French chef and TV favourite Manu Feildel is bringing a taste of France to Australian kitchens with a quick and easy cassoulet recipe perfect for winter.
Using cast iron cookware from his new Culinary Co by Manu range, available exclusively through Spotlight, the hearty dish combines sausages, beans and crispy breadcrumbs for a comforting family meal.
Ingredients
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2 tablespoons olive oil, extra for drizzling
150g piece of speck bacon, cut in half
1 polish sausage (approx. 150g), thickly sliced
2 Toulouse pork sausages
1 small brown onion, finely chopped
2 garlic cloves, finely chopped
1 small carrot, chopped
1 tbsp tomato paste
2 x 400g cans cannellini beans (400g each), drained & rinsed
300ml chicken stock
2 fresh bay leaves
8 fresh thyme sprigs
Salt & pepper, to taste
½ cup fresh breadcrumbs
Extra fresh thyme leaves, to garnish
Method
1. Preheat oven to 180°C (fan-forced).
2. Heat half the oil in a Culinary Co by Manu Cast Iron Saute Pan over medium-high heat. Add speck and sausages. Cook, stirring occasionally, until golden. Remove. Cut pork sausage in half.
3. Heat remaining oil in same frying pan, add onion, carrot, garlic. Cook, stirring occasionally, over low heat until softened. Stir in tomato paste, cook for 1 minute. Add the beans, stock, bay leaves and thyme. Season with salt and pepper. Simmer for 3-4 minutes, or until slightly thickened.
4. Divide bean mixture among two small Culinary Co by Manu Cast Iron Frying Pans. Add bacon and sausages. Sprinkle with breadcrumbs and drizzle with extra oil.
5. Bake in oven for about 15-20 minutes, or until top is golden brown. Remove and stand 5 minutes.
6. Garnish with extra fresh thyme leaves.
