Carrot hot dogs with Japanese-style potato salad

Name: Carrot hot dogs with Japanese-style potato salad
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4
Ingredients: 450 g Sweet Kingdom carrots, scrubbed and trimmed; 6 Essential Finger Rolls, tops split; 2 tbsp sunflower oil; 1 tsp Cooks’ Ingredients Barbacoa Seasoning; 1 tsp sweet smoked paprika

Fire up the barbecue and cook up a storm with Phylicia Jackson-Jones' vegetarian hot dogs to celebrate American Independence Day

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Vegetarian

Serves4
CourseBuffet
Prepare20 mins
Cook40 mins
Total time1 hr
Pluschilling and marinating

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Ingredients

For the carrot dogs

450g Sweet Kingdom carrots, scrubbed and trimmed
6 Essential Finger Rolls, tops split
2 tbsp sunflower oil
1 tsp Cooks’ Ingredients Barbacoa Seasoning
1 tsp sweet smoked paprika

Optional toppings

French’s Classic Yellow Mustard
tomato ketchup
Vadasz Raw Garlic & Dill Sauerkraut
Cooks’ Ingredients crispy fried onions
Sliced jalapeño peppers from a jar

For the potato salad

800g red potatoes, peeled and diced
Ice cubes, for cooling
2 British Blacktail Free Range Large Eggs
50g cucumber, deseeded and diced
50g red pepper, deseeded and diced
50g sugar snap peas, cut into 5mm slices
½ x 195g sweetcorn, drained
100g Yo! Creamy Japanese Mayo
2 tbsp Cooks’ Ingredients Japanese Rice Vinegar
1 tsp Cooks’ Ingredients Shichimi Togarashi

Method

Trim the carrots to a length slightly longer than the finger rolls, saving and chopping the trimmed ends to use in the potato salad (see tip). Mix together the oil, barbacoa seasoning, paprika and a pinch of salt, then brush over the carrots. Leave to marinate for at least 30 minutes.
Meanwhile, half-fill a medium saucepan with cold, salted water, add the potatoes and bring to the boil. Boil the potatoes for 10 minutes, until tender, then drain and rinse under cold water. Transfer the potatoes to a bowl of iced water to chill for 15 minutes. Bring a small saucepan of water to the boil and cook the eggs for 10 minutes. Transfer the eggs to another small bowl of iced water.
Preheat the grill or barbecue to high. Strain the potatoes once more and half-mash them while still in the strainer (this removes excess water and gives the salad an extra creamy texture). Transfer to a large bowl and mix in the cucumber, pepper, sugar snaps and sweetcorn. Peel and chop the hard-boiled eggs and add them to the bowl. Fold in the mayo and vinegar until well combined, then season. Cover and place in the fridge.
Place the marinated carrots under the hot grill or onto the barbecue and cook for 15-20 minutes, turning halfway through until tender with good char marks. Slide each carrot into a finger roll and add your preferred toppings. Serve with a generous side of potato salad, sprinkled with shichimi togarashi, if liked.

Cook’s tip

The potato salad can be made the day before and kept in the fridge. Just give it a good toss before serving. Finely dice any leftovers from the carrot ‘dogs’ and use in the salad.