Cassoulet-Closeup-iStockJoin us for lunch Oct 31st, 2018 from 11:00-13:00.

Reservations open until Oct 29th. Fee is 1500 yen.

After a year off, I am back in the kitchen this month. Join me and enjoy this super simple French dish. A great autumn meal for the cooler darker evenings. This is a poor man’s cassolette. Traditionally, this meal is slow cooked in an oven for 2-3 hours. Since we don’t have an oven (or 2-3 hours cooking time) we will use a simplified recipe we can do in a deep dish frying pan.

Cassolette (serves 6)

Ingredients Directions
200-300g of pork belly, sliced and salted

4 large garlic sausages, chopped

200g haricot beans (soy beans are good too)

1 medium onion, finely diced

3 cloves of garlic, minced (or crushed)

1 celery stalk, diced

1 medium carrot, sliced in coins

200mL tomato puree

bouquet garni – dried herbs

warm water

salt

olive oil (if needed)

1. In a deep frying pan or non-stick nabe, brown pork belly and sausage over a medium high heat. Then set aside.

2. Using fat from the meat, sautee onion until golden brown, then add celery, carrots and bouquet garni. (add olive oil if needed)

3. Cover and sweat for a few minutes.

4. Once vegetables are soft, add garlic and a little water to deglaze the pan.

5. Add tomato puree and a little more water, allow ingredients to bubble a little.

6. Add beans, meat and more water if needed.

7. Reduce heat and cover for 15 minutes.

8. Remove from heat and let stand 30 minutes.

9. Remove bouquet garni and serve with bread.