This recipe might well be Steve Smith’s signature dish at the Freemasons at Wiswell.
Smith, who is both chef and owner at the award-winning inn located in the village of Wiswell near Clitheroe, in the picturesque Ribble Valley, has created a play on the traditional hot dog and uses cheddar as the filling. Yes, you read that correctly.
This dish is described as “super refined yet simple and delicious” and seems to sum up what Smith’s cooking is all about. It’s also the first dish to be offered as part of the tasting menu at Freemasons.
Serves 30 starter size portions or 15 main
Ingredients for the ‘Hot Dog’ filling
- 250g butter
- 200g flour
- 500g cheddar (broken up)
- 1L milk
- 15g salt
You will also need
- Good quality brioche hot dog buns
- Parmesan for topping
- Your choice of further hot dog toppings
- Place all ingredients into a Thermomix and blend for 11 mins/speed 6/temp 105c. (Alternatively, melt the butter. Add flour, milk and cheddar and whisk until cream is smooth and shiny and there are no lumps)
- Split between 3 piping bags.
- Chill in fridge for 1 hour.
- Then pipe into lines (the length of your hot dog buns) on baking parchment and freeze overnight or for a minimum four hours. These will be the filling in your hot dogs.
- In a large bowl, mix enough flour, egg and breadcrumbs to bind the hot dog fillings (approx 500 grams and 1 egg needed).
- Dip each of your frozen hot dogs into the mixture.
- Pop back into freezer for 10 mins.
- Take your hot dogs back out of the freezer and place into the deep fryer – 180c until golden brown – approx. 2 mins.
For the mayonnaise
- 60g egg yolk
- 5g mustard
- 10g white wine vinegar
- 2g salt
- 350 oil
- Blitz together all ingredients except the oil, then slowly add in the oil while mixing until mayo becomes smooth.
- Place each hot dog in a bun and drizzle with your homemade mayonnaise and shavings of parmesan.
- Add you choice of toppings. We like crispy onions, gherkins and ketchup at the Freemasons.