Impress your guests with a beautiful Antipasto & Cheese platter option from Steph's Gourmet Foods

Our antipasto and cheese platters are created to cater to a range of budgets and tastes.  Starting from the very simple to the very gourmet.

Boasting fresh products from Steph's Gourmet Food range - we artfully place a delectable range of produce on a platter and can cater from romantic entertainment dinners to events & functions.

We can custom make platters to suit your palette so contact us now, take the guess work out of entertaining and let Steph do what he does best!

Spring maybe here but those windy days and chilly nights are still upon so warm up with our delicious french Potato Soup.  Delicious and easy to make 

Potato soup with flair

Ingredients

750g potatoes
1 leek 
1 large onion
Spash of oil
300Ml of Double Cream 
50g butter 
1 ½ litres of chicken stock 
1x Bouquet Garni
Salt and pepper
Pinch of grated nutmeg

Method

  1. Peel and chop the onions and then add in a little oil, then chop the leek and add to the oil and season.
  2. Peel and slice the potatoes and add up on top of the onions and leek slices.
  3. Cover the vegetables with some of the stock, bring to the boil and simmer for 10 minutes
  4. Pour the rest of the stock into the pan, add the parsley and cook on a medium heat for 30 minutes.
  5. Puree the soup in a blender and then add the cream , Taste it add a knob of butter and the grated nutmeg

 Just Yammy…….Oui Oui - Bon appétit!

potato soup with flair nutmeg parsley stephs gourmet food recipes blog food

- Basic olive oil or grape seed oil work best.
- Clean and dry the fresh truffle.
- Slice very thinly and transfer to a glass storage jar. Cover the truffle with olive oil taking care not to totally    drown in too much oil.
- Allow the truffle to infuse for several hours.

- Black truffles infuse really well and the oil will take on its distinctive character very quickly.

It is advisable to store the oil in the fridge if not used within 6 days. To fully appreciate its flavours, sautée potatoes and drizzle with truffle oil before serving.