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Cassoulet.......

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  • 11-01-2011 5:18pm
    #1
    grandslamsmith
    Closed Accounts Posts: 144 ✭✭


    ...anyone here have any experience cooking this classic? I had a whack at it at the weekend and found it to be truely a dish handed down from God. If you're a calorie counter ......stay away from this baby!

    Slam


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    #2
    duploelabs
    Registered Users Posts: 11,460 ✭✭✭✭duploelabs


    It's one of my favourite dishes to cook. Tricky to get the crust right but by god, when it's good it's really good.

    Did you use haricot or flagolet beans? I found haricot broke up too easily


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    #3
    joewicklow
    Registered Users Posts: 265 ✭✭joewicklow


    Recipe... Please?


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    #4
    duploelabs
    Registered Users Posts: 11,460 ✭✭✭✭duploelabs


    This is a close approximation to what my recipe is


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    #5
    grandslamsmith
    Closed Accounts Posts: 144 ✭✭grandslamsmith


    duploelabs wrote: »
    It's one of my favourite dishes to cook. Tricky to get the crust right but by god, when it's good it's really good.

    Did you use haricot or flagolet beans? I found haricot broke up too easily


    Flagolet - they stand up better to the cooking I found. Yip - a cracker of a dish that needs more publicity!!


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    #6
    olaola
    Registered Users Posts: 4,139 ✭✭✭olaola


    I've had this recipe a few times, it's more based on cassoulet than anything else! But you get that beaney, sausagey hit. And it's lower in calories and very quick to make.
    http://icanhascook.wordpress.com/2010/12/01/snowed-in-sausage-and-bean-bake-thingy/


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    #7
    Swampy
    Registered Users Posts: 2,104 ✭✭✭Swampy


    I love this dish. You can buy fantastic tins of it online.


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    #8
    grandslamsmith
    Closed Accounts Posts: 144 ✭✭grandslamsmith


    If you're ever in Boro Market in London they have a place that sells the bean mix in large jars that you tehn ad you meats to - very good aswell.....but takes away a little from teh pomp and circumstance of making your own.


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    #9
    Leslie91
    Registered Users Posts: 4,017 ✭✭✭Leslie91


    Swampy wrote: »
    I love this dish. You can buy fantastic tins of it online.

    Linky?.


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    #10
    the beer revolu
    Registered Users Posts: 17,048 ✭✭✭✭the beer revolu


    olaola wrote: »
    I've had this recipe a few times, it's more based on cassoulet than anything else! But you get that beaney, sausagey hit. And it's lower in calories and very quick to make.
    http://icanhascook.wordpress.com/2010/12/01/snowed-in-sausage-and-bean-bake-thingy/

    But that has no duck in it:eek:


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    #11
    duploelabs
    Registered Users Posts: 11,460 ✭✭✭✭duploelabs


    the beer revolu wrote: »
    But that has no duck in it:eek:
    down with this sort of thing, and also, in cans?!?! seriously?!


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    #12
    Minder
    Registered Users Posts: 2,774 ✭✭✭Minder


    I have many cans in the cupboard - the reason they are still there is the cassoulet isn't great from a can. (BTW this isn't a 400g can like a tin of tomatoes - this comes in huge cans). On opening a can of cassoulet, the first thing that enters my head is Chum - the Pedigree variety (it's the arome). The mass of beans and meats is well packed in there and I find it almost impossible to heat it without it turning into a generic mishmash of beany meaty beans with bones. The canned variety is a bit like oxtail - desire it every now n' then, but once I've had it, that's me good for another six months. Never made it from scratch.


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    #13
    the beer revolu
    Registered Users Posts: 17,048 ✭✭✭✭the beer revolu


    Minder wrote: »
    I have many cans in the cupboard - the reason they are still there is the cassoulet isn't great from a can. (BTW this isn't a 400g can like a tin of tomatoes - this comes in huge cans). On opening a can of cassoulet, the first thing that enters my head is Chum - the Pedigree variety (it's the arome). The mass of beans and meats is well packed in there and I find it almost impossible to heat it without it turning into a generic mishmash of beany meaty beans with bones. The canned variety is a bit like oxtail - desire it every now n' then, but once I've had it, that's me good for another six months. Never made it from scratch.

    Canned cassoulet = yeuch:eek:

    But canned confit duck is pretty good.

    Although, I find that slow roasting the duck legs aint that dissimilar from confit.


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    #14
    Zuiderzee
    Closed Accounts Posts: 593 ✭✭✭Zuiderzee


    It really depends what part of France you are in - be it sausage or duck based cassoulet.
    I did an Irish version thats fairly straight forward

    http://boards.ie/vbulletin/showthread.php?t=2056110555&highlight=cassoulet


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    #15
    Swampy
    Registered Users Posts: 2,104 ✭✭✭Swampy


    Leslie91 wrote: »
    Linky?.

    This is where I buy a few bits and pieces http://www.thegoodfoodnetwork.co.uk/


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    #16
    chalkitdown
    Registered Users Posts: 691 ✭✭✭chalkitdown


    Minder wrote: »
    I have many cans in the cupboard - the reason they are still there is the cassoulet isn't great from a can. (BTW this isn't a 400g can like a tin of tomatoes - this comes in huge cans). On opening a can of cassoulet, the first thing that enters my head is Chum - the Pedigree variety (it's the arome). The mass of beans and meats is well packed in there and I find it almost impossible to heat it without it turning into a generic mishmash of beany meaty beans with bones. The canned variety is a bit like oxtail - desire it every now n' then, but once I've had it, that's me good for another six months. Never made it from scratch.

    I've had some fantastic cassoulet from clear resealable jars. No smell of Chum. Bought a few jars in Castelnaudary, really lovely.


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    #17
    Seaneh
    Banned (with Prison Access) Posts: 18,300 ✭✭✭✭Seaneh


    chalkitdown wrote: »
    I've had some fantastic cassoulet from clear resealable jars. No smell of Chum. Bought a few jars in Castelnaudary, really lovely.

    You can buy something like from sheridans cheese mongers in Galway, about 1kg in a jar, enough for 2 I guess, It's ok, but not worth the €7 or whatever it is they charge for it.

    I get it now and then when I want a fix and am too lazy to make it myself :o


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