The Ultimate Hot Dog

Serves 4

These hot dogs are based on everyone’s favourite Christmas side: pigs in blankets. Like Christmas trees, hot dogs are thought to originate in Germany, so I’ve added a bit of curry powder, German mustard and Bavarian cheese as a nod to that. The Butcher’s Tap & Grill is the place to get great hot dogs and bacon from to make this at home.

BARBECUE BURNT ONIONS

INGREDIENTS

• 2 large onions, finely sliced

• 3 tbsp vegetable oil

PIGS IN BLANKETS

INGREDIENTS

• 4 jumbo sausages

• 2 heaped tsp mild curry powder

• 12 rashers of streaky bacon

GERMAN MUSTARD MAYO

INGREDIENTS

• 100g thick mayonnaise

• 40g German mustard

• 3 tsp finely chopped shallot

• 10 cornichons, finely sliced

• 2 tbsp finely chopped dill

• Salt and freshly ground black pepper

TO ASSEMBLE

• 4 long hot dog rolls

• 8 thick slices of smoked

Bavarian cheese

• 8 large slices of dill pickle

• A bunch of spring onions, green part only, finely sliced

Method

1 To cook the onions, place a cast-iron pan on the hot barbecue and add the oil. When it is hot, add the onions with a generous pinch of salt. Stir well and cook for about 20 minutes until softened, dark and caramelised.

2 Meanwhile, prepare the sausages. Poke a metal skewer through the length of each sausage and lay the skewers on a tray. Season with the curry powder, trying to get an even coating all over the sausages. Wrap each one in bacon, using 3 rashers per sausage, and secure the bacon with a couple of cocktail sticks.

3 Lay the bacon-wrapped sausages on the hot barbecue and cook for about 10 minutes, turning every minute or two. While they are on the barbecue, mix the German mustard mayo ingredients together in a bowl, seasoning with salt and pepper to taste; set aside until needed.

4 Once the sausages are cooked through, lift them off the barbecue and place on a tray. Remove the cocktail sticks and metal skewers.

5 To build the hot dogs, slit the rolls open through the top and lay the cheese slices in them. Add the bacon-wrapped sausages and top with plenty of caramelised onions and the pickle slices.

6 Place the hot dogs on a sturdy baking tray on the barbecue, put the lid on and leave for a minute or two so that the cheese becomes all gooey and melted. Transfer the hot dogs to plates and spoon on the German mayo. Scatter over the spring onions for freshness and serve.

Mushroom Risotto

Serves 6

There isn’t a grain of rice in sight in this tasty ‘risotto’, which is made using two different kinds of mushrooms instead. The process is relatively simple, we combine finely diced king oyster mushrooms with a creamy mushroom puree. Parmesan and fresh chives finish it beautifully.

Ingredients

• 500g king oyster mushrooms, finely chopped (approx. 4mm)

• 315g button mushrooms, washed and finely chopped

• 140ml double cream

• 12g fine salt

• 40g button mushrooms, washed and finely chopped (additional to finish)

• 40g diced Mozzarella cheese

• 10g chives, finely chopped

• 25g best-quality Parmesan cheese, finely grated

METHOD

1 Place the finely chopped king oyster mushrooms in a pan along with 100ml water. Cover with a lid and cook for 10 minutes. Drain and set aside.

2 Place the finely chopped button mushrooms into a medium pan along with the cream and salt.

3 Cover with a lid and cook over medium heat until the mushrooms are tender. Transfer this mixture to a blender and blend to a smooth puree.

4 Place equal amounts of the cooked king oyster mushrooms and mushroom puree into a pan over a medium heat to warm through.

5 Stir through the additional 40g finely chopped button mushrooms, then add the diced mozzarella about 30 seconds later.

6 Finish with the chopped chives and grated Parmesan before serving.

For more recipes and details about Tom Kerridge’s restaurants, visit tomkerridge.com