Friday, 7 December 2012
The gift of a Personal Chef for a day
The gift of a Personal Chef for a day
The process of compiling a Christmas gift guide can be arduous. Buying a gift to someone special needs good thinking, and when that special one has everything, it is even harder to choose something for them that you know they will use and enjoy. We have the perfect solution...
Old folklore says that the way to someone's heart is through their stomach. A gift of a personal chef for the day will definitely do the trick. This is a unique gift that your family, friends, business partners, clients or employees will remember for a long time to come. Why not surprise someone with this original type of gift?
A personal chef experience can be tailored for many different occasion. What better way to spoil that special person. A dining in evening with the one you love. A romantic evening for two by your own personal chef makes an unusual special gift idea.
A "Private Cooking Lesson at home" voucher also makes the perfect gift for a foody. To make it work all you need to do is to contact us for a complimentary consultation to discuss the gift voucher idea that you envisage.
All the lucky recipient of the gift voucher needs to do then is let us know when they want to use our service. Galor will then provide the finest quality dining experience, completely bespoke to that special occasion.
Give us a call or email us to discuss your requirements
Delicious Cranberry Sauce Recipe
Cook 250g cranberries with 500ml water over a high heat until the fruit splits.
Strain immediately and press through a fine sieve.
Add a few spoonfuls of the cooking liquid and a little sugar to this puree. Heat well until the sauce is fairly thick.
*If you like orange you can add orange zest, or if you like cinnamon flavour, you can add a cinnamon stick. Enjoy alongside your favorite food.
Tuesday, 4 December 2012
Relax this Christmas
Relax this Christmas
Hello everyone! So it's that time of year again, the time for delicious food and treats. One particularly nice thing about Christmas is that most of us have the opportunity to enjoy food that we wouldn't normally choose to eat at any other time of the year.
With Christmas less than six weeks away, why not make the holiday season extra special and hire your own personal chef with Galor to create the ideal Christmas experience. Christmas Eve with Galor is ever the perfect way to allow you to relax and enjoy the company of your friends and family in a totally stress free environment.
Your personal chef will be experienced and able to deliver the best results for your chosen dishes, you won't have to worry about a thing!. For those of you who are far away from home, worry not. We fully cater to your needs, even if that means following one of mum's special recipes, for you, we'll do it.
The Perfect Christmas spuds
Fluffy on the inside, golden brown on the outside. The secret is two cooking methods. Cook the potatoes in water first and then oil. The type of potato is important, you need a floury potato, but you have to cook them for as long as you possibly can without them completely disintegrating. They need to really start breaking up, so the outside's almost pureed. And then, really delicately, lift them out of the water... be careful, if you just tip the pan out they'll start pureeing because they're so soft.
Then get your oil, and make sure you've got enough - a lot of people don't put enough oil in the pan. Baste them first so they're covered in the oil, then place them in a really hot oven and keep turning them until crusty and golden brown on the outside and fluffy on the inside. There you go the Perfect Christmas spuds.
Thursday, 11 October 2012
Galor’s Demonstration Chefs
Galor’s Demonstration Chefs  At Galor personal chef service we have a great talent bank of highly skilled Demonstration Chefs for food festivals, out door and in door cookery events, private & corporate events, PR and much more. Demonstration chefs fit into all types of occasions and In home demonstrations are a delicious new kind of entertainment experience. Galor’s demonstration chefs will create a glorious meal right before your eyes which is then served to you at your table to enjoy.
In
August this year Craig one of our Demonstration chefs performed at
London’s Foodies Festival, held in Battersea Park. Every hour four teams
of two audience members took on the Ready, Steady cook challenge to
create a meal from less than ten ingredients always using Tenderstem®
broccoli.
Contestants
chose between a British, Indian, Asian and Mediterranean ingredients
pack and our chef challenged the contestants to whip up the meal in just
10 minutes. The Mediterranean-inspired meals proved most successful and
won the greatest amount of taste tests. It was a great success and the
feedback was fantastic from both audience members and our friends at TRO
Group and Tenderstem:
“TRO Group and Tenderstem® were very happy with Galor’s chef performance and we will certainty use your services again.”
