PREPARATION TIME: 5 MINUTES

COOKING TIME: 10 MINUTES

MAKES: 6

DIRTY WATER HOT DOGS

I’ve spent a fair bit of time in New York City and one of the first things I love to get when I arrive there is a dirty water hot dog. ‘Dirty water’ mainly refers to the look of the water the frankfurts sit in on the street vendor’s cart. I still remember my first one; it was a hot summer day in Central Park, I’d just finished watching some park ball and the cart vendor was selling his dogs with a choice of toppings for $1.00. I chose the classic — a little tomato ketchup, some yellow American mustard and cheese. But with this recipe, the choice of toppings is all yours.

6 hot dog franks (see note)

6 soft hot dog buns, sliced down the centre

Heinz Tomato Ketchup

French’s mustard

75 g (2½ oz/¾ cup) grated cheddar cheese

Place the hot dog franks into a large saucepan, filled with just-below-boiling water, return the water to the boil and then reduce the heat to low. Cover the saucepan and allow it to sit for approximately 10 minutes or until the hot dogs are heated through.

Remove the dogs from your ‘dirty water’ and drain slightly on paper towel, then place a frankfurt inside each bun. Add a healthy squeeze of tomato ketchup, some mustard and top with some grated cheese. (See note for other topping suggestions.)

Enjoy it like you’re walking down the street in Manhattan.

NOTES

∎   Buy the best hot dog franks you can find, either at your local deli or, if you are lucky enough to have one close by, at a German smallgoods store.

∎   Serve as you like, simply or with more intricate toppings. This works well along with dill pickles and the sauerkraut slaw as a topping or with Mr Wall’s chilli con carne.