Hot Dogs with California Prune Asian BBQ Sauce and Pickled Carrots
Makes: 6Prep Time: 5-10 minutesCook Time: 15-20 minutes
INGREDIENTS
- 6 Hot dog rolls
- 6 50g Sausages
- 1 tbsp Olive oil
- 3 carrots peeled and washed
- 2 limes
- 1 tsp Salt
- For the sauce
- 100g California Prunes
- 75ml Light soy sauce
- 1 small garlic clove
- 20g fresh ginger
- 1 red chilli
- 1 tbsp vinegar
- Fresh coriander and sesame seeds to garnish
DIRECTIONS
1. Drizzle the oil over the sausages and place on a baking tray.
2. Cook the sausages for 15-20 minutes or until golden and cooked.
3. Cut the peeled carrots into fine match sticks and place in a bowl.
4. Squeeze the juice of both limes over the carrots and sprinkle in a little salt.
5. To make the sauce, place all the ingredients into a measuring jug, using a stick blender blend the ingredients until smooth.
6. Taste the sauce and add seasoning to your taste.
7. When the sausages are cooked drizzle the sauce over, and place in the hot dog rolls.
8. Top the hot dogs with the pickled carrots, and serve with a little fresh coriander and sesame seeds.
AUTHOR
Peter Sidwell
California Prune Board Ambassador Peter Sidwell, is a chef, baker, TV presenter, author, and innovator of all things food related. Peter has been a chef all his working life and over the years has developed a simple, fresh and innovative way of cooking which focuses on the importance of fine ingredients and technical know-how to ensure the best results.
Peter has travelled the world cooking, talking and demonstrating his approach and explaining how and why it works so well for all manner of food offerings. Peter works both with chefs, consumers, food producers and retailers to innovate, create process or refine procurement.
Working from his new innovation centre in England's beautiful Lake District, Peter and his team create exciting, attractive and mouth-watering new recipes with digital content, showcasing the delicious flavour and versatility of California Prunes.