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	Podcast:		Recipe for the day
	Episode:		Easy Cassoulet
	Category:		Arts
	Duration:
	Publish Date:		2017-02-20 12:31:33
	Description:		Cassoulet is a common French dish, one of the bedrocks of their cuisine. You can use any meat you like really, and there are versions from Spain and France too. This one uses a number of sausages and meat to create a very tasty dish Ingredients 2 onions, 2 small carrots, 1 stick celery Oil and butter for cooking 150 g Pancetta or bacon lardons 8 Sausages 1 Small chorizo sausage cut into 4 500 g belly pork 4 Cloves of garlic plus one garlic head cut in half 2 Tbs Tomato puree 1/2 small cabbage quartered 1 litre Chicken stock Make a mirepoix - chopped onion, carrot and celery, fried lightly on a medium heat until the onions are clear. Crush 4 garlic cloves. Add the garlic and sausage. Cook to give some colour to the sausage. Add the tomato puree and mix. Add the pork pieces which should be about 2 inches long, if your pork has skin - remove it. Add the stock and bring to the boil. Add the Cabbage (quartered), and the garlic halves. Bring back to the boil, check for seasoning. Transfer to the oven at 160 C 325F, Gas 2 - 3 and cook for 2 hours. Serve with chunks of bread or rice or baked potato of just as it is.
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