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Slow Cooker Cassoulet

Slow Cooker Cassoulet

Apparently - “The history of cassoulet is a history of Languedoc. One legend places the birth of cassoulet during the siege of Castelnaudary by the Black Prince, Edward the Prince of Wales, in 1355. The besieged townspeople gathered their remaining food to create a big stew cooked in a cauldron.”

Well at this time of the month this seems more than appropriate for us. It’s certainly not going to be traditional – but by definition it is a Bean Stew with leftovers!

Ingredients:-

75g of each Rosecoco, Mung and Black Eyed Beans
1 large Onion, roughly cut into 8
2 Clove of Garlic, sliced
2 Stock Cubes
1 Tin Chopped Tomatoes
4 Rashers of Bacon
2 tsp dried Thyme
2 tsp Chilli Flakes
2 tsp Mixed Herbs
8 Inch fresh Fennel stem, cut into 1” lengths
Dried Porcine Mushrooms
2 Pork loin steak, cut into chunks
Salt & Pepper

Method:-

(1) Soak your Beans over night in lots of water.
(2) Drain and rinse the Beans and transfer with fresh salted water to a large pan.
(3) Cut the Bacon into good sized strips and fry until crispy. Set aside.
(4) Bring the Beans to the boil and then simmer for 20 minutes.
(5) Dissolve the Stock cubes in a pint of boiling water.
(6) Add all the ingredients except your bean to your slow cooker.
(7) Drain the Beans and add to the slow cooker. Top up with sufficient hot water for everything to be covered.
(8) Cook on high for 4 hours, stirring gently on occasions.
(9) Taste and add Salt & Pepper to taste.
(10) Reduce the heat to low and continue to cook for a further 4 hours.

Served with a few fresh herbs over the top to brighten it up and some warm home made Ciabatta this was well worth the time. Ingredients wise it probably cost us less than £3 in total and there are at least 6 hearty portions.

 

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Chilli Pork Hock Casserole recipeA Pork Hock at £2 doesn't in it's own right either sound or look very appealing. But cooked low and slow in a casserole it was taste and very tender The vegetable in the casserole were just what we had in the fridge, any firm root vegetable will do at long as they won't turn to mush.
 
When I worked in the butchers many moons ago we bought Pork Hock in 20Kg boxes, bagged them and broiled them in their own juices over night in the Ham Boiler. They never lasted long in the hot counter..... Customers wandering round town with greasy chops and fingers!
 
Ingredients:-
 
1 Pork Hock
2 small Onions roughly sliced
2 Carrots cut into think batons
¼ of a Celeriac thickly sliced
1 stock cube
1 tin of Kidney Bean
Salt & Pepper
Chilli flake
Oil to rub
 
Method:-
 
(1) Dissolve the stock cube in a pint of boiling water and add a little salt and pepper.
(2) Layer the vegetable and Kidney Beans in a casserole dish.
(3) Mix the Chilli Flakes and oil are rub over the skin.
(4) Lay the meat over the vegetables and beans and pour the stock around. Add a little move hot water if the vegetables aren't submerged.
(5) Place in the oven and cook uncovered at 160c for hours. Hours and hours. Do a couple of wash loads, paint the spare room, write a book. You know, hours and hours!
(6) Once in a while baste the meat with a little of the stock.
 
When the meat is falling off the bone you're good to serve. We had ours with Garlic New Potatoes and deep fried Savoy cabbage to add a little colour.
 

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