Pork And Lentil Cassoulet Recipes

BRITISH PORK CASSOULET

Steps:

• Heat oven to 180C/fan 160C/gas 4. Quickly pan-fry the strips of pork belly in the oil, followed by the sausages and back bacon chops, until well browned.
• Mix together the beans, onion, garlic, carrots and tomatoes in a bowl. Starting with a spoonful of the veg, inter-layer the vegetable mix and meats in a deep braising pan (about 3 litres capacity, 7.5cm deep, preferably one that will go on top of the stove - see Gary's tip, below). Place the bouquet garni in the centre as everything is being stacked.
• Pour just enough chicken stock on top to almost cover, then bring to a simmer on top of the stove (see Gary's tip). Sprinkle the breadcrumbs over the top and braise in the oven for about 1hr 20- 1hr 30 mins, until the meats are all tender and the top is golden brown. If the stock reduces while braising, simply pour a little more on top to moisten. Remove from the oven and allow to settle for 5 mins before serving. (Remember to take out the bouquet garni.)

PORK AND LENTIL CASSOULET

Steps:

• Trim fat from pork and cut meat into 3/4-inch cubes.
• In a large nonstick skillet brown pork, onion, and garlic in hot oil.
• Transfer mixture to a 3-1/2- to 4-quart electric crockery cooker, add water, undrained tomatoes, carrots or parsnips, celery, lentils, rosemary, bouillon granules, salt, and pepper.
• Cover and cook on high-heat setting for 4-1/2 to 5-1/2 hours (12 hours if using the low-heat setting).
• Garnish with a fresh rosemary sprig, if desired.
• Make-Ahead Tip: Slice vegetables the night before; add seasonings. Cover and chill until ready to assemble in crockery cooker.

CASSOULET OF LENTILS WITH CHICKEN, SAUSAGE AND PORK

Steps:

• Saute carrot, onion and celery with olive oil over medium heat until onion is translucent, in large heavy bottomed pan.
• Add lentils, bay leaf and thyme and saute approximately 1 more minute.
• Add chicken stock.
• Bring to a boil and cook for 15 minutes on medium heat until lentils are al dente. Stir occasionally. Remove from heat and set aside.
• Cut the chicken and pork meat into 1 inch cubes.
• Slice the sausage into 1/2 inch thick slices.
• Season the chicken and pork with the salt and white pepper. Sear in pan until rare.
• Remove chicken and pork from pan and sear sausages.
• Saute mushrooms separately with butter.
• Return lentils to heat.
• Add all ingredients to lentils and cook until meast reach desired degree of doneness. 4-8 minutes.
• Add chopped chives for garnish.

PORK CASSOULET

Steps:

• Heat oven to 140C/120C fan/gas 1. Put a large ovenproof pan (with a tight-fitting lid) on a high heat. Add your fat and diced meat, cook for a few mins to seal the edges, giving it a quick stir to cook evenly. Reduce the heat to low, add the sliced onion, whole garlic cloves, carrot and fennel seeds, and cook gently to soften the veg for a few mins.
• Pour over the red wine vinegar, scraping any meaty bits off the bottom of the pan. Add the stock, tomato purée, and half the rosemary and parsley. Bring to the boil and simmer for 10 mins, then season, cover with a lid and put into the oven for 2 hrs, removing the lid for the final hour of cooking. Stir occasionally and add the beans with 30 mins to go.
• Remove the pan from the oven and heat the grill. Scatter the top with the remaining herbs and breadcrumbs, drizzle a little oil over the top, and return to the oven for 5-10 mins, until the breadcrumbs are golden. Serve with crusty bread and green veg.