Build-your-own hotdog and burger stations during the Rugby World Cup Final

By YOU Digital
01 November 2019
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Set up build-your-own hotdog and burger stations with a line-up of assorted toppings and let your guests create their own game-time snacks!

Roasted green tomatoes

Preparation: 15 min | Cooking: 20 min | Serves 4

Ingredients

500g green tomatoes, cut in half

60ml (¼c) olive oil

juice of 1 lemon

salt and freshly ground pepper

125ml (½c) fresh basil

Sandwich

1 ciabatta loaf

olive oil for drizzling

salt and freshly ground pepper

2 packets (380g each) Eskort American hot dog smoked gourmet chilli cheese

90g mozzarella cheese, grated

90g Parmesan cheese, grated

1 garlic clove, chopped

Method

Roasted green tomatoes

  • Preheat the oven to 200°C.
  • Put the green tomatoes on a baking tray and drizzle olive oil over.
  • Squeeze the lemon juice over and season with salt and pepper.
  • Add the basil leaves and bake for 10-15 minutes.

Sandwich

  • Cut 4 slices of ciabatta and put on a baking tray.
  • Drizzle olive oil over and season with salt and pepper.
  • Put two sausages on each slice and top with some mozzarella and Parmesan.
  • Add the chopped garlic and bake for 10 minutes until the cheese has melted and starts to turn golden.
  • Top with the roasted tomatoes and baked basil. Sprinkle extra handful of fresh basil over.

Gin and garlic pork burger

Serves 4 | Preparation: 20 min | Cooking: 15 min 

Ingredients

Burger

1kg Eskort pork neck roast

45ml (3T) olive oil

10ml (2t) each salt and freshly ground pepper

45ml (3T) butter

15ml (1T) chopped fresh rosemary

15ml (1T) sage

1 onion, sliced into rings

250ml (1c) butternut, grated

4 burger buns

red lettuce 

Garlic and gin sauce

30ml (2T) olive oil

4 garlic cloves, chopped

10ml (2t) each salt and freshly ground pepper

65ml (¼c) gin

375ml (1½c) heavy cream

Method

Burger

  • Slice the pork neck into thin 1cm steaks, drizzle some olive oil over and season with salt and pepper.
  • Fry the steaks in a frying pan over a high heat for 4 minutes on each side, adding the butter when turning.
  • Remove the steaks from the pan.
  • In the same pan, add the rosemary, sage, onion rings and butternut. Cook until the onions are glossy, then set aside.

Garlic and gin sauce

  • Heat a saucepan over a medium heat. Add the olive oil, garlic, salt and pepper and fry until the garlic is golden.
  • Add the gin and allow to simmer for 30 seconds before adding the cream.
  • Simmer until the sauce has thickened.
  • Butter the buns, add the lettuce and top with fried onions and butternut.
  • Add three to four slices of pork neck, alternating with gin sauce between each slice.

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