TRO Group Marketing Agency of the Year 2011 - Marketing Magazine Give us a call or email us to discuss your requirements
Recipe Of The Month - Broccoli Antipasti
|
Ingredients
Tuesday, 28 August 2012
Getting On Board
Selecting the perfect chef is vital to your yacht’s performance
Whether it be for a private owned yacht or a charter, the kitchen on offer can make or break any Summer/Winter sejour at sea!. Not forgetting that the crew will also want a varied and interesting diet whilst hard at work.
Our
private chef service is both convenient and streamlined, enabling our
clients to enjoy their luxury vessel to it’s full capacity. Our private
chefs are skilled in a diverse range of cuisine styles and are adept at
seeking out regional ingredients at every port of call to create
inspired dishes.
Our
experienced chefs have a thorough knowledge of galley safety,
sanitation standards and provisioning in obscure parts of the world.
They love traveling and discovering new places and excel at working in
confined spaces on rolling waves. In addition, they embrace the
necessity for meal planning, provisioning, customising menus for the
individual tastes of clients and adjusting dishes according to sudden
changes in location, weather or occasion. "It's always with a smile,"
Top tip
The
secret to cooking meals on a yacht is preparation. Once at sea, you
can't go to the corner store for a shaker of salt you forgot to pack.
Although galley space may be limited, good planning will lead to
beautiful nutritious meals while out on the water. Sunday, 29 April 2012
Meals For Everyday
Our "Meals for Everyday" personal chef service is the perfect choice for busy families and professionals, and anyone who wants the convenience of enjoying great food at home!.
Our personal chefs prepare several meals (typically 3 to 5) with as many servings of each meal as you need. Meals generally consist of an entrée plus two side dishes. With Galor Personal Chef Service, you always receive exactly what you want!. The fresh, fully cooked meals are packaged and labeled with heating and serving instructions ready for you to eat.
Top tips on how to bring your family back to the table
Busy schedules mean that you just don't have time to stop. Trying to keep track of your schedule and your kids' schedules can be a real challenge. Studies show that children who eat with their families have healthier diets with more vegetables and fruit, more fibre and micronutrients. Dinner time is not just about nutritional value -- it's an important tradition that can help you and your family slow down, relax and reconnect.
Plan the menu together, make everyone feel like they're involved
Pick a theme, add fun to dinner time by letting each family member pick a theme
Focus on the meal and your family. Don't answer the phone. Turn off the TV
Or simply hire a Galor Personal Chef to cook for you...
Our personal chefs prepare several meals (typically 3 to 5) with as many servings of each meal as you need. Meals generally consist of an entrée plus two side dishes. With Galor Personal Chef Service, you always receive exactly what you want!. The fresh, fully cooked meals are packaged and labeled with heating and serving instructions ready for you to eat.
Top tips on how to bring your family back to the table
Busy schedules mean that you just don't have time to stop. Trying to keep track of your schedule and your kids' schedules can be a real challenge. Studies show that children who eat with their families have healthier diets with more vegetables and fruit, more fibre and micronutrients. Dinner time is not just about nutritional value -- it's an important tradition that can help you and your family slow down, relax and reconnect.
Plan the menu together, make everyone feel like they're involved
Pick a theme, add fun to dinner time by letting each family member pick a theme
Focus on the meal and your family. Don't answer the phone. Turn off the TV
Or simply hire a Galor Personal Chef to cook for you...
Thursday, 26 April 2012
Cookout
Time to BBQ
Galor Peronal Chef Service www.privatepersonalchefs.co.uk
It looks like this Summer will be a great one, with lots of sun. What could be better than a garden BBQ with fabulous food and cold drinks to celebrate with style any event, or just being with friends and family. At galor our BBQ Chef will make the perfect party.
Sample of our BBQ Menu:
Sirloin tagliata cooked rare and sliced thin on a bed of arugula salad.
Lamb cutlets marinade in olive oil, white wine, garlic and oregano.
Chicken wings marinated in honey, garlic, ginger and soy sauce.
Jumbo shrimps with pineapple chutney.
