KOREAN STYLE HOT DOGS WITH KIMCHI, SLAW & KICKIN’ KETCHUP

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KOREAN STYLE HOT DOGS WITH KIMCHI, SLAW & KICKIN' KETCHUP
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Servings
Hot Dogs
Ingredients
FOR THE HOT DOGS
  • 8 don skinless franks
  • 8 top sliced buns
  • 450 g of your favourite store-bought Kimchi
  • FOR THE SLAW DRESSING:
  • 1/2 cup rice vinegar
  • 1 tablespoon chili sauce use Sriracha
  • 3 tablespoons light brown sugar
  • 2 tablespoon Dijon mustard
  • 1/3 cup extra-virgin olive oil
  • 1/2 teaspoon ½ salt and pepper
  • 1 teaspoon sesame oil
FOR THE SLAW
  • 2 tablespoons sesame seeds
  • 1/2 head purple cabbage
  • 1/2 head savoy cabbage
  • 2 large carrots
  • 1 tablespoon minced fresh ginger
  • 3 jalapeño or green chilies julienned
  • 1/2 red onion thinly sliced on a mandolin
FOR THE KICKIN' KETCHUP
  • 1 cup ketchup
  • 3 tablespoons Sriracha sauce
  • 2 tablespoons low salt tamari
  • 1 teaspoon grated ginger
FOR THE KICKIN' MUSTARD
  • 1 cup yellow mustard
  • 1 tablespoon low salt tamari
  • 3 tablespoons Kickin’ Ketchup
  • 1 teaspoon fresh ginger
  • 1 tablespoon Sriracha sauce
  • 1 tablespoon rice vinegar
Servings
Hot Dogs
Ingredients
FOR THE HOT DOGS
  • 8 don skinless franks
  • 8 top sliced buns
  • 450 g of your favourite store-bought Kimchi
  • FOR THE SLAW DRESSING:
  • 1/2 cup rice vinegar
  • 1 tablespoon chili sauce use Sriracha
  • 3 tablespoons light brown sugar
  • 2 tablespoon Dijon mustard
  • 1/3 cup extra-virgin olive oil
  • 1/2 teaspoon ½ salt and pepper
  • 1 teaspoon sesame oil
FOR THE SLAW
  • 2 tablespoons sesame seeds
  • 1/2 head purple cabbage
  • 1/2 head savoy cabbage
  • 2 large carrots
  • 1 tablespoon minced fresh ginger
  • 3 jalapeño or green chilies julienned
  • 1/2 red onion thinly sliced on a mandolin
FOR THE KICKIN' KETCHUP
  • 1 cup ketchup
  • 3 tablespoons Sriracha sauce
  • 2 tablespoons low salt tamari
  • 1 teaspoon grated ginger
FOR THE KICKIN' MUSTARD
  • 1 cup yellow mustard
  • 1 tablespoon low salt tamari
  • 3 tablespoons Kickin’ Ketchup
  • 1 teaspoon fresh ginger
  • 1 tablespoon Sriracha sauce
  • 1 tablespoon rice vinegar
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Instructions
FOR THE SLAW DRESSING
  1. Combine all dressing ingredients in a pint jar, screw on the lid tightly and shake it until mixed together thoroughly.
FOR THE SLAW
  1. Toast sesame seeds for 2 minutes, until slightly golden in colour, and set aside.
  2. Thinly slice the purple & savoy cabbage, and place in a very large bowl
  3. Peel & shred carrots, and add to bowl.
  4. Remove seeds & veins from jalapeño peppers, then julienne and add to the bowl.
  5. Add thinly sliced red onion and gently fold all ingredients together until well-mixed.
  6. Prior to serving, add the Slaw Dressing to the bowl and gently fold it into the slaw.
FOR THE KICKIN' KETCHUP
  1. Combine ketchup, sriracha, tamari, and minced ginger, and mix thoroughly
FOR THE KICKIN' MUSTARD
  1. Combine all ingredients and mix thoroughly
TO GRILL AND ASSEMBLE
  1. Heat up griddle pan or BBQ to medium heat
  2. Score each hot dog 3-4 times on one side
  3. Grill dogs for 8 minutes, rotating every 2 minutes (this will allow hot dogs to heat thoroughly without over-cooking or drying out).
