Friday, 30 April 2010
Monday, 26 April 2010
Your Personal Diet Chef
Your Personal Diet Chef
Galor peronal chef
www.galor.co.uk
We all know how hard it is to diet but imagine how easy it would be if you had your own personal chef who planned your meals, measured out the portions and did all the cooking for you. Galor personal Chef Services is the answer.
Firstly let us explain the term personal chef: a personal chef is a chef who prepares meals for a client in the client's home kitchen, based on the client's needs and personal preferences. It may vary from a one off dinner party to weekly meal planning prepared in one day. In most cases these meals are left packaged in containers and refrigerated or frozen for the client to enjoy later. The personal chef service really is as flexible as you want it to be.
Click here to find out how you can book your Personal Chef
www.galor.co.uk
Personal chefs are the affordable alternative to traditional private chefs, you don't need to engage in any contract of employment and it is definitely the more economic option.
Our personal chefs at Galor will learn your special requirements and gather information around your tastes and dietary ambitions. The personal chef will design a customised program. He/she can follow your style of diet and recipes if you wish ie. Weight Watches, Atkins and the likes. It really is the perfect way to get your healthy eating plan in action and start seeing the results you want.
The Healthier Choice -
Green Stir Fry - Serves 2Header
Ingredients
1/2 tablespoon groundnut or vegetable oil.
A splash of toasted sesame oil
150g broccoli florets
1 sliced spring onion
75g sliced pak choi
75g trimmed fine green beans
1 chopped garlic clove
1cm slice of fresh ginger, peeled and finely chopped
1 tablespoon fresh apple juice
1 tablespoon sesame seeds
Method:
Heat a frying pan or wok and add the groundnut and sesame oils, add the broccoli, onion, pak choi and green beans.
Stir fry for 4 minutes, after add the garlic and ginger and stir fry for another 1 minute. Pour the juice and soy sauce and cook for a few seconds (add a little water if the stir fry appears too dry) until the vegetables are just tender. Sprinkle the sesame seeds on top and serve.
Galor peronal chef
www.galor.co.uk
We all know how hard it is to diet but imagine how easy it would be if you had your own personal chef who planned your meals, measured out the portions and did all the cooking for you. Galor personal Chef Services is the answer.
Firstly let us explain the term personal chef: a personal chef is a chef who prepares meals for a client in the client's home kitchen, based on the client's needs and personal preferences. It may vary from a one off dinner party to weekly meal planning prepared in one day. In most cases these meals are left packaged in containers and refrigerated or frozen for the client to enjoy later. The personal chef service really is as flexible as you want it to be.
Click here to find out how you can book your Personal Chef
www.galor.co.uk
Personal chefs are the affordable alternative to traditional private chefs, you don't need to engage in any contract of employment and it is definitely the more economic option.
Our personal chefs at Galor will learn your special requirements and gather information around your tastes and dietary ambitions. The personal chef will design a customised program. He/she can follow your style of diet and recipes if you wish ie. Weight Watches, Atkins and the likes. It really is the perfect way to get your healthy eating plan in action and start seeing the results you want.
The Healthier Choice -
Green Stir Fry - Serves 2Header
Ingredients
1/2 tablespoon groundnut or vegetable oil.
A splash of toasted sesame oil
150g broccoli florets
1 sliced spring onion
75g sliced pak choi
75g trimmed fine green beans
1 chopped garlic clove
1cm slice of fresh ginger, peeled and finely chopped
1 tablespoon fresh apple juice
1 tablespoon sesame seeds
Method:
Heat a frying pan or wok and add the groundnut and sesame oils, add the broccoli, onion, pak choi and green beans.
Stir fry for 4 minutes, after add the garlic and ginger and stir fry for another 1 minute. Pour the juice and soy sauce and cook for a few seconds (add a little water if the stir fry appears too dry) until the vegetables are just tender. Sprinkle the sesame seeds on top and serve.
Sunday, 3 January 2010
Season Greetings from Galor Personal Chef services
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.
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.
Tuesday, 29 September 2009
How to choose the freshest fish
How to choose the freshest fish
Galor personal chef
www.galor.co.uk
In my experience as a Chef I have noticed that lots of people are a little hesitant about buying and cooking fresh fish.
Sometimes this is caused by a bad experience or just the fear itself. I hope this newsletter will help eliminate any reservations you may have about fish and will open up a world of wonderful tastes and smells you have never experienced before.
