LAMB CASSOULET with a Fortant Cabernet Sauvignon

Last night was a real beauty! Diane started the meal with a serve of fried Swiss Brown mushrooms and it just got better from there. The main course was a low-cal version of a French classic called Cassoulet with: lamb cutlets, onion, garlic, a can of chopped tomatoes, two cans of cannelli beans plus flavourings of French herbs, brown sugar and red wine vinegar. This easy and delicious recipe comes from Ainsley Harriott’s Gourmet Express 2 which is a little font of classic recipes that have been simplified to a certain extent making them available to all who would like to try dishes a little different.
A cleansing salad came after the Cassoulet.

A French wine for a French meal was called for and one from the case that we bought earlier came immediately to mind: it was an inexpensive, as are all of our wines, Fortant from the south of France. The wine was from the Littoral Terroir (land beside the sea) that also includes an inland region encompassing the medieval French walled city of Carcassonne.

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