Buffalo dog
Makes 4
Easy
Total time:
Fun toppings for hot dogs are all the rage on street food stalls and in trendy restaurants. We took the best flavourings from buffalo chicken wings to add to our American-style hot dog
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- 1 stick celerycut into tiny dice
- 1/2 red onioncut into tiny dice
- a pinch caster sugar
- 1 tsp white wine vinegar
- 2 tbsp of melted butter
- hot sauce such as Frank's
- 4 hot dog buns
- 4 jumbo hot dogs
- 1 tbsp tomato ketchup
Blue cheese sauce
- 50g roquefortcrumbled
- 75g soured cream
- 1 tbsp mayonnaise
Deep-fried pickled jalapeños
- 25g plain flour
- 7g cornflourplus extra to dust
- 1/4 tsp hot smoked paprika
- ice-cold soda water
- oilfor frying
- 2 tbsp sliced pickled jalapeñosdrained and dried on kitchen paper
Nutrition: per serving
- kcal535
- fat35.8g
- saturates14.8g
- carbs35.5g
- sugars7.8g
- fibre2.3g
- protein16.3g
- salt2.82g
Method
step 1
Heat the oven to 190C/fan 170C/gas 5. Mix the celery and red onion with a pinch of salt, the sugar and the vinegar.
step 2
Mix the melted butter with a few dashes of hot sauce and brush over the buns, then put them in the oven for 5 minutes.
step 3
To make the blue cheese sauce, whizz all of the ingredients in a small food processor until smooth. Season to taste.
step 4
To make the jalapeños, mix the dry ingredients with enough ice-cold soda water to make a thick batter, and season.
step 5
Fill a small pan no more than a third full of oil then heat to 180C, or until a cube of bread browns in 30 seconds.
step 6
Lightly dust the jalapeños with cornflour, then dip into the batter. Fish out with a fork and shake off the excess. Fry for 2-3 minutes until crisp and drain on kitchen paper.
step 7
Griddle or BBQ the hot dogs. Split the glazed buns and put the dogs in, then spoon over the onion and celery mix.
step 8
Drizzle with the blue cheese sauce and some ketchup mixed with another dash of hot sauce.
step 9
Sprinkle over the deep-fried jalapeños.
