About streetfood1340

A love of tasty, homemade, sustainable produce turned into flavour and great value street food.

Making Texas BBQ sausages

The latest addition to our Texas BBQ and Cajun menu is our homemade Cajun Sausage. We are making 100 of these sausages as part of the menu for a New Years Eve party in South London. This is a tweek on a Texas BBQ favourite. 

So along with the usual ingredients of organic pork, Jalapeño chilli, and mature cheddar, this year we have added minced organic prime rib offcuts of beef, for a deeper more robust beefy flavour. This is one of the tastiest sausages we have made and they will now be part of our Texas BBQ menu for at least the next 12 months. 

In the middle of making 100 sausages for our birthday party client

This close up photo of our Cajun Sausages shows the cheddar cheese and the green flecks of Jalapeño Sausage. We can make this to suit your tastes -more or less fresh chilli if you like it spicy…. or not. And more our less cheese can be added to suit your taste.

If you would like to taste these sausages call Dennis on 01959 561737. We are selling 6 of these amazing hand-made sausages for just £4.50.

A Texas BBQ favourite with Jalapeño Chilies, Cheddar Cheese, Pork Shoulder and Rib Beef

Deli Truck top of the class with 5 star rating

The Deli Truck has just received a five star rating after its last health and safety check from the Sevenoaks council. Inspections have been getting tougher and tougher over the last couple of years as councils around the country are cracking down on unscrupulous, badly trained and dangerous food outlets.

We are delighted that the local council recognises the hard work, time and dedication the Deli Truck takes – making sure that it gets its food to its guests as fresh as possible while maintaining high standards of personal hygiene with spotless kitchens and appliances.

Making Pistachio Ice cream – a special request

A lovely client asked us to cater for her and her husbands anniversary party… As well as top quality food from the Dli Truck, she also asked for us to supply our separate “Boozy Ice Cream Tent” to offer her guests an extra fun treat after the main courses.

Her favourite Ice Cream flavour is Pistachio and she asked for us to make an organic, pure and very tasty Ice Cream Special. This is the most expensive Ice Cream we have made so far. If you are going to use pure products with no additives or flavourings then pistachio is a pricey commodity.

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34 Egg yolks for the Custard base for our ice cream. Enough egg whites left over to make meringue for everyone.

We decided to make about 6 litres of the Ice Cream, which meant we had to start making our custard base with 34 egg yolks, 4.6 litres of double cream and 1.2 litres of full cream milk. When the custard had cooled we added a kilo of freshly chopped Pistachio nuts and a very special and expensive product from the online speciality chefs shop – “Sous Chef”. A 250 ml super concentrated bottle of pistachio cream, made in Italy using only 100% pistachios and pistachio oil.. This is an amazing ingredient and perfect for Ice Cream.

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1 kilo of ground pistachio with a bottle of super tasty and expensive pistachio paste from “sous chef”.

The resulting Ice Cream turned out fantastic. with a really deep flavour – nothing like the commercial brands where you can barely taste the pistachios.  This is one of the tastiest ice creams we have ever made.

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The ice cream custard before freezing – love the look of the pistachio chunks in this cream…

 

 

 

 

Deli Truck, Harley Davidson at a brewery.

Yep it’s that time of the year again when members of the HOG (Harley Owners Group) make the pilgrimage to the Westerham Brewery in Kent to taste award winning beer and eat award winning food from the Deli Truck. We will be serving the HOG’s and any one else who wants to come along steaming rolls of Italian Porchetta with sautéed Rosemary potatoes. You don’t have to have a bike to attend and of course your more than welcome at the Deli Truck for a meal and a chat. The day gets underway at midday on the 15th of April and we will continue to serve our Porchetta until 4.00 pm.

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Deli Truck Porchetta half way through cooking

There will be some fantastic bikes on show and you can taste award winning Westerham Brewery Beer, tour their brand new brewing complex, have a bite at the Deli Truck and look at some fabo bikes – Does it get any better than that? Not in this universe…  We really look forward to seeing you.

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Harley Owners Group (HOG) rideout

Our Porchetta is cooked Old Style – using the complete Loin and Belly of Pork wrapped around fresh Italian herbs, pine nuts and sundried Tomatoes. We are pretty certain that we are only one of 3 Porchetta cooks in the UK who use the entire side of the pig as it should be done. Many other providers just use the belly of pork because it’s so much cheaper. On the Deli Truck we use the much more expensive loin and belly in one large roll, which makes the entire slice less fatty, but it also makes it more meaty.. it really is fantastic. And we source our Pork locally either directly from the farmer at Danemore Farm near Tunbridge Wells or though the famous butcher to the stars, Batchelors the Butchers in Sevenoaks.

