Spring and summer are all about vibrant colors and local fresh flavors! At your next barbeque, impress your guests and challenge yourself with these 3 new hot dog toppers.
- Update that slaw: A combination of shredded cabbage, charred corn, dried cranberries, toasted sunflower seeds and scallions with a tangy spicy chipotle-lime dressing is your answer. I make this multiple times during the warmer seasons and if you don’t love it as a topper it’s amazing as a simple side dish as well.
Warm weather always calls for a nice refreshing chopped salad. Try a Greek chopped salad as a dog garnish instead of a side dish. A simple small dice of plum tomatoes, red onions, peeled and seeded cucumbers, orange pepper, and crumbled feta offer a third alternative topping. If the vegetables are diced small enough, it’s essentially a relish. (Hint: if you want less of a bite with the red onions, dice them and soak them in cold water for a minutes).
- How about some piccalilli? Basically it’s a British interpretation of Indian pickles. It’s sweet, spicy, tangy, and bright yellow from a punch of turmeric; an ideal substitute for a relish. It is a little labor intensive but it last for up to 6 months so you can make a large batch and use it over time. This recipe multiplies well.
- 4½oz/125g table salt
- In a bowl large enough to hold the water and all the vegetables, dissolve the salt in the water. Add all the vegetables and capers. Put a plate onto the vegetables to make sure they stayed submerged in the brine. Cover and keep in the fridge for 24 hours.
- 3½ pints /2 liters cold water
- 10½ oz/300g small cauliflower florets
- 8 oz/ 225g baby white or pearl onions, peeled
- 8 oz/ 225g cucumber, deseeded and cut into large chunks
- 2 tsp capers in brine, drained and well rinsed
- 7fl oz / 200ml dark malt vinegar
- 7fl oz / 200ml white wine vinegar
- 2 0z/55g fine/caster sugar
- 1 tsp pickling spices
- 4 tbsp all purpose/ plain flour
- 2 oz/ 55g butter
- 2 tsp ground turmeric
- 1¼ tsp mustard powder
- freshly ground black pepper
- Place the two vinegars, pickling spice and sugar into a large stainless steel pan. Bring to the boil, reduce the heat and cook for 15 minutes. Leave to cool.
- The next day: remove the brine and vegetables from the fridge, drain and rinse the vegetables well. Place the rinsed vegetables into a pan, cover with cold water. Bring to the boil then reduce the heat to a gentle simmer. Cook for 10 minutes, reduce the heat and simmer for ten minutes, drain and leave to one side.
- In another pan, melt the butter, add the flour and stir thoroughly. Cook gently for 5 minutes taking care not to burn the flour. Strain the spiced vinegar and slowly add to the butter and flour, cook for 2 – 3 minutes or until thickened. Add the turmeric, mustard powder and black pepper stir well. You should now have a brightly colored, thick sauce.
- Pour the thick sauce over the drained vegetables and stir well making sure all the vegetables are coated in the sauce. Pour into sterilized jars and seal. Keep for at least one week before opening (preferably longer but the temptation to try it may be too strong). Once opened the jars must be kept in the refrigerator, unopened the jars will keep for at least six months in a dark, cool place.
Share your unique toppings on our Facebook page! We’d love to see what you come up with.