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Moreton Bay Bug Mornay with Thyme Brioche Doughnuts
Recipe by Tessa Boersma
Don't let the word 'doughnut' fool you. This seafood dish is savoury and salty, and full of flavour.
- Steps
- Ingredients
Ingredients
Thyme Brioche Doughnut
Chilli Salt
Moreton Bay Bug Mornay
To Serve
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Steps
- Preheat oven to 40C. Heat a deep fryer of oil to 170C.
- For the Thyme Brioche Doughnut, combine milk, sugar and yeast in the bowl of an electric mixer and set aside in a warm for 15 minutes for the yeast to activate.
- Combine flour, thyme and salt in a separate bowl. Add to the milk mixture along with the egg and mix together using an electric stand mixer fitted with a dough hook. Knead for 5 minutes until a soft and sticky dough comes together. Add a little more flour if the sough appears wet. Slowly add the butter, a teaspoon at a time and keep kneading for another few minutes until fully combined.
- Transfer the dough to a lightly oiled glass bowl. Cover the bowl with cling film and place in the 40C oven for 45 minutes.
- Take dough out of the oven and roll into small balls. Place balls on an oiled tray and then cover with oiled cling film to seal. Place in the oven for 15 minutes to rise.
- Meanwhile, prepare the Chilli Salt. Combine all ingredients in a spice grinder. Process to a fine powder. Place into a large bowl and set aside
- Remove dough balls from the oven and fry in batches, until golden and cooked through, about 5 minutes. Remove from the fryer and dry on paper towel for 30 seconds then toss doughnuts through the Chilli Salt.
- For the Moreton Bay Bug Mornay, bring a large saucepan of water to the boil.
- Clean the inside of the bug shells, devein and clean thoroughly. Place into the boiling water for 30 seconds then remove from the water and place onto a baking tray, cut side down to drain and set aside.
- Place the potatoes, corn and salt into a small saucepan and cover with water. Bring to the boil and cook for 5 minutes or until cooked through. Drain well and set aside.
- Place a non-stick pan over low heat. Add 20g butter and the garlic and heat until melted. Add the bug meat to the pan and cook for 1 minute or until almost cooked. Remove from heat and set aside.
- To make the béchamel, melt the remaining 40g butter in a small saucepan. Add the flour and whisk together. Gradually add the milk and whisk until smooth. Add most of the cheese and the mountain pepper and stir until mixture thickens. Remove from the heat and fold the bug meat, potatoes and corn through. Season to taste.
- To serve, divide the mixture between the bug shells and sprinkle with a little cheese. Using a blow torch, scorch the surface until charred in places. Garnish with saltbush, chives, roe and garlic flowers. Place onto a plate of rock salt and serve the doughnuts on the side.
