The COOK BookThe Alternative to Home Cooking

January - April 2010wwww.cookfood.net

Page

2 Why We Are Different - Our Kitchens

4 Meals for 1 and 2

10 Side Dishes • Small Quiche and Tartlets

11 Puddings for 1 and 2

12 Recipes from The Far East

13 The Indian Range

14 Family Meals and Puddings

15 Little Family: Children’s Meals and Baby Food

Food for Entertaining

16 Meals for 4

20 Puddings

24 Cakes and Traybakes

25 The Gift of COOKing • What Else?

Contents

Menu KeyYou will see these symbols next toour food. This is what they mean.

Suitable for vegetarians

All meals can be reheated in a conventionaloven, but those with this symbol can alsobe cooked in the microwave.

Home Delivery. Our puddings, canapes,tartlets, 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 Free

Very occasionally we might have to change prices,ingredients or symbols before our next edition ofThe COOK Book for which we apologise. But allprices, ingredients and symbols were correct at timeof going to print. Please refer to the packaging forthe most up-to-date information.

HD

GF

The ‘Daily Sign Off’

‘Daily Sign Off’ Tasting Panel

1

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 theliberal use of taser guns to punish the chef's smallest mistakes, we do things a littledifferently (though the ‘taser’ option is occasionally tempting…).

The most important meeting that we have in the business is the ‘Daily Sign Off’ where wetaste 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 twohead chefs (Matt or Rob), our head of development, Jamie, plus Matthew and Sue who are incharge 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 ifthings are less than perfect (and inevitably things do sometimes go wrong) they will be theones that cop it. When you are cooking using people and not machines (as we do) it isimperative 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 thepeople who work in the kitchen really caring about what they are doing. It’s relatively easy toscrutinise something but the second part is really what the alchemy of COOK is all about andthat’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 atedwardanddale@cookfood.net if you have any suggestions.

All the best

Our founding principle whenwe started cooking in 1997:

“To cook using the sameingredients and

techniques that youwould use at home soeverything looks andtastes homemade.”

2010 - Nothing’s changed.

Edward and Dale (Founders)

2

Our ingredients arechecked in by Ken, who isexquisitely fussy. Nothingenters The COOK Kitchenunless he is 100% happy.

Our Prep-Chefs then get our ingredients ready to becooked. We peel, chop, dice, marinate, you name it.

It’s labour intensive but worth it !

We thenfreeze the foodat -35º whichlocks in all thenutrients and

flavour.

Portion controlis as vital asany other

process. Everycomponent

of every dishis weighed in

by hand.No machines

here!

Our team of chefs usethe same ingredients,

methods and techniquesthat you would use inyour own kitchen, wejust cook on a slightly

bigger scale.

Why We Are Different - Our Kitchens

Ken our Gatekeeper

Steph and Lynette,Prep Chefs

Matt, Chef

Debbie and LornaPastry Chefs

Darren, Chef Joy, ChefOur Chefs

And now for the cooking.We cook in ‘brat pans’which allow us to boil,fry and reduce saucesjust like you would athome. There are neverany shortcuts in the

cooking process.

Shirley weighing portions

Make your decision,take your food home,pop it in your freezerand contemplate howyou will spend your

free afternoon.

Then whenever you are not inthe mood to cook yourself.

Problem solved.

...visit one of our COOK shops,meet our friendly staff and try

some of our free samples.

Most Of Our Customers Are Good Cooks In Their Own Right,But When You’re Too Busy . . .

Green Thai ChickenCurry

Small Red BerryCheesecakes

We can offer advice or helpyou find what you are

after, whether it be a mealfor 1, a week night supper for 2,a family meal for the weekend,

children’s meals or adinner party for 12.

You name it!

3

Serves1 2

With still only 24 hours in the day, if you simply don’t havethe 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

4

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 and Mushroom Lasagne 3.75 6.75Chicken breast pieces and mushrooms in an Italianstyle tomato sauce with pasta, cheese sauceand Cheddar cheese topping.

