{"id":15418,"date":"2024-03-04T11:44:00","date_gmt":"2024-03-04T09:44:00","guid":{"rendered":"http:\/\/www.food-blog.co.za\/joburg\/?p=15418"},"modified":"2024-04-03T16:40:48","modified_gmt":"2024-04-03T14:40:48","slug":"its-time-to-try-sushi-bagels-with-avo-this-season-recipe","status":"publish","type":"post","link":"https:\/\/www.food-blog.co.za\/joburg\/its-time-to-try-sushi-bagels-with-avo-this-season-recipe\/","title":{"rendered":"It&#8217;s time to try Sushi Bagels with Avo this Season [Recipe]"},"content":{"rendered":"<p><strong>It\u2019s March which means that, aside from the arrival of autumn here in sunny South Africa, it\u2019s also the start of our favourite time of the year \u2013 avocado season!<\/strong><\/p>\n<blockquote>\n<p style=\"text-align: center;\">We\u2019re kicking off the new season with a total makeover of an old favourite: avocado toast. But we\u2019ve given toast the boot and this year are making avo bagels.<\/p>\n<\/blockquote>\n<p><span style=\"text-decoration: underline;\"><strong>Look, if avos reinvented humble old toast back in 1993 when chef Bill Granger first mashed them with freshly squeezed lime juice, chilli and coriander and slapped them onto sourdough toast, just think what adding an avo can do for bagels.<\/strong><\/span><\/p>\n<ul>\n<li>With their distinctive shape and chewy texture, bagels boast a rich history, ranging from their Central European origins in the Middle Ages to the first mentions of \u2018bagel\u2019 in Jewish community records from 17th century Poland. Similarities also exist between modern bagels and German pretzels and Polish obwarzanek, both ring-shaped breads, and the \u2018stirrup-shaped bread\u2019 allegedly invented by a Viennese baker in 1683 to honour King Jan Sobieski.<\/li>\n<\/ul>\n<p>Today bagels are enjoyed around the world, with variations in cooking methods and toppings differentiating them from country to country. New York-style bagels, for instance, are known for their size, density and chewiness, while Montreal-style bagels are smaller, sweeter and often boiled in honey water.<\/p>\n<p><span style=\"text-decoration: underline;\">However, if bagels think they\u2019ve got a fascinating history, it\u2019s not a patch on the origin story of avos.<\/span><\/p>\n<p>The avocado (Persea americana) originated in south-central Mexico between 7 000 and 5 000 BC. But it would be several millennia before this wild berry (avos are, in fact, single-seeded berries) would be cultivated into the gorgeous green fruit we love today. Archaeologists in Peru found domesticated avocado seeds buried with Incan mummies dating back to 750 BC, and there is evidence that avos were cultivated in Mexico as early as 500 BC.<\/p>\n<p>So, avocado toast might have been the go-to breakfast of 2019, but we\u2019re making avo bagels the hole-y grail of breakfasts in 2024.<\/p>\n<p>This year we\u2019re whipping up four variations of sliced, diced and mashed avo bagels as well as quirky sushi bagels and \u2018egg in a hole\u2019 bagels with bolognaise.<\/p>\n<p>Welcome in the new avo season with a \u2018hole\u2019 new spin on the now iconic avo toast. Whether it\u2019s something creative, something zesty or something meaty you\u2019re after, adding an avo to bagels promises to hit the spot.<\/p>\n<p><strong>For further information and avo recipes, visit <a href=\"http:\/\/www.avocado.co.za\">www.avocado.co.za<\/a> , like us on Facebook <a href=\"https:\/\/www.facebook.com\/iloveavocadoSA\">@iloveavocadoSA<\/a> and follow us on Instagram <a href=\"https:\/\/www.instagram.com\/iloveavossa\/\">@iloveavossa<\/a><\/strong><\/p>\n<h3><span style=\"text-decoration: underline;\"><strong>Sushi Bagels<\/strong><\/span><\/h3>\n<p>Load shedding friendly!<\/p>\n<p>Serves 4<\/p>\n<p><strong>Preparation time:<\/strong> 25 minutes<\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>120 g packet smoked trout\/salmon ribbons<\/li>\n<li>4 bagels, cut in half horizontally<\/li>\n<li>2 avocados (slightly firm), peeled<\/li>\n<li>\u00bd\u00a0cucumber<\/li>\n<li>12 slices pickled ginger<\/li>\n<li>5 ml (1 tsp) wasabi (optional)<\/li>\n<li>Squeeze of lemon juice, to taste<\/li>\n<li>Salt and pepper<\/li>\n<li>10 ml (2 tsp)\u00a0sesame seeds (black and\/or white)<\/li>\n<\/ul>\n<p><strong>Method:<\/strong><\/p>\n<ol>\n<li>Trim and wrap 3 trout\/salmon ribbons around one of the bagel tops.<\/li>\n<li>Use a vegetable peeler to shave 3 long avo strips and 3 cucumber strips and wrap around the bagel top. Add 3 slices of ginger. Repeat with the remaining bagel tops.<\/li>\n<li>Mash all the remaining avo with the wasabi, if using, and lemon juice. Season with salt and pepper. Use the smashed avo as a little as \u2018glue\u2019 to stick the sesame seeds onto the bagel tops.<\/li>\n<li>Spread the mashed avo onto the bottom halves of the bagels and sandwich together with the tops.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>It\u2019s March which means that, aside from the arrival of autumn here in sunny South Africa, it\u2019s also the start of our favourite time of the year \u2013 avocado season! We\u2019re kicking off the new season with a total makeover of an old favourite: avocado toast. But we\u2019ve given toast the boot and this year&#8230;<\/p>\n","protected":false},"author":1,"featured_media":15421,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-15418","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"wps_subtitle":"","_links":{"self":[{"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/posts\/15418","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/comments?post=15418"}],"version-history":[{"count":1,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/posts\/15418\/revisions"}],"predecessor-version":[{"id":15424,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/posts\/15418\/revisions\/15424"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/media\/15421"}],"wp:attachment":[{"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/media?parent=15418"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/categories?post=15418"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/tags?post=15418"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}