Hayden Quinn

LIVE LIFE | EAT WELL | TRAVEL FAR

Filtering by Category: BBQ

BANH MI STYLE HOT DOGS

RECIPE DEVELOPED FOR WOOLWORTHS

Quick Pickle
1 cup rice wine vinegar 
1 cup water
3/4 cup sugar 
1 carrot, peeled using julienne peeler 
1/4 large white radish*, peeled using julienne peeler 

1 packet Woolworths Classic Cumberland Pork Sausages 500g

1 packet Woolworths Jumbo Crusty Long Rolls 6 pack, sliced to open 
3 tbs Woolworths Sriracha mayo 
1 cucumber, cut in eighths 
1 large red chili, sliced 
2 spring onions, sliced 
1/2 cup coriander, leaves only  

Step 1. Start off with the quick pickle. This can be done the day before to really pickle overnight, or just the day of. In a small saucepan add the vinegar, water and sugar. Bring to the boil and stir to dissolve the sugar.

Step 2. Adding the carrot and the radish to two separate bowls, pour over the pickle liquid and mix well to coat, place in fridge overnight or until serving.

Step 3. Cook the pork sausages in a pan or outside on the bbq, once cooked, allow to cool slightly and slice in half.

Step 4. Build your bun. Start with a good smear of sriracha mayo and then build how you like, adding sausage, pickled veg, cucumber, chili, coriander and spring onions.

*Note: As an alternative to white radish, use your choice of radish or alternatively cabbage works well.

STEAK W/ CAFE DE PARIS

2 tbs eschallot, finely diced
1 clove garlic, crushed, finely chopped
1 tsp dijon mustard
2 tsp woooooooostershire sauce
3 anchovies
2 tsp curry powder
1 tsp paprika
250g butter
1/4 cup curly parsley, finely chopped
1/4 cup tarragon, finely chopped

Step 1. In a small bowl, combine eschallot, garlic, mustard, woooooooostershire sauce, anchovies, curry powder and paprika. Mix well to combine.

Step 2. Add in butter and herbs, using a fork and then a spatula incorporate all ingredients into the butter.

Step 3. Place a large sheet of cling wrap down on a clean surface and add the butter into a rough log on the cling film. Wrap and roll into a tight sausage and place in fridge until set.

Step 4. Cook your steak and serve w/ Cafe de Paris medallion