inspired by esther malan – YOU MAGAZINE
Chilli Fried Hot Dogs with Mexican Salsa
Preparation Time: 15 min | Cooking Time: 10 min | Serves: 4
4-8 Eskort smoked viennas
15 ml (1 T) olive oil
1 knob of garlic (sliced in halved)
1-2 chilies, finely chopped
125 ml caster sugar
125 ml fresh thyme
1 red onion, diced
2 tomatoes, cubed
1 avocado, cubed
Handful fresh coriander
Juice of 1 lime
Salt and freshly ground pepper
4-8 hot dog buns, sliced open and buttered
30 ml (2 T) sour cream
5 ml (1 t) smoked paprika (optional)
Add the Viennas to the pan and fry until heated through and lightly charred.
In a small saucepan over medium up 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 Créme 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.
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.
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 creme fraiche, a drizzle of relish and an ice-cold beverage.