Main content

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.

» Metric Converter


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings