This task is optional but funny and will really help us taste how Christmas taste in your country. Take your time and make a video or a presentation which shows how to cook a Christmas dish from your country and a blog entry about the dish.
A very famous dish from Gascony, southwest France : Le Cassoulet
Cassoulet, whether from Toulouse, Castelnaudary or elsewhere, is a regional speciality of the South-West. Usually made up of long simmered white dried beans and various meats that vary according to the versions, it is very appreciated in winter because it is very comforting and ideal to be offered as a unique and complete dish. It is therefore one of the preferred dishes for large tables.
The cassoulet was called in the 18th century "estouffet".
Recipe for 4 people
350 to 400 g dry beans.
2 duck legs, cut in half.
4 pieces of 80g pure pork sausage known as "de Toulouse".
4 pieces of 50g pork meat caught in the shank, shoulder or chest
250 g pork rind, half of which will be used after cooking to assemble the cassoulet.
A little salted bacon
1 poultry carcass or some pork bones, onions and carrots.
The day before: Soak the dry beans overnight in cold water.The next day: Empty this water, put the beans in a saucepan with three litres of cold water and bring to a boil for 5 minutes. Put out the fire, drain the water and reserve the beans. Prepare the broth with 3 litres of water, the rind cut into large strips, a poultry carcass if you have it or some pork bones and, according to your taste, a little onion and carrots. Season with salt and pepper (generously). Cook this broth for one hour, then filter the broth and collect the rind. In this broth, filtered, put the beans to cook until they are soft but remain whole. This requires about one hour of boiling.
Add the sausages to the beans and put in an oven dish (usually a terracotta one). Put in the oven at 150°/160° and cook for two to three hours.When the tops of the beans start to dry, add a few spoons of broth.
See the video of the cassoulet with this link:
We want to show you how to make an apple pie because apples are Poland's pride and we use them in the Polish cuisine very often. Large apple orchards are near Łącko (in the Lesser Poland Voicodeship) and near Grójec (in the Masovian Voivodeship). Apples from these areas are on the PGI (protected Geographical Indication) list. The apples from our region (Łącko Valley) are delicious: juicy and full of flavour. It is worth coming to Łącko in May for the celebration of Apple Blossoms Day or in September for Fruit Picking Day.
Here you can see Antonis, Zisimos, and Konstantina to prepare omaties....Maybe you'll think that it's a horrible dish due to its ingredients but we have to tell you that it's very traditional and very popular to our area's meat tavernas- not only during the Christmas period...