Page 1

The

COOK Book

The Alternative to Home Cooking

Autumn and Christmas 2009 www.cookfood.net


Our founding principle when we started cooking in 1997:

“To cook using the same ingredients and techniques that you would use at home so everything looks and tastes homemade.” 2009 - Nothing’s changed.

Menu Key You will see these symbols next to our food. This is what they mean. Suitable for vegetarians

All meals can be reheated in a conventional oven, but those with this symbol can also be cooked in the microwave.

How spicy is this dish? 1 chilli - warm me up

2 chillies - nice and spicy

Home Delivery. Our puddings, canapes, GF Gluten Free HD tartlets, cakes and traybakes are not available online except for those marked with HD. Very occasionally we might have to change prices, ingredients or symbols before our next edition of The COOK Book for which we apologise. But all prices, ingredients and symbols were correct at time of going to print. Please refer to the packaging for the most up-to-date information.


No Custard Spike Milligan once said, “Chopsticks are one of the reasons the Chinese never invented custard.” Wise words. However, the absence of custard has been but a small omission from the culinary lexicon of the Far East. Following the success of our Indian Range we decided to turn right on the map of global cuisine and get to work on some Chinese and Thai recipes. No custard but the Pad Thai is a triumph and the improved versions of the Red and Green Thai Chicken are superb. We have also launched a new gift service which with stunning originality we have named ‘The Gift of COOKing’. Whilst we don’t have anything against flowers or chocolates per se, we reckon our food is a much more practical present for many. More details at the back of this COOK Book. As ever, we are always trying to improve what we do so please get in touch with any comments you might have at edwardanddale@cookfood.net

Dale and Edward, Founders

Contents Page 2

Recipes from the Far East

4

The Indian Range

5

Meals for 1 and 2

10

Side Dishes • Small Quiche and Tartlets

11

Puddings for 1 and 2

12

Family Meals and Puddings

14

Little Family: Children’s Meals and Baby Food

15 18 20 22 26

Food for Entertaining Meals for 4 Christmas 2009 Buffet Food, Dips, Quiche and Canapes Puddings Cakes and Traybakes

27

The Gift of COOKing

28

What Else?

1


Recipes from The Far East GF

Green Thai Chicken Curry IMPROVED

A green Thai curry with stir-fried red peppers and fine green beans.

GF

Serves 1

Serves 2

Serves 4

3.75

6.75

13.25

Red Thai Chicken Curry IMPROVED

A hot Thai curry with stir-fried red peppers and fine green beans.

Recipes from

Serves 1

Serves 2

3.75

6.75

Chicken Pad Thai

NEW

Lemongrass, ginger, garlic, tamarind and lime marinated chicken with egg noodles and stir-fried cabbage.

any a seasoned traveller will describe the culinary highlight of their life being a dish from a small market stall in some faraway city in the Far East. Quite right too. Everyone seems to be able to cook really well. The smells of lemongrass and ginger are everywhere and this new range is our small homage.

M 2

GF

Serves 1

Serves 2

3.75

6.75

Chicken Panang Curry

NEW

A fragrant Thai curry infused with ginger, lemongrass, kaffir lime and garlic. Serves 1

Serves 2

3.75

6.75


Recipes from The Far East

Sweet Chilli Chicken and Noodles

GF

GF

NEW

Strips of chicken with noodles, water chestnuts and stir fried vegetables in our own sweet chilli sauce.

Turmeric, cumin, ginger and lemongrass marinated chicken in a creamy Malaysian style coconut sauce with stir-fried butternut squash and mangetout.

Serves 1

Serves 2

Serves 1

Serves 2

3.75

6.75

3.75

6.75

Massaman Beef Curry

Cantonese Oyster Chicken

NEW

A sweet and tangy southern Thai beef curry cooked with cumin, coriander and garlic.

3.99

Coconut and Lime Leaf Rice NEW

1.25

Serves 1

Serves 2

3.75

6.75

Shanghai-style Beef with Ginger and Soy NEW

Basmati rice with coconut milk, kaffir lime leaf, lemongrass and coriander. Serves 1

NEW

Strips of chicken marinated in a ginger, soy and sesame sauce with stir-fried mushrooms, sugar snaps and water chestnuts.

Serves 1

GF

Chicken Laksa

Strips of beef braised in soy sauce, Shaohsing wine, garlic and ginger with stir-fried red peppers and sugar snaps.

Serves 2

2.45

Serves 1

3.99

Indonesian Vegetable Curry

Indonesian yellow curry with roasted vegetables, green beans and toasted cashew nuts. Serves 1

Serves 2

3.50

5.99

GF

Plain Basmati Rice Boiled Basmati rice. Serves 1

Serves 2

0.99

1.95

3


The

Indian Range 1

Serves 2

Roasted Vegetable and Chickpea Curry

2.99

5.95

GF

Garlic Chicken Curry

Marinated chicken breast pieces in a garlic and coriander sauce.

3.75

6.75

GF

Chicken Tikka Masala

Chicken breast pieces marinated with yoghurt, lemon and paprika in a coconut, cream and tomato sauce.

3.75

6.75 13.25

GF

Chicken Korma

Marinated chicken breast pieces in a creamy coconut and almond sauce.

3.75

6.75

GF

Chicken Jalfrezi

Chicken breast pieces marinated in yoghurt, garlic and paprika in a spicy tomato sauce.

3.75

6.75

GF

Aloo Gobi Saag

GF

Beef Rogan

Tender pieces of silverside beef in a tomato, garlic and coriander sauce.

