From the telly to your belly, recreating recipes from television

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Happy New Year folks, and welcome to our series ‘Gobblebox’, where we show you how to recreate recipes from the small screen, so you can bring the telly to your belly and eat along with your fave characters. This week, we're ringing in the New Year with a little story time... this is the story of HOW I MET YOUR MOTHER.

We're taking inspo from the New Year's Eve special of this infamous sitcom, which sees our gang of misfits riding round NYC in the back of a limo, going from party to party in search of adventure. Unsurprisingly, many mishaps result in a chaotic night, with a mouthwatering highlight coming in the shape of the good old fashioned New York HOT DOG 🌭

This New Year's Eve, we're bringing the Big Apple to the Big Smoke and serving up gourmet dogs to kick off 2025. Don't worry, we're gonna make this luxurious, but we ain't about to start trying to make frankfurters, we aren't lunatics. We love to use The Brooklyn Big Dogs from Dino's Famous (not an ad!) because they're deliciously smoky, and they're super long which makes them feel appropriately luxe for NYE. These dogs will have you screaming from the rooftop Ich bin ein Frankfurter!

To elevate these (not so) humble store bought sausages, we're rustling up some sensational home made buns. These fluffy, glossy buns are made using an enriched dough, so they're decadently rich and as soft as pillowy, buttery clouds. We're using gigantic dogs, so we're making 6 large buns but, if you're using smaller frankfurters, instead divide the dough into 8, to make regular sized buns.

Top your sausissons with whatever toppings tickle your fancy, here at Bite Club, our favourites include...

• Our home made hot pickle relish

• Ketchup

• Mustard

• Crispy onions

• Chives- chopped

  
  

These babies are best served hot, wrapped in foil, and eaten in the back of a limo. Alternatively, serve on a chintzy plate in Auntie Irene's living room. Start the year as you mean to go on...

Here is to a happy, healthy and successfully year for one and all, you'll find us munching on grapes at the stroke of midnight.

Happy New Year team 💜

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BUNS RECIPE

RELISH RECIPE

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Features in How I Met Your Mother, Series 1, Episode 11 "The Limo" at 8 mins & 15 seconds

INGREDIENTS (makes 6-8 buns)

• 400 g strong white bread flour

• ½ tsp kosher salt

• 7g fast action dried yeast 

• 1 tbsp sugar 

• 150 ml warm milk

• 80ml luke warm water 

• 2 medium eggs 

• 50g butter (melted)

  
  

METHOD

THE DOUGH

Mix together the water and milk. Add the yeast and sugar and leave to aside to bloom for around 10 mins until frothy.

Meanwhile, mix together the flour and salt. Make a well in the middle, crack in one egg and pour in the melted butter. 

Slowly pour the yeast mixture, into the well, mixing as you go until it starts to come together.

Turn the dough onto a lightly floured work surface or, place in a stand mixer and knead for around 8-10 mins until it is smooth and elastic. nb: this is a very wet dough, so it's best to use a stand mixer if you can. If the dough is too sticky to handle, let it rest for 15 mins and then continue to knead.

Transfer the dough to a greased bowl, cover and leave to prove in a warm place for about an hour until doubled in size. nb: Alternatively, for a more developed flavour, and a less sticky dough, slow proof in the fridge overnight and the next day bring back to room temp for around half an hour before shaping. 

SHAPING

Punch down the proofed dough, turn it onto a lightly floured worktop and divide into 6 or 8 even balls. This recipe makes 6 large buns or, 8 normal sized buns.

Roll the dough balls into logs about 15 cm long, making sure you pinch together any seams.

Place on a lined baking tray 1-2 inches apart, with any seams facing down. nb: the dough will split when baking along any exposed seams!

Cover loosely, and leave to prove for 30 mins until almost doubled in size.

BAKING

Preheat the oven to 200°C / 180°C fan.

Make an egg wash: whisk the second egg with 1 tsp of cold water.

Brush the egg wash over the rolls using a pastry brush.

Bake the buns for around 15 mins until they are golden on top and sound hollow when you tap the bottom. 

Cool on a wire rack to prevent dreaded soggy bottoms.

Slice through the top of the bun down the middle, so they stand up to attention, and are easier to serve.

RELISH RECIPE

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INGREDIENTS

• 1 standard size cucumber (about 350 - 400g)

• 1 green pepper 

• ½ brown onion 

• 100ml cider vinegar 

• 2 tablespoons granulated sugar 

• 1 ½ teaspoons kosher salt (divided)

• ½ tsp celery seeds 

• 1 tsp mustard seeds

METHOD

Cut the cucumber lengthways and remove + discard the seeds. Then, roughly chop the cucumber and add to a food processor.

Roughly chop the pepper and 1/2 onion, and add to the food processor.

Pulse until minced but some texture remains.

Place the veg in a large bowl, sprinkle with 1 tsp of the kosher salt, cover and refrigerate for a minimum of an hour, ideally overnight, to draw out the moisture. 

Drain the liquid from the vegetables, and add to a saucepan along with the mustard seeds, celery seeds, vinegar, sugar, and the remaining ½ tsp salt.

Bring to a boil, then reduce the heat and simmer for 10 mins until most of the liquid has evaporated. 

Cool, and serve chilled atop your dawgs 🌭

Store any leftovers in an airtight container, and consume within 2 weeks.

BUNS RECIPE

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