Monday, 26 June 2017

Jamaican-Me-Crazy Not Dog Recipe

This lively Not Dog with jalapeños, crispy lettuce, mango mayonnaise and jerk sauce, will awaken your taste buds and bring a touch of the Jamaican sunshine to your BBQ! 

Ingredients (serves 4)
4 Quorn Hot Dogs
4 hot dog buns
Sliced pickled green jalapeños
Iceberg lettuce leaves, shredded
Mango Mayonnaise:
1/2 ripe mango, flesh finely chopped
1/2 lime, juice and zest
75g mayonnaise
Jerk Sauce*:
2 spring onions, chopped
1 tsp fresh ginger, grated
1/4 white onion, chopped
1 garlic clove
1 scotch bonnet chilli, deseeded if you’d like less heat!
Pinch dried thyme
1/2 lime, juice
1/2 tbsp soy sauce
1/2 tbsp vegetable oil
1 tbsp brown sugar
1 tsp ground allspice
Pinch of salt
* There’s some great pre-made jerk sauces available if you don’t fancy making the sauce at home, but, it’ll be worth it!

Method
  1. Put the mayonnaise, chopped mango and lime juice and zest in a bowl. Mix together vigorously and put in the fridge to chill
  2. Pop all the ingredients for the jerk sauce in a food processor and blend into a paste, adding cold water a tablespoon at a time to create the desired consistency. Put to the side while you prepare the hot dogs
  3. Cook the Quorn Hot Dogs as per the packet instructions. Meanwhile, get all your prepared ingredients (jalapeños, lettuce, mango mayo and jerk sauce) ready for topping
  4. Once the Hot Dogs are cooked, put one into each bun. Now it’s time to assemble your Not Dogs... 
  • First, spoon on the jerk sauce, covering each Hot Dog evenly
  • Sprinkle on the lettuce on each
  • Next, put on the mango mayonnaise (if you have a plastic squeezy bottle use that!)
  • Finally, top each Not Dog with 4 slices of jalapeño 
    Jamaica

    Eat. Sleep. Not Dogs


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