Bourguignon Hot DogDownload
Preparation Time10 minutes
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.
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.
Finely chop the tarragon and mix with HELLMANN’S Real Mayonnaise
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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