I am sure we won't hold the mortgage with this one: "what to give the grandees for lunch when they pop in during the holidays".
What did we make and pack for their lunches while the boys were at school? I questioned the boss.
Ah, what about those frankfurter wraps we used to make? Great idea was my response. The idea of the wrap came from the English "pigs 'n' blankets" with the thought the frankfurter may make a treat somewhat tastier.
I guess it depends on where you came from or which country you are in as to what the expectation would be of a frankfurter. The frankfurter (or frank) likely comes from the German city of the same name. They are also known as weaners in other European areas along with hotdogs in the US.
The history is a bit sketchy as the people from Vienna claim the weaner was named after the Dachshund dog and taken to Frankfurt, whereas the people from Frankfurt will tell you the reverse with the frankfurter being around since the 15th century.
It was at the World Trade Fair held in Chicago back in 1893 when they were placed in a bread bun that the term hotdog was said to have been created.
Original frankfurters were made purely from pork.
As the years passed beef was added and today you are likely to find most of the commercially made frankfurters will consist of a mix of both pork and beef.
So back to the frankfurter wrap - simple enough to make and great as a "warmup" for the kids' lunch at school or just as a fill-in any time. They are also useful alongside a simple salad for lunch.
4 slices wholemeal or multigrain toast slice bread
butter for spreading
relish for spreading
grated cheese for topping
4 toothpicks to secure
Method: Butter one side of the sliced bread and place butter side down on greaseproof paper.
Spread the other side with your favourite relish.
Place 1 frankfurter from crust to crust through the centre of the bread on top of the relish.
Fold the corners over and place a toothpick through the crust to secure.
Top with the grated cheese. Place on a baking tray and pop into a preheated oven at 180degC and bake for 7-10 minutes or until the cheese has melted and the bread is crunchy and brown.
Graham Hawkes operates Paddington Arms at the Queens Dr/Bainfield Rd roundabout.
The Southland Times