FRANCE = CASSOULET
There isn't a national dish as such from France, but I'm sure if you asked anyone to name a french dish then half a dozen would immediately spring to mind. Although Magny Cours is in central France, I opted for cassoulet from south west France because that's the area we were going to move to next year (this may still happen in a few years).
I have again moved slightly away from the traditional style in favour of the weight watching version. I omitted the duck, duck confit & duck fat, but as the best cassoulet recipe is the one your family invented & as long as it contains sausages & beans, we're ok!
Conclusion: Bloody lovely.
Would I make it again? Yes.
Cassoulet:
1lb herb & garlic pork sausage, 1 tin chopped tomatoes (or 1lb of fresh), 2tbsp tomato puree, 300ml pork stock, 1tbsp Lea & Perrins, 8oz mushrooms - sliced, 8oz baby onions -halved, 1 red pepper -diced, 2 cloves garlic - crushed, 1tbsp sweet chilli sauce, 410g can of butter beans - drained, salt & pepper & chopped parsley.
1. Cook sausages however you cook them (I do mine in the oven).
2. Place tomatoes, puree, stock & Lea & Perrins in a flameproof casserole & bring to boil. Add in garlic, onions, mushrooms, pepper & chilli sauce & simmer for 10 mins.
3. Add sausages, butter beans & salt & pepper to taste & simmer for a further 20 mins. Serve sprinkled with chopped parsley.
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