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Double-Quick Cassoulet

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CATEGORY CUISINE TAG YIELD
Meats, Grains Ainsley’s m, Ew 4 servings

INGREDIENTS

1 tb Olive oil
1 Onion; finely chopped
1 ts Frozen garlic
400 g Boneless lamb leg steaks
6 Rashers smoked streaky bacon
2 Carrots
1 400 gram can chopped tomatoes
150 ml Red wine
150 ml Hot lamb stock
1/4 ts Dried rosemary and thyme
2 Thick slices; stale white bread
Knob butter
1 400 gram can haricot beans
1 sm Bunch fresh parsley
Salt and pepper

INSTRUCTIONS

1 Cut the lamb into cubes and chop the bacon. Heat the oil in a large saute
pan and cook the lamb with the bacon for a couple of minutes until browned.
Chop the onion and add to the pan with the frozen garlic.
2 Dice the carrots and add to the pan with the tomatoes, wine, stock and
herbs. Cover and cook for 20 minutes until the meat is tender.
3 Cut the crusts from the bread and discard. Place the bread in a food
processor and whizz to make fine crumbs. Heat the butter in a frying pan
and fry the breadcrumbs until golden.
4 Stir the beans into the cassoulet and season to taste. Finely chop the
parsley. Spoon the cassoulet into a heatproof dish and sprinkle over the
crumbs with the parsley. Serve.
Converted by MC_Buster.
Per serving: 107 Calories (kcal); 4g Total Fat; (38% calories from fat); 2g
Protein; 12g Carbohydrate; 0mg Cholesterol; 54mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other
Carbohydrates
Converted by MM_Buster v2.0n.

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