Roasting , the Maloney’s way
Meet the expert: Ellis Metcalfe, butcher
“We roast a variety of meats such as beef, pork and hams. Not to mention homemade Haslet and award-winning faggots! The process is fairly straightforward: some products are put into roasting bags first to retain their juice and flavour; other items are placed directly on a tray and into our roasting ovens.
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 placed in a water bath or a temperature-controlled steam environment for longer than normal cooking times—72 hours in some cases — at an accurately regulated temperature much lower than normally used for cooking, typically round 55°C-60°C for meats and higher for vegetables. The intention is to cook the item perfectly evenly (ensuring the filling is properly cooked without overcooking the outside) and retain moisture.”
“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.”