The
COOK Book
The Alternative to Home Cooking
January - April 2010 wwww.cookfood.net
Contents Page 2
Why We Are Different - Our Kitchens
4
Meals for 1 and 2
10
Side Dishes • Small Quiche and Tartlets
All meals can be reheated in a conventional oven, but those with this symbol can also be cooked in the microwave.
11
Puddings for 1 and 2
12
Recipes from The Far East
tartlets, cakes and traybakes are not available online except for those marked with HD.
13
The Indian Range
14
Family Meals and Puddings
15
Little Family: Children’s Meals and Baby Food
Menu Key You will see these symbols next to our food. This is what they mean. Suitable for vegetarians
HD Home Delivery. Our puddings, canapes, How spicy is this dish? 1 chilli - warm me up 2 chillies - nice and spicy
GF
Gluten Free
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.
Food for Entertaining 16
Meals for 4
20
Puddings
24
Cakes and Traybakes
25
The Gift of COOKing
•
What Else?
The ‘Daily Sign Off’ I guess it is all about trust. Whether it is a week night meal for one or food for a party of ten, how can you be sure that our food will always taste so good?
Whilst we could foster a culture of total fear in the kitchen (a la Ramsay) or employ the liberal use of taser guns to punish the chef's smallest mistakes, we do things a little differently (though the ‘taser’ option is occasionally tempting…).
The most important meeting that we have in the business is the ‘Daily Sign Off’ where we taste a one portion meal of everything we made the day before.
Every morning at 9.15 am the chief tasters gather: Dale and I (The Founders), one of our two head chefs (Matt or Rob), our head of development, Jamie, plus Matthew and Sue who are in charge of our menu along with a representative from each section of the kitchen.
It’s fair to say that Matt's and Rob’s nerves are always a little on edge because ultimately if things are less than perfect (and inevitably things do sometimes go wrong) they will be the ones that cop it. When you are cooking using people and not machines (as we do) it is imperative to have the discipline to withdraw something that is deemed to be ‘just ok’, because it should always be perfect.
So, in answer to the question posed at the top, it is a combination of both scrutiny and the people who work in the kitchen really caring about what they are doing. It’s relatively easy to scrutinise something but the second part is really what the alchemy of COOK is all about and that’s another story. However, regardless of how much we care and the diligence that is present in our kitchen, there are always things that we could do better so please get in touch at edwardanddale@cookfood.net if you have any suggestions.
All the best
‘Daily Sign Off’ Tasting Panel
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.” 2010 - Nothing’s changed.
Edward and Dale (Founders)
1
Why We Are Different - Our Kitchens
Ken our Gatekeeper
Darren, Chef
Our Chefs
Our ingredients are checked in by Ken, who is exquisitely fussy. Nothing enters The COOK Kitchen unless he is 100% happy.
Matt, Chef
Debbie and Lorna Pastry Chefs
And now for the cooking. We cook in ‘brat pans’ which allow us to boil, fry and reduce sauces just like you would at home. There are never any shortcuts in the cooking process.
Steph and Lynette, Prep Chefs
Our Prep-Chefs then get our ingredients ready to be cooked. We peel, chop, dice, marinate, you name it. It’s labour intensive but worth it ! 2
Joy, Chef
Shirley weighing portions
Portion control is as vital as any other process. Every component of every dish is weighed in by hand. No machines here!
Our team of chefs use the same ingredients, methods and techniques that you would use in your own kitchen, we just cook on a slightly bigger scale.
We then freeze the food at -35º which locks in all the nutrients and flavour.
Most Of Our Customers Are Good Cooks In Their Own Right, But When You’re Too Busy . . .
...visit one of our COOK shops, meet our friendly staff and try some of our free samples.
We can offer advice or help you find what you are after, whether it be a meal for 1, a week night supper for 2, a family meal for the weekend, children’s meals or a dinner party for 12. You name it!
Then whenever you are not in the mood to cook yourself. Problem solved. Make your decision, take your food home, pop it in your freezer and contemplate how you will spend your free afternoon.
Green Thai Chicken Curry
Small Red Berry Cheesecakes
3
With still only 24 hours in the day, if you simply don’t have the time or energy to cook, then our 1 and 2 portion meals are definitely the next best thing to home cooking.
Meals for 1 and 2 Serves
Chicken
1
2
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
Chicken Alexander
3.75
Marinated chicken pieces with mushrooms and peppers in a rich white wine and sherry sauce.
Tarragon and Orange Chicken
Chicken and Mushroom Lasagne
6.75
Serves 1
2
Tarragon and Orange Chicken
Chicken breast pieces in a creamy white wine sauce with tarragon and orange zest garnished with julienne of carrot.
3.75
6.75
Chicken and Mushroom Lasagne
3.75
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
Chicken Dijon
3.75
6.75
Chicken breast pieces and mushrooms in an Italian style tomato sauce with pasta, cheese sauce and Cheddar cheese topping.
Moroccan Harissa Chicken
Chicken Alexander
Marinated oven roasted chicken breast pieces in a white wine and mustard sauce with caramelised red onions.
4
Meals for 1 and 2
Serves
Chicken and Tomato Pasta Bake
Marinated Chicken in Tomato and Sweet Red Pepper Sauce Serves
GF
1
2
Marinated Chicken in Tomato and Sweet Red Pepper Sauce
3.75
6.75
Chicken, Ham and Leek Pie
Chicken breast pieces, ham and leeks in a creamy parsley sauce topped with all butter shortcrust pastry.
3.85
6.75
Coq au Vin
3.99
7.50
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.
Leg, thigh and breast of chicken in a rich red wine sauce garnished with dry cured back bacon and mushrooms.
1
2
Pot Roast Chicken
Leg, thigh and breast of chicken braised with root vegetables in a chicken gravy.
3.99
7.50
Huntsman’s Chicken
Whole chicken breasts stuffed with a mushroom pate, wrapped in smoked bacon and served in a rich red wine sauce with button onions and oyster mushrooms.
4.50
8.75
Confit of Duck in Orange Liqueur Sauce
4.50
8.75
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.
Pot Roast Chicken
Confit of Duck in Orange Liqueur Sauce
5
Meals for 1 and 2 Serves
Chilli con Carne
Beef Goulash
Beef
1
2
Minced beef with tomato, oregano, red chillies and kidney beans.
3.25
5.25
Spaghetti Bolognaise
Minced beef in a tomato and red wine bolognaise sauce with spaghetti.
3.50
6.25
Cottage Pie
Minced beef with onions and carrots topped with mashed potato and cheddar cheese.
3.50
6.75
Lasagne Verde
Layers of minced beef, lasagne verde, mature farmhouse Cheddar cheese sauce and topped with Cheddar cheese.
3.50
6.75
Steak and Red Wine Pie
3.99
7.75
Chilli con Carne
6
Serves
Tender pieces of silverside beef and vegetables in red wine, topped with all butter pastry.
1
2
Beef Stroganoff
Pieces of silverside beef and roasted mushrooms in a creamy sherry, brandy and paprika sauce.
3.99
7.95
Beef Goulash
We braise the beef until tender with potatoes and green peppers and then add a rich red wine, tomato and paprika sauce.
4.25
7.99
Braised Beef in Brandy and Mushroom Sauce
4.50
8.25
Beef Bourguignon
4.50
8.25
Strips of beef are braised until tender and added to a brandy and mushroom veloute sauce. Tender pieces of silverside beef braised in red wine and port with dry cured bacon, onions and mushrooms.
Braised Beef in Brandy and Mushroom Sauce
Beef Bourguignon
Meals for 1 and 2 Serves
Lamb
1
2
Liver, Bacon and Onions
Tender pieces of lambs’ liver in red wine sauce garnished with onions and smoked back bacon.
2.85
5.60
Shepherd’s Pie
Tender minced leg of lamb and diced carrots topped with mashed potato.
3.50
6.75
Lamb Moussaka
Minced lamb with onion and tomato topped with aubergines, sliced potatoes and cheese sauce.
3.75
Lamb Casserole with Minted New Potatoes
4.50
Moroccan Spiced Lamb Tagine Tender leg of lamb pieces braised in Moroccan spices with apricots, dates and chickpeas.
4.50
Lamb Bordeaux
4.50
6.75
8.50
Tender pieces of leg of lamb and root vegetables in a rich lamb stock with minted new potatoes. GF
8.50
We braise the lamb in red wine and port sauce and add smoked bacon and caramelised onions to finish.
8.50
Braised Lamb Shanks
10.50
Oven roasted lamb shanks, marinated in olive oil, rosemary and mint, then braised in white wine and Dijon mustard. Garnished with chunky vegetables.
Pork Stroganoff
Serves
Pork
1
2
Sausage and Red Onion Casserole
3.50
5.99
Italian-style Meatballs in Tomato Sauce
3.50
Pork Stroganoff
The pork strips are braised until tender then added to a sherry, brandy and paprika sauce.
3.95
7.35
Pork Dijon
Braised strips of pork with sliced mushrooms finished with a creamy white wine, sherry and mustard veloute.
3.95
7.35
Cassoulet
4.99
9.95
Meaty pork and leek sausages in a sweet red onion sauce.
6.50
Hand rolled pork and beef meatballs lightly seasoned with chilli, garlic and basil in a rich tomato sauce.
Tender pork pieces, confit of duck, Toulouse sausage, cannellini beans and root vegetables in a tomato sauce.
7
Meals for 1 and 2 Serves
Fish
1
Smoked Haddock and Rocket Fish Cakes
3.99
Salmon and Dill Fish Cakes Two fish cakes with potato, lemon and dill.
3.99
Cod Tagine
Diced cod fillet in a sweet Moroccan style sauce with apricots, sun-dried tomatoes and chickpeas.
3.75
Hearty Fisherman’s Pie
4.50
2
Two smoked haddock fish cakes blended with Welsh rarebit and rocket.
GF
Salmon, coley and naturally smoked haddock in a white wine and tomato sauce, layered with spinach, topped with creamy parsley mashed potatoes.
Cod Tagine
7.45
Salmon and Smoked Haddock Lasagne Serves
8.50
1
2
Smoked Haddock and Sweet Potato Gratin
4.50
8.50
Salmon and Asparagus Gratin
Salmon fillet pieces and asparagus in a white wine veloute sauce topped with a regato cheese crumb.
4.50
8.50
Salmon and Smoked Haddock Lasagne
4.50
8.50
Salmon en Croute
5.99
Naturally smoked haddock, bacon, broccoli and sweetcorn in a creamy fish sauce topped with sweet potato.
Salmon and smoked haddock in a white wine and sherry sauce layered with pasta and cheese sauce.
Hearty Fisherman’s Pie
8
Salmon en Croute
Fillet of Scotch salmon with an asparagus and white wine sauce encased in puff pastry.
Meals for 1 and 2 Serves
Vegetarian
1
2
Macaroni in a creamy mature Cheddar cheese sauce topped with sliced tomatoes.
2.75
4.99
Red Lentil and Mixed Bean Casserole
2.75
4.99
Macaroni Cheese GF
IMPROVED
Red lentils, mixed beans, roasted vegetables and green beans in a tomato and basil sauce. GF
Vegetable and Chickpea Tagine
Vegetable and Chickpea Tagine
2.99
5.95
The aubergines are finely diced and cooked down to a thick paste. This provides an ideal sauce to which the oven roasted vegetables and Moroccan spices are added.
Roasted Vegetable and Feta Bake
3.50
5.99
Mushroom and Spinach Lasagne
3.50
5.99
Oven roasted vegetables in a tangy tomato and basil sauce topped with diced feta and a herb and pinenut crust topping.
Oven roasted mushrooms and baby spinach in a creamy sherry sauce layered with spinach pasta and topped with Cheddar cheese.
Spinach and Ricotta Cannelloni
Spinach and ricotta cannelloni in a tomato and basil sauce topped with Cheddar and regato cheeses.
Spinach and Ricotta Cannelloni Serves 1
2
Indonesian Vegetable Curry
An Indonesian yellow curry sauce with oven roasted vegetables, green beans and toasted cashew nuts.
3.50
5.99
Roasted Vegetable Lasagne
Roasted Mediterranean vegetables in a rich tomato sauce layered with lasagne, Cheddar cheese sauce and topped with tomatoes and Cheddar cheese.
3.60
6.35
Mushroom Stroganoff
3.65
6.25
Oven roasted chestnut and cup mushrooms with baby spinach in a brandy and paprika sauce.
Nut Loaf
3.50
5.99
Serves 3-4 4.99 A blended loaf of toasted nuts, Madeira soaked apricots, mushrooms and herbs, topped with red onion marmalade.
9
Side Dishes
Side Dishes GF
GF
GF
2
Garlic Baguette
A part baked French style white half baguette with a garlic and parsley filling. (Not home delivery)
0.89
Mangetout, Petits Pois and Carrots Plain Basmati Rice
1.50
GF
Boiled Basmati rice.
0.99
1.95
Rice with Oven Roasted Vegetables
1.25
2.45
10
GF
GF
Alsacienne Potatoes
Oven roasted with garlic and garnished with smoked streaky bacon and sun-dried tomatoes.
1.99
Goose Fat Roast Potatoes Cabbage, Bacon and Pinenuts Braised Red Cabbage
1.99
Red cabbage and Bramley apples slowly braised in red wine and redcurrant jelly.
1.99
3.95
1.99
3.95
Small Quiche and Tartlets
Creamy Mash
Mashed potatoes with cream, butter, sea salt and cracked black pepper.
1.25
Oven Roasted Vegetables
Hand cut oven roasted vegetables in sun-dried tomato, garlic and basil dressing.
1.50
2.99
Minted Couscous
Couscous with oven roasted peppers, mushrooms, sweet sun-dried tomatoes and finished with mint.
1.50
2.99
Dauphinoise Potatoes
1.50
Layers of thinly sliced potatoes baked in a mature Cheddar cheese and double cream sauce.
GF
GF
Basmati rice braised in vegetable stock, mixed with oven roasted peppers, mushrooms, peas and julienne of carrots with coriander and parsley. GF
Serves 2 4
Serves 1
2.45
Small quiche and tartlets are not available for home delivery. They need to be cooked from frozen before eating. Once cooked they can be eaten warm or cold. Serves 4-6
Wild Mushroom and Spinach Quiche Smoked Bacon and Mature Cheddar Quiche
4.50
4.50
Serves 2
Creamy Leek and Cheddar Tartlets
3.99
Spinach and Feta Tartlets
3.99
Smoked Salmon and Leek Tartlets
3.99
Leeks, mature Cheddar and creamy sauce in wholewheat pastry.
2.99
Spinach and feta in a poppy and sesame seed shortcrust pastry. Smoked salmon, leeks, mature Cheddar and sweet onions in a poppy and sesame seed shortcrust pastry case.
Puddings for 1 and 2
Puddings for 1 and 2
Serves 1 or 2
These puddings are not available for home delivery with exception of those marked HD
Red Berry Cheesecake
(2 slices) A fluffy lemon cheesecake on a thin biscuit base decorated with lemon curd swirls.
Lemon Cheesecake
2.25
Red Berry Cheesecake (2 slices)
2.25
Light cheesecake with juicy whole berries marbled with ripe summer berry puree, on a thin biscuit base.
Chocolate and Toffee Cheesecake
(2 slices) 2.25 A marbled chocolate and toffee cheesecake with dark chocolate swirls on a crunchy chocolate biscuit base. (2 slices) Soft toffee and bananas on a digestive biscuit base topped with cream.
Banoffi Pie
2.25
Two light red berry mousse made with Mascarpone cheese on a crunchy biscuit base.
3.25
Chocolate Mousse
Two light chocolate mousse made with Mascarpone cheese on a crunchy biscuit base.
3.25
Lemon Mousse
Two light lemon mousse with Mascarpone cheese on a crunchy biscuit base.
3.25
Winter Pudding
4.50
Bursting with cranberries, blueberries, blackberries, raspberries and apples, finished with cinnamon.
Chocolate and Toffee Cheesecake
Serves 1 or 2
Red Berry Mousse
GF
Serves 2
Rice Pudding with Clotted Cream
2.25
Belgian Chocolate Pudding
A rich chocolate sponge topped with a moreish Belgian chocolate sauce.
3.25
Bread and Butter Pudding
3.25
Slow-cooked short grain rice with double cream and HD clotted cream finished with vanilla and nutmeg.
HD Bread and butter pudding with orange, honey and Madeira, finished with a crunchy cinnamon and demerara topping.
Bramley Apple and Crumble
3.25
HD Blackberry
Kentish Bramley apples and blackberries topped with our special buttery almond crumble.
11
Recipes from
Serves 1 2 GF
Chicken Panang Curry
A fragrant Thai curry infused with ginger, lemongrass, kaffir lime and garlic.
3.75
6.75
Sweet Chilli Chicken and Noodles
3.75
6.75
Massaman Beef Curry
A sweet and tangy southern Thai beef curry cooked with cumin, coriander and garlic.
3.99
Coconut and Lime Leaf Rice
1.25
2.45
Indonesian Vegetable Curry
3.50
5.99
Chicken Laksa
Turmeric, cumin, ginger and lemongrass marinated chicken in a creamy Malaysian style coconut sauce with stir-fried butternut squash and mangetout.
3.75
6.75
Cantonese Oyster Chicken
3.75
6.75
Shanghai-style Beef with Ginger and Soy
3.99
Strips of chicken with noodles, water chestnuts and stir fried vegetables in our own sweet chilli sauce. GF
GF
Basmati rice with coconut milk, kaffir lime leaf, lemongrass and coriander. Clockwise from top left: Green Thai Chicken Curry, Coconut and Lime Leaf Rice, Shanghai-style Beef with Ginger and Soy, Chicken Pad Thai, Chicken Laksa, Red Thai Curry, Cantonese Oyster Chicken, Indonesian Vegetable Curry, Sweet Chilli Chicken and Noodles, Massaman Beef Curry, Chicken Panang Curry
1 GF
GF
12
Serves 2
Green Thai Chicken Curry
A green Thai curry with stir-fried red peppers and fine green beans.
3.75
Red Thai Chicken Curry
A hot Thai curry with stir-fried red peppers and fine green beans.
3.75 6.75
Chicken Pad Thai
3.75 6.75
GF
4
6.75 13.25
Lemongrass, ginger, garlic, tamarind and lime marinated chicken with egg noodles and stir-fried cabbage.
Indonesian yellow curry with roasted vegetables, green beans and toasted cashew nuts.
Strips of chicken marinated in a ginger, soy and sesame sauce with mushrooms, sugar snaps and water chestnuts.
