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https://www.lifestylefood.com.au/recipes/516/sauted-moreton-bay-bugtails-with-almond-tarrator-asparagus-fennel-and-roast-capsicum

LifestyleFOOD.com.au

Sauted Moreton Bay Bugtails With Almond Tarrator, Asparagus, Fennel And Roast Capsicum

Ingredients

  • 120 g x 4 Moreton Bay Bugs tail meat shelled & gutted

  • 1 medium Fennel bulb sliced into 8 sections & braised

  • 8 Asparagus spears peeled and blanched

  • 1 medium red capsicum deseeded, roasted, skinned and cut into 1cm lengths

  • Olive Oil for roasting

  • Salt & Pepper

  • Almond Tarrator

  • 100 g day old sourdough bread roughly torn with crusts removed

  • 100 g Almond Meal

  • 3 Garlic Cloves

  • 400 ml Milk

  • 400 ml Extra Virgin Olive Oil

  • Malden sea salt

  • freshly Ground black Pepper

  • Lemon Juice to taste

Method

  • 1.

    Heat olive oil in a heavy frying pan.

  • 2.

    Place bug tails in pan, season, colour for a minute on top of stove then place in preheated oven for three to four minutes.

  • 3.

    Reheat asparagus, fennel and roast capsicum.

  • 4.

    Season.

  • 5.

    Spread two tablespoons of the tarrator mixture in the middle of warm plates.

  • 6.

    Arrange bug tails and vegetables.

  • 7.

    Sprinkle with extra virgin olive oil and serve.

  • Almond Tarrator:

  • 1.

    Soak the bread in five tablespoons milk for ten minutes to soften.

  • 2.

    Place soaked bread, almond meal and garlic in food processor.

  • 3.

    Blend to a smoothish paste.

  • 4.

    Add olive oil and mild alternately.

  • 5.

    Season, add lemon juice

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