Hot dogs with celeriac slaw and beetroot chipstwo heads garlic one tablespoon horseradish cream vegetable oil, for deep frying two beetroots, peeled and thinly sliced one tablespoon olive oil  four beef sausages four brioche rolls, split balsamic glaze, to serve  celeriac slaw  eighty grams sour cream one tablespoon lemon juice one small celeriac, peeled and thinly sliced two teaspoons caraway seeds, toastedone// Preheat oven to hundred and eighty degrees celcius. Place the garlic on a baking tray and roast for thirty-thirty five minutes or until tender. Squeeze the garlic cloves from their skins and place in a small bowl. Mash with a fork until smooth. Add the horseradish cream and mix to combine. Set aside. two// To make the celeriac slaw, place the sour cream and lemon juice in a bowl and mix until well combined. Add the celeriac and caraway seeds and mix to combine. Set aside. three// Heat the vegetable oil in a medium saucepan over high heat until temperature reaches hundred and eighty degrees celcius on a deep-frying thermometer. Cook the beetroot, in batches, for ninety seconds-two minutes or until crisp. Drain on absorbent paper. four// Heat the olive oil in a large non-stick frying pan over high heat. Add the sausages and cook, turning frequently, for ten-twelve minutes or until cooked through. (I just used the BBQ outside) Spread the rolls with the garlic mixture, top with the sausages, celeriac slaw and beetroot chips, and drizzle with balsamic glaze to serve. Serves four. 

Aug 8 -

Hot dogs with celeriac slaw and beetroot chips

two heads garlic

one tablespoon horseradish cream

vegetable oil, for deep frying

two beetroots, peeled and thinly sliced

one tablespoon olive oil 

four beef sausages

four brioche rolls, split

balsamic glaze, to serve
 

celeriac slaw
 

eighty grams sour cream

one tablespoon lemon juice

one small celeriac, peeled and thinly sliced

two teaspoons caraway seeds, toasted

one// Preheat oven to hundred and eighty degrees celcius. Place the garlic on a baking tray and roast for thirty-thirty five minutes or until tender. Squeeze the garlic cloves from their skins and place in a small bowl. Mash with a fork until smooth. Add the horseradish cream and mix to combine. Set aside.

two// To make the celeriac slaw, place the sour cream and lemon juice in a bowl and mix until well combined. Add the celeriac and caraway seeds and mix to combine. Set aside.

three// Heat the vegetable oil in a medium saucepan over high heat until temperature reaches hundred and eighty degrees celcius on a deep-frying thermometer. Cook the beetroot, in batches, for ninety seconds-two minutes or until crisp. Drain on absorbent paper.

four// Heat the olive oil in a large non-stick frying pan over high heat. Add the sausages and cook, turning frequently, for ten-twelve minutes or until cooked through. (I just used the BBQ outside) Spread the rolls with the garlic mixture, top with the sausages, celeriac slaw and beetroot chips, and drizzle with balsamic glaze to serve.

Serves four. 

n. Every day, every meal vb. Written by two food makers Stephanie and Emily