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
Monday, 26 March 2012
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!
Thursday, 7 April 2011
Personal Cooking Classes
Personal Cooking Classes
Are countless recipe books simply propping up your shelves? struggle to boil an egg? Whether you're an expert or novice, private indoor personal cooking classes with your own personal chef will teach you new skills and techniques, moving at a pace that suits you. Discover all the wonderful flavours and tastes you have been missing out on and improve your health and lifestyle.
Demonstration Chefs
Whether it's for cooking theatre for private events, corporate events, food shows, promotions or cookery classes, our chefs can turn your occasion into a real show.
Our personal demonstration chefs will come and entertain a group whilst educating them at the same time, giving guidance at every step of the way and encouraging as much participation from the group as possible. We have a rich variety of demonstration chefs, from sushi chefs to cup-cake decorating with our pastry chefs. This ensures that whatever cuisine or style you are looking for, we can provide.
Knife Cutting Tips
Here are just a few tips to get you chopping and slicing like the professionals...
1.Purchase good knives and keep them sharp. Learn how to use a steel or honing stone.
2.Never cut objects that are placed on unstable surfaces. This can cause accidents and unsatisfactory results. Also ensure that you have a steady footing as you work.
3.To hold the utility knife properly, keep your index finger on top of the protruding blade while holding the handing in the palm of your hand. Keep a steady grip on the knife as you work.
4.Avoid looking elsewhere or talking to people as you cut with the utility knife. This may result in accidents and your job will not be done properly.
5.When you are cutting with a utility knife, avoid using too much force. Run the knife over the object a couple of times if needed to achieve a smooth cut. Avoid going back and forth with the blade. Use smooth strokes along the length of the material. Happy chopping...
Are countless recipe books simply propping up your shelves? struggle to boil an egg? Whether you're an expert or novice, private indoor personal cooking classes with your own personal chef will teach you new skills and techniques, moving at a pace that suits you. Discover all the wonderful flavours and tastes you have been missing out on and improve your health and lifestyle.
Demonstration Chefs
Whether it's for cooking theatre for private events, corporate events, food shows, promotions or cookery classes, our chefs can turn your occasion into a real show.
Our personal demonstration chefs will come and entertain a group whilst educating them at the same time, giving guidance at every step of the way and encouraging as much participation from the group as possible. We have a rich variety of demonstration chefs, from sushi chefs to cup-cake decorating with our pastry chefs. This ensures that whatever cuisine or style you are looking for, we can provide.
Knife Cutting Tips
Here are just a few tips to get you chopping and slicing like the professionals...
1.Purchase good knives and keep them sharp. Learn how to use a steel or honing stone.
2.Never cut objects that are placed on unstable surfaces. This can cause accidents and unsatisfactory results. Also ensure that you have a steady footing as you work.
3.To hold the utility knife properly, keep your index finger on top of the protruding blade while holding the handing in the palm of your hand. Keep a steady grip on the knife as you work.
4.Avoid looking elsewhere or talking to people as you cut with the utility knife. This may result in accidents and your job will not be done properly.
5.When you are cutting with a utility knife, avoid using too much force. Run the knife over the object a couple of times if needed to achieve a smooth cut. Avoid going back and forth with the blade. Use smooth strokes along the length of the material. Happy chopping...
Monday, 7 February 2011
Valentine's day food for Love
Valentine's day food for Love
www.privatepersonalchefs.co.uk
So Valentine's Day is here and you're stuck yet again. What can you do differently this year? Think about it.... a good bottle of wine, candles, flowers, your favourite song in the background... mood is set.
This is just the beginning, our Valentine's day Personal Chef will create for you a bespoke menu, do the shopping, prepare and serve you if you wish, allowing you and your company to enjoy an unforgettable romantic dinner.
What more could you ask for?.
A sexy dessert - Warm chocolate volcano
3 whole eggs
3 egg yolks
4 tablespoons golden caster sugar
6 oz plain chocolate, minimum 70% cocoa
5 oz unsalted butter
8 tablespoons plain flour
6 chocolate truffles
Vanilla ice-cream or whipped cream to serve
How to make make the magic happen...
Preheat the oven to 390ºF.
Put the eggs, egg yolks and sugar into a large bowl and beat with an electric whisk for 8-10 minutes until light and fluffy.
Melt the chocolate and butter in a bain-marie.
Gently fold the flour into the egg mixture. Stir a spoonful of egg mix into the melted chocolate, then gently fold the chocolate mix into the remaining egg mix.
Put a spoonful of the mixture into each of six ramekins. Put a chocolate truffle into the centre of each, taking care not to push it down too far.
Divide the rest of the mixture between the ramekins making sure the truffle is covered. Each Ramekin should be about 3/4 full.
Bake for 10 minutes or until the top is firm and starting to rise and crack.
Remove from the ramekin and serve...Bon Appetit
www.privatepersonalchefs.co.uk
So Valentine's Day is here and you're stuck yet again. What can you do differently this year? Think about it.... a good bottle of wine, candles, flowers, your favourite song in the background... mood is set.
This is just the beginning, our Valentine's day Personal Chef will create for you a bespoke menu, do the shopping, prepare and serve you if you wish, allowing you and your company to enjoy an unforgettable romantic dinner.
What more could you ask for?.
A sexy dessert - Warm chocolate volcano
3 whole eggs
3 egg yolks
4 tablespoons golden caster sugar
6 oz plain chocolate, minimum 70% cocoa
5 oz unsalted butter
8 tablespoons plain flour
6 chocolate truffles
Vanilla ice-cream or whipped cream to serve
How to make make the magic happen...
Preheat the oven to 390ºF.
Put the eggs, egg yolks and sugar into a large bowl and beat with an electric whisk for 8-10 minutes until light and fluffy.
Melt the chocolate and butter in a bain-marie.
Gently fold the flour into the egg mixture. Stir a spoonful of egg mix into the melted chocolate, then gently fold the chocolate mix into the remaining egg mix.
Put a spoonful of the mixture into each of six ramekins. Put a chocolate truffle into the centre of each, taking care not to push it down too far.
Divide the rest of the mixture between the ramekins making sure the truffle is covered. Each Ramekin should be about 3/4 full.
Bake for 10 minutes or until the top is firm and starting to rise and crack.
Remove from the ramekin and serve...Bon Appetit
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