Our January 2011 Challenge comes from Jenni of The Gingered Whisk
and Lisa from Parsley, Sage, Desserts and Line Drives
. They have challenged the Daring Cooks to learn how to make a confit and use it within the traditional French dish of Cassoulet. They have chosen a traditional recipe from Anthony Bourdain and Michael Ruhlman.
(Makes approx.480 ml)
360 ml olive oil
2 g salt
10 whole black peppercorns
5 sprigs fresh thyme
65 garlic cloves, peeled
1 bay leaf
Preheat oven to 150⁰C.
In a large pot place all ingredients and pour in oil; make sure all garlic is covered with oil.
Bake for 1 hour or until garlic is golden brown and tender. Let it cool.
To store transfer garlic and oil to a glass jar; cover with plastic wrap.
Can be refrigerated for up to 2 weeks.
Prep time : 30 min
Cooking time : 1 h
3 medium leeks, white and pale green parts only
4 medium carrots, chopped
4 garlic cloves, chopped (from recipe above)
60 ml olive oil
4 thyme sprigs
2 parsley sprigs
1 bay leaf
1 g ground cloves
Salt, pepper to taste
2 cans white beans, rinsed and drained
960 ml water or vegetable broth
300 g fresh bread crumbs
80 ml olive oil
12 g chopped garlic
80 g chopped parsley
Halve leeks lengthwise and cut crosswise into 1/2-inch pieces, then wash and pat dry.
In a large pot heat up oil over medium heat; add leeks, carrots, celery, garlic, thyme and parsley, cloves. Season with salt and pepper. Cook for about 15 minutes then add beans and pour in water. Cook for further 30 minutes, stirring occasionally, or until carrots are tender.
Preheat oven to 180⁰C.In a bowl toss breadcrumbs, oil and garlic until well coated. Spread in a baking sheet and toast for 12-15 minutes. Let it cool.
Return breadcrumbs to the bowl and stir in parsley.
To finish cassoulet:
Discard herb sprigs and bay leaf .With potato masher mash some of beans to thicken broth. Season with salt and pepper. Just before serving, sprinkle with garlic crumbs.
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