---------- Recipe via Meal-Master (tm) v8.02
 
      Title: FLORALIE OF MORETON BAY BUGS
 Categories: Main dish, Fish
      Yield: 4 servings
 
    100 g  Peas
    150 g  Carrot julienne
      8    Baby carrots
    600 g  Bug meat
    100 g  Green beans or snow peas
    150 g  Celery
     20    Fresh green asparagus
    300 g  Potatoes
     50 ml Tarragon vinegar
    100 g  Tomatoes (diced meat)
      8    Baby spring onion
    100 g  Regency lettuce
     50 g  Butter
     20 g  Fresh tarragon
    100    Leek (julienned)
 
  Slice leeks, celery, carrots and cabbage.   (Leave baby whole). Cook pomme
  anna (or you can grate the potatoes and fry). Saute bugs in frypan, deglaze
  with french dressing. Saute vegs in very hot frypan with olive oil. Display
  vegetables on bottom of plate and place bugs on top of vegetables. Pomme
  anna (or potatoes the way you like), then to be place on top of bug meat.
  Pour dressing around vegetables and bugs. (Either a French or butter
  sauce). Place sun dried tomatoes and garnish (dill, cherry tomato), on top
  of potato.
  
  Note:  Green prawns or crayfish tails can be substituted for bugs.
     Fresh spinach can be substituted for lettuce. Recipe by Magnus
  Johansson.
 
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