Deli Truck Paella test run

Posted on 05/07/2020 by streetfood1340

Practice run on ingredients for next Friday’s Paella Evening. We are using the Rolls Royce of Paella Rice – “Bomba” Bomba rice is twice as expense as any other Paella rice, but it does have amazing qualities – it can absorb up to three times it’s own weight in stock. Most rices absorb about 2 times.. We also used grade “A” Spanish Saffron in this test dish with free range chicken and organic pork loin. The taste is amazing – better than I though. Next Friday we will scale this dish up to our 80cm Paella pan – which is a maximum of 35 very generous main courses so you’ll have to book early.

Monster Burger success

Posted on 04/07/2020 by streetfood1340

Getting great feedback on yesterdays “Monster Burger” night. Big thanks to Dan for fab photo of burger just seconds before he attempted to eat the entire edifice – and failed. For those who missed out, we will be doing this again in August.

And a quick reminder. The 1/2 pound beef patty is hand ground from Skirt, Brisket and Chuck with nothing added. We make our own milk and butter buns. The bacon is air dried and nitrate free; the cheeses are mature cheddar and American and we make our own special burger sauce – served with a side of home made coleslaw

Fresh Burger Buns for takeout feast

Posted on 02/07/2020 by streetfood1340

Started making the buns for tomorrows “Monster Burger” evening in Limpsfield. This is a milk and butter bun – which has the strength to hold our freshly minced 1/2 pound piece of ground beef (Skirt, Brisket, Chuck) – along with the cheddar cheese and bacon.

We spent two years trying to find a commercial burger bun that didn’t fall apart under the dual assault of moisture and heat. In the end we had to make our own. By adding full cream milk and butter to the recipe, the bun is crispier and stronger.