Friday, 11 March 2011
One thing that I missed a lot when I first came over here was frankfurters . . . or hotdogs as we always called them back home. They did have them . . . but they were in cans. Ugh . . . I'm afraid that I never did cotton on to tinned hotdogs! Vienna sausage they ain't!
It's funny what you miss when you can't have them anymore . . . things like Kraft Macaroni and Cheese Dinner come immediately to mind, along with Marshmallow Fluff, Skippy Peanut Butter and Captain Crunch Cereal!
One year I even bought half a dozen packs of Maple Leaf All Beef Hotdogs to bring back with me when I was in Canada on holiday . . . and then forgot them in my mother's fridge. Just as well anyways, as I don't think I'd have ever gotten through customs with them!
Thankfully after a time I was able to find fresh ones in some of the better shops and I think that pretty much all of the shops get them in now. They are called Frankfurters! Who knew?? (If you are ever over here visiting and happen to buy a hot dog from a street vendor, be forewarned . . . hotdogs over here are bangers! (pork sausages) and not smoked!)
Here is a wonderful way of preparing them with a grown up flavour that I think is quite, quite delicious. I usually buy the large sized frankfurters for this one. I split them down the middle and then cover them with a scrummily moist bread and potato stuffing, and then I bake them until the stuffing is golden brown and slightly crisped on the outside, and the franks are slightly caramelized on their edges.
Oh, this is very good. Perhaps not so healthy, but . . . once in a while it's good to be a little naughty!!
*Potato Stuffed Frankfurters*
Comfort food, plain and simple. Perhaps not something you should eat every week, but once in a while, they're a real treat!
4 jumbo smoked frankfurters
1 large floury potato
1 stalk of celery, chopped
1 medium onion, peeled and chopped
4 rashers of streaky bacon chopped
a knob of butter
4 slices of white bread, made into crumbs
1 tsp summer savoury
1/2 tsp dried sage, rubbed
a grating of nutmeg
freshly ground black pepper to taste
Peel the potato and cut it into chunks. Cook in a pan of lightly salted boiling water until fork tender. Drain well and mash. Set aside.
Place the bacon into a skillet and dry fry until browned, stirring occasionally. Add the onion and celery and cook, stirring until softened. Add the summer savoury and sage, along with the knob of butter. Stir in the bread crumbs and toss all together. Cook for a few minutes to crisp up the crumbs a bit. Tip the whole mixture into the mashed potatoes and mix together well. Season with pepper, according to your own tastes.
Preheat the oven to 2008C/400*F/ gas mark 6. Taking a sharp knife and slit your frankfurters down the middle lengthwise, without going all the way through. Open them out flat and lay them next to each other in a baking dish. Spoon the potato/bread mixture evenly over top of the open frankfurters. Bake in the preheated oven for 25 to 30 minutes, until the frankfurters are heated through and beginning to brown and the stuffing is lightly crisped on the outsides.
Place one stuffed frankfuter on each of four heated plates. Serve with your favourite vegetable on the side and a salad to salve your conscience!