I had originally intended not to put recipes up on this blog, however I just can't help myself.
As I've mentioned before I love watching cookery programs, I find it so relaxing and of course they're endless source of inspiration. This cassoulet recipe is inspired by Jamie Oliver, it's easy to prepare, totally delicious and perfect for a Sunday dinner.
This will definitely be a great autumn/winter dish as it is packed full of herbs and is super comforting, however on a drap and chilly August evening it worked out a treat! Isaac and I were in total agreement, this was a fantastic dinner. One of the changes I made to the original recipe was using veggie sausages, you could easily leave sausages out altogether and use a couple of different types of beans to make the dish vegan.
Here is what I used to make the dish:
2 onions (1 red, 1 white), thinly sliced
3 cloves of garlic, grated
6 veggie sausages, cooked
1 large can of butter beans in water
1/2 a 500g carton of passata
1 capful of mushroom ketchup
Few sprigs of thyme & rosemary, chopped
2 bay leaves,
8 sage leaves, chopped
Olive oil, salt and pepper
For the breadcrumb crust:
3 slices of rosemary and olive oil bread
4 sage leaves
1 clove of garlic
Salt and pepper
1) Place a roasting tin on the hob and sauté the onion in some olive oil until caramelised, then add the garlic and herbs and cook for 1 min to take the rawness of out the garlic.
2) Add the tin of butter beans (water and all), passata and mushroom ketchup. Stir and bring to a simmer adding salt and pepper to taste. If the mixture is too dry add a little water or stock.
3)In a food processor or blender, blitz the bread, garlic, sage and seasoning until breadcrumbs. Set aside.
4) When all the ingredients are bubbling away, place the already cooked sausages on top to warm slightly. Turn off the heat and sprinkle the sagey breadcrumbs on top.
5) Place the roasting tin into a hot preheated oven for 5-10 mins or until the breadcrumbs have turned golden brown. Serve and enjoy!!