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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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Greenwashing by the Supermarkets

Greenwashing is a phrase I’ve because increasingly aware of in the last month or so. I my mind it is a cynical consequence of the interaction of big business and ecological concerns. I visit various Supermarkets on occasions often to check our prices are competitive. I’ve seen quite a few examples of Greenwashing. This is just one. I’ll not name the Supermarket as that would be underhanded and counterproductive. But they are all in on the act.

Mixed Peppers are a relatively light weight product used frequently in our recipes. They are commercially grown throughout the country with YFS (Yorkshire Farm Salads) near Selby being the nearest grower to my knowledge. In the Supermarket in question a plastic packed selection of three mixed Pepper is £1 while an individual unpacked Pepper taken from the cardboard delivery try is £0.55. So you are paying £0.65 extra for the privileged of not having plastic packaging. I can see no logistics reason why it would be so much more costly for them to handle trays of Pepper without the packaging as opposed to trays which have been packaged. Indeed there must be a cost element in running them through the packing process. So why are they so much more expensive?

I gut instinct is that the additional cost is simply because there is a growing demand for unpackaged goods and the big supermarkets are just cashing in. In my experience the wholesale cost is about 10% higher for the packaged version, so in this case I don’t think I am unnecessarily creating conspiracy theories. I’m not a great fan of the Supermarkets but we all use them on occasions I guess. So perhaps a little consumer pressure may do the trick. I have heard of a lady who unpacks everything she can at the checkout and leaves the plastic for the cashier to deal with. Perhaps a little extreme, but it will certainly slow things down and make a very visible point. I’m not advocating such direct action but I’m pretty sure if public pressure is directed at the Supermarkets this underhanded practise will cease given time.

 

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