cooks&co product catalogue 2015

www.cooksandco.co.uk

INSPIRES Cooking Adventures2015 CATALOGUE

2 www.cooksandco.co.uk 3

IntroductionPLACING YOU ORDER

Orders can be placed with your RH Amar Account Manager, by fax or e-mail, or over the telephone. To help us be more efficient with your order, please always quote your account number.

YOUR ACCOUNT MANAGER

Our Account Managers are always available to take your orders, and discuss our extensive product range in more detail. To make an appointment, please contact your Account Manager directly, or our Customer Services team who will be pleased to make these arrangements for you.

Should you not have details of your Account Manager, please contact Karan Brown on 01494 530 200, who will provide you with all the information you need

KEY

New Product

Great Taste Award Winner, 2 Star 2014



FAX

Our Customer Services team has a dedicated fax line for customer orders. The number is 01494 895 527.

E- MAIL

Orders can be e-mailed to [email protected]. This mail box is checked daily, so please allow 24 hours for your order to be confirmed.

TELEPHONE

You can place orders by telephone with our Customer Services team on 01494 530 200, from 8am to 5pm Monday to Friday. To avoid errors, we like to have all orders confirmed in writing. We will normally send you an order acknowledgement by e-mail or fax for you to confirm.

MINIMUM ORDER

We have a minimum order value of £500 accross the RH Amar range, for free delivery to UK mainland addresses. For orders under £500, and deliveries to Northern Ireland, Channel Islands, Isle of Man and all other UK offshore islands, a delivery surcharge will apply. Please telephone Customer Services for details.

All details within this Product Catalogue were correct, to the best of our knowledge, at time of going to print.

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A BRAND OF


ContentsAt Cooks&Co we’re passionate about food, and we hope it shows in our fantastic range, handpicked from artisans all over the world. From plump juicy stuffed olives to roasted red peppers to truffle-infused speciality oils.

Antipasti 4-7

Pesto, Garlic, Fruits 8-9

Pizza Sauces, Fats, Anchovies 10-11

Recipes 12-13

Speciality Oils 14-15

Cooking Wine, Vinegars, Vegetables 16-17

Mushrooms 18-19

Pulses 20-21

Meal Kits 22-23

OLIVES, PEPPERS, CHILLIES, TOMATOES

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Antipasti

Green Olives

Product Code: CC002Weight: 290gCase Size: 6RRSP: £2.99

Green Olives


Green Olives

Product Code: CC005Weight: 290gCase Size: 6 RRSP: £2.69

STUFFED WITH JALAPEÑOSSTUFFED WITH SUN-DRIED TOMATOESSTUFFED WITH FETA

Red Peppers

Product Code: CC208Weight: 1kgCase Size: 4RRSP: N/A

STUFFED WITH FETAKalamata Olives

Product Code: CC405Weight: 2.25kgCase Size: 2RRSP: N/A

STUFFED WITH FETA

PITTED

Red Peppers


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Roasted Red Peppers


Grilled Red Peppers


Antipasti

CREATIVE WAYS

with Roasted Red Peppers

NibblesWrap peppers around mozzarella, secure with a cocktail stick, place on a baking tray and cook under a hot grill. Or make a frittata with peppers, spicy salami and Fontina cheese, scattered with basil and rocket.

TapenadePurée or chop peppers, mix with cream cheese and a dash of hot chilli. Delicious on ciabatta bread, or layer onto white fish before baking.

PeperonataFry onions and peppers with olive oil until soft. Add chopped tomatoes, a pinch of sugar and season. Serve as an antipasto, stir through pasta or use as a topping for bruschetta.

Pizza and TartSpread base with passata or tomato purée, top with sliced peppers, Taleggio cheese and fresh thyme. Or arrange a closely packed together layer of peppers over a greased tart tin, place puff pastry over it, bake until golden. Scatter feta, basil and balsamic vinegar on top.


Antipasti

Red Frenk Chillies


Chilli Peppers


Green Peppercorns


Mixed Antipasto


Green Frenk Chillies


NEW

PEPPERONCINI

Green Jalapeños

Product Code: CC024/CC094Weight: 820g/2.94kgCase Size: 12/6RRSP: N/A

SLICED


Antipasti

Semi-Dried Tomatoes


Sun-dried Tomatoes


Semi-Dried Tomatoes


NEW NEW

Sun-Dried Tomatoes


HALVESSun-Dried Tomatoes


Vine Leaves



Red Pesto


Chopped Garlic


Green Pesto


Garlic Purée

Product Code: CC055/CC058Weight: 1.2/1kgCase Size: 4/6RRSP: N/A

Pesto, Garlic

Pine Nut Kernels

Product Code: CC083Weight: 700gCase Size: 4RRSP: N/A

Lemon Juice

Product Code: CC311Weight: 500mlCase Size: 12RRSP: N/A

IN OILALLA SICILIANAALLA GENOVESE

IN SYRUP

IN LIGHT SYRUP

INSPIRATIONS

with Cherries

Fruits

Whole Green Figs

Product Code: CC011/ CC014Weight: 410/ 820gCase Size: 6/6RRSP: £1.29/£2.19

Pitted Black Cherries


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GlazeReduce the cherries in syrup on a low heat with a pinch of cayenne, smoked paprika and seasoning. This makes a rich and fruity glaze for duck.

