The Chirps Team's Five Favorite Buggy Recipes
By Meghan Proulx
Cricket Banana Bread with Ants
Time required: 1 hour
3 very ripe bananas
1/3 cup melted butter
1 teaspoon baking soda
Pinch of salt
3/4 cup brown sugar (1/2 cup if you would like it less sweet, 1 cup if more sweet)
1 large egg, beaten
1 teaspoon vanilla extract
1 1/4 cups of all-purpose flour
1/3 cup Chirps cricket protein powder
1 tablespoon cinnamon
1/2 tsp nutmeg
1 tsp powdered ginger
¼ cup black ants (optional
GET THAT OVEN HOT HOT HOT
Preheat the oven to 350°F (175°C), and coat the inside of a loaf pan with butter and sugar.
In a mixing bowl, mash the ripe bananas with a fork until mostly smooth but there are still some banana chunks. Stir the melted butter into the mashed bananas.
In a large bowl, combine flour, cricket powder, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten.
POUR IT, POKE IT
Pour batter into prepared loaf pan. Bake for 60 minutes at 350°F (175°C), or until a tester inserted into the center comes out clean.
OK, NOW TAKE IT OUT
Remove from oven and let cool in the pan for ten minutes. Move to a wire rack, then slice and serve.
Top with extra banana, a sprinkling of cinnamon sugar and black ants if desired.
Time required: 1 hour (plus, Involves soaking beans overnight)
- 6 Wholemeal pita breads
- 1 Baby gem lettuce
- 1 Salad tomato
- 2 Peppers (green and yellow)
- 1/2 Red onion
- 3 Spring onions
- 2 Garlic cloves
- 1 Lemon juice
- 1 tsp Allspice
- 1 tsp Harissa paste
- 120g Dried black chickpeas
- 30g Mealworms
- 20g Plain flour
- Bunch fresh coriander
- Bunch fresh parsley
- Olive oil
Soak the dried chickpeas in a bowl of water overnight. Do not use canned chickpeas or boil your dried chickpeas to save time- the falafels wont hold their shape this way as they will have lost their natural starches.
Roughly chop the coriander, parsley and peppers. Slice the red onion, spring onions, lettuce, tomatoes and garlic.
Add the chickpeas, coriander, parsley, garlic, red onion, plain flour, mealworms, harissa paste and allspice into a food processor. Season generously with salt and pepper and squeeze the juice of one lemon. Blitz until chickpeas are well broken down but not smooth. You don’t want the mixture to become too pasty, so a little grainy is good.
FRY THEM PATTIES
Use your hands to divide and shape it into 8 circular patties about 1.5cm thick (or balls if you prefer). We used patties as they give the falafels a bigger surface area, allowing them to shallow fry more easily and fit snugly inside the pita! Pour olive oil into the frying pan so that its about 1cm deep and add the falafels, turning when golden and crisp.
DOLLOP AND SERVE
Serve the falafels alongside some toasted pita and your favorite veggies. We used sliced peppers, tomatoes, little gem lettuce, spring onions all topped with a dollop of tzatziki. Lush.
Spider Tarantula Roll
Time required: 30 minutes
2 zebra tarantulas
1 sheet of nori
toasted sesame seeds
1 cucumber, cut into strips
1/2 cup daikon sprouts
1/2 cup Japanese unagi sauce
For the rice
2 cups short grain uncooked sushi rice
3 cups water
1 2-inch piece of kombu
4 tbsp rice vinegar
1 tsp kosher salt
2 tbsp sugar
For the tempura batter
1 cup water
1 cup flour
1/8 tsp baking soda
Rinse the rice in a large bowl, until the water coming out the other side is clear. Then cover rice in water, and let it soak for 30 minutes. Drain the rice, and place in rice cooker. Add water, and cook (use'sushi'setting if available).
Combine vinegar, sugar, and salt in a small saucepan and boil over high heat, mix to dissolve.
Spread the rice in a container, and pour the vinegar over the rice. Mix rice using a paddle. Cover until ready to use.
Combine water and egg, then whisk. Separately mix the flour and baking soda. Stir the flour mixture into the egg mixture slowly until combined.
FRY SOME SPIDERS
Dip in the tempura batter, and fry in oil heated to 350°F. Flip when golden brown. When done, drain on a paper towel.
ROLL, TUCK, FLIP, SLICE, AND SERVE
- On a sheet of plastic wrap, lay one piece of nori. Spread about 1/2 cup of sushi rice across the nori so it sticks. Sprinkle sesame seeds on the rice.
Flip the nori so the rice side is on the plastic wrap, and lay the spider, avocado, cucumber, and daikon sprouts across the middle.
Roll the nori up tightly around the fillings, with the rice on the outside, using the bamboo mat if available.
Slice into 6 or 8 pieces using a sharp knife, through the plastic wrap to maintain the shape.
Serve on a plate, and drizzle with eel sauce.
Dessert: Ant Creme Brulee
6 egg yolks
6 tbsp white sugar, divided
1/2 tsp vanilla extract
2 1/2 cups heavy cream
2 tbsp brown sugar
1 tbsp black ants, divided
TURN YOUR OVEN ON
Have an oven? Preheat it to 300 degrees F
Beat egg yolks, 4 tablespoons white sugar and vanilla extract in a mixing bowl until thick and creamy.
Pour cream into a saucepan and stir over low heat until it almost comes to boil. Remove the cream from heat immediately. Stir cream and 1/2 tablespoon of ants into the egg yolk mixture; beat until combined.
Pour cream mixture into the top pan of a double boiler. Stir over simmering water until mixture lightly coats the back of a spoon, about 3 minutes. Remove mixture from heat immediately and pour into a shallow heat-proof dish.
Bake in preheated oven for 30 minutes. Remove from oven and cool to room temperature. Refrigerate for at least 1 hour or overnight.
Just turn your broiler on. This is the old fashioned way to make creme brule (or the way to make it if your not a chef with a flame gun)
In a small bowl combine remaining 2 tablespoons white sugar, brown sugar and remaining black ants. Sift this mixture evenly over custard. Place dish under broiler until sugar melts, about 2 minutes. Watch carefully so as not to burn.
Remove from heat and allow to cool. Refrigerate until custard is set again.
Time required: 1 hour
1 cup frozen waxworms
1 cup chopped onion
1 cup chpped tomatoes
1/2 cup chopped cilantro
2 tbs olive oil
MAKE EM GOLDEN
Saute onions in olive oil until golden, then turn heat to medium-high.
ADD THOSE WAXWORMS
Add frozen waxworms to pan, stirring quickly. Add a pinch of salt (to taste). Waxworms will start to straighten out as they hit the heat; this means they are partially done and are becoming firm. When you start to see a little bit of transparency around their edges, they are ready.
OK, NOW TAKE THEM AWAY
Remove wax worms and onions from pan. Use remaining oil to heat corn tortillas. Flip each tortilla when they start to bubble.
Add sauteed wax worms and onions to tortilla, top with fresh chopped tomato, salsa and cilantro.