For a lavish fast and fabulous dinner, we’ve used sweet, delicate bug meat. The accompanying sauce is inspired by a dish served at Melbourne’s <a href="/movida.htm">MoVida</a>.
- 4 thin slices of sourdough bread
- 1 tbsp extra-virgin olive oil, plus extra to serve
- 1 clove of garlic, halved
- 1 bunch of asparagus, halved widthways
- 6 cooked Balmain bug tails, peeled
- ½ cup (loosely packed) basil leaves
- 2 red capsicums
- 180 ml extra-virgin olive oil (¾ cup)
- 65 gm sourdough bread, crusts removed (about 1½ slices)
- 3 tsp sherry vinegar
- 1 small clove of garlic, finely chopped
- 1For red sauce, preheat oven to 220C. Drizzle capsicums with 1 tsp oil in a roasting pan, turn to coat and season to taste with sea salt and freshly ground black pepper. Roast for 15-20 minutes, turning occasionally, or until skins are deep golden, then place in a heatproof bowl, cover with plastic wrap and stand for 5 minutes or until skins can easily be peeled. Peel, discarding skin, then halve and discard seeds. Transfer to a blender, add bread, vinegar and garlic and process to combine. With motor running, add remaining oil, a drop at a time, then in a thin steady stream until incorporated. Season to taste and set aside.
- 2Preheat a chargrill pan over high heat. Brush bread with olive oil and grill for 1 minute on each side or until deep golden, then rub with cut side of garlic (discard garlic).
- 3Meanwhile, blanch asparagus in a saucepan of boiling salted water for 2-3 minutes or until just cooked, then drain.
- 4Spoon red sauce onto plates, arrange grilled bread, asparagus and Balmain bug tails on top, scatter with basil, drizzle with olive oil and serve immediately.
Drink Suggestion: Marlborough sauvignon blanc. Drink suggestion by Max Allen