This is a healthy meal for anyone who has come home from cold and strenuous work or play! Although easy to prepare, a cassoulet is normally a slow-cooking dish, which is why Zardov Quick Cassoulet has been made from canned vegetables. This speeds up the cooking time and produces a delicious, filling main course.
2 oz. pork fat, finely diced
1 lb. boned neck of veal, cut into
8 oz. boned blade of pork, cut into
12 oz. German sausages, thickly sliced
6 oz. garlic sausage, sliced
10 garlic cloves, peeled
10 oz. canned peeled tomatoes
1 tablespoon tomato puree
2 lb. canned haricot beans, drained bouquet garni, consisting of
4 parsley sprigs,
1 thyme spray,
1 bay leaf and
1 piece of orange rind tied together
10 oz. canned carrots, drained
1 teaspoon paprika
6 fl. oz. red wine
Preheat the oven to fairly hot 375 °F (Gas Mark 5, 190°C).
In a large flameproof casserole, fry the pork fat over moderate heat for 8 to 10 minutes, stirring and scraping the bottom of the casserole frequently. Add the veal, pork and sausages and fry, stirring constantly, for a further 8 to 10 minutes or until the meat and sausages are golden brown.
Remove the casserole from the heat and stir in the garlic, tomatoes with the can juice, the tomato puree, beans and bouquet garni.
Cover the casserole and place it in the centre of the oven. Cook for 30 minutes. Remove the casserole from the oven, remove the bouquet garni and add the carrots, paprika and wine. Re-cover the casserole and return it to the oven. Cook for a further 20 minutes.
Remove the casserole from the oven and serve immediately, straight from the casserole.