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Brochure showing our ready meals, cakes and puddings available to buy in our 32 stores from April 2009
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The COOK BookA Real Alternative to Home Cooking
Summer 2009www.cookfood.net
Contents
Menu KeyYou will see these symbols next to our food. This is what they mean.
Suitable for vegetarians
All meals can be reheated in a conventionaloven, but those with this symbol can also becooked in the microwave.
Home Delivery. Our puddings, quiches,canapes, cakes and traybakes are notavailable online except for those markedwith HD.
How spicy is this dish?
1 chilli - warm me up
2 chillies - nice and spicy
Gluten FreeHD
GF
Very occasionally we might have to change prices, ingredients or symbolsbefore our next edition of The COOK Book for which we apologise. But allprices, ingredients and symbols were correct at time of going to print.Please refer to the packaging for the most up-to-date information.
Page
2-9 COOKing for 1 and 2
10 The Indian Range
12 Family Meals
14 Little Family Meals
16-27 Food for EntertainingMain Courses 16Summer Parties 20Puddings 24Cakes and Traybakes 27
28 What Else?
Our founding principle whenwe started cooking in 1997:
“To cook using thesame ingredients andtechniques that youwould use at home soeverything looks and
tastes homemade.”2009 – Nothing’s changed.
What’s It Worth?
Edward and Dale, Founders
Apparently, at last count, The Queen was worth £1.64 billion pounds to the economy ofthis 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 yourtime? You could choose to spend it cooking everything from scratch (in which case wewholeheartedly salute you), or you could choose to use our meals a couple of times a week, andspend 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 suchand such a supermarket’. This makes us want to tear our hair out in frustration as our HeartyFisherman’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 athome which is why our food really is just like home cooking. If you need convincing thenyou’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 [email protected] and we'll get back to you.
All the best
1
Dale and Edward, Founders
ChickenChicken Alexander 3.75 6.75Marinated chicken pieces with mushrooms andpeppers in a rich white wine and sherry sauce.
Tarragon and Orange Chicken 3.75 6.75Chicken breast pieces in a creamy white wine saucewith tarragon and orange zest garnished withjulienne of carrot.
Chicken Dijon 3.75 6.75Marinated oven roasted chicken breast pieces in awhite wine and mustard sauce with caramelisedred onions.
Malayan Chicken Curry 3.75 6.75Marinated chicken breast pieces in a ginger,garlic, cinnamon and star anise sauce.
Chicken, Ham and Leek Pie 3.85 6.75Chicken breast pieces, ham and leeks in a creamyparsley sauce topped with all butter shortcrust pastry.
Chicken and Tomato Pasta Bake 3.75 6.75Chicken breast, mushrooms and penne pasta in arich tomato and basil sauce topped with mozzarella.
Coq au Vin 3.99 7.50Leg, thigh and breast of chicken in a rich red winesauce garnished with dry cured back bacon and mushrooms.
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2
COOKing for 1 and 2
At last count there were still only 24hours in the day. So, if you simply
don’t have the time or energy to cookeveryday then our 1 and 2 portionmeals are definitely the next best thingto home cooking.
GF
COOKing for 1 and 2
Red Pesto Chicken with 3.75 6.75Roasted PeppersMarinated chicken breast pieces with oven roastedpeppers in a red pesto and basil sauce.
Moroccan Harissa Chicken 3.75 6.75Marinated chicken breast pieces in a Harissa sauceof cumin, cinnamon and honey, finished with datesand toasted almonds.
Lemon and Ginger Chicken 3.75 6.75Marinated chicken pieces with red peppers andsugarsnaps in a white wine, lemon and ginger sauce.
Pot Roast Chicken 3.99 7.50Leg, thigh and breast of chicken braised with rootvegetables in a chicken gravy.
Marinated Chicken in Tomato 3.75 6.75
and Sweet Red Pepper SauceThe chicken is marinated in smoked paprika andolive oil for 24 hours and then oven roasted. The sauceis made with smoked bacon, red peppers, tomatoes,basil, thyme and cream.
Chicken and Mushroom Lasagne 3.75 6.75Chicken breast pieces and mushrooms in an Italianstyle tomato sauce with pasta, cheese sauceand Cheddar cheese topping.
Sweet Chilli Chicken and Noodles 3.75 6.75Strips of chicken with noodles, water chestnuts andstir fried vegetables in our own sweet chilli sauce.
Green Thai Chicken 3.99 7.50Chicken breast pieces and stir-fried vegetables in aThai-style sauce with coconut, chillies, lime and ginger.
Red Thai Chicken 3.99 7.50Chicken breast pieces and stir fried vegetables in afiery Thai style sauce with lemongrass andbirdseye chillies.
Huntsman’s Chicken 4.50 8.75Whole chicken breasts stuffed with a mushroompate, wrapped in smoked bacon and served in arich red wine sauce with button onions andoyster mushrooms.
Confit of Duck in 4.50 8.75
Orange Liqueur SauceWe braise the duck until tender and serve with azesty red wine and orange juice sauce finished withan orange liqueur and topped with orange segments.
BeefBeef in Black Bean with Noodles 4.25 7.99Marinated pieces of silverside beef in black beansauce with egg noodles, onions and red peppers.
Braised Beef in Brandy 4.50 8.25
and Mushroom SauceStrips of beef are braised until tender and added toa brandy and mushroom veloute sauce. 3
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Portion1 2
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Spaghetti Bolognaise 3.50 6.25Minced beef in a tomato and red winebolognaise sauce with spaghetti.
Cottage Pie 3.50 6.75Minced beef with onion, carrot andleeks topped with mashed potato.
Chilli con Carne 3.25 5.25Minced beef with tomato, oregano, red chilliesand kidney beans.
Individual Beef en Croute 7.50Prime fillet of beef topped with mushroom andliver pate and then encased in all butter puff pastryand served with our mushroom and white wineveloute sauce.
