Lacto-Fermenation is one of the oldest food preservation methods still regularly used. It is not Witchcraft or Sorcery and it's effective tasty and pretty much bullet proof. If it tastes good, then it's good. Plus the resultant pickles have the benefit of home made probiotics. Lacto-Fermentation has nothing to do with dairy products, the lacto refers to lactic acid. All fruits and vegetables have beneficial bacteria such as Lactobacillus on the surface. In an anaerobic (oxygen-free) environment, these bacteria convert sugars into lactic acid, which inhibits harmful bacteria and acts as a preservative. It's also what gives fermented foods their characteristic sour flavour. The earliest record of fermentation dates back as far as 6000 B.C. in the Fertile Crescent -and nearly every civilization since has included at least one fermented food in its culinary heritage. From Korean kimchi and Indian chutneys to the ubiquitous sauerkraut.
Why Cane Toad? Well they are pretty big and so is this monster! You can buy a Yorkshire pudding mix from most supermarkets for less than 50p and all you need to do is add a couple of eggs and water. Just make sure your oil is smoking hot! Sue's Gluten Free batter mix is below.
Ingredients:-
6 Pork and Leak sausages (GF versions are available and no more expensive)
Oil
For the GF batter mix:-
140g of GF plain flour
50g of Cornflour
140ml of semi skimmed Milk
3 Eggs
A dash of cold water
Sat & Pepper
Vegetable oil
Method:-
(1) In a frying pan fry your sausages.
(2) Preheat the oven to 220C.
(3) Place vegetable oil in a baking tray and heat until smoking hot.
(4) Add the Eggs to the Milk and whisk.
(5) Mix the GF Flour and Cornflour and season with Salt and Pepper.
(6) Add the Flour mix a little at a time to the Egg and Milk mix whisking it as you go.
(7) You should aim for a smooth runny texture.
(8) Add straight to the hot Oil and add your fried sausages hot to the batter.
(9) Place on the top shelf of the oven for about 30 minutes. Until the Yorkshire Pudding has risen and golden brown.
We like this with Mustard mashed Potato, Cabbage, batoned Carrots and Onion gravy, but the vegetables are entirely up to you.
