Hot dog wraps with fiery onion relish

Name: Hot dog wraps with fiery onion relish
Prep time: 5 min
Cook time: 30 min
Yield: Serves 6
Cuisine: British recipes
Ingredients: 6 giant hot dogs (loose or canned); 6 Lebanese flatbreads or flour tortillas; Squirty yellow mustard (optional); Watercress, to serve; For the relish; 2 tbsp sunflower oil; 3 red onions, thinly sliced; 1 garlic clove, thinly sliced; 1 tsp yellow mustard seeds; 1 tsp cumin seeds; 3 tbsp light muscovado sugar; 4 tbsp red wine vinegar; Large pinch crushed chilli flakes

Easy
August 2004

Easy
August 2004

Serves 6
Hands on time 35 mins

Hot dogs are a fantastic treat in the summer. The fiery, flavour-packed onion relish gives this recipe a sophisticated edge.

For something a bit more traditional, check out this frankfurter roll with new potato and bierwurst salad.

Dairy-free

Nutrition: per serving

Calories: 400kcals
Fat: 19g (0.6g saturated)
Protein: 13g
Carbohydrates: 47g (12.1g sugars)
Salt: 2.1g

Nutrition: per serving

Calories: 400kcals
Fat: 19g (0.6g saturated)
Protein: 13g
Carbohydrates: 47g (12.1g sugars)
Salt: 2.1g

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Ingredients

6 giant hot dogs (loose or canned)
6 Lebanese flatbreads or flour tortillas
Squirty yellow mustard (optional)
Watercress, to serve

For the relish

2 tbsp sunflower oil
3 red onions, thinly sliced
1 garlic clove, thinly sliced
1 tsp yellow mustard seeds
1 tsp cumin seeds
3 tbsp light muscovado sugar
4 tbsp red wine vinegar
Large pinch crushed chilli flakes

6 giant hot dogs (loose or canned)
6 Lebanese flatbreads or flour tortillas
Squirty yellow mustard (optional)
Watercress, to serve

For the relish

2 tbsp sunflower oil
3 red onions, thinly sliced
1 garlic clove, thinly sliced
1 tsp yellow mustard seeds
1 tsp cumin seeds
3 tbsp light muscovado sugar
4 tbsp red wine vinegar
Large pinch crushed chilli flakes

Method

Begin by making the relish, as it can be served warm or cold. Heat the sunflower oil in a frying pan and cook the onions for 10 minutes until softened and lightly golden. Stir in the garlic and seeds and cook for 1 minute more. Add the sugar, ¼ teaspoon salt, vinegar and chilli and bubble for 5 minutes until the liquid evaporates.
Heat the hot dogs according to the packet instructions. Heat a large non-stick griddle or frying pan, and toast the flatbreads in batches, turning until golden and crisp. Put a hot dog, squirt of mustard (if using) and some relish on each, fold up and scatter with some watercress. Serve with paper napkins.

Method

Begin by making the relish, as it can be served warm or cold. Heat the sunflower oil in a frying pan and cook the onions for 10 minutes until softened and lightly golden. Stir in the garlic and seeds and cook for 1 minute more. Add the sugar, ¼ teaspoon salt, vinegar and chilli and bubble for 5 minutes until the liquid evaporates.
Heat the hot dogs according to the packet instructions. Heat a large non-stick griddle or frying pan, and toast the flatbreads in batches, turning until golden and crisp. Put a hot dog, squirt of mustard (if using) and some relish on each, fold up and scatter with some watercress. Serve with paper napkins.