NUTRITIONMETHOD(^1) To prep a perfect pickle, dissolve the sugar
in boiling water with the white wine vinegar
then pour it over the root veg and set aside
to cool.
(^2) All right, we’re not expecting you to count out
exactly 30 peanuts. Let’s call it a generous
handful. Either way, whack the oven on 200°
and toast for five minutes. Once they’re cool,
stick them in a blender and blitz until they’re
roughly half the size.
ROOT FOR THE UNDERDOG
Far from tasteless game-day fodder, done properly, the humble hot dog
forms the perfect base for a pre-emptive immunity strike. The secret
weapon is the Asian- inspired pickle, brimming with blood-clot zapping
vit K, plus enough sporting probiotics to turn the tide of any match.
Sriracha Peanut Pickle Dog
- By Sandia Chang, co-founder of Bubbledogs
INGREDIENTS
THE DOG^
- Peanuts, 30
- Mayonnaise, 2tbsp
- Sriracha sauce, 1tsp
- Pork sausages, 2
- Organic Ezekiel bread rolls, 2
THE PICKLE
- Caster sugar, 30g
- White wine vinegar, 100ml
- Daikon radish, 30g
- Carrot, sliced 30g
- Cucumber, sliced 30g
- Red chilli, sliced 10g
SRIRACHA
stabilisesblood^
sugar and acts as an
expectorant to
banish colds(^3) Combine the mayonnaise with the Sriracha
sauce. That’s pretty much it for the dressing,
so let your dogs brown under the grill for
around 10 minutes.
(^4) To serve, lay the sausage in the bun and top
with Sriracha mayo. Sprinkle on the peanuts
then add the strained pickle for an
immunity-invigorating wiener that really cuts
the mustard. (^) >