MORETON BAY BUGS with CAULIFLOWER AND JAMON

The pairing of Moreton Bay Bugs with cauliflower and Jamon, is a match made in heaven. The subtle sweetness of the bugs perfectly complements the earthy flavors of cauliflower, while the smoky, savory notes of Jamon add a touch of indulgence.

Servings     Prep Time     Cook Time     

      4            15mins           35mins  

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) olive oil
1 tsp ground cumin
12 Moreton Bay bug tails, shells removed, cleaned.
100g thinly sliced jamon Serrano or prosciutto
Coriander leaves & baby celery leaves (optional), to serve

Jamon Crumb

1 tbs 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
1 small garlic clove, crushed.
1/2 tsp Dijon mustard
1 1/2 tbs white wine vinegar
1 1/2 tbs honey

 METHOD

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

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

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

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

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

Bring to a simmer over medium heat, reduce heat to low, season 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. Cover and keep warm. 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, then set aside and keep warm.

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.

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.