3.99

7.95

GF

Plain Basmati Rice Boiled Basmati rice.

0.99

1.95

Lamb Koftas

3.99

Peas Pilau

1.25

2.45

GF

4

Oven roasted peppers and carrots with cauliflower, spinach and toasted cumin seeds in a chickpea and lentil sauce.

Lamb koftas seasoned with chilli, ginger and garlic in a spicy tomato sauce.

4

Clockwise from top left with Chicken Tikka Masala in the middle: Beef Rogan, Roasted Vegetable and Chickpea Curry, Garlic Chicken Curry, Chicken Korma and Aloo Gobi Saag Serves 1 2

Side Dishes Naan Bread

7.95

GF

(Not home delivery)

1.15 1.50

Diced potatoes with cauliflower and spinach leaves.

Fragant Basmati rice flavoured with saffron, cardamon, cinnamon and cloves.


With still only 24 hours in the day, if you simply don’t have the time or energy to cook, then our 1 and 2 portion meals are definitely the next best thing to home cooking.

Meals for 1 and 2 Chicken

Serves

Serves

1

2

Marinated chicken breast pieces in a Harissa sauce of cumin, cinnamon and honey, finished with dates and toasted almonds.

3.75

6.75

Lemon and Ginger Chicken

Marinated chicken pieces with red peppers and sugarsnaps in a white wine, lemon and ginger sauce.

3.75

6.75

Chicken Alexander

Marinated chicken pieces with mushrooms and peppers in a rich white wine and sherry sauce.

3.75

6.75

Tarragon and Orange Chicken

Chicken breast pieces in a creamy white wine sauce with tarragon and orange zest garnished with julienne of carrot.

3.75

6.75

Chicken and Mushroom Lasagne

3.75

Moroccan Harissa Chicken

Chicken breast pieces and mushrooms in an Italian style tomato sauce with pasta, cheese sauce and Cheddar cheese topping.

Chicken and Tomato Pasta Bake

Chicken breast, mushrooms and penne pasta in a rich tomato and basil sauce topped with mozzarella.

3.75

Chicken Dijon

3.75

Marinated oven roasted chicken breast pieces in a white wine and mustard sauce with caramelised red onions.

6.75

6.75

6.75

GF

1

2

Marinated Chicken in Tomato and Sweet Red Pepper Sauce

3.75

6.75

Chicken, Ham and Leek Pie

Chicken breast pieces, ham and leeks in a creamy parsley sauce topped with all butter shortcrust pastry.

3.85

6.75

Coq au Vin

Leg, thigh and breast of chicken in a rich red wine sauce garnished with dry cured back bacon and mushrooms.

3.99

7.50

Pot Roast Chicken

Leg, thigh and breast of chicken braised with root vegetables in a chicken gravy.

3.99

7.50

Huntsman’s Chicken

Whole chicken breasts stuffed with a mushroom pate, wrapped in smoked bacon and served in a rich red wine sauce with button onions and oyster mushrooms.

4.50

8.75

Confit of Duck in Orange Liqueur Sauce

4.50

8.75

The chicken is marinated in smoked paprika and olive oil for 24 hours and then oven roasted. The sauce is made with smoked bacon, red peppers, tomatoes, basil, thyme and cream.

We braise the duck until tender and serve with a zesty red wine and orange juice sauce finished with an orange liqueur and topped with orange segments.

5


Meals for 1 and 2 Serves

Beef Goulash

Steak and Red Wine Pie

Serves

Beef

1

2

Minced beef with tomato, oregano, red chillies and kidney beans.

3.25

5.25

Spaghetti Bolognaise

Minced beef in a tomato and red wine bolognaise sauce with spaghetti.

3.50

6.25

Cottage Pie

Minced beef with onions and carrots topped with mashed potato and cheddar cheese

3.50

6.75

Lasagne Verde

Layers of minced beef, lasagne verde, mature farmhouse Cheddar cheese sauce and topped with Cheddar cheese.

3.50

6.75

Steak and Red Wine Pie

3.99

7.75

Chilli con Carne

6

IMPROVED

Tender pieces of silverside beef and vegetables in red wine, topped with all butter pastry.

1

2

Beef Stroganoff

Pieces of silverside beef and roasted mushrooms in a creamy sherry, brandy and paprika sauce.

3.99

7.95

Beef Goulash

We braise the beef until tender with potatoes and green peppers and then add a rich red wine, tomato and paprika sauce.

4.25

7.99

Braised Beef in Brandy and Mushroom Sauce

4.50

8.25

Beef Bourguignon

4.50

8.25

Strips of beef are braised until tender and added to a brandy and mushroom veloute sauce. Tender pieces of silverside beef braised in red wine and port with dry cured bacon, onions and mushrooms.

Braised Beef in Brandy and Mushroom Sauce

Lasagne Verde


Meals for 1 and 2 Serves

Lamb

1

2

Liver, Bacon and Onions

Tender pieces of lambs’ liver in red wine sauce garnished with onions and smoked back bacon.

2.85

5.60

Shepherd’s Pie

Tender minced leg of lamb and diced carrots topped with mashed potato.

3.50

6.75

Lamb Moussaka

Minced lamb with onion and tomato topped with aubergines, sliced potatoes and cheese sauce.

3.75

Lamb Casserole with Minted New Potatoes

4.50

Moroccan Spiced Lamb Tagine Tender leg of lamb pieces braised in Moroccan spices with apricots, dates and chickpeas.

