Spatchcock and black bean cassoulet
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Spatchcock | |
| 200 | millilitres | Soy |
| 1 | / ltr water; ¥ | |
| 4 | Whole garlic bulbs | |
| 1 | Ginger root; (sliced) | |
| 1 | cup | Black beans |
| 1 | 375 gram tin tomatoes; chopped | |
| 375 | millilitres | Tomoato juice |
| 1 | medium | Onion |
| 1 | teaspoon | Chopped ginger |
| 1 | tablespoon | Hoisin sauce |
| 1 | tablespoon | Oyster sauce |
| 1 | tablespoon | Palm sugar; (you could use white |
| ; or brown sugar) | ||
| 1 | 375 gram packet chinese sausage; (or other) | |
| 4 | Eggs yolks | |
| 1 | tablespoon | White vinegar |
| 4 | teaspoons | French mustard; (dijon) |
| 1 | Clove crushed garlic | |
| 2 | Preserved lemons; rind of | |
| Vegetable oil; (for desired | ||
| ; consistency) | ||
Directions
CASSOULET
PRESERVED LEMON AIOLI
Place all of the above in a deep braising dish and cook for 45-50 minutes at 140c
Drain and keep the spatchcock in the fridge for 2-3 days.
Before serving, roast for 10-15 minutes at 200c.
Cassoulet:
Saute the onion, ginger and garlic, then add the sausage.
Add in the tomatoes and juice.
Cook until the sauce has slightly reduced, then add the palm sugar, hoisin and oyster sauce and finally the black beans.
Cook until beans are tender and sauce is thick.
Preserved Lemon Aioli:
Mix all ingredients in a food processor adding vegetable oil to thicken mixture and season with a little salt and pepper.
To Assemble:
Place the cassoulet in small dish and sprinkle some black sesame seeds over the top.
Put onto a serving plate, place the spatchcock on the side with a dollop of the aioli dressing.
Converted by MC_Buster.
Per serving: 200 Calories (kcal); 1g Total Fat; (4% calories from fat); 10g Protein; 43g Carbohydrate; trace Cholesterol; 547mg Sodium Food Exchanges: 1½ Grain(Starch); ½ Lean Meat; 3 Vegetable; 4 ½ Fruit; 0 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.