This is David's Cooking Blog - David is a Foodie with a long history of whipping up gastronomic delight in the kitchen. Read on to see just what he is tantalising our tastebuds with this week...

Rat onna Stick – a Dwarven speciality.

A definite Discworldian delight, is the Dwarven street food of Rat onna Stick.

Now after some experimentation, I can reveal to you a version that is somewhat more palatable to Humans (and quite the talking point at parties).

Rat Template.

This recipe is for 12 rats. Scale appropriately for more.

Ingredients.

  • 400g mince (beef, lamb, chicken, rat… whatever you feel like)
  • 1/2 small onion very finely chopped
  • 2 cloves of garlic
  • 1/2 teaspoon of cumin seeds
  • splash of Maggi seasoning
  • an egg
  • 1/3 cup – 1/2 cup of flour
  • 12 cashew nuts
  • splash of sesame seed oil
  • pinch of salt
  • some pepper
  • 8 sheets of puff pastry
  • Another egg for brushing the pastry

 

Method

For the Skins

Defrost the pasty (if frozen).

Place your rat template on the sheet, and work out where you’re going to arrange the next two in order to get three rat sides per sheet (may need to reconstruct a chopped off head/tail/arm if needed from the offcut pastry).

Carefully cut out the rat sides with a sharp knife, and peel off the excess pastry (set aside for re-use or more rats).

Cut out the rat skin

For the filling.

First, dry fry the cumin seeds and grind in a mortar and pestle with the salt.

In a bowl, place the mince, onion, garlic, cumin salt and pepper, oil, seasoning and egg, mixing thoroughly.

Add the flour (1/3 cup first, more if needed) and mix well. You want a firm consistency that isn’t runny.

Assembling the Rats.

Place a small amount of filling in the head and use it to hold a cashew (for the crunchy skull). Now carefully fill the rest of the rat (don’t overfill).

Rat stuffing

Wet the edge of the pastry and then press the upper skin down along the edges to form a seal.

Assembled rat ready for basting and baking

Place on a greased baking sheet and brush with beaten egg. Sprinkle lightly with paprika.

Bake for approx 15 mins at 170ºC (but watch for burnt limbs!).

Baked Rats

 

Skewer through the bottom and serve with dipping sauce.

RatOnnaStick-3479

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posted to Recipes

Strawberry Strüdel

It’s Strawberry season in Queensland at the moment, so they are relatively cheap. Thus one tends to find punnets of them in one’s shopping trolley. Of course, you can’t just have Strawberry Clafoutis all the time, so tonight I decided to try my hand at making a Strawberry Strüdel instead.

Strawberry Strüdel

[continued…]

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posted to Dessert,Recipes

Strawberry and Date Pies

Recently I’ve started baking pies. I did a Mowbray Pork Pie about a month back, and so given it’s re-enactment season and I tend to be out shooting things all day, I thought some sweet pies might be good too.

Thus, the birth of the Strawberry and Date Pie.

I whipped these up to take to the Abbey Medieval Festival. There was one left (not anymore).

I whipped these up to take to the Abbey Medieval Festival. There was one left (not anymore).

[continued…]

Permalink to: Strawberry and Date Pies

posted to Breads and Baking,Dessert,Recipes

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