Gourmet Hot Dog Toppings

Preparation time

xx minutes

Serving

Preparation time

xx minutes

Serving

Ingredients

Pickled bok choy:

  • 4 bok choy, coarsely chopped

Pickle juice

  • 200ml vinegar
  • 200g sugar
  • 1 small fresh chili, chopped 
  • 1 tbspn salt

Mango salsa:

  • 2 mangoes, sliced ‚Äč‚Äčinto 0.5cm cubes
  • 1 clove garlic
  • 2 tbspn honey
  • 1 tbspn chopped tarragon
  • 100ml vinegar
  • Salt and pepper

Coconut mustard:

  • 400 ml coconut milk
  • 1 clove garlic
  • 3 tbspn Colman`s mustard powder
  • 1 tbspn mustardseeds
  • 5 fresh sage leaves

Pan-fried sweetcorn:

  • 200g sweetcorn
  • 2 tbspn oil
  • 1 tspn salt

Oven-baked tomatoes:

  • 8 tomatoes, sliced into quarters
  • 2 tspn oil
  • 1 tspn thyme

Yellow, coarse ketchup:

  • 6 yellow tomatoes, coarsely chopped 
  • 50g finely chopped capers 
  • 2 cloves garlic,  coarsely chopped
  • 100ml apple cider vinegar
  • 50g opnion, finely chopped
  • 2 tbspn honey
  • 20g rosemary, chopped
  • Salt and pepper

Pickled carrots:

  • 200g carrots, finely sliced

Pickle juice 

  • 200ml vinegar
  • 200g sugar
  • 1 bay leaf
  • 1 tspn salt 
  • 5 peppercorns

Fried cauliflower:

  • 200g cauliflower, sliced into strips 
  • Salt and pepper

Rye bread and onion crumble:

  • 100g rye bread, greated or blended into crumbs
  • 2 onions
  • Salt and pepper

Potato aioli:

  • 2 egg yolks
  • A pinch of salt
  • 1 tspn Dijon mustard
  • 1½ dl grapeseed oil
  • 1 garlic clove  
  • 50g coarsely mashed potato

Rhubarb compote:

  • 400g rhubarb, sliced into 0.5cm cubes

Pickle juice

  • 100g sugar
  • 1 tspn salt
  • 100ml vinegar
  • 100ml water

Pan-fried portobello mushrooms:

  • 100g Portobello mushrooms, sliced into 0.5cm cubes
  • Dash of oil
  • Salt and pepper

Fennel Crudite:

  • 1 fresh fennel, sliced paper thin on a mandolin.
  • Ice water

Crispy onion rings:

  • 1 large onion
  • A pinch of salt, for seasoning

Sweetcorn and asparagus cream:

  • 200g asparagus
  • 100g sweetcorn
  • 100ml tangy mayo
  • Salt and pepper 

Pickled rhubarb:

  • 400g rhubarb, finely cut into slices or strips

Pickled juice

  • 200ml vinegar
  • 200g sugar 
  • 1 bay leaf
  • 1 tspn salt
  • 5 peppercorn

Creamy cauliflower:

  • 150g cauliflower, chopped into small florets
  • 50g cauliflower, left overs (i.e. stalk)
  • 200ml cream
  • Salt and pepper

Portobello ketchup:

  • 300g Portobello mushrooms. 
  • 100ml apple cider vinegar
  • 3 large tomatoes, coarsely chopped
  • 2 garlic cloves, coarsely chopped
  • 2 tbspn honney
  • 100g onion, chopped
  • 25g thyme and rosemary, chopped
  • Salt and pepper  

We have developed new and exciting toppings, sauces and garnishes for you to create true gourmet hot dogs. 

Instructions

Pickled bok choy:
Mango salsa:
Coconut mustard:
Pan-fried sweet corn:
Oven-baked tomatoes:
Yellow, coarse ketchup:
Pickled carrots:
Fried cauliflower:
Rye bread and onion crumble:
Potato aioli:
Rhubarb compote:
Pan-fried Portobello mushrooms:
Fennel crudite:
Crispy onion rings:
Sweet corn and asparagus cream:
Pickled rhubarb:
Creamy cauliflower:
Portobello ketchup: