Subj : Chorizo - 10
To   : All
From : Dave Drum
Date : Wed Nov 30 2022 12:57:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chorizo Cassoulet
 Categories: Pork, Vegetables, Herbs, Beans, Poultry
      Yield: 4 servings
 
    900 g  Chorizo sausage links
      2 tb Olive oil
      1 lg Onion; fine chopped
      2    Ribs celery; fine chopped
      2    Carrots, fine chopped
      3 cl Garlic; sliced
      1 ts Sweet smoked paprika
      3 tb Tomato purée
    600 ml Chicken stock
    400 g  Tin chopped tomatoes
      4    Bay leaves
      2    Rosemary sprigs
      2    Sprigs thyme
    400 g  Tin (ea) cannellini and
           - butter beans; rinsed,
           - drained

MMMMM--------------------------TOPPING-------------------------------
      2 tb Olive oil
      2 tb Melted butter
      3 cl Garlic; crushed
      1    Lemon; zested
      2 ts Lemon juice
    100 g  Fresh white breadcrumbs
      3 tb Chopped flat-leaf parsley
 
  Put the sausages and olive oil into a casserole over a
  medium heat. Cook, turning the sausages, until golden.
  Transfer to a plate.
  
  Add the onion, celery and carrots to the pan (no need to
  add more oil as the chorizo sausages will release
  plenty), turn down the heat and cook 10-15 minutes or
  until softened. Stir in the garlic and paprika for a
  minute, followed by the tomato purée, stock, chopped
  tomatoes, herbs and seasoning. Bring to a boil and cook
  for 3 minutes. Heat the oven to 180C/fan 160C/gas 4.
  
  Stir the beans and sausages into the pan. Transfer to a
  middle shelf in the oven and bake for 45-50 minutes or
  until the liquid is reduced to a thick sauce coating
  everything.
  
  Meanwhile, for the topping, mix together the oil,
  butter, garlic, lemon zest and juice. Mix the
  breadcrumbs and parsley in a large bowl, then drizzle
  over the garlicky oil and stir thoroughly with some
  seasoning to evenly coat all the crumbs. Sprinkle the
  crumbs over the casserole, pat down to a flat crust then
  bake for another 15-20 minutes or until dark golden and
  crisp.
  
  By: Sarah Cook
  
  RECIPE FROM: https://www.olivemagazine.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Once a woman has forgiven her man, she must not reheat his sins for lunch.
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