Gazpacho with avocado and Balmain bug tailsIngredients of Gazpacho with avocado and Balmain bug tails40g crusty white bread, crust removed1 1/2 tbs extra virgin olive oil or avocado oil1 1/2 tsp aged red wine vinegar1 tbs water1 large (about 260g) ripe tomato, coarsely chopped1 (about 180g) Lebanese cucumber, peeled, coarsely chopped1/2 (about 170g) red capsicum, seeded, coarsely chopped1/2 small red onion, coarsely chopped1/2 small garlic clove, finely chopped2 (about 200g each) cooked Balmain bugs1/4 avocado, peeled, cut into 5mm pieces12 small basil leavesPreparation of Gazpacho with avocado and Balmain bug tailsCombine bread, 1 tbs oil, vinegar and water in a small bowl. Set aside for 2 minutes or until bread absorbs liquid.Meanwhile, place tomato, cucumber, capsicum, onion and garlic in the jug of a blender and blend until smooth. Add bread mixture, then blend until smooth. Strain through a fine sieve into a large jug. Cover with plastic wrap and place in the fridge overnight to develop the flavours.Use a clean tea towel to hold 1 Balmain bug firmly and twist to remove head from body. Discard head. Place body flat on a chopping board and use a sharp knife to cut in half lengthways. Remove digestive tract. Remove meat from shell and discard shell. Repeat with remaining bug.Pour chilled gazpacho among serving bowls. Arrange bug meat in the centre, scatter avocado and drizzle with remaining oil. Season with sea salt flakes and black pepper, and sprinkle with basil.Notes and Tips for Gazpacho with avocado and Balmain bug tailsOften called slipper lobsters, Balmain bugs are available from fishmongers. Substitute with crabmeat, prawns or lobster.Source: Taste.com.au
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Wednesday, February 10, 2010
Gazpacho with avocado and Balmain bug tails
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