Hog Roast Brentwood recently catered Gabrielle’s daughter’s birthday party, where we cooked a scrumptious hog for more than fifty guests. For her daughter’s sweet 16th, Gabrielle had asked us for recommendations and when we told her about our traditional centrepiece signature dish, which we can serve as pigs in buns (otherwise known as hog roast rolls) or as a meal together with seasonal vegetables and a choice of potatoes, she decided that the guests would love to be treated to our amazing pigs in buns.
Gabrielle also asked us if we could possibly provide a vegetarian option for one of the guests and we let her know that we have spent years catering for special diets and that our Hog Roast Brentwood chefs can easily whip up a tasty suitable dish. For vegetarians, we can prepare, cook and serve lovely delights such as veggie burgers, quiche or stuffed mushrooms or peppers but undoubtedly our most popular option is our veggie kebabs. We add chunks of fresh halloumi and vegetables such as mushrooms, peppers, red onion, courgette and tomatoes to skewers and grill, then serve in pitta bread with a Tzatziki dip. Gabrielle thought this would be a perfect choice and that some of the carnivores would want to try them too.
On the day of the birthday party, our Hog Roast Brentwood chef and assistants made their way to the venue, a lovely hotel where we set up our gazebo and serving tables in the gardens. The first order of the day was preparing the meat to be roasted, so our chef scored the pig all over in diagonal shapes, covered it in lots of water and then massaged in plenty of salt, which makes the crackling. Then it was time to set the hog roasting for hours on end, at a low temperature so that it cooked thoroughly, through and through.
Nearer to the time of service, we freshly prepared and grilled the skewers and prepared the ingredients for the pigs in buns – our yummy apple sauce and stuffing, fresh bread rolls and condiments. By 3pm, we had a magnificent hog roast ready to carve.