PorkSausage and Potato Bake 3.50 5.99Pork and leek sausages, borlotti and cannellinibeans and dry cured bacon in a smoky barbecue saucetopped with diced potatoes.
Sausage and Red Onion Casserole 3.50 5.99Meaty pork and leek sausages in a sweet red onion sauce.
Pork and Chorizo in Tomato 3.95 7.35and Smoked Paprika SauceStrips of pork leg, chorizo, beans andpeppers in a spicy tomato sauce.
COOKing for 1 and 2
BeefBeef Stroganoff 3.99 7.95Pieces of silverside beef and roasted mushroomsin a creamy sherry, brandy and paprika sauce.
Cumberland Pie 3.50 6.75Minced beef with onion and carrots topped withmashed potato and a Cheddar cheese crumb.
Beef Casserole with Roasted 3.99 7.95
Root VegetablesDiced beef silverside, swede, carrots andparsnips in a rich beef gravy.
Beef Goulash 4.25 7.99We braise the beef until tender with potatoes andgreen peppers and then add a rich red wine,tomato and paprika sauce.
Beef Bourguignon 4.50 8.25Tender pieces of silverside beef braised in redwine and port with dry cured bacon, onionsand mushrooms.
Classic Lasagne Verde 3.50 6.75Layers of minced beef, lasagne verde, maturefarmhouse Cheddar cheese sauce and toppedwith Cheddar cheese.
Steak and Red Wine Pie 3.99 7.75Tender pieces of silverside beef and vegetablesin red wine, topped with all butter pastry.
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Pork Dijon 3.95 7.35Braised strips of pork with sliced mushroomsfinished with a creamy white wine, sherry andmustard veloute.
Pork Stroganoff 3.95 7.35The pork strips are braised until tender thenadded to a sherry, brandy and paprika sauce.
Stir fried Pork and Noodles 3.99 7.75in Plum SauceMarinated strips of pork with egg noodles andstir fried vegetables in a tangy plum sauce.
Italian Style Meatballs in 3.50 6.50Tomato SauceHand rolled pork and beef meatballs lightly seasonedwith chilli, garlic and basil in a rich tomato sauce.
Cassoulet 4.99 9.95Tender pork pieces, confit of duck, Toulouse sausage,cannellini beans and root vegetables in a tomato sauce.
LambLiver, Bacon and Onions 2.85 5.60Tender pieces of lambs’ liver in red wine saucegarnished with onions and smoked back bacon.
Shepherd’s Pie 3.50 6.75Tender minced leg of lamb and diced carrotstopped with mashed potato.
Persian Lamb Pilaf 4.50 8.50Tender pieces of lamb braised in ginger and staranise with basmati rice, apricots and almonds.
Lamb Casserole with Minted 4.50 8.50New PotatoesTender pieces of leg of lamb and root vegetablesin a rich lamb stock with minted new potatoes.
Lamb Moussaka 3.75 6.75Minced lamb with onion and tomato topped withaubergines, sliced potatoes and cheese sauce.
Lamb Bordeaux 4.50 8.50We braise the lamb in red wine and port sauceand add smoked bacon and caramelisedonions to finish.
Moroccan Spiced Lamb Tagine 4.50 8.50Tender leg of lamb pieces braised in Moroccanspices with apricots, dates and chickpeas.
Braised Lamb Shanks 10.50Oven roasted lamb shanks, marinated in olive oil,rosemary and mint, then braised in white wineand Dijon mustard. Garnished with chunky vegetables.
IMPROVED
COOKing for 1 and 2
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FishSalmon and Smoked 4.50 8.50Haddock LasagneSalmon and smoked haddock in a white wine andsherry sauce layered with pasta and cheese sauce.
Smoked Haddock and 3.99Rocket Fish CakesTwo smoked haddock fish cakes blendedwith Welsh rarebit and rocket.
Salmon and Dill Fish Cakes 3.99Two fish cakes with potato, lemon and dill.
Salmon en Croute 5.99Fillet of Scotch salmon with an asparagus andwhite wine sauce encased in puff pastry.
Smoked Haddock and 4.50 8.50Sweet Potato GratinNaturally smoked haddock, bacon, broccoli and sweet-corn in a creamy fish sauce topped with sweet potato.
Hearty Fisherman’s Pie 4.50 8.50Salmon, coley and naturally smoked haddock in awhite wine and tomato sauce, layered with spinach,topped with creamy parsley mashed potatoes.
Salmon and Asparagus Gratin 4.50 8.50Salmon fillet pieces and asparagus in a white wineveloute sauce topped with a regato cheese crumb.
Cod Tagine 3.75 7.45Diced cod fillet in a sweet Moroccan style saucewith apricots, sun-dried tomatoes and chickpeas.
VegetarianMushroom and Spinach Lasagne 3.50 5.99Oven roasted mushrooms and baby spinach in acreamy sherry sauce layered with spinach pastaand topped with Cheddar cheese.
Vegetable and Bean Chilli 2.75 4.99Oven roasted vegetables and six different beans ina tomato and chilli sauce with baby spinach.
Vegetable and Chickpea Tagine 2.99 5.95The aubergines are finely diced and cooked down toa thick paste. This provides an ideal sauce to which theoven roasted vegetables and Moroccan spices are added.
Macaroni Cheese 2.75 4.99Macaroni in a creamy mature Cheddar cheesesauce topped with sliced tomatoes.
Red Lentil and Mixed 2.75 4.99Bean CasseroleRed lentils, mixed beans, roasted vegetables andgreen beans in a tomato and basil sauce.
Mushroom Stroganoff 3.65 6.25Oven roasted chestnut and cup mushrooms withbaby spinach in a brandy and paprika sauce.
Spinach and Ricotta Cannelloni 3.50 5.99Spinach and ricotta cannelloni in a tomato andbasil sauce topped with Cheddar and regato cheeses.