Chicken and TomatoPasta Bake 3.75 6.75Chicken breast, mushrooms and penne pasta in arich tomato and basil sauce topped with mozzarella.

Chicken Dijon 3.75 6.75Marinated oven roasted chicken breast pieces in awhite wine and mustard sauce with caramelised red onions.

Moroccan Harissa Chicken Chicken Alexander

ChickenMoroccan 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.

Chicken Alexander 3.75 6.75Marinated chicken pieces with mushrooms andpeppers in a rich white wine and sherry sauce.

Tarragon and Orange Chicken Chicken and Mushroom Lasagne

Serves1 2

Pot Roast Chicken 3.99 7.50Leg, thigh and breast of chicken braised with rootvegetables in a chicken gravy.

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 8.75Orange 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.

Serves1 2

5

Meals for 1 and 2

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, Ham and Leek Pie 3.85 6.75Chicken breast pieces, ham and leeks in a creamyparsley sauce topped with all butter shortcrust pastry.

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.

GF

Chicken and TomatoPasta Bake

Marinated Chicken in Tomatoand Sweet Red Pepper Sauce

Pot Roast Chicken Confit of Duck inOrange Liqueur Sauce

Serves1 2

6

Meals for 1 and 2

BeefChilli con Carne 3.25 5.25Minced beef with tomato, oregano,red chillies and kidney beans.

Spaghetti Bolognaise 3.50 6.25Minced beef in a tomato and red winebolognaise sauce with spaghetti.

Cottage Pie 3.50 6.75Minced beef with onions and carrots topped withmashed potato and cheddar cheese.

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.

Serves1 2

Chilli con Carne Beef Goulash

Braised Beef in Brandy andMushroom Sauce

Beef Bourguignon

Serves1 2

Beef Stroganoff 3.99 7.95Pieces of silverside beef and roasted mushroomsin a creamy sherry, brandy and paprika sauce.

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.

Braised Beef in Brandy 4.50 8.25

and Mushroom SauceStrips of beef are braised until tender and addedto a brandy and mushroom veloute sauce.

Beef Bourguignon 4.50 8.25Tender pieces of silverside beef braised in redwine and port with dry cured bacon, onionsand mushrooms.

7

PorkSausage and Red Onion 3.50 5.99CasseroleMeaty pork and leek sausages in a sweet red onion 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.

Pork Stroganoff 3.95 7.35The pork strips are braised until tender thenadded to a sherry, brandy and paprika sauce.

Pork Dijon 3.95 7.35Braised strips of pork with sliced mushroomsfinished with a creamy white wine, sherry andmustard veloute.

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.

Lamb Moussaka 3.75 6.75Minced lamb with onion and tomato topped withaubergines, sliced potatoes and cheese sauce.

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.

Moroccan Spiced Lamb Tagine 4.50 8.50Tender leg of lamb pieces braised in Moroccanspices with apricots, dates and chickpeas.

Lamb Bordeaux 4.50 8.50We braise the lamb in red wine and port sauceand add smoked bacon and caramelised onions to finish.

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.

GF

Serves1 2

Serves1 2

PorkStroganoff

Meals for 1 and 2

8

Meals for 1 and 2

FishSmoked 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.

Cod Tagine 3.75 7.45Diced cod fillet in a sweet Moroccan style saucewith apricots, sun-dried tomatoes and chickpeas.

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.

GF

Hearty Fisherman’s Pie Salmon en Croute

Cod Tagine Salmon and SmokedHaddock Lasagne

Smoked Haddock and 4.50 8.50Sweet Potato GratinNaturally smoked haddock, bacon, broccoli and sweetcornin a creamy fish sauce topped with sweet potato.

Salmon and Asparagus Gratin 4.50 8.50Salmon fillet pieces and asparagus in a white wineveloute sauce topped with a regato cheese crumb.

Salmon and Smoked 4.50 8.50Haddock LasagneSalmon and smoked haddock in a white wine andsherry sauce layered with pasta and cheese sauce.