4.50

Lamb Bordeaux

4.50

6.75

8.50

Tender pieces of leg of lamb and root vegetables in a rich lamb stock with minted new potatoes. GF

8.50

We braise the lamb in red wine and port sauce and add smoked bacon and caramelised onions to finish.

8.50

Braised Lamb Shanks

10.50

Oven roasted lamb shanks, marinated in olive oil, rosemary and mint, then braised in white wine and Dijon mustard. Garnished with chunky vegetables.

Pork Stroganoff

Serves

Pork

1

2

Sausage and Red Onion Casserole

3.50

5.99

Italian-style Meatballs in Tomato Sauce

3.50

Pork Stroganoff

The pork strips are braised until tender then added to a sherry, brandy and paprika sauce.

3.95

7.35

Pork Dijon

Braised strips of pork with sliced mushrooms finished with a creamy white wine, sherry and mustard veloute.

3.95

7.35

Cassoulet

4.99

9.95

Meaty pork and leek sausages in a sweet red onion sauce.

6.50

Hand rolled pork and beef meatballs lightly seasoned with chilli, garlic and basil in a rich tomato sauce.

Tender pork pieces, confit of duck, Toulouse sausage, cannellini beans and root vegetables in a tomato sauce.

7


Meals for 1 and 2 Serves

Fish

1

Smoked Haddock and Rocket Fish Cakes

3.99

Salmon and Dill Fish Cakes Two fish cakes with potato, lemon and dill.

3.99

Cod Tagine

Diced cod fillet in a sweet Moroccan style sauce with apricots, sun-dried tomatoes and chickpeas.

3.75

Hearty Fisherman’s Pie

4.50

2

Two smoked haddock fish cakes blended with Welsh rarebit and rocket.

GF

Salmon, coley and naturally smoked haddock in a white wine and tomato sauce, layered with spinach, topped with creamy parsley mashed potatoes.

Cod Tagine

7.45

8.50

Salmon and Smoked Haddock Lasagne Serves 1

2

Smoked Haddock and Sweet Potato Gratin

4.50

8.50

Salmon and Asparagus Gratin

Salmon fillet pieces and asparagus in a white wine veloute sauce topped with a regato cheese crumb.

4.50

8.50

Salmon and Smoked Haddock Lasagne

4.50

8.50

Salmon en Croute

5.99

Naturally smoked haddock, bacon, broccoli and sweetcorn in a creamy fish sauce topped with sweet potato.

Salmon and smoked haddock in a white wine and sherry sauce layered with pasta and cheese sauce.

Hearty Fisherman’s Pie

8

Salmon en Croute

Fillet of Scotch salmon with an asparagus and white wine sauce encased in puff pastry.


Meals for 1 and 2

GF

Serves

Vegetarian

1

2

Macaroni Cheese

Macaroni in a creamy mature Cheddar cheese sauce topped with sliced tomatoes.

2.75

4.99

Red Lentil and Mixed Bean Casserole

2.75

4.99

Red lentils, mixed beans, roasted vegetables and green beans in a tomato and basil sauce. GF

Vegetable and Chickpea Tagine

Vegetable and Chickpea Tagine

2.99

Roasted Vegetable and Feta Bake

3.50

5.99

Mushroom and Spinach Lasagne

3.50

5.99

Oven roasted vegetables in a tangy tomato and basil sauce topped with diced feta and a herb and pinenut crust topping.

Oven roasted mushrooms and baby spinach in a creamy sherry sauce layered with spinach pasta and topped with Cheddar cheese. Spinach and ricotta cannelloni in a tomato and basil sauce topped with Cheddar and regato cheeses.

Serves

5.95

The aubergines are finely diced and cooked down to a thick paste. This provides an ideal sauce to which the oven roasted vegetables and Moroccan spices are added.

Spinach and Ricotta Cannelloni

Spinach and Ricotta Cannelloni

1

2

Indonesian Vegetable Curry

An Indonesian yellow curry sauce with oven roasted vegetables, green beans and toasted cashew nuts.

3.50

5.99

Roasted Vegetable Lasagne

Roasted Mediterranean vegetables in a rich tomato sauce layered with lasagne, Cheddar cheese sauce and topped with tomatoes and Cheddar cheese.

3.60

6.35

Mushroom Stroganoff

3.65

6.25

Oven roasted chestnut and cup mushrooms with baby spinach in a brandy and paprika sauce.

Nut Loaf 3.50

5.99

Serves 3-4 4.99 A blended loaf of toasted nuts, Madeira soaked apricots, mushrooms and herbs, topped with red onion marmalade.

9


Side Dishes 1

Garlic Baguette GF

GF

GF

2

A part baked French style white half baguette with a garlic and parsley filling. (Not home delivery)

0.89

Mangetout, Petits Pois and Carrots Plain Basmati Rice

1.50

NEW

GF

Boiled Basmati rice.

0.99

1.95

Rice with Oven Roasted Vegetables

1.25

2.45

10

GF

GF

Alsacienne Potatoes

Oven roasted with garlic and garnished with smoked streaky bacon and sun-dried tomatoes.

1.99

Goose Fat Roast Potatoes Cabbage, Bacon and Pinenuts Braised Red Cabbage

1.99

Red cabbage and Bramley apples slowly braised in red wine and redcurrant jelly.

1.99

3.95

1.99

3.95

Small Quiche and Tartlets

Creamy Mash

Mashed potatoes with cream, butter, sea salt and cracked black pepper.

1.25

Oven Roasted Vegetables

Hand cut oven roasted vegetables in sun-dried tomato, garlic and basil dressing.

1.50

2.99

Minted Couscous

Couscous with oven roasted peppers, mushrooms, sweet sun-dried tomatoes and finished with mint.

