A Moreton Bay bug inspired summer surf n’ turf sensation

If you’re looking for the perfect summer meal to expand your cooking repertoire, look no further than Beef and Moreton Bay Bugs, a sumptuous modern Australian dish with an Asian twist.

No longer a closely guarded chef’s secret, this fresh, flavoursome, surf n’ turf sensation has been generously provided by Tempest Restaurant in Scarborough Boat Harbour. A popular menu staple, Beef and Bugs can now be enjoyed in your own home, all year-round.

Moreton Bay Bugs Many Ways

Moreton Bay Bugs are incredibly versatile. Boasting a medium to strong flavour, our region’s local delicacies are sweeter than lobsters at just a fraction of the price! You can grill, BBQ, poach, or steam Bugs, and add them to almost anything, from light salads through to sweet and savoury main meals, or simply enjoy them on their own cooked, or cold, seasoned with a sprinkle of lemon juice and a dressing such as tartar, pesto, or mayo.

A Healthy Alternative

Bugs also provide numerous health benefits, though high in sodium, these succulent seafood delights are full of protein, very low in cholesterol and harbour no fat. Best of all a typical serving contains less than 100 calories!

Beef and Bugs

By Tempest Seafood Restaurant and Teppanyaki Grill

Serves two

Ingredients

Skewers

• 160 g premium beef tenderloin
  
• 2 wooden skewers
  
• 3 cooked Moreton Bay Bug halves
  
• 1 steric of kale
  
• 3 pieces of broccoli
  
• 3 pieces of cauliflower
  
• Long steamed rice

Marinade

• 50 ml soy sauce
  
• Pinch of minced, fresh garlic

Mustard sauce

• 200 ml cream
  
• 1 tsp seeded mustard
  
• 1 tsp Dijon mustard
  
• Pinch of minced, fresh garlic
  
• 30 ml white wine

Method

Skewers

1. Trim the tenderloin of excess fat and sinew. Dice the beef into 1 cm x 1 cm size cubes.
   
2. Marinate the beef in the soy sauce and garlic overnight.
   
3. Evenly skewer the beef over two skewers. Heat a pan or flat grill on medium to high heat and seal each side of the skewers with colour for 30 seconds each side. Cook to medium rare
   
4. Heat a pan with mustard sauce. Cut the bugs down the centre lengthways. Place bug halves meat down and cook on low to medium heat for two minutes.
   
5. Serve the skewers and bugs with rice and fresh, green vegetables.

Mustard Sauce

1. Heat a pan on low heat with a little oil.
2. Add garlic and deglaze with white wine.
3. Add cream, Dijon and seeded mustard.
4. Bring to the boil, then take off the heat.
5. Add lemon juice and seasoning to taste.
   

To try this dish for yourself book a table at Tempest Seafood Restaurant and Teppanyaki Grill - (07) 3203 5744.

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