2 1/2 lb Lamb cut into 1in chunks 8 oz Pork belly cut into 1in - chunks 6 oz Dried cannellini beans 1 Olive ciabatta 2 Spanish onions 24 Cloves garlic Olive oil 2 50g tins anchovy fillets 3/4 pt Red wine 1 284ml fresh chicken stock Green vegetable French bread to serve Salt & pepper You will need a large frying pan and an earthenware casserole with a lid. Preheat the oven to gas mark 2 300?F 150?C. Start the recipe the day before it is needed by bringing the beans to the boil in plenty of water (do not add salt) and simmering for 10 minutes. Drain the beans and discard the cooking water. Put the beans back into at least 4in of fresh, cold water and leave them to soak overnight. Reduce the ciabatta loaf to rough breadcrumbs. Peel the onions and chop into 1/2in pieces. Peel all 24 garlic cloves - boring but worth it in the end! Pour in enough olive oil to cover the bottom of a large, heavy frying pan and saut
How To make Gascony Lamb Casserole's Videos
Recipe: How to Make a Cassoulet #recipe (Zap Example)
According to Wikipedia . . .
. . .is a rich, slow-cooked casserole originating in the south of France, containing meat (typically pork sausages, goose, duck and sometimes mutton), pork skin (couennes) and white beans (haricots blancs).
The dish is named after its traditional cooking vessel, the cassole, a deep, round, earthenware pot with slanting sides.
Yeah, we're hungry, too.
The authentic Escudella from Cataluña.
is a traditional Catalan meat and vegetable stew and soup. Francesc Eiximenis wrote in the 14th century that it was eaten every day by Catalan people.
Chef Tom Colicchio's Secret Ingredient for Cassoulet
Chef Tom Colicchio makes cassoulet and reveals his special ingredient - watch until the end to find out what it is!
Our 7th Annual #CassouletWar is going virtual this year! Join us:
Ready to get cooking? Order our Cassoulet Kit:
Be sure to share your cassoulet masterpiece on social media! @DartagnanFoods #CassouletWar
Kate Hill at Home in Gascony, France
Talking with Kate about her home and cooking school in France.
France: Cassoulet, a specialty originally from Languedoc
Cassoulet owes its name to the cassole in which it is served. Alain Chabrier makes his cassoulet with carrots, lamb and lashings of generosity.
Poulet Jardiniere. Chicken Stew with Garden Vegetables.
Learn how the French cook chicken with fresh garden vegetables: Poulet à la Jardinière.
Today I've reached Fourcès in the ancient region of Gascony in S.W. France, for yet another authentic, local speciality: Poulet à la Jardinière, Chicken with garden vegetables.
Pete's Pans cooks all the greatest regional specialities with utmost regard for local authenticity, so please join me: SUBSCRIBE TO PETE’S PANS FOR REGULAR UPDATES
Pete's Pans Instagram: French Cooking Playlist:
My favourite cast iron STAUB pan used in the video: