According to the United Nations there are approximately 1,462 species of recorded edible insects. That said, avoid eating brightly coloured, hairy or prickly insects and most caterpillars as they may all be poisonous. However, if you do find yourself in a survival situation remember these words: ‘Red, orange or yellow forget this fellow. Black, green or brown wolf it down’.
Cricket Kofta Patties
Vegetables – one onion, one carrot, two sticks of celery, six mushrooms, one clove of garlic, half courgette, six mint leaves, a small sprig of parsley and one red chilli (optional)
Spices- two teaspoons ground coriander, one teaspoon ground cumin, one teaspoon paprika, one teaspoon za’atar and one teaspoon harissa paste (found in most health food shops and also optional), half teaspoon turmeric, half teaspoon thyme, quarter teaspoon cinnamon, two teaspoons white pepper, one teaspoon sea salt
Six slices of brown bread made into breadcrumbs
Two eggs, beaten
Fifty five grams Crunchy Critters mealworms or crickets (or a mix of each)
Sunflower oil (for frying)
Preparation Method:
1. Check the crickets (if using) for any legs and remove as these are a bit unpalatable – the odd one or two won’t hurt! Place forty five grams of the critters into a food blender and pulse for two seconds at a time until a finely chopped consistency is achieved. Place into a large mixing bowl along with the bread crumbs and mix.
2. In the same food blender (no need to wash) place all the vegetables and fresh herbs and process until finely chopped but not puréed!
3. Heat a large frying pan and over a low heat fry the vegetable mixture stirring regularly for about five minutes. Add the spices and continue to cook for another five minutes stirring regularly. Allow to cool until cold enough to handle.
4. When the mixture is cool enough to handle scrape into the mixing bowl along with the insects and breadcrumbs, using a wooden spoon or your hands. Mix until well combined.
5. Add the eggs and the last ten grams of insects into the pattie mix and stir well. When mixed form the patties with your hands into small burger sized portions about two-three centimetres thick place on an oiled tray.
6. Put the large frying pan back on a medium heat, wait five minutes to come to temperature, add a tablespoon of sunflower oil and carefully with a slotted fish slice add the patties, beware of the hot oil spitting! Fry for about four-five minutes until golden then carefully turn over and continue to fry for another five minutes until a nice, gold colour is achieved. They are now ready to eat.
Enjoy these in pitta bread or wrap with some crisp lettuce, tomatoes, black olives and some yoghurt, or whichever way you want!
Critter Burgers
Ingredients:
Vegetables – one onion, one stick of celery, one medium carrot, one small courgette, two medium/large mushrooms, one clove of garlic
One hundred grams breadcrumbs
Fifty five grams Crunchy Critters Mealworms
Fifty five grams Crunchy Critters Crickets
Twenty grams Crunchy Critters Garlic Chapulines
One teaspoon sea salt
One teaspoon ground black pepper
One tablespoon Dijon mustard
Two medium free range eggs, beaten
One teaspoon fresh parsley, oregano and/or thyme
Preparation Method:
Place all the vegetables and garlic into a food processor and pulse for around ten seconds until the contents are finely chopped but not pureed.
Stir fry the veg mix in a little olive oil for five minutes in a heavy bottomed pan.
Scrape the par-cooked veg into a large mixing bowl and mix in the breadcrumbs, seasoning, eggs and mustard. Return the empty pan to a low heat.
Put the insects into the food processor and pulse for no more than five seconds (hold back five to ten percent of the insects if you like to see whole insects in the burger). Put the pulsed insects (and whole insects if using) into the vegetable mix and using your hands combine well.
Using your hands press the bug burger mix into even sized patties about three centimetres thick and place onto a tray with a little flour. Be sure to press the burger well, so there are no folds or cracks.
Splash a little more oil into the hot pan and fry the burgers for three minutes each side or until golden brown in colour, turn down the heat on the pan and cook for a further four minutes until hot in the middle (seventy five degrees celsius).
Enjoy your Critter Burgers in a bun with some fresh tzatziki or mayonnaise, lettuce and tomato and a bowl of chips or wedges.
Top Tip: For a spicy treat try replacing the Garlic Chapulines with Chilli Chapulines and add a fresh chilli or two at stage one.
Ant-y-Cheese Biscuits
Ingredients:
One hundred and fifty grams plain flour
One hundred and twenty-five grams unsalted butter
Thirty-five grams grated Parmesan cheese
Thirty grams grated mature cheddar cheese
Sixteen grams Crunchy Critters Queen Leafcutter Ants (two packets)
Half teaspoon of salt
Preparation Method:
Add the flour, butter, Parmesan, cheddar and salt into the bowl of a food processor and use the pulse button to process until the mixture begins to come together and is evenly combined.
Add the ants into the combined mixture and gently stir in.
Bring the dough together with your hands and roll into a log about 4 cm in diameter.
Wrap it in cling film and place it in the fridge to chill for 30-45 minutes.
Preheat the oven to 180°C.
After cooling take out of the fridge, remove cling film and cut the log into 5 mm thick slices, before placing slices on to a greased baking tray.
Bake in preheated oven for 8-12 minutes or until pale golden and cooked through.
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