A new dish for the Deli Truck Supper club – that you can make at home.

More and more people have been enjoying our supper club menus during the Covid crisis so we will be carrying on with our innovative and super tasty delivered menus long after the pandemic has been controlled. So here is a new menu item that we have built after discussion with a quite a few of our supper club members. This is one of the tastiest meals we have cooked – jam packed with flavour and old favourites like char grilled polenta and oven grilled baby tomatoes.

This is how you can make our Mini Porchetta yourself at home – A pork chuck steak, flattened and stuffed with herbs, sun-dried tomatoes, parmesan, roasted pine nuts and garlic- then rolled and wrapped in bacon rashers. Fried to crisp the bacon then covered and slow cooked for two and a half hours at 150 C.

Porchetta, Deli Truck, Street food,
The ingredients that is rolled into the flattened pork steak. Add a pinch of Salt and pepper onto the meat
These chuck steaks are from the shoulder part of the pig. This is the same pork cut that we use for our renowned Pulled Pork. This is a super tasty cut but is a little tough – the best way to make it unctuous, creamy and tender is to cook slowly for two and a half hours at 150 degrees – and it stays moist.
The flattened pork chop with stuffing, ready to be rolled.
The final result before frying and then oven braising. We fry these finished porchetta’s to crisp up the bacon then oven cook for a couple of hours.

When it comes to cooking your Porchetta, fry the outside first to crisp up the bacon, then place in a baking tray sitting on a trivet of sliced onions and fresh thyme with a drop of water and cover with foil and slowly cook for two and a half hours at 150 C.

While the pork is cooking, make your polenta – I would always advise that you use the real thing, not instant polenta – the flavour and texture is markedly superior. The brand I have shown below will take 40 minutes to cook and you do need to stir it quite a bit. But if the temperature is low enough (just a light bubble every 30 seconds or so) you can stir it even 5 minutes or so, so it doesn’t stick the the bottom of the pan. When the polenta is very stiff and cooked add a good cup or two of parmesan and half a block of butter, with loads of fresh cracked black pepper and taste for salt, pour into a flat tray so the polenta is about 3 centimetres thick. Cool and then refrigerate.

For the tomato garnish put a couple of bunches of mini tomatoes onto a baking tray, drizzle with olive oil and pop in a hot oven (220c) for about 20 minutes, until the skins have split and the tomatoes have softened.

When it’s time to plate up, slice the polenta in to 2 x 3 inch pieces and either pop under a grill, pan fry or even shallow fry if you want to make it super crispy. Place tomatoes on top and sprinkle with balsamic and olive oil.

If you want to go the extra mile, then you could skim the fat off the liquid that will be in the bottom of the container the pork was cooked in – put the skimmed liquid in a small saucepan and reduce a little. You can then thicken with a roux or a teaspoon of gravy booster and serve on the side.

This dish has had a spectacular introduction to our clients who have all (without exception) gone just a little crazy over the robust and unctuous flavour of this dish.. Hope you cook it or try it next time I offer as a menu item from our supper club. If you want to go on our supper club list drop me a line on 01959 561737.

New Burger Sensation from the Deli Truck

The latest Deli Truck Burger – “Three Beefs with Balsamic Cranberry fried onions” After extensive testing (any excuse) this has turned out to be one of our favourites.. A burger of enormous flavour and with just the right balance of sweet and sour..

First the meat.. 1 thirds each of Brisket, Chuck and Short Rib with just a touch of super white beef fat – moulded into an 8oz puck of beefiness. Then we made a Balsamic (sour) Cranberry (sweet) fried onion compote – and for the final act – A toasted Ciabatta bun loaded with mature Cheddar, beef tomato, organic dry aged Bacon and our home made BBQ sauce. #burgers #streetfood Inspired by the Gourmet burgers at the Basin Burger House, in Midland, Texas – This burger is on our party and reception list for 2021 and beyond. #weddings

Monster Burger success

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

It’s Mexican Week at the Deli Truck

This week the Deli Truck delivery and take-out service is honouring the great cuisine of Mexico with a vibrant and super tasty dish. We will fill two CORN tortillas with a substantial beef and bean mixture and delectable and alluring Mexican spices. The filled Enchilada will then be slathered in Enchilada sauce, which we make ourselves, and then topped with two cheeses and grilled. 

Our Tequila Lime cheesecake topped with lime tequila cream and raspberry coulis. The biscuit base is made partly of crushed salted pretzels.

Make no mistakes this is a flavour packed robust beefy dish, so bring your appetite. We will be making a vegetarian version of this dish as well. And staying with the Mexican theme, pudding this week will be a Lime and Tequila Cheesecake topped with Raspberry Coulis and lime tequila cream. Hope you can join us… Delitruck.co.uk info@delitruck.co.uk  #streetfood #mexicanfood

The End Result
Half way through preparation
Ready for baking

Fresh picked Wild Garlic for Pesto

Always a great time of the year in the countryside as the fields erupt with wild garlic leaves. You can pick in most places during your daily exercise. Makes an amazing pesto and I mean amazing – a much stronger garlicky flavour mixed with pecorino, pine nuts and olive oil. You just blend the leaves with all of the above. We used it to dress Salmon last night…. A revelation.

Wild Garlic Pesto being made
Wild Salmon with Wild Garlic Pesto.

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.

Hot Chocolate, Deli Truck, Street food,

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

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.

Burger love, burger, catering, Deli Truck, Kent

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.

Deli TRuck, Kent, Catering Kent, Beer festival, sevenaoaks,

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.

Deli TRuck, Chilli Dog, Chilli, Catering, Kent, Beer Fetival,

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.

