Bagel with chicken, miso mayonnaise and garlic chips
Prep
10m
Cook
15m
makes
4
Bagels are a great, tasty alternative to sliced bread - and the garlic chips are just plain delicious! Book extract from Cornersmith: Recipes from the Cafe and Picklery by Alex Elliot-Howery and James Grant (Murdoch Books)
Ingredients (10)
- 6 garlic cloves, thinly sliced using a mandoline
- 2 cups (500ml) canola oil
- 1 tsp miso paste
- 1 quantity aioli (made without preserved lemon – see recipe p 109)
- 2 cooked chicken thighs, shredded
- 1 tsp chopped chives
- 1 tsp chopped chervil, plus 1 tbs extra whole leaves to serve
- Splash of lemon or lime juice
- 4 seeded bagels, split
- 2 cups lightly packed (60g) watercress, leaves picked
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.To make garlic chips, place garlic slices and oil in a small saucepan. Place over medium heat and cook, stirring frequently for 10-12 minutes until golden. Strain garlic (reserving garlic-infused oil for another use) and drain on paper towel, spreading out so they crisp as they cool. Season.
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2.Stir miso paste into aioli to make a miso mayonnaise. If miso is very thick, loosen with 1 tsp water first. Combine chicken with chives, chopped chervil and 1-2 tbs miso mayonnaise. Season, adding a little lemon or lime juice.
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3.Lightly toast bagels and spread with miso mayonnaise. Place watercress and whole chervil leaves on the bottom half of each bagel, followed by the chicken. Top with garlic chips and bagel lid.
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