  4. If desired, toast hot dog buns, cut side down on the grill for 30-45 seconds, watching them closely.
  5. Place around 50g of kimchi in each bun, then the hot dog, then top with Slaw. Drizzle the dogs with Kickin' Ketchup and Kickin' Mustard, and serve warm.
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STRAWBERRY CHEESECAKE DOUGHNUTS

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STRAWBERRY CHEESECAKE DOUGHNUTS
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Course Dessert
Servings
small doughnuts
Ingredients
  • 1 x 7g sachet dried yeast
  • 85 g caster sugar plus extra 11/2 cups (330g)
  • 80 ml lukewarm milk
  • 400 g plain flour
  • 3 egg yolks
  • 60 g unsalted butter chopped, softened
  • 160 g cream cheese softened
  • 100 g sour cream at room temperature
  • 11/2 tbs icing sugar sifted
  • 1 tsp vanilla bean paste
  • 250 g strawberries hulled, coarsely grated
  • sunflower oil to deep-fry
  • Freeze-dried strawberries to serve, optional
Course Dessert
Servings
small doughnuts
Ingredients
  • 1 x 7g sachet dried yeast
  • 85 g caster sugar plus extra 11/2 cups (330g)
  • 80 ml lukewarm milk
  • 400 g plain flour
  • 3 egg yolks
  • 60 g unsalted butter chopped, softened
  • 160 g cream cheese softened
  • 100 g sour cream at room temperature
  • 11/2 tbs icing sugar sifted
  • 1 tsp vanilla bean paste
  • 250 g strawberries hulled, coarsely grated
  • sunflower oil to deep-fry
  • Freeze-dried strawberries to serve, optional
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Instructions
  1. Combine yeast, 2 tsp caster sugar, milk and 1/3 cup (80ml) lukewarm water in a jug. Stand in a warm place for 10 minutes or until frothy.
  2. Meanwhile, place flour and remaining 1/3 cup (75g) caster sugar in a stand mixer fitted with the dough hook. Add yeast mixture and egg yolks, and knead until combined. With the motor running, add butter, 1 piece at a time, kneading well after each addition. Knead for 10 minutes or until butter is completely incorporated and dough is smooth and elastic (or knead by hand). Transfer to a greased bowl. Cover and set aside in a warm place for 1 hour or until doubled in size. Divide dough into 14 even pieces, roll into tight balls and place on a greased tray. Cover and set aside for 20 minutes or until risen slightly.
  3. Meanwhile, to make the cheesecake filling, in the cleaned stand mixer fitted with the whisk attachment, whisk cream cheese, sour cream, 1 tbs icing sugar and vanilla until smooth. Transfer to a piping bag fitted with a 1.5cm plain nozzle.
  4. To make the strawberry filling, combine strawberries and remaining 2 tsp icing sugar in a bowl and transfer to another piping bag fitted with a 5mm plain nozzle. Half-fill a large saucepan or wok with oil and heat to 160°C (a cube of bread will turn golden in 3 minutes when oil is hot enough). Place extra caster sugar on a plate. In batches, fry doughnuts, turning halfway, for 8 minutes to cook through. Toss hot doughnuts in extra caster sugar, then drain on paper towel. Insert a knife into each doughnut to create a hole.
