video Tesco £4 Sticky Indian hot dogs Advert 2018 • Feed the whole family for £4 with this brilliant budget meal. Hot dogs are given an Indian-spin with mango chutney and spicy tikka paste, creating a delicious sticky-sweet glaze. Serve with tangy lime pickle and caramelised onions.
See recipe below Serves: 4 Time: 10 mins to prepare and 30 mins to cook Cost: £3.78 total cost per batch (94p cost per serve)
Ingredients: 4 Cumberland sausages 2 tbsp vegetable or sunflower oil 1 onion, finely sliced 1 tsp mustard seeds 1 1⁄2 tbsp mango chutney 1 tbsp tikka curry paste 160g baby plum tomatoes, halved, to serve 1⁄2 cucumber, sliced into half-moons, to serve 70g bag rocket, to serve 4 hot dog rolls 4 tsp spicy lime pickle handful fresh coriander, leaves picked 1⁄2 red chilli, finely sliced
Method: 1. Preheat the oven to gas 6, 200°C, fan 180°C. Put 4 Cumberland sausages in a small roasting dish and cook for 15 mins. 2. Meanwhile, heat 2 tbsp vegetable or sunflower oil in a frying pan and add 1 finely sliced onion. Cook over a medium-low heat for 15 mins until softened and turning golden. 3. Add 1 tsp mustard seeds with 1 tbsp water and cook for a further 15 mins until the onions are dark, sticky and caramelised, then set aside. 4. Meanwhile, mix together 1 1⁄2 tbsp mango chutney with 1 tbsp tikka curry paste in a small bowl. Remove the sausages from the oven and add the chutney mixture to the dish. Toss the sausages in the mixture to coat well. Return to the oven for a further 10 mins until cooked through. 5. Make a simple salad by tossing 160g baby plum tomatoes, halved, with half a cucumber, sliced into half-moons, and a 60g bag of rocket. 6. Slice open 4 hotdog rolls and spread each with 1 tsp spicy lime pickle. Add the sausages (with any chutney glaze left in the dish) and top each with the caramelised onions. 7. Scatter over a few fresh coriander leaves and 1⁄2 sliced red chilli. Serve with the salad.
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