The Perfect Christmas spuds

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.

Merry Christmas from all of us at Galor.

Christmas chocolate truffles

Try out these Christmas chocolate truffles

Ingredients:

150g of the best quality dark chocolate, at least 75% cocoa
150 ml double cream
2 tbs of Grand Marnier orange liquor or rum or brandy etc...
Orange zest - optional
Cocoa powder for dusting

Method:
Break the chocolate into small pieces. In a small saucepan
bring the cream to simmering point and then mix with the
chocolate until you have a smooth, blended mixture.
Add the liquor and the orange zest. Refrigerate overnight.
When the mixture has set, roll the chocolate into little balls and
dust lightly with cocoa powder.

Result: an indulgent Christmas treat.

Christmas with a Galor Personal Chef

Time flies when you're having fun and we expect they'll be plenty of fun, over the Chrismas holidays. If you're starting to wonder what to do on Christmas day or New Years eve for example, then how about a dinner party with your ownpersonal chef? Here is one of our many sample menus; Canape Oysters with champagne sauce Amuse Bouche Minted Pea soup and crispy pancetta served in espresso cups Starter Hot foie gras with confi peach and marsala sauce Main Course Crispy duck with caramlised orange sauce, beetroot puree, chesnuts & confi of shallots Dessert Chocolate mango & coconut marquise Here is the recipe for our minted pea soup Ingredients 1 tablespoon olive oil 1 brown onion, finely chopped 2 garlic cloves, finely chopped 3 cups chicken stock 1/3 cup mint leaves 1kg frozen green peas Method Heat oil in a large saucepan over medium-high heat. Add onion and garlic. Cook, stirring often, for 5 minutes or until onion is soft. Add stock and bring to the boil. Add mint and peas. Cover and return to the boil.Cook for 3 minutes or until peas are tender but still bright green. Remove from heat. Set aside to cool slightly. Blend soup, in batches, until smooth. Return soup to saucepan over medium-low heat. Cook, stirring, for 5 minutes or until heated through. Season with salt and pepper. For the crispy pancetta Preheat grill on high. Place the pancetta on a baking tray and cook under grillfor 2-3 minutes each side or until crisp. Set aside to cool slightly. Break into pieces. BON APPETIT