  5. Pipe in cheesecake filling, then strawberry filling. Scatter with ground dried strawberries, if using, to serve.
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Corn Chowder With Bacon & Chives

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Corn Chowder With Bacon & Chives
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Course Main Dish
Servings
Ingredients
  • 90 g unsalted butter
  • 2 large onions finely chopped
  • 1 garlic clove crushed
  • 2 tsp cumin seeds
  • 1 litre vegetable stock 4 cups
  • 2 potatoes peeled and chopped
  • 250 g tinned creamed corn 1 cup
  • 400 g corn kernels 2 cups, about 4 cobs
  • 3 tbsp chopped parsley
  • 125 g grated cheddar cheese 1 cup
  • 3 tbsp cream
  • 4 sort cut rashers of baco
  • 2 tbsp snipped chives
Course Main Dish
Servings
Ingredients
  • 90 g unsalted butter
  • 2 large onions finely chopped
  • 1 garlic clove crushed
  • 2 tsp cumin seeds
  • 1 litre vegetable stock 4 cups
  • 2 potatoes peeled and chopped
  • 250 g tinned creamed corn 1 cup
  • 400 g corn kernels 2 cups, about 4 cobs
  • 3 tbsp chopped parsley
  • 125 g grated cheddar cheese 1 cup
  • 3 tbsp cream
  • 4 sort cut rashers of baco
  • 2 tbsp snipped chives
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Instructions
  1. Melt the butter in a large heavy-based saucepan.
  2. Add the onion and sauté over medium-high heat for 5 minutes, or until golden.
  3. Add the garlic and cumin seeds and cook for 1 minute, stirring constantly, then pour in the stock and bring to the boil.
  4. Add the potato, then reduce the heat and simmer for 10 minutes.
  5. Add the creamed corn, corn kernels and parsley. Bring to the boil, then reduce the heat and simmer for 10 minutes.
  6. While the soup is simmering fry the bacon in a dry non stick fry pan until crispy - remove from heat and dice or chop - set aside.
  7. Stir the cheese in to the soup and season to taste with sea salt and freshly ground black pepper. Stir in the cream, and heat gently until the cheese melts.
  8. Serve immediately, sprinkled with bacon, snipped chives and crusty bread.
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BEST EVER BEEF, GUINESS AND MUSHROOM PIE

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BEST EVER BEEF, GUINESS AND MUSHROOM PIE
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Course Main Dish
Cuisine UK
Servings
Ingredients
Beef
  • 1 kg gravy or chuck steak cut into 5cm cubes
  • 70 g plain flour
  • 1 teaspoon ground black pepper
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon onion powder
  • 0.5 teaspoon salt
  • 3 Tablespoons olive oil for browning the beef
Vegetables
  • 1 large yellow onion peeled thinly sliced
  • 2 cloves garlic peeled and minced
  • 400 g button mushrooms thinly sliced
  • 5 inch large carrots peeled and cut into 2cmchunks
  • 2 cm stalks celery cut into 1/2pieces
Guinness Broth
  • 460 g Guinness Stout
  • 240 g low salt beef stock
  • 2 dashes Worcestershire sauce
  • 0.5 teaspoon mustard powder
  • salt and pepper to taste
  • 1 teaspoon corn flour
Bouquet Garni
  • 4 sprigs fresh parsley
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 1 sprig fresh rosemary
  • kitchen twine
Puff Pastry Topping
  • 1 packet Puff Pastry
  • 1 medium egg whisked well
Course Main Dish
Cuisine UK
Servings
Ingredients
Beef
  • 1 kg gravy or chuck steak cut into 5cm cubes
  • 70 g plain flour
  • 1 teaspoon ground black pepper
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon onion powder
  • 0.5 teaspoon salt
  • 3 Tablespoons olive oil for browning the beef
Vegetables
  • 1 large yellow onion peeled thinly sliced
  • 2 cloves garlic peeled and minced
  • 400 g button mushrooms thinly sliced
  • 5 inch large carrots peeled and cut into 2cmchunks
  • 2 cm stalks celery cut into 1/2pieces
Guinness Broth
  • 460 g Guinness Stout
  • 240 g low salt beef stock
  • 2 dashes Worcestershire sauce
  • 0.5 teaspoon mustard powder
  • salt and pepper to taste
  • 1 teaspoon corn flour
Bouquet Garni
  • 4 sprigs fresh parsley
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 1 sprig fresh rosemary
  • kitchen twine
Puff Pastry Topping
  • 1 packet Puff Pastry
  • 1 medium egg whisked well
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Instructions
  1. In a large bowl, combine the flour, black pepper, garlic powder, onion powder, and salt. Lightly dredge each piece of beef in the flour mixture. Shake off excess flour. Set aside pieces until all are dredged.
