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cork 2, verb (oh) and Mediterranean Cassoulet with Mixed Pulses and Harissa (recipes)


cork 2, verb (oh)



2 v [T]
to close a bottle by blocking the hole at the top tightly with a long round piece of cork
-opposite uncork uncork

Mediterranean Cassoulet with Mixed Pulses and Harissa (recipes)








Serves 4



Preparation time

overnight



Cooking time

1 to 2 hours

















Ingredients



4 tbsp extra virgin olive oil1 onion, chopped2 cloves of garlic, crushed1 large red pepper, cut into 2cm/¾in dice1 large yellow pepper, cut into 2cm/¾in dice1 aubergine, cut into 2cm/¾in dice2 courgettes, cut into 2cm/¾in dice1 tbsp tomato purée4 tomatoes, peeled, deseeded and roughly chopped½ tbsp brown sugar½ tsp harissa paste, or to taste125ml/4fl oz dry white wine900ml/1½pt vegetable stock110g/4oz haricot beans, soaked overnight and then drained110g/4oz brown lentils, soaked overnight and then drained 1 tbsp rosemary, chopped1 bay leaf¼tsp fennel seedsFor the Millet Crust:100g/4oz millet75g/3oz fresh white breadcrumbs90g/3½oz softened unsalted butter3 tbsp black olives, finely choppedsalt and freshly ground black pepper



Method



1. Preheat the oven to 160C/325F/Gas 3. Heat the olive oil in a pan, add the onion and garlic and cook for 8-10 minutes, until golden. Add the peppers, aubergine and courgettes and cook for a few minutes to soften. Stir in the tomato purée, tomatoes, sugar and harissa and cook for a further 5 minutes.2. Add the Wine, stock, haricot beans, lentils, herbs and fennel seeds and bring to the boil. Transfer to an ovenproof dish, cover with a lid and cook in the preheated oven for 1 hour, or until the pulses are tender.3. Meanwhile, cook the millet in a large pan of boiling salted water for about 20 minutes or until tender, then drain. Mix it with all the Other ingredients for the crust and season lightly. Remove the cassoulet from the oven and top with the crust, then return to the oven for a further 20 minutes until the crust is golden brown.Non-Vegetarian suggestion:Add duck confit and Toulouse sausage to the cassoulet.