Salmon en Croute 5.99Fillet of Scotch salmon with an asparagus andwhite wine sauce encased in puff pastry.

Serves1 2

Serves1 2

9

Indonesian Vegetable Curry 3.50 5.99An Indonesian yellow curry sauce with oven roastedvegetables, green beans and toasted cashew nuts.

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.

Mushroom Stroganoff 3.65 6.25Oven roasted chestnut and cup mushrooms withbaby spinach in a brandy and paprika sauce.

Nut Loaf Serves 3-4 4.99A blended loaf of toasted nuts, Madeira soakedapricots, mushrooms and herbs, topped with redonion marmalade.

VegetarianMacaroni 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.

Vegetable and 2.99 5.95Chickpea TagineThe aubergines are finely diced and cooked downto a thick paste. This provides an ideal sauce towhich the oven roasted vegetables and Moroccanspices are added.

Roasted Vegetable 3.50 5.99and Feta BakeOven roasted vegetables in a tangy tomatoand basil sauce topped with diced feta and aherb and pinenut crust topping.

Mushroom and 3.50 5.99Spinach LasagneOven roasted mushrooms and baby spinach in acreamy sherry sauce layered with spinach pastaand topped with Cheddar cheese.

Spinach and Ricotta Cannelloni 3.50 5.99Spinach and ricotta cannelloni in a tomato andbasil sauce topped with Cheddar and regato cheeses.

GF

GF

Vegetable and Chickpea Tagine Spinach and Ricotta Cannelloni

Serves1 2

Serves1 2

Meals for 1 and 2

IMPROVED

10

Side Dishes

Serves2 4Side Dishes

Garlic Baguette 0.89A part baked French style white half baguettewith a garlic and parsley filling. (Not home delivery)

Mangetout, Petits Pois 1.50

and CarrotsPlain Basmati Rice 0.99 1.95Boiled Basmati rice.

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.

Creamy Mash 1.25 2.45Mashed potatoes with cream, butter,sea salt and cracked black pepper.

Oven Roasted Vegetables 1.50 2.99Hand cut oven roasted vegetables in sun-driedtomato, garlic and basil dressing.

Minted Couscous 1.50 2.99Couscous with oven roasted peppers, mushrooms,sweet sun-dried tomatoes and finished with mint.

Dauphinoise Potatoes 1.50 2.99Layers of thinly sliced potatoes baked in a matureCheddar cheese and double cream sauce.

GF

GF

GF

GF

GF

Serves1 2

Alsacienne Potatoes 1.99Oven roasted with garlic and garnished withsmoked streaky bacon and sun-dried tomatoes.

Goose Fat Roast Potatoes 1.99

Cabbage, Bacon and Pinenuts 1.99 3.95

Braised Red Cabbage 1.99 3.95Red cabbage and Bramley apples slowly braised inred wine and redcurrant jelly.

Small Quiche and TartletsSmall 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 4.50

Spinach QuicheSmoked Bacon and 4.50Mature Cheddar Quiche

Serves 2

Creamy Leek and Cheddar Tartlets 3.99Leeks, mature Cheddar and creamy sauce in wholewheat pastry.

Spinach and Feta Tartlets 3.99Spinach and feta in a poppy and sesame seed shortcrust pastry.

Smoked Salmon and Leek Tartlets 3.99Smoked salmon, leeks, mature Cheddar and sweetonions in a poppy and sesame seed shortcrust pastry case.

GF

GF

GF

GF

11

Lemon Cheesecake (2 slices) 2.25A fluffy lemon cheesecake on a thin biscuit basedecorated with lemon curd swirls.

Red Berry Cheesecake (2 slices) 2.25Light cheesecake with juicy whole berries marbledwith ripe summer berry puree, on a thin biscuit base.

Chocolate andToffee Cheesecake (2 slices) 2.25A marbled chocolate and toffee cheesecake withdark chocolate swirls on a crunchy chocolate biscuit base.

Banoffi Pie (2 slices) 2.25Soft toffee and bananas on a digestivebiscuit base topped with cream.

