Book a Cook Newsletter March 2012
An icy blast may have taken its grip but there’s no doubt spring is just around the corner and it’s time to start thinking about the Cheltenham Festival, Easter and even your plans for the summer. We are already booking cooks for jobs in places such as the Loire Valley, South of France, Mallorca, North Devon and the Cornish Coast so don’t delay if you are planning on entertaining in style in 2012.
Every cook knows a good olive oil makes food taste better – so this month we are pleased to be able to offer two presentation bottles of the award winning La Domaine de Lulu de Waldner oil, fresh from the Mont Ventoux region of Southern France. It has a sweet grassy taste, without any bitter or peppery aftertaste and in 2006, at a blind tasting organised by the Grande Épicerie at the Bon Marché in Paris, the oil from this Domaine was chosen as one of the best produced in France.
For your chance to win please call or email us to make a booking for a cook and mention OLIVE OIL.
We've teamed up with new womenswear label Melabelle which makes classic wardrobe staples with a twist. Their brand ethos is that everything they design must be flattering. From everyday work wear to wedding outfits and glamorous LBDs, this brand has all your fashion requirements covered.
www.melabelle.com
Enter 'BookACook', at the Melabelle checkout for 10% off the order.
Thanks to all our hard-working cooks.
Christmas and New Year 2011 proved extremely successful, and we have been thrilled with all the positive feedback. In difficult times, we have had our busiest shoot season and provided more cooks in private chalets for the Winter Season.
I am now busy visiting the country's top cookery schools and interviewing the most committed and eager cooks and chefs who want to work for Book a Cook in 2012.
These are some of the latest comments we've had about our cooks and chefs. To read more click here.
Francesco and Alice are professional at all times – this attribute means they are incredibly well organised, always punctual, their presentation of food is excellent, the kitchen always immaculate and their cooking is innovative and interesting. - Mrs F, London
Amy Love and her two waitresses were absolutely magnificent. Thank you so much for arranging their services. I will highly recommend
Book a Cook. -
Mrs J, Gloucestershire
My thanks to you for finding Flip for us, good food and a good nature makes all the difference when you have friends to stay. - Mr L, Lincolnshire
Megan did a great job for us. Everyone admired her organisation as well as cooking skill, and she was a very nice and amenable person to work with. Thank you for recommending her to us. - Mr L, Hampshire
I am delighted they were as good the second time round. All the best -
Mr G, Barbados
We did nothing but sing your praises for finding us Karen to cook for us over Christmas! She is the most lovely girl - calm, patient, efficient, organised and a delight to have around. - Mr D, Gloucestershire
Book a Cook is always busy placing cooks and chefs. Here is a selection of jobs we’ve filled.
40th Birthday party in Oxfordshire
Full time cook for family in Chelsea
Couple for family holiday in Barbados
Chef for Christmas in Antigua
Chalet girl for Verbier
Shoot lunches in Oxfordshire
Family cook for week in Devon
Christmas cook for family in Northamptonshire
To view current vacancies click here.
Lucy is a great dinner party chef; she trained at Ashburton Cookery School, and was the former Head Chef in an outside catering company in Surrey. She makes incredible canapés and the most delicious salted caramel torte, which she recently cooked for me!
What do you like most about being a private cook?
The people you meet, the variety of food I can cook and the satisfaction you get out of making something delicious, which will make other people happy.What's been your best job?
Cooking for Sasha!I'm sure you have eaten in some great places, what's your most memorable meal?
My most memorable meal was at Zuma in London, which serves fabulous Sushi!Why did you decide to become a cook?
From the age of 8, I knew I wanted to be a cook and I have been lucky enough to pursue my passion.Who's been your inspiration?
It has to be Delia Smith for always providing foolproof recipes and Skye Gyngel for her creative use of fresh, seasonal ingredients.What's your favourite thing to cook?
Puddings of all varieties, particularly hot chocolate melting pots with homemade vanilla ice cream..What's your favourite thing to eat?
I love Sushi, but also enjoy a good home cooked roast!Do you enjoy cooking for yourself when you get back from work?
I love whipping something up out of nothing, always a challenge!What would be your desert island list of ingredients (what couldn't you live without?)
Cheese, chocolate and smoked salmon!Anything strange you take with you on a job?
I always take fruit (pears, plums etc) they are always a safe backup if something goes wrong with a starter or pud!
Lucy's Recipes
Rioja Braised Lamb Shanks with Garlic and Chorizo
Serves 4
4 lamb shanks
1 packet of mini cooking chorizo
1 bulb of garlic
½ pint of Rioja red wine
½ pint of lamb stock
2 carrots
2 red onions
Black peppercorns
2 tsp paprika
2 bay leaves
2 sprigs of rosemary
A squidge of honey
Salt and pepper
Preheat the oven to 150C/300F/Gas 3.
Season the lamb well with salt and freshly ground black pepper.
Drizzle oil into a heavy-based saucepan pan set over a high heat. Turn down the heat slightly and brown the lamb shanks all over.
Pour the wine and balsamic vinegar into a casserole dish and boil for five minutes. Add the lamb shanks, garlic, bay leaves, paprika, peppercorns, half the rosemary and the stock. Cover with a lid and bring to the boil. Once boiling, place the dish into the oven and cook for two hours.
Remove the dish from the oven and add the chorizo, onion, carrots, honey to taste, if using, and the remaining rosemary, then return to the oven and cook for another hour or until the meat is tender and falling off the bone.
Remove the meat and vegetables with a slotted spoon and keep warm.
Place the casserole dish onto a high heat and boil for 8–10 minutes, or until thickened slightly. Add salt and freshly ground black pepper to taste.
Serve the meat and vegetables with creamy mashed potatoes and lashings of the sauce.
For the brownies
1 lb sugar
1 lb butter
1 lb chocolate
6 oz self raising flour
6 eggs
For the Hot chocolate Sauce
170 g unsweetened chocolate, broken in pieces
60 ml (4 tablespoons) water
15 ml (1 tablespoon) golden syrup
5 ml instant coffee, dissolved in 15 ml boiling water
15 g butter
Melt the chocolate and butter in a glass bowl over a pan of simmering water.
Whisk together the eggs and sugar until thick and creamy.
Pour the chocolate mixture in to the eggs and sugar and mix together.
Gently fold in the sieved flour and pour in to a prepared tin.
Cook at 170 degrees centigrade for 35-40 minutes until just set.
Make the chocolate sauce by melting all the ingredients gently in a bowl over a pan of simmering water until thick and glossy.
Cut the brownies into squares and serve with the hot chocolate sauce and vanilla ice cream.
Delicious!
In season now
Spring Greens
Sprouts
Jerusalem Artichokes
Venison
Hare
Crab
Wild Salmon
Sea Trout
