Spring Entertaining
www.cookfood.net
FEEDING A CROWD
SLOW-COOKED CASSEROLES
Cook in one of our ceramic dishes in the oven or defrost and heat on the hob and no one will know you didn’t make it yourself
Beef Bourguignon Slow-Cooked Rump Beef with Brandy Moroccan Spiced Lamb Tagine Coq Au Vin Two’s company, three’s a crowd… Yes, a very small one – but three guests still requires a bit of thought and planning beyond the norm. Whether you are a foursome for supper or 40-or-more, let us look after some of the cooking so you can get on with enjoying yourself.
LASAGNErtaSining.
te Ideal for informal en e of our on d an lad sa d ad Just as. att ab rustic Garlic Ci
Roasted Vegetable Al Forno oom Chicken & Mushr
BIG PIES
Fully encased in all-butter shortcrust pastry. Serve with new potatoes and veg.
Chicken & Pancetta Steak, Mushroom & Merlot
Chicken Dijon Pork Dijon Red Lentil & Mixed Bean Casserole
TAKEAWAY
All crowds love a curry. Pic ka selection from our award -winning Indian and Oriental recipe s.
Indian Oriental Lots more ideas at
www.cookfood.net
Day e h t f o h Catc
N E W Kiln-Roasted Salmon & Leek Filo Pie 18.50 (6)
Available end of March
Flakes of kiln-roasted salmon with leeks, chives and baby spinach on a light, smoked salmon mousse wrapped in crisp filo pastry garnished with dill.
Classic Fish Pie 4.50 (1) / 8.50 (2) / 16.99 (4)
Cod, smoked haddock and plump tiger prawns in a classic, white roux sauce with lemon, parsley and chives. Topped with buttered, parsley mash.
Salmon & Asparagus Gratin 4.85 (1) / 9.25 (2) / 18.50 (4)
Salmon fillet and asparagus in a white wine velouté sauce topped with sliced potato and a regato cheese crumb topping. I’M BACK!
Salmon en Croute 35.00 (6)
Salmon fillets filled with a blend of rocket, caper, lemon, crème fraiche and dill, wrapped in all-butter puff pastry and glazed with dill and juniper.
See how to serve it at cookfood.net/Salmon -en-Croute
Kiln Roasted Salmon & Leek Filo Pie
aining
Perfect for entert
TY PART
AN L P N NI N G
Our shop staff will be delighted to help you plan a big bash. Just ask in store or visit cookfood.net/party
Honey-Roasted Gammon Studded with Cloves
Canapés
from 10.00
from 27.50
Quiches & Tarts
from 5.99 (box of 12)
CAKES
Coffee & Cobnut Cake Light Fruit Cake
Triple Layered Carrot Cake Belgian Chocolate Cake
: Coming soon Cake Happy Birthday Chocolate
TRAYBAKES
Banana & Pecan Cake Belgian Chocolate Brownie Billionaire’s Shortbread Honeycomb Rocky Road
Triple Layered Carrot Cake
Lemon Drizzle Raspberry & Coconut Slice
b
ack forg
S pr i
n
To celebrate the end of winter we’re bringing back three of our favourite puds...
Elderflower & StrawberryCheesecake
Raspberry & Rosewater Pavlova
Summer Pudding
LUNCH FOR 6
SAVE UP TO
!
£6.48
oast Ever Easiest R
PUDD TH I
LTD Leg of Lamb (1.2kg)
Red Wine & Shallot Jus PLUS ONE OF THESE DELICIOUS g: S... inPUD
of pudd Choice Raspberry Pavlova
Chocolate & Salted Caramel Pavlova Chocolate Roulade T&Cs apply. Offer available th 9th March - 5 April 2015
G
(3 x 2pt)
£45 T
H P IN UDD
I
Peas & Leeks with a Lemon & Herb Butter
W I
(2pt + 4pt)
NG
Goose Fat Roast Potatoes
W
From selected English farms
www.cookfood.net Frolic is a good word, sadly underused in winter months. But with our sights set firmly on spring we’re dusting it off for 2015. Yes, we’re contemplating frolicking once more. We’re also contemplating Easter. It’s early this year. And if, like us, you’re wondering why, the answer is all down to the timing of the full moon. It means Easter is, literally, a moveable feast. If you’re using the long weekend as an opportunity to get family or friends over for a meal, then why not let us give you a hand in the kitchen? There are some ideas to whet your appetite inside but feel free to ask our shop staff or browse cookfood.net for further inspiration.
SUPP
OR 2 F S ER
3 for£18 CHOOSE FROM...
From h 16th Marc l ri p A to 5th
Chicken Alexander Catalan Chicken Chilli Con Carne Chicken Dijon
Chicken, Ham & Leek Pie Chicken & Mushroom Lasagne Coq au Vin Cottage Pie Lamb Moussaka Lasagne Al Forno Liver, Bacon & Onions
T&Cs apply. See: cookfood.net/ 3for18terms
Meatballs in a Rustic Tomato Sauce Moroccan Harissa Chicken Pork Dijon Risotto with Porcini Mushrooms
Edward & Dale COOK founders
Roasted Vegetable Lasagne Shepherd’s Pie Vegetable & Chickpea Tagine
OUR FOUNDING STATEMENT
To COOK using the same ingredients and techniques you would at home, so everything looks and tastes homemade. Today, nothing’s changed. Edward & Dale, founders
The COOK Kitchen • Sittingbourne • Kent • ME10 3HH 01732 759010 • edwardanddale@cookfood.net