[chris05]

cassoulet... duck... pork belly... bacon from Steve's butchers  and 20 of his spicy sausages... 5 tins of various beans, half a bottle of 2006 claret... in the dish, rest in me...  3 tins of toms.. a whole tube  of tom puree.. 5 bay leaves..  a tree of thyme, a bulb of garlic... 4 hours cooked....

now, WhyTF is that not our UK Xmas dish???

Full recipe, NOW please - sound AWESOME! 

  sounds amazing. Is it simply a case of sealing the meat and chucking the rest in?

[fatdoc]

yep... oh.. and 10 cloves of garlic, a massive sprig of thyme and 4 bay leaves.

dont boil it, put it in the oven the night before for 2.5 hrs.. and then on the day microwave it, saves the now gorged beans from destruction. weirdly this works best. great for a sunday eve cook fest as so to eat well in the week when working yr tits off and dont have time to cook winter food.

The sausages are best if in a toulouse type style.

[slackline]

Just remember to tell people when they are fat.

[fatdoc]

from my childhood I've always loved the meat product that is a fray bentos steak and kidney pie. no else likes em, and my family hate kidney.

so, when missus went out for a curry with her mates I packed the kids off to bed to make a S&K pie of pies..

here we go:

500g of  chopped, fatty steak and an onion, sealed in pan, onions browned off well.... with a touch of colour on the meat.

remove meat, in same pan: 350g of filleted lambs kidney, gently fried in butter, sage and balsamic.

pan "cleaned" with 300ml of water,, then 5 tablespoons of lea and perrins, half a table spoon of bisto and and same of plain flour. 4 teaspoons of english mustard. heat through & stir++

chuck all in a flat pie dish.

closely put prebought sheet of puff pastry on mix & seal onto edges with butter.

low heat oven, intermittently painting milk on the top / foil to stop it burning... about 90 mins.

damn, that was good!