Finn-Erik Cooks - Cassoulet with turkey & Vermouth

Recipe below video

400 grams of Turkey filet
1 dl Steel cut oats
2-3 mushrooms 
3-4 baby corns
1/2 broccoli 
4 small delicacy onions 
3 shallots
1 dl edamame beans
1 dl sun dried tomatoes 
2 cloves of garlic
2 dl chicken or vegetable stock
French tarragon 
Bay leaves 
Black pepper
​Smoked sea salt
Chili powder
Olive oil
​Soy Sauce
Dry Vermouth 
​Dry white wine

Get the cassoulet going by chopping turkey into cubes. ​Finley dice shallots and garlic. Cut mushrooms into fours. 
Put the cast iron pan on high heat and brown the turkey using olive oil. Add garlic, shallots and stir some more. Pour a couple of dl of dry Vermouth , add a few bay leaves, toss in some whole black pepper and a good chunk of French tarragon. Finish with 1 dl water, a splash of soy sauce and place lid on top. Cook in oven at 180 degrees for 1-2 hours. The longer the better. 

Heat the chicken stock and add steel cut oats. Pour in 1-2 dl white wine and French tarragon. Simmer at low/medium heat for 15-20 minutes. Strain the oats to get a more rice like texture. Remove tarragon and black pepper corns. 

Cut baby corn and delicacy onions into halves. Broccoli in small bouquets. Add smoked sea salt (or normal), fresh ground pepper, chili powder and olive oil. Massage the whole lot into the vegetables. Place in oven using the grill function at 250 degrees celcius. When it looks as picture above, you're done.

Get the turkey and the mushroom out of the cassoulet and pour some extra stock from the pan on it. Save the stock for a rainy day. It's ab fab!
Cook the edamame beans for 3-4 min in salted water.

Plate the whole project in a bowl, starting with the steel cut oats. Place vegetables and meat in separate sections of the bowl. It looks better than just mixing it up.
Use chops sticks for a better eating experience.

​Enjoy! :)