Reuben Deli Dogs
Photography by Josh Griggs.
A big call, but I think I’d rate these the best hot dogs I’ve ever made. The onions are spicy, sweet, sour and very addictive. Warm melty cheese, sizzled pastrami and a good-quality hot dog all smooshed into a crusty bun, delicious!
Serves: 4
INGREDIENTS
2 teaspoons olive oil
12 thin slices pastrami
4 hot dog sausages
4 long bread rolls
8 thin slices Swiss or Emmenthal cheese
Streetcart Onions, warmed (see recipe below)
American yellow mustard
METHOD
Preheat the oven grill to its highest setting.
Heat the oil in a sauté pan and cook the pastrami until it just starts to shrivel, about 1 minute, and the hot dogs until they are heated through. Drain on kitchen towels.
Slice the rolls through the top, leaving them attached at the base. Place on a baking tray and lay 2 pieces of cheese inside each one, letting them drape over the sides. Place under the grill to melt the cheese.
Spread a thin layer of the onions in each roll, then 3 slices of pastrami and 1 hot dog. Top with more onions and a good drizzle of mustard. Serve immediately.
Streetcart Onions
A great condiment to keep in the fridge – I use them with burgers, baked egg dishes and on flatbreads with grilled haloumi.
INGREDIENTS
2 tablespoons olive oil
2 large brown onions, sliced 1cm
1 teaspoon sea salt
2 cloves garlic, crushed
1 tablespoon mild curry powder
1 tablespoon brown sugar
¼ teaspoon ground cinnamon
½-1 teaspoon chilli powder
1 tablespoon apple cider vinegar
½ cup good-quality tomato ketchup
½ cup crushed Italian tomatoes
¼ cup water
sea salt and ground pepper
METHOD
Heat the olive oil in a medium saucepan and cook the onions and salt for 5 minutes.
Stir in the garlic, curry powder, brown sugar, cinnamon and chilli and cook for 2 minutes. Add the remaining ingredients and cook over a low heat for 30 minutes, stirring occasionally, until reduced and thick. Season with salt and pepper. Cool. MAKES 1½ CUPS
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!