Ingredients
- celery 1 stick, cut into tiny dice
- red onion 1/2, cut into tiny dice
- caster sugar a pinch
- white wine vinegar 1 tsp
- butter 2 tbsp of melted
- hot sauce such as Frank's
- hot dog buns 4
- jumbo hot dogs 4
- tomato ketchup 1 tbsp
Blue cheese sauce
- roquefort 50g, crumbled
- soured cream 75g
- mayonnaise 1 tbsp
Deep-fried pickled jalapeños
- plain flour 25g
- cornflour 7g, plus extra to dust
- hot smoked paprika 1/4 tsp
- ice-cold soda water
- oil for frying
- sliced pickled jalapeños 2 tbsp, drained and dried on kitchen paper
Method
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Step 1
Heat the oven to 190C/fan 170C/gas 5. Mix the celery and red onion with a pinch of salt, the sugar and the vinegar.
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Step 2
Mix the melted butter with a few dashes of hot sauce and brush over the buns, then put them in the oven for 5 minutes.
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Step 3
To make the blue cheese sauce, whizz all of the ingredients in a small food processor until smooth. Season to taste.
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Step 4
To make the jalapeños, mix the dry ingredients with enough ice-cold soda water to make a thick batter, and season.
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Step 5
Fill a small pan no more than a third full of oil then heat to 180C, or until a cube of bread browns in 30 seconds.
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Step 6
Lightly dust the jalapeños with cornflour, then dip into the batter. Fish out with a fork and shake off the excess. Fry for 2-3 minutes until crisp and drain on kitchen paper.
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Step 7
Griddle or BBQ the hot dogs. Split the glazed buns and put the dogs in, then spoon over the onion and celery mix.
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Step 8
Drizzle with the blue cheese sauce and some ketchup mixed with another dash of hot sauce.
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Step 9
Sprinkle over the deep-fried jalapeños.
Nutritional Information
- Kcals 535
- Fat 35.8g
- Saturates 14.8g
- Carbs 35.5g
- Sugars 7.8g
- Fibre 2.3g
- Protein 16.3g
- Salt 2.82g