Food Articles

The Independent

A kind of British cassoulet

January 19, 2013

50g lard or 3tbsp vegetable oil
750g neck of pork fillet, cut into rough 3cm cubes
140-200g whole piece of streaky bacon, cut into 2cm chunks
1?tbsp flour
Salt and freshly ground black pepper
2 large onions, peeled, halved and finely chopped
4 cloves of garlic, peeled and crushed
1tsp tomato purée
3-4 good-quality sausages, lightly grilled
200g dried carling peas (maple peas) soaked overnight in plenty of cold water
Salt
?tsp bicarbonate of soda
A few sprigs of thyme
2 ltrs beef or chicken stock



Read entire article on The Independent
« Previous Article Next Article »

More From Food Articles

  • Live well and be different: heirloom USDA organic turkey for Thanksgiving
  • Unusual varietal wines: 2004 Bovin Vranec
  • Coldstone?s new ice cream cake is great
  • Best of Luxury

    Finding the best in luxury can be a daunting task, which is why we've taken it on for you.
    View All Best of Luxury
    THINGS WE LIKE