Sample of some of our fish dishes
For more menu ideas visit our website
Monkfish in Pistachio crust with shallot sauce and crushed potatoes.
Large variety of sushi dishes.
Steamed salmon with potato gnocchi, broad beans, peas & vodka tomato cream sauce.
Tiger prawns in a red fruits sauce and asparagus.
Tunisian fish tajene - sea bream cooked in a rich spicy tomato sauce.
Baked red snapper and garden vegetables with a herb sauce and olive oil.
Galor Top Tips for choosing wonderful fresh fish
Strong smell means that the fish is off and is not as fresh as it should be.
If the gills are brown in colour then the fish is not fresh, if the gills are red and vibrant the fish is fresh.
Fresh fish is covered in a thin layer of moist slime that's clear in colour, uncongealed and covers the fish smoothly. Any clouding or strong odour from this indicated the fish is not fresh.
Scales should be strong and firm.
If you leave finger print impressions on the fish after touching it, it means the fish is fairly old.
Eyes should be bright and shiny looking with a clear difference
between the white and the black.
At galor Personal chef services we use only the freshest fish and shellfish from the best suppliers in London
In my experience as a Chef I have noticed that lots of people are a little hesitant about buying and cooking fresh fish.
Sometimes this is caused by a bad experience or just the fear itself. I hope this newsletter will help eliminate any reservations you may have about fish and will open up a world of wonderful tastes and smells you have never experienced before.
Sample of some of our fish dishes
For more menu ideas visit our website
Monkfish in Pistachio crust with shallot sauce and crushed potatoes.
Large variety of sushi dishes.
Steamed salmon with potato gnocchi, broad beans, peas & vodka tomato cream sauce.
Tiger prawns in a red fruits sauce and asparagus.
Tunisian fish tajene - sea bream cooked in a rich spicy tomato sauce.
Baked red snapper and garden vegetables with a herb sauce and olive oil.
Galor Top Tips for choosing wonderful fresh fish
Strong smell means that the fish is off and is not as fresh as it should be.
If the gills are brown in colour then the fish is not fresh, if the gills are red and vibrant the fish is fresh.
Fresh fish is covered in a thin layer of moist slime that's clear in colour, uncongealed and covers the fish smoothly. Any clouding or strong odour from this indicated the fish is not fresh.
Scales should be strong and firm.
If you leave finger print impressions on the fish after touching it, it means the fish is fairly old.
Eyes should be bright and shiny looking with a clear difference
between the white and the black.
At galor Personal chef services we use only the freshest fish and shellfish from the best suppliers in London
Galor personal chef
www.galor.co.uk
In my experience as a Chef I have noticed that lots of people are a little hesitant about buying and cooking fresh fish.
Sometimes this is caused by a bad experience or just the fear itself. I hope this newsletter will help eliminate any reservations you may have about fish and will open up a world of wonderful tastes and smells you have never experienced before.
Sample of some of our fish dishes
For more menu ideas visit our website
Monkfish in Pistachio crust with shallot sauce and crushed potatoes.
Large variety of sushi dishes.
Steamed salmon with potato gnocchi, broad beans, peas & vodka tomato cream sauce.
Tiger prawns in a red fruits sauce and asparagus.
Tunisian fish tajene - sea bream cooked in a rich spicy tomato sauce.
Baked red snapper and garden vegetables with a herb sauce and olive oil.
Galor Top Tips for choosing wonderful fresh fish
Strong smell means that the fish is off and is not as fresh as it should be.
If the gills are brown in colour then the fish is not fresh, if the gills are red and vibrant the fish is fresh.
Fresh fish is covered in a thin layer of moist slime that's clear in colour, uncongealed and covers the fish smoothly. Any clouding or strong odour from this indicated the fish is not fresh.
Scales should be strong and firm.
If you leave finger print impressions on the fish after touching it, it means the fish is fairly old.
Eyes should be bright and shiny looking with a clear difference
between the white and the black.
At galor Personal chef services we use only the freshest fish and shellfish from the best suppliers in London
In my experience as a Chef I have noticed that lots of people are a little hesitant about buying and cooking fresh fish.
Sometimes this is caused by a bad experience or just the fear itself. I hope this newsletter will help eliminate any reservations you may have about fish and will open up a world of wonderful tastes and smells you have never experienced before.
