Maple glazed bacon hot dog, with comte & dijon sauce, tomato & quince relish & mustard pickles
1 tablespoon instant dry yeast
1 cup (250ml) lukewarm water
55g caster sugar
50g rendered smoked pork fat or pork lard, at room temperature
25g soft butter
500g plain flour, plus extra to dust
1 teaspoon salt
1 egg yolk
1. For the brioche, place yeast, water and a pinch of the sugar in a small bowl and mix to combine. Set aside for 5 minutes. The mixture should start to froth on the surface.
2. Place remaining sugar, pork fat, butter, egg, flour and salt into the bowl of an electric mixer fitted with a dough hook, and turn onto medium speed to start to combine mixture. Add yeast mixture and knead for 5 minutes or until a smooth, soft dough ball has formed.
3. Lightly dust a bowl with flour then place dough into bowl. Cover bowl with cling film, and place in a warm, draught free place for about 45 minutes or until almost doubled in size.
4. Knock back dough and knead until smooth. Divide into 8, equally-sized pieces, about 125g each. Lightly dust work surface with flour. Using your fingertips, slightly flatten each piece into a 10 x 15cm rectangle, about 2cm thick. Roll up each piece to form a tight roll, about 14cm-long and 4.5cm wide.
5. Place rolls onto a large tray lined with baking paper set at least 4cm apart. Gently cover with a tea towel and place in a warm, draught-free place for about 45 minutes or until doubled in size.
6. Preheat oven to 180°C.
7. For the egg wash, whisk egg yolk and milk in a small bowl to combine. Lightly brush buns with the egg wash.
8. Place rolls in oven and bake for 20 minutes or until golden. Remove from oven and allow to cool completely on a wire rack.
15 x 15cm piece pork skin
9. Lightly score skin at 1cm intervals, then season well with salt. Place on a tray, then roast in the oven set at 180?C for about 30 minutes or until bubbly and crisp. Remove from oven and set aside to cool.
10. When cool, break into pieces, then pound in a mortar and pestle to the size of cardamom pods.
100g kaiserfleisch or bacon, rind removed, cut into small lardons
50ml maple syrup
250g veal mince
250g pork mince
100g pork back fat, minced
2g quarte epices
5g curing salt
2g ground black pepper
Natural sausage casing, cleaned
11. Heat a non-stick frying pan over medium-high heat. Cook kaiserfleisch until the fat starts to render, then add maple syrup and cook for 30 seconds. Transfer mixture to a tray lined with baking paper, and refrigerate until cold.
12. Place a saucepan of water over medium-low heat and bring to 60°C.
13. Working quickly, place remaining ingredients into the bowl of an electric mixer fitted with a paddle attachment, set to medium speed. Add maple bacon and mix for about 2 minutes until a well combined, sticky paste. The sausage mixture needs to remain as cold as possible in order for it to combine properly and not split. Transfer mixture to a bowl, cover with plastic wrap and refrigerate until cold.
14. Using a sausage machine, place tube about 3cm of the way into the casing, then feed the mixture through, pushing down with the press. Hold the sides of the casing to fill to desired width and twist casing to make sausages of desired length. Alternatively, you can use a piping bag or large funnel in place of a sausage machine. Refrigerate for 5 minutes before poaching.
15. Poach sausages in water for 8 minutes. Remove and place on a tray to cool.
2 cups (500ml) water
250g caster sugar
1 star anise
½ stick cinnamon
1 cardamom pod, cracked
1 quince, peeled, quartered, cored
16. Place water, sugar and spices in a saucepan and bring to the boil. Reduce heat to low and add the quince. Cover with a cartouche made from baking paper, and cook gently for 30 minutes or until soft. Remove from heat and set side to cool in the syrup.
Tomato and quince relish
2 tomatoes, peeled, seeded, diced 1 poached quince, diced 2 eschalots, very finely diced 4 garlic cloves, sliced 200ml quince poaching syrup 150ml malt vinegar 2 tablespoons tomato paste Salt and pepper, to taste
17. Place all ingredients in a saucepan, stir to combine and bring to the boil. Reduce heat to a simmer and cook for 15 minutes or until soft and slightly thickened.
18. Set aside to cool slightly. Transfer mixture to a blender, puree until smooth, then transfer to a bottle.
Cucumber and eschalot pickle with mustard seeds
1 telegraph cucumber, peeled, seeded, coarsely grated
2 eschalots, very finely diced
150ml chardonnay vinegar
1/4 cup (55g) caster sugar
1 teaspoon brown mustard seeds
½ teaspoon dill seeds
1 teaspoon chopped dill
19. Place all ingredients except for the chopped dill, into a saucepan over medium heat. Cook for about 4 minutes or until mixture slightly thickens and resembles a relish. Set aside to cool, then stir through dill.
Comte and mustard sauce
50ml thickened cream
50ml white wine, such as chardonnay
¼ cup Dijon mustard
125g comte gruyere, finely grated
Freshly ground black pepper
20. Place cream and wine into a saucepan over medium heat and warm through. Whisk in mustard, then cheese, taking care not to overheat the sauce to avoid the mixture seizing, but warm enough so the mixture doesn't solidify. Season with pepper.
21. Transfer sauce to a yellow squeezy bottle and keep warm.
Olive oil, for frying
22. Heat oil in a non-stick frying pan over medium heat. Lightly prick sausages with a fork. Cook for 3-4 minutes, turning, until completely golden and heated through to the middle.
23. Cut buns through the middle, spoon relish into buns, top with crackling crumb and sausage. Squeeze over comte and mustard sauce, and tomato and quince relish to serve.