Roasted Vegetable Lasagne 3.60 6.35Roasted Mediterranean vegetables in a rich tomatosauce layered with lasagne, Cheddar cheesesauce and topped with tomatoes and Cheddar cheese.
COOKing for 1 and 2
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Oven Roasted Vegetables 1.50 2.99Hand cut oven roasted vegetables in sun-driedtomato, garlic and basil dressing.
Minted Green Vegetables 1.75Crisp mange tout, green beans, peas and a hint of mint.
Rice with Oven 1.25 2.45Roasted VegetablesBasmati rice braised in vegetable stock, mixed withoven roasted peppers, mushrooms, peas andjulienne of carrots with coriander and parsley.
Plain Basmati Rice 0.99 1.95Boiled Basmati rice.
Thai Style Rice 1.25 2.45Basmati rice with kaffir lime leaves, ginger,coconut cream and coriander.
Creamy Mash 1.25 2.45Mashed potatoes with cream, butter,sea salt and cracked black pepper.
Minted Couscous 1.50 2.99Couscous with oven roasted peppers, mushrooms,sweet sun-dried tomatoes and finished with mint.
Garlic Baguette 0.89A part baked French style white half baguettewith a garlic and parsley filling. (Not home delivery)
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Indonesian Vegetable Curry 3.50 5.99An Indonesian yellow curry sauce with oven roastedvegetables, green beans and toasted cashew nuts.
Roasted Vegetable and Feta Bake 3.50 5.99Oven roasted vegetables in a tangy tomatoand basil sauce topped with diced feta and aherb and pinenut crust topping.
Nut Loaf serves 3-4 4.99A blended loaf of toasted nuts, Madeira soakedapricots, mushrooms and herbs, topped with redonion marmalade.
Side DishesAlsacienne Potatoes 1.99Oven roasted with garlic and garnished withsmoked streaky bacon and sun-dried tomatoes.
Dauphinoise Potatoes 1.50 2.99Layers of thinly sliced potatoes baked in a matureCheddar cheese and double cream sauce.
Goose Fat Roast Potatoes 1.99
Cabbage, Bacon and Pinenuts 1.99 3.95Green cabbage with smoked bacon and toasted pinenuts.
Braised Red Cabbage 1.99 3.95Red cabbage and Bramley apples slowly braised inred wine and redcurrant jelly.
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Portion1 2
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8
Taa da!The finished product.
A great pud when you’ve gotfriends or family round.Just defrost and serve
Step 1
Seek out talentedpudding chefs.*
Step 2
To make the base,break up biscuits into
fine crumbs.
Step 7
Spoon on large dollopsof the mixture onto
the biscuit base.
Step 8
Smooth over anddecorate with swirls
of lemon curd.
Step 5
Transfer the biscuit mixinto a greased cake tinand press down firmly.
Step 6
To make the topping, mix creamcheese, lemon juice, sugar, egg
whites, cream and plenty of freshgrated lemon zest together.
Step 4
Mix thoroughly.
How Liz and Her Team Make Our Lemon Cheesecake
Serving suggestion
*Turn to page 24 for details of all Liz’s puddings
Liz Dove and her team (below) make almost all of our puddings in her kitchen in the heart of the beautiful Somerset countryside.
Step 3
Add melted butter.
9
Bramley Apple and 3.25Blackberry CrumbleKentish Bramley apples and blackberries toppedwith our special buttery almond crumble.
Rice Pudding with Clotted Cream 2.25Slow-cooked short grain rice with double cream andclotted cream finished with vanilla and nutmeg.
COOKing for 1 and 2
Red Berry Mousse Lemon Mousse
Banoffi Pie Bramley Apple andBlackberry Crumble
2 Portion PuddingsUnfortunately, the puddings are not available forhome delivery, with exception of those markedHD
Red Berry Mousse 3.25Two light red berry mousse made with Mascarponecheese on a crunchy biscuit base.
Chocolate Mousse 3.25Two light chocolate mousse made with Mascarponecheese on a crunchy biscuit base.
Lemon Mousse 3.25Two light lemon mousse with Mascarponecheese on a crunchy biscuit base.
Banoffi Pie 3.25A soft toffee topping with bananas on a digestivebiscuit base topped with cream.
Belgian Chocolate Pudding 3.25A rich chocolate sponge topped with a moreishBelgian chocolate sauce.
Bread and Butter Pudding 3.25Bread and butter pudding with orange, honey andMadeira, finished with a crunchy cinnamon anddemerara topping.
Summer Pudding 4.50Traditional recipe bursting with raspberries,strawberries, blackberries and blackcurrants.
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Portion1 2 4
Garlic Chicken Curry 3.75 6.75Marinated chicken breast pieces in a garlicand coriander sauce.
Chicken Tikka Masala 3.75 6.75 13.25Chicken breast pieces marinated with yoghurt,lemon and paprika in a coconut, creamand tomato sauce.
Chicken Korma 3.75 6.75 13.25Marinated chicken breast pieces in a creamycoconut and almond sauce.
Chicken Jalfrezi 3.75 6.75Chicken breast pieces marinated in yoghurt,garlic and paprika in a spicy tomato sauce.
Beef Rogan 3.99 7.95Tender pieces of silverside beef in a tomato,garlic and coriander sauce.
10
It took months. Months and months oftoil and tears in our development
kitchen until we got our Indian food totaste like we wanted. But it was worthit. As General Patton said, 'Nothinggreat is easy' (though we accept he wasprobably talking about something moreprofound than recipe creation).
BhunaringTo make a good curry you need a goodbase. What we do to release the flavouris bhuna (fry in hot oil) garlic, onions,cinnamon sticks, bay leaves and spices.After a while the spices are cooked outand the onions are really soft and sweetwhich provides a fabulous paste to useas a base. A good paste equals a goodcurry. It’s that simple.