Sample of some of our fish dishes
For more menu ideas visit our website
Monkfish in Pistachio crust with shallot sauce and crushed potatoes.
Large variety of sushi dishes.
Steamed salmon with potato gnocchi, broad beans, peas & vodka tomato cream sauce.
Tiger prawns in a red fruits sauce and asparagus.
Tunisian fish tajene - sea bream cooked in a rich spicy tomato sauce.
Baked red snapper and garden vegetables with a herb sauce and olive oil.
Galor Top Tips for choosing wonderful fresh fish
Strong smell means that the fish is off and is not as fresh as it should be.
If the gills are brown in colour then the fish is not fresh, if the gills are red and vibrant the fish is fresh.
Fresh fish is covered in a thin layer of moist slime that's clear in colour, uncongealed and covers the fish smoothly. Any clouding or strong odour from this indicated the fish is not fresh.
Scales should be strong and firm.
If you leave finger print impressions on the fish after touching it, it means the fish is fairly old.
Eyes should be bright and shiny looking with a clear difference
between the white and the black.
At galor Personal chef services we use only the freshest fish and shellfish from the best suppliers in London
Tuesday, 21 July 2009
Time to BBQ
Time to BBQ
Galor Peronal Chef Services
www.Galor.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
For more menu ideas visit our website www.galor.co.uk
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 Services
www.Galor.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
For more menu ideas visit our website www.galor.co.uk
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!.
Friday, 29 May 2009
Host An Unforgettable Canape Party
Host An Unforgettable Canape Party
Galor personal chef
www.galor.co.uk
Canape is all about cooking small, bite-sized, decorative food that can be easily hand held, eaten in one or two bites and is usually salty,spicy or sweet.
No event is a "true do" without spectacular nibbles, a canape party is a great way to entertain at home. A large number of guests can be accommodated for without having to worry about matching dinner service, tables or even chairs.
The key elements to take into account when planning a canape party is the type of events you are catering for, the tastes of your guests and the number of people.
Home cooked food always makes an occasion that bit more special. Below is a taste of Galor Personal Chef Services canapes:
Tuna ceviche-avocado, chilly, onion, coriander & lime in a cucumber cup.Read more
Roast beef in baby Yorkshires with a tomatoe confit, tapenade & gherkin.Read more
Jerusalem artichoke soup with mascarpone served in espresso cups. Read more
Galor Recipe Of The Month -
Sweet potato cakes with chive mayonnaise
For more menu ideas visit our website
Cake Ingredients:
1 kg peeled sweet potatoes
1 spoon soy sauce
3/4 glass of flour
1/2 teaspoon salt
Pinch of black pepper
Butter for frying
Sauce Ingredients:
1 glass creme fraiche
3 spoons mayonnaise
Chopped chives
Salt & pepper
Method:
Cook the potatoes until soft and then strain. Let cool, then
mash the potatoes and mix with in the soy sauce, flour, salt and pepper until everything comes together nicely.
Shape the mixture into walnut-sized balls, then flatten them into patties. Fry in a nonstick pan with a bit of butter on low heat.
Mix all the sauce Ingredients together and serve next to the cakes. Your done!
Bon appetite
Galor personal chef
www.galor.co.uk
Canape is all about cooking small, bite-sized, decorative food that can be easily hand held, eaten in one or two bites and is usually salty,spicy or sweet.
No event is a "true do" without spectacular nibbles, a canape party is a great way to entertain at home. A large number of guests can be accommodated for without having to worry about matching dinner service, tables or even chairs.
The key elements to take into account when planning a canape party is the type of events you are catering for, the tastes of your guests and the number of people.
Home cooked food always makes an occasion that bit more special. Below is a taste of Galor Personal Chef Services canapes:
Tuna ceviche-avocado, chilly, onion, coriander & lime in a cucumber cup.Read more
Roast beef in baby Yorkshires with a tomatoe confit, tapenade & gherkin.Read more
Jerusalem artichoke soup with mascarpone served in espresso cups. Read more
Galor Recipe Of The Month -
Sweet potato cakes with chive mayonnaise
For more menu ideas visit our website
Cake Ingredients:
1 kg peeled sweet potatoes
1 spoon soy sauce
3/4 glass of flour
1/2 teaspoon salt
Pinch of black pepper
Butter for frying
Sauce Ingredients:
1 glass creme fraiche
3 spoons mayonnaise
Chopped chives
Salt & pepper
Method:
Cook the potatoes until soft and then strain. Let cool, then
mash the potatoes and mix with in the soy sauce, flour, salt and pepper until everything comes together nicely.
