French Saute' d'Agneau (Lamb Saute/Stew)

This sophisticated meat dish, Saute' d'Agneau is simple to prepare and cook. To make the dish slightly richer, espagnole or demi-glace sauce may be used instead of the stock, which I have used. However, this will increase prep time considerably. Serve with petits pois and sauteed potatoes.

Ingredients

3 tablespoons olive oil
1 kilo chunky lamb cubes
1 celery rib, cut into chunks
1 medium onion, cut into chunks
3 cloves garlic, roughly crushed and chopped
1/2 cup red wine
1 cup beef stock
1 tablespoon cornflour, mixed into a paste with 2 tablespoons of water
1 small tin of chopped tomatoes
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon grated lemon zest
100 grams button mushrooms, sliced

Method

1. In a non stick frying pay, heat 2 tablespoons of the oil.
2. Add the lamb and saute' for 10 minutes or until evenly browned and then remove from pan.
3. Reduce head and add an additional tablespoon of oil. Add the celery, onion and garlic and gently saute for 5 minutes until onions are clear.
4. Pour in the wine and stock, then add the cornflour and bring to a low boil to thicken, stirring constantly to avoid lumps forming.
5. Return the meat to the pan and add the tomatoes, salt, pepper, lemon zest and mushrooms.
6. Simmer on a low heat with the lid on for 1.5 hours
   
7. Serve piping hot into shallow pasta dishes.
   

Cassoulet (Mixed Meat and Bean Casserole)

Ingredients

Serves 8

1kg dried white beans
200 g bacon rind, chopped
300g fatty bacon, chopped
4 portions of duck or goose confit (or alternatively 2 duck thighs and 4-5 tablespoons of lard)
40cm fresh pork sausage, sliced into 2cm chunks
750g pork shoulder or shin
3 cloves garlic
1 bouquet garni
1 onion, spiked with 2 cloves
Salt and pepper

Method

1. Soak the beans over night, drain and place into large saucepan.
2. Pre heat oven to 160 c.
   
3. Cover beans with cold water and boil for five minutes.
4. Drain the beans, then tip back into the saucepan and cover again with warm water.
5. Add the bacon rind, bacon, garlic, bouquet garni, onion and season with salt and pepper.
6. Cook for an hour on a very low simmer.
7. Take out confit meat and put to one side, then melt confit fat in a separate pan.
8. Add chopped pork, season with salt and pepper and brown.
   
9. Remove pork to one side and brown sausage.
   
10. Reserve the cooked confit oil.
    
11. Tip beans, onion, garlic and bouquet garni, along with cooking liquid, into a large oven proof dish.
12. Place a layer of the confit and pork, then a layer of beans, then add the remaining meat, excluding the sausage.
13. Top with the sausage pieces and pour in the cooked confit oil.
14. Cook in oven for one hour.
    

Hollandaise Sauce

Ingredients

100g butter chopped into cubes
1 tbsp white wine vinegar or lemon juice
2 egg yolks
dash of cream
Salt to taste
Pinch of cayenne pepper

Method

1. Put about an inch of water into a saucepan and bring to the boil, then simmer gently. Put a small mixing bowl, big enough to sit tightly on top of the saucepan. Be very careful not to let it's base touch the boiling water.
2. Put the egg yolks, water and half the vinegar or lemon juice and cream into the bowl and whisk until the egg yolks start to thicken.
3. Now slowly add the butter, a little at a time, whisking as you go. Do not let the sauce boil or it will curdle. Add salt and a pinch of cayenne pepper together with the remaining vinegar and beat until smooth.