Jun 01 2007

Garbure

Now for some comfort eating while we wait for spring! Old English Boiled Beef and Carrots, Italian Minestrone, Welsh Cawl, Suffolk Stew, and then there’s Garbure. Somehow this last wonderful pot of South West France brings so many regional dishes together. And as an English woman who am I to say how it is cooked! Well bravely, here’s my Anglicised version!

To begin: soak 500gms of dry white beans overnight. Make a good rich stock with a chicken or duck carcass in the usual way ( see making stock). Drain and rinse the soaked beans and bring to the boil in a heavy pan. Boil briskly for ten minutes, rinse and drain again. Blanch a 500gm piece of belly of pork.

Next put the pork belly, a ham hock, an onion stuck with cloves and the blanched beans into the strained stock. Simmer for about an hour. Add a couple of diced potatoes, 2 leeks, a turnip, a few carrots, green or red pepper cut in strips, salt, pepper, crushed garlic, a little paprika and a dessert spoon of dried herbs. Simmer until the vegetables are nearly cooked. Add a shredded white cabbage, 500gms of garlic sausage and most importantly, confit of duck. Opinion varies as to whether or not the duck fat is added too. It’s a matter of taste, a little will enrich the whole, I think. Warm the Garbure through.

Just before serving take the meat from the pot and keep warm. Serve the broth on thick slices of bread as a first course and follow with the meat.

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