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Roasted Moreton Bay bug with turnips and radishes

Name: Roasted Moreton Bay bug with turnips and radishes
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 6
Ingredients: 2 tbs extra virgin olive oil; 6 Moreton Bay bug tails, shells removed, cleaned; 6 radishes, thinly sliced; 3 pink turnips, thinly sliced; 3 small white turnips, thinly sliced; 3 small purple daikon radishes, thinly sliced; 1/4 punnet snow pea sprouts; 1/4 cup nasturtium leaves; 2 tbs gochujang (Korean fermented chilli paste); 2 tbs white (shiro) miso; 1 1/2 tsp sesame oil; 1 1/2 tsp garlic-infused oil; 2 1/2 tbs chicken stock; Juice of 1/4 lemon; 100g unsalted butter, chopped

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25m

20m

Roasted Moreton Bay bug with turnips and radishes

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by Peter Gilmore

Executive chef, Quay restaurant

Oct 09, 2015

If you've never tried a Moreton bay bug, now's the time - the sweet, juicy meat is perfect with a fermented chilli kick.

2 tbs extra virgin olive oil
6 Moreton Bay bug tails, shells removed, cleaned
6 radishes, thinly sliced
3 pink turnips, thinly sliced
3 small white turnips, thinly sliced
3 small purple daikon radishes, thinly sliced
1/4 punnet snow pea sprouts
1/4 cup nasturtium leaves

Fermented chilli paste

2 tbs gochujang (Korean fermented chilli paste)
2 tbs white (shiro) miso
1 1/2 tsp sesame oil
1 1/2 tsp garlic-infused oil

Beurre blanc

2 1/2 tbs chicken stock
Juice of 1/4 lemon
100g unsalted butter, chopped

Method

1.

For the fermented chilli paste, combine the gochujang, miso paste, sesame and garlic oils in a bowl. Set aside. For the beurre blanc, combine chicken stock and lemon juice in a small saucepan over medium-low heat. Bring to a simmer, then whisk in butter, a few pieces at a time, until combined. Season and keep warm.
2.

Heat the oil in a large non-stick pan over medium-high heat. Add the bug tails and cook, turning, for 4-5 minutes until golden. Set aside for 2 minutes to rest.
3.

Meanwhile, bring a pan of salted water to the boil and blanch the radish, turnip and daikon slices for 30 seconds. Remove from heat and drain.
4.

To serve, spread 1 tsp chilli paste into the middle of 6 serving bowls. Place a bug tail on top and garnish with radish, turnip and daikon. Spoon a little beurre blanc over bugs, then garnish with pea sprouts and nasturtiums.