Book Re­view

With meat con­sump­tion tak­ing its toll on the en­vi­ron­ment, we might soon need to turn to in­sects as an al­ter­na­tive food­stuff. Here are three recipes to in­spire you, cour­tesy of Sar­dinian chef Roberto Flore and his col­leagues at Nordic Food Lab

BBC Earth (Asia) - - Contents -

Josh Evans’ book On Eat­ing In­sects: Es­says, Sto­ries and Recipes dis­cusses the use of in­sects as al­ter­na­tive meat for con­sump­tion

AP­PLES AND ANTS

SERVES 4

150ml Water

20ml Lemon Juice

500ml Ap­ple Juice

5ml Anty Gin (Avail­able from cam­bridgedis­tilleryshop.co.uk) 3 Fresh Ju­niper Berries

380g Ap­ples

800g Rhubarb

300ml Fil­tered Water

1g Liquorice Pow­der

7g Liquorice Syrup

3g An­gel­ica Seeds

Sea­sonal Herbs (Wood Sor­rel, Lemon Ver­bena, Nas­tur­tium, etc)

15 Red Wood Ants (Formica Rufa) Pour the water, lemon juice, ap­ple juice and gin into a bowl. Add the ju­niper berries. Us­ing an ap­ple corer, cut the ap­ples into 12 cylin­ders of dif­fer­ent lengths, then use a knife to cut the ends flat. Put the ap­ple cylin­ders in the bowl to in­fuse in the liq­uid, and chill in the re­frig­er­a­tor for four hours. Mean­while, wash and re­move the leaves from the rhubarb stalks, then juice the stalks in a juicer. Pour the juice into a pot and bring to the boil, skim­ming off any foam. Turn off the heat and strain the liq­uid through a thin colan­der into a bowl. Add the liquorice pow­der, liquorice syrup, fil­tered water and an­gel­ica seeds and mix to­gether. Pour into a plas­tic con­tainer with a lid and keep in the re­frig­er­a­tor un­til ready to serve.

Use a small pasta cut­ter to cut the sea­sonal herbs into small, round con­fetti. Pour the rhubarb juice into bowls. Place three ap­ple cylin­ders of var­i­ous heights in the mid­dle of each bowl and top with the con­fetti plus one or two ants. The ants add an in­tensely sour and cit­russy note to the dish.

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