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The

COOK Book

A Real Alternative to Home Cooking

Summer 2009 www.cookfood.net


Contents Page

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.

2-9

COOKing for 1 and 2

10

The Indian Range

12

Family Meals

14

Little Family Meals

16-27 Food for Entertaining Main Courses Summer Parties Puddings Cakes and Traybakes 28

16 20 24 27

What Else?

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, quiches, GF Gluten Free canapes, 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.

HD


What’s It Worth? A

pparently, at last count, The Queen was worth £1.64 billion pounds to the economy of this country. To be honest, the thing that immediately springs to mind is who on earth gets paid to do this sort of research?

However it does highlight the issue of what something is worth, so how do you value your time? You could choose to spend it cooking everything from scratch (in which case we wholeheartedly salute you), or you could choose to use our meals a couple of times a week, and spend your time on other things. Children? Friends? Large glass of wine and a good book?

Occasionally in a shop you will hear someone say, 'But I can buy a Fish Pie for a bit less in such and such a supermarket’. This makes us want to tear our hair out in frustration as our Hearty Fisherman’s Pie is as similar to the supermarkets' as The Queen is to President Mugabe. We make everything by hand, using only the same techniques and ingredients that you use at home which is why our food really is just like home cooking. If you need convincing then you’re more than welcome to visit our Kitchen (and that includes you, your Majesty). As ever, please get in touch with any comments, good or bad, at edwardanddale@cookfood.net and we'll get back to you. All the best

Edward and Dale, Founders Dale and Edward, Founders

1


COOKing for 1 and 2

GF

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

A

2

Portion 1 2

Chicken 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 Dijon

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

3.75

6.75

Malayan Chicken Curry

Marinated chicken breast pieces in a ginger, garlic, cinnamon and star anise 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

Chicken and Tomato Pasta Bake

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

3.75

6.75

Coq au Vin

3.99

7.50

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


COOKing for 1 and 2 Portion 1 2 GF

Red Pesto Chicken with Roasted Peppers

3.75

6.75

Moroccan Harissa Chicken

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

Pot Roast Chicken

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

3.99

7.50

Marinated Chicken in Tomato and Sweet Red Pepper Sauce

3.75

6.75

Marinated chicken breast pieces with oven roasted peppers in a red pesto and basil sauce.

GF

Portion 1 2 GF

GF

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.

Green Thai Chicken

Chicken breast pieces and stir-fried vegetables in a Thai-style sauce with coconut, chillies, lime and ginger.

3.99

7.50

Red Thai Chicken

Chicken breast pieces and stir fried vegetables in a fiery Thai style sauce with lemongrass and birdseye chillies.

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

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.

Beef

Chicken and Mushroom Lasagne

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

3.75

6.75

Beef in Black Bean with Noodles Marinated pieces of silverside beef in black bean sauce with egg noodles, onions and red peppers.

4.25

7.99

8.25

3.75

6.75

Braised Beef in Brandy and Mushroom Sauce

4.50

Sweet Chilli Chicken and Noodles

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

Strips of beef are braised until tender and added to a brandy and mushroom veloute sauce.

3


COOKing for 1 and 2 Portion 1 2

Beef Beef Stroganoff

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

NEW

3.99

7.95

Spaghetti Bolognaise

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

3.50

6.25

Cumberland Pie

NEW

Minced beef with onion and carrots topped with mashed potato and a Cheddar cheese crumb.

3.50

6.75

Cottage Pie

Minced beef with onion, carrot and leeks topped with mashed potato.

3.50

6.75

Beef Casserole with Roasted Root Vegetables NEW

3.99

7.95

Chilli con Carne

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

3.25

5.25

Individual Beef en Croute

7.50

Diced beef silverside, swede, carrots and parsnips in a rich beef gravy.

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

Beef Bourguignon

Tender pieces of silverside beef braised in red wine and port with dry cured bacon, onions and mushrooms.

4.50

8.25

Classic Lasagne Verde

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

3.50

Steak and Red Wine Pie

3.99

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

4

Portion 1 2

6.75

7.75

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.

Pork Sausage and Potato Bake

Pork and leek sausages, borlotti and cannellini beans and dry cured bacon in a smoky barbecue sauce topped with diced potatoes.

3.50

5.99

Sausage and Red Onion Casserole

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

3.50

5.99

Pork and Chorizo in Tomato and Smoked Paprika Sauce

3.95

7.35

Strips of pork leg, chorizo, beans and peppers in a spicy tomato sauce.


COOKing for 1 and 2 Portion 1 2

Pork Dijon

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

3.95

7.35

Pork Stroganoff

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

3.95

7.35

Stir fried Pork and Noodles in Plum Sauce

3.99

7.75

Portion 1 2

3.50

6.50

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

Cassoulet

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

4.99

9.95 GF

Lamb Liver, Bacon and Onions

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

2.85

5.60

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

3.50

6.75

Persian Lamb Pilaf

Tender pieces of lamb braised in ginger and star anise with basmati rice, apricots and almonds.

4.50

8.50

Lamb Casserole with Minted New Potatoes

4.50

8.50

Lamb Moussaka

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

3.75

6.75

Lamb Bordeaux

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

4.50

8.50

Moroccan Spiced Lamb Tagine

4.50

8.50

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

Marinated strips of pork with egg noodles and stir fried vegetables in a tangy plum sauce.

Italian Style Meatballs in Tomato Sauce

Shepherd’s Pie

IMPROVED

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

Braised Lamb Shanks

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

10.50

5


COOKing for 1 and 2

Fish Salmon and Smoked Haddock Lasagne

4.50

Smoked Haddock and Rocket Fish Cakes

3.99

8.50

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

GF

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

6

Portion 1 2

Mushroom and Spinach Lasagne

Oven roasted mushrooms and baby spinach in a creamy sherry sauce layered with spinach pasta and topped with Cheddar cheese.

3.50

5.99

Vegetable and Bean Chilli

Oven roasted vegetables and six different beans in a tomato and chilli sauce with baby spinach.

2.75

4.99

Vegetable and Chickpea Tagine

2.99

5.95

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

3.99

Salmon en Croute

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.

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

5.99

Macaroni Cheese

2.75

4.99

Smoked Haddock and Sweet Potato Gratin

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

4.50

Red Lentil and Mixed Bean Casserole

2.75

4.99

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.

4.50

8.50

Mushroom Stroganoff

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

3.65

6.25

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

Spinach and Ricotta Cannelloni

Spinach and ricotta cannelloni in a tomato and basil sauce topped with Cheddar and regato cheeses.

3.50

5.99

Cod Tagine

3.75

7.45

Roasted Vegetable Lasagne

3.60

6.35

GF

8.50

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

GF

Vegetarian

Portion 1 2

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

GF

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

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


COOKing for 1 and 2 Portion 1 2

Portion 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 and Feta Bake

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.

Nut Loaf

A blended loaf of toasted nuts, Madeira soaked apricots, mushrooms and herbs, topped with red onion marmalade.

GF

Minted Green Vegetables

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

1.50

1

1.75

Crisp mange tout, green beans, peas and a hint of mint.

Rice with Oven Roasted Vegetables

1.25

2.45

Plain Basmati Rice Boiled Basmati rice.

0.99

1.95

GF

Thai Style Rice

Basmati rice with kaffir lime leaves, ginger, coconut cream and coriander.

1.25

2.45

GF

Creamy Mash

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

1.25

2.45

Minted Couscous

2.99

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

Portion 2 4 1.99

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

1.50 2.99

Goose Fat Roast Potatoes Cabbage, Bacon and Pinenuts

1.99

Green cabbage with smoked bacon and toasted pinenuts.

3.95

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

1.50

1.99

Braised Red Cabbage

1.99

3.95

Garlic Baguette

0.89

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

2.99

GF

Alsacienne Potatoes

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

GF

GF

serves 3-4 4.99

Dauphinoise Potatoes

GF

Oven Roasted Vegetables

GF

Side Dishes GF

GF

NEW

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

7


How Liz and Her Team Make Our Lemon Cheesecake Liz Dove and her team (below) make almost all of our puddings in her kitchen in the heart of the beautiful Somerset countryside.

Step 1

Step 2 Step 4

Step 3

Seek out talented pudding chefs.*

To make the base, break up biscuits into fine crumbs.

Step 5

Mix thoroughly. Add melted butter.

Step 8 Step 7

Transfer the biscuit mix into a greased cake tin and press down firmly.

Step 6

Serving suggestion

Taa da! The finished product. A great pud when you’ve got friends or family round. Just defrost and serve

8

Smooth over and decorate with swirls of lemon curd.

