Entertaining

Moreton bay bug roll recipe

Name: Moreton bay bug roll recipe
Yield: 4
Ingredients: 4 (220g each) whole Moreton Bay bugs, meat reserved, shells discarded; 200g good-quality mayonnaise; 1 1/2 tbs yuzu juice (from Asian food shops – substitute lime juice); 4 milk bun rolls, split; 1 small telegraph cucumber, thinly sliced; 1 bunch chives, finely chopped; 1/4 cup each loosely packed chervil, watercress, flat-leaf parsley, mint, dill; Extra virgin olive oil and lemon cheeks, to serve; 2 cups (500ml) milk; 1 each bay leaf, bruised garlic clove & thyme sprig; Zest of 1/2 lemon; 1/4 tsp white peppercorns

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by Brent Savage

Brent Savage

Nov 01, 2020

"November is a great time of year for Moreton Bay bugs. Dressed with a compound butter or an XO sauce, you can't really go wrong," says Brent Savage.

4 (220g each) whole Moreton Bay bugs, meat reserved, shells discarded
200g good-quality mayonnaise
1 1/2 tbs yuzu juice (from Asian food shops – substitute lime juice)
4 milk bun rolls, split
1 small telegraph cucumber, thinly sliced
1 bunch chives, finely chopped
1/4 cup each loosely packed chervil, watercress, flat-leaf parsley, mint, dill
Extra virgin olive oil and lemon cheeks, to serve

Poaching liquid

2 cups (500ml) milk
1 each bay leaf, bruised garlic clove & thyme sprig
Zest of 1/2 lemon
1/4 tsp white peppercorns

Method

1.

To poach the bugs, place the milk, bay leaf, garlic, thyme, lemon zest, peppercorns and 1/2 tsp salt in a medium saucepan over medium-high heat and bring to just below the boil. Add the bug meat, remove from the heat and leave to cool completely at room temperature.
2.

Strain the bug meat and dice into 5mm pieces. Discard poaching liquid and other solids.
3.

To make the yuzu mayonnaise, place the mayonnaise and yuzu in a bowl, season and stir to combine. Set aside.
4.

To assemble, line the milk bun with the finely sliced cucumber rounds. Mix the bug meat with 1/4 cup yuzu mayonnaise and chives. Season and stir to combine. Divide the bug mixture among buns and spoon over the cucumber rounds. Serve with the soft herbs and drizzle with olive oil. Serve with lemon cheeks alongside.