Slice each roll lengthwise down the centre and place a cheese Russian in the centre.
Serve topped with sweet corn chutney and garnished with micro herbs.
Footlong Cheese Russian Roll with Sweet Corn Chutney
Ingredients
- Footlong Cheese Russian Roll
- 1kg Eskort Footlong Cheese Russians
- 6 hot dog rolls
- 30ml (2 tbsp) butter
- 1 handful fresh herbs, for garnish
- 10ml (2 tsp) olive oil
- Sweet Corn Chutney
- 500ml (2 cups) corn kernels, cut from the cob
- 1 onion, finely chopped
- 1 clove garlic, chopped
- 2 bay leaves, chopped
- 5ml (½ tsp) cloves
- 60ml (¼ cup) vinegar
- 60ml (¼ cup) white sugar
- 125ml (½ cup) water
- 10ml (2 tsp) olive oil, for cooking
- Allergens
- This recipe contains wheat (gluten), soya (soy) and dairy (lactose).
- Substitutions
- Cheese Russians (soy, gluten): Use strips of pork neck steaks fried in olive oil and top with a cheese or dairy-free cheese of your choice.
- Hot Dog Rolls (gluten): Use gluten-free hot dog rolls.
- Butter (dairy): Use ghee (clarified butter) or coconut oil.
Method
- Sweet Corn Chutney
- In a saucepan over moderate heat, fry the onion in olive oil until soft and glossy.
- Add the rest of the ingredients and simmer for 10 minutes, then remove from the heat.
- Footlong Cheese Russian Rolls
- In a frying pan over high heat, fry the Russians in olive oil until browned.
- Remove the Russians from the pan and add butter.
- Once the butter melts, toast your buns on either side until golden brown.
Serve
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