It’s a French delight that’s guaranteed to leave you feeling warm and fuzzy.
Cassoulet is set to debut at Maitland produce market on June 15 and heavily feature the region’s meat and vegetables.
Chef and Slow Food Hunter Valley leader Amorelle Dempster will combine chicken, Italian sausages, pork, bacon and lamb with the region’s onion, potatoes, carrots, celery, end of season tomatoes, lemon thyme, parsley and garlic to create the dish.
She will also use white beans, which were not available from farms in this area.
“It’s got so many meats that it is beautiful, rich and full of flavour and goodness. All the flavours flow into the sauce, it’s a rich and filling sauce. The white beans make the dish creamy, but it’s still good and healthy and full of protein; it’ll make you feel warm and fuzzy,"Slow Food Hunter Valley leader Amorelle Dempster
The dish will be ready to buy hot from 2.30pm. Shoppers can also buy a chilled version which they can cook at home.
A $15 serving will feed two people.
A wide range of winter vegetables will converge in The Levee between 2pm and 6pm.
Farmers Matthew and Liam Dennis, Austin Breiner and Tom and Dominique Christie are among the producers who will pick the food on Thursday morning before bringing it to the city centre to sell in the afternoon.
Telarah Public School’s green papaya, which was very popular at the last market, will also be available.
Are you ready to make a tasty cassoulet?
MAKE YOUR OWN CASSOULET
Serves 4 (double the recipe and enjoy it another day)
500 gms of dried white cannellini beans or 2 x 450g can of white beans
1 kg of chicken whole jointed, or wings. Place it in a pan and roast.
2 Italian sausages - poach and slice them
1 pork hock - cook with onion carrots and celery until tender. Save the stock and cut rind and meat for use in casserole.
2 rashes of bacon
1 lamb chump chop - grill it and dice it
2 large onions - dice it and cooked it until soft
2 x 450g cans of tomato
1 tablespoon tomato paste
100mls of white wine
1 litre of chicken stock or the stock from the cooked hock
1 bunch of lemon or regular thyme
1 bunch of parsley stalks chopped fine
6 cloves of garlic