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Foodie Thursday

Resident cook Nigel Barden serves up a dish for Foodie Thursday.

1 hour, 55 minutes

Last on

Thu 11 Feb 2016 17:05
Â鶹ԼÅÄ Radio 2

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Music Played

  • Queen

    Crazy Little Thing Called Love

    • The Game.
    • Island.
    • 5.

  • Lissie

    Don't You Give Up On Me

    • (CD Single).
    • Cooking Vinyl.

  • Curiosity Killed the Cat

    Down To Earth

    • Now 1986 - The Millennium Series.
    • Now.

  • Rick Wakeman

    Life On Mars (Rick Wakeman piano version)

    • Raw.

  • Elvis Costello & The Attractions

    I Can't Stand Up For Falling Down

    • Fantastic 80's Disc 2 (Various Artis.
    • Columbia.

  • Elton John

    Blue Wonderful

    • Wonderful Crazy Night.
    • Mercury.

  • Embrace

    Gravity

    • (CD Single).
    • Independiente.

  • Whitney Houston

    I'm Your Baby Tonight

    • Whitney Houston-I'm Your Baby Tonight.
    • Arista.

  • Rod Stewart

    Hold The Line

    • Another Country.
    • Capitol Records.

  • Robert Palmer

    Simply Irresistible

    • The Very Best Of Robert Palmer.
    • EMI.

  • Gilbert O’Sullivan

    No Way

    • (CD Single).
    • Union Square Music.
    • 001.

  • B.J. Thomas

    Raindrops Keep Falling On My Head

    • The Love Songs Of Burt Bacharach.
    • Polygram Tv.

  • Robbie Williams & Kylie Minogue

    Kids

    • Kylie Minogue - Ultimate Kylie.
    • Parlophone.

  • Paolo Nutini

    10/10

    • Sunny Side Up.
    • Atlantic.
    • 1.

  • The Close of an Irish Day

Kid Cassoulet

by James Whetlor from Cabrito Ìý

Cassoulet is a fine, fine thing…

Ìý

Serves 4 (with seconds…)

Ìý

Ingredients

Ìý

For the basic beans

400g dried white haricot beans, soaked overnight in cold water, or use 2x400g tins drain but don’t soak

1 small onion, peeled & whole

1 carrot, peeled & whole

1 piece of bacon rind (as below)

3 bay leaves

4 cloves of garlic, peeled & whole

Ìý

For the meats & cassoulet

2 kid shanks (approx 400g each), or use lamb shanks

200g whole piece of bacon, skin removed & kept (for beans above)

8 Provencal kid sausages (or lamb, or improvise!)

2 onions, peeled & sliced

6 cloves of garlic, peeled & sliced

1 tin whole tinned tomatoes

3 bay leaves

Handful of breadcrumbs

Olive oil

Salt & freshly ground black pepper

Ìý

Method

Ìý

For the base beans:

1.ÌýÌýÌý Drain the beans & put them in a large pot with the shanks, onion, carrot, bacon rind, bay leaves & garlic. Cover with water & bring to the boil. Skim off any froth that appears on the surface. Turn the heat down to simmer, then cook until the beans are almost tender.

2.ÌýÌýÌý Drain the beans & shanks, keeping the cooking liquor & discarding the flavourings. Remove the shank meat from the bone & roughly chop.

For the meats & cassoulet:

Ìý3.ÌýÌýÌý Cook the sliced onions & garlic & soften in 3 tbsp olive oil, then add the tomatoes along with the bay leaves. Cook until sticky thick (about 10 mins). Put to one side.

4.ÌýÌýÌý Cut the bacon pieces into thick strips & gently brown in the same pan for about 5 mins together with the sausages & shank meat. Mix the onion & tomato to the meat.

5.ÌýÌýÌý Lay half the meat mix in the bottom of a deep casserole dish & cover with half the beans & season. Add another layer of the meat, then the rest of the beans & season again. Top up with some of the cooking liquor from the beans to just cover.

6.ÌýÌýÌý Top with half the breadcrumbs & place in a pre heated oven at 140c, gas mark 1. After an hour, break the crust that has formed & stir it back into the cassoulet & top once more with the rest of the breadcrumbs. Return the dish to the oven for a further hour until the crust is golden.

Serve the cassoulet with a green salad.

Ìý

Broadcast

  • Thu 11 Feb 2016 17:05
    Â鶹ԼÅÄ Radio 2