Christmas COOK BOOK
Here at COOK, one of our core values is called ‘Churchill’s Pig’. According to Sir Winston: a cat looks down on you; a dog looks up to you; but a pig looks you in the eye and sees its equal. This is how we try to talk to each other and to you, our customers. So, time for a bit of “pork talk” regarding the festive season. I have always found Christmas a difficult time. In our business, December tends to be hugely busy and stressful and, in the past, the arrival of the 25th has found me craving nothing more than sleep. Things are different now I have three wonderful children who adore every moment, but I remain conscious that December can be extremely hard work if you are the designated Christmas fairy in your household. For you, in particular, I hope we can provide a helping hand in the kitchen this year to give you a bit more time to enjoy yourself. Have a wonderful Christmas and New Year.
Here at COOK, one of our core values is called ‘Churchill’s Pig’.
According to Sir Winston: a cat looks down on you; a dog looks
up to you; but a pig looks you in the eye and sees its equal.
This is how we try to talk to each other and to you, our
customers. So, time for a bit of “pork talk” regarding the festive
season. I have always found Christmas a difficult time. In our
business, December tends to be hugely busy and stressful and, in
the past, the arrival of the 25th has found me craving nothing
more than sleep. Things are different now I have three wonderful
children who adore every moment, but I remain conscious that
December can be extremely hard work if you are the designated
Christmas fairy in your household. For you, in particular, I hope
we can provide a helping hand in the kitchen this year to give
you a bit more time to enjoy yourself.
Have a wonderful Christmas and New Year.
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Beef Bourguignon<br />
(1) 4.99 (2) 8.99 (4)17.95<br />
Made with top rump steak, smoked<br />
bacon, chestnut mushrooms and<br />
caramelised shallots with plenty of<br />
Merlot wine.<br />
11<br />
Steak & Red Wine Pie (6) 21.99<br />
Fully encased in golden shortcrust pastry<br />
and decorated with three, hand-cut pastry<br />
leaves. Bring this big pie to the table to<br />
serve for lunch or dinner. Inside is tender,<br />
silverside beef steak cooked slowly in red<br />
wine with vegetables.<br />
Hot food for 20 on the hob - see overleaf<br />
2 Beef Wellingtons (2) 20.00<br />
Fillet of prime British beef, topped with a<br />
porcini and chestnut mushroom duxelle<br />
and a mild, horseradish sauce. Serve with<br />
some fresh green vegetables or our<br />
new Dauphinoise Potatoes with Taleggio<br />
and Gruyére Cheese.<br />
Slow-Roasted Lamb Shanks<br />
With a red wine and rosemary jus.<br />
(2)12.99<br />
How we <strong>COOK</strong>: Beef Wellington<br />
To make our big Beef Wellington we take prime fillet of British beef, season<br />
with cracked black pepper and pan fry to seal. Chestnut and porcini<br />
mushrooms are chopped finely, mixed with port and herbs, and the duxelle<br />
spread on a crêpe (which stops the meat juices turning the pastry soggy).<br />
Our all-butter, puff pastry is brushed with French mustard before being<br />
wrapped around the beef. On top are three hand-cut pastry leaves.
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