frankfurters

Make this simple student pasta and tomato dish for a delicious, filling and budget-friendly supper. It is a great way to use up simple storecupboard ingredients.

Tomato pasta bake

olive oil

onion, chopped

garlic clove, crushed

cherry tomatoes

sugar

Worcestershire sauce

rigatoni or other tube-shaped pasta

gruyère

baguette

frankfurters, sliced

Heat the oil in a medium pan and fry the onion for 5 mins until softened and lightly golden. Stir in the garlic and cook for a further min. Mix in the tomatoes and sugar, bring to the boil and simmer for 20 mins. Add a few dashes of Worcestershire sauce and season to taste. This basic sauce can now be chilled or frozen, see recipe intro.

Meanwhile, cook the pasta according to pack instructions. Heat the grill to high. Mix together the cheese and breadcrumbs.

Drain the pasta and stir into the sauce. Tip in the frankfurters and spoon into a heatproof dish. Scatter over the cheesy crumbs and grill for 3-5 mins or until bubbling hot and golden. Serve with a simple salad.

Sosis bandari means “port sausage” and refers to the ports in the south of Iran, home of this delicious street food. The classic preparation combines fragrant sausages and onion cooked in a rich tomato sauce with a couple of key spices, including some type of heat. You can use any dried or fresh chile that you have on hand. Other versions, like this one, include creamy potatoes and green bell pepper to add bulk and to flavor the spicy and savory sausages. Serve sosis bandari as a sandwich filling on a French bun or similar type of sandwich bread, or eat it straight from the pan with bread on the side for scooping. Either way, you’ll want plenty of napkins and something cold to wash it all down.

Sosis Bandari (Spicy Sausages and Onion)

Salt

potatoes

extra-virgin olive oil, plus more if needed

beef

yellow onion,

green bell pepper

turmeric

cayenne

black pepper

tomato paste

sandwich

parsley leaves

Mayonnaise, yellow mustard, sliced sour dill

Bring a medium pot of well-salted water to a boil. Add the potatoes, cover with the lid ajar and cook over medium-high until the potatoes are tender but still holding their shape, about 5 minutes. The potatoes should not be mushy or fall apart. Drain and set aside.

Meanwhile, in a large pan, heat 2 tablespoons oil over medium. Add the sliced hot dogs and cook, stirring occasionally, until plump and glistening, about 3 minutes. With a slotted spoon, transfer the hot dogs to a plate. Add the remaining 2 tablespoons oil to the oil already in the pan. Add the onion and cook, stirring occasionally, until golden brown, 12 to 15 minutes. Add the bell pepper, season with salt and cook, stirring occasionally, for 3 minutes. Add the turmeric, cayenne and black pepper, stir, and cook until fragrant, about 1 minute. Add the tomato paste and stir to cook off the raw taste, about 2 minutes. Add a little more oil if the pan is too dry. 

Add the potatoes, hot dogs and 1/4 cup water to the pan. Stir well to combine, scraping up any browned bits and taking care not to smush the potatoes. Taste for salt and spice, and add more seasonings if desired. Cook until the flavors meld, about 3 minutes. Remove from the heat. 

Spread mayonnaise on one half of the bread, and spread mustard on the other half. Divide the hot dog and potato mixture among the bottom rolls. Top with the parsley leaves, pickle and tomato slices, and shredded lettuce. Sandwich with the tops, slice the sandwiches in half and serve with a refreshing cold drink and plenty of napkins.

There&#039;s no need to travel to Windy City for a bite of an authentic Chicago hot dog.

Classic Chicago Hot Dog Recipe

poppy seed bun

yellow mustard

sweet pickle relish

white Spanish onion

Roma tomatoes

pickled sport peppers

kosher cucumber

celery salt

Prep. Cut the stem off the end of the tomato and squeeze it over the trash can ejecting the seeds. Chop the tomato into 1/4&quot; (6.4 mm) chunks. Dice the onion.

Cook. For the classic dirty water dog, bring enough water to cover the dog to a boil, then cut back to a simmer. Simmer, never boil, the dog for 10 minutes.

For a char dog, use a technique I learned from Gold Coast Dogs. Cut an X shape in the ends of the dog. When they cook they will curl up and get extra crispy. Cook the dogs over a medium high grill until the skin darkens and there are nice grill marks all around.

Traditional Chicago Hot Dog buns are steamed. Click here for tips on how to prepare your buns.

Serve. To serve a Chicago dog, begin by placing the frankfurter on the bun. Squirt the mustard on the dog on one side between the meat and the bun. Spread the relish between the meat and the bun on the opposite side of the mustard. Sprinkle the chopped onions on top of the mustard. Distribute the tomato chunks all around. Place the peppers on top of the tomatoes. Place the spear on top of the onions and mustard. Sprinkle the celery salt on top of the vegetation. Absolutely, positively, no ketchup. Fohgeddaboudit. Now serve and enjoy.

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Tomato pasta bake

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Tomato pasta bake

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Classic Chicago Hot Dog Recipe

Frankfurter Meat Loaf

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