The Aussie Cassoulet
This is my Aussie version of the classic casserole from the south of France, the cassoulet. What makes it Aussie? Well the lamb for one, and also the cabana - doesn’t get more Aussie than that! A great way to warm up on a cold winter's evening!
Prep: 15 minutes - Cook: 5 hours 30 minutes - Serves: 6 - Difficulty: Easy - Recipe: Hayden Quinn
Ingredients
500g Our Cow Lamb
Forequarter Chops
300g Our Cow bacon, cut in large pieces
1 x Our Cow Cabana, cut into 4cm chunks
2 brown onions, diced
1 head garlic, halved
1 large carrot, peeled and cut in large chunks
2 sticks celery, cut into large chunks
1 tbs Western Star salted butter
1 sprig rosemary
4 sprigs thyme
2 bay leaves
6 tomatoes, cored and cut in large chunks
2 x 400g tin cannellini beans, rinsed and drained
750ml chicken stock
Sea salt and pepper, to taste
To finish / top
2 tbs Western Star salted butter
2 cups chunky breadcrumbs
1/2 cup fresh parsley, finely chopped
4 sprigs thyme, leaves only
To serve
Crusty baguette
Method
Step 1. This recipe can be cooked in a variety of ways - in a campfire (like what we did), on the stovetop, in the oven, in a slow cooker or even in the pressure cooker. The process is all basically the same, the main differences will be in the cooking times.
Step 2. In a large cast iron sear off the lamb forequarter chops in batches until golden on each side. Remove from pan and set aside. Next saute off the bacon, carrot, celery and herbs in butter until fragrant, season well with salt and pepper. Add tomatoes, beans, cabana and stock, stir well to combine. Return the chops to the pan and mix through to cover. Place lid on pot and allow to cook for 1.5hrs at a gentle simmer.
Step 3. After 1.5hrs preheat your oven to 200C. Prepare the breadcrumb topping by melting butter in a small saucepan. While the butter is melting, combine the herbs, breadcrumbs, salt and pepper. Pour melted butter over breadcrumb mix and mix well to combine.
Step 4. Spread crumbs over the top of cassoulet and place into the oven uncovered for 30mins or until breadcrumbs are crispy and golden. Serve with crusty bread.
