Everyone goes on at this time of year about making Christmas dinner preparations easier, or using up the leftovers in the days following the big day itself.
Not to be left out, I've tinkered with the standard recipe for cassoulet so it can use pre-cooked meats by reducing the cooking time. To allow for this, I've replaced the haricot beans with black-eyed beans which have a much quicker cooking time. I've also replaced the bouquet garni with chopped parsley and celery, since there won't be as much time for the flavours to infuse into the stock.
So, here's the video of this experiment...
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The main changes I would suggest would be to use a little less parsley and a bit more ham or gammon. It would probably also benefit from a little longer in the oven at a slightly lower temperature (say an extra 15 minutes and 10 degrees cooler).
It has already been suggested that it could have a dash of white wine added... I suspect this might be a worthwhile addition.
All comments gratefully received.
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