Cassoulet

Ingredients :

• 300g chicken thigh fillets
• 300g lean lamb
• 300g lean pork loin
• 60g lard
• 2 medium onions, chopped
• 2 cloves garlic, crushed
• 2 sticks celery, chopped
• 1 tbsp plain flour
• 1 x 440g can tomatoes, drained, juice reserved
• 1 cup white wine
• 1 tspn fresh thyme leaves
• 2 bay leaves
• 3 cloves
• ground pepper, to taste
• 1 x 410g can white cannellini beans, drained
• 200g chopped pickled pork
• 100g salami, chopped

Preparation and Cooking Instructions

1. Trim meat of excess fat and cut into 2cm cubes. Heat lard in large pan, cook chicken until brown; remove. Cook lamb until brown, remove. Cook pork until brown ; remove.
2. Add onions to remaining fat in pan, cook until well browned. Add garlic and celery, stir 1 minute, remove. Sprinkle flour over base of pan. Add chopped tomatoes, tomato juice and wine; stir until sauce boils and thickens. Add thyme, bay leaves, cloves and pepper. Bring to boil, reduce heat and simmer uncovered for 10 minutes.
3. Add meat, onion mixture and cannellini beans, cover and simmer 1 hour.
4. Remove lid, add pickled pork and salami; cover and cook for 30 minutes.