Western Dog with Sweetcorn Relish

Ingredients

10 8.5" Jumbo Hot Dog Rolls
10 Beef sausages
10 slices cheddar cheese
Mustard

Rhubarb compote:

400g rhubarb diced in cubes of 5x5 mm.
100g. sugar
1 teaspoon salt
100ml vinegar
100ml water

Roasted corn:

200g sweetcorn
2 tablespoon oil
1 teaspoon salt

Oven-baked tomatoes:

8 tomatoes, halved
2 tablespoon oil
1 teaspoon thyme
1 tablespoon fresh basil, chopped
Salt and pepper

A western hotdog with rhubarb compote, pan-fried sweet corn, oven-baked tomatoes, cheddar cheese and mustard.

The cheese adds richness and an intense flavour that is perfect when combined with the salty flavour of the pan-fried sweetcorn and sour tomatoes.

TIP: By adding cheddar cheese, you complement the flavour composition with a richness and a true taste of the western

Instructions

Rhubarb compote:

Mix all ingredients except from rhubarb and let it boil up.
Add the rhubarb and let it boil for an additional 3 minutes.
Put the compote in a container and let it sit in the fridge for 1 hour.

Roasted sweetcorn:

Roast the sweetcorn in oil until they are light brown and crispy.
Flavor with salt before serving.

Oven-baked tomatoes:

Flip the tomatoes in a bowl with the remaining ingredients.
Place them on a baking sheet and bake them by 105 degrees C for minimum 3 hours.
Let the tomatoes cool down and put them in a sealed container with oil covering all the tomatoes.