The
IndianRange
GarlicChickenCurry
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Roasted Vegetable 2.99 5.95
and Chickpea CurryOven roasted peppers and carrots with cauliflower,spinach and toasted cumin seeds in a chickpeaand lentil sauce.
Lamb Koftas 3.99 7.95Lamb koftas seasoned with chilli, gingerand garlic in a spicy tomato sauce.
Side DishesPeas Pilau 1.25 2.45Fragant Basmati rice flavoured with saffron,cardamon, cinnamon and cloves.
Plain Basmati Rice 0.99 1.95Boiled Basmati rice.
Aloo Gobi Saag 1.50Diced potatoes with cauliflower andspinach leaves.
Naan Bread 1.15(Not home delivery)
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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
The
IndianRange
Chicken Jalfrezi Aloo Gobi Saag
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Main Courses 4 Portion
Cumberland Pie 11.50Minced beef with onion and carrots topped withmashed potato and a Cheddar cheese crumb.
Classic Lasagne Verde 11.50Layers of prime minced beef, lasagne verde, maturefarmhouse Cheddar cheese sauce and topped withCheddar cheese.
Italian Style Meatballs in 11.50Tomato SauceHand rolled pork and beef meatballs lightly seasonedwith chilli, basil and garlic in a rich tomato sauce.
Chilli con Carne 9.99Medium spiced minced beef with tomato, oregano,red chillies and kidney beans.
Shepherd’s Pie 11.50Tender minced leg of lamb and diced carrots toppedwith mashed potato.
Cottage Pie 11.50Tender minced beef with onion, carrot and leekstopped with mashed potato.
Chicken and Tomato Pasta Bake 11.50Chicken breast pieces, mushrooms and penne pastain a rich tomato and basil sauce topped with mozzarella.
Roasted Vegetable Pasta Bake 11.50Oven roasted vegetables and penne pasta in atomato and basil sauce.
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i meals All of our meals will easily serve four adults so if you are a familyof five with three younger children, then there will be plenty.
The ‘Family Meal' can be the heavygym workout of parenting - you
know it's the right thing to do but it issometimes difficult to summon theenergy. It is the place whererelationships are forged, tantrums hadand the world can be put to rights. Letus do the cooking and you will all eatwell and be spared the argument overwho has to wash up the pots.
fam ly
Family Meals
Macaroni Cheese 9.75Macaroni in a creamy mature Cheddar cheesesauce topped with sliced tomatoes.
Sausage and Potato Bake 11.50Pork and leek sausages, borlotti and cannellini beansand dry cured bacon in a smoky barbecue sauce toppedwith diced potatoes.
Chicken Alexander 11.50Marinated chicken breast pieces with mushrooms andpeppers in a rich white wine and sherry sauce.
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"Put ‘eat chocolate’at the top of yourlist of things to dotoday. That way,at least you'll getone thing done.”Author Unknown
Puddings 4 Portion
Eve’s Pudding 5.50Kentish Bramley apples topped with an all buttercinnamon sponge and sprinkled with sliced almonds.
Bramley Apple and 5.50
Blackberry CrumbleKentish Bramley apples and blackberries topped withour own buttery almond crumble.
Belgian Chocolate Pudding 5.50A rich chocolate sponge topped with a moreishBelgian chocolate sauce.
Sticky Toffee Pudding 5.50Date and vanilla sponge with a dark sticky toffee sauce.
Belgian Chocolate Pudding
Cumberland Pie NEWHD
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little
for toddlers upwardfam lyiIn the endless edicts issued by various
worthy folk about what children shouldand shouldn't eat, it often gets overlookedthat the most sensible way of making achild eat properly is to make the foodtaste good. This is all about the basics of
cooking. Good ingredients,cooked properly, so we don'tneed to add any salt. Packedfull of hidden veg too. Simple.
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Kids’ Meals 1 Portion
Chicken and Mash Pie 2.70Chicken, sweetcorn and peas topped with potato,butternut squash and sweet potato mash.
Chicken Pasta Bake 2.70Pasta spirals with chicken, sweetcorn andpeas in tomato sauce.
Chicken Curry with Rice 2.70Chicken breast pieces in a mild curry saucewith Basmati rice.
Sweet and Sour Chicken with Rice 2.70Chicken breast pieces in a sweet and sour sauce withcarrot, pineapple and sweetcorn with basmati rice.
Fish Pie 2.85Cod and salmon in a white wine sauce with sweetcornand petit pois topped with mash.
Pasta Bolognaise 2.70Penne pasta with minced beef, carrots and tomato sauce.
Lasagne 2.70Minced beef with hidden carrots,pasta and a cheese sauce.
Cod and Sweet 2.85Potato MashFillet of cod in a parsley sauce withsweet potato mash, sweetcornand petit pois.
Cod and SweetPotato Mash
Chicken and Mash Pie
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Chilli con Carne with Rice 2.70Minced beef, carrots, white and red kidney beans andsweetcorn in a mildly spiced tomato sauce with Basmati rice.
Cottage Pie 2.70Minced beef with carrots, leeks and swede toppedwith cheesy mash potato.
Spaghetti Bolognaise 2.70Minced beef in tomato, carrot and celery saucewith spaghetti.
Meatballs and Spaghetti 2.70Pork and beef meatballs in a tomato saucewith spaghetti.
Bangers and Mash 2.70Pork and leek sausages in a tangy tomato sauce withlots of hidden vegetables and mashed potato.
Shepherd’s Pie 2.70Minced leg of lamb in a tomato sauce with potatoand swede mash.
Macaroni Cheese 2.60Macaroni, oven roasted butternut squash,cauliflower and peas in a cheesy sauce.
Chicken Goujons (2-3 servings) 3.50Strips of chicken breast in a breadcrumb coating.
Fish Goujons (2-3 servings) 3.75Hake fillet in a breadcrumb coating.
Little Family Meals
Lasagne
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Organic Baby Food‘So Baby’ is a small, family business run by husband andwife team Chris and Sarah Larkin. Inspired by the arrivalof their daughter Charlotte in 2005 they spent agestesting recipes with mums and babygroups and theynow have this fantastic range of meals full of nutrients
and, just as importantly, flavour.
Main Courses, all $2.75 forbabies 6 months plus.Spaghetti BolognaiseSalmon and Vegetable PieBraised Beef and Barley HotpotChicken and Vegetable CasseroleMacaroni CheeseRisotto with Butternut SquashMoroccan Lamb with Couscous
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Food for Entertaining
Main CoursesChicken All 4 Portion
Tarragon and Orange Chicken 13.25Chicken breast pieces in a creamy white wine saucewith tarragon and orange zest garnished withjulienne of carrot.
Chicken Dijon 13.25Marinated chicken breast pieces in a whitewine mustard sauce with caramelised red onions.
Malayan Chicken Curry 13.25Marinated chicken breast pieces in a ginger,garlic, cinnamon and star anise sauce.
Coq au Vin 14.95Leg, thigh and breast of chicken in a red wine saucewith dry cured back bacon and mushrooms.
Red Pesto Chicken with 13.25
Roasted PeppersMarinated chicken breast pieces with ovenroasted peppers in a red pesto and basil sauce.
Moroccan Harissa Chicken 13.25Marinated chicken breast pieces in a Harissasauce of cumin, cinnamon and honey.
Lemon and Ginger Chicken 13.25Marinated chicken pieces with red peppers andsugarsnaps in a white wine, lemon and ginger sauce.
Pot Roast Chicken 14.95Leg, thigh and breast of chicken braisedwith root vegetables in a chicken gravy.
Chiffon dresses, kipper ties andthe ubiquitous hostess trolley.
There are plenty of things about the70's that bring back warm memoriesbut the formal 1970's dinner party is notone of them. 21st century entertaining ismuch more 'no jacket’ than 'velvet jacket’.Our meals are all about spending moretime with your guests and less time inthe kitchen. Very 21st century.
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Coq au Vin
Food for Entertaining Main Courses
All 4 Portion
Marinated Chicken in Tomato 13.25and Sweet Red Pepper SauceThe chicken is marinated in smoked paprika andolive oil for 24 hours and then oven roasted.The sauce is made with smoked bacon, red peppers,tomatoes, basil, thyme and cream.
Chicken and Mushroom Lasagne 13.25Chicken breast pieces and mushrooms in anItalian style tomato sauce with pasta,cheese sauce and Cheddar cheese topping.
Green Thai Chicken 14.95Chicken breast pieces and stir fried vegetablesin a Thai style sauce with coconut, chillies, limeand ginger.
Huntsman’s Chicken 16.50Whole chicken breasts stuffed with a mushroompate, wrapped in smoked bacon and served in arich red wine sauce with button onions andoyster mushrooms.
Chicken and Tomato Pasta Bake 11.50Chicken breast pieces, mushrooms and penne pastain a rich tomato and basil sauce topped with mozzarella.
Chicken Alexander 11.50Marinated chicken breast pieces with mushrooms andpeppers in a rich white wine and sherry sauce.
Chicken, Ham and Leek Pie 18.50 serves 6Chicken breast pieces, ham and leeks in a creamyparsley sauce fully encased in pastry.
Fish All 4 Portion
Salmon and Smoked 16.95Haddock LasagneSalmon and smoked haddock in a white wine and sherrysauce layered with pasta, cheese sauce and topped witha regato cheese crumb.
Smoked Haddock and 16.95Sweet Potato GratinNaturally smoked haddock, bacon, broccoli andsweetcorn in a creamy fish sauce topped with sweet potato.
Hearty Fisherman’s Pie 16.95Salmon, coley and naturally smoked haddock in awhite wine and tomato sauce, layered with spinach,topped with creamy parsley mashed potatoes.
Salmon and Asparagus Gratin 16.95Salmon fillet pieces and asparagus in a white wine veloutesauce topped with sliced potato and a regato cheese crumb topping.
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Moroccan Harissa Chicken Hearty Fisherman’s Pie
Beef All 4 Portion
Cumberland Pie 11.50Minced beef with onion and carrots topped withmashed potato and a Cheddar cheese crumb.
Beef Stroganoff 15.85Pieces of silverside beef and roasted mushroomsin a creamy sherry, brandy and paprika sauce.
Beef Casserole with 15.85Roasted Root VegetablesDiced beef silverside, swede, carrots andparsnips in a rich beef gravy.
Braised Beef in Brandy 16.50and Mushroom SauceStrips of beef are braised until tender and added toa brandy and mushroom veloute sauce.
Beef Bourguignon 16.50Tender pieces of silverside beef braised in redwine and port with dry cured bacon, onionsand mushrooms.
Classic Lasagne Verde 11.50Layers of minced beef, lasagne verde, maturefarmhouse Cheddar cheese sauce and toppedwith Cheddar cheese.
Steak and Red Wine Pie 19.95 serves 6Tender pieces of silverside beef and vegetablesin red wine, fully encased in pastry.
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All 4 Portion
Chilli con Carne 9.99Medium spiced minced beef with tomato, oregano,red chillies and kidney beans.
Cottage Pie 11.50Tender minced beef with onion, carrot and leekstopped with mashed potato.
PorkPork and Chorizo in Tomato 14.50and Smoked Paprika SauceStrips of pork leg, chorizo, beans andpeppers in a spicy tomato sauce.
Pork Dijon 14.50Braised strips of pork with sliced mushrooms finishedwith a creamy white wine, sherry and mustard veloute.
Pork Stroganoff 14.50The pork strips are braised until tender thenadded to a sherry, brandy and paprika sauce.
