This dish is a simple casoulet, made with chopped onions, red-skinned potato (2), chopped beetroot (4), and some wild boar salami (a special purchase from Aldi), ham stock, and a little tomato puree.
Casoulet is a style of cooking in which everything goes into the same pot, and is cooked slowly, as you do when making Irish Stew. I cooked this one under glass for about 45 minutes, stirring occasionally. It can be cooked longer if preferred. I added some pepper and some oregano to the dish.
Easy to make, and the salami adds great flavour.
Beetroot with Wild Boar Salami
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