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Russians Rolls with Chilli & Carrot Pickle
Russians Rolls with Chilli & Carrot Pickle

This spicy, crunchy carrot pickle-topped Russian roll is packed with enough flavour to knock your family’s socks off!

Prep Time: 15 min
Cook Time: 20 min
Total Time: 35 min
Serves: 6

Ingredients:

 

Russians Rolls

 

6

Eskort Footlong Russians

6

hot dog rolls

15 ml (1 T)

olive oil

125 ml (½ C)

creamy mayonnaise

45 ml (3 T)

tahini

125 ml (½ C)

spring onion, chopped

Chilli & Carrot Pickle

 

3

large carrots, peeled and thinly sliced into ribbons

2

red chillies, chopped

60 ml (¼ C)

ginger root, chopped

250 ml (1 C)

sugar

250 ml (1 C)

water

45 ml (3 T)

vinegar

5 ml

ground cinnamon or 1 stick cinnamon

Method:

Russians 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 2 cm 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).

Serving

  • Top each Russian roll with spicy pickle and serve alongside pickle syrup and tahini mayo for dipping.

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.

 
Recipe Meal Types: - Lunch Box - Lunch
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