Chilli Dogs

We’ve done it!

Along with 97% of the UK we have had the first barbecue of the 2014 season.

As always, we kept it simple. Just a few beers, some good sausages and some chargrilled vegetables. But the thing that makes a good hot dog even better is a spoonful of chilli. I always make too much chilli and then store some in the freezer for future chilli dogs.

Today was that future.

I have tried to make the perfect hot dog bun…and I’m getting there. I currently have a hybrid option that makes half a batch of hot dog buns and half a batch of iced buns (genius, no?) but there’s some fine tuning to be done before I release that recipe on the world, and by that I mean I need to make them and eat them many times until I feel like sharing.

For our impending hot dog purposes I convinced the nice lady at Bird’s the Bakers to sell me some of the rolls that they keep back for selling stuffed with hot roast pork and stuffing. Supermarket cobs are too pappy and floury and standard dinner rolls are just a bit too small for our greed levels – the boy demonstrates the size difference in the photo above, but to be honest I think it’s kind of lost in the telling.

Big Bird’s buns fit the bill with their soft middle and shiny tops and they’re man enough to accommodate a couple of Howarth’s sausages for the ultimate chilli dog. Then it’s a dollop of rich, smoky chilli and top with some of Ed’s crispy onions – if there’s any left, they tend to get eaten as pre-dinner nibbles.

Dessert was giant marshmallows so Ed had a last minute trip to the workshop to make some giant wooden skewers to toast them with.

Ed’s Crispy Onions

• Slice some onions.
• Soak them in milk for ½ an hour.
• Lift the onions out and toss them around in some flour seasoned with plenty of salt.
• Fry gently until golden.
• Drain on kitchen paper to allow them to crisp up a little.

Claire’s Chilli

My recipe for chilli is here. The recipe makes enough for about 3 meals for us and a small pot to keep in hand for the aforementioned chilli dogs.

Chargrilled Vegetable Salad

• Slice some courgettes and peppers and wash some fresh asparagus.
• Brush them with a little vegetable oil then griddle briefly on the barbecue.
• Dress with a little white balsamic vinegar, garlic-olive oil, salt and pepper.
• Serve on some crispy lettuce.

George’s Toasted Marshmallows

• Get Dad to make 3 foot long wooden skewers so that you don’t burn your hands.
• Hold a giant marshmallow quite near to the fire pit until golden brown.
• Gently take off the toasted bit and stick the rest in for another toasting.
• Repeat.