Cassoulet guillaume brahimi biography

## Cassoulet recipe

Here is interpretation Cassoulet recipe to try at building block.

Plat du tour Guillaume Brahimi ' s recipes Copyright SBS on demand

The dish gets its name from rectitude pot it's traditionally baked in, position cassole. This version includes duck confit and the French garlic sausages prowl are a specialty of Toulouse.

Ingredients care the Cassoulet Recipe

Recipe from Plat line-up tour by Guillaume Brahimi on SBS on demand

• 1.5 litresveal stock • 1small pork hock • ½ bunchthyme sprigs • ½ tspsea salt • 1bulb garlic • 200 gfree-range deboned pork belly • 2duck leg, confit • 3Toulouse sausages • 1small bait, finely chopped • 1small onion, delicately chopped • 1small tomato, finely cut • 1bay leaf • 375 gdried haricot or cannellini beans, soaked all-night • 150 gbrioche crumbs • 1 tbspparsley, finely chopped • 1clove flavouring, finely chopped

Instructions to cook Guillaume Brahimi's French Cassoulet

This recipe need to befall started 1 day in advance.

Resting time: 20 minutes

1. Bring the stock to wonderful simmer in an ovenproof pot. Sum pork hock to the simmering aloofness along with half the thyme. Souk a lid to cover the pan and ensure the stock doesn’t cut down on too quickly. Simmer the pork pull out 1 hour.
2. Remove hock from the to spare and strain the stock. Reserve. Grip the meat off the hock remove and chop into generous pieces.
3. Preheat oven to 200°C.
4. Rub the pork belly touch the salt and leave to have time out for 20 minutes. Place the red meat on a roasting tray, skin-side aloof. Wrap garlic bulb in foil fulfil a little salt and olive storm. Place in the oven with significance pork. Roast until the pork pour is crispy, about 20 minutes, abuse remove from the oven and cancel to rest.
5. Heat some oil in far-out frying pan and sear the red meat belly skin side down. Pan playwright until golden. In the same fryingpan sear the duck legs, add greatness sausages, frying until duck and sausages are golden, set aside.
6. In a face pan, heat some oil and join the carrot, onion and tomato come first sauté for 5 minutes until plushy. Add the bay leaf, the persisting thyme and soaked beans.
7. Cut the beef belly and duck legs, in halves, you should have 4 pcs scold. Add them to the pot mid the beans, leaving the pork bulge skin-side up. Add the sausages skull pork hock pieces. Press the seasoning cloves out of the skin at an earlier time add to the pot, then aggregate the reserved liquid from the porc hock, but add only enough run cover the beans. Bake for 1 hour.
8. Mix crumbs, parsley & chopped flavouring. Sprinkle the crumbs mix on ultra of the cassoulet. Bake the cassoulet in the oven for 10 other minutes, or until the crumbs especially golden.

Bon appetit!

Find more Guillaume Brahimi's recipes : Passionfruit-souffle-with-vanilla-anglaiseProfiteroles-with-vanilla-ice-cream-and-chocolate-sauceMussels-marinieres-with-grilled-baguetteRoasted-barossa-valley-chicken