Serves 1 or 2

Red Berry Cheesecake

Puddings for 1 and 2

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.

Winter Pudding 4.50Bursting with cranberries, blueberries, blackberries,raspberries and apples, finished with cinnamon.

Rice Pudding with Clotted Cream 2.25Slow-cooked short grain rice with double cream andclotted cream finished with vanilla and nutmeg.

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.

Bramley Apple and 3.25Blackberry CrumbleKentish Bramley apples and blackberries toppedwith our special buttery almond crumble.

HD

GF

HD

HD

Serves 1 or 2

Serves 2

Chocolate and Toffee Cheesecake

Puddings for 1 and 2These puddings are not available for home delivery

with exception of those markedHD

Serves1 2

Chicken Panang Curry 3.75 6.75A fragrant Thai curry infused with ginger,lemongrass, kaffir lime and garlic.

Sweet Chilli Chicken 3.75 6.75and NoodlesStrips of chicken with noodles, water chestnutsand stir fried vegetables in our own sweet chilli sauce.

Massaman Beef Curry 3.99A sweet and tangy southern Thai beef currycooked with cumin, coriander and garlic.

Coconut and Lime 1.25 2.45Leaf RiceBasmati rice with coconut milk, kaffirlime leaf, lemongrass and coriander.

Indonesian Vegetable 3.50 5.99CurryIndonesian yellow curry with roasted vegetables,green beans and toasted cashew nuts.

Chicken Laksa 3.75 6.75Turmeric, cumin, ginger and lemongrassmarinated chicken in a creamyMalaysian style coconutsauce with stir-fried butternut squash and mangetout.

Cantonese Oyster Chicken 3.75 6.75Strips of chicken marinated in a ginger, soy and sesamesauce with mushrooms, sugar snaps and water chestnuts.

Shanghai-style Beef with 3.99Ginger and SoyStrips of beef braised in soy sauce, Shaohsing wine,garlic and ginger with stir-fried red peppers and sugar snaps.

GF

GF

GF

GF

12

Serves1 2 4

Green Thai Chicken Curry 3.75 6.75 13.25A green Thai curry with stir-fried red peppersand fine green beans.

Red Thai Chicken Curry 3.75 6.75A hot Thai curry with stir-fried redpeppers and fine green beans.

Chicken Pad Thai 3.75 6.75Lemongrass, ginger, garlic, tamarind and limemarinated chicken with egg noodles and stir-fried cabbage.

GF

GF

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

Recipes from

13

Serves1 2 4

Roasted Vegetable 2.99 5.95and Chickpea CurryOven roasted peppers and carrots with cauliflower,spinach and toasted cumin seeds in a chickpeaand lentil sauce.

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 6.75Marinated 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.

Lamb Koftas 3.99 7.95Lamb koftas seasoned with chilli, gingerand garlic in a spicy tomato sauce.

GF

GF

GF

GF

GF

GF

The

Indian Range

Side Dishes

Naan Bread (Not home delivery) 1.15

Aloo Gobi Saag 1.50Diced potatoes with cauliflower andspinach leaves.

Plain Basmati Rice 0.99 1.95Boiled Basmati rice.

Peas Pilau 1.25 2.45Fragant Basmati rice flavoured with saffron,cardamon, cinnamon and cloves.

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

Serves1 2

GF

Serves 4

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.

Puddings Serves 4

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.

HD

HD

14

Serves 4

Macaroni Cheese 9.75Macaroni in a creamy mature Cheddar cheesesauce topped with sliced tomatoes.

Chilli con Carne 9.99Medium spiced minced beef with tomato, oregano,red chillies and kidney beans.

Lasagne Verde 11.50Layers of prime minced beef, lasagne verde, maturefarmhouse Cheddar cheese sauce and topped withCheddar cheese.

Italian-style Meatballs in 11.50

Tomato SauceHand rolled pork and beef meatballs lightly seasonedwith chilli, basil and garlic in a rich tomato sauce.

