We are so lucky at Sugarella to have some of the best freelance chefs in the business on our books. We’ve put together a list of tips for new or fledgling freelancers on how to be a successful self-employed chef.
You can boil, bake and fry your way around a kitchen standing on your head, blindfolded with your hands tied behind your back. Your menus are inventive and fresh, and there are no tough joints, soggy bottoms or burnt buns on your watch. In short you are cooking on gas (or Aga, if need be). But there’s more to be being a private chef than just being a culinary whizz kid. Here, we tell you how to improve on excellent…
We are offering £50 for any successful recommendations for any of our Ski Season 2016/17 roles. We look forward to hearing from you!
HOMEMADE BASIL AND ROCKET PESTO
- 2 x bunches basil (fresh)
- 2 x generous handfuls of rocket
- 150g pinenuts
- 150g grated parmesan
- 1 x clove garlic
- Good quality olive oil - enough for a good consistency (not too stiff, not too runny)
- salt and pepper to taste
Whizz all the ingredients together in a food processor. Season to taste. You may like to add a bit more parmesan or a few more nuts, depending on your preference. A perfect addition for so many exciting dishes....try adding to your tarts, sandwiches, roasted vegetable salads, courgetti pasta to name a few....
- 200g Chickpeas
- 2 tbsp lemon juice
- 2 garlic cloves, crushed
- 1 tsp ground cumin
- salt to taste
- 100ml tahini paste
- 4 tbsp water
- 2 tbsp extra virgin olive oil
Whizz all the ingredients in a food processor. Season to taste. Serve with fresh, crunchy crudites, add to the top of salad dishes....use at your pleasure!
BEETROOT DIP (this recipe will make enough to serve approx 30 people!)
- 8 vaccum packed beetroot
- 6 sprigs fresh thyme
- 2tsp caraway seeds
- 6 tbsp creme fraiche
- 2 tbsp horseradish
Blitz all the ingredients together in a food processor, season to taste with salt and pepper. Brighten up any lunch table with this fabulous pink and tasty dip!