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clone of Apple and Sage Pork Cassoulet



4 portion(s)


  • 40 g ghee, oil or butter
  • 6 pieces French Shallots
  • 4 clove garlic
  • 6 leaves Sage
  • 800 g Pork scotch fillet, chopped
  • 40 g flour, rice, spelt, kamut, tapioca any
  • 185 g verjuice, I used maggie's Sangiovese
  • 350 g water
  • 2 carrots, large
  • 2 Apples, cored, not peeled and sliced
  • 25 g Vege Stock Concentrate
  • 6
    1h 40min
    Preparation 20min
  • 7
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31

Recipe's preparation

  1. Placed peeled schallots, garlic and sage leaves in bowl, chop on sp 5 for 2 sec. 

    Add oil/ghee (30g) and saute on 100c spd 1 with MC OFF, for 5 min.

    in fry pan ** place remaining oil and place meat sprinkle flour and brown for 5 min. 

    Add verjuice and let cook for further 5-7 min.

    Place into tmx bowl contents of frypan then add sliced apple, carrots, water and stock and season. Cook  on 100 for 60 min Counter-clockwise operation with MC off and steamer basket on top.

    Check after time gone off and if need cook for a further 20min on 100 Counter-clockwise operation.

    Original recipe is slightly different from Pettit Kitchen

    recommends serving on millet  or cauliflower mash...I served on EDC Mash YUM!

    *You could do all steps in tmx bowl - however I love the flavour of browned meat and pan juices.


Accessories you need



Keep cassoulet warm in thermoserver whilst preparing the mash.

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