Russian Rolls with Chilli & Carrot Pickle

Prep Time

15min

Cook Time

20min

Total Time

35min

Serves

6

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

Hot stuff! Crunchy, spicy and #JustDelicious, these Russian Rolls with Chilli & Carrot Pickle will knock your family’s socks off!