I hope you're all well and enjoying the first beautiful signs of Spring!! When the weather is nice I long for fresh, bold flavours in my cooking and no longer enjoy heavy, stodgy food. I've also been on a major health & fitness kick lately - I am training for a 10k later this year - and just generally trying to eat smarter after a few weeks recently of waaay too much chocolate (yes Easter, I am looking at you).
When 'Mister Whatlisawrote' and I went to the Great Missenden food festival we picked up a few packs of delicious sausages from a stall called 'Giggly Pig' and one of the flavours was Lime & Sweet Chilli. Now, this flavour combination doesn't sound quite right teamed with mash and gravy. Plus I'm trying to eat more healthily. So I figured I'd try and come up with a 'skinny' version of hot dogs, fries and coleslaw. It was a good combo so I'm sharing the recipe with you!!
What you will need (for 2 hungry people or 3-4 not so hungry people!)
For the Coleslaw
1/2 white cabbage
1 red onion
3 tablespoons of reduced fat creme fraiche
1 heaped tablespoon of whole grain mustard
salt and pepper to taste
For the Fries
1 large sweet potato
1 tablespoon olive oil
cracked black pepper
For the Hot Dogs
4 submarine rolls (if you want to keep it ultra healthy get wholegrain instead of white)
Pack of 6 good quality, organic sausages (these will produce much less fat when cooked as they are made from better ingredients, the higher the meat content the nicer and healthier they will be), or veggie sausages - the Quorn ones are delicious!
First peel your sweet potato and cut it into chips.
Next arrange in a baking tray, pour over the olive oil and season. Then put in the oven for 45 minutes at 200 degrees.
While your fries are in the oven, roughly chop your cabbage, onion and carrot in preparation for shredding in your food processor (if you have one). If you don't have a food processor there are nifty little devices called Mandolins that you can buy which cut vegetables into thin strips. I like this one.
Once your veggies are shredded put them in a large bowl and grab your creme fraiche and your mustard. I like the Yeo Valley creme fraiche but own brand ones are just as good.
Stir it all together until all the veggies are coated. Then season for a bit of extra flavour.
Et voila, skinny coleslaw!
Now get your bangers out (haha - oh dear) and if you've got a George Forman grill I recommend you use it, if not then put your sausages under the grill in your oven.
Get your submarine rolls ready.
By now your fries should be done so get them out of the oven and plate up with the coleslaw and the rolls.
Once your sausages are cooked add them to the rolls.
And there you have it, a delicious home cooked, healthy version of fast food to be enjoyed on a relaxed night in front of the television.
Flowery pyjamas optional.