Fish kebabs on lemon grass skewers. Chorizo and new potato skewers with paprika mayonaise. Melon on the grill with feta and thyme.
Galor Top Tips for the perfect BBQ :
Temperature is key, the high heat of the BBQ ensures that the meat is sealed with all the juices inside. During the cook the less playing with the meat the better.
Use a tongs to turn the meat and avoid stabbing the meat with knives or forks.
Avoid putting the meat on the grill until the coals stop smoldering, the best time is when the coals are grey-white in colour.
Good BBQ meat needs to have a layer of fat on it. Lots of marbling helps the meat stay tender. When choosing your fillet of fish the rule is: nothing under 200g.
Never grill cold meet direct from the fridge, the meat should be at room temperature. This prevents shocking the meat.
Don't compromise on the quality of the meat, the roasting enhances the taste so when the meat is not of good quality the roasting will do it no favors!.
Galor Peronal Chef Service www.privatepersonalchefs.co.uk
It looks like this Summer will be a great one, with lots of sun. What could be better than a garden BBQ with fabulous food and cold drinks to celebrate with style any event, or just being with friends and family. At galor our BBQ Chef will make the perfect party.
Sample of our BBQ Menu:
Sirloin tagliata cooked rare and sliced thin on a bed of arugula salad.
Lamb cutlets marinade in olive oil, white wine, garlic and oregano.
Chicken wings marinated in honey, garlic, ginger and soy sauce.
Jumbo shrimps with pineapple chutney.
Fish kebabs on lemon grass skewers. Chorizo and new potato skewers with paprika mayonaise. Melon on the grill with feta and thyme.
Galor Top Tips for the perfect BBQ :
Temperature is key, the high heat of the BBQ ensures that the meat is sealed with all the juices inside. During the cook the less playing with the meat the better.
Use a tongs to turn the meat and avoid stabbing the meat with knives or forks.
Avoid putting the meat on the grill until the coals stop smoldering, the best time is when the coals are grey-white in colour.
Good BBQ meat needs to have a layer of fat on it. Lots of marbling helps the meat stay tender. When choosing your fillet of fish the rule is: nothing under 200g.
Never grill cold meet direct from the fridge, the meat should be at room temperature. This prevents shocking the meat.
Don't compromise on the quality of the meat, the roasting enhances the taste so when the meat is not of good quality the roasting will do it no favors!.
Monday, 26 March 2012
Celebrate The Easter Break In Style
Celebrate The Easter Break In Style
The Easter break is a magnificent time to take a holiday. Easter break provides a rare opportunity for the whole family to get together and have some fun, so why not make the most of it? add to the excitement of taking a holiday in the UK or abroad by hiring your very own personal holiday chef. We take the catering out of self catering, leaving you time to spend on yourself...isnt that what holidays are all about after all.
Cooking all the meals is not everyones idea of holiday fun
Galor personal chef service will arrange your very own chef for your private home, villa, yacht, private jet or chalet. Bring flavor and texture to the holiday table and experience the true tastes of the local ingredients.
Give us a call or email us to discuss your requirements
Enjoy restaurant standard dishes in your own holiday home. The best way to avoid the long waiting lists and noisy diners. You can eat at the time of your choice, formally or informally, with your children or without. Everything is completely decided by you.
