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For the Beef Hot Dogs:

  • Pancetta 250 g
  • Beef Hotdog Sausage 900 g

For the Red Wine Mushrooms:

  • Chestnut mushrooms 300 g
  • Meadowland Professional 250g 30 g
  • Flat leaf Parsley 4 g
  • Red Wine 70 ml

For the Tarragon Mayonnaise:

  • Tarragon 6 g

To Assemble:

  • Brioche Sub rolls 800 g
  • Crispy Fried Onions 50 g
  1. For the Beef Hot Dogs:

    • Preheat an oven to 190°C.
    • Wrap the beef hotdogs in pancetta diagonally so that the whole hotdog is covered.
    • Place on a suitable tray lined with greaseproof paper and roast in an oven for 18-20 min.
    • Remove from the oven and keep warm.
  2. For the Red Wine Mushrooms:

    • Finely slice the chestnut mushrooms and finely chop the parsley.
    • Heat the MEADOWLAND Professional 250g in a suitable pan and fry the mushrooms until golden.
    • Add the Knorr Professional Garlic Puree to the mushrooms and continue to cook for a further 3-4 min.
    • Deglaze the pan with the red wine and reduce by half, garnish with the chopped parsley and set aside.
  3. For the Tarragon Mayonnaise:

    • Finely chop the tarragon and mix with HELLMANN’S Real Mayonnaise.
  4. To Assemble:

    • Grill the brioche rolls.
    • Fill each sub rolls with the bacon wrapped hotdogs and red wine mushrooms. Top with the tarragon mayonnaise, crispy onions and COLMAN’S English Mustard.
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