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


  • 4 – 120g Moreton Bay Bug Tails

  • 1 Medium Fennel Bulb (sliced and braised)

  • 8 Asparagus Spears (peeled and blanched)

  • 1 Red Capsicum (de-seeded, roasted, peeled and cut)

  • Olive oil for cooking

  • Seasoning

  • Tarrator

  • 100 g Ciabatta Bread

  • 100 g Almond Meal

  • 3 garlic cloves

  • 400 ml milk

  • 400ml Olive Oil

  • Lemon Juice

  • Seasoning


  • 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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