crickets

Chilli & Garlic Crickets by Jess Miller

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Ingredients
50g of crickets
4 cloves of garlic
1 red chilli
Zest of 2 limes
Milk
Pink river salt

Method

  • Pre-heat oven to 160degrees Celsius

  • Place frozen crickets into boiling water

  • Bring to a boil and turn down heat. Simmer for 3-5 mins

  • Drain crickets, place onto baking trays, roast for 15-30min on 120 degrees until crunchy

  • Allow to Cool

  • Thinly slice garlic and chilli

  • Place garlic into a pot and cover with milk. Bring to a boil and drain.

  • Deep fry garlic until golden

  • Deep fry chilli until crunchy

  • Allow to cool

  • Place all ingredients together, add lime zest and salt, mix well and serve.

For those that are interested, this is what just over half a kilogram of fresh crickets looks like. This is worth bearing in mind when thinking about quantities for snacks noting that as they are frozen or snap dried they lose a significant amount of volume. 

For those that are interested, this is what just over half a kilogram of fresh crickets looks like. This is worth bearing in mind when thinking about quantities for snacks noting that as they are frozen or snap dried they lose a significant amount of volume. 

Zucchini & Cricket Fritter (might even make you fitter!) by Jess Miller

Zuchinni and cricket fritter

Makes 10 Fritters, but not guaranteed to make you fitter unless of course you do some physical activity, but that friends is entirely up to you! 

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Ingredients:

● 1/2 cup (50 g) cricket powder (cricket flour)

● 2 beaten large eggs

● 2 Tbsp grated parmesan

● 1/2 teaspoon salt

● 2 cups  grated zuchhini

● 2 thinly sliced spring onions

● 1/2 finely chopped seeded jalapeño

● 2 Tbs olive oil

● salt

● 1 cup light sour cream  

● 1 teaspoon lime juice

● 1/3 cup chopped chipotle peppers