THE BRETT-SESSIONS | VOL.4
OUR CULINARY HEARTBEAT.
The Lock-Down Dog
The preparations for Christmas are already in progress at full speed and the current lock-down no longer causes any sleepless nights. We are looking forward to the forced deceleration and remember the last lock-down:
The most pleasant side effect was the extensive cooking and the rest.
We want to share with you a nice little recipe as inspiration in case you run out of ideas: THE LOCK-DOWN DOG.
A delicious show-off hot dog with coarse vegan sausage, cream of baked celery, panko mustard crumble and pickled onions in a homemade Báhn Mì bun. In case you need it quickly and have two hours. Fast Food de luxe. with a glass of OTILIE*.
We wish a relaxed lock-down – let us make #THEBESTOFIT
Best greetings from the crisis hotspot Offenbach!
& Team FRANKFURTER BRETT
We have prepared a small lock-down special offer for the occasion.
// CELERIAC PASTE, PICKLED ONIONS AND PANCO-MUSTARD CRUMBLE
This recipe was supposed to be part of the launch of OTILIE*, because German champagne has a problem like hot dogs - nobody associates it with anything delicious. And so, the idea was born to turn a hot dog into a dish that can compete with sparkling wine at champagne level. The result is our LOCK-DOWN DOG.
You must bring some time with you. Especially if you want to bake the buns yourself. But it is worth it because the result is delicious. It comes with a glass of OTILIE*
We were directly inspired by Yotam Ottolenghis "baked celery" from his new book "Flavour": The magical transformation of this rude tuber into a fragrant delicacy directly inspired us and forms the basis for the celery cream.
The Báhn Mì buns worked well in general, warm, and crispy. But in retrospect they were a bit big and thick. Next time we would make them a bit finer and smaller.
As a "meat" interlude we used BEYOND MEAT sausages, our absolute recommendation when it comes to sausages. Taste, texture, frying behaviour and smell - HAMMER. And 100% vegan by the way. Now, however, they are only available in bulk consumer packs and cost just over 2 euros a piece, which is the price of a good sausage.
If you want to take the effort, you are sure to find someone who has a wholesale market ID and can serve as a supplier.
If it must be meat: A real organic butcher is the least, you need.
- PICKLED ONIONS
- 4 pieces medium red onions
- 500 ml light balsamic vinegar
- pinch of sugar
- salt and pepper
- CELERIAC PASTE
- 1 medium sized celeriac
- ½ bunch of parsley
- ½ bunch of fresh marjoram
- 1-piece organic lemon
- olive oil
- salt and pepper
- PANCO-MUSTARD CRUMBLE
- 250 g panco flour
- (Japanese breadcrumbs)
- 3-4 tablespoons grainy mustard, medium hot
- 1-piece Thai celery
- 1-piece Taleggio (Italian soft cheese)
- 6 coarse bratwursts
- We chose the one from BEYOND MEAT.
- Far ahead in terms of taste,
- 100% vegetable by the way.
- If it should be meat:
- please go to the organic butcher.
BÁHN MÌ buns
// it's worth it!
Báhn mì is a relic from the time when Vietnam was under French colonial rule. The term literally means "wheat bread" and refers to baguette-like loaves or rolls whose crust is slightly softer and lighter than the crust of a French baguette.
Today, Báhn mi is practically synonymous with sandwiches filled with vegetables, coriander, fresh chillies and meat or tofu. Baking takes some time, but it is worth it!
for 4 buns
- 354g water
- 7g dry yeast
- 600g bread flour
- 20g sugar
- 6g fine salt
- 100g clarified butter
- (melted and cooled)
- 1 handful ice cubes
IMAGES & VIDEOS: FRANKFURTER BRETT GmbH