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Recipes for Thomasina Miers’ Sausage and Pea Cassoulet with Butter Leaf Salad – Perfect for Late Summer Dining | Delicious Summer Eats and Drinks


At a recent festival near Bristol, a chef cooked up a delicious dish of pasta with peas that burst with flavor. Inspired by this, a recipe for a late summer sausage and pea cassoulet with gremolata crumb has been shared by the chef. This rich and hearty dish combines sausages, fennel, onions, and peas, creating a mouth-watering combination that is perfect for the season.

To make the dish, sausages are rolled into meatballs and cooked until golden. Fennel, onions, thyme, bay leaves, and garlic are then added and cooked until soft and fragrant. Potatoes, wine, and stock are added to the pan along with peas and beans. The mixture is cooked until the flavors meld together, creating a delicious and comforting meal.

To top off the cassoulet, a gremolata topping made with parsley, lemon zest, and breadcrumbs is sprinkled over the dish and grilled until golden. The dish is served with a butter leaf salad dressed with a burnt lemon and tarragon dressing, adding a refreshing and herby contrast to the hearty cassoulet.

This recipe is perfect for a gathering or a cozy night in, offering a taste of late summer with its combination of flavors and textures. The dish is sure to impress friends and family with its rich and comforting flavors, making it a must-try for anyone looking to add a touch of gourmet to their meal.

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Photo credit www.theguardian.com

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