Eskort - Russian Rolls with Chilli & Carrot Pickle

15min

20min

35min

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).

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