Other "half" of the salmon fillet tonight; 320g rather than 180g.
Nothing fancy, just wrapped in tinfoil with a good lump of butter & some thyme, then lobbed in the oven for 20 min @ 160°C.
Served up with charlotte spuds & steamed veg:
I've tried quite a few tinned Cassoulet when bimbling round France & Belgium in my old motorhome years ago, the duck or goose was normally good, the pork usually tasted good, the sausages were sometimes OK but in others just tasteless squidgy things, the beans were always squishy and disappointing.
However I think this is down to how the canning process works as on the few occasions where I found bottled cassoulet in glass jars the beans were always superb, cooked before going in the jar rather than superheated in the sealed can?
William Saurin Choucroute in tins with white wine sauerkraut, pork & sausages was always a real treat though.
I use an old fashioned chip pan and lard.
The pan in question was my Mum's and is probably older than me.
Never changed the fat in the twenty odd years I've had it, just gets strained and topped up regularly.