What about something to warm you up ?! I'd say we have exactly what is needed on a day like this
Bila-Haut Latour de France Occultum Lapidem, Languedoc-Roussillion 2013 at £16.30
Praised year after year on Robert Parker’s website, this cuvée’s 2013 vintage is keeping up the pace. Another example of Chapoutier’s constant pursuit of excellence and worth decanting to show its best.
Made of a blend Syrah,Grenache and Carignan
this dry purplish red coloured wine features medium animal, spicy, floral, fruity and mineral scents and offers a broad texture as well as fleshy tannins.
His coulinary partner is undoubtely a rich and flavoursome casserole … even better if local !
So why don't try it with the best known gem of Languedoc Roussillon's gastronomy?
CASSOULET is a simple casserole of haricot beans stewed with mutton, pork or sausages originated from Castelnaudary, the main harbour of the Canal du Midi that joins the Atlantic to the Mediterranean.
Here's a quick version of the original recipe :
QUICK CASSOULET
Ingredients
30 ml (2 tbsp.) duck fat
1/2 medium onion, thinly sliced
1 large garlic clove, chopped
60 ml (1/4 cup) crushed tomatoes
125 ml (1/2 cup) veal stock
1 sprig of fresh thyme
1 small bay leaf
2 duck sausages with dried tomatoes (or other game sausages)
250 ml (1 cup) white beans, cooked
Salt and freshly ground black pepper
15 ml (1 tbsp.) vegetable oil
15 ml (1 tbsp.) butter
45 ml (3 tbsp.) bread crumbs
Method
Preheat the oven to 190°C (375°F). In a saucepan, heat the duck fat over medium-high heat. Sweat the onion for 2 to 3 minutes, stirring frequently. Add the garlic and cook for another minute, stirring continuously. Add the crushed tomatoes, veal stock, thyme and bay leaf.Reduce the heat and simmer for about 20 minutes, stirring frequently.
Meanwhile, in another saucepan, cover the sausages with cold water. Bring to a boil over medium-high heat. As soon as the water starts to boil, remove the sausages and set aside. Add the beans to the first preparation and stir gently. Season with salt and pepper.Simmer for 5 more minutes.
Place the mixture in the mini casseroles. In a skillet, heat the oil and butter over medium-high heat.
Brown the sausages on all sides for about 2 minutes.
Remove from the heat and let cool for 2 or 3 minutes. Cut the sausages into 2 to 3 cm (1 in.) slices.
Add them to the bean mixture. Sprinkle with bread crumbs and cook in the oven for about 20 minutes.
Serve hot and enjoy it !
