Tomahawk Cassoulet Set Menu

Enjoy our Pork Tomahawk Cassoulet served with garlic baguette and dessert of your choice. A perfect meal for two for any day of the week.

On the menu:
– Pork Tomahawk Cassoulet served with garlic baguette

– Your choice of
Crème Caramel – Traditional set vanilla pod custard with dark caramel
or
Chocolate Mousse – Indulgent, dark chocolate mousse

Tomahawk Cassoulet:

Braised Pork Tomahawk (65%) (Pork Tomahawk, Thyme, Salt, Pepper), Cassoulet Beans (31%) (Haricot Beans, Provencal Sauce (Chopped Tomaotes (Tomatoes, Tomato Juice, Citric Acid), Onions, Water, Tomato Puree, Garlic, Salt, Sugar, Vegetable Stock (Vegetable Stock (Water, Onion, Carrot Extract, Tomato, Celeriac (Celery), Herbs, Garlic, Spice), Salt, Glucose Syrup, Maltodextrin, Yeast Extracts, Sugar, Flavourings, Rapeseed Oil), Rapeseed Oil, Thyme, Bay Leaves, Black Pepper), White Wine (De-alcoholised Wine from Concentrate, White Wine, Salt, Potassium metabisulphite), Bacon Lardons (Pork, Salt, Preservative (E250)), Garlic, Thyme).

Garlic butter (Unsalted Butter (95%) (Milk), Parsley, Garlic (1.5%), Salt, Lemon Juice, Lemon Zest, Rapeseed Oil).

Calories: 1386kcal per half pack.

Adults need around 2000kcal a day.

For allergens see ingredients in Bold. Produced in an environment where, Wheat, Sulphites, Celery, Eggs, Milk, Tree Nuts, Mustard, Soya, Fish, Crustaceans and Molluscs are handled.

Baguette:

Wheat Flour, Water, Salt, Yeast, Wheat Gluten, Emulsifier (Mono- And Diglycerides Of Fatty Acids), Malted Wheat Flour, Flour Treatment Agent (Ascorbic Acid). May contain Eggs, Milk, Nuts and Sesame.

Calories: 171kcal per half baguette.

Adults need around 2000kcal a day.

For allergens see ingredients in Bold. Produced in an environment where, Wheat, Sulphites, Celery, Eggs, Milk, Tree Nuts, Mustard, Soya, Fish, Crustaceans and Molluscs are handled.

Chocolate Mousse:

Double Cream (Milk) (47%), Dark Chocolate (Cocoa Mass 44.0 %, Sugar, Cocoa Butter 12.0 %, Emulsifier: Soya Lecithin, Natural Vanilla Flavouring) (23%), Egg White, Egg Yolk, Sugar

ALLERGY ADVICE: For allergen information, see ingredients in bold.

May contain tree nuts

Produced in an environment where celery, wheat, tree nuts, milk, fish, crustaceans and molluscs are handled

Crème Caramel:

Crème Liquide (Milk), Whole Milk, Brown Sugar, Whole Egg, Pasteurised Egg Yolk, Vanilla Pod (0.3%), Water

ALLERGY ADVICE: For allergen information, see ingredients in bold.

May contain tree nuts

Produced in an environment where celery, wheat, tree nuts, milk, fish, crustaceans and molluscs are handled

Tomahawk Cassoulet:

PORK TOMAHAWK 

Prep time: 5 minutes. Cook time: 30 minutes 

In the box: 2x Pork Tomahawks, Cassoulet mix, Sourdough Demi Baguette & Garlic Butter 

1. Pre-heat the oven (Fan oven 180°C / electric oven 200°C / gas mark 6). 
2. Remove the Pork Tomahawks from the bag. Place on a tray and remove any excess liquid and pat dry with some kitchen paper. 
3. In a frying pan, add a little vegetable oil and lightly fry the pork tomahawk for 3 minutes on one side. 
4. After 3 minutes, carefully turn over the pork and cook for another 3 minutes on the other side. 
5. Remove the pork from the pan and place on a baking tray in the oven for 30 minutes. 
6. Once the pork tomahawk has been in the oven for 20 minutes, remove the cassoulet from the packaging and plastic bag and place the cassoulet in a pan over a low heat and bring to a simmer this should take about 10 minutes, the cassoulet needs to be hot throughout but not boiling. 
7. Whilst the cassoulet is cooking, take the baguette and slice lengthways then evenly spread the garlic butter over the cut side of the baguette.  Place on a baking tray in the oven for 8 minutes. 
8. Remove the pork tomahawk and Garlic baguette from the oven and leave to rest for 3-5 minutes. 
9. You can either slice the Pork Tomahawk or serve on the bone. 
10. Place the hot cassoulet beans in a hot serving dish and place the pork on top, serve with the garlic baguette on the side

Dark Chocolate Mousse

Ready to eat.

Crème Caramel

Ready to eat.

Turn out of the ceramic pot onto a plate before eating. You may find this easier if you run a knife around the inside of the pot to loosen the crème caramel from the sides.