Try this Floralie of Moreton Bay Bugs recipe, or contribute your own.

Still searching for what to cook ?

Name: Floralie of Moreton Bay Bugs
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 20 Fresh green asparagus; 20 g Fresh tarragon; 100 Leek (julienned); 8 Baby carrots; 100 g Green beans or snow peas; 300 g Potatoes; 50 g Butter; 150 g Carrot julienne; 150 g Celery; 600 g Bug meat; 100 g Regency lettuce; 50 ml Tarragon Vinegar; 100 g Tomatoes (diced meat); 100 g Peas; 8 Baby spring onion

Find the most delicious recipes here

INGREDIENTS

20 Fresh green asparagus
20 g Fresh tarragon
100 Leek (julienned)
8 Baby carrots
100 g Green beans or snow peas
300 g Potatoes
50 g Butter
150 g Carrot julienne
150 g Celery
600 g Bug meat
100 g Regency lettuce
50 ml Tarragon Vinegar
100 g Tomatoes (diced meat)
100 g Peas
8 Baby spring onion

INSTRUCTIONS

Slice leeks, celery, carrots and cabbage. (Leave baby whole). Cook pomme anna (or you can grate the potatoes and fry). Saute bugs in frypan, deglaze with french dressing. Saute vegs in very hot frypan with olive oil. Display vegetables on bottom of plate and place bugs on top of vegetables. Pomme anna (or potatoes the way you like), then to be place on top of bug meat. Pour dressing around vegetables and bugs. (Either a French or butter sauce). Place sun dried tomatoes and garnish (dill, cherry tomato), on top of potato. Note: Green prawns or crayfish tails can be substituted for bugs. Fresh spinach can be substituted for lettuce. Recipe by Magnus Johansson.

NOTES

Alert editor

Floralie of Moreton Bay Bugs

20 Fresh green asparagus
20 g Fresh tarragon
100 Leek (julienned)
8 Baby carrots
100 g Green beans or snow peas
300 g Potatoes
50 g Butter
150 g Carrot julienne
150 g Celery
600 g Bug meat
100 g Regency lettuce
50 ml Tarragon Vinegar
100 g Tomatoes (diced meat)
100 g Peas
8 Baby spring onion

Slice leeks, celery, carrots and cabbage.   (Leave baby whole). Cook pomme  anna (or you can grate the potatoes and fry). Saute bugs in frypan, deglaze  with french dressing. Saute vegs in very hot frypan with olive oil. Display  vegetables on bottom of plate and place bugs on top of vegetables. Pomme  anna (or potatoes the way you like), then to be place on top of bug meat.  Pour dressing around vegetables and bugs. (Either a French or butter  sauce). Place sun dried tomatoes and garnish (dill, cherry tomato), on top  of potato.    Note:  Green prawns or crayfish tails can be substituted for bugs.     Fresh spinach can be substituted for lettuce. Recipe by Magnus  Johansson.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (463g)
Recipe Makes: 4 Servings

Calories: 201
Calories from Fat: 97 (48%)

Amt Per Serving		% DV

	Total Fat 10.8g	14 %
	Saturated Fat 6.6g	33 %
	Monounsaturated Fat 2.7g
	Polyunsanturated Fat 0.7g
Cholesterol 26.9mg		8 %
Sodium 127.7mg		4 %
Potassium 694mg		18 %
Total Carbohydrate 22.2g		7 %
	Dietary Fiber 4.5g	18 %
	Sugars, other 17.8g
Protein 4.5g		6 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 201

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe