Complete carrot transformation. If you’re having a plant-based BBQ, slap these on. It is impossible to not like them. No one will believe what you’ve done to a humble carrot. You made it into a delicious, smoky not dog!! They will look upon you as some kind of food magician. It’s a good look. Go buy a cape.
A super tasty, healthy, plant-based option to that ‘classic’ hot dog thing, given a Spanish style twist here. Pinchos (mini open sandwiches) are the perfect sandwich for this time of year, light and packed with flavours. I also like the name. The Spanish know their way around a sandwich thats for sure. Pinchos just look amazing when placed together on a platter, especially when mixed up like a sandwich collage. They are way too enticing to walk by. If you’ve been to Spain, one of those big and buzzing tapas bars, you’ll know what I mean. In old town San Sebastien especially, there are some beautiful arrays of pinchos covering every nook and cranny of the bars.
You can probably tell by the radiant sunshine that this was not a UK post. Although Durham is looking very summery from where I’m sat. I cooked it on the Costa Calida in Spain.
Jane was there recently and attended a vegan festival, small but perfectly formed, this is something brilliant for Murcia. There were a load of food stalls, live music and plenty of organic local products. Even artisan beer (the most popular stand). Apparently Jane and friends were the last to leave. The artisan beer was just too good.
Murcia, like the rest of Spain, its a highly fishy/ meaty place and there is a growing vegan community and awareness. Of course, in Barcelona and Madrid, you can find some vegan options, but I still think Spain is one of the toughest countries to be a vegan traveller.
Murcia has always been a little forgotten corner of Spain and poor, therefore, there are some interesting recipes with only veggies. People couldn’t afford meat, so they made veggies delicious and you can occasionally find these dishes in restaurants, but generally, they are cooked in peoples homes. I love one dish in particular, Morcilla de Verano – here’s our recipe. Its a vegan take on the famous Spanish ‘Morcilla’ sausage and everyone loves it. Even proper jamon heads.
ME AND BEYONCE
I was orginally asked to write this recipe for Shape magazine in the US. I know it seems strange that I’m doing things for massive lifestyle mags like that, it does to me anyway. If you’ve followed the BHK for a while, you’ll know that we’ve gone from the growing cabbages and herbs in the middle of nowhere, half way up a hill in North Wales, to the pages of swanky magazines. I even fed Beyonce once in an article!! Hahahahaa! Last year I was in Hello and other mags that I’d never have imagined in my weirdest dreams that I’d end up in. When I was younger I probably imagined I’d be plastered all over The Rolling Stone, maybe Mojo or the NME (of the 90’s) in a rock star delusion. Life is just one big strange surprise really!! And yes, some of my friends think its cool, but most just laugh at me. Often. I used to be more Johnny Rotten than Beyonce, but maybe time mellows things out a bit. I don’t care either way, getting tasty vegan food out there is amazing! I’d love to cook for Beyonce, Morrissey, Philip Schofield, whoever. In fact, if we invited Johnny Rotten that could make for an interesting dinner party.
Shape didn’t quite go for the ‘pincho’ thing and instead called them Carrot Not-Dogs, which is cool by me. This kind of thing has been around for years in vegan-ville and it’s awesome to see dishes like this getting out there. You cannot, not, ever, not like, not-dogs! Kids go wild for them!!
Ideal for summer light lunches or even bbqs (instead of cooking in a pan, pop them on a BBQ and baste with the marinade). I’ve popped two methods below, one for a quick roast, and the other, the works; marinaded overnight and pan fried. Both are delicious, but the marinaded dogs are smokier and look more like the real thing!
I like the way they look when un-whittled down. Just a straight up carrot. You can’t pass them off as a hot dog, but who really cares about that?!
For the marinade. If you can’t track down liquid smoke, don’t fret, we can use some smoked paprika. A few large pinches will do.
Ripe avocados are best. I couldn’t get any and was asked to do the recipe at short notice. You can see that the aioli is not totally smooth. It’s so much better when silky smooth.
You can quite happily serve these carrot not-dogs with just the avocado aioli or even just a bit of mustard. A nice idea is wrapping them in a blanched collard/ spring cabbage, kale leaf or even raw lettuce. A great gluten-free, mega healthy option.
The Bits – For 4 as a snack/ tapas
8 small carrots – roughly 5 inches long (cut into hot dog shapes)
1 red bell pepper – nice and sweet if poss. (cut into 1 cm slices)
1 large onions (finely sliced)
2 handfuls spinach leaves (finely sliced)
4 tbs carrot cooking stock (or light vegetable stock)
3 tbs tamari or good soya sauce
1 clove garlic (sliced)
2 cm cube fresh ginger (sliced)
2 tbs red or white wine vinegar
2 teas liquid smoke
3 teas brown sugar
1 large avocado (de-stoned)
1/2 lemon (juice)
Large pinch salt
4 small buns – your favourite type (cut in half)
Half fill a small saucepan with water, bring to a rolling boil and add the carrots. Simmer for 8 – 10 minutes, until a knife pierces them easily, but they are not too soft. Place in chilled water to cool quickly. Whisk together your marinade ingredients and pour over the cool carrots. Cover and place in a fridge over night.
In a frying pan on a medium high, add 1 teas cooking oil and when warm, add your onions. Fry for 7 minutes, add the peppers, fry for another 5 minutes, until the onions have turned golden brown and sweet and the peppers are soft. Set aside.
Drain your carrots, keep the marinade. Wash out the frying pan and add 1 teas cooking oil, place on a medium high heat and add your carrots. Fry for around 10 minutes, drizzle over marinade regularly and keeping them turning in the pan. This will give them a nice caramelised look all over.
Put your avocado, lemon juice and salt in a bowl and mash with a fork until smooth. Alternatively, pop them in a blender and blitz.
Spread a thin layer of dijon mustard on your buns, sprinkle over some spinach, followed by some onions and peppers, a spoonful of avocado and top with a smoky carrot.
Preheat an oven to 220oC. Make half of the marinade recipe. Toss your carrots (whole, these look great just carrot shaped) in 2 teas cooking oil and a large pinch salt.
Place in the oven on a baking tray and roast for 45-55 minutes, until tender and nicely caramelised. After 25 minutes in the oven, baste the carrots with marinade regularly.
Music to cook pinchos by……….