It is it is a dish I probably haven't cooked in 15 years, as my tastes and income moved on. However, on Sunday Daddy appeared back from Mini Rugby with a warm aluminium foil bundle containing over 20 long hotdogs leftover from the post match feeding frenzy. And, in a true waste not want not approach of my parents generation, I duly divided them up into meal sized quantities and froze them, leaving an odd number to try frankfurter rice on the kids.
Serves a greedy 4
1 pack or tin of hot dogs (about 5)
1.5 mugs basmati rice
1 mug frozen sweetcorn
1 large onion
1 clove of garlic
1 tablespoon sunflower oil
2 tsp ground cumin
1 chicken stock cube
Peel and finely chop the onion and garlic. Gently fry in the oil in a large saucepan whilst you slice the frankfurters into small rounds and add this to the onion and garlic when it starts to brown. Stir in the cumin and leave to fry for a minute also before adding the sweetcorn, rice, crumbled stock cube, and 1 3/4 mugs of boiling water (1.5 times the volume of rice).
Bring to the boil and simmer with the lid on for 10 minutes, then turn the heat off and simmer with out lifting the lid for another 10 minutes. This 'traditionally' is served in our house with chilli sauce.