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.

Deli Truck builds Old School French Dish for a new audience

Marmite de Dieppoise – By Dennis Broadfield

One of the best seafood dishes I ever tasted was 20 odd years ago at a restaurant in the elegant Edwardian seaside resort of Le Touquet in Northern France. The dish was called La Marmite Dieppoise and included in one a shallow pot a mixture of white fish, mussels, prawns, scallops, tiny boiled potatoes and carrots finished with saffron, fish stock, cream and a hint of curry powder. Such a tiny amount of curry powder is used so it’s not discernible as curry but it does produce an undercurrent of flavour that in many ways is the backbone of the dish.

The final product – just out of the oven piping hot and ready to eat with crunchy French bread for dunking and a robust crispy white wine.

Anyway it was amazing and every time I have been back to Le Touquet I have visited the same restaurant and had my Marmite with crusty bread and a good crispy white wine.

I have experimented over the years, making this dish at home and I think I have finally come up with a recipe that is reasonably easy to do and very authentic. So here goes – THE MAKING OF A MARMITE DIEPPOISE. And first we have the ingredients.

Deli Truck, ingredients, fish stew,
The ingredients for a Marmite.

All very easy to find and apart from the fish stock all cooked in one go in its serving bowl. In this case I used small pieces of Monk Fish, Salmon, Prawns, Squid and mussels. All the fish is interchangeable – whatever you can get on the day – but you must have mussels, this is one of the key flavours of this dish.

To make a very easy but fully flavoured fish stock – I bought a whole salmon for another purpose and saved the head, bones, tail and skin in the freezer and when I needed this stock I threw the salmon bits in a stock pot with water, a onion cut in half, 2 large carrots, three celery stalks, 2 bay leaves and 10 whole peppercorns. This must be very lightly boiled (so you can just see a shimmer on the surface of the liquid) for around 4 hours, while taking away any residue that floats to the top of the stock. While the stock is simmering cook your carrots and potatoes in the stock until just cooked – remove the potatoes and carrots and put to one side. When the stock is reduced by a half to 1 third take off the heat and put to one side – you can even do this the day before if you wish. If the stock tastes watery just keep reducing.

Deli Truck, seafood, fish, street food
Close up look at the raw ingredients for a marmite before the cream sauce is added and it goes in the oven for 15 minutes.

Nows the time to lay out all your raw ingredients and the cooked potato and carrots in the final serving bowl. This can also be done hours in advance and covered with cling film and left in the fridge. It also means the fish never gets stirred or cooked or transferred from fry pan to plate to serving dish – so it doesn’t break up.

Deli Truck, Marmite Dieppoise, seafood, fish
The fish and seafood goes into its final serving bowl raw along with its vegetables. This means when the whole dish with the sauce goes in the oven for 15 minutes the fish is not overcooked. This also means all the flavour from the fish go directly into the sauce for even greater flavour.

Making the sauce is next and it’s very easy – lightly sauté shallots and lardon in the bottom of s largish pan for 10 minutes until soft and cooked. Add 2 cloves of crushed garlic and a pinch of curry powder – then add a 1/3 of a bottle of robust white wine and the fish stock – two minutes later add around 250 ml of cream, stir well and bring to a simmer for 2 to 3 minutes, take off the heat and add the chopped parsley and chives and season to your taste with salt and pepper.

Cream Sauce
The Sauce is made by lightly sautéing shallots, garlic and lardon before adding the Fish Stock, saffron, white wine, Bay leaf, black pepper and chives, lightly reduced (it should be a runny light cream sauce – not a thick gluggy one) and a pinch of medium curry powder.
Deli Truck, Marmite, Cream, Chives
Just before the cream sauce is poured over the raw fish, add a good handful of chives and a squish of garlic for a subtle alum flavour.

Pour the sauce over the raw fishing and pop in the oven for 15 minutes at 200c – After 15 minutes the fish and seafood will be cooked… Eat and enjoy with lots of dunking. This is a great dish and very easy to make. I hope you have a go. If you’d rather just eat it, contact us at the Deli Truck and we will gladly add this to your next party menu…

Deli Truck, seafood, Fish, Marmite
And the final result as it comes out of the oven piping hot, unctuous and perfect with crusty bread and a good Sancerre.

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

Deli Truck Paella test run

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

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

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.

Grilled octopus from start to finish

Prepping for a seafood starter for BBQ lunch tomorrow. Can’t wait for char grilled squid, octopus and green prawn salad. I braised a whole raw octopus in a stock of onion, carrot, bay leaf, Lemons and salt. It goes into the pot looking like an alien and comes out 1 and a half hours later blushing and tender – and ready to go into a bath of olive oil, garlic and fresh chilli, which it soaks up to stay tender and moist. Tomorrow for lunch it will hit a super-hot char grill for intense flavour.

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

Unique double pie to celebrate VE Day

For tomorrows VE Day celebations the Deli Truck delivery service has produced a unique Allied/ English pie.

Shepards Pie for the Brits (Lamb) and Cottage Pie for the Aussies, New Zealanders and Canadians (Beef). All in one container – but separate.

Just finished piping the mash and about to start delivery… One of my very elderly customers cracked me up when I told her I was creating classic English food from 40’s era. She said, “Well I hope it’s better than ones we ate during the war”.. I convinced her it was. You can see in the photo below the lighter meat is the lamb and the darker meat is the Beef. The mash used up three packets of butter. #shepherdspie #cottagepie #delitruck

“creating the two meats cottage pie