Strips of beef braised in soy sauce, Shaohsing wine, garlic and ginger with stir-fried red peppers and sugar snaps.
The
Indian Range GF
1
Serves 2
Roasted Vegetable and Chickpea Curry
2.99
5.95
Garlic Chicken Curry
Marinated chicken breast pieces in a garlic and coriander sauce.
3.75
6.75
Chicken Tikka Masala
3.75
6.75 13.25
4
Oven roasted peppers and carrots with cauliflower, spinach and toasted cumin seeds in a chickpea and lentil sauce. GF
GF
GF
GF
GF
Chicken breast pieces marinated with yoghurt, lemon and paprika in a coconut, cream and tomato sauce.
Chicken Korma
Marinated chicken breast pieces in a creamy coconut and almond sauce.
3.75
6.75
Chicken Jalfrezi
Chicken breast pieces marinated in yoghurt, garlic and paprika in a spicy tomato sauce.
3.75
6.75
Beef Rogan
Tender pieces of silverside beef in a tomato, garlic and coriander sauce.
3.99
Lamb Koftas
3.99
Lamb koftas seasoned with chilli, ginger and garlic in a spicy tomato sauce.
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
Side Dishes Naan Bread
(Not home delivery)
1
Serves 2
1.15
GF
Aloo Gobi Saag
GF
Plain Basmati Rice Boiled Basmati rice.
0.99 1.95
GF
Peas Pilau
1.25 2.45
7.95
Diced potatoes with cauliflower and spinach leaves.
1.50
7.95 Fragant Basmati rice flavoured with saffron, cardamon, cinnamon and cloves.
13
Serves 4
fami ly
Meals and Puddings
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
Marinated chicken breast pieces with mushrooms and peppers in a rich white wine and sherry sauce.
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.
Serves 4
Macaroni Cheese
IMPROVED
Macaroni in a creamy mature Cheddar cheese sauce topped with sliced tomatoes.
9.75
Chilli con Carne
Medium spiced minced beef with tomato, oregano, red chillies and kidney beans.
9.99
Lasagne Verde
Layers of prime minced beef, lasagne verde, mature farmhouse Cheddar cheese sauce and topped with Cheddar cheese.
11.50
Italian-style Meatballs in Tomato Sauce
11.50
Lasagne Verde
14
Serves 4
Eve’s Pudding
5.50
cinnamon sponge and sprinkled with sliced almonds.
Bramley Apple and Crumble
5.50
Belgian Chocolate Pudding
A rich chocolate sponge topped with a moreish Belgian chocolate sauce.
5.50
Sticky Toffee Pudding
5.50
HD Blackberry
Tender minced leg of lamb and diced carrots topped with mashed potato.
11.50
Cottage Pie
11.50
Minced beef with onions and carrots topped with mashed potato and Cheddar cheese.
Puddings HD Kentish Bramley apples topped with an all butter
Hand rolled pork and beef meatballs lightly seasoned with chilli, basil and garlic in a rich tomato sauce.
Shepherd’s Pie
Eve’s Pudding
Kentish Bramley apples and blackberries topped with our own buttery almond crumble.
Date and vanilla sponge with a dark sticky toffee sauce.
family little
for toddlers upward
n the endless edicts issued by various worthy folk about what children should and shouldn't eat, it often gets overlooked that the most sensible way of making a child eat properly is to make the food taste good. This is all about the basics of cooking. Good ingredients, cooked properly, so we don't need to add any salt. Packed full of hidden veg too. Simple.
I
Serves 1
Lasagne
Minced beef with hidden carrots, pasta and a cheese sauce.
2.70
Cottage Pie
Minced beef with carrots, leeks and swede topped with cheesy mash potato.
2.70
Spaghetti Bolognaise
Minced beef in tomato, carrot and celery sauce with spaghetti.
2.70
Meatballs and Spaghetti
Pork and beef meatballs in a tomato sauce with spaghetti.
2.70
Bangers and Mash
Pork and leek sausages in a tangy tomato sauce with lots of hidden vegetables and mashed potato.
2.70
Shepherd’s Pie
Minced leg of lamb in a tomato sauce with potato and swede mash.
2.70
Cod and Mash Potato
2.85
Fish Pie
Cod and salmon in a white wine sauce with sweetcorn and petit pois topped with mash.
2.85
Chicken Goujons
Strips of chicken breast in a breadcrumb coating.
3.50
Fish Goujons
3.75
Cod fillet in a parsley sauce with mashed potato, sweetcorn and petit pois.
Macaroni Cheese
Macaroni, oven roasted butternut squash, cauliflower and peas in a cheesy sauce.
2.60
Chicken and Mash Pie
Chicken, sweetcorn and peas topped with potato, butternut squash and sweet potato mash.
