Remarkable Food For Your Freezer
Blog Archive - April 2015
Our Virtual Fortune COOKies
Posted on 17 April 2015
We’re unreasonably chuffed with our virtual fortune COOKies. (Our shops were keen to get the real thing. But the fortune cookies they ordered online turned out to be full of scary chemicals that turn children psychotic. Our virtual ones contain no dodgy additives. Just dodgy fortunes.)
Vote For Your Favourite Chinese Recipe
Posted on 16 April 2015
Tags: Fun stuff
You can’t get away from it – it’s election season, and there’s a poll for everything right now. Not to be outdone, we’ve conducted one of our own amongst COOK staff: ‘What’s our favourite Chinese dish so far?’ The results are in. The people have spoken. It’s hard-hitting stuff. But where do you stand? Cast your vote here:
New Chinese Range
Posted on 10 April 2015
Tags: Chinese, recipes, takeaway
Turn your freezer into the best takeaway in town! We’ve picked some Chinese takeaway favourites and prepared each dish by hand at our kitchen in Kent without using any additives or preservatives, a surfeit of grease or the dreaded MSG. Blast freezing locks in the flavour so your takeaway will taste freshly-made when you cook it at home. Let us know what you think!
Chicken Chow Mein
Chicken and noodles in a Chinese Five Spice sauce with red peppers, water chestnuts and cashews:
The Chopstick Challenge!
Posted on 6 April 2015
Chopsticks at the ready people! Whilst our takeaway offer is on we'll be running a chopstick challenge in store. Have a go if you think you're nimble enough, there's a Takeaway for 2 (and never ending pride) up for grabs for the local champion.
The Challenge:
Using chopsticks, how many grains of rice can you transfer from one bowl to another, in one minute...? (Fiona is our reigning champion here at the COOK Kitchen —she managed 20.)
The Rules...
Co-Founder Dale COOKs up our Spring Roast...
Posted on 1 April 2015
Tags: Video
Co-founder Dale gets stuck in at the chef's kitchen with our Spring Roast!
This is the easiest ever Spring Roast, though Dale shows us how to fancy it up a bit with some chef-y tips.
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