CREAMED KALE AND ROSEMARY CRICKET TOAST
Time: 30 minutes
Kale – 300g
Butter – 2 tbsp
Garlic Cloves – 3
Crushed Red Pepper – pinch
Double Cream – 240ml
Parmigiano-Reggiano – 45g
Salt and Pepper
Rosemary – 2 sprigs
PREPARE THE VEGETABLES | 5 mins
Chop your kale and remove the stems.
Boil a large saucepan of salted water and put in your chopped kale.
Cook for 3 to 5 minutes. Drain and let it cool slightly.
Finely dice your garlic.
Grate most of your parmesan and set aside.
MAKE THE CREAM | 10 mins
In a pan, melt butter with the diced and cook over moderate heat, stirring, until just starting to brown (around 2 minutes).
Add the kale and cook for a few more minutes and then add some crushed red pepper.
Add the cream and bring just to a light boil
Simmer over a low heat, stirring, until the cream has thickened which takes around 5 minutes.
In the creamed kale pan, stir in 1/4 cup of the grated cheese, then season with salt and pepper.
PREPARE THE CRICKETS | 5 mins
Whilst you are waiting, heat some butter in a pan with the 2 sprigs of rosemary.
After the rosemary has started to brown and become fragrant, remove it and set aside.
Add the crickets into the pan and stir to coat in the rosemary butter.
Once the crickets have started to brown (couple of minutes), take off the heat and set aside.
In the pan (adding more butter if necessary) fry up some sliced sourdough until crisp on both sides.
SERVE | 5 mins
Once the sourdough is toasted and the kale creamed, spoon the kale onto the toasts.
Top with the crunchy rosemary crickets and any remaining cheese.
Garnish with red pepper flakes and if you’re really fancy, the charred rosemary.
Cook this recipe with our Ready to Cook Dried Crickets.