Italian Style Meatballs 11.50
in Tomato SauceHand rolled pork and beef meatballs seasonedwith chilli, garlic and basil in a rich tomato sauce.
Sausage and Potato Bake 11.50Pork and leek sausages, borlotti and cannellinibeans and dry cured bacon in a smoky barbecuesauce topped with diced potatoes.
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Food for Entertaining Main Courses
Lamb All 4 Portion
Lamb Moussaka 13.25Minced lamb with onion and tomato topped withaubergines, sliced potatoes and cheese sauce.
Lamb Casserole with 16.75Minted New PotatoesTender pieces of leg of lamb and root vegetablesin a rich lamb stock with minted new potatoes.
Lamb Bordeaux 16.75We braise the lamb in red wine and port sauce and addsmoked bacon and caramelised onions to finish.
Moroccan Spiced Lamb Tagine 16.75Tender leg of lamb pieces braised in Moroccanspices with apricots, dates and chickpeas.
Shepherd’s Pie 11.50Minced lamb and carrots topped with mashed potato.
VegetarianMushroom and Spinach Lasagne 11.95Oven roasted mushrooms and baby spinach in sherrysauce layered with spinach pasta, topped with cheese.
Roasted Vegetable Pasta Bake 11.50Oven roasted vegetables and penne pastain a tomato and basil sauce.
Roasted Vegetable Lasagne 12.50Roasted Mediterranean vegetables in a rich tomatosauce layered with lasagne, Cheddar cheesesauce and topped with tomatoes and Cheddar cheese.
IMPROVED
Selected Side Dishes*See page 7 for full range Portion 1 2 4
Alsacienne Potatoes 1.99Oven roasted with garlic and garnished withsmoked streaky bacon and sun-dried tomatoes.
Dauphinoise Potatoes 1.50 2.99Layers of thinly sliced potatoes baked in a matureCheddar cheese and double cream sauce.
Goose Fat Roast Potatoes 1.99
Cabbage, Bacon and Pinenuts 1.99 3.95Green cabbage with smoked bacon and toasted pinenuts.
Braised Red Cabbage 1.99 3.95Red cabbage and Bramley apples slowly braised inred wine and redcurrant jelly.
Oven Roasted Vegetables 1.50 2.99Hand cut oven roasted vegetables in sun-driedtomato, garlic and basil dressing.
Rice with Oven 1.25 2.45Roasted VegetablesBasmati rice braised in vegetable stock, mixed withoven roasted peppers, mushrooms, peas andjulienne of carrots with coriander and parsley.
Plain Basmati Rice 0.99 1.95Boiled Basmati rice.
Minted Couscous 1.50 2.99Couscous with oven roasted peppers, mushrooms,sweet sun-dried tomatoes and finished with mint.
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Food for Entertaining Main Courses
GF
GF
GF
GF
GF
GF
GF
GF
*
20
Buffet PortionsCoronation Chicken 2-3 8-10 16-20
Chicken breast pieces in a mild curry, 3.75 9.99 19.95apricot, Madeira and creme fraiche saucetopped with toasted almonds.
Harissa Chicken and 6-8 12-16
Giant Couscous Salad 8.99 17.95Chicken breast pieces with giant couscous,red peppers, red onions, apricots, chickpeasand toasted almonds in harissa dressing.
Honey Mustard Chicken 6-8 12-16
and Bean Salad 8.99 17.95Chicken breast pieces, red kidney beans,cannellini beans and soya beans in honeymustard dressing.
Pesto Pasta Salad 6-8 12-16
Gnocco sardo pasta with red onions, petit pois 7.50 14.95and pine nuts in a pesto dressing topped withregato cheese.
Fruity Couscous Salad 6-8 12-16
Couscous with dates, apricots, roasted 6.99 13.95peppers and pumpkin seeds.
NEW
NEW
NEW
Food for Entertaining
Summer PartiesThere is a theory that the need to
party works in inverse proportionto the state of the economy. So, on thatbasis this summer should be full of funand revelry. Our range this year coverseverything you might need from apicnic for 4 up to a buffet spread for100 people or more. Party on.
Serves the number of buffet portions as shown
GF
GF
• 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.
Summer Party Food
Poached and Decorated Salmon 8-10Poached side of salmon decorated with a smoked 19.95salmon, ricotta and horseradish mousse.
Honey Roasted Loin of Pork 15Dry cured roasted loin of pork glazed with honey 24.95
Roasted Turkey with 20
Apricot and Date Stuffing 19.95Roasted crown of turkey filled with apricot, date,ginger and sausage meat stuffing glazed withan orange marmalade.
NEW
NEW
21
Wild Mushroom and 8-10
Spinach Roulade 8.95Spinach roulade filled with wild mushrooms,brandy, sherry and cream.
Pork and Chicken Liver Terrine 8-10Pork, chicken livers and prunes marinated with 9.95red wine and brandy, wrapped in smoked bacon.
Smoked Salmon and Dill Terrine 8-10
Smoked salmon mousse topped with a horseradish 9.95cream and a layer of smoked salmon.
NEW
NEW
NEW
Poached and Decorated Salmon
Food for Entertaining Summer Parties
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
Simply defrost and serve
GF
Buffet Portions
Buffet PortionsGF
The following products are great for parties or as a starterand need to be defrosted in the fridge for 12 hours.
Wild Mushroom andSpinach Roulade
Roasted Turkey with Apricotand Date Stuffing
Pork and Chicken Liver Terrine
From front to back: Indian Spiced Houmous, Smoked Mackereland Horseradish Dip, Stilton and Caramelised Red Onion Dip22
Dips
Indian Spiced Houmous 1.99Houmous with a difference. Chickpeas,tomatoes, turmeric and coriander.
Smoked Mackerel and 2.25
Horseradish DipSmoked mackerel, creme fraiche andcreamed horseradish.
