Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves
Serves 2
By Jason Atherton
From Saturday Kitchen
Ingredients
For the beef gravy:
- Beef trimmings: 200g/7oz
- Olive oil: 1 tbsp
- Button mushrooms, halved: 10
- Banana shallot, roughly chopped: 1
- Garlic cloves, roughly chopped: 3
- Bay leaf: 1
- Fresh thyme: 2 bunches
- Black peppercorns: handful
- Red wine: 175ml/6fl oz
- Chicken stock: 1 litre/1¾ pint
- Veal stock: 1 litre/1¾ pint
- Red wine vinegar: 1 tsp
- Unsalted butter: 25g/1oz
For the caramelised onions:
- Onions, thinly sliced: 2
- Olive oil: 2 tbsp
- Unsalted butter: 50g/1¾oz
- Salt: pinch
For the crispy bacon:
- Streaky bacon: 5 rashers
- Unsalted butter: 50g/1¾oz
For the fries:
- Potatoes, peeled and cut into 1cm thick fries: 2 medium
- Olive oil: 1 tbsp
- Salt: pinch
- Curd cheese: 30g/1oz
- Pickled jalapenos: 30g/1oz
For the hot dogs:
- Hot dog sausages: 2
- Hot dog buns: 2
- Curd cheese: 30g/1oz
- Ketchup: 25g/1oz
- Yellow mustard: 25g/1oz
- Fresh chives, finely chopped: 1 tsp
- Pickled cucumber: 5 pieces
Method
Beef Gravy
- Preheat the oven to 200C/180C Fan/Gas 6.
- In a flameproof roasting pan, combine beef trimmings with olive oil. Roast for 15 minutes until golden.
- Add mushrooms, shallot, garlic, herbs, and peppercorns. Roast for another 20 minutes until caramelized.
- Transfer the pan to the stovetop over medium heat. Deglaze with red wine and cook for 5 minutes until reduced.
- Add stocks and simmer until liquid is reduced by one-third.
- Strain the gravy into a small saucepan over low heat. Finish with red wine vinegar and butter. Set aside.
Caramelized Onions
- In a large frying pan over low heat, melt butter with oil.
- Cook onions gently for 15-20 minutes until golden and soft.
- Drain excess fat and season with salt. Set aside.
Crispy Bacon
- In a small frying pan over low heat, melt butter until foaming.
- Add bacon and cook until golden. Drain fat.
- Chop bacon into fine crumbs. Set aside.
Hot Dogs
- Heat a griddle pan on high. Add sausages and oil, cooking for 5 minutes, turning regularly.
- Transfer sausages to a baking tray and roast in the oven for 10 minutes.
Fries
- Toss potato fries in a large bowl with oil and seasoning.
- Cook in an air fryer at 200C for 10-15 minutes until crispy.
Assembly
- Cut a ‘V’ shape in each hot dog bun using a serrated knife.
- Place caramelized onions in the bottom of each bun, topped with a sausage.
- Divide curd cheese between sausages and place in the oven for 1 minute to melt and warm buns.
- Squeeze mustard and ketchup over the top. Garnish with pickled cucumbers, crispy bacon, and chives.
- For the fries, reheat the gravy and pour over the cooked fries.
- Top fries with curd cheese and jalapeños.
Serve hot dogs alongside the loaded fries.