TrifleSoak cherries overnight in Rum or Marsala. Spread chocolate cake or muffins with cherry jam in serving dishes. Pour over the cherries, finish with custard and whipped cream.

ClafoutisGrease shallow baking dish, scatter cherries, pour over pancake batter and bake until puffy and golden.

AffogatoCrumble Amaretti or shortbread biscuits into the bottom of a glass, top with vanilla ice cream, scatter cherries and pour over some of the cherry syrup.


Plain Pizza Sauce


Duck Fat

Product Code: CC159Weight: 1.2lCase Size: 2RRSP: N/A

Spiced Pizza Sauce


Goose Fat


Duck Fat


Goose Fat

Product Code: CC158Weight: 1.2lCase Size: 2RRSP: N/A

Pizza Sauces, Fats

CREATIVE WAYS with Anchovies

Dressings & Salsa VerdeMix mashed anchovies, lemon zest & juice, olive oil and finely chopped shallots. OR mix chopped parsley, basil, mint, capers, gherkins, anchovies and crushed garlic with lemon juice, olive oil and Dijon mustard, delicious with grilled fish or meats.

Provençal snackPound anchovies with finely chopped; onion, tomato and parsley. Add seasoning, tomato purée and a dash of vinegar and olive oil before spreading on slices of toasted baguette.

Pasta PuttanescaFry chopped garlic in olive oil, add anchovies, capers and black olives, chopped tomatoes, parsley and season. Serve with spaghetti.

Add mashed anchovies to meatballs or burger mixtures for depth of flavour or to liven up an egg mayonnaise sandwich, or give classic potato dauphinoise a kick.

Anchovies

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Anchovy Fillets


IN OLIVE OIL

Anchovy Fillets

Product Code: CC030/031Weight: 50/365gCase Size: 50g - 10x(10x50g) 365g - 4x(6x365g)RRSP: £0.99 / N/A

IN SUNFLOWER OIL


Cooks&Co Tagine SERVES 4-6

Recipes

Ingredients:600g skinless, boneless diced chicken thigh1 tbsp Cooks&Co Olive Oil with Chillies5 Cooks&Co Green Figs150g Cooks&Co Roasted Red Pepper 400g Cooks&Co Chickpeas2 Red onions cut into thin half moons1 tsp ground ginger, 1 tsp cinnamon, 1/2 tbsp cumin, 1/2 tbsp ground coriander

To Serve400g of Cooks&Co couscous4 tbsp plain yogurtCooks&Co Green or Red Chillis2 thinly sliced spring onions, fresh coriander (or mint)

PREPARATION Method1) Place the Dutch Oven or Slow Cooker over

a medium heat. Brown the chicken dices with the spices and oil. Then add the sliced onions for 7 minutes until soft. Add the figs, diced peppers and chickpeas.

2) Add a cup and a half of warm water to the pot. Stir the bottom of the pot to help rescue all the flavours, bring to the boil, then lower the heat to a simmer and cook with the lid half on for an hour, or up to three, stirring occasionally. If it is too wet, cook with the lid on for 20 minutes - it should have a modest amount of sauce.

3) Before serving check the seasoning. It may need salt to help balance the sweetness of the figs, peppers and onions.

4) Serve over couscous, top with yogurt, fresh herbs, spring onions and chillis for bite.

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Cooks&Co Pasta SERVES 10

Ingredients:1 kg Languini or Fusilli350g Cooks&Co Red or Green Pesto170g Cooks&Co Semi-dried Tomatoes170g Cooks&Co Dried Mixed Forest Mushrooms100g Cooks&Co Kalamata Olives Cooks&Co Black Truffle infused Extra Virgin Olive Oil100g grated Parmesan or Romano cheeseSalt and pepper to taste

PREPARATION Method1) Cook the pasta according to package

directions, add a tablespoon of oil in the pot of boiling water.

2) Re-hydrate the mushrooms in boiling water for 20 minutes, squeeze out the water when okay to handle then rub oil, salt and pepper.

3) Cut the tomatoes and olives into chiffonade or cubes. Toss together the pasta, pesto, tomatoes, olives and mushrooms. Add more oil if too dry. Then add the cheese, salt and pepper to taste.

Delicious hot or cold, served on its own or with chicken, salami, cubed mozzarella or poached egg.

