Welcome to the Cricketlicious Café Special #2. We have six awesome, tried and tested bug-based recipes that our resident ChefPV has prepared up in the Cricketlicious Café so far during Season 2.
ChefPV is always whipping up something delicious and nutritious, and today we have provided for your culinary experience six recipes made from edible insects that are not only delicious, but also easy to prepare. They are: Citrus Hopper Brownies with Candied Chapulines, Ento Tarts (FF to 4:25), Red Termite Twice Baked Potatoes (FF to 7:45), Turmeric Braised Mopane Worms (FF to 11:06), Chirpchos (FF to 14:39), and Jalapeno Chapulines Cornbread Donuts (FF to 19:08).
Just fast forward to the time indicated for your chosen recipe, press play, and enjoy!
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Citrus Hopper Brownies with Candied Chapulines
INGREDIENTS
1 cup GRINDED CHAPULINES
2 tbsp minced GINGER
1 tsp CINNAMON
⅓ cup LEMON JUICE
1 cup GREEK YOGURT
¼ cup MINT LEAVES (finely chopped)
½ cup CHAPULINES (Merci Mercado)
3 tbsp COCONUT OIL
½ cup MAPLE SYRUP
6 MEDIUM EGGS
½ cup PUMPKIN PUREE
½ cup RASPBERRIES
DIRECTIONS
Preheat oven to 450F.
In a large mixing bowl, whisk together GRINDED CHAPULINES, GINGER, CINNAMON and LEMON JUICE. Set aside.
In a small mixing bowl, mix together YOGURT & MINT, then set aside in refrigerator until ready to use.
In a small pan, saute CHAPULINES over medium heat in 1 tbsp COCONUT OIL & ¼ cup MAPLE SYRUP until caramelized.
In a separate mixing bowl, whisk 6 EGGS with ¼ cup MAPLE SYRUP until well combined and creamy.
Add PUMPKIN PUREE to EGG MIXTURE and whisk until completely incorporated.
Add WET MIXTURE to CHAPULINES MIX and whisk until completely combined.
Grease foil-lined baking cups with COCONUT OIL, place the cups on a baking sheet, fill the cups with batter, then place in oven to bake for 40 minutes.
Remove from oven and cool for 15 minutes, until foil wrap can be removed without damaging the brownies.
Top each muffin with MINT YOGURT, RASPBERRIES and CANDIED CHAPULINES.
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Ento Tarts
INGREDIENTS
1 PUFF PASTRY SHEET
2 tbsp COCONUT OIL
1 EGG
1 tbsp WATER
1 cup CILANTRO PESTO (cilantro, garlic, olive oil, salt & pepper)
8 oz FRESH MOZZARELLA CHEESE (sliced)
⅓ cup RED ONIONS (thinly sliced)
½ cup CHERRY TOMATOES (sliced)
¼ cup TURMERIC ROASTED GARLIC CLOVES
⅓ cup CHAPULINES (Merci Mercado)
⅓ cup RED TERMITES (EntomoFood Africa)
1 tbsp PARSLEY FLAKES
DIRECTIONS
Preheat oven to 400°F.
Use a 3-inch cutter to cut out circles from the PUFF PASTRY.
Place the PASTRY CIRCLES on a baking sheet greased with COCONUT OIL.
Mix the EGG with WATER and apply the EGG WASH to all the PUFF PASTRY CIRCLES.
Using a paring knife or a slightly smaller cutter, score a small border around the puff pastry circles.
Prick the puff pastries inside the scored lines with a fork.
Always staying inside the scored lines, add CILANTRO PESTO, FRESH MOZZARELLA CHEESE, RED ONIONS, CHERRY TOMATOES, ROASTED GARLIC, CHAPULINES & RED TERMITES.
Bake in oven for 20 minutes.
Remove from oven, garnish with PARSLEY FLAKES and serve.
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Red Termite Twice-Baked Potatoes
INGREDIENTS
1 ½ pounds RED BABY POTATOES
2 tbsps OLIVE OIL
1 tsp SEA SALT
½ cup CHEDDAR CHEESE (grated)
¼ cup GREEK YOGURT
¼ cup CHIVES (chopped)
2 tbsps SESAME OIL
½ cup RED TERMITES
DIRECTIONS
Preheat oven to 375°F.
Place RED BABY POTATOES on baking sheet and toss with OLIVE OIL and SEA SALT. Bake until thoroughly cooked, about 1 hour. Remove from oven and cool slightly until able to handle, about 5 minutes.
Cut off top third of each potato, scoop potato from the skin of the tops and place potato in a mixing bowl.
Scoop out the cooked potatoes and add scooped potatoes to mixing bowl. Mash potatoes.
In the mixing bowl containing potato, add GREEK YOGURT and SESAME OIL. Mix until well combined. Stir in CHEDDAR CHEESE, CHIVES and RED TERMITES.
Add potato filling into scooped potatoes until slightly overfilled. Top with cheddar cheese, a drizzle of olive oil, then return to the oven until filling is heated through and golden brown, about 12 minutes.
When ready to serve, add a dollop of greek yogurt to each potato, chives and finish with red termites.