Shepherd’s Pie 11.50Tender minced leg of lamb and diced carrotstopped with mashed potato.

Cottage Pie 11.50Minced beef with onions and carrots topped withmashed potato and Cheddar cheese.

Lasagne Verde Eve’s Pudding

Meals and PuddingsAll 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.

fam lyi

IMPROVED

15

Organic Baby FoodFor 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•

Chicken and Vegetable Casserole • Moroccan Lamb with Couscous•Risotto with Butternut Squash•

GF

GF

Lasagne 2.70Minced beef with hidden carrots, pasta and a cheese sauce.

Cottage Pie 2.70Minced beef with carrots, leeks and swede toppedwith cheesy mash potato.

Spaghetti Bolognaise 2.70Minced beef in tomato, carrot and celery sauce with spaghetti.

Meatballs and Spaghetti 2.70Pork and beef meatballs in a tomato sauce with 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 potato and swede mash.

Cod and Mash Potato 2.85Cod fillet in a parsley sauce with mashed potato, sweetcorn and petit pois.

Fish Pie 2.85Cod and salmon in a white wine sauce with sweetcornand petit pois topped with mash.

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.

fam lylittle

for toddlers upwardi

In the endless edicts issued by various worthy folkabout what children should and shouldn't eat, it often

gets overlooked that the most sensible way of making achild eat properly is to make the food taste good. This isall about the basics of cooking. Good ingredients, cookedproperly, so we don't need to add any salt. Packed full ofhidden veg too. Simple.

Serves 1

Macaroni Cheese 2.60Macaroni, oven roasted butternut squash, cauliflowerand peas in a cheesy sauce.

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 and peas in tomato sauce.

Chicken Curry with Rice 2.70Chicken breast pieces in a mild curry sauce with 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.

Pasta Bolognaise 2.70Penne pasta with minced beef, carrots and tomato sauce.

GF

GF

16

Food for Entertaining

Chicken Serves 4

Chicken Tikka Masala 13.25Chicken breast pieces marinated with yoghurt,lemon and paprika in a coconut, creamand tomato sauce.

Chicken Dijon 13.25Marinated chicken breast pieces in a whitewine mustard sauce with caramelised red onions.

Chicken and Mushroom 13.25LasagneChicken breast pieces and mushrooms in anItalian style tomato sauce with pasta, cheese sauceand Cheddar cheese topping.

Moroccan Harissa Chicken 13.25Marinated chicken breast pieces in a Harissasauce of cumin, cinnamon and honey.

GF

Whether 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.

Chicken Tikka Masala Chicken Dijon

Steak and Red Wine Pie

Serves 4

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.

Green Thai Chicken Curry 13.25A green Thai curry with stir-fried red peppersand fine green beans.

GF

GF

Food for Entertaining Meals for 4

17

Coq au Vin 14.95Leg, thigh and breast of chicken in a red wine saucewith dry cured back bacon and mushrooms.

Huntsman’s Chicken 16.50Whole chicken breasts stuffed with a mushroompate, wrapped in smoked bacon and served in a richred wine sauce with button onions and oyster mushrooms.

Chicken, Ham and Leek Pie Serves 6Chicken breast pieces, ham and leeks in a creamy 18.50parsley sauce fully encased in pastry.

Coq au VinGreen Thai Chicken Curry

BeefServes 1

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.

Serves 4

Beef Stroganoff 15.85Pieces of silverside beef and roasted mushroomsin a creamy sherry, brandy and paprika sauce.

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.

Serves 6

Steak and Red Wine Pie 19.95Tender pieces of silverside beef and vegetablesin red wine, fully encased in pastry.

Individual Beef en Croute Beef Stroganoff

18

Lamb Serves 4

Lamb Moussaka 13.25Minced lamb with onion and tomato topped withaubergines, sliced potatoes and cheese sauce.

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.

GF

Pork Serves 4

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.

