Pearl barley is a great substitute for rice. Produced in the UK, it has less food miles then rice, and is healthier as it releases energy slowly. Beetroot and leek are both flavoursome and compliment each other well.
Dehydrating can be done at home with a conventional oven and concentrates the flavours, and also keeps for a few days in the fridge. In this case, dehydrating the leeks and beetroot makes the dish less stodgy and stops the beetroot turning the whole dish purple.
Insects are high in nutritional value and low in fat. 9kg of locust contains enough protein to keep a person sustained for just over a month.
Not only are they really very good for you, they are much more energy efficient and economical to farm. They need less feed, less space, and less maintenance. The breed quicker, produce larger numbers and have shorter life cycles, so there is a quicker turn over. Insects also have less chance of carrying a disease, as they are so different to humans and can be controlled, compared to pigs and cows.
Insects can be cultivated at home, and need not be killed before eating. Crickets take on the flavour of anything they’re feed, so it’s recommended to feed the crickets on fruit or herby leaves for a few days before cooking. A The day before cooking, place the crickets in the freezer, as this allows them to fall into a deep sleep, making the cooking process easier and preventing any guilty feelings.
Ingredients
2 Cups Pearl Barley
4 Cups Chicken stock
Fresh Grated Beetroot
Thinly sliced Leeks
Field Crickets
Rapeseed Oil
Salt & pepper to season
Method
Start by making the pearl barley. The process is time consuming, but made in large batches, can keep for up to 3 months in the freezer. Place the pearl in a saucepan and cover with cold water. Place over heat and bring to a boil. Drain, and rinse thoroughly under cold water. This washes of the starch and prevents the pearls from sticking to each other. Return the barley to the pan and cover with cold chicken stock. Bring up to the boil, then reduce and let simmer for an hour and a half, stirring occasionally.
To dehydrate, pre heat the oven on to 100 degrees Celcius. Cover two baking trays with greaseproof paper, and spread the beetroot on one, and the leeks on the other. Place on the bottom shelf in the oven, and leave the oven door ajar. After about an hour, the beetroot and leek should have turned crispy. For even dehydration, carefully move the small pieces around every so often.
To cook the crickets, heat up some oil in a frying pan. Once the oil starts to steam, place the crickets in and cook for about 2 minuets on each side, depending on the size. Place on tissue paper and allow to cool.
Heat up some oil in a wok and add the barley, beetroot, and leeks till heated up. Assemble plate, and sprinkle liberally with the crispy crickets. The legs are especially delicious, as are the heads.
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