
Recipes – by Rebecca Caughey
This Pickle’s On Fire | All Good Bagels
Meat makes four servings; sandwich makes one Start a day ahead with this fried-chicken toastie to ensure a great brine on the chicken. When it comes to frying it, either use a small deep-fat fryer or an air fryer set to 180°C. Assemble all of the other delicious ingredients while the chicken is nice and hot. Ingredients for fried chicken: 500g boneless, skinless chicken thighs Half a jar of strained McClure’s pickle juice 1L oil for frying 1 cup cornflour 1 Tbsp Cajun seasoning Pinch of salt Pinch of black pepper Method: Marinate the chicken thighs in the pickle juice in a large container for 24 hours. Heat oil in a large pot. While the oil is heating, mix the cornflour, Cajun seasoning, salt and pepper in a large bowl. Drain the chicken and coat in the cornflour mixture, making sure to really get each piece well coated. Make sure the oil is at 180°C. Deep fry the chicken for 6-7 mins. The internal temperature of the chicken must reach 75°C to be sure it’s cooked. Ingredients for toastie: 1 bagel Butter 100g of prepared fried chicken 1/2 stalk of spring onion 50g cream cheese Pink peppercorns Smoked Gouda cheese ½ jar McClure’s pickles Hot honey Method: Preheat your grill or toastie press. Grate smoked Gouda, then grind pink pepper all over the cheese and give it a good mix. Chop the spring onion super fine and mix with the cream cheese. Slice the bagel in half, butter both slices and toast. Give both bagel halves a heavy schmear of the scallion cream cheese. Chop the fried chicken and put on top. Place the pink pepper-corn smoked Gouda on top. Add a layer of pickles and drizzle honey over everything. Put the whole thing under a grill or in a toasted sandwich maker until warm and melted.