1.50

2.99

Dauphinoise Potatoes

1.50

Layers of thinly sliced potatoes baked in a mature Cheddar cheese and double cream sauce.

GF

GF

Basmati rice braised in vegetable stock, mixed with oven roasted peppers, mushrooms, peas and julienne of carrots with coriander and parsley. GF

Serves 2 4

Serves

Side Dishes

2.45

Small quiche and tartlets are not available for home delivery. They need to be cooked from frozen before eating. Serves 4-6 Once cooked they can be eaten warm or cold.

Wild Mushroom and Spinach Quiche NEW Smoked Bacon and NEW Mature Cheddar Quiche

4.50

4.50

Serves 2

Creamy Leek and Cheddar Tartlets

3.99

Spinach and Feta Tartlets

3.99

Smoked Salmon and Leek Tartlets

3.99

Leeks, mature Cheddar and creamy sauce in wholewheat pastry.

2.99

Spinach and feta in a poppy and sesame seed shortcrust pastry. Smoked salmon, leeks, mature Cheddar and sweet onions in a poppy and sesame seed shortcrust pastry case.


Puddings for 1 and 2 Serves 1 or 2

Red Berry Cheesecake

Chocolate and Toffee Cheesecake

Puddings for 1 and 2 These puddings are not available for home delivery with exception of those marked HD

Red Berry Mousse

Two light red berry mousse made with Mascarpone cheese on a crunchy biscuit base.

3.25

Chocolate Mousse

Two light chocolate mousse made with Mascarpone cheese on a crunchy biscuit base.

3.25

Lemon Mousse

Two light lemon mousse with Mascarpone cheese on a crunchy biscuit base.

3.25

Winter Pudding

4.50

Bursting with cranberries, blueberries, blackberries, raspberries and apples, finished with cinnamon.

Serves 1 or 2 (2 slices) NEW A fluffy lemon cheesecake on a thin biscuit base decorated with lemon curd swirls.

Lemon Cheesecake

Red Berry Cheesecake (2 slices)

2.25

NEW

Light cheesecake with juicy whole berries marbled with ripe summer berry puree, on a thin biscuit base.

2.25

(2 slices) NEW 2.25 A marbled chocolate and toffee cheesecake with dark chocolate swirls on a crunchy chocolate biscuit base. (2 slices) NEW Soft toffee and bananas on a digestive biscuit base topped with cream.

Rice Pudding with Clotted Cream

2.25

Belgian Chocolate Pudding

A rich chocolate sponge topped with a moreish Belgian chocolate sauce.

3.25

Bread and Butter Pudding

3.25

Slow-cooked short grain rice with double cream and HD clotted cream finished with vanilla and nutmeg.

Chocolate and Toffee Cheesecake Banoffi Pie

Serves 2 GF

2.25

HD Bread and butter pudding with orange, honey and Madeira, finished with a crunchy cinnamon and demerara topping.

Bramley Apple and Crumble

3.25

HD Blackberry

Kentish Bramley apples and blackberries topped with our special buttery almond crumble.

11


fami ly

Meals and Puddings ack in the 1950s Harold MacMillan famously said ‘You have never had it so good’. From our vantage point of 21st century comfort, that phrase seems to jar a tad with our perception of 50’s austerity. One thing though that was definitely better about then than now is that families ate together much more often. We are well aware that the family meal can be a setting for stress as well as familial harmony so at least with our Family Meals you have the option of not cooking. The range will suit all ages (including grandparents nurtured in the 50s).

B

All of our meals will easily serve four adults so if you are a family of five with three younger children, then there will be plenty.

Family Meals Macaroni Cheese

Macaroni in a creamy mature Cheddar cheese sauce topped with sliced tomatoes.

9.75

Chilli con Carne

Medium spiced minced beef with tomato, oregano, red chillies and kidney beans.

9.99

Lasagne Verde

Layers of prime minced beef, lasagne verde, mature farmhouse Cheddar cheese sauce and topped with Cheddar cheese.

11.50

Italian-style Meatballs in Tomato Sauce

11.50

Hand rolled pork and beef meatballs lightly seasoned with chilli, basil and garlic in a rich tomato sauce.

Chilli con Carne

12

Serves 4

Italian-style Meatballs in Tomato Sauce


Family Meals and Puddings

Puddings

Serves 4

Eve’s Pudding

5.50

HD Kentish Bramley apples topped with an all butter

cinnamon sponge and sprinkled with sliced almonds.

Bramley Apple and Crumble

5.50

Belgian Chocolate Pudding

A rich chocolate sponge topped with a moreish Belgian chocolate sauce.

5.50

Sticky Toffee Pudding

5.50

HD Blackberry Cottage Pie

Chicken Alexander

Serves 4

Shepherd’s Pie

Tender minced leg of lamb and diced carrots topped with mashed potato.

11.50

Cottage Pie

Minced beef with onions and carrots topped with mashed potato and Cheddar cheese.

11.50

Chicken and Tomato Pasta Bake

Chicken breast pieces, mushrooms and penne pasta in a rich tomato and basil sauce topped with mozzarella.

11.50

Chicken Alexander

11.50

IMPROVED

Marinated chicken breast pieces with mushrooms and peppers in a rich white wine and sherry sauce.

Kentish Bramley apples and blackberries topped with our own buttery almond crumble.

Date and vanilla sponge with a dark sticky toffee sauce.

