4 Separate the confit into meat and fat. Pull meat off the bone. Add about two tablespoonfuls of the fat to a large pan (to which you will eventually add the beans) and set it over a high heat. When it is sizzling, add the lamb chunks in batches so that each has its own space on the bottom of the pan. Fry for about three minutes, stirring and turning over, to seal each piece. When all the lamb has been sealed, turn down the heat and add the sliced onions to the pan. Fry them for three minutes, stirring continuously. Add tomatoes, rest of garlic and one cupful of liquor from the bean pan. Cook for ten minutes over a low heat. 5 Returning to the bean pan (assuming it has had an hour by now), add both kinds of sausage, whole. Leave for a further 15 minutes. 6 Remove and discard the bouquet garni. Take out the onion, rind and sausages. Pour the beans and liquor into a colander over a bowl, so as to keep the liquor. Add the beans to the onion mixture in the other pan and stir gently to combine. Set the oven to 250F/120C/ gas ½. 7 Slice the cooked sausages into 1cm/ ½ inch slices. Lay out the pork rind on the bottom of the ovenproof dish. Now layer the dish alternately with meats and the onion/bean mixture. Finish with a good layer of beans. Now add bean liquor until just the topmost beans stand clear. Spread remaining confit fat over the top. 8 Bake, uncovered, for three hours. Remove hourly to check the level of the liquor. Top up if necessary. 9 After three hours, sprinkle the toast/parsley mixture across the top. Return to the oven for another hour. |
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