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Della and Tully - Garlic Bugs

with Onion and Leek

Prep time: 30 mins    Cook time: 30 mins    Serves: 4


1 leek, cut into julienne

Vegetable oil, to deep-fry

125g unsalted butter, chopped

6 garlic cloves, sliced

4 large Moreton Bay bug tails

Chopped chives, to garnishOnion Puree

800g onions, peeled, coarsely chopped

500ml milk

Salt and pepper, to season


  1. To make onion purée, place onion and milk in a saucepan over medium heat. Bring to the boil. Reduce heat to low and cook for 25 minutes or until very soft. Drain mixture, reserving milk.
  2. Transfer onion to a blender and blend until smooth. Add enough reserved milk to form a soft silky purée. Season.
  3. Fill a deep-fryer or large saucepan one-third full with vegetable oil and heat over medium heat to 180C (or until a cube of bread turns golden in 10 seconds). Gently drop leek into the oil and fry for 3-4 minutes or until crisp and golden. Remove with a slotted spoon and drain on paper towel. Season.
  4. Melt butter in a small deep frying pan over low heat. Add garlic and season. Cook, stirring, for 2 minutes to infuse. Increase heat and add bug tails. Cook, basting with butter and garlic, for 4-5 minutes or until bugs are caramelised but just cooked through.
  5. Divide purée among serving plates and top with bugs. Garnish with leeks and chives to serve.