CASSOULET

Ingredients

• 1 tot olive oil
• 1 tot butter
• 1 packet streaky bacon, chopped
• 1 onion, chopped
• 2 carrots, chopped
• 2 sticks celery, chopped
• fresh thyme
• 2 bay leaves
• 1 cup white wine
• 1 tin chopped tomatoes
• 1 tin white barlotti beans, drained 
• 2 cups chicken stock
• 6 pork neck chops, seasoned with salt and pepper
• Baguette slices, toasted and chopped

Method

1. Place your potjie on the fire and heat the olive oil and butter in your potjie.
2. Fry the bacon and chopped onion until cooked.
3. Add the carrots and celery and fry until soft. Add the fresh thyme, bay leaves and the cup of wine and let this cook for 1 minute.
4. Add the tin of chopped tomatoes, tin of drained beans and chicken stock. Season with salt and pepper. Place the lid on the potjie and let this gently simmer for 30 minutes.
5. On the side, season your pork chops with salt and pepper and braai in your hinged grid over hot coals until cooked. Drizzle the baguette slices with olive oil and lightly toast over the fire.
6. Use your sharpest knife to cut the chops into smaller blocks. Also chop the bread into blocks. Add the meat into your potjie and give it a light stir. Add the chopped bread on top and serve to your guests straight from the fire into bowls.

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