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Name: Spatchcock And Black Bean Cassoulet
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 1 375 gram packet chinese; ; consistency); 6 Spatchcock; 1 tb Oyster sauce; 1 Clove crushed garlic; 375 ml Tomoato juice; ; or brown sugar); 1 Ginger root; (sliced); 1 tb White vinegar; 2 Preserved lemons; rind of; Vegetable oil; (for desired; 200 ml Soy; 1 tb Hoisin sauce; 4 Eggs yolks; 4 Whole garlic bulbs; 1 c Black beans; 1 375 gram tin tomatoes;; 1 md Onion; 4 ts French mustard; (dijon); 1 / ltr water; ?; 1 ts Chopped ginger; 1 tb Palm sugar; (you could use

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INGREDIENTS

CASSOULET
1 375 gram packet chinese
; consistency)
PRESERVED LEMON AIOLI
6 Spatchcock
1 tb Oyster sauce
1 Clove crushed garlic
375 ml Tomoato juice
; or brown sugar)
1 Ginger root; (sliced)
1 tb White vinegar
2 Preserved lemons; rind of
Vegetable oil; (for desired
200 ml Soy
1 tb Hoisin sauce
4 Eggs yolks
4 Whole garlic bulbs
1 c Black beans
1 375 gram tin tomatoes;
1 md Onion
4 ts French mustard; (dijon)
1 / ltr water; ?
1 ts Chopped ginger
1 tb Palm sugar; (you could use

Servings

INSTRUCTIONS

Place all of the above in a deep braising dish and cook for 45-50 minutes at 140c Drain and keep the spatchcock in the fridge for 2-3 days. Before serving, roast for 10-15 minutes at 200c. Cassoulet: Saute the onion, ginger and garlic, then add the sausage. Add in the tomatoes and juice. Cook until the sauce has slightly reduced, then add the palm sugar, hoisin and oyster sauce and finally the black beans. Cook until beans are tender and sauce is thick. Preserved Lemon Aioli: Mix all ingredients in a food processor adding vegetable oil to thicken mixture and season with a little salt and pepper. To Assemble: Place the cassoulet in small dish and sprinkle some black sesame seeds over the top. Put onto a serving plate, place the spatchcock on the side with a dollop of the aioli dressing. Per serving: 200 Calories (kcal); 1g Total Fat; (4% calories from fat); 10g Protein; 43g Carbohydrate; trace Cholesterol; 547mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 3 Vegetable; 4 1/2 Fruit; 0 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

NOTES

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Spatchcock And Black Bean Cassoulet

CASSOULET
1 375 gram packet chinese
 ; consistency)
 PRESERVED LEMON AIOLI
6 Spatchcock
1 tb Oyster sauce
1 Clove crushed garlic
375 ml Tomoato juice
 ; or brown sugar)
1 Ginger root; (sliced)
1 tb White vinegar
2 Preserved lemons; rind of
 Vegetable oil; (for desired
200 ml Soy
1 tb Hoisin sauce
4 Eggs yolks
4 Whole garlic bulbs
1 c Black beans
1 375 gram tin tomatoes;
1 md Onion
4 ts French mustard; (dijon)
1 / ltr water; ?
1 ts Chopped ginger
1 tb Palm sugar; (you could use

Place all of the above in a deep braising dish and cook for 45-50 minutes  at 140c    Drain and keep the spatchcock in the fridge for 2-3 days.    Before serving, roast for 10-15 minutes at 200c.    Cassoulet:    Saute the onion, ginger and garlic, then add the sausage.    Add in the tomatoes and juice.    Cook until the sauce has slightly reduced, then add the palm sugar, hoisin  and oyster sauce and finally the black beans.    Cook until beans are tender and sauce is thick.    Preserved Lemon Aioli:    Mix all ingredients in a food processor adding vegetable oil to thicken  mixture and season with a little salt and pepper.    To Assemble:    Place the cassoulet in small dish and sprinkle some black sesame seeds over  the top.    Put onto a serving plate, place the spatchcock on the side with a dollop of  the aioli dressing.        Per serving: 200 Calories (kcal); 1g Total Fat; (4% calories from fat); 10g  Protein; 43g Carbohydrate; trace Cholesterol; 547mg Sodium Food Exchanges:  1 1/2 Grain(Starch); 1/2 Lean Meat; 3 Vegetable; 4 1/2 Fruit; 0 Fat; 0  Other Carbohydrates      Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (76g)
Recipe Makes: 6 servings

Calories: 101
Calories from Fat: 30 (30%)

Amt Per Serving		% DV

	Total Fat 3.3g	4 %
	Saturated Fat 1.2g	6 %
	Monounsaturated Fat 1.4g
	Polyunsanturated Fat 0.6g
Cholesterol 139.9mg		43 %
Sodium 131.8mg		5 %
Potassium 179.9mg		5 %
Total Carbohydrate 12.7g		4 %
	Dietary Fiber 3.7g	15 %
	Sugars, other 9g
Protein 5.5g		8 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 101

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