Hot Dogs with Fennelkraut, Roasted Orange Ketchup and Black Olive Relish.
“How many times have you seen someone plate a hot dog with tweezers?” I asked my wife I as I plated up these bad boys. Seriously though, last weeks fennelkraut was just screaming to be put on a hot dog. And although the pairing of fennel orange may be overdone, it’s one of my favorites so I used it anyway. It’s like tomatoes with mozzarella and basil, you just can’t go wrong.
The concept of making Ketchup with something other then tomatoes is nothing new, quite the opposite in fact. Ketchups or “table sauces” were originally purees of any variety of seasoned fruits or vegetables. It wasn’t until the popularity of tomato that Ketchup became synonymous with the bright red fruit. This one is made with oven roasted oranges, and no tomatoes to speak of.
Roasted Orange Ketchup:
1250 g peeled and halved oranges
180 g peeled shallots
40 g olive oil
120 g strained orange juice
10 g tarragon vinegar
40 g sugar
3 g ascorbic acid
1 g citric acid
2 g xanthan gum
Combine the oranges, shallots and olive oil. Roast in the middle rack of a 500° oven for 10 minutes. Switch the oven to broil and continue for another 8 minutes, until brown. Add the roasted oranges and shallots to a blender and blend on high until smooth. Strain the mixture the a fine mesh chinois and return to the blender. Add the orange juice, vinegar, sugar, ascorbic and citric acids. Blend on high, once a vortex occurs slowly sprinkle in the xanthan gum. Chill before serving.