It’s happened again, the cane toad eating has hit the headlines!
Professor Phillip Hayward, from Southern Cross University has been promoting the eating of cane toads (and our site)
This seems appropriate as the rain starts to come again and the invasive amphibians begin to come forth and multiply, messing with the ecological integrity of the native landscapes.
This is Rod (from Humpty Doo/ Nightcliff)’s recipe of Cane toad Canapés- little morsel’s of cane toad leg sautéed in garlic butter, made with local garlic chives and on bread. This was demonstrated at the Tropical Garden Spectacular GULP cooking stage earlier this year to a very large and curious crowd!! Many people tried them and enjoyed the taste!
Canapés of toad legs in garlic butter (Rod)
8 toad legs with skins removed
3 cloves of garlic
Salt and pepper to taste
1 fresh baguette sliced
Garlic chives, finely chopped
Melt butter in a heavy based sauce pan and fry garlic or garlic chives until softened, add cut capsicum or optional extras
Add toad legs and cook in butter until tender
Lightly toast the baguette
Serve two toad legs on a piece of baguette, drizzled with garlic butter and garnished with chives.