Moreton Bay Bugs, Orange Tomato And Basil |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From ALASTAIR MCLEOD- BRETT'S WHARF SEAFOOD RESTAURANT Ingredients:
12 small green moreton bay bugs, halved and cleaned |
50 ml blood orange infused avocado oil (if you can't get this oil replace with olive oil) |
4 golden shallots, finely diced |
1 clove garlic, finely diced |
2 vine ripened tomatoes, skinned,seed and diced (tomato pulp reserved) |
2 oranges, juiced |
1 tablespoon orange zest |
2 tablespoons basil, chiffonnade |
maldon sea salt |
cracked black pepper |
2 cups frissee lettuce (inner leaves of endive) |
1 cup mixed herbs, chervil,coriander and parsley |
30 ml vinaigrette |
Directions:
1. Heat oil in a fry pan, fry shallot and garlic till soft.
2. Add juice, zest and reserved tomato pulp.
3. Bring to simmer.
4. Place bugs flesh side down.
5. Cover and simmer for 3 minutes only.
6. Remove from sauce and keep warm.
7. Add basil and diced tomato.
8. Season.
9. Pour sauce into bowl plate.
10. Place bugs on top.
11. Combine frissee and herbs, toss with vinaigrette and season lightly.
12. Arrange on top of bugs.
13. *As distinct from Balmain bugs (well I am from Queensland).
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