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...
Sunday, 29 April 2012
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
Monday, 24 October 2011
Kids Cooking Parties With Galor
Kids Cooking Parties With Galor
Main Content Inline Small Kids love helping out in the kitchen, why don't you encourage and develop their flair for food by hiring a Galor Party Chef. Interactive cooking birthday parties are great fun for everyone and extremely educational for your little ones. They will have fun whilst learning about food and healthy eating habits. Ranging from Halloween and Christmas parties to occasional cake parties, give them the best possible day and a truly unforgettable experience.
Try Our Spooky Pumpkin Soup Recipe
Header
Halloween parties offer a great opportunity to have some fun in the kitchen. From making creepy cupcakes and scary cookies to a spooky soup, the possibilities are endless...
Ingredients
4 tbsp olive oil
2 onions finely chopped
1kg pumpkins or squash, peeled, deseeded and chopped into chunks
700ml vegetable stock or chicken stock
142ml tub of double cream
Sour cream thinned with a little milk for the design
Method
Heat half the olive oil in a large saucepan, then gently cook the onions for 5 minutes until soft but not coloured. Add the pumpkin or squash to the pan, then carry on cooking for 8-10 minutes, stirring occasionally until it starts to soften and turn golden.
Next...Pour the stock into the pan, then season with salt and pepper. Bring to the boil, then simmer for 10 minutes until the squash is very soft. Pour the cream into the pan, bring back to the boil, then purée with a hand blender. For an extra-velvety consistency you can push the soup through a fine sieve into another pan.
Finish with a Halloween Design, your soup is cooked and in a bowl. It's smooth and beautiful. Use thinned sour cream with a little milk inside and make a spiral design, take a little skewer and with the tip pull it through. There's your spider web soup. Enjoy!
Main Content Inline Small Kids love helping out in the kitchen, why don't you encourage and develop their flair for food by hiring a Galor Party Chef. Interactive cooking birthday parties are great fun for everyone and extremely educational for your little ones. They will have fun whilst learning about food and healthy eating habits. Ranging from Halloween and Christmas parties to occasional cake parties, give them the best possible day and a truly unforgettable experience.
Try Our Spooky Pumpkin Soup Recipe
Header
Halloween parties offer a great opportunity to have some fun in the kitchen. From making creepy cupcakes and scary cookies to a spooky soup, the possibilities are endless...
Ingredients
4 tbsp olive oil
2 onions finely chopped
1kg pumpkins or squash, peeled, deseeded and chopped into chunks
700ml vegetable stock or chicken stock
142ml tub of double cream
Sour cream thinned with a little milk for the design
Method
Heat half the olive oil in a large saucepan, then gently cook the onions for 5 minutes until soft but not coloured. Add the pumpkin or squash to the pan, then carry on cooking for 8-10 minutes, stirring occasionally until it starts to soften and turn golden.
Next...Pour the stock into the pan, then season with salt and pepper. Bring to the boil, then simmer for 10 minutes until the squash is very soft. Pour the cream into the pan, bring back to the boil, then purée with a hand blender. For an extra-velvety consistency you can push the soup through a fine sieve into another pan.
Finish with a Halloween Design, your soup is cooked and in a bowl. It's smooth and beautiful. Use thinned sour cream with a little milk inside and make a spiral design, take a little skewer and with the tip pull it through. There's your spider web soup. Enjoy!
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