Barbecued bugs from down under

August 27, 2009 5:22:23 PM PDT
Australians don't do "Shrimp on the Barbie"! They're prawns! But when we seriously barbecue, we get much more creative with some of our unique seafood like Moreton Bay and Balmain Bugs, Southern Rock Lobster, Kingfish and Trevalla, just to name a few! We often grill them and toss them warm into some crisp fresh salad leaves and drench in a fresh vibrant dressing or salsa! This salad is great served with some of our Waterthin Crispbread and lush Yarra Valley Dairy Marinated Fetta.

Barbecued Moreton Bay Bug and Rocket Salad, Mango Salsa

INGREDIENTS:

  • 8 Moreton Bay bug tails*
  • Murray River Salt
  • Cobram Estate EVOO
Mango Salsa
  • 1 ripe mango (it must have an aroma and be tender to touch), diced
  • ½ cup diced Persian or English cucumber
  • 1 heirloom tomato, diced
  • 2 tablespoons chopped red onion
  • ¼ cup roughly chopped cilantro
  • juice of ½ lime
  • 2 tablespoons plain Greek style yogurt (optional)
Rocket Salad
  • 2 large handfuls arugula leaves ("rocket" in Australian)
  • 1 head frisee, torn into pieces
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons lemon juice
  • 2 tablespoons chopped macadamias
METHOD:
  1. Brush the bugs with olive oil and season to taste. Set aside, while you preheat the grill.

  2. Combine all the salsa ingredients and refrigerate until ready to use - the flavor will develop if left for 1 hour.

  3. Place the arugula and frissee together in a bowl. Just before serving, toss with the oil, lemon and macadamias.

  4. Grill the tails for 3-4 minutes each side or until just golden.

  5. Serve over the leaves and spoon the salsa over the top.

  6. Enjoy with a crisp Australian white!
*Moreton Bay Bugs are deliciously succulent and sweet species of slipper lobster from Northern Australian. The frozen tails, along with other Australian Lobster, prawns, Hiramasa and more can be found through Kanaloa Seafoods -- http://www.kanaloa.com. You can also substitute any of your favorite prawns or seafood. If you can't find Moreton Bay Bugs, substitute for small lobster tails or large shrimp.

Wine Suggestions: Xanadu Sauvignon Blanc Semillon from Western Australia's Margaret River Brokenwood Semillon from the Hunter Valley, just outside of Sydney.

Group cooking classes with Sally James are now being incorporated into programs at Villagio Inn and Spa where this segment was filmed. Contact Steven Andrews at (707) 948-5084 or visit www.villagio.com for more information.

Ingredients used in this recipe can be found a specialty stores in the Bay Area and at Andronico's supermarkets.

For this recipe and more great Aussie BBQ ideas, visit http://www.australianmade.us.


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