Slice bagels and spread with butter. Lightly toast the bagels in a frying pan.
Prego Steak Bagel with a Butternut Pickle and Deep-Fried Red Onions
Ingredients
- Bagel:
- 500 g Eskort Prego Steaks
- 2 red onions, sliced into rings
- 125 ml flour
- Oil for deep frying
- 5 ml mustard seeds
- 125 ml mayonnaise
- 5 ml vinegar
- 4 bagels
- 30 ml butter
- Salt to taste
- One handful of rocket leaves
- Butternut Pickle:
- 200 g butternut, grated or julienned
- 60 ml white wine vinegar
- 60 ml brown sugar
- 15 ml thyme, chopped
Method
- Bagel:
- In a frying pan over a high heat fry the prego steaks 5 min on each side in olive oil.
- Remove prego steaks from the heat.
- Place onion rings into a Ziploc bag together with the flour, shake the bag well to coat.
- Deep fry the onions in a pot over high heat until crispy and golden.
- Remove onions form oil and season with salt.
- In a small saucepan over a medium heat lightly toast the mustards seeds for 5 min.
- Remove from the heat and crush the mustard seeds with the blade of your knife.
- In a small mixing bowl combine the mayonnaise, mustard seeds and vinegar.
- Butternut pickle:
- In a small sauce pan heat the white wine vinegar, brown sugar and chopped thyme over medium heat until the sugar has dissolved and the mixture starts to boil.
- In a mixing bowl pour the hot vinegar over the butternut and mix well.
Serve
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