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Martin Bosley's recipe of the week

Seafood Cassoulet

 

Martin says: “One of the staple ingredients in my pantry is canned, cooked with beans- the generic term for great northern, cannellini, coco blanc, haricot and lima beans. With their smooth texture and lingering buttery and nutty flavours, white beans are an ideal and inexpensive filler for simple dishes. Although the beans are perfect to serve with grilled meats, I also like to use them in dishes that combine meat and seafood, as this variation on the French classic cassoulet demonstrates. The word casoulet refers to the name of the dish it’s cooked in – the cassole – but I use an oval ovenproof dish. Serve the cassoulet straight from the cooking dish, with the shellfish and spicy chorizo sausage bubbling away under a golden, aromatic crust of breadcrumbs. ” 

Ingredients/ Serves 6 
100ml white wine
400g seafood, such as prawns, oysters, mussels, clams and fish
200g unsalted butter
1 tsp chopped garlic
¼ leak, finely chopped
½ onion, finely chopped
½ carrots, peeled and finely chopped
100g bacon
150g chorizo sausage
400g can white beans, drained
1 medium potato, peeled and diced
2 tomatoes, squeezed to remove the seeds, and chopped
½ cup breadcrumbs
4 tsp chopped chives to garnish

Method
Preheat the oven to 180 degrees. Put the wine and any shellfish into a saucepan and heat until they open. Remove the shellfish, reserving the juices (this will be the shellfish stock). Remove the meat from the shells and set aside. Melt the butter in a deep saucepan and add the garlic, leek and onion. Cook until soft and golden brown, then add the carrot and cook until it looks shiny and soft. Add the bacon and chorizo and cook until fragrant. Add the beans, potato and tomatoes and enough shellfish stock to cover the beans. Bring to a simmer then cook for 10 minutes before adding the herbs. Transfer the contents to a deep casserole dish. Add the shellfish and fish, pushing them well down into the beans. Sprinkle the surface of the casoulet with breadcrumbs and place the dish in the oven. Cook for about 20 minutes or until the crust is golden and the liquid has reduced. Serve immediately, sprinkled with chopped chives and accompanied by green salad and crusty bread. 

 Theory and Practice Pinot Gris

Theory and Practice Pinot Gris  2016

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