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Kickass Cheese Hotdog

By Steven Smith

  • 250g butter
  • 200g flour
  • 500g kick-ass cheddar (broken up)
  • 1000g milk
  • 15g salt
  • 60g egg yolk
  • 5g mustard
  • 10g white wine vinegar
  • 2g salt
  • 350g oil
  • Good quality brioche hot dog buns
  • 3-year-old parmesan for topping
  • Your choice of further hot dog toppings

You could say this is Steve’s signature dish at The Freemasons, Wiswell. It is a play on a cheese hotdog, but really just poshed-up cheese roll! This dish is super refined yet simple and delicious and really sums up what Steve’s cooking is all about.

The first thing diners have in the tasting menu at Freemasons and it always puts a smile on faces and paves the way for things to come.

This is an absolute crowd pleaser and will go down a storm at any gathering or party.

Cheese Hotdog:

Place all ingredients into Thermomix and blend for 11 mins/speed 6/temp 105c. (Alternatively, melt the butter. Add flour, milk and cheddar and whisk until smooth and shiny with no lumps).

Split between 3 piping bags.

Chill in the fridge for 1 hour.

Then pipe into lines (the length of your hotdog buns) onto baking parchment and freeze overnight or minimum of 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 the freezer for 10 mins.

Take your hotdogs back out of the freezer and place them into the deep fryer – 180c until golden brown – approx. 2 mins.

Method for Mayonnaise:

Blitz together all ingredients except the oil, then slowly add in the oil while mixing until mayo becomes smooth.

Plating Up

Place each hotdog in a bun and drizzle with your homemade mayonnaise and shavings of 3-year-old parmesan

Add your choice of toppings. We like crispy onions, gherkins and ketchup at The Freemasons.