Hog Roast Whichford had the delight of catering for a logistics company in Milton Keynes last Tuesday. As it was just three days away from Christmas, of course the company selected a festive inspired menu.
Being in logistics meant that there were many different shifts that needed to be catered for so catering manager Ben and assistant Becca served over 8 hours.
Hog Roast Whichford has been practicing a cooking technique called Sous Vide (SV). Sous-Vide is a cooking process whereby the food is cooked at a low temperature over a long period of time. The food is placed into a special plastic bag which is pressurised through a vacuum seal. For instance, the Turkey was placed inside a bag with a mixture of buttered sage and then sealed. Once it is sealed, the bag is then dropped into a temperature-controlled water bath and is left to cook. The whole processed ensures that the food is cooked evenly and retains moisture therefore making the Turkey incredibly juicy. Sous-Vide is widely used in high-end restaurants and a favourite of chefs such as Heston Blumenthal and Thomas Keller. Once the food is cooked it can be served for up to 4 hours or chilled to be used at a later date. By doing this process, it allowed catering manager Ben to ensure that the food was fresh and juicy for each setting across the afternoon/evening.
The menu was a Christmas feast of Turkey with homemade sage and onion stuffing not forgetting the traditional cranberry sauce to compliment it, homemade exceedingly tasty cauliflower cheese, a vegetable medley of glazed sprouts, green beans, peas and carrots, an array of colours and homemade gravy to finish off the plate. This delicious meal was enjoyed on Hog Roast Whichford’s wooden plates with wooden cutlery, not only does it give a lovely display, but the plates are also biodegradable so therefore eco-friendly which many of Hog Roast Whichford’s clients appreciate.