At Fitzrovia restaurant Bubbledogs, they take their fast food seriously...
Here, the humble hotdog is elevated to gourmet heights – handmade sausages tucked into handrolled buns, topped with macaroni and cheese (the Mac Daddy) or salsa and avocado (the Jose). Even The Fat Duck (Heston Blumenthal’s restaurant at Bray) has got in on the act with The Crown Chippie ‘dog, featuring a battered sausage, minted mushy pea ketchup, triple cooked chip crumbs and pickled quails’ eggs – finished off with ‘chip shop smell’ (a vinegary spritz)…
And what better complement to a delicious ‘dog than a carefully-selected glass of fizz? Bubbledogs prides itself on pairing a curated selection ‘grower Champagnes’ – made from small houses – with the menu.
To celebrate their new 2017 menu, founder Sandia Chang has kindly shared her recipe for their delicious cheddar muffins…
Cheddar Honey Corn Muffins with Maple Butter
MAKES 24 MINI MUFFINS
1 cup yellow cornmeal
1 cup all purpose flour
1 Tablespoon baking powder
½ cups granulated sugar
1 Teaspoon salt
1 cup whole milk
2 large eggs
4 Tablespoons melted butter
¼ cup honey
1 cup grated cheddar cheese
1 Preheat oven to 190C
2 In a large bowl, mix the cornmeal, flour, baking powder, salt and sugar.
3 In another bowl, mix milk, eggs, butter, honey and cheese.
4 Add the wet ingredients into the dry ingredients and stir to mix well.
5 Place the batter into mini muffin molds and bake for 8-10 minutes until light golden brown.
To make the Maple Butter
1 cup of grade A maple syrup
160g of butter cut in small cubes
1 Bring the maple syrup up to 240C
2 Slowly whisk in the butter into the maple syrup till it is completely melted.
3 Place the mixture in a kitchen aid and whisk on slow until the mixture is completely cooled.
4 The butter can be kept in the refrigerator for up to 2 weeks.
Pour over the muffins and enjoy!