FAST CASSOULET WITH CRISPY SOURDOUGH TOPPING
SERVES 4 PREP 20 MINS COOK 35 MINS PER SERVE 3752kj COST $$$
1 tbsp olive oil 500g pork chipolatas 1 carrot, roughly chopped 1 celery stalk, chopped 1 red onion, peeled, chopped 1 garlic clove, whole 250g Swiss brown mushrooms, quartered 1 rindless bacon rasher, sliced 2 bay leaves 1 tbsp chopped sage leaves ½ cup red wine 2 x 400g cans diced tomatoes with mixed herbs 400g can cannellini beans, rinsed, drained 400g can borlotti beans, rinsed, drained ½ cup chopped chargrilled capsicum CROUTON TOPPING 150g sourdough bread, stale ⅓ cup grated parmesan 1 tbsp olive oil 2 tbsp finely chopped parsley
1 Preheat oven to hot, 200°C. 2 In a large flameproof casserole dish, heat oil on high. Cook chipolatas 3-4 minutes, turning, until browned. Transfer to a plate. 3 In a food processor, combine carrot, celery, onion and garlic. Pulse until finely chopped. 4 Using the same pan, saute mushrooms, bacon, vegetable mixture, bay leaves and sage, 8-10 minutes, until soft and fragrant. Pour wine into pan to deglaze and simmer 3-4 minutes, until liquid is reduced by half. 5 CROUTON TOPPING Tear sourdough into rough 2cm croutons. Place in a large bowl with parmesan, oil and parsley. Toss to coat and season well. 6 Return sausages to pan with tomatoes, beans and capsicum. Bring to simmer. Scatter crouton topping evenly over top. Bake in oven 15 minutes, until golden brown and crisp.
TIP When fresh tomatoes are cheap, ripe and plentiful, use in place of canned.