Why Katy's Barking Gecko ?!

I love to travel, I love to cook and to try new recipes...

After returning from yet another trip to South Africa I browsed one of my Food Magazin subscriptions and

we started to envision how it might be to have a small, a very small restaurant. Somewhere in Australia or

South Africa.
Maybe 4 or 5 tables.
To be in the kitchen wearing t-shirt, shorts and flip-flops cooking for fun and nice people....

Doesn't that sound great ?!
We even came up with a name: Katy's Barking Gecko

Well there is no restaurant (so far....), but heaps of favourite recipes.

Saturday, August 11, 2012

Gourmet Hot Dog with Sticky Onions and a Basil and Crème Fraîche Dressing

One of the magazines that I frequently read is the South African Food& Home Entertaining.....
Great recipes and wonderful photos.

Have a look here for their Homepage

In the most recent issue I found a recipe for a Gourmet Hot Dog and, looking for an idea for dinner, I instantly decided that I would love to give it a try.


4 Hot Dog Rolls
4 Hot Dog Saussages

Sticky Onions

3 Red Onions, thinly sliced
2 tbsp Brown soft sugar
1 tbsp  Honey
1tbsp dried Chilli Flakes
oil to fry the onions
Salt, freshly ground Black Pepper

Basil Crème fraîche Dressing

150g Crème fraîche
50g Basil leaves
a squeeze of Lemon juice
1tbsp Olive Oil
Salt, freshly ground Black Pepper 


Heat the oil in a large non-stick frying
pan over high heat.

Add the onions, sugar, honey, dried
chilli flakes and seasoning. Lower the
heat and slowly cook the onions until
they are soft and sticky, about 20 minutes.
Remove from the heat and set aside.

For the basil Crème fraîche dressing,
put the Crème fraîche, olive oil, lemon juice
basil leaves and seasoning in a blender and blitz until the
basil has been incorporated.

Adjust the seasoning and set aside.

Heat a griddle pan over high heat and
grill the saussages for 5 minutes.

To serve, place a frankfurter in a
crispy heated roll, add a spoonful of
sweet and spicy onions and a good
dollop of basil Crème fraîche dressing.

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