Not keen on those typical processed meat hot dogs? Try our yummy and healthy shrimp dogs instead! They make a perfect weekend lunch no matter the season.

SERVES 6 // COOK TIME 20 min

INGREDIENTS
400g shrimp, blanched
¼ cup mayonnaise
¼ cup plain yoghurt
Zest and juice of ½ lemon
1 chilli, seeded and chopped
1 tbsp chopped parsley
1 tbsp sweet chilli sauce
Salt and pepper
1 baguette
Butter, to spread
2 baby gem lettuces, leaves separated
1 avocado, peeled and sliced

METHOD
1. Mix together the shrimp, mayonnaise, yoghurt, lemon zest and juice, chilli, parsley and sweet chilli sauce. Season well with salt and pepper.
2. Cut the baguette into 6 pieces and then cut partway through each piece. Butter each piece.
3. Fill the baguette pieces with the baby gem lettuce, avo and shrimp mix.

In the mood for something hot and spicy? Fire up the grill, invite everyone, and make everyone one of our mouth-watering Texan chilli dogs.

The post Shrimp dogs appeared first on MyKitchen.

You’ll love this new twist on the classic hot dog! If you don’t fancy halloumi, swap it out for some mozzarella instead and add at the end. So, who’s up for our yummy snoek and halloumi dogs this long weekend?

SERVES 4 // COOKING TIME 45 min

INGREDIENTS
For the peach-pepper slaw
1 peach, thinly sliced
1 red pepper, thinly sliced
Juice of 1 lemon
For the halloumi dogs
160 g halloumi
2 tbsp olive oil
250 g braaied snoek, flaked
3 sprigs thyme
1 tsp sesame seeds
4 tbsp mayonnaise
4 hot-dog rolls

METHOD
For the peach-pepper slaw
1. Toss together all ingredients. Set aside for 20 minutes.
For the halloumi dogs
1. Cut the halloumi into 1 cm cubes.
2. Heat the oil and fry the halloumi, snoek, thyme and sesame seeds until crispy and golden.
3. Spread 1 tbsp mayonnaise on each roll, top with some slaw and fill with the crispy snoek and halloumi.

The post Snoek and halloumi dogs with peach-pepper slaw appeared first on MyKitchen.

In the mood for something hot and spicy? Fire up the grill, invite everyone, and make everyone one of our mouth-watering Texan chilli dogs.

MAKES 6 // COOKING TIME 1 hour

INGREDIENTS
1 onion, peeled and finely chopped
1 clove garlic, peeled and crushed
1 red pepper, seeded and chopped
1 tsp paprika
1 tsp cumin
1 tsp chilli flakes
350 g beef mince
400 g tin chopped tomatoes
400 g tin kidney beans
6 Frankfurters
6 hot dog rolls
80 ml sour cream
35 g packet crisps, crushed

METHOD
1. Fry the onion until soft. Add garlic, red pepper and spices. Cook for 1 minute.
2. Add the mince, tomatoes, beans and 1 cup water. Cook for 30 minutes.
3. Fry sausages for a few minutes until warm.
4. Serve sausages on rolls, topped with a spoonful of chilli, a dollop of sour cream and sprinkle with crisps.

The post Texan chilli dogs appeared first on MyKitchen.

We just can’t get enough of gourmet hot dogs! This week we’re serving them up Thai-style, packed with flavours of sesame, soy, sriracha, coriander and peanuts. Perfect!

MAKES 6 // COOKING TIME 15 min

INGREDIENTS
1 tbsp rice vinegar
1 tbsp sriracha
1 tbsp sesame oil
2 tbsp soy sauce
½ cucumber, julienned
1 carrot, julienned
6 Russians
6 hot dog rolls
¼ cup peanuts, to serve
Handful coriander, roughly chopped

METHOD
1. To make the dressing, mix the vinegar, sriracha, sesame oil and soy sauce.
2. Toss the cucumber and carrot with the dressing.
3. Fry sausages for a few minutes until warm.
4. Serve sausages on rolls, topped with salad, peanuts and coriander.

The post Thai-style hot dogs appeared first on MyKitchen.

We’re bringing you another one of our gorgeously gourmet dogs. Light up the braai and whip up these French cheese and onion hot dogs to end the weekend on a good note.

MAKES 6 // COOKING TIME 45 min

INGREDIENTS
50g butter
2 tbsp olive oil
6 onions, peeled and sliced
12 sprigs thyme
1 tsp salt
2 tbsp balsamic vinegar
6 Viennas
6 hot-dog rolls
1 Camembert or Brie, sliced

METHOD
1. Heat the butter and oil in a pan over a medium heat. Add the onions, thyme, salt and cook for 30 minutes, stirring occasionally, until onions are caramelised.
2. Add the balsamic vinegar and cook for a few minutes until reduced (as the onions cook down, they burn faster, so keep an eye on them).
3. Preheat the oven grill.
4. Fry sausages for a few minutes until warm.
5. To serve, arrange rolls on a baking tray. Place sausages in them and top with onions and cheese. Place under the grill for a few minutes, until cheese is bubbly and golden.

The post French cheese and onion hot dogs appeared first on MyKitchen.

For us, a big part of the summer is eating hot dogs outside next to the pool, enjoying the weather. But we won’t settle for just any hot diggity dog! And that’s why we’re showing you how to make these gourmet jalapeño relish dogs.

MAKES 6 // COOKING TIME 15 min

INGREDIENTS
2–3 jalapeños, sliced
1 cup corn kernels
1 red onion, peeled and chopped
3 tbsp olive oil
Juice and zest of 1 lime
Salt and pepper
6 Frankfurters or Russians
6 hot-dog rolls
Mustard, to serve

METHOD
1. For the jalapeño relish, mix together the corn, onion, olive oil, lime zest and juice. Season with salt and pepper.
2. Fry the sausages for a few minutes until warm.
3. Serve sausages on the rolls, topped with jalapeño relish and drizzled with the mustard.

The post Jalapeño relish dogs appeared first on MyKitchen.