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

Travel chef

Planning your next get away?
Hire one of our travel chef

Planning your 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

Valentine's Seduction Meal

The Seduction Meal - Celebrate your love in style and have a Valentine's menu to remember

Rather than fighting for reservations and paying an exorbitant amount for a meal in a cramped restaurant, why not dine in?, this time why not focus on romantic ambiance at home and leave the meal to the experts.

Our sample Seduction Menu in five parts

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

Poached quail egg, asparagus, hollandaise sauce & shaved truffles

Grilled sea bass in an orange, fennel marmalade on a bed of endives & gnocchi

Figs sabayon gratin with pistachios

Chocolate whiskey truffles.

Valentine's day food for Love

 

Valentine's day food for Love

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

Your Personal Diet Chef

Your Personal Diet Chef

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.

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 2

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.