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…

 

 

 

 

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 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.

An atmospheric wedding on a windswept nature reserve in Kent

This had to be one of the most atmospheric weddings we have catered for. The venue was Kingshall Barn on the windswept salt mashes of the Elmley Nature reserve on the Isle of Sheppey. The clients and guests are all committed lovers of wildlife and choose a perfect spot for their nuptials. On the day of the wedding even the local cattle were trying to find a place to hide from the stormy winds that blasted across the flat salt marshes. It was like stepping back in time – we half expected Dickens to walk past and nod a reserved good afternoon as he wandered though his favourite Kent landscape.

A large number of guests stayed overnight – Glamping on the grounds.

We set the Deli Truck up in the lee of the barn to protect us from the elements as much as possible. We ended up having to put the salads and condiments buffet table inside the barn, as our famous coleslaw was trying to make a break for freedom in the wind. We produced for these clients a particularly complex menu, mainly due to a large contingent of vegetarians and vegans. We produced a selection of off menu items as well, including sea bass sandwiches and halloumi burgers.

But the photos tell the story the best. It was a great day with really fun and enthusiastic clients.

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The great barn at the wedding venue at the Elmley Nature reserve in Kent.

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The Bride and Groom at the Deli Truck

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Speeches in the Big Barn as the after ceremony party begins to warm up.

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We loved the wedding cake – very of the moment and now. Forget those boring old wedding caterers, this is all so much more fun and relaxed.

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Many of the guests stayed until the following day – glamping on the Elmsley nature reserve – what fun.

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Some of the multi coloured mixers at the bar

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The Menu for the wedding. The Deli Truck stayed open until late so guests could come back again and again if they wished to – and many did.

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Those damn cows. Looking for shelter on a blowy cold day. This is part of the Elmsley Nature reserve

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The Deli Truck

The best chocolate brownies for 170 people

You would not believe the ingredients needed to make our famous chocolate brownies – especially if its for large numbers. We get asked time and time again why our brownies are soooooo good. It’s simply really – the quality and quantity of the ingredients. We use only the best chocolate, butter, coco and  free range eggs. Below is part of the ingredient list for brownies for 170 people for a wedding reception in London.

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Some of the ingredients for making Deli Truck Chocolate brownies for 170.

For this recipe (for 170 people) Miri uses three different chocolates. All up 32 bars. Half the chocolate in this recipe is Lindt 70% cocoa solids for a bitter dark taste. Followed by 8 bars of Green and Blacks 39 % cocoa solids milk chocolate, and 8 bars of Lindt Milk chocolate. Then their’s the heart stopping amount of butter – 4 kilos, and 64 free range eggs, then flour and 1.25 kilos of coco powder. We always serve this with lightly whipped Amaretto cream, for this amount we will use a bottle and a half of Disaronno just for the whipped cream. In our small kitchen it will take around 6 hours to prepare and bake 8 large trays of brownies. We have found over the years that the taste gets better and deepens if you cook the brownies 48 hours before they are to be eaten and then store in an airtight container.

Feeding the grape pickers at the Squerryes Estate.

“Hi Dennis and Miri, Thank you so much for today.  The food was delicious, you really pulled the stops out.  All feedback was positive, seriously brilliant!”  Alisoun Hunter, Westerham.

“Thank you to all of our members and friends for helping with our harvest on Sunday. Food from  was the icing on the cake!”   The Squerryes Estate.

“A mention for the delicious pulled pork that greeted pickers!”  John Mobbs @GreatBritWine

A great day at the Squerryes vineyards in North Kent as professional pickers mingled with the “Friends of Squerryes” to pick some grapes, catch up and indulge in Deli Truck food.

These grapes will go to make the Squerryes Court award wining Methode Champenoise sparkling brut -with a perfect blend of 45% Chardonnay, 35% Pinot Noir & 20% Pinot Meunier.

A strict rule, that guests had to pick grapes before they could have lunch from the Deli Truck was roundly ignored from the beginning. It was a great family day with many of the children loving the grape picking.

The estate asked us for good hearty food offerings to feed both the professional pickers and the “Friends of  Squerryes” pickers and their families. Our legendary pulled pork, gourmet hot sausage in a brioche bun and chocolate brownies with amaretto cream went down a treat.

As you can see we were truly in the middle of a paddock and like many of our events we are completely self sufficient with our own generators, onboard fridges, freezers, gas grills and hot water.

Also a special thank you to John Mobbs from the highly acclaimed Great  British Wine website for some of the photos (the good ones) on this post.

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The Deli Truck amongst the vines on a beautiful autumnal day @squerryes estate. With some of the “members of Squerryes” pickers enjoying their hard earned Deli Truck lunch. (photo – John Mobbs)

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The Deli Truck at the great grape harvest at the Squerryes Estate in Kent. Feeding the grape pickers and friends of the estate.

