Recipe inspired by Esther Malan - YOU Magazine.
Serves: 4
Preparation Time: 15 min
Cooking Time: 10 min
| Ingredients: |
|
| 4-8 | Eskort Smoked Viennas |
| 15 ml | olive oil |
| 1 knob | garlic, sliced in half |
| 1-2 | chilies, finely chopped |
| 125 ml | caster sugar |
| 125 ml | fresh thyme |
| Salsa |
|
| 1 | 1 red onion, diced |
| 2 | tomatoes, cubed |
| 1 | avocado |
| handful | fresh coriander |
|
| juice of 1 lime |
|
| salt and freshly ground pepper |
| To finish |
|
| 4-8 | hotdog buns sliced open and buttered (or baguette) |
| 30 ml | sour cream |
| 5 ml | smoked paprika (optional) |
Method:
-
Add the Viennas to the pan and fry until heated through and lightly charred.
Chilli Relish:
-
In a small saucepan over medium, heat the sugar and water, add the thyme and chilies. Cook until the syrup has reduced by half. Store in a small jar in the fridge.
Garlic Crème Fraiche
-
In a frying pan place the halved garlic cloves in a half a cup of water and cook until the water has evaporated, let the garlic fry until golden
-
Mix some of the sweet roasted garlic cloves with the crème Fraiche.
Salsa Mix:
-
Cut the cocktail tomatoes in half, thinly slice the red onions and chop the coriander finely. Mix together with olive oil, lime zest, lime juice, salt and pepper.
To Serve:
-
Thinly slice the avocado and set aside.
-
Melt the butter in a small saucepan and brush melted butter inside the baguette.
-
Assemble the “Hot dog’ by starting with the salsa, add the Viennas, then serve with crème fraiche, a drizzle of chilli relish and an ice-cold beverage.
