Pink’s Chilli Hot Dog Recipe
This recipe is from the famous Pink’s hot dogs and their iconic chilli dog recipe of frankfurt sausage smothered in a chilli beef sauce, to inspire Fiji’s local late night barbecue stands.
400 grams minced beef
½ cup of beef stock
½ cup of water
3 tablespoon chilli powder
1/2 cup normal plain flour
1 teaspoon salt
½ teaspoon paprika
½ teaspoon garlic powder
½ teaspoon dried onion flakes
¼ teaspoon of onion powder.
¼ teaspoon of cayenne powder
1 teaspoon tomato paste
1 teaspoon sugar
1 teaspoon white vinegar
pinch of black pepper
4 hot dog buns, warmed
4 hot dog frankfurts or lamb sausages, grilled
Method:
1. Brown ground beef, drain fat into glass measuring cup.
2. Add equal amount of flour, and stir.
3. Add in beef stock or broth.
3. Cook the flour, broth, and oil on stove, stirring often to prevent burning.
4. Mix cooked beef with the flour roux, and return to stove-top, adding other ingredients into the mix.
5. Simmer on medium heat till texture and taste arrive at desired levels.
6. Warm a hot dog bun, grill or boil the frankfurt/sausage, and cover with the chilli beef
7. Top with cheese
DUCK LEG CURRY
I had this duck dish at another well known restaurant which combined the technique of confit (slow cooked in fat) with a curry gravy. When combined, the result is tender duck meat that falls off the bone in this tropical version of a L.A. duck curry.
Serves 2
4 large duck legs
4 cups virgin coconut oil
a few dried bay leaves
salt and pepper for seasoning
1/4 of a fresh pineapple, diced
1 can coconut milk
1 tablespoon light soy sauce
Curry Paste
2 shallots or 1 small red onion, diced
4 cloves chopped garlic
2 stems of fresh lemon grass, bruised and chopped fine
4 small chillies, chopped
1 inch piece of ginger, peeled and diced
2 tablespoon Asian fish sauce
2 teaspoon of grated lime zest
2 teaspoon of sugar
1 teaspoon of mixed turmeric, cumin, chilli powder
1. In a mixing bowl, blender or mortar and pestle, combine the curry paste
2. Rub the duck breasts with a pinch of salt and pepper
3. In a deep baking tray, place the duck breasts skin up with the coconut oil and bay leaves, and bake in a pre-heated oven for 2 hours at 120 degree Celsius. Remove from the oil and set aside when done.
4. In a frypan or pot, fry the curry paste for 2-3 minutes on a medium heat.
5. Add the coconut milk, pineapple and light soy sauce, mix thoroughly
6. Carefully add the duck breasts and simmer for a further 20 minutes.
7. Serve with roti or steamed rice