Try Our Chocolate Volcano For Easter
Give this delicious recipe a go this Easter, a guaranteed lip smacking treat.. Here is what you will need: Serves 12
300g of unsalted butter
300g of Swiss chocolate
6 large egg yolks
6 large eggs
400g sugar
140g flour
Cocoa powder
Method
Pre-heat oven for at least 15 minutes at 350 degrees
Combine the butter and chocolate in a mixing bowl on top of a pot of simmering water (bain-marie). Heat chocolate mixture until melted and set aside to cool slightly
Beat the eggs, the egg yolks and the sugar with a mixer on medium-high speed for about 5 minutes, until they are thick and a light yellow color
On low speed gradually add the flour and then the chocolate/butter mixture
Butter the twelve ramekins (12) and dust with the cocoa. Tap out the excess cocoa but make sure they are well coated
Pour the volcano batter into the ramekins filling them about 7/8 of the way to the top
Place ramekins on the pre-heated tray and bake for 15 minutes. The consistency when done should be where the edges of the cake are firm and the top is still soft to the touch
Remove from the oven and let sit on a cool surface for 2 minutes
Run a paring knife between the cake and ramekin to loosen. Invert your dessert plate over the ramekin (be careful, they're hot) and flip over. Tap the plate lightly and lift off the ramekin
If the cake runs all over the plate you need to increase the cooking time. If the cake is hard and does not ooze chocolate, lessen the cooking time. If the cake does not come out then make sure it is well buttered and covered in the cocoa
Serve with vanilla ice-cream or creme Anglaise.....Bon Appétit
The Easter break is a magnificent time to take a holiday. Easter break provides a rare opportunity for the whole family to get together and have some fun, so why not make the most of it? add to the excitement of taking a holiday in the UK or abroad by hiring your very own personal holiday chef. We take the catering out of self catering, leaving you time to spend on yourself...isnt that what holidays are all about after all.
Cooking all the meals is not everyones idea of holiday fun
Galor personal chef service will arrange your very own chef for your private home, villa, yacht, private jet or chalet. Bring flavor and texture to the holiday table and experience the true tastes of the local ingredients.
Give us a call or email us to discuss your requirements
Enjoy restaurant standard dishes in your own holiday home. The best way to avoid the long waiting lists and noisy diners. You can eat at the time of your choice, formally or informally, with your children or without. Everything is completely decided by you.
Try Our Chocolate Volcano For Easter
Give this delicious recipe a go this Easter, a guaranteed lip smacking treat.. Here is what you will need: Serves 12
300g of unsalted butter
300g of Swiss chocolate
6 large egg yolks
6 large eggs
400g sugar
140g flour
Cocoa powder
Method
Pre-heat oven for at least 15 minutes at 350 degrees
Combine the butter and chocolate in a mixing bowl on top of a pot of simmering water (bain-marie). Heat chocolate mixture until melted and set aside to cool slightly
Beat the eggs, the egg yolks and the sugar with a mixer on medium-high speed for about 5 minutes, until they are thick and a light yellow color
On low speed gradually add the flour and then the chocolate/butter mixture
Butter the twelve ramekins (12) and dust with the cocoa. Tap out the excess cocoa but make sure they are well coated
Pour the volcano batter into the ramekins filling them about 7/8 of the way to the top
Place ramekins on the pre-heated tray and bake for 15 minutes. The consistency when done should be where the edges of the cake are firm and the top is still soft to the touch
Remove from the oven and let sit on a cool surface for 2 minutes
Run a paring knife between the cake and ramekin to loosen. Invert your dessert plate over the ramekin (be careful, they're hot) and flip over. Tap the plate lightly and lift off the ramekin
If the cake runs all over the plate you need to increase the cooking time. If the cake is hard and does not ooze chocolate, lessen the cooking time. If the cake does not come out then make sure it is well buttered and covered in the cocoa
Serve with vanilla ice-cream or creme Anglaise.....Bon Appétit
Monday, 19 March 2012
Your Travel Chef
Your travel chef
Planning your next get away?
Hire one of our travel chefs
www.privatepersonalchefs.co.uk
Planning your next holiday? have future business abroad? If you need a private chef traveling anywhere in the UK or abroad to be at your service while you enjoy your holiday or business trip, Galor will arrange your very own chef for your private home, villa, yacht, private jet or chalet. We are the UK's private chef and personal chef service that are committed to finding you the perfect chef.
With our travel chef service you will be able to relax and enjoy your vacation in style and be fully concentrated on your business.
We have an extensive pool of high caliber, talented private chefs, available to offer their services on either a temporary or full time basis. Our private chefs are particularly adept at accommodating your daily schedule and your travel itinerary. Galor personal chef service will tailor the service to meet your specific needs and desires.
Recipe of the month - Classic Osso Buco
An Italian dish whose name refers to the large piece of marrow in the center of the veal shank bone. Don't forget the bread, you will need it to mop up the amazing sauce!. Serves 4.
