Entrees

Matt Moran’s Moreton Bay bugs with cauliflower and jamon

Name: Matt Moran’s Moreton Bay bugs with cauliflower and jamon recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 1 small cauliflower, roughly chopped; 300ml chicken stock; 100ml pure (thin) cream; 1 tsp mild curry powder; 100g unsalted butter; 1/4 cup (60ml) extra virgin olive oil; 1 tsp ground cumin; 12 Moreton Bay bug tails, shells removed, cleaned; 100g thinly sliced jamon Serrano or prosciutto; Coriander leaves and baby celery leaves (optional), to serve; 1 tbs extra virgin olive oil; 50g thinly sliced jamon Serrano or prosciutto, roughly chopped; 50g day-old sourdough bread, torn into small pieces; 1 tbs finely chopped coriander leaves; 1/4 cup (60ml) walnut oil (from specialty grocers and selected supermarkets); 1 small garlic clove, crushed; 1/2 tsp Dijon mustard; 1 1/2 tbs white wine vinegar; 1 1/2 tbs honey

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15m

35m

Pan-fried Moreton Bay bugs with cauliflower and jamon

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by Matt Moran

Chef and delicious. Produce Awards judge

Oct 03, 2015

“I'm one of the ‘lost generation' who hated cauliflower as a child – because it was always boiled to mush! Thankfully, we now know how versatile and delicious it can be." – Matt Moran

1 small cauliflower, roughly chopped
300ml chicken stock
100ml pure (thin) cream
1 tsp mild curry powder
100g unsalted butter
1/4 cup (60ml) extra virgin olive oil
1 tsp ground cumin
12 Moreton Bay bug tails, shells removed, cleaned
100g thinly sliced jamon Serrano or prosciutto
Coriander leaves and baby celery leaves (optional), to serve

Jamon crumb

1 tbs extra virgin olive oil
50g thinly sliced jamon Serrano or prosciutto, roughly chopped
50g day-old sourdough bread, torn into small pieces
1 tbs finely chopped coriander leaves

Walnut dressing

1/4 cup (60ml) walnut oil (from specialty grocers and selected supermarkets)
1 small garlic clove, crushed
1/2 tsp Dijon mustard
1 1/2 tbs white wine vinegar
1 1/2 tbs honey

Method

1.

For the dressing, place all ingredients in a small food processor and whiz until smooth. Season and set aside.
2.

For jamon crumb, heat oil in a fry pan over medium heat. Add jamon and cook for 1-2 minutes, until crisp.
3.

Add bread and cook for 2-3 minutes, until golden and crisp. Cool slightly.
4.

Transfer to a food processor and whiz to fine crumbs. Combine in a bowl with coriander, then set aside.
5.

Combine half the cauliflower in a saucepan with stock, cream and curry powder.
6.

Bring to a simmer over medium heat, reduce heat to low, season to taste and cover with a lid. Cook for 15-20 minutes, until tender. Cool slightly, transfer to a blender with 50g butter and whiz to a smooth puree. Season to taste. Cover and keep warm.
7.

Meanwhile, place the remaining cauliflower in a food processor. Pulse until it resembles breadcrumbs. Heat 2 tbs olive oil in a fry pan over medium heat. Cook cauliflower and cumin, stirring, for 4-5 minutes, until golden and tender. Season to taste, then set aside and keep warm.
8.

Heat remaining 50g butter and 1 tbs olive oil in a large frypan over high heat. Add bugs and cook for 1-2 minutes each side, until just cooked through.
9.

To serve, divide cauliflower puree, bugs and jamon among 4 plates, scatter over cauliflower ’couscous’ and jamon crumb, drizzle with dressing and garnish with coriander and baby celery leaves, if using.