2.70
Chicken Pasta Bake
Pasta spirals with chicken, sweetcorn and peas in tomato sauce.
2.70
GF
Chicken Curry with Rice
Chicken breast pieces in a mild curry sauce with Basmati rice.
2.70
Organic Baby Food
GF
Sweet and Sour Chicken with Rice Chicken breast pieces in a sweet and sour sauce with carrot, pineapple and sweetcorn with basmati rice.
2.70
Pasta Bolognaise
2.70
For babies 6 months plus. $2.75 Microwave only. These meals cannot be reheated in a conventional oven. Spaghetti Bolognaise • Salmon and Vegetable Pie • Cottage Pie• Braised Beef and Barley Hotpot • Macaroni Cheese• GF Chicken and Vegetable Casserole • Moroccan Lamb with Couscous• GF Risotto with Butternut Squash•
Penne pasta with minced beef, carrots and tomato sauce.
(2-3 servings)
(2-3 servings)
Hake fillet in a breadcrumb coating.
15
Food for Entertaining hether it be a casual supper with a couple of friends, a full blown dinner party or a buffet for twenty people or more, we have all the food you might need.
W
Chicken Tikka Masala
Chicken Dijon
Chicken GF
Serves 4
Chicken Tikka Masala
Chicken breast pieces marinated with yoghurt, lemon and paprika in a coconut, cream and tomato sauce.
13.25
Chicken Dijon
Marinated chicken breast pieces in a white wine mustard sauce with caramelised red onions.
13.25
Chicken and Mushroom Lasagne
13.25
Moroccan Harissa Chicken
13.25
Chicken breast pieces and mushrooms in an Italian style tomato sauce with pasta, cheese sauce and Cheddar cheese topping.
Steak and Red Wine Pie
16
Marinated chicken breast pieces in a Harissa sauce of cumin, cinnamon and honey.
Food for Entertaining Serves 4 GF
Marinated Chicken in Tomato and Sweet Red Pepper Sauce
13.25
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
Meals for 4
Beef
Serves 1
Individual Beef en Croute
Prime fillet of beef topped with mushroom and liver pate and then encased in all butter puff pastry and served with our mushroom and white wine veloute sauce.
Green Thai Chicken Curry
13.25
A green Thai curry with stir-fried red peppers and fine green beans.
7.50
Serves 4
Beef Stroganoff
Pieces of silverside beef and roasted mushrooms in a creamy sherry, brandy and paprika sauce.
15.85
Braised Beef in Brandy and Mushroom Sauce
16.50
Beef Bourguignon
16.50
Strips of beef are braised until tender and added to a brandy and mushroom veloute sauce.
Green Thai Chicken Curry
Tender pieces of silverside beef braised in red wine and port with dry cured bacon, onions and mushrooms.
Coq au Vin
Steak and Red Wine Pie
Coq au Vin
Leg, thigh and breast of chicken in a red wine sauce with dry cured back bacon and mushrooms.
14.95
Huntsman’s Chicken
16.50
Whole chicken breasts stuffed with a mushroom pate, wrapped in smoked bacon and served in a rich red wine sauce with button onions and oyster mushrooms.
Chicken, Ham and Leek Pie
Chicken breast pieces, ham and leeks in a creamy parsley sauce fully encased in pastry.
Tender pieces of silverside beef and vegetables in red wine, fully encased in pastry.
Serves 6
19.95
Serves 6
18.50 Individual Beef en Croute
Beef Stroganoff
17
Food for Entertaining
Meals for 4
Pork
Lamb Moussaka
Moroccan Spiced Lamb Tagine
Serves 4
Pork Dijon
Braised strips of pork with sliced mushrooms finished with a creamy white wine, sherry and mustard veloute.
14.50
Pork Stroganoff
14.50
The pork strips are braised until tender then added to a sherry, brandy and paprika sauce.
Fish Smoked Haddock and Sweet Potato Gratin
16.95
Hearty Fisherman’s Pie
Salmon, coley and naturally smoked haddock in a white wine and tomato sauce, layered with spinach, topped with creamy parsley mashed potatoes.
16.95
Salmon and Smoked Haddock Lasagne
16.95
Salmon and Asparagus Gratin
16.95
Naturally smoked haddock, bacon, broccoli and sweetcorn in a creamy fish sauce topped with sweet potato. Pork Dijon
Salmon and Asparagus Gratin
Lamb
GF
18
Serves 4
Lamb Moussaka
Minced lamb with onion and tomato topped with aubergines, sliced potatoes and cheese sauce.
13.25
Lamb Bordeaux
We braise the lamb in red wine and port sauce and add smoked bacon and caramelised onions to finish.