Spoon on large dollops of the mixture onto the biscuit base.

*Turn to page 24 for details of all Liz’s puddings

To make the topping, mix cream cheese, lemon juice, sugar, egg whites, cream and plenty of fresh grated lemon zest together.


COOKing for 1 and 2

2 Portion Puddings Unfortunately, the 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

Banoffi Pie

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

3.25

Belgian Chocolate Pudding

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

3.25

Bread and Butter Pudding

3.25

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

Summer Pudding

Traditional recipe bursting with raspberries, strawberries, blackberries and blackcurrants.

4.50

Red Berry Mousse

Lemon Mousse

Banoffi Pie

Bramley Apple and Blackberry Crumble

Bramley Apple and HD Blackberry Crumble

3.25

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

GF

HD

Rice Pudding with Clotted Cream Slow-cooked short grain rice with double cream and clotted cream finished with vanilla and nutmeg.

2.25

9


The

Indian Range Garlic Chicken Curry

t took months. Months and months of toil and tears in our development kitchen until we got our Indian food to taste like we wanted. But it was worth it. As General Patton said, 'Nothing great is easy' (though we accept he was probably talking about something more profound than recipe creation).

I

1 GF

Bhunaring To make a good curry you need a good base. What we do to release the flavour is bhuna (fry in hot oil) garlic, onions, cinnamon sticks, bay leaves and spices. After a while the spices are cooked out and the onions are really soft and sweet which provides a fabulous paste to use as a base. A good paste equals a good curry. It’s that simple.

10

GF

GF

Portion 2 4

Garlic Chicken Curry

Marinated chicken breast pieces in a garlic and coriander sauce.

3.75

6.75

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

Chicken Korma

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

3.75

6.75 13.25

GF

Chicken Jalfrezi

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

3.75

6.75

GF

Beef Rogan

3.99

7.95

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


The

Indian Range Side Dishes GF

GF

GF

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

Portion 1 2

Peas Pilau

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

1.25

2.45

Plain Basmati Rice

0.99

1.95

Boiled Basmati rice.

Aloo Gobi Saag

1.50

Diced potatoes with cauliflower and spinach leaves.

Naan Bread (Not home delivery)

NEW

1.15

Portion 1 2 GF

Roasted Vegetable and Chickpea Curry

2.99

5.95

Lamb Koftas

3.99

7.95

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.

Chicken Jalfrezi

Aloo Gobi Saag

11


fami ly meals he ‘Family Meal' can be the heavy gym workout of parenting - you know it's the right thing to do but it is sometimes difficult to summon the energy. It is the place where relationships are forged, tantrums had and the world can be put to rights. Let us do the cooking and you will all eat well and be spared the argument over who has to wash up the pots.

T

12

Main Courses

4 Portion

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.

Cumberland Pie

NEW

Minced beef with onion and carrots topped with mashed potato and a Cheddar cheese crumb.

11.50

Classic 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

Chilli con Carne

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

9.99

Shepherd’s Pie

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

11.50

Cottage Pie

Tender minced beef with onion, carrot and leeks topped with mashed potato.

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

Roasted Vegetable Pasta Bake

11.50

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

Oven roasted vegetables and penne pasta in a tomato and basil sauce.


Family Meals "Put ‘eat chocolate’ at the top of your list of things to do today. That way, at least you'll get one thing done.” Author Unknown

Belgian Chocolate Pudding

Puddings Eve’s Pudding

Cumberland Pie

Macaroni Cheese

HD Kentish Bramley apples topped with an all butter

5.50

cinnamon sponge and sprinkled with sliced almonds.

NEW

NEW SIZE

4 Portion

Bramley Apple and Crumble

5.50

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

9.75

Sausage and Potato Bake

Pork and leek sausages, borlotti and cannellini beans and dry cured bacon in a smoky barbecue sauce topped with diced potatoes.

11.50

Belgian Chocolate Pudding

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

5.50

Chicken Alexander

11.50

Sticky Toffee Pudding

5.50

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

HD Blackberry

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

Date and vanilla sponge with a dark sticky toffee sauce.

13


family little

Kids’ Meals

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

Chicken and Mash Pie

14

GF

GF

1 Portion

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

Chicken Curry with Rice

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

2.70

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

Fish Pie

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

2.85

Pasta Bolognaise

2.70

Penne pasta with minced beef, carrots and tomato sauce.

