Recipe Writing

Comprehensible recipes are the key to any successful kitchen, whether in a hotel or restaurant. Therefore, Conrad Gallagher Consulting offers an exceptional recipe writing service to simplify the process and set consistent standards within hotel and restaurant kitchens. We offer a complete package and cover all menu facets, including correct ingredient measurements, plating suggestions and costing.
 
All ingredient measurements are supplied in the metric system, pounds and ounces and in kitchen measurements - cups and teaspoons. The method is simplified and descriptive to avoid confusion and make each and every recipe accessible to all kitchen staff members. Plating guides are included in the package so dishes can be presented in an identical manner each and every time, even if prepared by different chefs.
 
With 6 cookbooks and thousands of recipes behind his name, Conrad Gallagher has mastered the art of recipe writing. For more information on this service, please contact info@conradgallagher.com
 

Recipe Example:

STEAMED MUSSELS WITH GARLIC, CORIANDER AND CHILLI

 

Ingredients
 
1kg / 2lb mussels, scrubbed and rinsed with beards removed
300ml / ½pint white wine
1L / 1¾ pints fish stock
100ml / 3½fl oz double cream
50g / 2oz fresh coriander, leaves chopped
50g / 2oz fresh flat-leaf parsley, chopped
2 tbsp olive oil
4 cloves garlic, crushed
2 chillies, deseeded and sliced
4 shallots, chopped
25g / 1oz root ginger, peeled and chopped
3 leeks, chopped
1 stick celery, chopped
1 sprig thyme
1 sprig rosemary
Salt and freshly ground black pepper

 

 

Serves 4
 
Instructions
 
Heat the olive oil in a pan over a low heat. Add the garlic, chillies, shallots, ginger, leeks, and celery. Cover and sweat for 5-6 minutes or until soft. Add the thyme and rosemary and transfer to a bowl. Rinse out the pan.
 
Place the mussels, white wine and fish stock in the pan over a high heat. Cover and steam for about 5 minutes, or until the mussels open. Remove the mussels with a slotted spoon and place in a serving dish, discarding any that have not opened.
 
Add the vegetables to the pan. Bring to a boil and cook until reduced by half. Remove from the heat, stir in the cream and adjust the seasoning. Add the chopped herbs and pour over the mussels to serve. This dish is best served with fresh crusty French bread.