Happy Monday, let hope that this week the sun comes back out to play after a wet and windy weekend !!
We forgot to say last week that the 14th was actually the 2nd birthday of SO41 Catering !! The last 2 years have been a rollercoaster of emotions with lots of highs and lows, lots of mistakes and lots of learning but we are pretty proud of the company with have created in the last 2 years and for the plans we have for the future …
We can’t believe that’s another week gone by and we are at the next point of Boris road map out of lockdown. With it is the reopening of inside hospitality and we have been busy getting the unit ready starting with our Signature Supper Club returning on the 26th of May.
That one is fully booked but we do still have a few spaces left for the events on the 9th and 23rd of June so get in touch if you would like more information on how the evening works and the menu
The summer is approaching fast and we are starting to fill up with events, weddings and events. From Friday the 28th of May until the end of the season we will be heading down to Bashley Cricket Club with our food truck, from Saturday the 29th of May until the end of August we will be working with Keyhaven Yacht Club providing catering for their members on Saturday evening.
We also have a host of private events, weddings parties with both our StrEat food truck and our newest member of the SO41 Catering family The Fizz Tin our mobile horse box bar. We have been busy with planning for the summer and there are a number of exciting projects that we are working on that we can hopefully let you know about very soon !!
Last week was also mental health awareness week and we are proud supports of The Burnt Chef Project, a not for profit organisation set up 2 years ago to raise awareness of and to break the stigma surrounding mental health within the hospitality industry. Matt is an ambassador for the project and we have some exciting news on that coming soon but if you are not aware of the project or the work they do please check them out and if you know people in the hospitality industry please let them know about it.
As we mentioned last we are really pleased to announce that we our one of the sponsors for Oakhaven Hospice 2022 calendar, they are running of photography competiton 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
If you haven’t seen we 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 and added The Fizz Tin so please give them a like and a follow
If your not sure of what we currently offer or want to place an order 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 a little confession this isn’t my recipe but one I love and have cooked on menus at various places including a SO41 Signature Supper Club from world renown seafood chef Nathan Outlaw and it’s a belter
Picked Crab Meat x 600g
Sea Bass Fillets x 4 200g
Fennel x 2
Orange x 2 just segments
Mayonnaise x 300g
Lemon x 1 zest and juice
Tarragon x 30g
Double Cream x 50ml
Crab Stock x 125ml (fish stock will do)
Sea Salt to taste
Cracked Black Pepper to taste
Rapeseed Oil for cooking
Preheat the oven to 200C/375F/Gas 6.
Cut each fennel half into 6 or 8 wedges.
Heat a non-stick frying pan over a medium heat and add a drizzle of rapeseed oil. When hot, add the fennel wedges and cook for two minutes on each side until golden-brown.
Season with salt and pepper and transfer the fennel to an oven tray and bake in the oven for four minutes. Then set aside and keep warm.
Meanwhile, heat an ovenproof non-stick frying pan and add a drizzle of rapeseed oil. When hot, place the sea bass, skin side down, in the pan and season with salt.
Cook until the skin starts to turn golden-brown, then transfer the pan to the oven to cook for four minutes.
When ready, take out the fennel and keep warm.
Remove the fish from the oven and flip the sea bass fillets over – they will finish cooking in the heat of the pan.
In a mixing bowl, mix half of the mayonnaise with the white crab meat, two, the chopped tarragon and salt and pepper to taste. Keep in the fridge until needed.
For the sauce, whisk the double cream into rest of the mayonnaise and thin down with the crab stock. Keep cool until serving then just warm through.
To serve, spoon the crab mayonnaise into the centre of four warmed plates, top with the fish and place the fennel alongside. Spoon the crab sauce around the fish. Finish with the orange pieces and a drizzle of olive oil. Serve at once.
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