Many times over the last 12 years we have produced our fabulous paella dishes for up to 200 guests – but we also enjoy making s,aller amounts for smaller parties like this one below for around 35 people.

This paella was made for a group of 35 young people many of them are Brazilian who have resettled in the UK. We always use prime imgredients for our paellas – this one was a Chicken, Pork and Chorizo version. And of course it was raining so we decided at the last moment to set up our paella operation in their garage.

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. 

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.

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.

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 Video – Monster Burger Video.

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

The beautiful bride and groom

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.

Grazing Table for weddings

Deli Truck Grazing table for weddings

The monster Cheese platter.

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

Vegetarian Halloumi Burger from the Deli Truck        

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.

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

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

 

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.

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…..

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.

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.

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

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.