Stilton and Caramelised 2.25Red Onion DipCreme fraiche, stilton andcaramelised red onions.
Canapes 5.99per box
• Great for all parties, twelve to a box. Each canape is a goodtwo mouthfuls. Our canapes need heating in the oven.• Unfortunately they are not available for home delivery.
Beef WellingtonIndian Spiced Houmous FiloThai Chicken Filo RollsMini Smoked Salmon and Rocket QuicheCrab CakesParma Ham and Goat’s Cheese Wraps
NEW
NEW
NEW
NEW
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Food for Entertaining
Summer Parties
GF
GF
140g Pot
• These products take 8 hours to defrost in the fridge.• Unfortunately they are not available for home delivery.
GF
Quiche & Tartlets• These quiche need to be defrosted in a refrigerator for 24 hours beforecooking. Once cooked they can be eaten warm or cold.
• Unfortunately, our quiche and tartlets are not available for home delivery.
Buffet Portions10-12
Roasted Pepper and 16.95Goat’s Cheese Quiche
Roasted Vegetable Quiche 16.95
Quiche Lorraine 16.95
Feta and Caramelised 16.95
Red Onion Quiche
Creamy Leek and 2 Portion
Cheddar Tartlets 3.99Leeks, mature Cheddar, sweet onions and creamysauce in a wholewheat pastry case, topped with acheesy crumble.
Spinach and Feta Tartlets 3.99Spinach and feta in a poppy and sesame seed shortcustpastry case topped with roasted red pepper pieces.
Smoked Salmon and Leek Tartlets 3.99Smoked salmon, leeks, mature Cheddar and sweetonions in a poppy and sesame seed short-crust pastry case.
23
Beef Wellington Canapes Roasted Pepper andGoat’s Cheese Quiche
Mini Smoked Salmonand Rocket Quiche
Roasted Vegetable Quiche
Parma Ham andGoat’s Cheese Wraps
Food for Entertaining Summer Parties
Quiche Lorraine
Food for Entertaining
PuddingsLiz Dove, (below far left), and her team
make almost all of our puddings inher kitchen in the heart of the beautifulSomerset countryside.
24
Belgian Chocolate Pudding Serves 4A rich chocolate sponge topped with a moreish 5.50Belgian chocolate sauce.
Bramley Apple and Serves 4
Blackberry Crumble 5.50Kentish Bramley apples and blackberries toppedwith our special buttery almond crumble.
Eve’s Pudding Serves 4Kentish Bramley apples topped with an all butter 5.50cinnamon sponge and sprinkled with sliced almonds.
Sticky Toffee Pudding Serves 4Date and vanilla all butter sponge with a dark 5.50sticky toffee sauce.
Eton Mess Serves 6Are you posh enough? Wonderful mixture of 10.95raspberries, thick cream, crisp meringue and port.
Apple and Pecan Tart Serves 6Bramley apples, pecans and cinnamon in a buttery 8.25tart base topped with crispy filo pastry.
Summer Pudding Serves 6Traditional recipe bursting with raspberries, 8.50strawberries, blackberries and blackcurrants.
Rich Lemon Tart Serves 8Classic French recipe biscuit pastry base with 8.50a delicious lemon filling.
Normandy Apple Tart Serves 10A classic French apple tart spiced with cinnamon 12.95and finished with thinly sliced apples in asweet pastry case.
NEW
HD
GF
Turn to page 8 to see how we make our LemonCheesecake and for details of our 2 portion puddings.
Unfortunately, the puddings are not available for homedelivery, with the exception of those markedHD
HD
Lemon and Lime Pavlova Serves 8-10A light pavlova roll filled with lemon curd, 11.50lime curd and whipped cream.
Raspberry Pavlova Serves 8-10A light pavlova roll packed with raspberries 11.50and cream.
Chocolate Cappuccino Roulade Serves 8-10Light meringue flecked with dark chocolate, filled 11.50with whipped cream, brandy and coffee.
Food for Entertaining Puddings
Chocolate and Serves 8-10Raspberry Roulade 11.95A rich chocolate roll generously filled withwhipped cream and raspberries.
Apple and Blackberry Serves 8-10
Cinnamon Roulade 11.50A light cinnamon meringue roulade filled with whippedcream and an apple, blackberry and blackcurrant compote.
Chocolate Roulade Serves 8-10A rich chocolate roll generously 11.50filled with whipped cream.
25
Eton Mess Normandy Apple Tart
Rich Lemon Tart Lemon and Lime Pavlova
Raspberry Pavlova Apple and BlackberryCinnamon Roulade
Chocolate Cappuccino Roulade Chocolate Roulade
GF
GF
GF
GF
GF
GF
Rich Chocolate Mousse Serves 8A light yet rich mousse with Belgian chocolate. 10.95
Red Berry Cheesecake Serves 10Light cheesecake with juicy whole berries 12.95marbled with ripe summer berry puree, ona thin biscuit base.
Tiramisu Serves 8-10A rich chocolate sponge soaked with Marsala and 11.95coffee and layered with Mascarpone.
Chocolate and Toffee Cheesecake Serves 10A marbled chocolate and toffee cheesecake with dark 12.95chocolate swirls on a crunchy chocolate biscuit base.
Lemon Cheesecake Serves 10A fluffy lemon cheesecake on a thin biscuit base 12.95decorated with lemon curd swirls.
Chocolate Mousse Torte Serves 10Rich dark chocolate mousse on a crisp, buttery 12.95biscuit base, topped with a thin layer of cream anddusted with cocoa powder.
