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.
Yes Pie - Pie, it’s not a typo. This is Cottage Pie filling in a mashed Potato based pastry casing. Try it, you’ll be pleasantly surprised!
Pastry Ingredients:-
375g warm mashed Potato
50g Margarine (Or Butter if you prefer)
190g Plain Flour (Gluten free in our case)
2 tsp Baking Powder
1 tsp Xanthan Gum
1 tsps Salt and few grinds of Pepper
2 beaten Eggs, half to glaze
1 tsp Mustard Powder
Method:-
(1) Press into a pie casing and blind bake for 12 minutes at 180c.
(2) Add the Cottage Pie filling.
(3) Form the lid and glaze with the remaining beaten Egg.
(4) Return to the oven for a further 15 minutes.
No pie is considered complete without double fried chips and peas here! The remaining Cottage Pie filling is in the fridge and will have mash added for tonight's dinner.
