Hot stuff! Crunchy, spicy and #JustDelicious, these Russian Rolls with Chilli & Carrot Pickle will knock your family’s socks off!
Russian Rolls with Chilli & Carrot Pickle
Ingredients
- Russian Rolls
- 6 Eskort Footlong Russians
- 6 hot dog rolls
- 15ml (1 tbsp) olive oil
- 125ml (½ cup) creamy mayonnaise
- 45ml (3 tbsp) tahini
- 125ml (½ cup) spring onion, chopped
- Chilli & Carrot Pickle
- 3 large carrots, peeled and thinly sliced into ribbons
- 2 red chillies, chopped
- 60ml (¼ cup) ginger root, chopped
- 250ml (1 cup) sugar
- 250ml (1 cup) water
- 45ml (3 tbsp) vinegar
- 1 stick cinnamon or 5ml (1 tsp) ground cinnamon
- Allergens
- This recipe contains soya (soy), wheat (gluten), eggs and sesame seeds.
- Substitutions
- Russians (soya, gluten): Use fried strips of smoked pork neck steaks.
- Hot Dog Rolls (gluten): Use gluten-free hot dog rolls.
- Tahini (sesame seeds): Use hemp seed butter or sunflower seed butter.
- Mayonnaise (egg): Use vegan mayonnaise.
Method
- Russian Rolls
- In a small bowl, combine tahini and mayonnaise.
- Slice the rolls open lengthwise, spread with tahini mayo and sprinkle with chopped spring onion.
- Heat olive in a pan over moderate heat and fry the Russians until brown.
- Place the fried Russians in the hot dog rolls.
- Preparing The Pickle Jar
- Wash the jar and lid in warm, soapy water then rinse.
- In a deep pot, place the jar right-side-up without the lid and submerge the jar in warm water, ending about 2cm above the top of the jar.
- Adjust to high heat and bring water to a rolling boil.
- Allow the jar to boil for 10 minutes then remove the pot from the heat.
- Remove the sterilised jar from the hot water (with a jar lifter or tongs) for immediate use or store in hot water for up to an hour until needed.
- N.B. The jar must be hot in order to withstand the temperature of the hot pickle or it will break.
- Chilli & Carrot Pickle
- In a deep pot over low heat, add water, vinegar and sugar.
- Stir until the sugar dissolves, then add the rest of the ingredients.
- Adjust to high heat and allow to boil for 10 minutes, watching the pot to ensure it doesn’t boil over.
- Remove from the heat and pour the hot pickle into a hot, sterilised jar (the jar will break if cold) and close with a lid.
- Allow to cool and refrigerate (can be stored in the fridge for up to 2 months).
Serve
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