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Deli Truck Porchetta served with sauteed potatoes

The Deli Truck goes to the movies

This is the first time the Deli Truck has been invited to a big occasion and we don’t have to cook a thing. Yes… the Deli Truck has appeared in a blockbuster movie to be released later this year.

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The lads from the props department turning the Deli Truck into a rather tatty noodle truck

The crew of 800 turned this part of inner London into a mad house for the weekend. Along with their trucks, generators, canteens, star caravans, miles and miles of cables and lots of security they certainly made an impact in an area of London that is usually very blaze and too groovy to be concerned by anything.  And tucked away in this shambolic scene was the good old Deli Truck.

Two entire streets in Shorditch were turned into a dystopian market street in a fantasy city called Ryme -sometime in the future. As soon as we arrived on set, the deli truck was attacked by the props department and turned in a Pho Noodle truck. The detail was amazing they even changed our number plates to match the fantasy city that Shoreditch had become for the weekend. Great to see these guys work so professionally.

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To much fake smoke but a great example of street sets

But the movie makers were keeping tight lipped, but they did say this is major movie with principal photography ending in May this year. The props department dressed two entire blocks just south east of Old Street Station with new shop signs with an Asian flavor.

So not only does the Deli Truck rock at doing festivals, weddings, birthdays and bar mitzvahs we are now getting invites to the movies..

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Way to much fake smoke. You can see behind the Deli Truck they renamed a restaurant the “Ryme Marketplace Restaurant”

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Lighting rigs in the air just beside the Deli Truck

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A number plate from the fantasy city Ryme made for the Deli Truck

Bubbling Cauldron of Home Made Hot Chocolate

A great hit this winter has been our bubbling cauldron of hot chocolate. We were first asked to make hot chocolate for a Bonfire night party in London. And in true Deli Truck style we researched and tasted and researched some more to make the most extraordinary Hot Chocolate you could imagine. We used a mixture of 70 percent coco solids chocolate and milk chocolate from Lindt. You could stand your spoon up in this one. We have since been asked to make this for another 5 parties during the winter.

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Our hot chocolate Cauldron which keeps the contents hot and ready to serve with mini marshmallows.

A wedding waiting for late evening fun and super tasty food.

The Bride: “Everybody is still talking about your amazing food and generosity. Thank you for being the perfect ending to our perfect day. Hope you are both well.” Charlotte Hannaford

The Deli Truck was approached by the wedding couple to see if we would like to do the late evening “fun and filling food” for the entire wedding party and a second group of guests who would be arriving later in the evening. The wonderful bride thought we would not be interested in just the late evening food – but for us this was perfect, because of the large number of guests and the absolute joy of the bride and groom at being able to use us. Yes, we are like everybody else – we are totally compromised by flattery…. Normally we would do all the catering throughout the day and into the evening for our weddings but we knew this was going to be fun so we said yes.

Anyway this is what we do best – not traditional sit down three course meals, but super tasty, filling food that everyone loves.

All up we had 160 people to cook for and we devised a simple menu all home made and sourced from local farmers, on a tight budget. When we arrived on site we were nearly mugged by some very hungry guests who knew our food from previous functions and wanted it immediately.  They had to wait a bit, while we did our normal preparation.

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Some of the wedding party at the Deli Truck

We decided to serve our two most requested Texas BBQ dishes – our 10 hour smoked pulled pork and our now famous monster burger. You can see how we prepare both these dishes by clicking on the following – Pulled Pork VideoMonster Burger Video.

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The party went really well and produced one of our most iconic images from any of our weddings.

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The beautiful bride and groom

A relaxed foodie wedding in Kent

What a great day and our first really large wedding party for 2017. These guys wanted it all – Just after the ceremony, a groaning grazing table of biblical proportions to start with….  then a couple of hours later the full Deli Truck experience with very generous portions of Texas BBQ and Cajun specialities – all freshly home made i the Deli Truck.

The photos say it all. Thanks Herons Park Venue and thanks Andy and Lea Neaves – great day – superbly foodie guests – and a lovely couple.

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Grazing Table for weddings

 

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Deli Truck Grazing table for weddings

 

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The monster Cheese platter.

 

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Shiny Stainless Steel and fresh Brioche Buns – The “Deli Truck” ready to start service

 

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Vegetarian Halloumi Burger from the Deli Truck        

 

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There is always one guest who wants our ½ pound double cheese and bacon burger with extra pulled pork and BBQ sauce on top. We don’t advertise this but it seems word has got around as more and more guests ask for it.

