Garnish with chopped parsley or chives and serve hot. Add a few spoonfuls of the mac and cheese and top with a hotdog, some tomato and chilli relish and some drained pink pickled onion. To assemble, split the buns two-thirds of the way through. Deep-fry the hotdogs for 4 minutes, or until golden brown and crisp. Add butter, milk, and cheese packet, stirring well until integrated. (I like to cook chickpea pasta 1-2 minutes less than the package directs to avoid gumminess.) Drain pasta and add back to the same pot over medium-low heat. If the hotdogs break, simply squeeze back into shape. Cook mac and cheese noodles according to package directions. Carefully dip each hotdog into the flour, then into the egg and finally into the breadcrumbs. Put the flour, egg and panko breadcrumbs in three separate shallow bowls. Drain the macaroni and stir into the cheese sauce. Remove from the heat and stir in the cheeses and mustards. INGREDIENTS 1 package (40 ounces) STOUFFERS Macaroni & Cheese 1 cup sliced hot dogs 1 1/2 cups frozen peas and carrots, thawed 1/3 cup crushed potato chips. Slowly pour in the milk, whisking continually for about 5 minutes, until the mixture is smooth, thick and hot. Meanwhile, melt the butter in a small pan over a medium heat, stir in the flour to form a paste and cook for a few minutes. Directions Step 1 Make mac and cheese: In a large skillet over medium heat, melt butter. To make the mac and cheese, bring a saucepan of salted water to the boil, add the macaroni and cook for 10 minutes, until soft. To make the pink pickled onion, mix the sugar, vinegar and salt in a small bowl. Place on a tray lined with baking paper and transfer to the fridge to firm up. Season with salt and pepper to taste and roll into four long sausage shapes. Mix the mushroom mixture with the walnuts, smoked paprika, garlic, soy sauce and fresh breadcrumbs until evenly combined. Place in the food processor along with the sun-dried tomatoes and blitz to a coarse paste. Heat 1 tablespoon of the oil in a frying pan over a medium–high heat, add the onion, mushrooms and a pinch of salt and fry for about 8 minutes, until the mushrooms are browned and the juices have evaporated. To make the walnut and mushroom hotdogs, blitz the walnuts to a crumb in a food processor and place in a large bowl.
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