Prawn Katsu Bagels with Nori Wasabi Butter
Makes 4
4 bagels
8 extra large kings prawns (or use 12), peeled, deveined and butterflied
1/2 cup seasoned plain flour
2 eggs, lightly beaten
1 cup panko crumbs
1 tablespoon black sesame seeds
oil to deep fry
1 curly oak lettuce, or use butter lettuce
Japanese mayonnaise, to serve
Whipped Wasabi nori butter:
125g butter, softened
3 teaspoons wasabi paste
2 teaspoons light soy sauce
1 nori sheet, chopped
Preheat grill to med-high heat. Place split opened bagels onto tray and lightly toast them. Keep warm.
Lightly coat the prawns in flour, then dip into egg and combined panko and sesame seeds. Place onto a tray in a single layer and chill in fridge for at least 15 minutes, this will help the crumbs adhere when you fry them.
Meanwhile, make wasabi nori butter. Place butter, wasabi, soy into a small bowl, using a electric hand beater, whip until creamy. Stir in nori.
To cook prawns, heat a saucepan 1/3 full with oil. Heat to 180C. Cook prawns in batches for 1-2 minutes at a time, or until golden brown and crisp . Drain on paper towel.
To assemble bagel, spread wasabi nori butter on base, top with lettuce, prawns, drizzle with mayonnaise.
Fruity Smore Bagels
Makes 4
4 fruity bagels
4 plain digestive biscuits
280g packet marsh-mellows
100g good quality eating chocolate, use milk or dark, coarsely chopped
Preheat grill to medium-high heat. Place split open bagels onto a baking tray and lightly toast the base and tops. Remove tops from tray.
Crumble biscuits into chunks and place on bagel, arrange marsh-mellow and chocolate over. Grill for 2-3 minutes or until marsh-mellow softens and begins to brown. Place top of bagel on top and squish together.
Egg, Mushroom & Truffle Bagels
Makes 4
4 bagels
60g butter
4 large field mushrooms, thickly sliced
2 teaspoons truffle oil, extra to drizzle
4 large eggs
1/4 cup mascarpone
2 cups (60g) baby spinach leaves
60g snow pea sprouts, trimmed
Preheat grill to med-high heat. Place split opened bagels onto tray and lightly toast them. Keep warm.
Meanwhile, heat a large frypan over medium heat. Melt butter in pan and cook mushrooms for 3 minutes or until softened and golden brown. Toss truffle oil over. Keep warm.
Using a deep frypan, fill halfway with cold water, you will need enough water to sufficiently cover the eggs.. Bring to a simmer. Break eggs one at a time into a small bowl, carefully slide into barely simmering water, cook for 3 minutes if you like soft centred eggs, continue cooking if you prefer firmer eggs. Remove eggs with a slotted spoon.
Spread mascarpone over bases bagels, top with spinach, mushrooms, snow pea sprouts and the egg. Drizzle with extra truffle oil, sprinkle with freshly ground black pepper. Replace top of bagel.
Roast Beef Bagels
Makes 4
4 bagels
2 tablespoons white vinegar
2 tablespoons caster sugar
2 Lebanese cucumbers, sliced in long ribbons
200g rare roast beef slices, or pastrami
1 small red onion, thinly sliced
4 swiss cheese slices
100g brie, but into chunks
1 bunch (2 cups) watercress, sprigs
Horseradish cream:
1/2 cup creme fraiche
1 tablespoon horseradish cream
1 tsp dijon
1 tablespoon chopped chives
Preheat grill to med-high heat. Place split opened bagels onto tray and lightly toast them when ready to serve. Keep warm.
In a small bowl, combine the vinegar and sugar, stir to dissolve. Add cucumber, stir to combine, and allow to marinate for 15 minutes.
Combine horseradish cream ingredients.
To serve, spread bagel with horseradish cream, top with swiss cheese, roast beef, brie, red onion, watercress and drained cucumber.
