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