16.75
Moroccan Spiced Lamb Tagine
16.75
Tender leg of lamb pieces braised in Moroccan spices with apricots, dates and chickpeas.
Salmon and smoked haddock in a white wine and sherry sauce layered with pasta, cheese sauce and topped with a regato cheese crumb. Salmon fillet pieces and asparagus in a white wine veloute sauce topped with sliced potato and a regato cheese crumb topping.
Food for Entertaining
Vegetarian
Serves 4
Mushroom and Spinach Lasagne
Oven roasted mushrooms and baby spinach in sherry sauce layered with spinach pasta, topped with cheese.
11.95
Roasted Vegetable Lasagne
12.50
Roasted Mediterranean vegetables in a rich tomato sauce layered with lasagne, Cheddar cheese sauce and topped with tomatoes and Cheddar cheese.
Quiche
Quiche are available in our shops and for home delivery all year. They need to be defrosted in a refrigerator for 24 hours before cooking. Once cooked they can be eaten warm or cold.
Roasted Pepper and Goat’s Cheese Quiche 10-12 buffet portions
16.95
Roasted Vegetable Quiche 10-12 buffet portions 16.95
Roasted Pepper and Goat’s Cheese Quiche
Quiche Lorraine
10-12 buffet portions 16.95
Indian Spiced Houmous Filo
Canapes
Parma Ham and Goat’s Cheese Wraps
5.99 per box of 12
Canapes are available in our shops all year but are not available for home delivery. Our canapes need to be heated in the oven and can be cooked from frozen.
Beef Wellington Indian Spiced Houmous Filo Thai Chicken Filo Rolls Mini Smoked Salmon and Rocket Quiche Crab Cakes Parma Ham and Goat’s Cheese Wraps
Feta and Caramelised Red Onion Quiche
10-12 buffet portions 16.95 Quiche Lorraine
19
Puddings
Puddings are not available for home delivery.
Apple and Pecan Tart
Bramley apples, pecans and cinnamon in a buttery tart base topped with crispy filo pastry. Serves 6
8.25
Rich Lemon Tart
Classic French recipe biscuit pastry base with a delicious lemon filling. Serves 8
8.50
Winter Pudding
Bursting with cranberries, blueberries, blackberries, raspberries and apples, finished with cinnamon. Serves 6
20
8.50
Food for Entertaining GF
Rich Chocolate Mousse
GF
A light yet rich mousse with Belgian chocolate. Serves 8
GF
Are you posh enough? Wonderful mixture of raspberries, thick cream, crisp meringue and port. Serves 6
GF
A light pavlova roll filled with lemon curd, lime curd and whipped cream. Serves 8-10
Serves 8-10
GF
11.50
11.50
Chocolate Roulade
A rich chocolate roll generously filled with whipped cream.
10.95
Lemon and Lime Pavlova
Raspberry Pavlova
A light pavlova roll packed with raspberries and cream.
10.95
Eton Mess
Puddings
Serves 8-10
GF
11.50
Chocolate Cappuccino Roulade
Light meringue flecked with dark chocolate, filled with whipped cream, brandy and coffee. Serves 8-10
11.50
21
Puddings
Puddings are not available for home delivery. GF
Apple and Blackberry Cinnamon Roulade
A light cinnamon meringue roulade filled with whipped cream and an apple, blackberry and blackcurrant compote. Serves 8-10
GF
11.50
Chocolate and Raspberry Roulade A rich chocolate roll generously filled with whipped cream and raspberries. Serves 8-10 11.95
Apricot Frangipane
A hand rolled pastry case filled with almond frangipane and topped with caramelised apricots. Serves 10
22
12.50
Food for Entertaining
Red Berry Cheesecake
Light cheesecake with juicy whole berries marbled with ripe summer berry puree, on a thin biscuit base. Serves 10
12.95
Chocolate Mousse Torte
Rich dark chocolate mousse on a crisp, buttery biscuit base, topped with a thin layer of cream and dusted with cocoa powder. Serves 10
Chocolate and Toffee Cheesecake
A marbled chocolate and toffee cheesecake with dark chocolate swirls on a crunchy chocolate biscuit base. Serves 10
12.95
A fluffy lemon cheesecake on a thin biscuit base decorated with lemon curd swirls. Serves 10
12.95
12.95
Normandy Apple Tart
A classic French apple tart spiced with cinnamon and finished with thinly sliced apples in a sweet pastry case. Serves 10
Lemon Cheesecake
Puddings
12.95
Banoffi Pie
A soft toffee topping with bananas on a digestive biscuit base topped with cream. Serves 10
13.95
23
Cakes and Traybakes
Our cakes and traybakes are not available for home delivery.
Our frozen cakes and traybakes take 4-5 hours to defrost at room temperature.
