BOSH! Meat by Henry Firth

Author:Henry Firth [Firth, Henry and Theasby, Ian]
Language: eng
Format: epub
Published: 2023-08-15T00:00:00+00:00

CHIPPY’S HOTTEST DOG

Chippy is Henry and EmJ’s dog. She’s a lovely little white Schnoodle and, if she could cook, we think she’d probably make a delicious hot dog slathered with gorgeous chilli. Don’t let the ‘hottest’ put you off: these little beauties are spiced to the perfect heat with a combination of harissa and dried chilli flakes going into the lentil-based chilli – we then top with a final pinch of chilli flakes, but that depends how daring you’re feeling. Also, here’s something to ponder; when does hot dog stop being a sausage sandwich and when does a sausage sandwich start being a hot dog? Answers on a postcard…

Woof!

SERVES 6

FOR THE SPICY CHILLI

1 red onion

3 garlic cloves

drizzle of olive oil

2 × 400g tins green lentils

1 vegetable stock cube

200ml boiling water

1 tsp smoked paprika

1 tsp dried chilli flakes (or more if you like it extra spicy)

2 tbsp rose harissa paste

1 tbsp tomato purée

1 × 400g tin chopped tomatoes

2 tbsp smooth, runny almond butter

2 tbsp balsamic vinegar

1 tsp brown sugar

sea salt

FOR THE HOT DOGS

6 plant-based hot dog sausages

6 hot dog buns

TO SERVE

plant-based butter, for spreading

sriracha mayo, to taste

handful of plant-based grated cheese

3 tbsp crispy fried onions

small jar of sliced green jalapeños

black pepper (or more chilli flakes if you like it extra spicy)

Large saucepan

Make the chilli • Peel and dice the onion and garlic • Place a large saucepan over a medium heat and add the drizzle of olive oil • Once warm, add the diced onion, garlic and a pinch of salt • Mix well and cook for 5–10 minutes, or until the onion softens • While the onion and garlic are cooking, drain the lentils • Mix the stock cube with the boiling water in a heatproof jug until completely dissolved • Once the onion and garlic are soft, add the paprika, mix well and cook for a few seconds before adding the chilli flakes, harissa paste, tomato purée, drained lentils, tinned tomatoes, almond butter, balsamic vinegar, brown sugar and stock • Mix well, reduce the heat and simmer for 25–30 minutes while you make the rest of the dish – if the mixture becomes too thick, stir through a dash of water

Cook the hot dogs • Cook the hot dog sausages according to the packet instructions

Assemble the hot dogs • Taste and season the chilli • Toast and butter the hot dog buns (you can use a griddle pan if you want them to have char marks) and place each onto a serving plate, stretching them open wide • Place a cooked hot dog in each of the buns • Spoon a large spoonful of the chilli over the top of each sausage

Time to serve • Squeeze zig-zag lines of sriracha mayo over the top of the hot dogs • Scatter the hot dogs with grated cheese, crispy fried onions, sliced jalapeños and pepper before serving

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