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Hannah Lewry

Hannah Lewry

Recipes & Articles by Hannah Lewry

Mushrooms with roasted garlic cream and herb-buttered toast

Mushroom recipes

Mushrooms with roasted garlic cream and herb-buttered toast

45 minutes

Roast figs in vanilla syrup with yoghurt mascarpone and salted pistachio sugar shards

Fruity dessert

Roast figs in vanilla syrup with yoghurt mascarpone and salted pistachio sugar shards

20 minutes

Roast fish with charred limes and sesame egg noodles

Citrus recipes

Roast fish with charred limes and sesame egg noodles

40 minutes

Tacos with spicy chicken con carne

Canned food

Tacos with spicy chicken con carne

1 hour

Pizza with brown mushrooms, anchovies, blue cheese and rocket

Pizza recipes

Pizza with brown mushrooms, anchovies, blue cheese and rocket

40 minutes

Stromboli

Stromboli

25 minutes

Roast pumpkin with caper, garlic and green olive butter

Roast pumpkin with caper, garlic and green olive butter

40 minutes

Nutmeg and pumpkin gnocchi with Gorgonzola cream

Gnocchi recipes

Nutmeg and pumpkin gnocchi with Gorgonzola cream

1 14 hours

XO sauce

Dip recipes

XO sauce

20 minutes

Springbok shanks with creamy mash and parsley

Springbok shanks with creamy mash and parsley

30 minutes

Chilli,ginger steak with pickled cucumbers

Asian recipes

Chilli,ginger steak with pickled cucumbers

10 - 15 minutes

Gourmet hot dog with red onion, chilli and coriander salsa

Chilli recipes

Gourmet hot dog with red onion, chilli and coriander salsa

30 minutes

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Gourmet hot dog with red onion, chilli and coriander salsa

By Hannah Lewry

Serves 1

Difficulty Easy

Prep Time 20 minutes

Cooking Time 30 minutes

Ingredients

3 brown onions, sliced into thick rounds
Sea salt and freshly ground black pepper
30 g brown sugar
Olive oil, for drizzling
2 red chillies
3/4 cup chopped coriander
1 red onion, finely chopped
2 t red wine vinegar
1 bratwurst sausage
1 pretzel-style hot dog roll
Wholegrain mustard, for serving
Fresh rocket, for serving

Method

Preheat the oven to 180ºC.

To make the chunky caramelised onions. Arrange the onions on a baking tray and season with sea salt and freshly ground black pepper. Sprinkle over the sugar and lightly drizzle with olive oil before roasting for 20 minutes or until softened and sweet.

To make the salsa: finely chop 1 or 2 red chillies, depending on how hot you like it and mix in a bowl with the coriander, red onion, a drizzle of olive oil and the red wine vinegar.

Chargrill the sausages. Generously stuff a salted pretzel-style hot dog roll with the chunky onions, grilled and spoon over the chilli salsa.

Serve hot with whole grain mustard and fresh rocket leaves.