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Gourmet Hot Dog Toppings

Ingredients

Pickled bok choy:

  • 4 bok choy, coarsly chopped

Pickle juice

  • 2 dl. vinegar
  • 200g. sugar
  • 1 little chopped fresh chili
  • 1 tbsp. salt

Mango salsa:

  • 2 mangos sliced ​​into cubes 5x5 millimeter
  • 1 clove garlic
  • 2 tbsp honey
  • 1 tbsp chopped tarragon
  • 1 dl. vinegar
  • Salt and peber

Coconut mustard:

  • 400 ml coconut milk
  • 1 clove garlic
  • 3 tbsp. Colman`s mustard powder
  • 1 tbsp. mustardseeds
  • 5 leaves fresh sage

Pan-fried sweet corn:

  • 200 g. majs
  • 2 tbsp. oil
  • 1 tsp. salt

Oven-baked tomatoes:

  • 8 tomatoes sliced in quarters
  • 2 spk. oil
  • 1 tsp. Timian

Yellow, coarse ketchup:

  • 6 coarsely chopped yellow tomatoes 
  • 50 g. finely chopped capers 
  • 2 clove coarsly chopped garlic
  • 1 dl applevinegar
  • 50 g. finely chopped onion
  • 2 tbsp. honney
  • 20 g. chopped rosemary
  • Salt and peber

Pickled carrots:

  • 200 g. finely sliced carrots into strips or slices.

Pickle juice 

  • 2 dl. vinegar
  • 200g. sugar
  • 1 bay leaves
  • 1 tsp. salt 
  • 5 peppercorns

Fried Cauliflower:

  • 200g. cauliflower in strips 
  • Salt & peper  

Rye bread and onion crumble:

  • 100g. blended rye bread 
  • 2 onions
  • Salt & peper 

Potato aioli:

  • 2 yolks
  • 1 pinc salt
  • 1 tsp. Dijonmustard
  • 1½ dl grapeseed oil
  • 1 cube garlic                                                             
  • 50 g. boiled potatoes mashed coarsly 

Rhubarb compote:

  • 400 g. Rhubarb in cubes ca. 5x5 millimeter

Pickle juice

  • 100 g. sugar
  • 1 tsp. Salt
  • 1 dl. vinegar
  • 1 dl. water

Pan-fried portobello mushrooms:

  • 100 g. portobello mushrooms cut in cubes ca. 5x5 millimeter 
  • a little oil
  • Salt & peber 

Fennel Crudite:

  • 1 fresh fennel sliced paper thin on a mandoliniron.
  • Icewater

Crispy onion rings:

  • 1 big onion
  • 1 pinch fine salt, for decorating

Sweet corn and asparagus cream:

  • 200g. asparagus
  • 100g. sweet corn
  • 1 dl. tangy mayo
  • Salt & peber  

Pickled rhubarb:

  • 400g. finely sliced rhubarb in slices or strips.

Pickled juice

  • 2 dl. vinegar
  • 200g. ssugar 
  • 1 bay leaves
  • 1 tsp. salt
  • 5 peppercorn

Creamy cauliflower:

  • 150g. small cauliflower bouquets
  • 50g. cauliflower left overs (stalks)
  • 2 dl. cream
  • Salt & peber

Portobello ketchup:

  • 300 gr. portobello mushrooms. 
  • 1 dl. applevinegar
  • 3 big coarsly chopped tomatoes
  • 2 coarse sliced garlic cubes
  • 2 tbsp. honney
  • 100 gr. chopped onion
  • 25 gr. chopped timian og rosemary
  • Salt & peber.  

We have developed new and exciting toppings, sauces and garnishes for you to create a true gourmet hot dog. 

Pickled bok choy:

Boil sugar, salt and vinegar to a pickle juice for about 10 min. Pour the pickle juice over the bok choy and chili. The juice can be hot or cold. If the juice is cold, leave it for 3 hours or longer, and around 1 hour if it is hot.