1/2 cup flour
4 pieces of veal osso buco
Olive oil for cooking
3 cloves of garlic
1 diced onion
2 diced celery sticks
2 bay leafs
1/2 cup of dry white wine
1-1/2 cups chicken stock
6 fresh tomatoes chopped finely
3 spoons of parsley
1 spoon of lemon zest
Salt and pepper
Method
Season the veal shanks with salt and pepper and coat well on both sides with flour. Sear the veal on each side 2 to 3 minutes, or until crusty and brown. Remove to a warm platter
In the same pot, saute the garlic, celery and onion over medium heat for about 6 minutes, or until softened and fragrant. Stir in the wine and the chicken stock. Bring the liquid in the pot to the boil, then add the tomatoes and the bay leafs. Return the veal shanks to the pot, pressing each one to the bottom and covering tightly. Cook the veal for about 2 and a half hours or until it is just about to fall off the bone and is very tender
Add the parsley and the lemon zest and cook for another 5 minutes
Serve with risotto or rice
Start mopping! Bon Appetite
Planning your next get away?
Hire one of our travel chefs
www.privatepersonalchefs.co.uk
Planning your next holiday? have future business abroad? If you need a private chef traveling anywhere in the UK or abroad to be at your service while you enjoy your holiday or business trip, Galor will arrange your very own chef for your private home, villa, yacht, private jet or chalet. We are the UK's private chef and personal chef service that are committed to finding you the perfect chef.
With our travel chef service you will be able to relax and enjoy your vacation in style and be fully concentrated on your business.
We have an extensive pool of high caliber, talented private chefs, available to offer their services on either a temporary or full time basis. Our private chefs are particularly adept at accommodating your daily schedule and your travel itinerary. Galor personal chef service will tailor the service to meet your specific needs and desires.
Recipe of the month - Classic Osso Buco
An Italian dish whose name refers to the large piece of marrow in the center of the veal shank bone. Don't forget the bread, you will need it to mop up the amazing sauce!. Serves 4.
1/2 cup flour
4 pieces of veal osso buco
Olive oil for cooking
3 cloves of garlic
1 diced onion
2 diced celery sticks
2 bay leafs
1/2 cup of dry white wine
1-1/2 cups chicken stock
6 fresh tomatoes chopped finely
3 spoons of parsley
1 spoon of lemon zest
Salt and pepper
Method
Season the veal shanks with salt and pepper and coat well on both sides with flour. Sear the veal on each side 2 to 3 minutes, or until crusty and brown. Remove to a warm platter
In the same pot, saute the garlic, celery and onion over medium heat for about 6 minutes, or until softened and fragrant. Stir in the wine and the chicken stock. Bring the liquid in the pot to the boil, then add the tomatoes and the bay leafs. Return the veal shanks to the pot, pressing each one to the bottom and covering tightly. Cook the veal for about 2 and a half hours or until it is just about to fall off the bone and is very tender
Add the parsley and the lemon zest and cook for another 5 minutes
Serve with risotto or rice
Start mopping! Bon Appetite
Tuesday, 31 January 2012
"THE RED MEAL"
Galor Personal Chef Service goes red with "THE RED MEAL", Michelin quality cuisine at home for Valentines day
Everyone loves going out for a meal in a beautiful restaurant but it can be a hassle. Taxis, baby sitters and the odd splash of great British weather can leave your spirits dampened before you’ve even arrived at your table, consider bringing Michelin Star cuisine into your home with Galor Personal Chef.
This year we are offering for this Valentine day the “RED MEAL”, A “Love” meal where all the ingredients of each course are Red with a personal chef who will make Valentines day a remarkable day for any couple.
At Galor we place huge emphasis on selecting the finest organic, free range and where possible, locally sourced ingredients when creating your menu. Our ethos is based around delicious healthy cuisine and complete customer satisfaction.
Hiring a personal or private chef is a fantastic alternative to a fine dining restaurant experience, be pampered within the surroundings of your own home and tantalize your taste-buds with exceptional cuisine completely bespoke and tailored to your tastes. You'll be surprised how cost effective this alternative is..
