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Recipe serves 4

Ingredients:

Dressing

20ml Toscana Olives Lemon Pressed Olive Oil

Juice of 3 limes

Juice of 3 lemons 

1 teaspoon avocado mustard

1/2 teaspoon crushed garlic

 
Seafood

4  Moreton Bay Bugs

4  King Prawns

120g Tomato (brunoise)                               

120g Cucumber (brunoise)                           

120g Roasted Red Capsicum (brunoise)     

30g Red onion (brunoise)

2g Coriander (chopped)

Herbs -

4 sprigs Dill

4 sprigs Baby Spinach Beet leaves

4 sprigs Mustard Greens

4 sprigs Watercress

4 sprigs Basil
 

250g flour

1 egg

5g salt

10g sugar

160g chopped butter

Tablespoon of milk

10ml oil

Pinch of saffron

La Yu Chilli oil (three drops)

Seasoning to taste

Method

Pre heat oven to 180°C. To make the shortcrust pastry, sift flour into a bowl and make a well in the centre. Add the egg, salt, sugar, chopped butter and rub ingredients together with the fingertips of your right hand, drawing the flour into the well with your left hand. When all ingredients are completely mixed, add the milk and knead the dough two or three times with the heel of your hand to make it smooth. Do not overwork it. Wrap the dough in cling film and leave to rest in the fridge for several hours before use.

To prepare the seafood, begin by de-veining and de-shelling the prawns, leaving the tail on for presentation. Completely remove the bug meat from the shell. Refrigerate.

Mix the garlic, onion and coriander with the capsicum. In a triangle mould, first place the capsicum, then the cucumber followed by the tomato. Press and allow to set in the refrigerator for half an hour.

To make the dressing combine the lemon and lime juice, mustard and garlic. Whisk in the lemon pressed olive oil and season to taste. Wash herbs and set aside.

Gently heat 10ml of olive oil in a frypan and remove from the heat. Add the saffron and reserve for later use.

Roll out the shortcrust, and cut off thin strips. Spiral wrap strips around a cream horn and bake in oven at 180 degrees. Remove when golden brown.

Heat a medium to large pan. Add olive oil and place the bug meat first, followed by the prawns. Season.

Take salsa out of the refrigerator, cut the bugs in half and place one on each of the stacks. Remove moulds and add herb garnish. Place prawn to the side, drizzle with dressing, finishing with saffron oil and chilli oil. Place spiral on top.

Click here to order Toscana Olives Organic Olive Oil  

Toscana Olives Organic Extra Virgin Olive Oil is perfect for all your chicken recipes, salad recipes, Italian recipies, pasta recipes, food recipes, olive recipes and Greek recipes. No recipe is complete without a drizzle of organic extra virgin olive oil or lemon oil. Feel free to send us your own pasta recipes, Italian recipies, salad recipes, olive recipes, chicken recipes, Greek recipes, seafood recipes, olive tapenade recipes or any other recipes featuring Toscana Olives Olive Oil. The most creative recipes using our Olive Oil will be added to our recipes pages. Visit our website regularly to discover new pasta recipes, olive recipes and Italian recipes using our organic extra virgin olive oil. These restaurant recipes are exclusively created by leading chefs from a selection of Australia's finest restaurants who use Toscana Olives Organic Extra Virgin Olive Oil and Lemon Pressed Oil. So enjoy cooking and try our recipes using the olive oil the best chefs choose to use - Toscana Olives Olive Oil.     Order Now

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