Please note: A cold juice makes for a clearer colour.

Mango salsa:

Put all the ingredients in a sauce pan and bring to a boil. Add half the mango and let it simmer for 10 min. Add the rest of the mango and chill until cold.

Coconut mustard:

Bring all the ingredients – except mustard powder – to a boil in a saucepan and boil until approx. half has been reduced. Strain the milk and add the mustard powder. Chill in the fridge for at least 3 hours.

Pan-fried sweet corn:

Pan-fry the sweet corn in oil until golden and crispy. Season with salt before serving.

Oven-baked tomatoes:

Mix the tomatoes with the rest of the ingredients in a bowl. Put them on a baking tray and bake for a minimum of 3 hours at 105 degrees. Leave them to cool down and put them in an air-tight container with oil covering the tomatoes.

Yellow, coarse ketchup:

Pan-fry garlic, onion and rosemary at a high heat.
Add the chopped tomatoes and stir a couple of times. Add vinegar and honey and let it simmer lightly for 5 min. Season with salt and pepper and serve completely chilled.

Pickled carrots:

Bring the ingredients for the pickle juice to a boil and add the carrots. Leave to infuse for at least 15 min.

Fried cauliflower:

Put the cauliflower on a baking tray and sprinkle with salt and pepper. 
Bake for 12 min. at 180 degrees and leave to cool down. Once the cauliflower is cold, put it in a container lined with kitchen towel.

Rye bread and onion crumble:

Blend the two onions to a homogeneous paste and mix with salt and the grated or blended rye bread. Mix until it has the consistency of porridge. Bake in the oven at 150 degrees for around 20 min. or until completely crunchy. Break into small bits for sprinkling on the hot dog.

Please note: You can add other spices like chili and thyme

Potato aioli:

Whisk the egg yolks with salt until white and viscous. Add mustard and whisk again. Add the oil little by little in a very thin stream while whisking. Too much oil at one time will make the mayonnaise curdle. Keep whisking until you have used up all the oil and it has turned into mayonnaise.

Add crushed garlic and potato to the mayonnaise and whisk.

Rhubarb compote:

Put all the ingredients for the pickle juice into a saucepan and bring to a boil. Add rhubarb and cook for 3 min. Put it in a container and leave for an hour in the fridge.

Pan-fried portobello mushrooms:

Cook the mushrooms until crispy in a frying pan. Season with salt and pepper and drain on kitchen towel. 

Fennel crudite:

Slice the fennel and put it into ice water for 30 sec. Drain before use.

Crispy onion rings:

Peel the onion. Use a mandoline slicer to slice it very thinly and put them onto a tray lined with a baking sheet. Sprinkle with salt and bake the onion rings in a hot-air oven at 140 degrees for around 30 min. until completely crispy. Leave them to cool down and put them in a container lined with kitchen towel.

Sweet corn and asparagus cream:

Mix all the ingredients and season with salt and pepper.

Pickled rhubarb:

Let sugar, salt, pepper, bay leaf and vinegar boil for about 10 min.

Put the sliced rhubarb into a bowl and pour over the pickle juice. Leave to pickle and cool for at least 2 hours.

Creamy cauliflower:

Start by bringing the cream to a simmer for around 10 min. Add 50 g of cauliflower trimmings and simmer for 5 min. Blend the cauliflower and season with salt and pepper. Finally add the remaining cauliflower in small florets and leave for 15 min.

Portobello ketchup:

Roughly chop the mushrooms and pan fry them at a high heat until they turn a dark golden colour. Add garlic, onion, thyme and rosemary and stir until you can smell fried garlic. Add the chopped tomatoes, honey and vinegar and leave to cook at a medium temperature for around 10 min. while stirring. Blend the mixture and season with salt and pepper. The ketchup can be served warm or cold.

Contact
Lantmännen Unibake International

Sluseholmen 8A,
3rd Floor
DK-2450 Copenhagen SV

+45 7628 5000
Contact International Sales

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