Banoffi PieA soft toffee topping with bananason a digestive biscuit base toppedwith cream. Serves 10
13.95
26
Rich Chocolate Mousse Chocolate Toffee Cheesecake
Red Berry Cheesecake Chocolate Mousse Torte
Food for Entertaining Puddings
Banoffi Pie
GF
Rachel’s Ice Cream
GF
Ice CreamAfter an exhaustive (yet not unpleasant) tastingof the UK’s finest ice cream, this is our favourite.(500ml) All 4.95
VanillaHoneycombRaspberryDamson and Sloe Gin
27
Frozen TraybakesLemon Drizzle Serves 5-6 4.50 Serves 12 8.50Boston Brownie Serves 12-16 8.50Millionaire’s Shortbread Serves 12-16 8.50
Frozen CakesOur frozen cakes and traybakes take 4-5 hours to defrost at room temperature.
Coffee and Walnut Cake Serves 12-16 11.50Carrot Cake Serves 6-8 7.50 Serves 12-16 11.95Chocolate Fudge Cake Serves 8-10 7.50 Serves 12-16 11.50Chocolate Fudge Birthday Cake Serves 12-16 12.95Chocolate Fudge Celebration Cake Serves 20 22.95Our Chocolate Fudge Celebration Cake can be iced with a personalmessage of your choice. All we ask is that you give us 48 hours notice toallow time for the cake to defrost.
Cakes – Ready to EatServes 5–6
Seville Orange Cake 4.99Chocolate Fudge Cake 4.99Coffee and Walnut Cake 4.99Buttercream and Jam Sponge 4.99Flapjack 4.50Millionaire’s Shortbread 4.50Boston Brownie 4.50
NEW
Cakes and Traybakes
• Unfortunately, the cakes and traybakes are not available for home delivery.
Carrot Cake
Cheating Made EasyWe sell ceramic dishes that are the same size as our two and fourportion meals making it even easier for you to pretend you madeit yourself. Simply decant the frozen meal into the ceramic dish,pop it in the oven following the cookingguidelines and serve up a meal that looksand tastes as though you made it yourself.To admit it or not - that is the question.
Two portion dishes £9.30Four portion dishes £11.75
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Gift VouchersA Perfect Present
Appreciated by new mums, elderly parents,those coping with ill health, busy workingparents, someone in need of a treat...I think you get the idea. Available from allCOOK shops. E-vouchers are available for usewith our Home Delivery Service. Order both atwww.cookfood.net or by calling 01732 759020.
If you or your friends or family don’t live near one of our shopsthen you can order our meals* for delivery to almost anywherein the UK. Perfect if you're holidaying in Blighty. Sending foodthis way is also a rather brilliant and much morepractical gift than sending flowers.Simply go to www.cookfood.net or you cantelephone 01732 759020 to place an order.*There are a number of items that are not available onthe Home Delivery Service (see details within this COOK Book).
www.cookfood.netOur National Home Delivery Service
Join Our Emailing ListFor COOK updates and special promotions visit our website atwww.cookfood.net and sign up on our homepage. Alternativelyfill in the slip below and send to Fiona MacInnes, The COOKKitchen, Sittingbourne, Kent ME10 3HH and we’ll pop you onour Emailing list ...or you can phone her on 01732 759010 orEmail [email protected]
What Else?COOK Crunch Card
Simple really. We stamp your COOK Crunch Card every timeyou spend £5 in a COOK shop and once you have collected 20stamps the completed card can be redeemed for £10 worth ofCOOK food. Pick up details in any of our shops. This scheme isonly available in our shops and not on our Home Delivery Service.
‘After all the trouble yougo to, you get about as
much actual "food” out ofeating an artichoke as youwould from licking 30 or
40 postage stamps.’
Miss Piggy
Banstead149 High Street, SM7 2NT
01737 357852
Barnes50 High Street, SW13 9LN
020 8392 2060
Battle1 Mount Street, TN33 0EG
01424 777279
Billericay140 High Street, CM12 9DF
01277 626271
Brighton142 Western Road, BN1 2LA
01273 739151
Chichester29 Sadler’s Walk, PO19 1HQ
01243 790737
Chiswick22 Chiswick Lane, W4 2JG
020 8994 2820
Clapham37 Abbeville Road, SW4 9JX
020 8675 5369
Dorking7 St Martin’s Walk, RH4 1UX
01306 743674
East GrinsteadHigh Street, RH19 3AW
01342 821000
Epping180 High Street, CM16 4AQ
01992 800000
EpsomThe Mall, KT18 5DA01372 742999
Farnham21 Downing Street, GU9 7PB
01252 719191
Godalming1 Bridge Street, GU7 1UA
01483 550000
HaslemereWey Hill, GU27 1BY01428 652760
Haywards Heath16-18 South Road, RH16 4LA
01444 810000
HenleyFriday Street, RG9 1UR
01491 411410
Horsham8 Sterling Buildings, RH12 1DR
01403 230449
Lightwater37 Guildford Road, GU18 5SA
01276 850044
Maidenhead76 Cordwallis Road, SL6 7BB
01628 799004
MidhurstEasebourne Lane, GU29 9AZ
01730 817090
Oxted82-84 Station Road East, RH8 0PG
01883 712900
Petts Wood198 Petts Wood Road, BR5 1LG
01689 839100
Romsey4 Latimer Walk, SO51 8DG
01794 329000
The COOK Kitchen • Sittingbourne, Kent ME10 3HH • Telephone: 01732 759010
Please see our website for individual shop opening hours
National Home Delivery Service www.cookfood.net • Telephone: 01732 759020
Sevenoaks7 Black’s Yard, TN13 1DS
01732 452554
Tenterden3-5 High Street, TN30 6BN
01580 857000
Tonbridge84 High Street, TN9 1AP
01732 359841
Tunbridge Wells12 Monson Road, TN1 1ND
01892 523840
Weybridge21 Baker Street, KT13 8AE
01932 845294
Windsor64-65 Windsor Royal Station,SL4 1PJ 01753 866668
Witney4 Mill Walk, OX28 6FY
01993 835001
The COOKKitchen Shop
Eurolink Way, Sittingbourne,ME10 3HH 01795 883001(open Monday - Friday)
