As the weather begins to warm up and we embrace a forecast of sunny skies and scorching temperatures for the rest of the month, its time for some warm weather dishes!
No BBQ? No problem when you can use an Instant Vortex Air Fryer instead and pull off this impressive hot dog spread which will keep the whole family happy.
From picky eaters to vegans, everyone will find a combo they enjoy either from our suggested recipes, or their own unique creation that can be as extravagant or simple as they please. Simply pop your selection of hot dog sausages into the Instant Vortex to cook and create a buffet on the table outside for all the toppings!If using the Vortex Plus Dual Drawer Air Fryer, you can rest assured that your vegan friendly dogs wont rub alongside their meat counterparts- everyone’s happy.
Which hot dog flavour combo would you create first?
The Hot Dogs
Bahn Mi Dog
Spring onions, sliced thinly
Baby cucumbers, cut into batons
Garlic mayo (or make your own!)
Green chilli, sliced
Coriander, picked from stems
For the Pickled carrots: Peel a large carrot, then cut into thin matchsticks. Warm 60ml white vinegar, 2 tbsp water and 1 tsp sugar in the microwave until the sugar dissolves. Place the carrots into a small jar, just big enough to fit them, then pour over the hot pickling liquid. Be sure all the carrots are covered in liquid. Set aside to pickle for 30 minutes minimum. This can be done 2-3 days in advance and stored in the fridge.
Assemble the dog with a slick of mayo on the bun, top with your sausage of choice, pickled carrots, chillies, sliced spring onions and coriander.
French Onion Dog
For the Caramelized onions: Peel and thinly slice 2 onions, and cook covered in a pan with oil, salt and pepper gently for 20 – 30 minutes. Stir occasionally, until the onions are jammy and caramelized. If the onions don’t take on enough colour by the end of the cook time, but are lovely and soft, increase the heat to achieve a golden caramelization.
To build the dog, slather the bun with mayo, add your sausage, then finish with caramelized onions and grated cheese. Delicious!
For the guacamole: Scoop the flesh of 2 avocados into a bowl, removing any brown bits. The mash until a chunky consistency with a fork. Add the juice of a lime, salt and pepper to taste.
For the tomato salsa: Cut 300g of cherry tomatoes into quarters, and toss with a small handful of chopped coriander. Once ready to serve season to taste with salt and pepper.
For the pickled red onion: Peel then thinly slice 1 red onion and place into a small bowl. Squeeze over the juice of two limes, and sprinkle over a pinch of salt. Stir the onions to coat them in the lime juice and set aside to pickle for 30 mins.
To assemble the dog, place your favourite sausage into a bun, top with guacamole, tomato salsa, pickled red onions and sliced jalapenos.
Spring onions, thinly sliced
For the pineapple kimchi: Dice 100g pineapple and combine with 200g chopped kimchi .
For the miso mayo: Combine 80ml mayo with 2 tsp of miso. Taste, then add more miso if desired.
To serve, slather the bun in miso mayo, top with sausage of choice, pineapple kimchi, spring onions and chopped peanuts