Enjoy A Five-Course Feast – Of Insects | MAKING MAD

SHAMI RADIA: We think that actually they can
easily be incorporated into people’s daily lives. Instead of having nuts or crisps while
watching, you know, the football you can have some roasted crickets. COMM: At most restaurants you’d probably
complain if you found a bug in your dinner. But at Eat Grub, that’s exactly the point. SHAMI RADIA: Eat Grub is a start-up and we
focus on something pretty special. We focus on promoting insects as a food source. They
are tasty, nutritious and sustainable. COMM: Co-founders Shami and Neil are seeking
to change attitudes about the use of insects in cooking. NEIL WHIPPEY: We knew that there were quite
a number of countries that were actually eating insects on a daily basis. SHAMI RADIA: There is a lot of travelling,
going to countries where, you know, I was given lots of different food and at one of
the places they took me to Malawi where I tried termites, flying ants for the first
time. I tried them and I thought they were really nice. And then doing a bit more research
about sustainability, how much, you know water is used in agriculture – whereas, actually
insects are a sustainable source of protein. Crickets are 69% protein, really high in things
like, iron, calcium, zinc. They have the complete nutritional profile. We call them ‘the original
super food’. NEIL WHIPPEY: One of the first things we did
is we actually got all our mates around and we found a place that sold frozen locusts
online. So, we ended up with chilly and honey locusts that we had roasted in the oven. And
the thing we mostly learned from the research was that we didn’t actually know how to
cook insects. So, we realised we had to get a chef on board and, yeah, that’s where
Seb came in. SEB HOLMES: You wanna try one? COMM: Neil and Shami reached out to Seb Holmes,
professional chef and owner of Thai street food restaurant Farang. SEB HOLMES: Nice? Just need a beer with it,
right? SEB HOLMES: They came along and organised
meeting me in a, in a pub in Shoreditch and it’s kind of, like, a bit of dodgy drug
deal. I met them there and they got loads of Tupperware containers out with different
insects in. So, at the moment we use four insects very regularly which are grasshoppers,
mealworms, crickets and buffalo worms. NEIL WHIPPEY: So, these ones are known as
the Acheta domesticus, which is known as a house cricket. And they have got taste like
a, quite like a nutty shrimp and if you roast them with soy sauce they actually have a slightly
bacon-like taste. NEIL WHIPPEY: So, sustainable bacon. What’s
not to like? SEB HOLMES: Compare it to cooking, say, dried
shrimps or peanuts, more than cooking a chicken breast or like a lamb shank. But the methods
still are the same. NEIL WHIPPEY: So, we are sitting in what will
be the restaurant on Sunday. By day it’s a Thai restaurant called Farang and our chef
Seb runs that and then every last Sunday of the month, we run Eat Grub: the ultimate insect
pop-up. SEB HOLMES: It’s kind of like, it starts
with a snack. It’s like Pandan Crickets, which is like a nutty salt and pepper crickets
basically. SEB HOLMES: And then we go for a cricket flower
Miang. It’s got, like, fresh ginger and peanuts, coconut served in a betel leaf. SEB HOLMES: And then after that we have a
play on Tempura Shrimp. We have Tempura Grasshoppers because people call them as prawns of the sky. SEB HOLMES: After that we go for a meat grub
salad. So, it’s like a crispy vermicelli noodle salad with buffalo worm. SEB HOLMES: And then served alongside that
we have a Som Tam Salad, Green Papaya Salad… SEB HOLMES: .. made fresh in a pestle and
mortar. We just use crispy smoked crickets rather than shrimps as you would traditionally. SEB HOLMES: And then to finish off we do a
grasshopper praline ice cream. SANDY: Did I enjoy the meal? Yes, I did enjoy
the meal very, very much. It was like a little food adventure. So, one that stood out for
me was the very first course, which is, kind of, like insects wrapped in betel leaf. I
have never tried anything like this before. Super like loads of different textures together
with the insects inside the leaf. It was perfect. If they were on a menu combined with something
super interesting, I would definitely try again. COMM: Eat Grub continues to grow with Neil,
Shami and Seb planning more pop-up restaurant experiences in the near future. SHAMI RADIA: We feel that, you know, it’s
one thing me telling you to try insects but it’s another thing if you are able to come
down, try some of the food for yourself and then go away and tell 10 other people how
amazing the food was. NEIL WHIPPEY: We are trying to change this
a bit by creating really positive, exciting and most of all tasty experiences.

25 thoughts on “Enjoy A Five-Course Feast – Of Insects | MAKING MAD

  1. احلى لااااااااااااااااااااااااااااااااااااااااااااااااااااااااااااااااااااااااااااااااااايك

  2. Idk why eating bugs disgust us westerners. If you like lobster well lobsters are related to cockroaches and if you look at creatures like lobsters, shrimp and crab, they basically look like huge ocean bugs that we love to eat. I wouldn't eat them raw but I'd like to try some roasted crickets!

  3. As a person who had bug eatting reptiles, and has had the mealworms run away into their beds……i am not a huge fan of this……ill stay with my rice

  4. I'm a 19 year old girl who loves trying bugs in Asian foods or candy! I have no problem with them, and never have. Alive bugs, yes. If they are seasoned, super tasty!

  5. If you eat pasta,anything made with grains and cereals all contains insect parts also the red color in yogurts as example is called " Carmine" look for that word that's a beetle when crushed gives the natural red coloring if you don't believe me. Google it. 😎

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