Bramley Apple and Blackberry Crumble

13


family little

for toddlers upward

n the endless edicts issued by various worthy folk about what children should and shouldn't eat, it often gets overlooked that the most sensible way of making a child eat properly is to make the food taste good. This is all about the basics of cooking. Good ingredients, cooked properly, so we don't need to add any salt. Packed full of hidden veg too. Simple.

I

Children’s Meals

Serves 1

Macaroni, oven roasted butternut squash, cauliflower and peas in a cheesy sauce.

2.60

Chicken and Mash Pie

Chicken, sweetcorn and peas topped with potato, butternut squash and sweet potato mash.

2.70

Chicken Pasta Bake

Pasta spirals with chicken, sweetcorn and peas in tomato sauce.

2.70

GF

Chicken Curry with Rice

Chicken breast pieces in a mild curry sauce with Basmati rice.

2.70

GF

Sweet and Sour Chicken with Rice Chicken breast pieces in a sweet and sour sauce with carrot, pineapple and sweetcorn with basmati rice.

2.70

Pasta Bolognaise

2.70

14

Minced beef with hidden carrots, pasta and a cheese sauce.

2.70

Cottage Pie

Minced beef with carrots, leeks and swede topped with cheesy mash potato.

2.70

Spaghetti Bolognaise

Minced beef in tomato, carrot and celery sauce with spaghetti.

2.70

Meatballs and Spaghetti

Pork and beef meatballs in a tomato sauce with spaghetti.

2.70

Bangers and Mash

Pork and leek sausages in a tangy tomato sauce with lots of hidden vegetables and mashed potato.

2.70

Shepherd’s Pie

Minced leg of lamb in a tomato sauce with potato and swede mash.

2.70

Cod and Mash Potato

2.85

Fish Pie

Cod and salmon in a white wine sauce with sweetcorn and petit pois topped with mash.

2.85

Chicken Goujons

Strips of chicken breast in a breadcrumb coating.

3.50

Fish Goujons

3.75

Cod fillet in a parsley sauce with mashed potato, sweetcorn and petit pois.

Macaroni Cheese

Penne pasta with minced beef, carrots and tomato sauce.

Lasagne

(2-3 servings)

(2-3 servings)

Hake fillet in a breadcrumb coating.

Organic Baby Food For babies 6 months plus. $2.75 Microwave only. These meals cannot be reheated in a conventional oven. Spaghetti Bolognaise • Salmon and Vegetable Pie • Cottage Pie Braised Beef and Barley Hotpot • Macaroni Cheese GF Chicken and Vegetable Casserole • Moroccan Lamb with Couscous GF Risotto with Butternut Squash


Food for Entertaining

Food for Entertaining ow look. Just ask yourself. What would Joanna Lumley do? First, a luxuriant long bath, then the hair, the face, the nails, the wardrobe; or a frenzy of shopping, chopping and mixing leaving just enough time to apply ‘slap and lippie’ as she opens the door to her guests. I think we know the answer. Not that she has actually endorsed us or anything but I’m sure you get the idea. Entertaining should be relaxing so let us get on and do your cooking.

N

Chicken GF

Chicken Tikka Masala

Serves 4

Chicken breast pieces marinated with yoghurt, lemon and paprika in a coconut, cream and tomato sauce.

13.25

Chicken Dijon

Marinated chicken breast pieces in a white wine mustard sauce with caramelised red onions.

13.25

Chicken and Mushroom Lasagne Chicken breast pieces and mushrooms in an Italian style tomato sauce with pasta, cheese sauce and Cheddar cheese topping.

13.25

Moroccan Harissa Chicken

13.25

Marinated chicken breast pieces in a Harissa sauce of cumin, cinnamon and honey.

Meals for 4 Serves 4

GF

Marinated Chicken in Tomato and Sweet Red Pepper Sauce

13.25

Green Thai Chicken Curry

A green Thai curry with stir-fried red peppers and fine green beans. IMPROVED

13.25

Coq au Vin

Leg, thigh and breast of chicken in a red wine sauce with dry cured back bacon and mushrooms.

14.95

Huntsman’s Chicken

16.50

The chicken is marinated in smoked paprika and olive oil for 24 hours and then oven roasted. The sauce is made with smoked bacon, red peppers, tomatoes, basil, thyme and cream. GF

Whole chicken breasts stuffed with a mushroom pate, wrapped in smoked bacon and served in a rich red wine sauce with button onions and oyster mushrooms.

Chicken, Ham and Leek Pie

Chicken breast pieces, ham and leeks in a creamy parsley sauce fully encased in pastry.

Chicken Dijon

Coq au Vin

Serves 6

18.50

15


Food for Entertaining

Meals for 4

Beef

Serves 1

Individual Beef en Croute

Prime fillet of beef topped with mushroom and liver pate and then encased in all butter puff pastry and served with our mushroom and white wine veloute sauce.

7.50

Serves 4

Beef Stroganoff

Pieces of silverside beef and roasted mushrooms in a creamy sherry, brandy and paprika sauce.

15.85

Braised Beef in Brandy and Mushroom Sauce

16.50

Beef Bourguignon

16.50

Braised Beef in Brandy and Mushroom Sauce

Beef Bourguignon

Lamb Moussaka

Moroccan Spiced Lamb Tagine

Strips of beef are braised until tender and added to a brandy and mushroom veloute sauce. Tender pieces of silverside beef braised in red wine and port with dry cured bacon, onions and mushrooms.

Steak and Red Wine Pie

Tender pieces of silverside beef and vegetables in red wine, fully encased in pastry.

