Tag Archives: pork

Birthday Feast: Cheats Duck Cassoulet

12 Sep

Last week was the 1st Birthday of the Legal Tart! How time has flown!

I first started this blog a year ago to give me an outlet from my legal work. Don’t get me wrong I do for the most part enjoy what I do, but there are times where I need to do something completely different, and while I still play with the idea of moving to Positano and selling tomatoes for a living, cooking and blogging seems a little less extreme 🙂

They say mindfulness is the key to happiness. Some people achieve this through yoga and meditation, others through going for a run, but my mindfulness comes through cooking and as a side bonus I get to eat the fruits of my labour and feed others.

I can’t pretend that blogging has been a completely joyful experience. There are times, largely when I am having technical issues like today, that blogging can feel like another thing on my to-do list. But when I see comments from all you lovely readers I am always glad I took the time to put down some thoughts and share a recipe.

Almost a one pot wonder!

This meal is a celebration meal. I keep promising myself that I am going to make a proper cassoulet, but time so far as worked against me. When I saw this short-cutted version I couldn’t believe my luck and marked it immediately for later cooking. You will be rewarded for your efforts with meltingly tender pieces of duck that simply fall from the bone and a rich sauce.

Cheats Cassoulet

Adapted slightly from Gourmet Traveller

Serves 6-8

  • 2 tbsp of duck fat
  • 1 duck (ask your butcher to carve it up for you or in the alternative buy breast and leg pieces)
  • 2 onions finely chopped
  • 2 cloves of garlic minced
  • 300 gms of speck chopped into 2 cm pieces
  • 400 gm can of chopped tomatoes
  • 400 gems of dried cannellini beans soaked overnight
  • 6 sage leaves
  • 3 bay leaves
  • 2 tsp of all spice
  • 2 litres of water
  • Fresh bread crumbs
  • 2 tbsp of olive oil
  • Salt and pepper

1. Soak beans in water overnight in a large bowl, the water height should be about 5 cm above the beans

2. Heat duck fat in a very large casserole pot and out on high heat

3. Season duck with salt and pepper on the skin side and then place skin side down into the hot duck oil.

4. Once the duck fat as rendered slightly and the skin looks golden flip the duck piece over and cook on the other side You may need to do this in batches.

5. Place cooked duck on a plate and set aside

6. Lower the heat to medium and add the onion garlic and speck and fry off until the onion has softened.

7. Return the duck to the casserole pot with the tomatoes, drained beans, sage leaves, bay leaves, allspice and 2 litres of water.

8. Place in the oven and allow to cook for 3- 3 ½ hours or until the beans are tender.

9. Once the beans are tender remove the duck pieces into a large shallow baking dish and then top with the bean and sauce mixture.

10. Scatter a coating of breadcrumbs on the top and drizzle with olive oil before returning to the oven. Turn the heat up to 200 degrees, allow the breadcrumbs to brown

11. Serve straight from the casserole dish with a green salad and some baguette.

Food Unity: Pork and Black Bean Mexican Burgers

6 Aug

Why go out for a burger when you can have a steak at home goes the old saying. Why? because sometimes nothing satisfies quite like a burger . Now I know what the saying was referring to and I am not suggesting that you start referring to your beloved as a burger, thought quite frankly I am not enamoured by being called steak either, actually lets just stay away from comparing anyone to meat products entirely so as to avoid any unsavoury punning 😉

While staring out my window at work, so as to avoid having the look at the confusing piece of legislation in front of me again, I got to thinking about what I wanted to make on the weekend. What did I feel like I pondered and I was torn between an overwhelming desire for both Mexican and burgers. In a moment of transnational food unity I decided to make a Mexican inspired beef pattie to be paired with toppings and crusty bread to make a Mexican style burger. Aye Carumba!

The patties are a little delicate, although they do keep their shape while being cooked, but I highly recommend placing them in the fridge for an hour before cooking to allow them to firm up. The Mexican seasoning is not overwhelming or hot, but gives a hint of smoky spiciness that distinguishes this burger from other more traditional burgers. Paired with whatever toppings take your fancy, cheese and guacamole being mandatory, this feels like a seeing an old lover with new eyes.

Do you prefer steak or burgers?

 

 

Pork and Black Bean Burgers

Recipe by the Legal Tart

serves 6

  • 500 gms of Pork mince
  • 1 red onion chopped finely
  • 1 garlic clove crushed
  • 1 chilli chopped finely
  • 1 can of black beans thoroughly trained and crushed lightly with a fork
  • 2 tbsp of taco seasoning
  • 1 tbsp of chipotle tabasco
  • 1 Egg beaten lightly
  • 1 Tbsp of tomato paste
  • Salt and Pepper

 

1. Fry off the onions, chilli and garlic until the onion is soft then add the taco seasoning and stir to coat the onion mixture. Cook for approximately 2 mins. Put aside to cool

2. Add the slightly crushed black beans to the mince then add the beaten egg and the tabasco.

3. Add the onion mixture and mix with your hands until the mixture feels well combined and is starting to stick together. Season with salt and Pepper

4. Make the mixture into patties and place on a tray in the fridge for at least 1 hour.

5. Place any patties you know you don’t need to cook immediately wrapped and in a container in the freezer or fridge.

6. Cook the remaining patties for several minutes on each side remembering to turn the patties gently to avoid any risk of them breaking up.

7. Serve in a crusty bread roll with guacamole sour cream, cheese and lettuce.

 

 

Quickie Dinners: Pasta with Peas and Pancetta

30 Jan

Sometimes you want a quick dinner made from things you have in the fridge. Pancetta may not be something everyone keeps in their fridge, so you could of course substitute ham, speck or bacon. I had some cream left over from some dessert I made and  despite my dislike for peas, I usually have some of them in my freezer. I must admit that there is always white wine open in my house and using it in food ensures I don’t just drink it while unwinding after a hard day. You could just use stock or water, but the end result will be a little thinner in flavour. Plus how better to justify having a glass while you cook!

Fast, Filling and Tasty

This isn’t a fancy meal but it is tasty, filling and fast.

What is your favourite quick dinner meal?

Pasta with Peas and Pancetta

Serves 1

  • Small shell pasta enough for one
  • 1/2 diced  onion
  • 1 garlic clove
  • 3 slices of pancetta sliced
  • 1/2 cup of baby peas
  • 1/3 cup white wine ( I use chardonnay my tipple of choice)
  • 1/4 cup cream

1. Bring water to boil in pan and add pasta

2. Heat  small amount of olive oil in pan and add dice onion. Cook for 1 minute

3. Add pancetta and cook for a further 2 minutes before adding garlic. Cook for a further minute

4. Add wine and deglaze the pan scraping at any bits stuck to the bottom of the pan, reduce until half the liquid is left.

5. Add peas and stir in until tender

6. Take 1/2 cup of water from the boiling pasta pot and put aside.

7. Take pan off the heat and turn off the hob and add cream stirring in to the other ingredients.

8. Drain pasta.

9. Place the sauce pan back on the previously used warm hob, add the pasta and enough water to create a sauce that coats the pasta.

10. Serve with parmesan.

 

 

 

 

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