Ingredients
1kg white cabbage
27g salt
375ml white wine vinegar
250g caster sugar
7g Knorr Professional Garlic Puree
5g fennel seeds
5g mustard seeds
1 bay leaf
600ml Knorr Professional Patak's Balti Ready To Use Sauce
350g Hellmann's Tomato Ketchup
3g curry powder medium
3g paprika
200g banana shallots
200ml soya milk (unsweetened)
100g plain flour
2g smoked paprika
2g curry powder medium
50ml rapeseed oil
5g micro herbs
10 slices of sourdough bread
1.5kg The Vegetarian Butcher NoHotdog
Method
- Thinly slice the cabbage and place into a colander over a bowl then sprinkle with the salt, leave for one hour (minimum).
- Place the rest of the ingredients in a pan and gently heat to dissolve the sugar and allow spices to infuse.
- Drain the cabbage, and wring out excess liquid in a cloth.
- Place cabbage in sealable container (clip top jar if possible) and pour over the warm solution.
- Allow to pickle overnight (the longer the better).
- Combine all ingredients in a pan and gently heat for 5 minutes then remove and blend until smooth.
- Cover and keep warm until needed.
- For the Shallot Rings: Pre-heat the fryer to 160c.
- Thinly slice shallots into rings and soak in soya milk for at least an hour.
- Mix the flour, smoked paprika and curry powder together in a bowl.
- Coat the rings with the seasoned flour and fry until golden brown and crispy, drain and season to taste.
-
To Serve:
Steam or poach the NoHotdogs for 10 minutes.
- Remove the NoHotdogs from heat and take out of the packaging then make some angled slits about 1cm apart on both sides.
- Add the oil to the pan and carefully add the NoHotdogs and cook for 2 minutes until the outer skins crisp up.
- Toast the sour dough.
- Arrange the sauerkraut on the toast evenly, place two dogs on top
- Spoon over the curry sauce over and garnish with micro coriander and crispy shallot rings.
