Platillos Cassoulet

 

A classic casserole of meat and poultry, cooked slowly with root vegetables and cannalli beans. Served traditionally with bread as a whole meal.

Ingredients

Onions
Carrots
Celery
Diced chorizo
Diced Poitrine fumee
Whole bulb of garlic
Toulouse sausages
Morcilla
Bay leaves
Thyme
Chicken stock
Tinned Borlotti & Cannalli beans
Pig trotter
Neck end of Pork diced
Confit Duck legs
Tinned chopped tomatoes
Iberico dripping

Method
1.Sweat down the brunoise of vegetables with the whole bulb of garlic, diced chorizo & poitrine fumee in a large pan with enough pomace oil & a touch of salt to start it going.
2.In a smaller pan add the chicken stock, pig trotter, duck leg bones, bay leaves & thyme for an hour to infuse.
3.Lightly poach the morcilla in the stock.
4.Add the Diced pork & a touch of Iberico dripping then when browned introduce the tinned chopped tomatoes & reduce.
5.Pass the stock & introduce to the large pan.
6.Add the beans, picked meats & sliced Toulouse sausages.

Note: It’s a cassoulet so if it’s not cooked for over 3 ½ hours it won’t be right!

Recipe from the Kitchens of Platillos, Leopold Square