Hayden Quinn’s Aussie Cassoulet
|5 hours 30 mins|
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 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 salted butter
2 cups chunky breadcrumbs
1/2 cup fresh parsley, finely chopped
4 sprigs thyme, leaves only
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.
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.
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.
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.