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Cassoulet
Ingredients
500gm white haricot beans, soaked overnight
Pork (quantity according to number of people)
*Confit de canard (1 portion per person)
Toulouse (fat) pork sausages (1 per person)
Large tin of tomatoes
5 cloves of garlic
Tomato puree
*Chorizo sausage (15cm if a thumb thickness sausage, 2 cm if a wrist sized sausage, finely chopped)
*10 crushed cloves (I consider these indispensable!)
*Note: not all regional variations of cassoulet include preserved goose/duck. The chorizo and crushed cloves will make the cassoulet much richer, but are not in a traditional cassoulet recipe
Method
•Cut the pork into lumps, and fry until browned in some of the goose fat from the tin of confit de canard, in a large pot
•Add the haricot beans, diced chorizo, garlic, tomatoes, tomato puree, salt, pepper and crushed cloves
•Add enough water to cover, and simmer for an hour or so
•During the hour, fry the sausages, again in some of the goose fat
•At the end of the hour (or when the beans and pork are cooked), add a little more water if necessary, then mix the sausages into the beans and put the duck on top, and put the pan in the oven, uncovered, for 30 minutes.
•Delicious with lots of fresh bread. There are lots of variants on cassoulet recipes so don't worry too much about changing and substituting ingredients.
•Save any remaining goose fat for next time you make roast potatoes.
The Languedoc is renowned for the diversity of its agricultural produce and boasts a delicious and authentic cuisine, its multi-cultural diversity is very much reflected in its food. From hearty Cassoulets to traditional Spanish paella, there is a vibrant mix of cuisine on offer.
The French traditional Cassoulet is definitely the best known gem of Languedoc Roussillon's gastronomy. This typical dish from Southern France is a simple casserole of haricot beans stewed with mutton, pork or sausages originated from Castelnaudary.
According to cooks from Southern France, the authentic Cassoulet recipe originates from Castelnaudary, but Toulouse and Carcassonne also claim their own versions.
The Languedoc also boasts refined food like the Anchoiade or the Bourride from Sète - two fish dishes that emphasize the aromatic herbs of the wild garrigue (French scrubland). Indeed, thyme, rosemary, bay and sorrel, amongst others, play an important part in Languedoc Roussillon's gastronomy - somehow inspired by the Provence cuisine and the Catalan culture.
La tarte aux pommes
Ingredients
1 1/2 cups all-purpose flour
1/4 teaspoon salt
5 tablespoons chilled unsalted butter, cut into small pieces
6 tablespoons ice water
6 cups sliced peeled Granny Smith apple (about 2 pounds)
1/3 cup sugar or vanilla sugar
1 large egg white, lightly beaten
Method
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and salt in a food processor; pulse 2 times. Add butter; pulse 4 times or until mixture resembles coarse meal. With processor on, add ice water through food chute, processing just until combined (do not form a ball). Gently press mixture into a 4-inch circle on plastic wrap; cover. Chill for 15 minutes. Slightly overlap 2 lengths of plastic wrap on a slightly damp surface. Unwrap chilled dough, and place on plastic wrap. Cover with 2 additional lengths of overlapping plastic wrap. Roll the dough, still covered, into a 14-inch circle. Place dough in freezer 5 minutes or until plastic wrap can be easily removed. Remove bottom sheets of plastic wrap. Place dough into a 10-inch tart pan, pressing dough against sides of pan and allowing it to extend over edge of pan. Remove top sheets of plastic wrap.
Preheat oven to 425º.
Arrange half of the apple slices in the bottom of the tart pan, and sprinkle with half of the sugar. Repeat the procedure with the remaining apple slices and sugar. Fold the dough over the apple slices (dough will partially cover apple slices). Brush dough with egg white. Place pan on a baking sheet.
Bake at 425º for 45 minutes or until apple is tender and crust is lightly browned (shield tart with foil if it becomes too brown). Cool on a wire rack.
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