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Nicely turned out – and getting her Deli Truck monster burger – A guest at a memorable Wedding in Kent

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A happy queue for the Deli Truck at the wedding of the year. Love that dress !!

 

Deli Truck at the Ightham Beer Festival

After the massive success of the inaugural “Old House Pub” beer festival last year, the Deli Truck will be returning this year to supply great food to the revellers and music lovers who flock to this event. It’s intentionally a small exclusive party held in a tucked away pub in the beautiful village of Ightham near Sevenoaks. This year it will be held on the 28th of May.

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Deli Truck 8oz Steak burger with double cheese, usually Emmental and smoked Gouda with double bacon.

The Deli Truck will be raising the game this year with some more substantial dishes, along with a number of old favorites.  After so many compliments last year we will be doing our famous home made 8oz pure beef, double cheese and bacon burger – again.

Now that’s a mouthful in more way than one.. and you can see how we make our burger by clicking here

This year  we will be creating more substantial full lunch dishes, so you can come and have a proper sit-down lunch while you enjoy the beer and the entertainment.

Included in our menu will be grilled fillets of sustainable Sea Bass and pollack served with Char-Grilled Mediterranean vegetables, lemon scented couscous with a home made lemon chipotle mayo.

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The Deli Truck at the Old House Pub, Ightham near Sevenoaks – all set up ready to go for 2016’s beer festival

Also on the menu will be a great Deli favourite with an Italian theme. Free range pork loin stuffed with herbs and rolled and sautéed with sage, white wine and organic tomatoes to form a rich tomato sauce. The Pork will be served with parmesan and butter polenta, pea and lettuce greens with lardon.

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Deli Truck Chilli Dog – Yum Yum

For those of you who want a slightly smaller dish we will be doing our famous Texas Chilli dog again. All ingredients for this very beefy dog are organic and the best of quality – we supply lots of different sides for our dog including bacon bits, fried onion, 3 mustards and 4 different hot sauces.

For the vegetarians we will be offering a very seasonal dish of steamed asparagus with a hollandaise sauce. This is one of the great dishes for late May early April.

So if you can make it this year to Kent’s lovely small relaxed and fun Beer Festival you can get more information by looking at the Old House Website at http://www.oldhouse.pub.

The Day starts at around 12.00 midday on the 28th of May 2017 and goes until 9.00pm. We’ll start serving food from 1.30pm until about 6.00pm. I hope you can all make it.

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Char Grilled Asparagus with Hollandaise Sauce

 

Deli Truck home made bacon. The best morning after breakfast

We decided as a treat on the 1st of January to host a small brunch with friends as a “morning after” get together. Planning ahead, we made our much asked for home cured bacon loin*. The end result Bacon and egg butties on fresh bagels.

The bacon curing process started almost two weeks before we needed it. First step was to brine a small pork loin in a Deli Truck original recipe. Our brine is made up of dark muscovado sugar, sea salt, lots of finely chopped fresh bay leaf, a sprinkle of Korean chilli power, powdered cumin, garlic, crushed coriander seeds and fresh ground black pepper.

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Home made bacon, with organic eggs on bagels, with HP.

The brine mix was liberally pressed into the surface of the pork loin and then placed in an air and water tight plastic bag – and in the fridge. About twice a day for 9 days the bacon was massaged and flipped over to make sure the brine was distributed equally. After 9 days the bacon was removed from the brine, washed and dried. Then air dried for another two days using the “fan in the fridge method”. Kids don’t do this at home…..

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Pork turns to bacon. This is the finished product after 9 days on the brine and 4 days air drying. Even we were a little surprised how good it was.

The flavours were amazing – a little lingering sweetness from the muscovado sugar, the cumin flavour was quite prominent, with a spiciness from the pepper and Korean chilli. Served with lovely runny eggs on super fresh bagels this was a treat for all as we slurped Champagne and Bloody Marys.

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The bacon being sliced ready for the pan.

*Our amazing home made dry cured bacon is available to any of our catering clients for brunches, bacon butties, corporate events and anything else you can imagine. Our you can visit us on the farm and purchase our bacon directly from us. As we all know – everything is better with bacon.

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Our bacon being sliced. I prefer slightly thicker bacon and the texture you cut by cutting with a knife.

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A very quick way to air dry. Using a small desk fan at lowest setting. 2 days makes it dry as paper on the outside but still luxurious and juicy on the inside.