A Beetle A Day

Yum, Tasty

The UN Agency have said that 'bugs are the food of the future' and that caterpillars, beetles and wasps could supplement diets as "an environmentally friendly food source." Eva Mueller, director of forest economics at the FAO said, "the main message is really: 'Eat insects'. Insects are abundant and they are a valuable source of protein and minerals."
Well Dai Jakes is way ahead of you Ms Mueller because ive been snacking on bugs for a few years now. Indeed that's me up there in the above picture tucking into salt n' vinegar crickets (bought at Manor House in Tenby.) And you know what? They're very tasty (once you get over the idea of a fistful of creepy crawlies.) Admittedly they are not very filling but then again, neither is a bag of crisps. And don't worry about the 'ick factor', they are dried insects so there is nothing slimy going on. Best I can describe is that it feels like you have sawdust and salt in your mouth. Pop down to Manor House and grab yourself a box, you might surprise yourself!
Of course Eva, the UN and this blog can sing the praises of wasp butties until the earwigs come home, I doubt it will get folk swapping a wonderful pastie from Jenkins bakery in favour of a caterpillar roll. (Probably a good thing too, those Jenkins pasties really are fabulous.)

But thanks to a wonderfully adventurous spirit, Mr Jakes must be years ahead of his time.

Bacon & Egg Tarts

Here is a delightful little recipe I picked up from the family somewhere down the line. It includes two of my favourite foods: bacon and eggs. Win!

Bacon & Egg Tarts

Stuff you'll need ~

375g (12oz) of packet ready~rolled shortcrust pastry.

8 rashers (200g/7oz) Smoked or unsmoked finest back bacon.

1 small red onion, finely diced.

1 tablespoon of olive oil (don't tell Popeye).

2 tablespoons of chopped sage.

75ml (3fl oz) single cream.

1 egg, beaten.

6 egg yolks, seperated. The whites can be frozen in case you fancy making meringues or something. Don't waste grub, people are starving so im told.

Ketchup which is optional.

Now that lot will serve 6. Takes 10 minutes (plus chilling) to prepare and cooks in 30 minutes. Lovely.

How to mix it all up ~

1. Preheat oven to gas 4, 180c. On a lightly floured surface, roll the pastry sheet out until it is a few centimeters larger all around. Trim the edges, cut into 6 even squares, then use each square to line each hollow in a large, 6 hole muffin tin, or 6 individual ramekins. Don't fret if the corners stick up or look untidy unless Michael Winner is popping round. Chill for 20 minutes.

2. Line each pastry cup with a square of non~stick baking paper and fill with baking beans or dried pulses. Bake for 10 minutes then carefully remove the paper and beans and return to the oven for a further 5 minutes, until the pastry is just golden.

3. Put on some Slayer and lay 6 of the bacon rashers on a baking tray and bake for 10 minutes. Set aside.

4. Hungry yet?

5. Chop the remaining 2 rashers of swine and gently fry with the onion in the olive oil for 10 minutes, until the onion has softened but not coloured. Transfer to a bowl and stir in the sage, cream and beaten egg. Season. (Seasons In The Abyss. Slayer).

6. Tuck a bacon rasher into each pastry cup, curling it around to fit. Divide the onion and cream mixture between the tarts and place one whole egg yolk in each. Bake for 10-15 minutes, until the pastry is golden and the bacon rashers are just brown.
Set aside to cool for 10 minutes before turning out, then grind with a little pepper and serve with a dollop of ketchup if ketchup is your thing.

7. Tuck in and enjoy!


If you haven't f**ked up, they should look like this.

Recipe From A Gig

The things you pick up backstage at a music gig; best way to cut pizza, safest way to use a knife to open wine bottles, best 'herbal' pills to take and er....cooking recipes! Like this.

Rabbit with Lemon Thyme

Ingredients ~

2 Rabbits, jointed
1 Medium onion, peeled and chopped
4 Parsnips, peeled and cut into batons
6 Rashers of streaky bacon, cut into lardons
2 Tablespoons of Olive oil
Bunch of Lemon Thyme
Salt and pepper
2 Tablespoons of butter
1 Tablespoon of flour
2 Glasses of a GOOD dry wine
1 pt stock

How to whip it all together in rabbity lovliness ~

Marinade the bunny joints in the oil, salt and pepper, lemon thyme and wine for at least two hours (overnight is even cooler). Heat the butter in a ovenproof casserole dish and fry the bunny joints until nicely browned up. Remove and set aside. Next fry the onions, bacon and parsnips. Add the flour and then the marinade and some stock to make a sauce.
Return the bunnykins to the casserole and check the seasoning. Pop in the oven 150c/gas 4 for two hours. Serve with maybe some bubble and squeak and voila! Grub is up.