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Garlic butter moreton bay bug tails with garlic & walnut mayo
Garlic butter moreton bay bug tails with garlic & walnut mayo
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Prep Time:
30 minutes
Cook Time:
35 minutes
Total Time:
65 minutes
Irresistible shellfish with garlic butter perfection.
Ingredients:
  • 6 garlic cloves
  • 50g walnut
  • 125ml sunflower oil
  • 125ml olive oil
  • 11.80 gm wholegrain mustard
  • 20.00 ml salted capers, rinsed, finely chopped
  • 2 anchovy fillets, finely chopped
  • Juice of 1 small lemon
  • Zest and juice of 1 lime
  • Small handful flat-leaf parsley, finely chopped, plus extra for garlic butter
  • Small handful fresh dill, finely chopped, plus extra for garlic butter
  • 25g unsalted butter, melted
  • 8 Moreton Bay bug tails, cooked
Instructions:
  • Preheat the oven to 180ºC for the perfect baking temperature.
  • Place the garlic cloves on a small baking tray and roast in the oven at 350°F for 30 minutes until soft. Once cooled, squeeze out the roasted garlic pulp, discarding the skin.
  • Spread the walnuts on a small baking tray and toast in the oven for 10 minutes until golden. Let them cool before using.
  • Place the egg yolk in a food processor or blender, followed by sunflower oil and light olive oil in a slow, steady stream. Blend until smooth. Add wholegrain mustard, capers, anchovy fillets, lemon juice, lime zest, lime juice, parsley, salt, and pepper. Adjust consistency with more light olive oil if needed. Blend in walnuts and roasted garlic pulp. Transfer the mayo to a serving bowl.
  • Prepare the garlic butter by combining the roasted garlic pulp, melted butter, extra parsley, extra virgin olive oil, and season with freshly ground black pepper in a small bowl.
  • Cut the bugs in half horizontally with a sharp knife. Preheat a barbecue or chargrill pan until smoking. Brush the cut side of the bug generously with garlic butter. Cook cut-side down on the barbecue for 2-3 minutes to heat through.
  • Present the insects warm alongside the garlic and walnut aioli for dipping.

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