Carrot hot dogs with onion confit and caper mayonnaise

40 g white flour

200 ml water

250 g white flour

250 g dark wheat flour

2 tsp salt

(about 12 g)

50 g sugar

220 ml water

50 g margarine

chopped into pieces

1 tbsp water

50 g mixed kernels and seeds

2 tbsp olive oil

400 g red onions

finely chopped

1 clove of garlic

finely chopped

2 tbsp preserving sugar

100 ml red port wine

40 ml balsamic vinegar

1 tbsp maple syrup

4 sprigs of thyme

leaves pulled off from stalks

1 red chilli pepper

deseeded, finely chopped

1 bay leaf

Some salt

Some pepper

250 g vegan mayonnaise

60 g capers

drained, finely chopped

1 tbsp Dijon mustard

2 cm horseradish

finely grated

Some salt

Some pepper

10 carrots

(all about the same size)

3 tbsp olive oil

½ tsp fleur de sel

150 ml dark beer

150 ml vegetable bouillon

½ bunch of thyme

Some fried onions

Some radish cress

Stir the flour and water together in a small pan, bring to the boil over a medium heat, stirring constantly, simmer for about 2 minutes until a sticky water roux forms. Transfer the water roux to a bowl, cover and allow to cool. Leave to chill in the refrigerator for at least 6 hours or overnight.

Combine the flour, salt and sugar in the food processor bowl, then mix in the yeast. Pour in the water, add the margarine and water roux, then knead with the dough hook for about 10 minutes until the dough is soft and smooth. Shape the dough into a ball, place in a lightly greased bowl, cover and leave to rise at room temperature for about 1 hour until double in volume.

Divide the dough into ten portions, each weighing about 100 g. Shape each one into a long hot dog roll and brush with a little water. Put the mixed kernels and seeds into a deep plate, press the water-brushed side of the roll lengthwise halfway into the mix, then place on a lined baking tray and leave to rise at room temperature for about 30 minutes. Preheat the cooking space to 180 °C using the professional baking glazed mode. Score the rolls lengthwise, put into the preheated cooking space and bake for about 20 minutes. Take out and allow to cool down on a wire rack.

(Pre-)heat cooking space to 180 °C with Professional baking glazed

Action

Professional baking glazed 180 °C for 20 Mins

Heat the oil in a pan. Sweat the onion and garlic over a medium heat for about 5 minutes until translucent. Add and melt the sugar, stirring constantly. Add the port wine and all the ingredients up to and including the bay leaf, bring to the boil and reduce, stirring occasionally, until thickened. Remove the bay leaf, season with salt and pepper to taste, allow to cool, then spoon into a piping bag.

Stir the mayonnaise, capers, mustard and horseradish together in a bowl, season with salt and pepper to taste, then spoon into a piping bag.

Put the carrots, olive oil and fleur de sel into an ovenproof dish and mix together well. Place the dish on a wire shelf in the cooking space and cook at 180 °C for about 45 minutes using the hot air mode. Put the beer, bouillon and thyme into a wide saucepan and bring to the boil. Reduce the liquid to a syrup. Take the carrots out of the cooking space, add to the syrupy liquid, then toss and glaze for about 3 minutes.

Put the food in

Hot air 180 °C for 45 Mins

Cut the rolls open lengthwise, place a glazed carrot in each one, pipe on some caper mayonnaise and onion confit, then scatter over some of the fried onions and cress.