Cricket coated Toffee Apples
Watch on youtube : Cricket coated Toffee apples
- 4 Granny Smith apples
- 200g golden caster sugar
- 1/2 tsp vinegar
- 2 tbsp golden syrup
- 4 toffee apple sticks (you could use lollipop or chopsticks)
- Line a baking tray with some greaseproof paper.
- In a large bowl cover the apples with boiling water which will remove any waxy coating that they have.
- Carefully, remove the apples and dry them with some kitchen roll or a towel and remove any stalks.
- Remove any stalks from the apples and push the wooden sticks/ lollipop sticks into the end where the stalk was.
- In a large pan add the water and caster sugar and warm over a medium heat. When the sugar has dissolved add the vinegar and golden syrup. Put your jam thermometer in the pan and boil to 150C or ‘hard crack’.
- When the temperate has been reached, remove the pan from the heat and carefully dip and roll the apples in the toffee, letting the excess drip back into the pan before rolling them in the crickets.
- Place the finished toffee apples on the parchment paper to cool.
- If the toffee in the pan starts to harden you can put it back on the hob to reheat.
- These should be stored in a dry place and can be made up to 2 days in advance.
- Use any remaining toffee and crickets to make Toffee cricket brittle
- 2 tablespoons almond butter
- 59ml coconut milk
- 2 teaspoons cocoa powder
- 8 – 12 icecubes
- 1 tablespoons Kric8 Cricket flour
- 1 frozen banana
- Place all of the ingredients in a blender or suitable container if using a stick blender, I use a Kenwood Multipro and blend until smooth and enjoy 🙂
- 1 packet (113g) Whole Organic Roasted crickets
- 140g Organic Chocolate chips
- Empty the chocolate chips into a heatproof bowl.
- Sit over a pan of barely simmering water and allow the chocolate to melt, stirring occasionally.
- Open the packet of crickets and put a handful into the melted chocolate and stir them around until they have been coated in the chocolate.
- Scoop them out and place them onto baking tray lined with baking parchment paper or a silicone sheet, making sure they don’t touch each other.
- Repeat this process until all of the crickets have been coated in chocolate.
- Place the tray in the freezer for about an hour then transfer them to an airtight container.
Chocolate chirp cookies
- 2 ¼ cups of plain flour
- 1tsp. baking soda
- 1tsp. salt
- 1cup unsalted butter, softened
- ¾ cup caster sugar
- ¾ cup brown sugar
- 1tsp. vanilla
- 2 eggs
- 12 ounces chocolate chips
- 1 cup chopped mixed nuts (optional)
- ½ cup dry- roasted crickets
- Pre-heat the oven to 190C.
- Mix together butter, all the sugar, the vanilla and beat until the mixture is smooth and creamy.
- Beat in the eggs and then slowly add flour, salt and baking soda.
- Stir in the nuts, insects and chocolate chips.
- Place rounded teaspoonfuls of the mixture onto a greased baking tray and put in the oven for 8-10 minutes.
Ginger cricket sweets
- 20 pieces of crystalised ginger
- 4 oz dark chocolate
- 20 dry roasted crickets
- Cover a tray or a plate with grease-proof paper before you start .
- Slowly melt the chocolate on a low microwave setting or in a glass bowl above a saucepan of boiling water. Hold a cricket and a piece of ginger, dip it into the chocolate and let the excess drip off.
- Place it on the grease proof paper and leave to cool and harden.
- Then hold the chocolaty side and re-dip it into melted chocolate. Leave again to cool and store in a cool air-tight container.
- 12 large grasshoppers or similar edible insect
- 1 large red bell pepper cut into chunks
- 1 white onion cut into wedges
- (For the marinade)
- ½ cup fresh lemon juice
- 1 tbsp olive oil
- 1tsp honey
- ½ tsp fresh ginger (grated)
- 1 tbsp Dijon mustard
- 2tbsp mixed garden herbs of your choice (eg rosemary, mint or thyme for a fresh summer feeling or oregano and basil for a more Mediterranean flavour)
- ¼ tsp salt
- Pinch ground pepper
- Mix all the ingredients for the marinade in a glass bowl or baking dish.
- Add the insects, cover and leave in the fridge over night.
- When ready to cook remove the insects and gently pat them dry.
- Skewer the ingredients alternating between pepper, onion and insects so skewers are nicely arranged.
- Finally drizzle some olive oil over the kebabs and cook a few inches above a fire for just under 10 minutes, or alternatively under the grill turning regularly until all the ingredients are a golden brown and crispy.
Cricket fried rice
- 1 large egg, beaten
- 1 tsp. oil
- ¾ cup of water
- ¼ cup white onions (chopped)
- 4 tsp. soy sauce
- 1 pinch garlic powder
- 1 cup rice
- 1 cup baked mealworms or crickets
- Bake the bugs on a lightly oiled tray until golden brown.
- Then whilst the rice is boiling scramble the egg and ensure it is thouroughly broken up.
- Add the rest of the ingredients other than the bugs and bring to the boil.
- Simply drain the rice and stir it into the mixture with the bugs, remove from the heat and leave to stand for 5 minutes before serving to ensure the flavours are at their best.
Cranberry oatmeal cricket cookies
- 1 cup rinsed cranberries
- 1 ¾ cups rolled oats
- 8 oz plain flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 4oz unsalted butter, softened
- 4oz granulated sugar
- 4oz light brown sugar
- 1 large egg
- ½ teaspoon vanilla
- ½ cup dry roasted chopped crickets
- Preheat the oven to 160C and lightly grease two baking trays.
- Mix together the oats, flour, baking soda and salt. Separetly beat the butter, sugar and eggs together until the mixture is light and fluffy.
- Join all remaining and separate ingredients and mix.
- Place dough in spoonfuls with a good two inches between them on the baking trays.
- Bake until they are golden and firm, between 10 and 15 minutes.
- Transfer to cooling racks and eat when cool.