BUY BRITISH

WHY IT IS BEST TO BUY BRITISH

http://www.galorpersonalhouseholdservices.co.uk/ 

• British meat is produced to some of the highest welfare standards in the world: no growth-promoting hormones are allowed and any antibiotics are administered only under veterinary direction.  

• Britain's pig farmers operate by UK law to standards of welfare that are higher than those of nearly every other EU member state; so think twice before buying that packet of pork, baconor ham with the words ‘product of the EU’.  There is a 70% chance that it comes from a farming system that would be illegal in Britain.  

• Britain's beef and sheep industries are the envy of the world; breeding livestock and genetics from our native breeds are much sought after by farmers in other countries.  Protect our great native livestock industry by buying the real thing, not an imported substitute.  

• Britain's cattle passport system means that each animal can be uniquely traced to its dam and place of birth.  

• Chicken carrying the British Red Tractor logo has been produced to a high set of standards covering every stage of the food chain from rearing to processing and can be traced back to the farm it came from. 

• British chicken is the safest chicken meat in Europe: 2% of British chickens have salmonella whereas 30% of European chickens have the disease. 

• Eating British fruits and vegetables in season is good for you.  Foods in season contain the nutrients, minerals and trace elements that our bodies need at particular times of the year.  

• British food travels less far from farm to shop so regardless of how carbon footprints are calculated it self-evidently has a lower carbon footprint.  

• Choosing British means supporting British farmers whose work helps to keep the British countryside the way we want it to look: no sheep or cows - no countryside! 

 

Your holiday chef with Galor personal chef

Discover local ingredients with your holiday chef

In this newsletter we decided to share with you our chef Alison Earles' experience as a Holiday Chef for a private yacht traveling around the world. Here she describes her visits to local markets and how planning played a key role in running a floating kitchen!. Isn't it exiting to be a personal chef?

"The markets I visited were filled with an eclectic mix of colours, smells,language and fresh foods. While this can be overwhelming at first, you quickly get into a rhythm of bartering, trading and finding the highest quality goods. The most challenging part of the markets is time management. I was often given at most an hour to get a shore, find what I needed and to get back with my prize. Despite the challenges, shopping in the local markets can be inspiring. It always gave me new ideas for delicious dishes. As my journey progressed throughout the Mediterranean, I was able to use local ingredients to put my own twist on classic dishes. This is the true advantage of markets: you get the taste of the freshest local cuisine with the chefs own flare."

Are you planning your next holiday?

Are you planning your next holiday or future business trip 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 leading private chef and personal chef service, committed to selecting you the perfect chef.

A Tasty Bank Holiday Weekend

Fish is the perfect dish for Easter. Why not try our personal chef Luke's great fish dish this bank holiday weekend....Enjoy

Luke's light, fresh starter was inspired by the dazzling colours and abundant produce found in the markets of the South of France, where he is in much demand as a personal chef. The bright, clear green of the lime combines with the rosy glow of the langoustines, and the fresh pink flesh of the salmon to create a dish that entices all the senses.

Carpaccio of organic salmon, tartare of
langoustines, caviar cream and lime dressing. Serves 2.

Carpaccio: 1 organic salmon fillet, weighing about 120g with the skin removed, sliced very finely
3 tablespoons lime juice

Tartare: 6 medium sized langoustines
1/2 a small shallot, finely chopped
2 teaspoons extra virgin olive oil
2 teaspoons lime juice
Salt and pepper

Garnish: 1 radish finely sliced
1 teaspoon caviar
A couple of chives finely chopped
Baby basil leaves
2 teaspoon crème fraiche

Method

Carpaccio of organic salmon: Arrange the slices of salmon on a serving plate and drizzle the oil and lemon juice over.

Leave to marinade for 10-15 minutes.

Tartare of langoustines:Peel the langoustines and cut them into small pieces.

Put them in a bowl and mix with the olive oil, the lime juice and the salt and pepper.

When mixing, squeeze slightly to bind the ingredients. The texture should be slightly sticky. If necessary add a little more olive oil.

Leave to marinade for 10-15 minutes.

To Serve

Take the carpaccio out of the fridge put a metal ring in the middle of the plate and fill with the tartare of langoustines and press down gently.

Remove the ring.

Make a *quenelle of crème fraiche and place it on top of the tartare. Then put a little caviar on top of the quenelle. Decorate your plate with the finely sliced radishes and the baby basil leaves and a sprinkling of chives.

* A quenelle is a culinary shape. The quenelle shape looks something like a curved, oval football achieved by using two spoons.

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.

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