- 1 large red capsicum, diced
- 500 g New Potatoes
- 2 Garlic cloves
- A Pinch of Saffron
- 100 ml Olive Oil
- 12 Cherry Tomatoes, Crushed
- 175 ml white wine
- Salt & Pepper
- 8 Moreton Bay Bugs meat out of shell, 2 per skewer
- 200 g dried Chorizo Sausages, thinly sliced on a slicer, length wise
- 4 Ripe figs
- 8 Fresh Bay leaves
Rustic Spanish potatoes
Place all the ingredients in a bowl. Combine well and season.
Place the mixture into a BBQ proof bag and seal. Place on top of the BBQ grill over a medium heat and cook.
Shake from time to time until the potatoes are tender, the tomatoes have broken down and the peppers are soft. Remove from the heat and allow to cool a little.
Prepare the bugs by removing the meat from the half shells. To do this, remove the head. Then using a pair of scissors cut up either side of the underneath of the tail and then pull out the flesh.
Thinly slice the chorizo on a meat slicer (or you can ask your local deli to do this).
Take a metal skewer and firstly thread a Moreton bug tail. Then thread the thinly sliced chorizo, fresh bay leaf and fresh fig (alternately layer this way on the 4 skewers until you have used up the bugs).
Ideally you will need to be cook the skewers over a charcoal brazier but a regular grill will do.
Brush the skewers with a little oil and place over a high heat. Cook until the bugs are translucent, the thin chorizo is crisp and the figs are oozy and caramelised. Dress with a squeeze of lemon juice.
Serve with the potatoes and some fresh lemon.
You will need 4 metal skewers for this recipe.
As seen in the LifeStyle FOOD Channel production The Best In Australia. For more recipes from the series visit www.LifeStyleFOOD.com.au