Shape the mixture into walnut-sized balls, then flatten them into patties. Fry in a nonstick pan with a bit of butter on low heat.
Mix all the sauce Ingredients together and serve next to the cakes. Your done!
Bon appetite
Sunday, 19 April 2009
Minced Meat
Minced Meat:
Galor personal chef service
www.galor.co.uk
A common type of minced meat is minced beef. Minced beef is a staple in modern cooking, and is used in all types of recipes. Commercially prepared minced beef is made from pieces of various cuts of meat and discarded fat. It is one of the most problematic beef products and more prone to contamination. I usually don't use minced meat that is not grounded in front of me, like this I see exactly what I am getting. Ask your butcher to grind it for you.
So how to choose minced meat?
The colour of the meat is supposed to be red but not shining, the sparkle is a sign that the meat has been coloured.
In the case of the meat being cured, this will improve the taste of the meat and the colour will be dark red and the texture will be less elastic than the original fresh chunk of beef.
Beef that is minced not long ago has no discharge liquid on the
exhibition tray, beef that is defrosted has lots of red liquid discharge.
Which parts to use for minced meat?
Although any cut of beef may be used, chuck steak is one of the most popular choices, chuck comes from a cow’s neck and shoulder and has a balance of beefy flavor, tenderness, and fat content. Its fat content is just enough to keep the meat juicy and moist, round steak is also frequently used.
Galor recipe of the month - Pasta Ragu
For more menu ideas visit our website
Ingredients:
500g penne pasta
1/4 cup olive oil
1 onion, finely diced
4 clove garlic finely diced
5 celery sticks finely diced
1 carrot, finely diced
1 chopped chili
5 sage leaves
750g minced beef
1/2 cup red wine
1 can chopped tomatoes
Salt and freshly ground pepper
Method:
In a large heavy-based pan, fry the onion, garlic, chili, sage and all the vegetables for approx 5 minutes. Add the minced meat until browned, then add the red wine. Bring to the boil. Reduce the heat and simmer until the wine evaporates. Add the tomatoes and bring to the boil. Season to taste, reduce the heat and simmer, stirring from time to time for approx 1 hour. Cook the spaghetti in plenty of boiling water with the remaining olive oil and heat the sauce. Serve together. Bon appetit
Galor personal chef service
www.galor.co.uk
A common type of minced meat is minced beef. Minced beef is a staple in modern cooking, and is used in all types of recipes. Commercially prepared minced beef is made from pieces of various cuts of meat and discarded fat. It is one of the most problematic beef products and more prone to contamination. I usually don't use minced meat that is not grounded in front of me, like this I see exactly what I am getting. Ask your butcher to grind it for you.
So how to choose minced meat?
The colour of the meat is supposed to be red but not shining, the sparkle is a sign that the meat has been coloured.
In the case of the meat being cured, this will improve the taste of the meat and the colour will be dark red and the texture will be less elastic than the original fresh chunk of beef.
Beef that is minced not long ago has no discharge liquid on the
exhibition tray, beef that is defrosted has lots of red liquid discharge.
Which parts to use for minced meat?
Although any cut of beef may be used, chuck steak is one of the most popular choices, chuck comes from a cow’s neck and shoulder and has a balance of beefy flavor, tenderness, and fat content. Its fat content is just enough to keep the meat juicy and moist, round steak is also frequently used.
Galor recipe of the month - Pasta Ragu
For more menu ideas visit our website
Ingredients:
500g penne pasta
1/4 cup olive oil
1 onion, finely diced
4 clove garlic finely diced
5 celery sticks finely diced
1 carrot, finely diced
1 chopped chili
5 sage leaves
750g minced beef
1/2 cup red wine
1 can chopped tomatoes
Salt and freshly ground pepper
Method:
In a large heavy-based pan, fry the onion, garlic, chili, sage and all the vegetables for approx 5 minutes. Add the minced meat until browned, then add the red wine. Bring to the boil. Reduce the heat and simmer until the wine evaporates. Add the tomatoes and bring to the boil. Season to taste, reduce the heat and simmer, stirring from time to time for approx 1 hour. Cook the spaghetti in plenty of boiling water with the remaining olive oil and heat the sauce. Serve together. Bon appetit
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