A basic Aioli recipe is great to master as it can be mixed with other condiments to create different flavours. This is our simple recipe which uses both the yolk and the white which results in a lovely light Aioli and no wastage! (There’s only so many meringues you can eat!!) We mix our homemade pesto through the Aioli for our Mediterranean and sriracha chilli sauce through it for our Oriental.
- 3 whole free-range eggs
- 1 tablespoon of Dijon mustard
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 tablespoon white wine vinegar
- 5 crushed garlic cloves
- Approximately 800ml vegetable oil
We use a hand blender to make this but you may prefer to use a food processor. Put everything bar the oil in a jug/bowl or food processor. Start to blitz it all together until combined then slowly trickle the oil in while you continue to blend. Keep going until you have used all the oil. If the aioli is a bit thicker than you would like just add a trickle of water until you get the desired consistency. Makes approximately 1 litre.
Toasted Corn Salsa
This simple corn salsa recipe is really fresh and tasty. We use it to top our Mexican Hot Dog but is also great to make when you are having a BBQ.
- 4 tablespoons of pomace oil
- 500g frozen sweetcorn
- 1 large red onion
- 2 tablespoons chopped coriander
- 2 roasted red peppers (we roast them ourselves but you can buy jars at the supermarket)
- 2 tablespoons lime juice
- Salt and ground black pepper to taste
Defrost the sweetcorn and drain well. Mix 2 tablespoons of the oil through the corn and spread out on a tray. Toast under a hot grill, stirring occasionally, until the corn is beginning to brown. Take off the heat and let it cool. Finely chop the onion and the roasted peppers and add to the corn. Then add the coriander, chilli flakes, lime juice and the rest of the oil and stir well. Make sure the corn is well cooled before you mix in the rest of the ingredients as the onions will discolour. Finally, season with salt and black pepper. Serves 6-8.
Oktoberfest Red Cabbage & Apple “Sauerkraut”
This sauerkraut recipe isn’t exactly traditional as it is not fermented but the red onion, apple and red cabbage combination is a little bit sweeter and goes brilliantly with Brigston & Co hot dogs.
- 1 pack of 4 Brigston & Co Artisan Hot Dogs
- 2 tbsp olive oil
- 1 tsp caraway seeds
- 1 good sized red onion, thinly sliced
- ½ red cabbage, cored and shredded
- 1 apple peeled, cored and grated
- 4 tbsp apple cider vinegar
- 1 tbsp roughly chopped flat leaf parsley leaves
- 100g grated German or Austrian smoked cheese
- 4 hot dog buns (pretzel buns for a more authentic experience, if you can find them!)
- Your favourite mustard to serve
To make sauerkraut, heat 1 tbsp olive oil in a large pan over medium heat. Add caraway seeds and cook, stirring, for 1 minute or until fragrant. Add onion and cabbage, and cook, stirring for 5 minutes or until cabbage starts to wilt. Add 2 tbsp vinegar and the grated apple and cook for a further 4 minutes, then cool for 15 minutes.
Meanwhile shallow fry, cook in the oven or grill the hot dogs on a medium heat, turning regularly for approximately 10 minutes until golden brown and piping hot throughout.
Combine remaining 2 tbsp vinegar with remaining 1 tbsp oil. Stir in the oil and vinegar mixture along with parsley, then season with a few pinches of salt and pepper. Serve the Brigston hot dog in a roll top with sauerkraut, cheese and your choice of mustard.
Brigston & Co. Scottie Dogs topped with Lockerbie Cheddar, creamy whisky & grain mustard sauce and crispy onions
- 1 x 4 pack Scottie Dogs
- 4 x hot dog buns
- 1 knob butter
- Half an onion finely diced
- 1 clove garlic
- 50ml whisky
- 100ml beef stock
- 1 heaped teaspoon grainy mustard
- 300ml double cream
- Salt & pepper
- 200 grams grated Lockerbie Cheddar or cheese of your choice
- 2 tablespoons crispy onions (you can buy these in most supermarkets)
- Chopped flatleaf parsley to garnish
Put the Scottie Dogs in a frying pan with a little oil and cook on a gentle heat turning regularly. While your Scottie Dogs are cooking make the whisky cream sauce. In a small pot or frying pan fry the chopped onions and garlic in the butter on a gentle heat until soft. Ensure that you don’t burn the butter. Add the whisky and light it to burn off the alcohol, be careful as the flames can be quite large! Add the grain mustard and stock and let it reduce by about half. Turn down to a simmer and pour in the cream. Continue to simmer the sauce to reduce it and make it a little thicker. Season with salt and freshly ground black pepper. Once the Scottie Dogs are hot throughout (takes approximately 10 mins) slice the hot dog buns from the top down being careful not to cut all the way through. Pop a Scotty Dog in each bun and top with the grated cheddar, a good drizzle of whisky sauce, some crispy onions and finally a little parsley to garnish.