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...

Chicken, Egg and Dill Pie

On the way home this evening we stopped at Millen Farm, the local Samford Community Farm project just outside the village. Available for purchase were a range of greens (leek, celery, lettuce, dill), some avocados and some beetroot. I decided to purchase three beetroot, a leek, a couple of avocado and on a whim, a bunch of Dill.

Fresh Dill isn’t something I’ve used much of previously (usually using dried), but I knew Dill went well with eggs and chicken so a plan was hatched for a Pie (because you rarely need a reason for Pie).

Chicken, Egg and Dill Pie


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Summer Berry Steamed Pudding

Summer Berry Steamed Pudding

This afternoon I found myself with a punnet of Blueberries, and a double size punnet of Strawberries, so decided to try something new.  I’m a big fan of steamed puddings, and have discovered that you can make them in a slow cooker without all the fuss doing it on the stovetop, so the idea of a summery berry pudding came to mind.


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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.


  • 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



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.


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