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

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.

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.