Prego Steak Bagel with a Butternut Pickle and Deep-Fried Red Onions
Prep Time
20min
Cook Time
15min
Total Time
35min
Serves
4
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
Slice bagels and spread with butter. Lightly toast the bagels in a frying pan.