Looking for more recipe ideas? For dinner inspiration, food trends and roundups of the most delicious new recipes, visit sitchu.com.au/recipes Explore More Recipes Ingredients Method 2 tbs. extra virgin oil 2 chicken marylands (from Vic’s – the chef’s butcher) 4 good quality pork and fennel sausage (from Vic’s – the chef’s butcher) 200g piece speck, cut into lardons (from Quattro Deli) 2 carrots, cut into cm rounds 1 onion, sliced 2 cloves garlic, sliced 1 tbsp. tomato paste 2 x 400g can of white beans, drained and rinsed 100ml white wine 1L chicken stock Preheat the oven to 180°C. In a large oven-safe pan or dish, heat a little oil over medium-low heat and seal off the chicken. Once browned, add the sausages and seal them off as well. Remove both from the pan and set aside on a plate. Drain off some of the fat, leaving about a tablespoon in the pan. Sauté the speck, carrot, onion, and garlic for 3–4 minutes, then stir in the tomato paste. Cook briefly to coat all the vegetables in the paste, then deglaze the pan with white wine. Add the stock, beans, and bouquet garni. Bring everything to the boil, then return the chicken and sausages to the pot, nestling them into the mixture. Transfer the pan to the oven and roast for 45 minutes. While the cassoulet is cooking, prepare the topping. Melt the butter with a splash of oil in a pan, then add the breadcrumbs. Toss to coat evenly in the butter and cook — tossing regularly — until golden and crispy. Add the garlic and parsley and toss through to distribute evenly. To serve, portion the cassoulet into bowls and top with a generous spoonful of the crispy garlicky breadcrumbs. Cheat’s Cassoulet With Winter Salad Leaves SITCHU MAGAZINE 1 bouquet garni (parsley, thyme and bay leaf) + an extra 8 sprigs of thyme Winter salad leaves to serve on the side (from LoSurdo’s) Crunchy topping: 15g butter 1cup fresh breadcrumbs 2 sprigs parsley, chopped 1 clove garlic, minced Salt and pepper Optional entrée: Freshly shucked Oysters (from Astakos) Prep time: 30 minutes Serves 4-6
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