Name: Food Truck seadogs
Cook time: 75 min
Total time: 75 min
Yield: 4
Ingredients: 4 seadogs; 4 wholegrain and chia seed buns, halved; horseradish mayonnaise; dry gribiche; Seadogs; 200 millilitre reduced fat milk; 1/2 onion, studded with 10 whole cloves; 1/2 teaspoon nutmeg; 1/2 teaspoon allspice; 70 gram fresh breadcrumbs; 375 gram chicken mince; 1 egg white; 2 tablespoon cream; 250 gram paua, minced; 250 gram pickled pork; 1/2 teaspoon white pepper; pinch salt; 1 egg white; 4 sausage skins; Wholegrain and chia seed buns; 150 gram white flour; 50 gram wholegrain; 1/2 cup chia seeds; 1/4 teaspoon salt; 60 millilitre trim milk; 60 millilitre water; 7 gram dried yeast; 1/4 teaspoon sugar; Dry gribiche; 3 hard boiled eggs, diced

Ingredients

4 seadogs

4 wholegrain and chia seed buns, halved

horseradish mayonnaise

dry gribiche

Seadogs

200 millilitre reduced fat milk

1/2 onion, studded with 10 whole cloves

1/2 teaspoon nutmeg

1/2 teaspoon allspice

70 gram fresh breadcrumbs

375 gram chicken mince

1 egg white

2 tablespoon cream

250 gram paua, minced

250 gram pickled pork

1/2 teaspoon white pepper

pinch salt

1 egg white

4 sausage skins

Wholegrain and chia seed buns

150 gram white flour

50 gram wholegrain

1/2 cup chia seeds

1/4 teaspoon salt

60 millilitre trim milk

60 millilitre water

7 gram dried yeast

1/4 teaspoon sugar

Dry gribiche

3 hard boiled eggs, diced

1 shallot, diced

1 tablespoon capers, drained, chopped

4 gherkins, finely diced

1/2 teaspoon lemon zest

1 tablespoon chopped parsley

white pepper, to taste

Horseradish mayonnaise

1 teaspoon grated fresh horseradish

1 egg yolk

1 teaspoon white wine vinegar

1/2 teaspoon dijon mustard

100 millilitre rice brain oil

Method

Seadogs

1.Place milk in a saucepan, bring to the boil and add clove-studded onion.

2.Reduce heat and simmer until reduced by two-thirds.

3.Remove onion, mix in nutmeg and allspice.

4.Place milk in a bowl and add breadcrumbs, mix and set aside.

5.Place chicken in blender, add egg white and blend.

6.Remove and place in a bowl over ice and gently beat in cream. The mixture should be smooth and glossy.

7.Blend paua and pork together then add to the chicken mousse.

8.Squeeze out bread and reserve milk.

9.Add bread and seasoning and mix.

10.Take reserved milk and add an equal amount of water.

11.Fill the sausage skins with the mixture.

12.Poach casings in milk and water.

13.Cook for 20 minutes. Do not let the temperature rise above 90C.

Wholegrain and chia seed buns

14.Sift white and wholegrains, chia seeds and salt together and place in a warm place.

15.Gently heat milk and water to blood temperature. Add yeast and sugar, and leave in a warm place for the yeast to activate and bubble.

16.Add liquid to flour mixture.

17.Knead by hand or in a mixer until smooth.

18.Cover and leave in warm area to double in size.

19.Preheat oven to 220C. Knead again and roll dough into buns. Leave to double in size.

20.Place on a baking tray and cook in a preheated oven for about 12 minutes until cooked.

Dry gribiche

21.Mix all ingredients together.

Horseradish mayonnaise

22.Place horseradish, egg yolk, vinegar and mustard in a blender.

23.Gradually blend in oil until thick.

Food Truck seadogs

24.Reheat sausages by simmering in milk.

25.Place seadog in bottom of bun.

26.Top with horseradish mayonnaise and dry gribiche and top of bun.

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Seadogs

Wholegrain and chia seed buns

Dry gribiche

Horseradish mayonnaise

Food Truck seadogs

Related stories

Subscribe and save up to 38%