Rustic Toulouse Cassoulet
This traditional French dish is perfect for a cold night.
Ingredients
2 Tbsp olive oil
4 toulouse sausage, twisted in half and cut to make 8 pieces
350 grams lamb neck fillet, cut into 2 cm cubes
350 grams pork belly, cut into 2 cm cubes
350 grams pork shoulder, cut into 2 cm cubes
2 Tbsp olive oil
300 grams onion, finely sliced
100 grams carrot, finely sliced
90 grams celery, finely sliced
4 garlic cloves, finely sliced
2 Tbsp tomato purée
300 ml white wine
1 bouquet garni
400 grams haricot beans, drained, reserve the liquid
400 grams tinned chopped tomatoes
400 grams water
1 pinch salt
1 pinch pepper
4 confit duck legs
Instructions
STEP 1/9
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 2/9
Lift the Cooking Chef head and fit heat guard.
Fit the Stir tool and assist clip to the machine.
Attach the Mixer bowl to the machine.
Add oil into the Mixer bowl, fit the splash guard.
Heat at 140ºC on speed 1.
STEP 3/9
Add sausages 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 4/9
Add 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 5/9
Add 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 6/9
Add 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 7/9
Add the oil into the Mixer bowl.
Heat at 140ºC on speed 1.
Add the onion, carrot, celery, garlic, and purée into the bowl.
Cook on speed Stir 2 for 12 about minutes.
STEP 8/9
Add wine into the bowl.
Cook on speed Stir 2 for about 3 minutes or until reduce by half.
Add the bouquet garni, bean liquid, tomatoes, water, and 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 9/9
Remove the Stir tool and the bouquet garni.
Add 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
This traditional French dish is perfect for a cold night.
Ingredients
2 Tbsp olive oil
4 toulouse sausage, twisted in half and cut to make 8 pieces
350 grams lamb neck fillet, cut into 2 cm cubes
350 grams pork belly, cut into 2 cm cubes
350 grams pork shoulder, cut into 2 cm cubes
2 Tbsp olive oil
300 grams onion, finely sliced
100 grams carrot, finely sliced
90 grams celery, finely sliced
4 garlic cloves, finely sliced
2 Tbsp tomato purée
300 ml white wine
1 bouquet garni
400 grams haricot beans, drained, reserve the liquid
400 grams tinned chopped tomatoes
400 grams water
1 pinch salt
1 pinch pepper
4 confit duck legs
Instructions
STEP 1/9
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 2/9
Lift the Cooking Chef head and fit heat guard.
Fit the Stir tool and assist clip to the machine.
Attach the Mixer bowl to the machine.
Add oil into the Mixer bowl, fit the splash guard.
Heat at 140ºC on speed 1.
STEP 3/9
Add sausages 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 4/9
Add 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 5/9
Add 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 6/9
Add 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 7/9
Add the oil into the Mixer bowl.
Heat at 140ºC on speed 1.
Add the onion, carrot, celery, garlic, and purée into the bowl.
Cook on speed Stir 2 for 12 about minutes.
STEP 8/9
Add wine into the bowl.
Cook on speed Stir 2 for about 3 minutes or until reduce by half.
Add the bouquet garni, bean liquid, tomatoes, water, and 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 9/9
Remove the Stir tool and the bouquet garni.
Add duck legs and the reserved haricot beans into the Mixer bowl.
Cook at 140°C on speed 3 for about 10 minutes.
Serve.