Give us a call or email us to discuss your requirements.
THE RED MEAL (Sample Menu)
Amuse Bouche
Red beetroot rosti, tapenade, goat's cheese and roast mushrooms
Starter
Vegetable mille feuille, grilled aubergine, roasted red peppers, courgettes and asparagus with a yogurt / sumaq sauce
Main Course
Grilled red tuna steak fillet with polenta accompanied by a salsa of tomatoes, chilli kalamata and thyme
Desert:
Figs cooked in red wine and cloves with a home-made vanilla ice cream and cinnamon tuile
Everyone loves going out for a meal in a beautiful restaurant but it can be a hassle. Taxis, baby sitters and the odd splash of great British weather can leave your spirits dampened before you’ve even arrived at your table, consider bringing Michelin Star cuisine into your home with Galor Personal Chef.
This year we are offering for this Valentine day the “RED MEAL”, A “Love” meal where all the ingredients of each course are Red with a personal chef who will make Valentines day a remarkable day for any couple.
At Galor we place huge emphasis on selecting the finest organic, free range and where possible, locally sourced ingredients when creating your menu. Our ethos is based around delicious healthy cuisine and complete customer satisfaction.
Hiring a personal or private chef is a fantastic alternative to a fine dining restaurant experience, be pampered within the surroundings of your own home and tantalize your taste-buds with exceptional cuisine completely bespoke and tailored to your tastes. You'll be surprised how cost effective this alternative is..
Give us a call or email us to discuss your requirements.
THE RED MEAL (Sample Menu)
Amuse Bouche
Red beetroot rosti, tapenade, goat's cheese and roast mushrooms
Starter
Vegetable mille feuille, grilled aubergine, roasted red peppers, courgettes and asparagus with a yogurt / sumaq sauce
Main Course
Grilled red tuna steak fillet with polenta accompanied by a salsa of tomatoes, chilli kalamata and thyme
Desert:
Figs cooked in red wine and cloves with a home-made vanilla ice cream and cinnamon tuile
Wednesday, 11 January 2012
Love Food, Hate Waste
Love Food, Hate Waste
We are big fans of The Love Food Hate Waste campaign and we are happy to be part of it by sending our chefs to give cooking classes and demonstrations, providing recipes for using up leftovers and handy tips and advice to help all of us waste less food.
We throw away 7.2 million tons of food every year, it's not just about good food going to waste, it's about saving money, up to £50 per month and helping reduce serious environmental implications. If we stop throwing food that can be eaten, it would have the same carbon impact as taking 1 of 5 cars off the roads.
So lets start doing something about it!! and please forward this to a friend.
Some Useful Tips For Making The Most Of The Food You Buy
Stock
When making a soup keep the ends and the skin of the carrots, onions, celery, peppers and the roots of the parsley to make a tasty stock.
Blanching
Before the broccoli, cauliflower, sweet-corn or spinach goes off, blanch them quickly in boiling water and freeze for a later date.
Herbs
You can blend all your herbs with olive oil, garlic and pine nuts, and use it for a sauce for pasta or just to put it in your sandwich.....Delicious
We are big fans of The Love Food Hate Waste campaign and we are happy to be part of it by sending our chefs to give cooking classes and demonstrations, providing recipes for using up leftovers and handy tips and advice to help all of us waste less food.
We throw away 7.2 million tons of food every year, it's not just about good food going to waste, it's about saving money, up to £50 per month and helping reduce serious environmental implications. If we stop throwing food that can be eaten, it would have the same carbon impact as taking 1 of 5 cars off the roads.
So lets start doing something about it!! and please forward this to a friend.
Some Useful Tips For Making The Most Of The Food You Buy
Stock
When making a soup keep the ends and the skin of the carrots, onions, celery, peppers and the roots of the parsley to make a tasty stock.
Blanching
Before the broccoli, cauliflower, sweet-corn or spinach goes off, blanch them quickly in boiling water and freeze for a later date.
Herbs
You can blend all your herbs with olive oil, garlic and pine nuts, and use it for a sauce for pasta or just to put it in your sandwich.....Delicious
Subscribe to:
Comments (Atom)