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Turmeric Braised Mopane Worms
INGREDIENTS
1 RED BELL PEPPER (thinly sliced)
2 tbsp COCONUT OIL
3 cups RED LENTILS (cooked in Vegetable Broth, cooled)
3 tbsp APPLE CIDER VINEGAR
3 tbsp SESAME OIL
½ cup RED ONIONS (diced)
3 tbsp CHIVES (chopped)
2 cups VEGETABLE STOCK
1 cup MOPANE WORMS (dried)
1 tsp SAL DE GUSANO
1 tbsp DIJON MUSTARD
1 tbsp WHOLEGRAIN MUSTARD
1 cup COCONUT MILK
2 tbsp TURMERIC
½ cup RICE COOKING WINE
2 cups BABY ARUGULA
PARSLEY (leaves, garnish)
DIRECTIONS
- Preheat oven to 425°F.
- Toss RED BELL PEPPER in COCONUT OIL, place on a baking sheet and put into oven for 15 – 20 minutes until nicely roasted. Remove from oven and set aside.
- In a large mixing bowl, combine RED LENTILS, APPLE CIDER VINEGAR, SESAME OIL, RED ONIONS and CHIVES. Set aside.
- In a pot, bring VEGETABLE STOCK to a boil. Add MOPANE WORMS, cover and boil for 20 minutes.
- Lower heat to a simmer then add SAL DE GUSANO, DIJON MUSTARD, WHOLEGRAIN MUSTARD, COCONUT MILK, TURMERIC and RICE COOKING WINE. Simmer 20 minutes. Remove from heat.
- Plate MOPANE WORMS, then BABY ARUGULA, RED LENTIL SALAD, RED BELL PEPPERS and garnish with PARSLEY LEAVES.
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Chirpchos
INGREDIENTS
1/4 cup GREEK YOGURT
1 tsp HORSERADISH (grated)
1 tsp SRIRACHA
1 pint GRAPE TOMATOES
BRAGG’S LIQUID AMINOS (spray bottle)
1 AVOCADO
1 LIME
1 RED FRESNO PEPPER
SMOKED PAPRIKA
1 small bag CHIRPS CHIPS
3 TBSP THYME LEAVES
DIRECTIONS
Preheat oven to 450°F.
In a bowl, whisk together GREEK YOGURT, HORSERADISH and SRIRACHA to create Sriracha-Yogurt Sauce. Set aside in refrigerator.
Put GRAPE TOMATOES on baking sheet and drench with LIQUID AMINOS. Place in preheated oven for 10 minutes.
Meanwhile, medium-dice AVOCADO and squeeze on some LIME JUICE. Set aside in fridge until ready to use.
Small-dice RED FRESNO PEPPERS and set aside.
Remove TOMATOES from oven, drench in more LIQUID AMINOS and and coat with SMOKED PAPRIKA. Return to oven for 5 minutes more.
Remove TOMATOES from oven and let cool.
Set-up an assembly line with YOGURT SAUCE, THYME LEAVES, AVOCADO, TOMATOES and PEPPERS.
Lay out CHIRPS CHIPS.
Center a dollop of YOGURT SAUCE on CHIRPS followed by a layer of THYME LEAVES, AVOCADO, GRAPE TOMATOES, a dot of YOGURT SAUCE on TOMATO and finish with RED FRESNO PEPPER.
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Jalapeno Chapulines Cornbread Donuts
INGREDIENTS:
1 TBSP BUTTER
1/4 cup ONIONS (finely chopped)
½ cup CORN KERNELS (fresh or canned)
1 tsp SAL DE GUSANO
½ cup ALL-PURPOSE FLOUR
½ cup YELLOW CORNMEAL
½ TBSP BAKING POWDER
¼ cup CHEDDAR CHEESE (shredded)
½ cup BUTTERMILK
⅛ cup AVOCADO OIL
1 large EGG
½ TBSP GREEN JALAPENO (minced)
½ TBSP RED JALAPENO (minced)
1 ½ TBSP MAPLE SYRUP
1 cup CHAPULINES (Merci Mercado)
DIRECTIONS:
- Preheat oven to 375° F.
- In a small saute pan, melt the BUTTER over medium-low heat.
- Add the ONIONS and cook until soft and golden brown, 3 to 4 minutes.
- Add the fresh CORN and cook an additional 3 to 4 minutes, stirring occasionally. Remove from the heat and set aside to cool. If using canned corn, add the corn and immediately remove from heat.
- In a large bowl, stir together the FLOUR, CORNMEAL, BAKING POWDER, SAL DE GUSANO and CHEDDAR CHEESE.
- In a second bowl, whisk together the BUTTERMILK, OIL, EGG, JALAPENOS and MAPLE SYRUP.
- Add the buttermilk mixture to the flour mixture, stirring just until moistened.
- Stir in the cooled onions and corn.
- Stir in ½ cup CHAPULINES.
- Spoon the batter into lightly greased mini donut pan, filling 3/4 of the way full.
- Finish by topping each well with the remaining chapulines.
- Bake 12 to 15 minutes or until golden and a toothpick inserted into the center comes out clean.
- Remove from donut tins and cool on wire rack. Serve warm with Maple Syrup and Butter.
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