FishSmoked Haddock and 16.95Sweet Potato GratinNaturally smoked haddock, bacon, broccoli andsweetcorn in a creamy fish sauce topped withsweet 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 Smoked 16.95Haddock LasagneSalmon and smoked haddock in a white wine and sherrysauce layered with pasta, cheese sauce and topped witha regato cheese crumb.

Salmon and Asparagus Gratin 16.95Salmon fillet pieces and asparagus in a white wineveloute sauce topped with sliced potato and aregato cheese crumb topping.

Food for Entertaining Meals for 4

Moroccan Spiced Lamb TagineLamb Moussaka

Salmon and Asparagus GratinPork Dijon

19

Food for Entertaining

Vegetarian Serves 4

Mushroom and Spinach Lasagne 11.95Oven roasted mushrooms and baby spinach insherry sauce layered with spinach pasta,topped with cheese.

Roasted Vegetable Lasagne 12.50Roasted Mediterranean vegetables in a rich tomatosauce layered with lasagne, Cheddar cheese sauceand topped with tomatoes and Cheddar cheese.

Roasted Pepperand Goat’sCheese Quiche10-12 buffet portions 16.95

RoastedVegetable Quiche10-12 buffet portions 16.95

Quiche Lorraine10-12 buffet portions 16.95

Feta andCaramelised RedOnion Quiche10-12 buffet portions 16.95

Canapes 5.99 per box of 12Canapes are available in our shops all year but are not available for homedelivery. Our canapes need to be heated in the oven and can be cookedfrom frozen.

Beef WellingtonIndian Spiced Houmous FiloThai Chicken Filo RollsMini Smoked Salmon and Rocket QuicheCrab CakesParma Ham and Goat’s Cheese Wraps

Indian Spiced Houmous Filo Parma Ham and Goat’sCheese Wraps

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.

Quiche

Roasted Pepper andGoat’s Cheese Quiche

Quiche Lorraine

Puddings are not available for home delivery.

Apple andPecan TartBramley apples, pecans andcinnamon in a buttery tartbase topped with crispyfilo pastry.

Serves 6 8.25

Rich Lemon TartClassic French recipe biscuitpastry base with a deliciouslemon filling.

Serves 8 8.50

Winter PuddingBursting with cranberries,blueberries, blackberries,raspberries and apples,finished with cinnamon.

Serves 6 8.50

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Puddings

Food for Entertaining Puddings

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RaspberryPavlovaA light pavlova roll packedwith raspberries and cream.

Serves 8-10 11.50

ChocolateRouladeA rich chocolate rollgenerously filled withwhipped cream.

Serves 8-10 11.50

ChocolateCappuccinoRouladeLight meringue flecked withdark chocolate, filled withwhipped cream, brandyand coffee.

Serves 8-10 11.50

GF

GF

GF

Rich ChocolateMousseA light yet rich moussewith Belgian chocolate.

Serves 8 10.95

Eton MessAre you posh enough?Wonderful mixture ofraspberries, thick cream,crisp meringue and port.

Serves 6 10.95

Lemon and LimePavlovaA light pavlova roll filledwith lemon curd, lime curdand whipped cream.

Serves 8-10 11.50

GF

GF

GF

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Puddings are not available for home delivery.

Apple andBlackberryCinnamon RouladeA light cinnamon meringueroulade filled with whippedcream and an apple,blackberry and blackcurrantcompote.

Serves 8-10 11.50

Chocolate andRaspberryRouladeA rich chocolate rollgenerously filled withwhipped cream andraspberries.

Serves 8-10 11.95

ApricotFrangipaneA hand rolled pastry casefilled with almond frangipaneand topped with caramelisedapricots.

Serves 10 12.50

GF

GF

Puddings

Food for Entertaining Puddings

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ChocolateMousse TorteRich dark chocolate mousseon a crisp, buttery biscuitbase, topped with a thinlayer of cream and dustedwith cocoa powder.

Serves 10 12.95

NormandyApple TartA classic French apple tartspiced with cinnamon andfinished with thinly slicedapples in a sweetpastry case.

Serves 10 12.95

Banoffi PieA soft toffee topping withbananas on a digestivebiscuit base toppedwith cream.

