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Moreton Bay Bug with Spiced Pumpkin Tortellini

Serves 4
  • Steps
  • Ingredients

Steps

  • For the Pasta Dough, sift half of the flour and salt onto a clean bench and make a well in the centre. Whisk the whole egg and yolk together and pour into the flour while whisking and mixing lightly with a fork. When the dough starts to clump together, use hands to bring the dough together and knead until it is smooth and elastic, adding more flour if necessary. Wrap in cling film and set aside in the fridge to rest until needed.
  • For the Pumpkin Filling, heat oil in a medium saucepan over medium heat. Add shallots and garlic and cook until softened. Add pumpkin and stock and simmer until the pumpkin has softened and liquid has evaporated. Transfer to a blender with cream, butter, nutmeg and white pepper. Blend until smooth, then pass through a fine sieve into a clean bowl and set aside in the fridge to cool.
  • For the Pistachio Crumb, place pistachios and pepitas in a dry small frypan over high heat and toast until aromatic. Transfer to a mortar and pestle and crush to a coarse crumb. Season with salt and set aside.
  • Place a large saucepan of salted water over high heat and bring to the boil.
  • To assemble the pasta, divide the dough in half and roll through the pasta machine, working from the thickest to the thinnest setting to create 2 sheets of dough. Using a 9cm cutter, cut each sheet into 12 rounds.
  • Transfer the cooled Pumpkin Filling to a piping bag. Pipe approximately 1 teaspoon of the filling into the middle of each pasta round. Use a little water to seal the edge of the round. Fold the dough over to form a half-moon, then bring the two corners together and pinch together to seal. Lay tortellini out onto a paper lined tray.
  • For the Dill Cream Sauce, cut along the inside edges of each Moreton Bay bug tail and carefully remove tail meat. Set tail meat aside in fridge. Cut the bug shell into small pieces. Lightly pound the shells with a rolling pin to loosen excess meat.
  • Heat a medium frypan over high heat then add the shells and fry until orange and slightly caramelised. Deglaze pan with wine and stock. Reduce heat to medium, add shallots and garlic, and cook until reduced by half.
  • Strain through a fine sieve into a clean saucepan. Place over medium heat and simmer until reduced to about 1/3 cup. Add a squeeze of lemon juice, then slowly stir in the cream and bring just to the boil. Remove from the heat and stir in fresh dill and season to taste.
  • To cook the pasta, add pasta to the pot of boiling water and cook until al dente, about 3 minutes. Drain pasta well.
  • For the Moreton Bay Bug, heat grapeseed oil in a pan over high heat. Add tail meat and sear on all sides. Add the butter and continue to cook, spooning the melted butter over the bugs continuously. Finish with a squeeze of lemon juice and cook until the meat is almost cooked through and just slightly translucent in the middle, about 3 minutes. Slice each portion into 5 evenly sized pieces and set aside.
  • To serve, arrange tortellini in a circle in the serving bowl. Place a piece of Moreton Bay bug meat in between each tortellini. Lightly sprinkle the Pistachio Crumb over the bug and tortellini. Place a red vein sorrel leaf on top of each tortellini. Serve with the Dill Cream Sauce in a serving jug on the side.

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