Frozen Cakes
Carrot Cake
Chocolate Fudge Birthday Cake
Carrot Cake
Serves 6-8 Serves 12-16
7.50 11.95
Chocolate Fudge Cake
Serves 8-10 Serves 12-16
7.50 11.50
Chocolate Fudge Birthday Cake
Serves 12-16
12.95
Chocolate Fudge Celebration Cake Serves 20 22.95 Our Chocolate Fudge Celebration Cake can be iced with a personal message of your choice. All we ask is that you give us 48 hours notice to allow time for the cake to defrost. Boston Brownie (Frozen Traybake)
Serves 12-16
8.50
Cakes and Traybakes - Ready to Eat Serves 5-6 Chocolate Fudge Celebration Cake
24
Buttercream and Jam Sponge
Boston Brownie
Coffee and Walnut Cake
Seville Orange Cake Chocolate Fudge Cake Buttercream and Jam Sponge Coffee and Walnut Cake Flapjack Millionaire’s Shortbread Boston Brownie
4.99 4.99 4.99 4.99 4.50 4.50 4.50
The Gift of COOKing Flowers? Chocolates?..........or Food? For new mums, friends or family who are unwell or just to give a helping hand to busy people. Gift vouchers and other gift ideas can be found in our ‘Gift of COOKing’ catalogue which can be picked up from one of our No shops (or we will happily send you one). Cooking!
What Else? Our National Home Delivery Service You can also order online at www.cookfood.net or you can telephone
01732 759020
Ceramic Dishes
E-vouchers are available for use with our National Home Delivery Service. Order at www.cookfood.net or by calling 01732 759020.
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 £9.50 • Four portion dishes £12.00
25
149 High Street, SM7 2NT 01737 357852
Banstead
The Ashley Centre, KT18 5DA 01372 742999
Epsom
198 Petts Wood Road, BR5 1LG 01689 839100
Petts Wood
New COOK Shops
50 High Street, SW13 9LN 020 8392 2060
Barnes
21 Downing Street, GU9 7PB 01252 719191
Farnham
Romsey
4 Latimer Walk, SO51 8DG 01794 329000
3 Pollet House , Lower Pollet, St Peter Port GY1 2JX 01481 729566
1 Mount Street, TN33 0EG 01424 777279
Battle
1 Bridge Street, GU7 1UA 01483 550000
Godalming
7 Black’s Yard, TN13 1DS 01732 452554
Sevenoaks
7 Cliffe High Street, BN7 2AH 01273 483450
140 High Street, CM12 9DF 01277 626271
Billericay
Wey Hill, GU27 1BY 01428 652760
Haslemere
3-5 High Street, TN30 6BN 01580 857000
Tenterden
142 Western Road, BN1 2LA 01273 739151
Brighton
16-18 South Road, RH16 4LA 01444 810000
Haywards Heath
84 High Street, TN9 1AP 01732 359841
29-30 Churchill Parade, The Street, BN16 3DE 01903 890127
Chichester
51 Duke Street, RG9 1UR 01491 411410
Gordon House, Church Square PO19 7BD 01243 790737
Henley
Horsham
Tonbridge
Weybridge Windsor
50 High Street, PE9 2BD 01780 766051
37 Guildford Road, GU18 5SA 01276 850044
Dorking
76 Cordwallis Road, SL6 7BB 01628 799004
4 Mill Walk, OX28 6FY 01993 835001
East Grinstead
Easebourne Lane, GU29 9AZ 01730 817090
Midhurst
The COOK Kitchen Shop
5 St Martin’s Walk, RH4 1UX 01306 743674 High Street, RH19 3AW 01342 821000
Epping
180 High Street, CM16 4AQ 01992 800000
Maidenhead
Oxted
82-84 Station Road East, RH8 0PG 01883 712900
Radlett
65a High Street, RH2 9AE 01737 243801
Clapham
37 Abbeville Road, SW4 9JX 020 8675 5369
Rustington
Tunbridge Wells
12 Monson Road, TN1 1ND 01892 523840
8 Sterling Buildings, RH12 1DR 01403 230449
Lightwater
Lewes
COOK at Battlers Green Farm Shop, Common Lane, WD7 8PH 01923 856551
Chiswick
22 Chiswick Lane, W4 2JG 020 8994 2820
Guernsey
21 Baker Street, KT13 8AE 01932 845294 64-65 Windsor Royal Station, SL4 1PJ 01753 866668
Witney
Eurolink Way, Sittingbourne, ME10 3HH 01795 883001 (open Monday - Friday)
Reigate
Stamford
Please see our website for individual shop opening hours and details of other new shop openings.
National Home Delivery Service www.cookfood.net • Telephone: 01732 759020 The COOK Kitchen • Sittingbourne, Kent ME10 3HH • Telephone: 01732 759010