Page 26 - Fresh Magazine – A Christmas of Good Food Karma

SUPERVALU LOVES
IRISH CRAFTS
The notebooks throughout this feature were handcrafted by Duffy Bookbinders, a fourth generation of craftspeople based
near the Five Lamps in Dublin.
WWW.DUFFYBOOKBINDERS.COM
KITCHEN SWOT
TRADITIONAL CASSOULET WOULD HAVE CONFIT DUCK AND CANNELLINI BEANS.
SAUSAGE, KALE AND MUNG BEAN CASSOULET SERVES 4
200g dried mung beans
800ml chicken stock
100g piece of streaky bacon, cut into
chunks
1 carrot, finely diced
2 garlic cloves, thinly sliced
2 tablespoons olive oil
1 x 492g pack of Superquinn SuperValu
sausages
2 red onions, sliced
1 tablespoon finely chopped fresh
rosemary
salt and freshly ground black pepper 300g kale, woody stalks removed and
chopped into 5cm pieces
small handful of fresh flat-leaf parsley,
roughly chopped, to garnish
1Soak the beans overnight in cold 2water, then drain.
Pour half of the stock into a
saucepan and add the beans, streaky bacon, carrot and garlic. Bring to the boil, then reduce
the heat and simmer for 30 to 40 3minutes, until the beans are tender.
Meanwhile, heat the oil in a
casserole dish over a medium heat and fry the sausages until golden. Add the onions and rosemary, then reduce the heat. Cover with a lid and cook gently for 10 minutes, until the onions are soft and lightly caramelised, giving them 4an occasional stir. Season to taste.
Pour in the remaining chicken
stock and the cooked bean mixture and season. Bring to a simmer and cook for around 20 minutes, skimming occasionally. About 10 minutes before the cassoulet is cooked, add the kale and simmer for 2 minutes with a 5lid on.
Garnish with chopped fresh
parsley and season again to taste. Serve hot.
dashing bangers
SUPER STAR SAUSAGES
THE FAMED AND MUCH-LOVED SUPERQUINN SAUSAGES HAVE BEEN MAINTAINED BY SUPERVALU, AND IT’S NO WONDER. THE FAMILY FAVOURITE SAUSAGES WON A QUALITY FOOD AWARD 2015.
24 | FRESH WINTER 2015
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