Asparagus, deli truck, catering, Kent

Char Grilled Asparagus with Hollandaise Sauce

 

Best steak ever and a bit about ageing.

This is not really a story about the Deli Truck, but what follows was such a wonderful foodie experience I have to share this with all and sundry.

We all know that ageing beef is what brings out the flavour and the quality of the meat. We also know that the only form of ageing is dry ageing – hanging in a temperature and humidity controlled cool room for up to 60 or even 100 days, with cool drying air circulating around a large prime cut of beef. Wet ageing in a tough plastic bag, with the air pumped out, is quite simply a revolting way to “age” beef as it has no contact with the air and so relies on anaerobic bacteria to tenderise the meat, which at times, can taste sour and watery.

But very few butchers dry age these days because during this very slow process, the cut of beef looses up to 20 percent of its weight as water evaporates away. This is what makes it more flavoursome and deeply red-brown in colour. Of course the water that evaporates, as far as a butcher is concerned is profit evaporating as well, as the weight of the cut decreases. This is the reason so many butchers will not dry age.

But on the few occasions that I have eaten properly air dried aged beef (I like it at about 40 days) it is a true revelation. The raw meat actually smells sweet, the all important fat is white but translucent and the entire cut has a wonderful nutty cheesy flavour and the good bacteria has done its job and slowly broken down the connective tissue and produced a super tender very very tasty steak.

The next thing that happened is that a few steak houses in the USA (notably David Burke’s Prime House in Chicago) started ageing their beef in cold rooms with a wall of Himalayan salt bricks stacked to the ceiling. This had a couple of profound effects on the beef – firstly the salty air being circulated around the large fridges has a slight anti-bacterial effect which means the beef can be aged for a longer time and secondly the salt produced a stronger drying effect and bizarrely a sweeter piece of meat. Recently a small number of UK meat producers have decided to salt dry as well.

Prime Rib, Salt cured beef, Deli Truck, Catering, Kent catering, wedding catering

The beef ageing cellars at David Burkes Primehouse in Chicago. These ageing rooms are stacked with Himalayan Salt bricks.

So onto my special beef day – Late last week my foodie wife came home from a pre-Christmas visit to Fortnum and Mason with a 1 bone prime rib cut of beef from shorthorn cattle, off the Glenarm Estate in Northern Ireland. But here’s the revelation, the Glenarm Estate has started to age its beef with Himalayan salt bricks. This is not just sophistry – salt ageing really works. The beef smelt sweet and fresh with a slight mushroomy cheesy nose. The meat was dark and the fat translucent.

Aged Beef, catering, Deli Truck, Kent catering, wedding catering, wedding

Prime Rib from shorthorn cattle on the Glenarm Estate in Northern Ireland. This piece has been aged in a salt room for 28 days.

It was such a special piece of meat that I didn’t want to mess it up by overcooking, so I seared on top of the stove on all sides then put the pan in the oven at 180 for about 8 minutes. I put a temperature probe into the meat and pulled it from the oven when the core temperature reached 50 degrees. With a normal, supermarket, wet-aged, flaccid bright red steak this would be too rare – but in this piece of meat (after a 20 minute rest) this proved spot on. The ageing process had, to my eyes, part cooked the beef already. This was a wonderful special treat and a truly exceptional piece of beef. Well worth the trip to Fortnums to track down.

It’s also very expensive – this piece cost close to £30 pounds – but like all good things, you dont have to have it every day. I would gladly cut my red meat intake down to 5 or 6 times a year (instead of twice a week) so I could afford the best – and this is it.

NOTE: if you are well versed in cooking steak and use the finger prodding method to feel how it is done – you may have to change your methodology with meat like this. I found with this cut that the meat had lost so much water due to the ageing process that when prodded it felt very firm at all stages of cooking. So when it was very rare (checked with temperature probe) it felt almost well done. Something to be aware of….

NOTE: Always ask your butcher if his meat has been dry aged or wet aged in a bag (called the cryovac method) if it has been wet aged don’t buy it, but kindly ask if he can get dry aged beef. The more people that ask the more opportunity we have for getting better quality meat.

 

 

Skinning and trimming Fresh Salmon

The day of the big party has arrived and this morning we have been skinning 7 full salmon fillets and trimming to make a sensational Salmon en Croute with Nori and Serrano Ham. This should provide around 60 portions, with an average of 8 to 9 portions per filet depending on their size.

Del Truck, catering, salmon

Skinning the salmon fillets, trying to have as little wastage as possible

Salmon skinning with completed salmon in the background

Salmon skinning with completed salmon in the background

Deli Truck, Salmon

A really good Salmon Skinning knife helps make this sometimes very difficult job easy. There should be very little waste after the skin has been removed.

Fresh Home Grown Summer Salad for our guests

Growing our own salad again this summer for our clients parties. This year we have come up with a slightly different way of growing. Because this year we are almost booked out all the way through to October, we can plan our salad growing period for each individual party. For example – salad in photos below is just becoming perfect. We planted this lot specifically for a large 21st birthday party in 8 days time. Salad will then be at it’s best – so we will pick on the day of the party. It will be crunchy, fresh and additive free. Also adding beet leaves this year to our usual “green” salad. A large percentage of the young party goers attend a culinary school in Switzerland – so they know their food and expect the best.

deli truck, salad, catering, summer

This year we are growing yellow beets and using the leaf for our green salad selection. A slightly bitter leaf, works well with an mustard based emulsion vinaigrette, with a little bit of palm sugar added.

Deli Truck, salads, summer

This years selection of leafs for our green summer salads.

Lettuce_leafs_WR