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Appetizer
• 25 grams of butter
• 2 cups of flour
• 2 teaspoons of baking powder
• 2 rashers of bacon
• 1/2 a medium sized onion
• 3/4 of a cup of milk
• 2 tablespoons of killed woodlice
Directions: Mix flour and baking powder in a bowl. Add butter and rub into dry ingredients. Add bacon, onion and woodlice, mix in and then add all the milk.
Mix - the dough should be soft enough to roll out onto the bench top. Add extra milk or flour as required. Roll/press out into a 20-24cm square, cut into nine squares and bake at 200C for 10-15 minutes.
Main Course
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Directions:
Boil Quinoa in combined liquids untill all absorbed over medium heat.Bring large pot of water to boil. Add chiles and boil until tender.
Drain the chiles while reserving 1/4 cup liquid. Puree chiles with the 1/4 cup liquid and press through seive. Set aside. Melt butter in a skillet
add 2 tablespoons chipotle paste, onion, rosemary, pepper, shallot and garlic. Heat for 2 minutes and add wine and reduce by half. Add cream and while
gently boiling, stir until it thickens somewhat for about 10 minutes. Add cornstarch and heat for 1 more minute while stirring.
Take 1 cup of crickets and smoke over hickory twigs for 15 to 30 minutes until crickets are crisp and red.
Marinate the other cup of crickets in one cup of Aji Mirin. Drain slightly and roast for 10 minutes.
Sautee zuchinnis in 3 tablespoons olive oil and rice wine vinegar until soft. Set aside.
Sautee garlic in remaining olive oil. Add equal amounts of each vegetable and sweet and smoked crickets. Heat over medium high heat for about two minutes. Set aside.
On a plate place some cooked zucchini rounds.
In the bottom of a melon baller place some of the cricket vegetable mixture. Fill rest of scoop with quinoa. Put contents on top of zucchini slice.
Garnish with carrots and chipotle cream sauce.
