After four weeks back in the school routine I find myself faltering and dreaming of late sleeps and long breakfasts in the middle of the week. I'd sell my soul for a lie in, sorry in advance for any bakers out there who spend their waking hours in the twilight zone. The lunchbox routine sometimes catches me unawares and I find myself, come Friday with nowt to put in the kids sandwiches, mainly becues they keep putting entire sides of ham on toast for snacks. Today I gave Son No.1 a sandwich of Roquefort, he'll get a slagging for the smell of it I'm sure. So what did Son No.2 who doesn't eat cheese take to school? Grated white chocolate sandwiches!!!! Yes I said it! Sue me, I'm a bad Mother!!!! He assured me they would think it was mayonnaise so I was ok... Hey, I might be a foodie but I fall off the wagon too. Anyway I thought you'd enjoy that.
Just to prove I'm still enviable in the kitchen here's a little something I whipped up from nothing. I love these rare moments of culinary inspiration that actually work out ok. I'm calling it Slob's Cassoulet as it's a bit like Cassoulet, though I'm sure I'd be excommunicated from France for even suggesting that. I have made the real thing, from my Larousse, which says, and I quote "Cook it in a wood oven, preferably fired by mountain gorse...." Wait.... Ha ha ha ha. So there's no mountain gorse growing in Limerick City centre so I used my trustee fan oven as usual. I have a huge stash of Caroline Rigneys amazing pork sausages in my freezer as my Dad brought me a consignment of them last Sunday from her farm in Curragh Chase. If you have good bangers, a few cans of butter beans and tomatoes you can do anything. So here it is.
Chancers Cassoulet-ish aka Sausages and Beans
You will need
4-6 nice sausages
I can butterbeans drained
1 can chopped tomatoes
Some cheddar cheese, crumbled
Take some kind of ovenproof dish, about 8inch round. Put 4-6 nice big sausages in it, the better the banger the better. Put them in the oven, sans gorse, at 200degreesC for about 30 mins till they are nice and brown.
Take the dish out and roughly shop the sausages into chunks. Pour over the beans and tomatoes and I threw in a little chopped rosemary. Sprinkle on some cheese and season. Cover in breadcrumbs and press them down. Return it to the oven and cook till it's nice and brown and bubbly. Scoff smugly and drink a bottle of red wine.