Buffalo dog
- Preparation and cooking time
- Total time
- Easy
- Makes 4
Skip to ingredients
- 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:
- 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.
