Aberdeenshire Slow Food Convivium
Aberdeenshire Slow Food Convivium
| Welcome to our recipe page, we will try to keep ringing the changes and we'd be grateful for your recipes to help! Winter is beginning to take a grip so it is time to look out all the recipies which will keep you roasting warm on those cold and chilly evenings, the Casseulet below is one which is very loosely based on the Southern French Dish which can contain anything from Lamb to Duck, I use good quality sausages which I get from the Chicken Lady (!) in Huntly. This recipe is so simple, all you need is a big casserole pan If you would like to submit your 'Slow' recipes, please email us. Remember to let us know where you source your ingredients. |
Approx 3 Tablespoons olive oil
1lb Pork Sausages
4oz Smoked Streaky Bacon
1 Large Onion coarsly chopped
1 - 2 Cloves garlic depending on taste
2 400g tins of tomatoes (chopped or otherwise)
1 400g tin Cannelini Beans (drained) OR 1 400g tin Baked Beans (drained)
1 large glass good "meaty" red wine (Fitou, Spanish Tempranillo, Chianti)
Fry the sausages in a large casserole dish in one third of the oil until they are brown, remove and set to one side chop in half when cool enough.
Next add a little more oil and fry the bacon in the same pan remove when well done and set to one side.
Then add a little more oil to the pan and fry the onions, don't worry about all the burnt bits in the pan, they add to the flavour. When the onions are
turning brown put the bacon back in and add the garlic. Fry for a minute or two.
Now return the halved sausages to the pan and add the red wine, chopped tomatoes and the beans.
Bring to the boil, stirring to scrape all of the gooey bits off the bottom and sides of the pan. Simmer this for about half an hour, keep stirring it to make sure
that it does not stick.
Serve in large bowls with a spoon and a chunk of French bread and a glass of the "meaty" wine.
This is even better the following day, reheated slowly!
For the vegetable base:
2tsp Vegetable oil
6 Celery sticks (cut into 1" pieces)
2 Carrots (thinly sliced)
1 Large onion (finely chopped)
3/4pt Vegetable stock
1tsp Lemon juice
Preheat oven to 200°C/gas mark 6.
Stir together all the meatball ingredients and form into balls.
Lightly fry the meatballs in a smear of oil to seal the outside.
Heat the oil and gently fry the vegetables for 3 minutes, then transfer to an ovenproof dish. Pour over the stock and lemon juice and season with salt and pepper.
Place the meatballs on top of the vegetables and stock and bake in the oven for 40 minutes until tender.
Our thanks to Polly Sayers for this recipe
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Place the noodles in a heatproof glass bowl. Cover with freshly boiled water and soak for five minutes. Put the stock in a large soup bowl, add the garlic (and chicken, if used) and the ginger.
Drain the noodles and add to the bowl, sprinkle with the herbs.
Our thanks to Polly Sayers for this recipe
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Polly's ingredients were sourced at:
Stones Delicatessen
27, High St
Banchory
Tel: 01330 820 388
Lembas Organic box scheme:
Paul & Freya van Midden
Lorieneen
Bridge of Muchalls
Stonehaven
Butchery:
John Troup
Station Square
Aboyne
Tel: 013398 86217
FOR MORE 'SLOW' STOCKISTS CLICK HERE