Recipes


Rapeseed Oil

Product Code: CC161Weight: 500mlCase Size: 6RRSP: £3.39

Rapeseed Oil


Walnut Oil

Product Code: CC370/371Weight: 250/500mlCase Size: 6RRSP: £3.19/£4.29

Black Truffle Oil


White Truffle Oil


Rapeseed Oil


Speciality Oils

EXTRA MILD BUTTER TASTECOLD PRESSED


Virgin Sesame Oil

Product Code: CC375/376Weight: 250/500mlCase Size: 6RRSP: £3.49/£4.99

Hazelnut Oil


Grapeseed Oil


Olive Oil with Chillies


Roasted Peanut Oil


Speciality Oils

Olive Pomace Oil

Product Code: CC601Weight: 5lCase Size: 2RRSP: N/A

BLENDED


White Wine Vinegar

Product Code: CC271/275Weight: 1/5 litreCase Size: 12/2RRSP: N/A

Apple Cider Vinegar

Product Code: CC273Weight: 2 litreCase Size: 6RRSP: N/A

Sherry Vinegar


White Cooking Wine

Product Code: CC211/216Weight: 2/3 litreCase Size: 6/4RRSP: N/A

Red Wine Vinegar

Product Code: CC270/274Weight: 1/5 litreCase Size: 12/2RRSP: £1.39/N/A

Red Cooking Wine

Product Code: CC210/ CC215Weight: 2/3 litreCase Size: 6/4RRSP: N/A

Cooking Wine/Vinegar

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Hearts of Palm

Product Code: CC018/017Weight: 400/800gCase Size: 12/6RRSP: £2.25/£3.99

Red Peppers


Artichoke Hearts


Artichoke Bottoms


WHOLE SWEET WHOLE

QUARTERED

Vegetables

LONG STEM

Artichokes


Artichoke Hearts



Mushrooms

Sliced Mushrooms

Product Code: CC352/ CC353Weight: 800g/ 2.5kgCase Size: 6/6RRSP: N/A

Forest Mushrooms


Shii-take Mushrooms


Button Mushrooms

Product Code: CC350/CC351Weight: 800g/2.5kgCase Size: 6/6RRSP: N/A

Porcini Mushrooms


Forest Mushrooms


DRIEDDRIED MIXEDDRIED

DRIED MIXEDWHOLE

CREATIVE WAYS

with Dried Mushrooms

Sauce & SoupFry rehydrated mushrooms until brown, season well, add cider and fresh thyme sprigs, bubble until reduced to a thick sauce. Serve on toasted sourdough bread topped with a poached egg. Or add water and serve as a soup.

DuxellesFry rehydrated mushrooms with finely chopped shallots and tarragon until the moisture has evaporated. Spoon onto slices of toasted brioche or layer into a Beef Wellington.

StuffingFinely chop mushrooms, add sauteed onions, chopped hazelnuts, breadcrumbs, fresh parsley and egg to bind for a delicious stuffing for meat.

Porcini Mushrooms


Mushrooms Grinder


DRIED MIXED FOREST

DRIED

NEW

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Mushrooms


Cannellini Beans

Product Code: CC172/CC182Weight: 400/800gCase Size: 6/6RRSP: £0.82/£1.49

Butter Beans

Product Code: CC171/ CC181Weight: 400/800gCase Size: 6/6RRSP: £0.82/£1.49

Chick Peas


Borlotti Beans

Product Code: CC170/ CC180Weight: 400/800gCase Size: 6/6RRSP: £0.69/£1.29

Red Kidney Beans


Brown Lentils


Pulses

CREATIVE WAYS

with Borlotti Beans

Casserole

Fry pancetta or bacon, add Borlotti beans, crushed garlic, tinned tomatoes, Dijon mustard, brown sugar, sage leaves and a little cider vinegar or apple juice. Goes well with pork, sausages, sage and tomatoes, served with jacket potatoes or hunks of bread.

Borlotti Bean Purée

Blend Borlotti beans until smooth with garlic, olive oil, red onion and a dash of balsamic vinegar then season well. In Italy they serve it with roasted pork or spread on crostini and topped with Parma ham.

Pasta e Fagioli

Make it with onions and garlic fried in olive oil, Borlotti beans, tomatoes and small pasta such as macaroni or conchiglie.

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Pulses


Chicken Cacciatore


Chicken Provencale


Jerk Beef or Chicken


Meal Kits

Chicken Arrabiata


Beef Goulash


Seafood Linguine



Meal Kits

Risotto


Risotto


Paella


MEDITERRANEAN SEAFOOD LEMON & PEA

NEW

Polenta


COUNTRYMAN’S

NEW

NEW

Polenta


PORCINI

NEW

NEW

Couscous


ASPARAGUS & MUSHROOM

NEW

Couscous


NEW

VEGETABLE

Turnpike WayHigh WycombeBucks HP12 3TF

Phone: 01494 530 200Fax: 01494 472 076

Email: [email protected]: www.cooksandco.co.uk

A BRAND OF

cooks&co product catalogue 2015

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