Cod and Sweet Potato Mash

Lasagne

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

2.70

Cod and Sweet Potato Mash

2.85

Fillet of cod in a parsley sauce with sweet potato mash, sweetcorn and petit pois.


Little Family Meals

Chilli con Carne with Rice

Minced beef, carrots, white and red kidney beans and sweetcorn in a mildly spiced tomato sauce with Basmati rice.

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

‘So Baby’ is a small, family business run by husband and wife team Chris and Sarah Larkin. Inspired by the arrival of their daughter Charlotte in 2005 they spent ages testing recipes with mums and babygroups and they now have this fantastic range of meals full of nutrients and, just as importantly, flavour.

Macaroni Cheese

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

2.60

Main Courses, all $2.75 for babies 6 months plus.

Chicken Goujons

Strips of chicken breast in a breadcrumb coating.

3.50

Fish Goujons

3.75

(2-3 servings)

(2-3 servings)

Hake fillet in a breadcrumb coating.

Lasagne

Organic Baby Food

Spaghetti Bolognaise Salmon and Vegetable Pie Braised Beef and Barley Hotpot Chicken and Vegetable Casserole Macaroni Cheese Risotto with Butternut Squash Moroccan Lamb with Couscous

GF

GF

15


Food for Entertaining

Chicken

Main Courses hiffon dresses, kipper ties and the ubiquitous hostess trolley. There are plenty of things about the 70's that bring back warm memories but the formal 1970's dinner party is not one of them. 21st century entertaining is much more 'no jacket’ than 'velvet jacket’. Our meals are all about spending more time with your guests and less time in the kitchen. Very 21st century.

C

GF

GF

All 4 Portion

Tarragon and Orange Chicken

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

13.25

Chicken Dijon

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

13.25

Malayan Chicken Curry

Marinated chicken breast pieces in a ginger, garlic, cinnamon and star anise sauce.

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

Red Pesto Chicken with Roasted Peppers

13.25

Moroccan Harissa Chicken

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

13.25

Lemon and Ginger Chicken

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

13.25

Pot Roast Chicken

14.95

Marinated chicken breast pieces with oven roasted peppers in a red pesto and basil sauce.

Coq au Vin

16

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


Food for Entertaining

All 4 Portion GF

Marinated Chicken in Tomato and Sweet Red Pepper Sauce

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

Green Thai Chicken

Chicken breast pieces and stir fried vegetables in a Thai style sauce with coconut, chillies, lime and ginger.

14.95

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.

16.50

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

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

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

Chicken, Ham and Leek Pie

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

Main Courses

Fish

All 4 Portion

Salmon and Smoked Haddock Lasagne

16.95

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 Asparagus Gratin

16.95

Salmon and smoked haddock in a white wine and sherry sauce layered with pasta, cheese sauce and topped with a regato cheese crumb.

18.50 serves 6

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

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

Moroccan Harissa Chicken

Hearty Fisherman’s Pie

17


Food for Entertaining

Main Courses

Beef Cumberland Pie

Minced beef with onion and carrots topped with mashed potato and a Cheddar cheese crumb.

NEW

11.50

Chilli con Carne

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

9.99

Beef Stroganoff

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

NEW

15.85

Cottage Pie

11.50

Beef Casserole with NEW Roasted Root Vegetables

15.85

Pork

Diced beef silverside, swede, carrots and parsnips in a rich beef gravy.

Braised Beef in Brandy and Mushroom Sauce

16.50

Strips of beef are braised until tender and added to a brandy and mushroom veloute sauce.

Beef Bourguignon

Tender pieces of silverside beef braised in red wine and port with dry cured bacon, onions and mushrooms.

16.50

Classic Lasagne Verde

11.50

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

Steak and Red Wine Pie

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

18

All 4 Portion

All 4 Portion

19.95 serves 6

Tender minced beef with onion, carrot and leeks topped with mashed potato.

Pork and Chorizo in Tomato and Smoked Paprika Sauce

14.50

Pork Dijon

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

14.50

Pork Stroganoff

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

14.50

Italian Style Meatballs in Tomato Sauce

11.50

Sausage and Potato Bake

11.50

Strips of pork leg, chorizo, beans and peppers in a spicy tomato sauce.

Hand rolled pork and beef meatballs seasoned with chilli, garlic and basil in a rich tomato sauce. Pork and leek sausages, borlotti and cannellini beans and dry cured bacon in a smoky barbecue sauce topped with diced potatoes.


