George Calombaris' saganaki hot dogs with beetroot relish

Name: George Calombaris' saganaki hot dogs with beetroot relish
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Ingredients: 1/3 cup (50g) plain flour; 2 eggs, lightly beaten; 100g fine fresh breadcrumbs; 6 x 50g 1cm-thick wedges kefalograviera cheese (hard Greek cheese – from Greek food shops and good grocers, substitute haloumi); 1/2 savoy cabbage, finely shredded; 1/2 cup (150g) Kewpie mayonnaise; 1 tbs wholegrain mustard; 2 tbs finely chopped dill, plus extra dill sprigs to serve; Sunflower oil, to deep-fry; 6 brioche hot dog buns, halved; 2 beetroot, peeled, coarsely grated; 1 onion, coarsely grated; 1 star anise; 1 tsp yellow mustard seeds; 1/3 cup (75g) caster sugar; 1/3 cup (80ml) balsamic vinegar

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by George Calombaris

Mar 13, 2018

Fried cheese hot dogs, need we say more?

1/3 cup (50g) plain flour
2 eggs, lightly beaten
100g fine fresh breadcrumbs
6 x 50g 1cm-thick wedges kefalograviera cheese (hard Greek cheese – from Greek food shops and good grocers, substitute haloumi)
1/2 savoy cabbage, finely shredded
1/2 cup (150g) Kewpie mayonnaise
1 tbs wholegrain mustard
2 tbs finely chopped dill, plus extra dill sprigs to serve
Sunflower oil, to deep-fry
6 brioche hot dog buns, halved

Beetroot relish

2 beetroot, peeled, coarsely grated
1 onion, coarsely grated
1 star anise
1 tsp yellow mustard seeds
1/3 cup (75g) caster sugar
1/3 cup (80ml) balsamic vinegar

Method

1.

For the beetroot relish, place all ingredients, 1/2 cup (125ml) water and a generous pinch of salt flakes in a saucepan. Cover with a lid, place over high heat and bring to the boil. Reduce to medium-low heat and cook, covered and stirring regularly, for 20 minutes or until liquid is absorbed and beetroot is softened. Set aside to cool.
2.

Meanwhile, place flour, eggs and breadcrumbs in separate shallow bowls. Dust kefalograviera wedges with flour, shaking off excess, then dip in egg and coat in breadcrumbs. Place on a plate and chill for 20 minutes.
3.

To make the slaw, toss cabbage and 1 tsp salt flakes in a colander set over a bowl and stand for 10 minutes or until softened slightly. Combine mayonnaise, mustard and dill in a large bowl. Squeeze excess liquid from cabbage and stir through dill mixture. Chill until required.
4.

To cook the kefalograviera, half-fill a deep-fryer or large saucepan with sunflower oil and heat to 180°C (a cube of bread will turn golden in 90 seconds when the oil is hot enough). In batches, deep-fry kefalograviera, turning halfway, for 1 minute or until golden. Remove with a slotted spoon and drain on paper towel.
5.

Add a large spoonful of slaw to each bun, then top with fried cheese, beetroot relish and extra dill sprigs. Serve with remaining relish and slaw.