RECIPE BY:

Matt Sinclair

SERVING SIZE:

4 people

INGREDIENTS:

• 12 small green Moreton Bay bugs, halved and cleaned
• 4 ripe Roma tomatoes, skinned, seeded and cut in large chunks
• 50ml Cobram Estate Classic Extra Virgin Olive Oil
• 4 golden shallots, peeled and finely diced
• 1 clove garlic, finely diced
• 4 blood oranges, juiced + 1 tbs zest
• ½ bunch basil, leaves picked
• Sea salt and freshly milled pepper

METHOD:

• Core tomatoes and cut a cross in the opposite end. Plunge into boiling water until
• skin starts to release then refresh in ice cold water. Slip off the skins, quarter and
• deseed, reserving pulp and cut flesh into large pieces and reserve.
• Heat oil in a heavy based high-sided fry pan. Fry shallots and garlic till soft. Add juice, zest and tomato pulp and bring to a gentle simmer. Place bugs into pan flesh side, cover and simmer
• for 3 minutes only or until nicely braised and cooked through. Remove from sauce and place on platter. Add basil and tomato pieces to the sauce. Reduce if necessary and adjust seasoning. Pour sauce over bugs and serve immediately.
• *Garnish with iceplant