Food for Entertaining

Lamb Lamb Moussaka

Selected Side Dishes*

All 4 Portion IMPROVED

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

13.25

Lamb Casserole with Minted New Potatoes

16.75

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

16.75

Shepherd’s Pie

11.50

*See page 7 for full range GF

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

GF

Minced lamb and carrots topped with mashed potato.

Portion 1

Alsacienne Potatoes

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

Mushroom and Spinach Lasagne

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

11.95

Roasted Vegetable Pasta Bake

Oven roasted vegetables and penne pasta in a tomato and basil sauce.

11.50

Roasted Vegetable Lasagne

12.50

2

1.50 2.99

Goose Fat Roast Potatoes Cabbage, Bacon and Pinenuts

1.99

Green cabbage with smoked bacon and toasted pinenuts.

1.99

3.95

Braised Red Cabbage

1.99

3.95

GF

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

GF

Oven Roasted Vegetables

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

1.50 2.99

Rice with Oven Roasted Vegetables

1.25 2.45

Plain Basmati Rice Boiled Basmati rice.

0.99 1.95

Minted Couscous

1.50 2.99

GF

GF

4

1.99

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

Dauphinoise Potatoes

Vegetarian

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

Main Courses

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

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

19


Serves the number of buffet portions as shown

Food for Entertaining

Summer Party Food

Summer Parties here is a theory that the need to party works in inverse proportion to the state of the economy. So, on that basis this summer should be full of fun and revelry. Our range this year covers everything you might need from a picnic for 4 up to a buffet spread for 100 people or more. Party on.

• Unfortunately our Summer Party Food is not available for home delivery. • These products take between 24 and 36 hours to defrost in the fridge. • Please ask in the shops for details.

T

Buffet Portions

GF

2-3 8-10 16-20 3.75 9.99 19.95

Coronation Chicken

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

Harissa Chicken and NEW Giant Couscous Salad

Chicken breast pieces with giant couscous, red peppers, red onions, apricots, chickpeas and toasted almonds in harissa dressing. GF

Honey Mustard Chicken and Bean Salad

NEW

Chicken breast pieces, red kidney beans, cannellini beans and soya beans in honey mustard dressing.

Pesto Pasta Salad

NEW

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

Fruity Couscous Salad

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

20

6-8 12-16 8.99 17.95

6-8 12-16 8.99 17.95

6-8 12-16 7.50 14.95 6-8 12-16 6.99 13.95


Simply defrost and serve

Food for Entertaining

Summer Parties

Poached and Decorated Salmon

Wild Mushroom and Spinach Roulade

Roasted Turkey with Apricot and Date Stuffing

Pork and Chicken Liver Terrine

Salads from top left: Fruity Couscous Salad, Honey Mustard Chicken and Bean Salad, Harissa Chicken and Giant Couscous Salad. Bottom: Pesto Pasta Salad and Coronation Chicken The following products are great for parties or as a starter and need to be defrosted in the fridge for 12 hours.

Buffet Portions GF

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

Honey Roasted Loin of Pork

NEW

Dry cured roasted loin of pork glazed with honey

Roasted Turkey with NEW Apricot and Date Stuffing

Roasted crown of turkey filled with apricot, date, ginger and sausage meat stuffing glazed with an orange marmalade.

8-10 19.95

Buffet Portions

Wild Mushroom and Spinach Roulade

15 24.95 20 19.95

NEW

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

8-10 8.95

Pork and Chicken Liver Terrine

NEW 8-10

Smoked Salmon and Dill Terrine

NEW 8-10

Pork, chicken livers and prunes marinated with red wine and brandy, wrapped in smoked bacon.

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

9.95

9.95

21


Food for Entertaining

Dips

Summer Parties

140g Pot

• These products take 8 hours to defrost in the fridge. • Unfortunately they are not available for home delivery. GF

GF

Indian Spiced Houmous

Houmous with a difference. Chickpeas, tomatoes, turmeric and coriander.

Smoked Mackerel and Horseradish Dip

NEW

NEW

1.99

2.25

Smoked mackerel, creme fraiche and creamed horseradish. GF

Stilton and Caramelised Red Onion Dip

NEW

2.25

Creme fraiche, stilton and caramelised red onions.

