Haricot de Mouton or the Power of Twitter

How long does it take to become addicted to a new form of communication?
answer: in my case no-time.
Never thought about twitting until "the book" pre-launch. I was offered a Westwood Rocks necklace for a twitty. A fortnight later, I am cooking by twitter.
Not knowing how to use twitter, I mistakenly joined Jamie Oliver, who twits a recipe a day. Haricot de mouton was on the menu a couple of days back. Straight away, I spotted the grammatical mistake, shouldn't it be Mouton aux Haricots?. You see, Jamie is an alumni of my ex-place of work and as we know teachers talk so I knew that French studies were not well attended....However, I was intrigued by the fact that there were 2 mistakes in a 3 words sentence and blow me with the kitchen torch.

Haricot derives from an ancient word "halicoter"which means cutting in pieces so this was right. 20 out of 20 Jamie. But there is a twist in my twit, traditionally "le haricot aux mouton" is prepared with potatoes and turnips no haricots in the pot.

As we know, eating words is not palatable when Haricot de Mouton was simply a huge win- pot left clean- time in the kitchen 30 minutes. brilliant.

here is my take on the recipe Haricot de Mouton
  • 2 chopped onions
  • 1 lamb shoulder or breast (500g) cut in roughly in cubes
  • 2 tins of white beans
  • salt, pepper, parsley
  • little bit of olive oil
  • 2 cloves of garlic
  • 2 tbs of flour
and wait for it....... 3 sausages (very optional)
In the pressure cooker, heat oil throw in onions and garlic, cook until soft
Add the lamb and cook until brownish, add salt, pepper, parsley
Add flour, 2 or 3 tumbles of water, stir
Put the lid on high heat until the pressure starts to come out turn the heat down and cook for 15 minutes.
Let the steam off, open, add the beans and cook under pressure for a further 10 minutes.

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