Double-quick cassoulet
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| 1 | Onion; finely chopped | |
| 1 | teaspoon | Frozen garlic |
| 400 | grams | Boneless lamb leg steaks |
| 6 | Rashers smoked streaky bacon | |
| 2 | Carrots | |
| 1 | 400 gram can chopped tomatoes | |
| 150 | millilitres | Red wine |
| 150 | millilitres | Hot lamb stock |
| ¼ | teaspoon | Dried rosemary and thyme |
| 2 | Thick slices; stale white bread | |
| Knob butter | ||
| 1 | 400 gram can haricot beans | |
| 1 | small | Bunch fresh parsley |
| Salt and pepper | ||
Directions
1 Cut the lamb into cubes and chop the bacon. Heat the oil in a large saute pan and cook the lamb with the bacon for a couple of minutes until browned.
Chop the onion and add to the pan with the frozen garlic.
2 Dice the carrots and add to the pan with the tomatoes, wine, stock and herbs. Cover and cook for 20 minutes until the meat is tender.
3 Cut the crusts from the bread and discard. Place the bread in a food processor and whizz to make fine crumbs. Heat the butter in a frying pan and fry the breadcrumbs until golden.
4 Stir the beans into the cassoulet and season to taste. Finely chop the parsley. Spoon the cassoulet into a heatproof dish and sprinkle over the crumbs with the parsley. Serve. Converted by MC_Buster.
Per serving: 107 Calories (kcal); 4g Total Fat; (38% calories from fat); 2g Protein; 12g Carbohydrate; 0mg Cholesterol; 54mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; ½ Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.