Rhiwbina Living 62

Loaded hot
dog specials
100g thinly sliced white onion
1 tbsp BBQ sauce
200g all purpose flour
oil for frying
4 hot dogs
4 hot dog buns
2 tbsp mayonnaise
1 tbsp apple cider vinegar
1/2 tsp garlic powder
salt and pepper
300g finely shredded red cabbage
food
☐ Mix the onions with a tablespoon
of BBQ sauce. Marinate for at
least 20 minutes. Whisk together
mayonnaise, apple cider vinegar,
garlic powder, salt and pepper. Pour
over shredded cabbage and toss to
combine. Cover and pop in fridge.
☐ Place flour in a resealable plastic
bag, add in onions and shake to coat.
☐ Heat oil in a skillet over medium
heat. Once hot, remove onions from
flour and shake off any excess. Fry
in hot oil until golden brown and
crunchy. Sprinkle with salt.
☐ Cook hot dogs thoroughly.
☐ Assemble hot dogs, spooning slaw
all over and onions on top.
The Ultimate
Burger
For the burger:
1kg of beef brisket
250g of bacon
2 tsp ginger powder
2 tsp garlic powder
2 tsp of onion powder
ground black pepper to taste
pinch of sumac
salt to taste
For the bun:
brioche burger buns
sliced Monterey Jack cheese
grilled bacon
fresh tomato, sliced
red onion, sliced
lettuce
any other condiments
☐ Grind the raw beef and the bacon
together in a meat grinder. If you don't
have one, a butcher can do this.
☐ Mix the meat mixture with the
spices in a large bowl, being careful
not to handle the meat too much.
☐ Cover the mixture with clingfilm
and rest in the fridge overnight.
☐ The next day, make balls of meat
from 150g off the mixture and gently
pat down into burger patties.
☐ Prepare your barbeque by lighting
the charcoals. Wait until they have
gone white before distributing them
evenly throughout the pan.
☐ To avoid the burgers sticking to
your barbeque, rub raw onion over
the griddle.
☐ Grill the burgers to your liking, using
a digital thermometer to make sure
that they are cooked inside.
☐ Assemble your bun, place the
burger on top, and serve with
condiments of your choice.
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