Ingredients: 2 litres (4 1/4 pints) chicken stock 5 leeks, finely chopped 2 onions, finely chopped 15 large witjuti grubs 15 bunya nuts, boiled,peeled and chopped salt, pepper bay leaves whipped cream
Directions:Boil chicken stock. Add leek and onions. Simmer. Puree grubs, add nuts and grub puree to the stock. Add bay leaves, salt and pepper and simmer for 1 hour. Serve topped with the cream. |