Supply Direct Limited announces that after a long and enriching period with the company, Managing Director Damian Bell is leaving the company to pursue other interests.
We are very sad to see Damian leave the business after 15 years at Supply Direct and over 20 years within the group. We all wish him well in his new venture. Castle View International is delighted to continue to support Supply Direct and its management team, who have a proven track record of successfully managing the business and its leading public sector portfolio. Since inception we have invested in Supply Directs business, its staff and technology and very much look forward to continuing do so through 2012 and beyond Martin Bell, Group Managing Director
David Cox, General Manger will continue to be responsible for the day to day running of the company, reporting directly into the board of Castle View International, Supply Directs parent company. The move is effective from 30th January 2012 with all other management appointments and company ownership remaining unchanged.
Castle View International includes Supply Direct Limited, Uin Foods and Sport and Leisure Management.
We would like to thank you all for your continued support. Martin or David can be contacted on the details below.
Martin Bell, Group Managing Director. Email:martinbell @ castleview.co.uk
David Cox, General Manager. Email:david.cox @ supplydirect.com Phone: 07748 100 970
Supply Direct Limited
Supply Direct The Inhouse Caterers for NHS, Local Authority, Education and Care. In-House, In-Control
Tuesday, 31 January 2012
Tuesday, 10 January 2012
Chinese New Year Recipe - Mushroom Chop Suey
To welcome in 2012 and celebrate Chinese New Year on 23rd January here is a recipe for mushroom chop suey.
Mushroom Chop Suey - Serves 10
Ingredients
5 large carrots, peeled
1 medium leek, trimmed
4 medium onions
1KG bean sprouts
2.5 cm (1 in) piece root ginger, peeled
300g mushrooms
1200 ml (2 pt) boiling water
1 medium leek, trimmed
4 medium onions
1KG bean sprouts
2.5 cm (1 in) piece root ginger, peeled
300g mushrooms
1200 ml (2 pt) boiling water
30 ml (2 tbsp) oil for frying
10 g (2 tsp) cornflour
300 ml (1/2 pt) vegetable stock
90 ml (6 tbsp) tomato puree or paste
10 g (2 tsp) cornflour
300 ml (1/2 pt) vegetable stock
90 ml (6 tbsp) tomato puree or paste
30ml (3 tbsp) soy sauce
Method
1. Prepare all vegetables for cooking. Cut the carrots into batons and set aside. Halve the leek, rinse well and slice. Halve and slice the onions and set aside. Grate the ginger. Quarter the mushrooms. Put the beansprouts in a colander and pour the boiling water over them. Drain thoroughly.
2. Heat the oil in a wok or large, deep, frying pan. Add the ginger, carrots and onions.
3. Stir-fry for 2 minutes then stir in the leeks and mushrooms. Stir-fry over high heat for 2 minutes, then stir in the beansprouts, and fry for 1 minute.
4. Mix the cornflour with the stock, tomato puree and soy sauce.
5. Stir into the vegetables and bring to the boil, stirring constantly.
6. When the mixture has thickened taste for seasoning, adding more soy sauce or puree if necessary.
7. Transfer the chop suey to a warmed serving plate and serve
2. Heat the oil in a wok or large, deep, frying pan. Add the ginger, carrots and onions.
3. Stir-fry for 2 minutes then stir in the leeks and mushrooms. Stir-fry over high heat for 2 minutes, then stir in the beansprouts, and fry for 1 minute.
4. Mix the cornflour with the stock, tomato puree and soy sauce.
5. Stir into the vegetables and bring to the boil, stirring constantly.
6. When the mixture has thickened taste for seasoning, adding more soy sauce or puree if necessary.
7. Transfer the chop suey to a warmed serving plate and serve
Subscribe to:
Posts (Atom)