Fire up the barbecue and cook up a storm with Phylicia Jackson-Jones' vegetarian hot dogs to celebrate American Independence Day
Vegetarian
Serves4
CourseBuffet
Prepare20 mins
Cook40 mins
Total time1 hr
Pluschilling and marinating
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
1/2 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.
