Baked cricket and mushroom nut loaf
01 The easiest way to cook this dish is to first cook the lentils and rice separately (follow the packet instructions). Allow them to cool, then make all four mixes in separate bowls before layering them into an oiled 23cm/9 inch (23cm x 13cm x 8cm) loaf tin. To start, preheat the oven to 190°C/375°F/gas mark 5.
02 For the lentil layer, toast and chop the walnuts then mix them with the cooked lentils and 100g/3½oz/¾ cup of the grated cheddar.
03 For the brown rice layer , toast and chop the hazelnuts and mix them with the carrots and sultanas.
04 For the brown rice layer, toast and chop the cashews and mix them with the cooked rice and remaining cheddar.
05 For the main mix, heat half the oil in a saucepan over a medium heat, add one of the onions and a garlic and cook for a few minutes until the onions are translucent. Add the whole crickets and then the wine and cook for about 5 minutes. Allow to cool, then mix with the breadcrumbs, chopped herbs, eggs, sweet chilli sauce and spices. This mix should be wetter than the others as it is the adhesive.
06 Next, assemble the loaf. Put the lentil layer in the base of the loaf tin. Compress the layers as much as you can with the back of a spoon. Next, add half of the main mix. Then add the carrot layer on top and compress. Add the remaining main mix. Finally add the brown rice layer and compress. Wrap the top with foil and bake in the oven for 35-45 minutes.
07 For the sauce, heat the remaining oil in a pan over a medium heat. Add the celery, the other onion, thyme and bay leaf and cook for 2-3 minutes. Add the stock and mushrooms and bring to the boil. Cook until it is reduced by a third. Add the cream with salt and pepper to taste.
Serve the nut loaf sliced with the sauce on top.
- 500g/1lb 2oz/3 cups red lentils
- 400g/14oz/2¼ cups brown rice
- 100g/3½oz/1 cup walnuts
- 350g/12oz/3 cups cheddar, grated
- 100g/3½oz/⅔ cup hazelnuts
- 600g/1¼lb carrots, grated
- 150g/5½oz/¾ cup sutanas
- 100g/3½oz/⅔ cup cashews
- 50ml/2fl oz/4 tbsp olive oil
- 2 large onions, finely diced
- 4 garlic cloves, finely chopped
- 20g/¾oz crickets
- 200ml/ 7fl oz/1 cup white wine
- 70g/2½oz/1½ cups breadcrumbs
- ½ tsp chopped mixed herbs
- 4 large eggs, beaten
- 7 tbsp sweet chilli sauce
- ½ tsp each mild or hot paprika, ground ginger, cinnamon, cumin
- ¼ tsp mixed spice
- 400g/14oz celery, roughly chopped
- 2 thyme sprigs and 1 bay leaf
- 300ml/10fl oz/ 1¾ veg stock
- 200g/7oz chestnut mushrooms
- 200ml/7fl oz/1 cup heavy (double) cream
- salt and black pepper, to taste
Eat Grub are stirring things up in the kitchen, adding edible insects to your favourite dishes! Grub’s Up is a series of step-by-step recipes you to try at home. Today we present our Baked Cricket and Mushroom Nut Loaf. Comforting, meaty and easy to make our edible insects are the perfect substitute for ground beef. Crickets are not only delicious they are also packed full of high quality nutrients. Crickets are an excellent source of protein, fibre, Omegas 3&6, iron, calcium, Vit B12 plus many more micronutrients. This will elevate the nutritional good stuff in any plant-based dish.
That’s not all. The nutrients in edible insects are completely sustainable. Insects require a fraction of the land, resources and energy compared to traditional livestock. However, you get the same nutritional benefits.
Our favourite thing about this dish is it’s so simple and very quick. So making healthier choices with a busy schedule even easier. We think this is a dish for two, but hey who’s judging? You can eat the whole lot, completely guilt free. Or keep some for lunch the next day.
This nut loaf consists of three layers bound together by an egg mix. The nutty flavour of the crickets acts as an ideal additive to the main mix and results in a prominent flavour that runs through the whole loaf. It’s wonderful hot or cold, keeps for 4-5 days in the fridge and freezes well.
We will be adding plenty more of our videos and recipes to keep things fresh, for you. We have created recipes using each of our Eat Grub edible insects. So you can try a dish for grasshoppers, buffalo worms, mealworms, crickets and cricket powder. We believe that adding edible insects to familiar dishes will make insects a staple in your diet. Once you taste how delicious insects are, and reap the nutritional rewards you will never go back. For more inspiration check out our other insect recipes.
Now that you love cooking with edible insects, help us spread the grub love further. Show your friends and family! You can give them our discount code – grublove for 15% of their order to get them started.