Who knew that hot dogs could be this good! Organic smokey outdoor reared old spot hot dog sausages in natural casings, cooked in the same pan with butter softened fried onions then loaded in to ice gem, chard and kale leaves drizzled with stripes of American mustard, tomato ketchup and mayonnaise. Lip smacking gorgeous and the kids loved them too, no one missed the bun!
Ingredients
(serves 3-4)
6 Helen Brownings Organic hotdogs
2 ice gems
2 ice gems
6 chard leaves
6 kale leaves
2 spanish onions sliced
25g butter
1 glug olive oil
STRIPES
American mustard
Tomato ketchup
Mayonnaise
Heat the butter and olive oil medium hot in a saucepan, add the hotdogs and cook for 2 minutes before turning, add the onions and cook for a further 5 minutes stirring occasionally. Remove from the heat, on your serving plates layer up 2 ice gem leaves, 1 kale and 1 chard leaf per hot dog, fill with the onions and one hotdog then generously drizzle over the stripes.
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