Cassoulet

Well, I haven't posted for quite a while, but there are quite a few things I want to mention. First of all is the cassoulet that I made a for some friends, a couple of weeks ago (which Howard was kind enough to mention in his blog), the recipe (although I have adapted it slightly) is originally from The Cooking of Southwest France by Paula Wolfert, but was reprinted in the Guardian, my adaptations to this were to decrease the quantity of beans, to just 500g, and to decrease the quantity of stock to about 1.4l. This resulted in a much lighter dish - although still the filling meal that one would expect from a cassoulet.

I was really pleased with how well this turned out, and the home made confit that was left over from this dish was really useful - I just quickly fried it in some of its fat, took the confit out of the pan, added some boiled new potatoes, to soak up all the really flavourful goose fat, and mixed it all together. So quick, (could only have taken 15 minutes to cook) but a really delicious (if slightly unhealthy) meal.