As the hot weather continues in the UK and the summer holidays get going, many of us will be throwing on our aprons and firing up the barbecue for some outdoor cooking.
One firm favourite of a summer barbecue is the classic hotdog – with Brits reported to consume almost 800 hotdogs throughout their lifetime.
With so many of us enjoying this staple barbecue dish, bestselling author and chef Rachel Khoo has taken a twist on the classic hot dog with delicious honey mustard marinade, using Rowse Honey to add a tasty, caramelised glaze to the meat.
Before you fire up your barbeque, honey and taste expert Mhairi Gibb warns against making this one mistake when cooking your hot dogs which could cost you a whole lot of flavour.
Mhairi says, “When we directly add honey to our meat, it can cause it to become dry and ruin the flavour. You also risk the chance of burning your meat as honey has a high sugar content, which means it’s more likely to burn.”
While adding honey can add depth and complexity to the flavour of the hot dog, Rachel points out that you should first mix it with other ingredients in a marinade, such as spices, herbs, and acids – creating a more nuanced and complex taste.
“Instead, try adding honey into a relish or glaze which can help enhance the flavour without the risk of burning.”
Rachel Khoo’s Honey Hot Dog Recipe
Prep time: 30 minutes
Cooking time: 10 minutes
Serves: 4 people
Ingredients
- 4 frankfurters
- ½ tbsp vegetable oil
- ½ tbsp unsalted butter
- Honey Glaze
- 1 tbsp yellow mustard seeds
- 2 tbsp runny honey (I like Rowse)
- 1 tbsp vegetable oil
- 50ml white wine (or vegetable stock)
Herby honey relish
- 3 slices gherkins
- 2 tbsp capers
- 20g fresh dill or parsley
- ½ red onion
- 3 tbsp extra virgin olive oil
- 1 tbsp runny honey
- 1 tbsp apple cider vinegar
To serve
- 4 brioche hotdog buns
- 4 tbsp sour cream
Method
- Accordion cut the hot dogs: Place chopsticks on either side of a frankfurter. Slice into the hot dog at a 45-degree angle, making cuts all down its length but being careful not to slice through (that’s what the chopsticks are there for). Turn the frankfurter over and make horizontal cuts all down its length in the same manner. Repeat with all your hot dogs.
- Make the glaze by toasting mustard seeds in a small frying pan over medium heat until they start to pop. Remove from the heat and use a pestle and mortar to bash lightly so they crack open. Next mix in oil and honey to your glaze – this will prevent your sausages from burning.
- Heat a ½ tbsp oil and butter in a large frying pan over medium-high heat. Once the butter has melted, add the frankfurters and cook, turning occasionally, until browned all over. Spoon the honey relish over the frankfurters, letting it get into the crevices and shake the pan to help it distribute all over. Cook for a few minutes more to caramelise. Remove the frankfurters from the pan, turn the heat down to low, and add the white wine, scraping up any bits from the pan. Add the frankfurters back in and stir to coat in the sauce, letting them cook for a bit longer until the sauce has reduced down to a sticky glaze. Remove from the heat.
- Make the relish by roughly chopping the gherkins and capers then adding them to a bowl. Finely chop the dill or parsley as well as the red onion and add to the bowl with the oil, honey and apple cider vinegar.
- Toast the brioche buns and spread one side with the sour cream before adding a frankfurter to each and topping with the relish.