Canapes

5.99 per box

• Great for all parties, twelve to a box. Each canape is a good two mouthfuls. Our canapes need heating in the oven. • Unfortunately they are not available for home delivery.

22

From front to back: Indian Spiced Houmous, Smoked Mackerel and Horseradish Dip, Stilton and Caramelised Red Onion Dip

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


Food for Entertaining

Summer Parties

Quiche & Tartlets

• These quiche need to be defrosted in a refrigerator for 24 hours before cooking. Once cooked they can be eaten warm or cold. • Unfortunately, our quiche and tartlets are not available for home delivery.

Buffet Portions 10-12

Beef Wellington Canapes

Mini Smoked Salmon and Rocket Quiche

Parma Ham and Goat’s Cheese Wraps

Roasted Pepper and Goat’s Cheese Quiche

Roasted Vegetable Quiche

Quiche Lorraine

Roasted Pepper and Goat’s Cheese Quiche

16.95

Roasted Vegetable Quiche

16.95

Quiche Lorraine

16.95

Feta and Caramelised Red Onion Quiche

16.95

Creamy Leek and Cheddar Tartlets

2 Portion

Leeks, mature Cheddar, sweet onions and creamy sauce in a wholewheat pastry case, topped with a cheesy crumble.

3.99

Spinach and Feta Tartlets

Spinach and feta in a poppy and sesame seed shortcust pastry case topped with roasted red pepper pieces.

3.99

Smoked Salmon and Leek Tartlets

3.99

Smoked salmon, leeks, mature Cheddar and sweet onions in a poppy and sesame seed short-crust pastry case.

23


Unfortunately, the puddings are not available for home delivery, with the exception of those marked HD

Food for Entertaining

Puddings iz Dove, (below far left), and her team make almost all of our puddings in her kitchen in the heart of the beautiful Somerset countryside.

L

24

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

Serves 4 5.50

Bramley Apple and Crumble

Serves 4 5.50

Eve’s Pudding

Serves 4 5.50

HD Blackberry

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

HD Kentish Bramley apples topped with an all butter

cinnamon sponge and sprinkled with sliced almonds.

GF

Turn to page 8 to see how we make our Lemon Cheesecake and for details of our 2 portion puddings.

Belgian Chocolate Pudding

Sticky Toffee Pudding

Date and vanilla all butter sponge with a dark sticky toffee sauce.

Serves 4 5.50

Eton Mess

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

Serves 6 10.95

Apple and Pecan Tart

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

Serves 6 8.25

Summer Pudding

Traditional recipe bursting with raspberries, strawberries, blackberries and blackcurrants.

Serves 6 8.50

Rich Lemon Tart

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

Serves 8 8.50

Normandy Apple Tart

Serves 10 12.95

NEW

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


Food for Entertaining

GF

GF

GF

Puddings

Eton Mess

Normandy Apple Tart

Raspberry Pavlova

Apple and Blackberry Cinnamon Roulade

Rich Lemon Tart

Lemon and Lime Pavlova

Chocolate Cappuccino Roulade

Chocolate Roulade

Lemon and Lime Pavlova

A light pavlova roll filled with lemon curd, lime curd and whipped cream.

Serves 8-10 11.50

Raspberry Pavlova

A light pavlova roll packed with raspberries and cream.

Serves 8-10 11.50

Chocolate Cappuccino Roulade

Serves 8-10 11.50

Light meringue flecked with dark chocolate, filled with whipped cream, brandy and coffee.

GF

Chocolate and Raspberry Roulade

Serves 8-10 11.95

Apple and Blackberry Cinnamon Roulade

Serves 8-10 11.50

Chocolate Roulade

Serves 8-10 11.50

A rich chocolate roll generously filled with whipped cream and raspberries. GF

A light cinnamon meringue roulade filled with whipped cream and an apple, blackberry and blackcurrant compote. GF

A rich chocolate roll generously filled with whipped cream.

25


Food for Entertaining

GF

Puddings

A light yet rich mousse with Belgian chocolate.

Rich Chocolate Mousse

Serves 8

Red Berry Cheesecake

Serves 10

10.95

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

12.95

Tiramisu

Serves 8-10

A rich chocolate sponge soaked with Marsala and coffee and layered with Mascarpone.

11.95

Chocolate and Toffee Cheesecake A marbled chocolate and toffee cheesecake with dark chocolate swirls on a crunchy chocolate biscuit base.

