Cooking & roasting , the Maloney’s way
Meet the expert: Ellis Metcalfe, butcher
“”We cook our hams by steam – placing them in cooking bags, putting them on a trolley and wheeling them into the walk-through steamer for nine hours.
Meanwhile our pie and sandwich fillings are cooked in sealed vacuum pouches and placed in a temperature controlled steaming chamber for several hours, the temperature is accurately regulated and is much lower than is normally used for roasting (typically around 90ºC for meats). Cooking them this way ensures the fillings are properly cooked whilst retaining the moisture and all their natural juices and flavours.”
“Keeping an eye on every single tray to ensure everything is cooked to perfection!”
“We’ve recently started making smoked BBQ pulled pork which is really popular and so tasty! We slow-cook the pork for 10-12 hours, then pull all the meat from the bone and mix it with our special sauce.”