Hello friends, I’m shaking things up today with a vintage recipe from Good Housekeeping’s Cooking for Today. Firstly, this is just the tip of the iceberg. This was a 13-part weekly magazine.  The recipe for Frankfurter Roka comes from issue #2. I have a few of these, which I intend to cook from this year, so we will definitely be hearing more from this mag in the coming months!  

Moving on, I’m channelling my inner Beatles and “Hey Jude”-ing a vintage recipe for Frankfurter Roka. Meaning, my aim is to “Take a sad song and make it better.” Just substitute “song” for “salad” and we’re there!

The Original Recipe for Frankfurter Roka

Here is a picture of the old and the new!

Frankfurter Roka collage (1)

My Changes To The Original and Why

The original recipe promised a vibrant salad brimming with flavours I adore: tangy blue cheese, briny olives, and earthy potatoes. However, there were two ingredient that simply had to go.  First up was the frankfurters. The mere thought of them makes me gag.   Consequently, I had a delicious replacement in mind: finely sliced, pan-fried chorizo, adding a delightful smoky depth to the dish. 

Whilst canned potatoes don’t give me the same visceral reaction, I would never willingly eat them!  So, out with the convenience, in with the fresh! I opted to boil some lovely new potatoes and then pan-fry them in the aromatic oil left behind from the chorizo.

Now, the dressing presented its own challenge. The original recipe called for Kraft Roka Blue Cheese Dressing, a product sadly unavailable in Australia. No worries! I decided to channel my inner Nigella Lawson and whip up her “Universally Useful Blue Cheese Dressing.” While I skipped the HP sauce (personal preference!), I added a touch more Worcestershire sauce for an extra kick.

Finally, I decided to serve the Frankfurter Roka in large lettuce leaves. Consequently, everyone can choose their favourite bits and the amount of dressing they prefer. Furthermore, these could then be wrapped up and eaten using your hands, similarly to how you would in a Vietnamese restaurant when you get to wrap your spring rolls in lettuce and herbs.  This makes for a fun shared plate to eat with family or friends!   Here’s my updated recipe!

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Frankfurter Roka, Updated

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My take on a vintage salad.  These amounts will serve 2 people as a light meal.  

Ingredients

Scale
  • 1 chorizo sausage
  • 4–6 new potatoes, peeled and cut into a 1cm dice
  • 1 Serve of Nigella Lawson’s Universally Useful Blue Cheese Dressing, or if it is available in your country, some Kraft Roka Blue Cheese Dressing
  • 12 stuffed olives
  •  A pile of large lettuce leaves to serve – Cos / Romaine or Iceberg are ideal

1 

Instructions

  • Boil the potatoes in salted water until they are just tender (about 10 minutes)  Drain.
  • Slice the chorizo and place in a frying pan.  You do not need to heat the pan or add any oil.  Cook the chorizo over medium heat until they are nicely browned.  
  • Remove the chorizo slices from the pan.  Add the potatoes.  Fry the potatoes in the oil left by the chorizo until they are golden and crisp.
  • Place your lettuce leaves on a serving platter. 
  • Mix the chorizo, potatoes and olives, sprinkle with the parsley. 
  • Serve the blue cheese dressing on the side.

To eat, load your lettuce leaves with the chorizo and potato mix.  Pour as much or as little of the blue cheese dressing as you desire over the top.

Enjoy! 

 

I loved my updated version of Frankfurter Roka!  I hope that you will also think that I’ve taken a sad salad and made it better…better…better…

Have a great week!

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