Recipes

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Recipes

29 Jul 2016 Savoury

Sausage dogs & Rum and raspberry crush punch

hot dogs and punch sharon hearne smith

You definitely know summer has arrived when you are hit with the unmistakable aroma of a barbeque and the buzz of people that surround it. Whether it’s a family gathering, a celebratory party or simply just your tea, dust down the barbie and bring out your inner cave man.

Serves 8

SAUSAGE DOGS

Wrap each sausage in a strip of bacon and pop them on the barbeque over a moderate heat for about 6-8 minutes, turning frequently, until cooked through.

Split the bread rolls open and pop them face down on the barbeque for 2-3 minutes until golden and warmed through.

Spread the cream cheese on the toasted sides of the rolls and scatter the spring onions, poppy and sesame seeds over.

Sit a dog in the centre and serve at once.

RUM & RASPBERRY CRUSH PUNCH

First make a sugar syrup. Simmer the caster sugar and vanilla seeds with 50ml of water, stirring until the sugar dissolves. Continue to simmer for 2-3 minutes until thickened and syrupy. Remove from the heat, add the raspberries and lime juice and leave to cool completely.

The raspberries will have softened, but squish them a little more with a fork. Then pour the raspberry syrup into a large punch bowl and add the rum. Pop the ice and lime slices in, top with soda water and serve at once.

Photo (c) Elisha Clarke

You will need...

SAUSAGE DOGS
8 large, good quality sausages
8 slices of streaky bacon
8 bread rolls
200g cream cheese
a bunch of spring onions, sliced
1 tbsp poppy seeds
1 tbsp sesame seeds

RUM & RASPBERRY CRUSH PUNCH
100g caster sugar
seeds from 1 vanilla pod
75ml lime juice (about 3 limes)
250g raspberries
350ml white rum
2 limes, thinly sliced
a few large handfuls of ice
1L soda water, chilled

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