CREAMED KALE AND ROSEMARY CRICKET TOAST


A piece of toasted sourdough with creamed kale and rosemary crickets.

Serves: 2

Time: 30 minutes


INGREDIENTS


Ready to Cook Dried Crickets – 30g

Kale – 300g

Butter – 2 tbsp

Garlic Cloves – 3

Crushed Red Pepper – pinch

Double Cream – 240ml

Parmigiano-Reggiano – 45g

Salt and Pepper

Sourdough

Rosemary – 2 sprigs



METHOD


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.


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