Serves 6

Lamb

19.95

GF

16

Individual Beef en Croute

Beef Stroganoff

Serves 4

Lamb Moussaka

Minced lamb with onion and tomato topped with aubergines, sliced potatoes and cheese sauce.

13.25

Lamb Bordeaux

We braise the lamb in red wine and port sauce and add smoked bacon and caramelised onions to finish.

16.75

Moroccan Spiced Lamb Tagine

16.75

Tender leg of lamb pieces braised in Moroccan spices with apricots, dates and chickpeas.


Food for Entertaining

Pork

Serves 4

Pork Dijon

Braised strips of pork with sliced mushrooms finished with a creamy white wine, sherry and mustard veloute.

14.50

Pork Stroganoff

14.50

The pork strips are braised until tender then added to a sherry, brandy and paprika sauce.

Meals for 4

Pork Dijon

Salmon and Asparagus Gratin

Mushroom and Spinach Lasagne

Roasted Vegetable Lasagne

Fish Smoked Haddock and Sweet Potato Gratin

16.95

Hearty Fisherman’s Pie

Salmon, coley and naturally smoked haddock in a white wine and tomato sauce, layered with spinach, topped with creamy parsley mashed potatoes.

16.95

Salmon and Smoked Haddock Lasagne

16.95

Salmon and Asparagus Gratin

16.95

Naturally smoked haddock, bacon, broccoli and sweetcorn in a creamy fish sauce topped with sweet potato.

Salmon and smoked haddock in a white wine and sherry sauce layered with pasta, cheese sauce and topped with a regato cheese crumb. Salmon fillet pieces and asparagus in a white wine veloute sauce topped with sliced potato and a regato cheese crumb topping.

Vegetarian

Serves 4

Mushroom and Spinach Lasagne Oven roasted mushrooms and baby spinach in sherry sauce layered with spinach pasta, topped with cheese.

11.95

Roasted Vegetable Lasagne

12.50

Roasted Mediterranean vegetables in a rich tomato sauce layered with lasagne, Cheddar cheese sauce and topped with tomatoes and Cheddar cheese.

17


Christmas 2009 ‘

eace and goodwill to all men’ is always going to be a big ask at Christmas. Maybe if we selected a week when there wasn’t a ravenous hoard to feed and water, presents to be bought and relatives to be visited then this noble aspiration would be a more realistic target. Say, mid June? Alas, this is not an option so do take advantage of our rather fine range of food for Christmas and with the time you save in the kitchen you can work on maintaining your natural levels of bonhomie.

P

The Christmas Food shown on pages 18 and 19 is available from 9th November.

Venison with Port and Orange IMPROVED Strips of venison braised in a port and red wine sauce with redcurrants, root vegetables and orange zest. Serves 1

Serves 2

Serves 4

4.99

9.95

19.85 Venison with Port and Orange

Stuffed Crown of Turkey

With a pork, chestnut and sage stuffing. Please note this needs to be defrosted in a refrigerator for 36 hours before cooking. Serves 6-8

36.99

The Main Course NEW

Guinea Fowl in a Whisky Sauce

Beef Wellington

Prime fillet of beef with a brandy and chicken liver duxelle encased in all butter puff pastry, with mushroom sauce. Please note this needs to be defrosted in a refrigerator for 36 hours before cooking.

Breast and thigh of guinea fowl braised in a whisky, white wine and wild mushroom sauce. Serves 1 Serves 2 Serves 4

4.99

9.95

Stuffed Crown of Turkey

19.85

Serves 6 Guinea Fowl in a Whisky Sauce

18

55.00 Beef Wellington


Food for Entertaining

To Complement... GF

GF

GF

These products are not available for home delivery.

2.00

Mince Pies

Handmade using all butter shortcrust pastry. Simply the best mince pies you can buy. Pack of 6 2.99

Goose Fat Roast Potatoes Serves 4

GF

To Complete...

Parmesan Parsnips Serves 2

3.95

Braised Red Cabbage Red cabbage and Bramley apples slowly braised in red wine and redcurrant jelly. Serves 4 3.95

Parmesan Parsnips

Christmas Pudding Serves 1 Serves 6-8

Mince Pies

1.50 9.99

Winter Pudding

Bursting with cranberries, blueberries, blackberries, raspberries and apples, finished with cinnamon. A great alternative for those who don’t like Christmas Pudding. Serves 6 8.50

Cabbage, Bacon and Pinenuts

Green cabbage with smoked bacon and toasted pinenuts. Serves 4 3.95 Cabbage, Bacon and Pinenuts

Pork, Chestnut and Sage Stuffing NEW

Christmas Cake

Christmas Pudding

Moist, dark fruit cake enriched with whisky and spices. Serves 12-16 12.95

Pork sausagemeat, chestnut and sage stuffing roll wrapped in bacon. Serves 6-8 3.99

Chocolate Yule Log Serves 6-8

12.00

Mulling Syrup

Roast Gravy Serves 6-8

Christmas 2009

4.25 Pork, Chestnut and Sage Stuffing

Just add red wine to this syrup to make the most delicious mulled wine. Heat and serve. 200ml 2.99 500ml 4.99

Chocolate Yule Log

19


Party Food

Fruity Couscous Salad

Couscous with dates, apricots, roasted peppers and pumpkin seeds.

Buffet Food

The Buffet Food is available in our shops and for home delivery from 9th November.

12-16 buffet portions

These products take between 24 and 36 hours to defrost in the fridge. Please ask in the shops for details.

Pesto Pasta Salad

Gnocco sardo pasta with red onions, petit pois and pine nuts in a pesto dressing topped with regato cheese.

