A couple of weeks ago I mentioned I was looking for a recipe that I could make for a girls night. We were having a 'high-tea' night, but instead of tea there would be cocktails, more specifically, a punch fountain. It was pretty amazing, I must admit - the whole night was spent admiring the peach coloured liquid pour from three levels.
But anyway, because of this punch and theme, I needed something filling and small. I've had this book, Picnic Hamper from Kitchen Classics, for sometime. I've cooked a couple of things from it, but the recipe I wanted to cook the most was the Chipolata Sausages with Horseradish Cream. They were ridiculously cute and I just love hotdogs. So I made them. And they were delish!
The best thing about them though was the caramelised onions. This simple recipe of three ingredients was perfect. I don't know why I've never made it before, the leftovers went so well in rolls for the following week. It's definitely something I will continue cooking.
I have to make a little shout out to my friend good Anjulee for hosting such a lovely night. You see, Anj has a bar built at the back of her house, inside a shed. This is no ordinary bar or shed either. It has a beautiful custom made Jarrah bar, in a shed with a wood fire and furniture. It has Foxtel coming through the TV, a dart board, and a large array of bar 'materials'. It's the perfect place to escape really. So thank you once again Anj!
MINI HOTDOGS WITH CARAMELISED ONION AND HORSERADISH CREAM
2 tablespoons olive oil
2 red onions, finely sliced
2 tablespoons dark brown sugar
3 teaspoons balsamic vinegar
100g cream cheese
1 tablespoon horseradish cream
2 tablespoons thickened cream
12 chipolata sausages
12 mini bread rolls
Large handful rocket leaves
Sea salt for seasoning
Heat the olive oil in a medium pot, then add the onion, stir, then place the lid on to cover. Cook for 10 minutes, stirring occasionally, until the onions are soft. Add the sugar and vinegar and continue cooking until thick. Remove form the heat and keep warm.
In a small bowl, add the cream cheese, cream and horseradish and mix well. Season with sea salt.
In a fry pan, add a little oil and fry the sausages for around 10 minutes or until cooked through. Drain on paper towels.
If using par-bake bread rolls, heat up in the oven on around 180C for 10 minutes.
When ready, cut the rolls three quarters the way through, and spread on the horseradish cream. Place a few leaves of rocket, a sausage and top with onion.