Better Homes and Gardens (Australia)
Fast Ed’s kitchen Make dinner winners with a taste twist plus simple but oh-so decadent desserts
You may find the idea of eating bugs a li le... weird. But can you say no to nachos? Just put roasted crickets on top, along with the guac. Go on, try it!
Preparation time 5 mins Cooking time 25 mins Serves 4
1 Tbsp extra virgin olive oil
1 brown onion, finely diced
6 cloves garlic, minced
500g beef mince
2 tsp dried Italian herbs
2 tsp smoked paprika
2 Tbsp tomato paste
400g can diced tomatoes
1/4 cup edible bug powder
1 Tbsp chipotle seasoning Sea-salt flakes and freshly ground
black pepper, to season
400g can black beans, drained 150g Cricket Corn Chips
1 1/2 cups grated cheese
1/4 cup roasted Snack Crickets, sour cream, guacamole, coriander sprigs and fresh salsa, to serve
Ant salt, to season
STEP 1 Preheat oven to 180°C fan-forced (200°C conventional). Heat oil in a frying pan over medium. Cook onion and garlic for 3 minutes, until so ened. Add mince and cook, stirring, until browned. Add herbs, paprika, paste, diced tomatoes, bug powder and chipotle and bring to a simmer. Cook until thickened slightly. Season and stir in black beans, then remove from heat. STEP 2 Line a round baking dish with corn chips. Top with mince mixture, then cheese. Bake for 10-12 minutes, until golden. Top with roasted crickets, sour cream, guacamole, coriander and salsa. Season with ant salt. Serve.