The grey days have continued but luckily yesterday and last night we had a bit of rain. About an inch I think... Primary producer's always talk in the old scale, just so that you know.
When it rained we were always allowed to order our lunches, and of course I chose the closest option I could get to fried chicken. Perfect for miserable weather. These days when it is grey, I permit myself other treats. Sometimes to have an extra cup of herbal tea (whoa- blow out) and obviously I find it's much more acceptable to buy the larger 750 g nutella (actual blow out) and to read two books in one day, preferably from The Sunday Philosophy Club series please.
Rainy days do make me philosophise - it starts with looking at the sky and the clouds... so many unanswerable questions... (well according to some they are answerable, but I'm not really satisfied with the answers provided) and then nearly always ends up in an existential crisis style event, G.G. style.
I suppose a rainy Friday, is as good as any other to have a crisis and even better when there is a bit of chill mixed in, because one can stay at home without guilt and cook something deliriously comforting such as the smoky bacon hot dogs with bourbon barbeque sauce and onion rings (featured in the Autumn edition of Donna Hay Magazine).
Say what you will about Ms Hay, but she does knock up some amazing looking creations. Ever since I saw the dogs, I have been thinking about them, and know that tonight will be the perfect time to devour one ....or two... it is raining afterall.
I thought I'd post the recipe today because according to our hideously annoying weather man, it is raining everywhere, so you too (or the two of you who are reading) may like a dog for dinner tonight.
The outcome of these dogs will depend seriously on the quality of the saus. Honestly, don't go getting some crappy sausage (or heaven forbid a frankfurt) from colesworth and expecting the dog to be top dog.
If you are in Brisbane, it's worth making the trip to the Rosalie and popping in to buy some of the best ever sausages from Village Meats. Don't forget to empty at least two of your money stashes (or bank accounts for those of you who do the whole bank thing..) to take in, because the prices they charge are outlandish but believe me (and the judges of basically every sausage competition ever) when I say they are the best sausages ever. Personal favourites include the beef, bacon and maple and pork with honey. Go forth and buy.
And Mother N, thanks for the spot of rain. I don't mind these days that have coloured me grey continuing, as long as the patch gets a little loving from you. It's been so long since you've been gone, so I was glad when it was growing darker with the day as the patch has been missing you so much.. maybe you should stop in more often in your rainy form.
Donna Hay's Smoky Bacon Hot Dogs with bourbon barbeque sauce and onion rings
|photo of image in Donna Hay Magazine, Autumn edition|
There were some others, but this was definitely the most monsterish option, so obviously I had to choose it. Cheesy chicken and leek and prosciutto hot dogs with fennel jam and pickled pears also made my tummy grumble. This recipe also requires a lot of ingredients and is quite intense for hot dogs. You could take shortcuts by buying already smoked bacon and a version of good quality barbeque sauce.
1 tablespoon olive oil
4 beef sausages (go and get the beef, bacon and maple please. You can thank me later for this advice)
4 crusty hot dog rolls, split
8 slices of aged cheddar (you can pop across to get this from Rosalie Gourmet Market)
Bourbon barbeque sauce
1 tablespoon olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
1 cup bourbon or whisky
1 tablespoon smoked paprika
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1 400 g can chopped tomatoes
Smoky bacon (they also sell at Village Meats)
2 tablespoons brown sugar
1 teaspoon of smoked paprika
1teaspoon dried chilli flakes
4 rashers of bacon
Pickled onion rings
1 cup (150g) plain flour + extra for dusting
1/3 cup (50 g) cornflour
1 teaspoon baking powder
1 teaspoon of caster sugar
1 teaspoon sea salt flakes
1 teaspoon smoked paprika
330 ml pale ale beer
vegetable oil for frying
8 pickled onions, sliced
Preheat oven to 160 degrees. To make the bourbon barbeque sauce, heat the oil in a saucepan over medium heat. Add the onion and garlic and cook for 2-3 minutes until softened. Add the bourbon, and bring to the boil for 1 minute. Add the paprika, brown sugar, Worcestershire and tomato and cook, stirring frequently for 20 minutes or until thickened. Set aside.
To make the smoky bacon, place the sugar, paprika and chilli in a bowl and mix until well combined. Place the bacon on a wire cooling rack over a baking tray lined with non stick baking paper and sprinkle with brown sugar mixture. Bake for 7 minutes, turn, sprinkle with remaining sugar mixture and bake for a further 8 minutes or until crisp and golden. Set aside to cool.
To make the pickled onion rings, place the flour, cornflour, baking powder, caster sugar, salt and paprika in a bowl and mix well to combine. Gradually add the beer and whisk until smooth. Heat the vegetable oil in a saucepan over high heat until temperature reaches 180 degrees on a deep frying thermometer. Dust the onion in the extra flour, dip into batter and cook for 2 minutes or until golden. Drain on absorbent paper.
Heat the olive oil in a char grill pan over high heat. Add the sausages and cook, turning once, for 10-12 minutes or until cooked through. Spread the rolls with the bourbon barbeque sauce, fill with the sausages, smoky bacon and cheese on top with the onion rings to serve.
So tell me readers: Do you make rainy day allowances for yourself?