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Blog posts tagged: Video
How to COOK Our Stress-Free Christmas Lunch
Posted on 30 November 2018
Tags: Video, christmas, christmas lunch
Spend more time with your loved ones and less with your oven this Christmas with a Stress-Free Christmas Lunch from COOK.
“Christmas dinner was spectacular and an absolute doddle" - Sean
Don’t believe Sean? Discover how you can make a gourmet turkey and all the trimmings without breaking a sweat. Watch Dale, our co-founder, in action…
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.
Co-Founder Edward Discovers the Joys of Bollywood Dancing
Posted on 20 June 2014
Tags: Video, fun stuff, founders
COOK Co-Founder Edward and our chef Damien discovered the joys of Bollywood dancing last Saturday at our Big Charity curry for Find Your Feet at the Oxted Food Festival. Look how much fun they're having...
National Pie Week: Turn COOK Beef Bourguignon Into Individual Pies
Posted on 7 March 2014
Tags: Video, recipe, pies
With it being National Pie Week we thought it was high time we cracked out a couple of videos e made with development chef Lyndsay in which she turns two COOK classics into delicious pies. The Beef Bourguignon has been given a shortcrust lid and the Chicken Alexander a simple puff pastry lid. We're serious converts to the Alex Pie in particular - it transforms the recipe into something completely different (but still completely delicious).
Biggest bonus of all: both pies couldn't look more homemade if you tried.
Pie Number 1:
BEEF BOURGUIGNON PIES WITH SHORTCRUST PASTRY LID
How to Make the Perfect Shortcrust Pastry
Posted on 7 March 2014
Tags: Video, recipe, pies
Often people don't make their own shortcrust pastry because it seems too difficult (or perhaps simply unfamiliar) a task. It's actually very easy - and Lyndsay shows us how in this quick little video. She covers:
- the ideal ratio of flour to butter
- how to keep your pastry cool
- how to account for hot hands
- how to breadcrumb
- why you need to be careful about the amount of water you add
- how and why you need to ridge (and what ridging is!)
- why you shouldn't add too much flour to your worktop before rolling
- and - lastly - how to roll it out neatly...
National Pie Week: Chicken Alexander Puff Pastry Pie
Posted on 7 March 2014
Tags: Video, recipe, pies
Make our Classic Chicken Alexander into an awesome pie with a simple puff pastry lid. We're serious converts to this recipe - it transforms a well-loved COOK Classic into something completely different (and still completely delicious). Along with our Beef Bourguignon pies we're pretty set for National Pie Week.
Biggest bonus of all: both pies couldn't look more homemade if you tried.
CHICKEN ALEXANDER PIE WITH PUFF PASTRY LID
Lyndsay's Tip: pick a shallow dish so you can stretch the puff pastry across and it won't sink and touch the pie filling.
Not quite the Queen's Speech
Posted on 18 December 2013
Tags: Video, founders, Christmas
A festive message from COOK Founders, Edward and Dale
Thank you!
In the next couple of months, some lovely new COOK packaging will be appearing in a freezer near you. On the side of one of the new sleeves it says:
COOK is as much fun today as it was in 1997. Thank you for making it possible.” And the thing is, it’s absolutely true! Building a business is a slow and sometimes painful journey. You need brilliant people working with you and a good slice of luck. But most of all you need. customers who’ll give you a chance. So, whether you’re a recent convert or a long-standing fan, thank you.
Enjoy the festivities.
Edward and Dale (COOK Founders)
edwardanddale@cookfood.net
DIY Canapes
Posted on 5 December 2013
Tags: Video, dinner party, canapes, party food
These DIY canapés perfect for serving whilst your hot canapés are cooking (they take about 20 mins to cook from frozen) you can serve up some of your pre-prepared, cold 'DIY' canapés*. Simply prep before people descend - then glide seamlessly from kitchen to lounge with plate in hand looking like the kitchen deity you know you are.
*No hammers required.
Smoked Mackerel Pâté with Original Crispbread and Wild Plum Chutney
The strong flavour of the Smoked Mackerel Pâté goes very well with the sweetness and spice of the Wild Plum Chutney. The Original Crispbreads have been used so not to overpower the other strong flavours.
You might like to use a small sprig of dill for decoration. It’s fabulous with fish!
Veggie Christmas Recipes
Posted on 4 December 2013
Tags: Video, recipe, christmas
No, we haven't forgotten the vegetarians this Christmas. Our Goat's Cheese & Mushroom Filo Parcels make a sumptuous main course while our new Fig & Stilton en Croutes shown in this little video are "perfect" says Cook Vegetarian magazine. And don't forget our good old Nut Loaf (we've yet to taste a better one)...
Read more to find out how to serve our Goats Cheese & Mushroom Filo Parcels.
Spectacular Puddings: How to Serve our French Brioche Pudding
Posted on 4 December 2013
Tags: Video, recipe, pudding
At the COOK Kitchen in Kent, Carol Malby's pastry team have created a sensational French Brioche Pudding that you can turn into a sophisticated dinner party dessert - as Lyndsay shows us in the video above...
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