Serves 10 13.95

Red BerryCheesecakeLight cheesecake with juicywhole berries marbled with ripesummer berry puree, on a thinbiscuit base.

Serves 10 12.95

Chocolate andToffee CheesecakeA marbled chocolate and toffeecheesecake with dark chocolateswirls on a crunchy chocolatebiscuit base.

Serves 10 12.95

Lemon CheesecakeA fluffy lemon cheesecake on athin biscuit base decorated withlemon curd swirls.

Serves 10 12.95

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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 CakesCarrot Cake Serves 6-8 7.50

Serves 12-16 11.95

Chocolate Fudge Cake Serves 8-10 7.50Serves 12-16 11.50

Chocolate Fudge Birthday Cake Serves 12-16 12.95

Chocolate 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 hoursnotice to allow time for the cake to defrost.

Boston Brownie (Frozen Traybake) Serves 12-16 8.50

Cakes and Traybakes - Ready to EatServes 5-6

Seville Orange Cake 4.99

Chocolate Fudge Cake 4.99

Buttercream and Jam Sponge 4.99

Coffee and Walnut Cake 4.99

Flapjack 4.50

Millionaire’s Shortbread 4.50

Boston Brownie 4.50

Cakes and Traybakes

Carrot Cake Chocolate Fudge Birthday Cake

Chocolate Fudge Celebration Cake Boston Brownie

Buttercream and Jam Sponge Coffee and Walnut Cake

Ceramic DishesWe sell ceramic dishes that arethe same size as our two and fourportion meals making it eveneasier for you to pretend youmade it yourself. Simply decantthe frozen meal into the ceramicdish, pop it in the oven followingthe cooking guidelines and serveup a meal that looks and tastes as though youmade it yourself.To admit it or not? - that is the question.

Two portion dishes £9.50 • Four portion dishes £12.00

The Gift of COOKing

Flowers? Chocolates?..........or Food?For new mums, friends or family who are unwellor just to give a helping hand to busy people.

Gift vouchers and other gift ideas can befound in our ‘Gift of COOKing’ cataloguewhich can be picked up from one of ourshops (or we will happily send you one).

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Our National Home Delivery Service

You can also order online atwww.cookfood.net

or you can telephone01732 759020

What Else?

E-vouchers are available for use with ourNational Home Delivery Service.

Order at www.cookfood.net or by calling 01732 759020.

NoCooking!

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

ChichesterGordon House, Church Square

PO19 7BD01243 790737

Chiswick22 Chiswick Lane, W4 2JG

020 8994 2820

Clapham37 Abbeville Road, SW4 9JX

020 8675 5369

Dorking5 St Martin’s Walk, RH4 1UX

01306 743674

East GrinsteadHigh Street, RH19 3AW

01342 821000

Epping180 High Street, CM16 4AQ

01992 800000

EpsomThe Ashley Centre, KT18 5DA

01372 742999

Farnham21 Downing Street, GU9 7PB

01252 719191

Godalming1 Bridge Street, GU7 1UA

01483 550000

HaslemereWey Hill, GU27 1BY

01428 652760

Haywards Heath16-18 South Road, RH16 4LA

01444 810000

Henley51 Duke 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

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)

The COOK Kitchen • Sittingbourne, Kent ME10 3HH • Telephone: 01732 759010

Guernsey3 Pollet House , Lower Pollet,

St Peter Port GY1 2JX01481 729566

Lewes7 Cliffe High Street, BN7 2AH

01273 483450

Rustington29-30 Churchill Parade,The Street, BN16 3DE

01903 890127

RadlettCOOK at Battlers Green Farm Shop,

Common Lane, WD7 8PH01923 856551

Reigate65a High Street, RH2 9AE

01737 243801

Stamford50 High Street, PE9 2BD

01780 766051

New COOK Shops

National Home Delivery Service www.cookfood.net • Telephone: 01732 759020

Please see our websitefor individual shop

opening hours and details ofother new shop openings.