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Cassoulet

 

4 Servings

  • 500 g pork cubes
  • 30 ml olive oil
  • 1 punnet button mushrooms, sliced
  • 2 small onions and
  • 2 cloves garlic, chopped
  • 15 ml cake flour
  • 250 ml white wine
  • 125 ml chicken stock salt and pepper to taste your favourite freshly chopped herbs, such as sage, parsley and celery (approx 10 – 25 ml)
  • 1 can white or speckled beans, drained
  • 200 g chorizo or other smoked pork sausages, sliced
  • 250 ml coarse breadcrumbs olive oil spray

Gently fry the pork cubes in the olive oil. Add mushroom, onion and garlic and fry until the onion becomes soft. Add the cake flour, stir well and add the white wine and chicken stock. Stir and cook until the sauce is smooth. You can decrease or increase the amount of liquid if necessary.

Season with salt, pepper and herbs. Transfer the pork & sauce to an oven baking dish and add the beans and chorizo sausage slices. Stir to mix.

Sprinkle with coarse breadcrumbs and spray the breadcrumbs generously with olive oil spray. Bake at 200°C until the breadcrumbs turn into a golden brown, crisp crust. Serve hot.