You know that feeling when you just need to break free from the ordinary, the unadorned, the uninspiring? That feeling when a plain old ham, cheese and tomato sandwich isn’t going to cut it for your midday tummy-filler. Don’t get me wrong, a classic HCT can, and has, hit the spot for me on many occasions but today I craved something a little different and the result was an excellent impromptu lunchtime bagel: chipotle mayo smeared across toasted sesame bagels, layered with kale, crispy home-made baked purple potato chips, paprika calamari and a fresh salsa of jicama, cucumber, avocado tossed with a sesame, lime and toasted pepita dressing.
2 sesame bagels
1 small squid hood, sliced into 1cm thick rings
1 ½ tbsp olive oil
½ tsp sweet smoked paprika
1 tbsp freshly squeezed lime juice
¼ tsp ground cumin
Scant ¼ tsp white pepper
¼ tsp sherry vinegar
A couple of handfuls of kale leaves
For the jicama salsa:
¼ cup jicama, chopped into small cubes
¼ cup cucumber, chopped into small cubes
¼ cup avocado, chopped into small cubes
½ tsp toasted pepitas
1 tsp sesame seeds
½ tsp sesame oil
¼ cup fresh coriander, roughly chopped
Juice of half a lime
½ tbsp green chilli, roughly chopped
For the mayonnaise:
1/2 cup organic whole-egg mayonnaise
1 tsp. canned chipotle chillies in abodo sauce, minced
1 tsp. adobo sauce
1 tsp. freshly squeezed lime juice
For the potato chips:
2 small purple potatoes – I used purple jesters
Sea salt, to sprinkle
Preheat oven to 200C
Prepare the purple potato chips by slicing them very thinly using a mandolin or a vegetable peeler. Pat them dry with a piece of kitchen paper and place on a baking tray lined with baking paper – make sure the potatoes are in one layer to ensure all slices crisp up nicely.
Pop the tray into the oven to bake for approx. 15 minutes or until lightly browned and crisp. Keep an eye on them during the baking time and flip them oven every 5 minutes. They do burn easily so don’t stray too far from the oven door! When done, remove from the oven, sprinkle with sea salt and set aside to cool.
In a bowl, combine the calamari rings with oil, paprika, cumin, white pepper, salt, lime juice and sherry vinegar. Toss to coat and set aside to marinate for 10 minutes or so.
While the calamari marinates, prepare the chipotle mayonnaise. In a bowl, combine the mayonnaise, the minced chipotle chillies, abodo sauce – from the jar of chillies – and lime juice. Mix well. Season to taste and set aside until ready to use.
For the salsa, combine the cubed jicama, cucumber, avocado and coriander in a bowl. Toss gently to combine. Add the sesame oil, pepitas, sesame seeds, lime juice and green chilli. Toss again. Season to taste and set aside.
Slice the bagels in half and lightly brush with a little of the calamari marinade. Pop under a hot grill until lightly toasted.
For the calamari, heat a fry pan over medium-high heat. When hot, add the calamari along with a little of the marinade and cook for 3-4 minutes, until lightly coloured and cooked through but still tender.
To assemble, spread a generous amount of the mayonnaise on one side of the bagel, take a small handful of kale leaves and place on top. Next, layer some of the purple potato chips on top of the kale followed by a pile of the calamari. Finish by topping the calamari with a few spoonfuls of the jicama and cucumber salsa. Dust with a little extra paprika and a splash or two of Tabasco (if you like it hot). Serve.
Makes 2 bagels