Life Table Talk

Wednesday 12 December 2018

Happy Pear twins recipe: Easy-to-make 'Hot Dogs'

 

'Hot Dogs'. Photo: Alistair Richardson
'Hot Dogs'. Photo: Alistair Richardson

These hot dogs got the thumbs-up from the Happy Pear's chefs

‘HOT DOGS’

HotDogs_0050.jpg
'Hot Dogs'. Photo: Alistair Richardson
 

This is a good one — we got the chefs in our main kitchen to try them, and their verdict was that they were super tasty and very close to the real deal. These freeze really well and keep for about three days in the fridge too. Simply heat up in a pan for 2 minutes each side (defrosting them first, if frozen), until golden.

The Happy Pear: Dave and Steve Flynn at their restaurant in Clondalkin. Photo ©Fran Veale
The Happy Pear: Dave and Steve Flynn at their restaurant in Clondalkin. Photo ©Fran Veale

Makes 6-8 hot dogs. 65 minutes.

Ingredients

1 medium onion

4 cloves of garlic

1 tbsp oil, plus extra for frying

150g tinned butter beans

150ml vegetable stock/water

2½ tbsp tamari/soy sauce

50g tomato purée

2 tsp smoked paprika

1 tsp ground coriander

1 tsp ground cumin

1 tsp Dijon mustard/wholegrain mustard

½ tsp freshly ground black pepper

½ tsp sea salt

125g vital wheat gluten (from health food stores)

30g porridge oats

2 tbsp nutritional yeast

1 tbsp ground flax seeds/ground chia seeds

To serve:

6–8 small baguettes or hot dog rolls

Vegan mayo

Sweet chilli ketchup

Mustard

Kimchi

Method

1. Peel and finely chop the onion and garlic. Put the oil into a small pan on a high heat, then add the onion and garlic and cook for 2 minutes, stirring regularly. Transfer the onion mixture to a food processor.

2. Drain and rinse the beans and add to the processor along with the vegetable stock, tamari, tomato purée, smoked paprika, coriander, cumin, mustard, black pepper and salt. Blend until smooth.

3. Put the vital wheat gluten into a large mixing bowl along with the oats, nutritional yeast and ground flax seeds, and mix well. Add the contents of the food processor to the bowl and stir until combined. If it seems too dry to come together, add another tablespoon or two of vegetable stock. Knead by hand in the bowl for about 2 minutes, until it all combines into a lovely well formed ball.

4. Set up a steamer over a pot of water and bring the water to the boil.

5. In the meantime, cut 6–8 pieces of tin foil or baking parchment, each about double the length and width of a regular hot dog. Divide the mixture into 6 or 8 equal pieces. Place a piece of foil or parchment on the counter. Roll a piece of hot dog mix between the palms of your hands until it’s about the size and shape of a hot dog. Place it on the foil or paper and roll it up, pressing lightly with your hands, to give it an even shape, then fold or twist the ends closed. Repeat with the remaining mix to form 6–8 vegan hot dogs!

6. Place all the hot dogs in the top of the steamer, cover, and steam for about 40 minutes. Remove from the heat and allow to cool slightly before unwrapping. If you want to keep your hot dogs to eat at a later time, store them in a covered container in the fridge for up to 3 days.

7. To cook, simply put 2 tbsp of oil into a non-stick frying pan on a high heat, place your hot dogs in the pan and cook, turning them constantly, till they golden up and start to smell delicious.

8. Serve in a baguette or hot dog roll, with some vegan mayo, sweet chilli ketchup, mustard and kimchi (or any other type of pickles).

Irish Independent

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