Its that time of the year when I work 16-17 hours a day, lose half a stone in weight (not such a bad thing) and do my hardest to make a little cash for my family on the side by running the food operation at at my beer fest.
Over the last couple of years I have tried lots of different offerings – but have finally settled on my current menu. I would like to do more, but I dont actually get to do any of the cooking myself as I am too busy, so rely on some kind volunteers.
My current offering is based on variations on some nice jumbo bratwursts, I have “branded” them with nice names and logos and the “double piggy” with pulled pork is my best seller.
I make a large pot of chilli, and about 6 shoulders of pulled pork too. The picture above is a “Buddha” (Make me one with everything and a pulled pork bap.
Keeping things hot in my new electric bain marie. The beer fried onions are always popular.
I also splashed out on big chunk of brisket going cheap and roasted it overnight with some basic salt & pepper – it was amazeballs!
In the past I have made a few attempt at veggie curries etc but this year I found a recipe for veg pilau made in the slow cooker – I cooked a simple veggie curry with yoghurt, then added it to the rice in the cooker and let it do its business. I then portioned it up and pinged it in the microwave when anyone wanted a veggie option.
A splash of bombay duck pickle and they were really good!
Only another 8 months till the next festival – I feel better knowing that I finally have a menu that works, can be cooked by anyone, and a lot of the preparation can be done in advance.