Monday, 3 November 2014

Champagne and hotdogs!

Last leg of Pernod Ricard's Oiva Pari- recipe contest really brings out the big guns: we we're tasked with creating a gourmet fast food pairing for Champagne! And not just any old fizz: Mumm's Cordon Rouge. I can tell you there was no end to my colleagues' envy as the delivery man dropped off the bottles. Ooh, who am I kidding - I myself couldn't contain my giddiness!

For the previous legs I came up with pizza with duck confit and fennel and chicken heart yakitoris out of which the yakitoris are through to the finals! This time I made hot dogs which, as both Bubbledogs and Pastor proved, are a damn fine thing to savour with a bit of bubbly.

Mumm Brut Cordon Rouge is a fine Champagne the dry citric notes make for a wonderful match with fish and seafood. High percentage of Pinot Noir means it can, however, take on stronger flavours too and for instance out of Serrano ham it really brings out the beautiful nuttiness. The certain dilliness of Chardonnay works with the dill in the salmon sausage and the combination of Champagne and strawberry and dill ketchup was one of our favourites. 

You'll find the recipe for hot dog buns here and the sausages here.



Champagne and hot dogs - just another Sunday at the food blogger residence (NOT!)


So, for last week's Sunday lunch I set up a hot dog bar where the diners got to assemble hot dogs to suit their taste. To accompany the hot dogs there were polenta fries which, too, were a hit with the strawberry and dill ketchup.

There were thinly sliced cucumbers, salad leaves, chopped spring onions, pickled red onion, strawberry and dill ketchup and crayfish mayonnaise. Then there was Serrano ham, roasted crisp at 200 and then broken into crumbs. And hey - all of the condiments and concoctions can be made in advance already the day before. 

Pickled red onion:

1 large red onion
1,5 dl red wine vinegar
1 generous tbsp sugar
1/2 tsp salt
1/2 tsp black pepper

Combine red wine vinegar, salt and sugar, whisking until sugar has dissolved. Peel and finely slice the red onion. Pour over the marinade and let sit and marinate in room temperature for an hour. Keeps in the fridge for about a months. 

Crayfish mayonnaise:

150 g crayfish tails (in brine with dill)
1 dl good mayonnaise
the zest of 1/2 lemon, finely grated
the green part of 1/2 spring onion, finely sliced
a couple of drops of Sriracha
salt, pepper (to taste)
sugar (if needed)

Drain the crayfish tails. Combine with rest of the ingredients and check the taste. Season as needed and let rest on the fridge for about half an hour before serving.

Strawberry and dill ketchup:

250 g strawberries (2,75 dl when puréed)
1 tbsp balsamico
1 tsp red wine vinegar
1 large handful of finely chopped dill
salt and pepper (to taste)
sugar (if needed)

Purée the strawberries and add into it balsamico and red winegar. Fold in dill and season. Let rest in the fridge for half an hour. Check the taste before serving and season/ add sugar if needed.




For more tips on how to pair Mumm's Champagnes with food, click on here!


*In collaboration with Pernod Ricard's Oiva Pari recipe contest*



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