speed Stir 1 for about 5 minutes or until browned.
Remove the pork shoulder from the Mixer bowl and reserve.
STEP 8/10
Add the first item of Ingredients 6 (oil) into the Mixer bowl.
Heat at 140ºC on speed 1.
Add the rest of Ingredients 6 (onion, carrot, celery, garlic, purée) into the bowl.
Cook on speed Stir 2 for 12 about minutes.
STEP 9/10
Add the first item of Ingredients 7 (wine) into the bowl.
Cook on speed Stir 2 for about 3 minutes or until reduce by half.
Add the remaining item of Ingredients 7 (bouquet garni, bean liquid, tomatoes, water, seasoning) into the bowl.
Transfer the reserved meat into the bowl.
Cook on speed Stir 3 for 10 minutes.
Reduce the temperature to 100°C and cook for 1 hour, 30 minutes
STEP 10/10
Remove the Stir tool and the bouquet garni.
Add Ingredients 8 (duck legs) and the reserved haricot beans into the Mixer bowl.
Cook at 140°C on speed 3 for about 10 minutes.
Serve.