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The Deli Trucks famous 10 hour smoked pulled pork sandwich. Photo: John Mobbs

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Grapes ready for crushing @Squerryes Estate

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The deli Truck @Squerryes estate vineyards in Kent. getting ready to feed the grape pickers. (Photo: John Mobbs)

 

Private party in grand home

From the Hostess to her guests, the morning after: “Hi everyone, Thank you all for your messages today. We had such a fab evening, so lovely having everyone here. J and I managed to sneak off around 2:15am, leaving the hardcore Michael Jackson fans in full thriller mode. I want to thank Dennis and Miri so much for catering for us last night. The menu was perfect and the courses were absolutely delicious. They both put so much time and effort into last night and it showed. Anyone planning an event must check out www.delitruck.co.uk, from deli truck to fine dining, I think everyone will agree, it was perfect.  See you all for the next one”
L & J,  Brasted, Kent

From a guest: “Such a fabulous evening, there were a lot of laughs and probably a lot of sore heads on Sunday. Thanks Dennis, Miri, the food was delicious!”  Vicki C-S

Our first private sit down dinner party of the 2016 season was a spectacular event – with guests  enjoying a lavish menu in a wonderful house. We were asked to produce a menu using quality ingredients for a group of “meat loving” foodies who all love their food and great parties. We were lucky that the hosts kitchen was large with much bench space for plating up, cooking and preparation. The dining room where the guests were seated on two large tables was a short walk from the kitchen down a front hallway. All in all, for in-house private catering, it doesn’t get better than this. For the event we had three staff in the kitchen and two servers in the dining room including a professional mixologist on the bar who double up as a waiter.

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Plating up the entree of hot smoked salmon (smoked over oaks and apple wood) on a pea and wasabi puree with asparagus and broad beans

The main course was Prime Rib-Eye roasted and then carved into single steak sized portions. We decided to cook the rib-eye American style, very low and slow, to maintain moisture and when cooked medium the pink was right through the joint. This does take exacting timing, when you are cooking meat at 100 degrees and then wanting at least 45 minutes resting. Two complete ribs were seared at a high temperature than placed in the low ovens 4 hours before service. Every ½ hour we basted in Marrow oil and took an internal temperature reading. At just over three hours in the oven the internal temperature of the meat reached 63 degrees. We retrieved the meat from the oven and rested under foil for  a hour. During this time we made fresh Béarnaise sauce and the marrow gravy, whipped up egg whites and them added to the already seasoned carrot puree for the carrot soufflé.

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Pre service briefing with the two wait-staff and kitchen staff in the hosts amazing kitchen.

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The Menu

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Scraping the bone marrow out of 8 large marrow bones. The marrow oil in the bottom of the pan after roasting was collected into a syringe and injected into the middle of each full rib-eye. The marrow chunks were  warmed with the roasted pan juices to made an incredible sauce for those who wished to have more than the home made béarnaise sauce.

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For dessert we were asked to do do something simple and refreshing – so we choose a home made lemon posset – which we made very tart and lemony. We dusted with corn flowers and crystallised rose petal – and served with a lemon biscuit and our home made crystallised lemon skin.

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The Deli Truck at secret beer festival

The owner of this pub is not big on advertising – in fact the Old House at Ightham is perfectly named – with no signs and no overt advertising this is just like an Old House.  It’s almost invitation only as Nick the Publican is holding a small (but perfectly formed) beer festival this week-end. The Deli Truck will there on the 29th of May from midday to 10 pm,  and we will be selling our favourites.

Our menu will include our top sellers. Our freshly made double cheese/bacon steak burger – our 10 hour smoked pulled pork – our cajun sea bass fillet and our Texas monster beefy chilli dog, with Korean spices.
The Old House Pub dates from the 17th century and is on the Campaign for Real Ale’s National Inventory of Historic Pub Interiors. The owner of this pub is known and respected for his dedication to real ale, with a continuously changing beer menu from many boutique brewers and some of the big ones as well.

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The Old House at Ightham – no signs, you can easily miss it when you drive past.

This is going to be a real fun day – a relaxed pub, great beer and Deli Truck food. Come and join us at Redwell Lane, Ightham, TN15 9EE, Kent

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This is a great pub – like pubs used to be, with a very dedicated group of locals who love the place.

On our Menu will be our usual favourites – our 8oz double cheese/bacon burger our home made pulled pork sandwich and our sea bass fillet on a panini and a new favourite our Texas style brat sausage topped with beefy spicy chilli – messy but sensationally robust flavours.

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The Old House at Ightham – beer festival Sunday the 29th of May from midday to 10pm.

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Del Truck Texan Chilli Dog