  2. Preheat oven to 160C. In a Dutch oven, or ovenproof saucepan over medium heat add 1 Tablespoon olive oil. Brown the beef on all sides. Do in batches so the pan is not overcrowded. Add another 1-2 Tablespoons of oil as needed to brown the beef.
  3. Put last Tablespoon of olive oil into the pan. Add in the onions and garlic. Saute for about 2-3 minutes to soften onions.
  4. Add in the Guinness Stout and use a wooden spoon to pick up all the brown bits in the bottom of pot. Add in the mushrooms, carrots, celery, beef stock, and bouquet garni. Season with salt and pepper, to taste. Place cover on pot and place in the oven. Center rack is best.
  5. Let braise for about 2 1/2 hours. Take about 1/4 cup of the Guinness/broth liquid and place in a cup. Stir in 1 teaspoon corn flour, combine well. Add back into the beef mixture.
  6. Check the beef, should be tender. Add another half hour of cooking, if needed. Remove Bouquet Garni and discard. Check seasoning, adjust if needed.
  7. If using a 25 - 30cm pie dish. Put the beef mixture into the pie pan. Lay puff pastry sheet on top of the pie. Make a few slits in the pastry to release stem. Brush with the egg wash. Bake on middle rack for about 15-20 minutes. Check at 15 minutes. Pastry should be golden. Serve immediately.
  8. Serve with minted peas or mash.
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Sweet Strawberry Focaccia With Basil

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Sweet Strawberry Focaccia With Basil
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Servings
loaf
Ingredients
  • 400 g plain four
  • 100 g fine semolina
  • 2 g Sea salt flakes
  • 380 ml warm water
  • 7 g dried yeast
  • 1 tsp ⁄2caster sugar
  • 1 cup ⁄4extra virgin olive oil
  • Extra plain flour to dust
  • Extra olive oil to grease
  • Extra semolina to dust
  • 2 x 250g punnets strawberries hulled, sliced into rounds
  • 1 Tbsp balsamic vinegar
  • 1 cup ⁄3icing sugar mixture
  • 1 cup ⁄2basil leaves
Servings
loaf
Ingredients
  • 400 g plain four
  • 100 g fine semolina
  • 2 g Sea salt flakes
  • 380 ml warm water
  • 7 g dried yeast
  • 1 tsp ⁄2caster sugar
  • 1 cup ⁄4extra virgin olive oil
  • Extra plain flour to dust
  • Extra olive oil to grease
  • Extra semolina to dust
  • 2 x 250g punnets strawberries hulled, sliced into rounds
  • 1 Tbsp balsamic vinegar
  • 1 cup ⁄3icing sugar mixture
  • 1 cup ⁄2basil leaves
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Instructions
  1. Combine flour, semolina and salt in a large bowl. In a medium jug, combine warm water, yeast, sugar and oil. Set aside for 3 minutes or until foamy.
  2. Make a well in centre of flour mixture and gradually pour in yeast mixture. Using your hands, gradually combine ingredients to form a dough.
  3. Turn out dough onto a lightly floured surface and knead for 5 minutes or until smooth. If dough is too sticky to work with, add up to 100g extra flour.
  4. Lightly grease a large bowl with extra oil. Transfer dough to bowl, then cover with plastic wrap. Set aside in a warm and dry place for 45-60 minutes or until dough has doubled in size.
  5. Dust an oven tray with extra semolina. Turn out dough onto prepared tray and shape into a rough oval. Dust with a little more extra semolina, cover with a clean dry tea towel and set aside to prove for 20 minutes.
  6. Meanwhile, preheat oven to 180°C. Toss strawberry rounds with vinegar and 2 Tbsp of the icing sugar in a large bowl.
  7. Stud dough with strawberry rounds, poking into indentations to stop dough from rising while baking. Dust with 1 Tbsp of the remaining icing sugar and drizzle over a little of the bowl juices from strawberries. Bake for 25-30 minutes or until golden.
  8. Dust with remaining sugar and scatter over basil leaves. Slice into pieces and serve.
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