METHOD

Townsville Bulletin - Townsville Eye - - Food -

Ask your fish­mon­ger to re­move the head and shell the bugs. Com­bine gar­lic, zest, juice, dill and olive oil and mar­i­nate bugs for a few hours be­fore serv­ing. Next com­bine mayo, tabasco, whiskey, tomato sauce and shal­lot. Chill un­til re­quired. Spritz av­o­cado wedges with lime juice and sprin­kle with fu­rikake. To serve ar­range bugs on plates with av­o­cado, cu­cum­ber, radish and spoon cock­tail sauce over and around bugs.

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