Gourmet Hot Dog Toppings

Preparation time

30 minutes

Serving

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

jars and containers filled with various gourmet hot dog toppings

Preparation time

30 minutes

Serving

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

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 ​​into 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 

Method

Preparation time

30 minutes

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: