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http://www.lifestylefood.com.au/recipes/11288/roast-bug-tails-with-almond-tarrator-asparagus-fennel-and-roast-capsicum

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Roast Bug Tails with Almond Tarrator, Asparagus, Fennel and Roast Capsicum

Ingredients

  • Tarrator

Method

  • 1.

    Preheat oven 200C.

  • 2.

    Dice Ciabatta bread, add milk, lemon juice, garlic and seasoning; combine with almond meal and blend until smooth. Add milk and Olive oil until it resembles a smooth paste.

  • 3.

    Clean Bug tails and remove flesh. Saute in a hot pan with olive oil until golden brown. Season and finish cooking in the oven.

  • 4.

    On an oven tray place some pre-blanched asparagus, braised fennel and roasted capsicum. Warm through.

  • 5.

    To serve, place a spoon of tarrator on a plate. Place bug on top of this and top with warmed vegetables. Garnish with some chopped parsley.

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» Top Wine Matches For This Recipe

Andrew Graham

Chardonnay, Pinot Noir and Sauvignon Blanc are the best wines to pair with Roast Bug Tails with Almond Tarrator, Asparagus, Fennel and Roast Capsicum.

 
 

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