Wild Mushroom and Spinach Roulade

12-16 buffet portions

Spinach roulade filled with wild mushrooms, brandy, sherry and cream.

GF

8-10 buffet portions 8.95

Smoked salmon mousse topped with a horseradish cream and a layer of smoked salmon.

GF

14.95

Chicken breast pieces in a mild curry, apricot, Madeira and creme fraiche sauce topped with toasted almonds.

3.75 9.99 19.95

Coronation Chicken

Poached and Decorated Salmon

Poached side of salmon decorated with a smoked salmon, ricotta and horseradish mousse.

8-10 buffet portions 9.95

8-10 buffet portions Smoked Salmon and Dill Terrine

20

Fruity Couscous Salad

Coronation Chicken

2-3 buffet portions 8-10 buffet portions 16-20 buffet portions

Wild Mushroom and Spinach Roulade

Smoked Salmon and Dill Terrine

13.95

19.95 Poached and Decorated Salmon


Dips GF

The dips are available in our shops from 9th November. They are not available for home delivery. Please allow 8 hours to defrost in the fridge.

Party Food

Smoked Mackerel and Horseradish Dip

Canapes

Stilton and Caramelised Red Onion Dip

Beef Wellington Indian Spiced Houmous Filo Thai Chicken Filo Rolls Mini Smoked Salmon and Rocket Quiche Crab Cakes Parma Ham and Goat’s Cheese Wraps

Creme fraiche, stilton and caramelised red onions. 140g Pot 2.25

Quiche

5.99 per box of 12

Canapes are available in our shops all year but are not available for home delivery. Our canapes need to be heated in the oven and can be cooked from frozen.

Smoked mackerel, creme fraiche and creamed horseradish. 140g Pot 2.25 GF

Food for Entertaining

Stilton and Caramelised Red Onion Dip

Quiche are available in our shops and for home delivery all year. They need to be defrosted in a refrigerator for 24 hours before cooking. Once cooked they can be eaten warm or cold.

Roasted Pepper and Goat’s Cheese Quiche 10-12 buffet portions

16.95

Roasted Vegetable Quiche

Roasted Vegetable Quiche

10-12 buffet portions 16.95

Quiche Lorraine

Indian Spiced Houmous Filo

10-12 buffet portions 16.95

Parma Ham and Goat’s Cheese Wraps

Feta and Caramelised Red Onion Quiche

10-12 buffet portions 16.95

Quiche Lorraine

21


Puddings

Puddings are not available for home delivery.

Apple and Pecan Tart

Bramley apples, pecans and cinnamon in a buttery tart base topped with crispy filo pastry. Serves 6

8.25

Rich Lemon Tart

Classic French recipe biscuit pastry base with a delicious lemon filling. Serves 8

8.50

Winter Pudding Bursting with cranberries, blueberries, blackberries, raspberries and apples, finished with cinnamon. Serves 6

22

8.50


Food for Entertaining GF

Rich Chocolate Mousse

GF

A light yet rich mousse with Belgian chocolate. Serves 8

GF

Are you posh enough? Wonderful mixture of raspberries, thick cream, crisp meringue and port. Serves 6

GF

A light pavlova roll filled with lemon curd, lime curd and whipped cream. Serves 8-10

Serves 8-10

GF

11.50

11.50

Chocolate Roulade

A rich chocolate roll generously filled with whipped cream.

10.95

Lemon and Lime Pavlova

Raspberry Pavlova

A light pavlova roll packed with raspberries and cream.

10.95

Eton Mess

Puddings

Serves 8-10

GF

11.50

Chocolate Cappuccino Roulade

Light meringue flecked with dark chocolate, filled with whipped cream, brandy and coffee. Serves 8-10

11.50

23


Puddings

Puddings are not available for home delivery. GF

Apple and Blackberry Cinnamon Roulade A light cinnamon meringue roulade filled with whipped cream and an apple, blackberry and blackcurrant compote. Serves 8-10

GF

11.50

Chocolate and Raspberry Roulade A rich chocolate roll generously filled with whipped cream and raspberries. Serves 8-10 11.95

Apricot NEW Frangipane

A hand rolled pastry case filled with almond frangipane and topped with caramelised apricots. Serves 10

24

12.50


Food for Entertaining

Red Berry Cheesecake

Light cheesecake with juicy whole berries marbled with ripe summer berry puree, on a thin biscuit base. Serves 10

12.95

Chocolate Mousse Torte

Rich dark chocolate mousse on a crisp, buttery biscuit base, topped with a thin layer of cream and dusted with cocoa powder. Serves 10

Chocolate and Toffee Cheesecake

A marbled chocolate and toffee cheesecake with dark chocolate swirls on a crunchy chocolate biscuit base. Serves 10

12.95

A fluffy lemon cheesecake on a thin biscuit base decorated with lemon curd swirls. Serves 10

12.95

12.95

Normandy Apple Tart

A classic French apple tart spiced with cinnamon and finished with thinly sliced apples in a sweet pastry case. Serves 10

Lemon Cheesecake

Puddings

12.95

Banoffi Pie

A soft toffee topping with bananas on a digestive biscuit base topped with cream. Serves 10

13.95

25


Cakes and Traybakes

Our cakes and traybakes are not available for home delivery.

Our frozen cakes and traybakes take 4-5 hours to defrost at room temperature.

