(or you can mix in a raw egg to help it all stick together, and stir-fry.) Mix well.Īdd this to the frying pan and stir-fry on a hot flame,Ĭook or stir-fry until brown crispy bits appear. (Cut sprouts in half.)Īdd all the seasonings to taste. Meanwhile, mix the cooked potatoes and runner beans in a bowlĪnd chop them with a sharp knife. Experiment!!!įry in the butter, in a shallow pan, or a wok.
The amounts needed will vary according to tasteĪnd how many you are cooking for. (I also add a pinch of dried chillis and a half a teaspoon of English Mustard.) Buy now for £19.99 at .uk or call 08.Some cooked runner beans, cabbage or sprouts. The Art of Friday Night Dinner by Eleanor Steafel (RRP £26). To assemble the hotdogs, toast the buns on your barbecue (or in the pan), spoon some pickle gochujang mayo on each one, top with a layer of fresh coriander, then a well browned sausage. Add the juice of a lime, the shaoxing and the sesame oil. Taste it and add a pinch of salt if you think it needs it.Ĥ. Mix the mayonnaise with the gochujang and the chopped pickles. I like mine nicely browned on the outside but not too charred.ģ. With that in mind, I’d just instruct you to cook the sausages to your liking. I tend to find sausages are a bit “how long is a piece of string” when it comes to cooking times, depending on the chubbiness of the sausage and the kind of barbecue or pan you’re using. Use tongs to stir well, then leave for half an hour or more, tossing occasionally.Ģ. Add a big pinch of salt, the pickle brine and vinegar. Use a mandoline, a food processor or a very sharp knife to shred the cabbage. 3 pickled cucumber spears, finely chopped (you should have about 2 tbsp when chopped)ġ.A few coriander leaves and some nice bread buns and you have a deceptively simple dinner for your first barbecue of the season. Then you’ll use a couple of the pickles themselves in a spicy mayo mixed with gochujang, the Korean chilli and fermented soybean paste. You’ll get instant flavour from the chubby mustard seeds in the brine – the juice of a lime, a little shaoxing wine and sesame oil gives it some nutty sweetness. The salt and vinegar will lightly pickle the cabbage and soften it a bit.
I just use red cabbage and red onion in the slaw and leave it to sit and slump down for half an hour or so in a slosh of brine from a classic jar of Mrs Elswoods. If you fancy a Friday night barbecue and don’t have much time to marinate meat or make lots of salads, keeping it simple with these hot dogs and a great slaw could be the key.
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