Serves 10

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

Lemon Cheesecake

Serves 10

Chocolate Mousse Torte

Serves 10

Chocolate Toffee Cheesecake

Red Berry Cheesecake

Chocolate Mousse Torte

12.95

12.95

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

Banoffi Pie

12.95

GF

Ice Cream

After an exhaustive (yet not unpleasant) tasting of the UK’s finest ice cream, this is our favourite.

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

(500ml)

13.95

Banoffi Pie

26

Rich Chocolate Mousse

All 4.95

Vanilla Honeycomb Raspberry Damson and Sloe Gin Rachel’s Ice Cream


Cakes and Traybakes • Unfortunately, the cakes and traybakes are not available for home delivery.

Frozen Cakes

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

Coffee and Walnut Cake Carrot Cake Serves 6-8 7.50 Chocolate Fudge Cake Serves 8-10 7.50 Chocolate Fudge Birthday Cake Chocolate Fudge Celebration Cake

11.50 11.95 Serves 12-16 11.50 Serves 12-16 12.95 Serves 20 22.95 Serves 12-16 Serves 12-16

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.

Cakes – Ready to Eat

Serves 5–6

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

4.99 4.99 4.99 4.99 4.50 4.50 4.50

Frozen Traybakes Lemon Drizzle Boston Brownie Millionaire’s Shortbread

Serves 5-6 Serves 12-16 Serves 12-16

4.50 8.50 8.50

Serves 12

8.50 Carrot Cake

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 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 (see details within this COOK Book).

Join Our Emailing List

For COOK updates and special promotions visit our website at www.cookfood.net and sign up on our homepage. Alternatively fill in the slip below and send to Fiona MacInnes, The COOK Kitchen, Sittingbourne, Kent ME10 3HH and we’ll pop you on our Emailing list ...or you can phone her on 01732 759010 or Email mailinglist@cookfood.net

I would like to join your Emailing list Name –––––––––––––––––––––––––––––––––––––––––––– –––––––––––––––––––––––––––––––––––––––––––––––––– Email –––––––––––––––––––––––––––––––––––––––––––––

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.

Gift Vouchers A Perfect Present

Appreciated by new mums, elderly parents, those coping with ill health, busy working parents, someone in need of a treat... I think you get the idea. Available from all COOK shops. E-vouchers are available for use with our Home Delivery Service. Order both at www.cookfood.net or by calling 01732 759020.

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


‘After all the trouble you go to, you get about as much actual "food” out of eating an artichoke as you would from licking 30 or 40 postage stamps.’ Miss Piggy


Banstead

Dorking

149 High Street, SM7 2NT 01737 357852

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

Barnes

East Grinstead

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

High Street, RH19 3AW 01342 821000

Epping

180 High Street, CM16 4AQ 01992 800000

Epsom

The Mall, KT18 5DA 01372 742999

Farnham

21 Downing Street, GU9 7PB 01252 719191

Godalming

1 Bridge Street, GU7 1UA 01483 550000

Haslemere

22 Chiswick Lane, W4 2JG 020 8994 2820

Wey Hill, GU27 1BY 01428 652760

Clapham

Haywards Heath

37 Abbeville Road, SW4 9JX 020 8675 5369

16-18 South Road, RH16 4LA 01444 810000

Henley

Friday Street, RG9 1UR 01491 411410

Horsham

8 Sterling Buildings, RH12 1DR 01403 230449

Lightwater

Sevenoaks

7 Black’s Yard, TN13 1DS 01732 452554

Tenterden

3-5 High Street, TN30 6BN 01580 857000

Tonbridge

37 Guildford Road, GU18 5SA 01276 850044

84 High Street, TN9 1AP 01732 359841

Maidenhead

Tunbridge Wells

76 Cordwallis Road, SL6 7BB 01628 799004

Midhurst

Easebourne Lane, GU29 9AZ 01730 817090

Oxted

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

Petts Wood

12 Monson Road, TN1 1ND 01892 523840

Weybridge

21 Baker Street, KT13 8AE 01932 845294

Windsor

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

Witney

198 Petts Wood Road, BR5 1LG 01689 839100

4 Mill Walk, OX28 6FY 01993 835001

Romsey

The COOK Kitchen Shop

4 Latimer Walk, SO51 8DG 01794 329000

Please see our website for individual shop opening hours

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

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


The COOK Book - Spring/Summer 2009