BushFood Menu Ideas

Balmain Bugs and Whiting

 

Prep. time 15 mins

8 large Balmain bugs (shovel-nosed sand lobsters)
4 whiting fillets or ocean perch or equivalent
200g kumara (orange sweet potato) straws, deep fried to crispness
5g Mountain pepper
leek and capsicum julienne or other garnishing

If the bugs are alive, place them into the freezer for 30 minutes and then boil briefly in salted water. Refresh in iced water and peel the tails reserving four heads as garnishing. Char-grill the tail meat and whiting fillets until just done and arrange 2 bug tails and a fish fillet on each of 4 warm plates garnishing with a bug head per plate and shredded coloured vegetables. Season the fried kumara with the mountain pepper and plate up. Serve at once with a lemon myrtle butter sauce over the seafood.

 

[ Balmain Bugs ] Creped Crustaceans ] Crusted Kangaroo ] Fillet of Beef ] Gumleaf Bavarois ] Lemon Myrtle Rum Baba ] Outback Pizza ] Oysters Outback ] Austro-Asian Roast Pork ] Seared Emu ] Sydney Salad ] WattleSeed Pavlova ]

 

Recipe and menu banner ©Bush Tucker Supply Australia

 

Dinkum Tucker ] True Blue Recipes ] Aussie Specialties ] Conversion ] Australian Bush Food Menu ]

 

Submit an Australian Recipe


Whats New Guestbook Add Site Who is Contact Site Map
AusMania Virtual Australia  Cross Stitch Christmas
FriendsPlus - Australia's only Completely Free Secure Personals
Chat with other visitors on my Sites
Join my Mailing List for the Latest Updates

All text, images, layout, design and development ©1998-Today Cuddly Koala unless otherwise stated below