30 gmbutter, coarsely chopped3continental cucumbers, seeds removed, coarsely chopped300 gmsheep’s milk yoghurtTo serve:borage flowers (optional)Moreton Bay bug salad8cooked Moreton Bay bug tails, removed from shell, coarsely chopped50 mlolive oil1 tbsplemon juice, or to taste1½ tbsp(firmly packed) each dill and flat-leaf parsley, coarsely torn½long red chilli, seeds removed, cut into julienne
Melt butter in a large saucepan over medium heat, add cucumber, cover with a lid and sauté until tender (8-10 minutes). Process in a food processor until smooth, then refrigerate until cool. Add yoghurt, season to taste, then pass through a fine sieve and refrigerate until required.
For Moreton Bay bug salad, combine ingredients in a bowl, season to taste and toss lightly to combine. Serve with chilled cucumber and yoghurt soup, scattered with borage flowers.
This recipe is from the February 2010 issue of Australian Gourmet Traveller.