The new israeli cuisine
Galor personal chef service
www.galor.co.uk
Israeli cuisine is a very diverse cuisine brought to Israel by emigrants from around the world. This vast mixture of culture combined has lead to this unique Middle Eastern and European style cuisine. It is a young cuisine that develops each day by talented and creative chefs, using a great variety of local ingredients.
The spices identified with the Israeli cuisine are unique, well seasoned and with strong aroma.
Israeli food is a sensational style of cuisine that gives the ambiance of relaxation and restfulness.
A taster of Galor's Israeli inspiraed sample dishes:
Grilled organic aubergine
Grilled aubergine with a yogurt / sumaq sauce, roast peppers, poached egg and feta cheese.
Organic chicken schnitzel
Filled with sun dried tomatoes on a base of Israeli couscous accompanied by a herb sauce.
Beef kebab -
Warm humus, lemon juice, olive oil, tahini sauce, chick peas and matboucha.
Halve parfait & pistachio.
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Galors Top Tips
One of the most popular vegetables in Israel is the aubergine. The aubergine has many secrets so to find the perfect one here are a few tips:
A good aubergine is relatively light irrespective of its size, it has a shiny colour with a smooth skin. When you press with your thumb there should be no impression left on the aubergine.
Think of an aubergine like a steak. The moment you are finished cooking it you must serve it immediately otherwise you will loose quality. All the stories about salting the aubergine is nonsense. Salt takes the life out of the aubergine. Follow the tips and simply find a good one.
If you can tick all the boxes then you are likely to have a sweetish seedless aubergine.
Steaming the aubergine opens new tastes and gives exciting results. Give it a try...
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