Special Nights In
Posted on 15 September 2010
A new range of remarkable meals expertly handmade and prepared for you, by COOK
By COOK founder Edward Perry
With a growing young family, and with my once vibrant social life but a dim memory, I feel well qualified to talk about the essential ingredients for a Special Night In...
1. Plan ahead; have something to look forward to.
2. Use the decent wine. It’s there to be drunk, not gather dust.
3. Plan your course of attack with regards to children’s bedtime with military precision. Wind all the clocks in the house forward by any hour if necessary in order to get a head start. With enough forethought, children can be outwitted (occasionally).
4. Stay committed. Yes, the soaps are on or whatever your normal TV poison may be, but don’t be sucked into the usual routine. This is special, remember?
5. Be romantic. Not much to offer here by way of advice, as my wife will attest, but I’m sure it’s a good idea and that presents will definitely help.
6. And obviously, eat something special. Which is where our new range of meals comes in. By allowing
us to spend a few hours cooking for you at the COOK Kitchen in Kent, you should have some extra time to make sure everything else is just right. You might even decide to do it more often.
The Special Nights In range includes:
HAUNCH OF VENISON WITH CRUSHED CELERIAC
British venison, celeriac crushed with chives and a spoonful of caramelised red onion marmalade. Served with a port and red wine sauce infused with juniper, cinnamon and cloves.
RISOTTO WITH PORCINI MUSHROOMS, LEMON AND SAGE BUTTER
Arborio rice with porcini, cup and chestnut mushrooms topped with a knob of lemon and sage butter.
SLOW-COOKED LAMB WITH SPINACH AND SHALLOTS
Leg of lamb, marinated in garlic, rosemary and mint, cooked slowly in a red wine sauce, served with potatoes, caramelised shallots and spinach.
BAKED COD WITH PEPERONATA
Baked cod fillet with sun-dried tomatoes, roasted red peppers, onions and garlic with kalamata olives.
CORN-FED CHICKEN WITH CHESTNUT STUFFING
Breast of corn-fed chicken stuffed with chestnuts, served with a marsala sauce, roasted shallots and mushrooms.
ROASTED CONFIT OF DUCK WITH JUNIPER BERRY SAUCE
Confit duck leg in a juniper berry and orange zest sauce, with cranberries and fondant potatoes.
Available now in our shops, and available online here from 1 Nov