Frozen Cakes Carrot Cake

Serves 6-8 Serves 12-16

7.50 11.95

Chocolate Fudge Cake

Serves 8-10 Serves 12-16

7.50 11.50

Chocolate Fudge Birthday Cake

Serves 12-16

12.95

Chocolate Fudge Celebration Cake Serves 20 22.95 Our Chocolate Fudge Celebration Cake can be iced with a personal message of your choice. All we ask is that you give us 48 hours notice to allow time for the cake to defrost. Boston Brownie (Frozen Traybake)

Serves 12-16

8.50

Cakes and Traybakes-Ready to Eat Serves 5–6

Carrot Cake

26

Seville Orange Cake Chocolate Fudge Cake Buttercream and Jam Sponge Coffee and Walnut Cake Flapjack Millionaire’s Shortbread Boston Brownie

4.99 4.99 4.99 4.99 4.50 4.50 4.50


The Gift of COOKing We all know people who spend more time than they would like in the kitchen. This can of course be a temporary condition brought on by the arrival of a new baby or maybe an illness. For others it can be a more permanent state. Whisper it quietly but in this foodie age we live in there are plenty of people who don't like cooking that much. In addition, as people get older the motivation to cook can diminish a tad. This is where we come in. By purchasing either our gift vouchers or a specific gift pack of food then what you are really giving them is not only a range of delicious food but even more importantly the 'time' to do something else (or nothing else depending on one’s motivation). A new gift catalogue is now available in all shops. E-vouchers are available for use with our National Home Delivery Service. Order at www.cookfood.net or by calling 01732 759020. 27


What Else? www.cookfood.net

Our National Home Delivery Service

If you or your friends or family don’t live near one of our shops then you can order our meals* for delivery to almost anywhere in the UK. Perfect if you're holidaying this Autumn and Christmas in Blighty. Sending food this way is also a rather brilliant and much more practical gift than sending flowers. Simply go to www.cookfood.net or you can telephone 01732 759020 to place an order.

*There are a number of items that are not available on the Home Delivery Service (details in this COOK Book).

COOK Crunch Card

Simple really. We stamp your COOK Crunch Card every time you spend £5 in a COOK shop and once you have collected 20 stamps the completed card can be redeemed for £10 worth of COOK food. Pick up details in any of our shops. This scheme is only available in our shops and not on our Home Delivery Service.

28

Cheating Made Easy

We sell ceramic dishes that are the same size as our two and four portion meals making it even easier for you to pretend you made it yourself. Simply decant the frozen meal into the ceramic dish, pop it in the oven following the cooking guidelines and serve up a meal that looks and tastes as though you made it yourself. To admit it or not? - that is the question. Two portion dishes £9.30 Four portion dishes £11.75


‘When people you greatly admire appear to be thinking deep thoughts, they probably are thinking about lunch.’ Henry James, Author


Banstead

149 High Street, SM7 2NT 01737 357852

Barnes

50 High Street, SW13 9LN 020 8392 2060

Battle

1 Mount Street, TN33 0EG 01424 777279

Billericay

140 High Street, CM12 9DF 01277 626271

Brighton

142 Western Road, BN1 2LA 01273 739151

Chichester

29 Sadler’s Walk, PO19 1HQ 01243 790737

Chiswick

22 Chiswick Lane, W4 2JG 020 8994 2820

Clapham

37 Abbeville Road, SW4 9JX 020 8675 5369

Dorking

5 St Martin’s Walk, RH4 1UX 01306 743674

East Grinstead High Street, RH19 3AW 01342 821000

Epping

180 High Street, CM16 4AQ 01992 800000

Epsom

The Ashley Centre, KT18 5DA 01372 742999

Farnham

21 Downing Street, GU9 7PB 01252 719191

Godalming

1 Bridge Street, GU7 1UA 01483 550000

Haslemere

Lightwater

Maidenhead Midhurst Oxted

Horsham

Witney

4 Mill Walk, OX28 6FY 01993 835001

Petts Wood

The COOK Kitchen Shop

198 Petts Wood Road, BR5 1LG 01689 839100

Eurolink Way, Sittingbourne, ME10 3HH 01795 883001 (open Monday - Friday)

Romsey

Haywards Heath

8 Sterling Buildings, RH12 1DR 01403 230449

Windsor

64-65 Windsor Royal Station, SL4 1PJ 01753 866668

82-84 Station Road East, RH8 0PG 01883 712900

Sevenoaks

Henley

Weybridge

21 Baker Street, KT13 8AE 01932 845294

Easebourne Lane, GU29 9AZ 01730 817090

4 Latimer Walk, SO51 8DG 01794 329000

51 Duke Street, RG9 1UR 01491 411410

12 Monson Road, TN1 1ND 01892 523840

76 Cordwallis Road, SL6 7BB 01628 799004

Wey Hill, GU27 1BY 01428 652760 16-18 South Road, RH16 4LA 01444 810000

Tunbridge Wells

37 Guildford Road, GU18 5SA 01276 850044

New COOK Shops

Rustington

7 Black’s Yard, TN13 1DS 01732 452554

Tenterden

29-30 Churchill Parade, The Street, BN16 3DQ 01903 890127

Tonbridge

COOK at Battlers Green Farm Shop, Common Lane, WD7 8PH 01923 856551

3-5 High Street, TN30 6BN 01580 857000 84 High Street, TN9 1AP 01732 359841

Please see our website for individual shop opening hours

Radlett

Reigate

National Home Delivery Service www.cookfood.net • Telephone: 01732 759020 The COOK Kitchen • Sittingbourne, Kent ME10 3HH • Telephone: 01732 759010

(early October)

65a High Street, RH2 9AE

The Cook Book - Autumn/Winter 2009  

Lists all our delicious ready meals available in our 33 stores across the UK.

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