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The True Taste of Wales recipe for British Food Fortnight Chicken cassoult
Tags:Cassoulet with Chicken and Beans and Sausage,British Food Fortnight,Chicken Cassoulet,Chicken Cassoulet Recipe,The True Tate of Wales
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Hello, I’m Maryann Wright from the Polyn, a restaurant we come up with Sue in Welsh. And today I’m going to be cooking Oakland’s Organic Pre-rinsed chicken with Trealy Farm Funnel Sausages.
The chicken and sausages are very swelled that you taste goodness and we have this in our restaurant. I need just some fresh parsley and some dried bay leaves and some fresh thyme. Also, some garlic, some celery and some lemons and Cannelloni beans which I sautéed the night and have it strained and rinsed.
Well, I’m going to brown off the chicken in some hot olive oil this will get nice and brown to color the chicken which helps the flavor of the dish. Welsh is at the forefront of organic and environmental front able through to that and I’m just planning to wash the chicken all and more fat will get into the skin of the flavor of the finish dish.
I’ve got to cut the sausage in half to get by a size to use in the dish is a casserole and I’ll cook more evenly. There are hundreds of cooked which I finally see this they are really, really witty. That’s great in a casserole dish.
And a lot more plunges comes from very local sources and more and more it diffuse to be used from organic clay and the environment that is responsible the additional flow of difference with flavor and cloves used in beets.
Black mountains like salmon and the taste of Welsh of two type’s way that we use a lot in the restaurants along with our smoked chicken and the smoked hotdog. These are fantastic pieces of herbs that are produced in Welsh and when it comes to my mind is that Welsh a two times winner this cheese in Massachusetts.
These will need at least for quite so long just to get a little bit of a bit of color to them, allow to cook it moistly and we’ll cook even that chicken. Well, I like in the tip the Cannelloni beans that had been soaked overnight 24 hours and I’m going to add some bay leaves and some thyme. I’m just going to chop up.
We’re lucky enough to have great buttress in Welsh, a lot of great, great fast foods that are there for a spring for the last two years. The most famous is for the ready of who fast-forward how that thought came by.
So, I’ll put the garlic and with the herbs on the beans. Let’s go and have some celery. Now the chicken is softens to that. All these ingredients that you can get hold of very easily and about some fresh chicken stock, so that it’s important to use a good chicken stock, homemade chicken stock because it adds a lot of flavor to the beans.
All right, I’m going to put a little there and bring them into the boil and soak with, which about an hour. We’ve got this fully nicely, so I can put on the oven about 160 for around an hour.
Gremolata is a really simple little garnish. It’s a lemon zest, parsley and garlic. It’s usually serve with some Italian veal dish. In order to get —so it’s finely chopped but not so it’s not going to wilt it all. Let’s put that into the bowl when the chicken is cooked.
Okay, the casserole has been there in about for an hour fork an ounce. It should well cooked. It smells good so I’ll put a cup of pieces of chicken and some of the sausages. The beans are lovely and soft and the stock got all the flavors from the meat and sauce just make them up for the broth and sprinkle some gremolata, and I’ve got a lovely cake.
Okay, that’s the completed dish, Oakland’s organic pre-rinsed chicken Trealy farm and fennel sausages both Welsh that you taste goodness, cannelloni beans and gremolata.