Happy bank holiday Monday !!
We are having a chilled relaxed family day after a really exciting and busy week, I hope you are having a nice and relaxed day as well.
We have launched new Facebook and Instagram accounts for Signature and StrEat so we can bring you even more news, behind the sense and information about each brand and we have also brought our bakery Doe & Son’s under the SO41 Catering banner
We have had a really busy weekend with our StrEat takeaway on Friday and Saturday this week and New Milton rugby Club on Sunday, we have been really busy with our bakery Doe & Son’s Bakehouse and we have been really busy preparing, cooking and sending our frozen ready meals out
The summer is starting to fill up with events, parties and wedding and we can’t wait to get back out there
What’s Coming Up
We have some more exciting meetings this week which we will hopefully be able to let you know about soon as we build into the summer before getting our StrEat on Friday and Saturday evening from 5pm and we will be back at New Milton rugby club on Sunday
Our first supper club back on the 26th of may is very very nearly full so if be quick if you would like to come, the menu is below.
We currently have 2 more booked in June on the 9th and 23rd which we currently have spaces for, the menus are written and we will be publicising them soon but for those of you that haven’t been the evening starts with canapés on arrival before a 3 course menu (see below) based on classical flavours give the SO41 treatment, we have a licensed bar and are held at our unit in New Milton.
These events are a relaxed and social in line with the current covid policies and we can not wait to see you guys !!
If you are interested in attending, require more information or would like to book please email email@example.com
We are going to announce the winner of our latest competition at 12pm today on our social media channels so please check the out, we will contact the winner via email as well
Just a reminder of the prize
We are offering 2 places for our Signature Supper Club on the 26th of May worth £60
A £25 gift voucher for SO41 MarketPlace
We are really pleased to announce that we our one of the sponsors for Oakhaven Hospice 2022 calendar, they are running of photography competition to ‘capture the seasons’ so if you are or know a budding photographer then head over to our social media channels and grab the details
Our SO41 MarketPlace is our online store where you can get our Signature and StrEat products. It works like any online shop, we offer free local delivery between Tuesday and Saturday and if you order before 4pm we can get it to you the next day
If you haven’t already head over to www.so41catering.co.uk/marketplace and have a look at what we have created, all of our products are made the SO41 way and using locally sourced ingredients.
Matt’s Recipe of The Week
So this week I have been help Jack our eldest son with his food technology and made leek and potato soup, after bringing his recipe book home we gave it some love and applied “The SO41 Way’ to build the flavour through out.
After practicing it together at home he must have been quite confident as 2 of his friends looked at Jack and started to copy what he was doing, the trouble was they didn’t have the modified recipe and missed out a couple of ingredients !!
So here is the recipe that Jack used, have a good at home and please let share it on socials tagging @so41catering
Leek & Potato Soup
Olive Oil x 50ml
Onion x 1
Roasted Garlic Puree x 20g
Dried Tarragon x 20g
Leek x 1
Potato x 1 large
Chicken Stock x 300ml
Double Cream x 100ml
Sea Salt to taste
Ground White Pepper to taste
Peel and slice the onion
Peel and dice the potato, make sure they are all the same size so they cook evenly
Wash potato under cold water, drain and repeat until the water is clear. This will wash the starch out
Heat oil and add to pan, cook over a medium heat to soften and caramelised
Prepare and slice the leeks, give them a good wash to remove any dirt and add to the pan when the onions are 80% cooked
After 10 minutes add the roasted garlic puree and dried tarragon, mix in and cook out for 5 minutes
Add the potato and cook for a couple of minutes to get the flavours building
Add chicken stock and a pinch of salt and simmer until the potato are cooked through
One the potato is cooked add the cream and simmer for 10 minutes
Remove from heat, blend and season to taste
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