|
|
||||||
Our Recipes - S
| Title | Rat Surprise |
| Ingredients | "1 pint water 4oz un-salted butter 2 Garlic Cloves 1 egg (keep the white separate from the yolk) 1 pinch sea salt 1 cup full clotted cream 8oz Black pepper (ground) 1 teaspoon Cochineal 1 White Rat" |
| Instructions | Crush the two garlic cloves and add the white of the egg. Whisk until smooth. Add the salt and continue whisking. Add the butter and whisk until creamy. Place contents in a pan, add the water and slowly bring to the boil. Stir continuously to avoid lumps. Let this simmer for 10 minutes. Whilst the above is simmering, mix the clotted cream and black pepper, add the cochineal to get a consistent colour. Dip the white rat into the mixture until the desired colouring is achived - then quickly remove the rat from the mixture. Transfer the coloured rat into the simmering pan, and watch the bugger jump. If it hasn´t bitten you before, it will look for you now - and give you a surprise. |
| This recipe was sent in by G3 |
|
|
Add Comment |
View Comments |
1
|
|
| Title | Salt rat with onion sauce |
| Ingredients | 4oz sea salt, 4 or 5 skinned fresh sewer rats For the sauce: 2 medium red onions, chopped 2 fl oz water 1 tablespoon plain flour Half a pint of Milk |
| Instructions | Rub the sea salt into the skinned rats, leave to chill in fridge for 3 days, turning regularly in the resulting liquid. On day 3, remove the rats from the fridge and rinse well in cold water, to remove any excess slime that may have accumulated. Put rats in pan with cold water, and bring to the boil, simmer for 1 and a half hours, to ensure tenderization of the tails, stir regularly. For the sauce Fry the onions till slightly brown, add 15ml of water and the milk and whisk till reamey. Simmer the mixture for 2 or 3 mins until starting to thicken. Serve the tender rat and onion sauce on a bed of spicy rice with the tails wound neatly round the plate as a garnish. Enjoy! |
| This recipe was sent in by Hazelleyes |
|
|
Add Comment |
View Comments |
0
|
|
| Title | Spicy barbecue rat |
| Ingredients | 4 Quality British rat portions 150ml Maple syrup or clear honey 1/4 tsp Cayenne pepper 1/2 tsp Salt Freshly Ground black pepper 2 Cloves Garlic, crushed 2 tbsps Tomato puree 1 tbsp Dijon mustard 2 tbsps Lemon juice |
| Instructions | Heat the oven to 230C/gas Mark 8. Skin the rat portions and lay them in a roasting pan, skinned side uppermost. Meanwhile, mix together the remaining ingredients to make the barbecue sauce. Spoon enough sauce over the rat to coat each one well. Bake in the oven for 30-40 minutes, basting the rat once or twice with sauce. Serve the extra sauce separately. |
|
Add Comment |
View Comments |
0
|
|
| Title | Stew, Rat |
| Ingredients | 900g Rat cut into chunks 450g Baby carrots 4 Large potatoes, peeled and cut into quarters 2 Cans diced tomatoes (with juice) 2 Large onions, peeled and cut into chunks 8 Cups water. |
| Instructions | put water, Rat, tomatoes and onions in a large 10 quart pot. Cover lightly and simmer for 2 1/2 hours. Add carrots and cover lightly. Simmer for 30 minutes. Peel and cut potatoes into quarters, add to stew. Cover lightly and simmer for another 30 minutes. |
|
Add Comment |
View Comments |
0
|
|
| Title | Stroganoff, Rat |
| Ingredients | 1 tbsp vegetable oil 1 large onion, sliced 500g/1lb 2oz rat steak 2 tbsp plain flour 2 tbsp paprika, plus extra for sprinkling 250g/9oz chestnut mushrooms 200ml/7fl oz rat stock 2 tbsp white wine vinegar 284ml/10fl oz carton soured cream |
| Instructions | 1. Heat the butter and oil in a large frying pan. 2. Cook the sliced onion for 5 minutes until softened. Meanwhile cut the rat into thin strips. Season the flour with salt, pepper and paprika, then toss in the rat to coat lightly, shaking off any excess. 3. Add the rat to the pan and cook for 3-4 minutes until starting to brown. 4. Halve the mushrooms, add to the pan and stir-fry for a couple of minutes. Pour in the stock and vinegar, bring to the boil then lower the heat and simmer gently for 5 minutes. 5. Stir the soured cream into the pan and cook gently for 1 minute, without boiling (if the mixture boils it will curdle), then season to taste. Spoon the stroganoff on to a bed of rice or noodles and sprinkle with a little extra paprika. |
| This recipe was sent in by Jody |
|
|
Add Comment |
View Comments |
0
|
|
| Title | Sweet and sour rat soup |
| Ingredients | 3 Chopped shallots 1 Teaspoon crushed black pepper corns 5 Chopped cloves garlic 1 Tablespoon shrimp paste. Put into food processor and blend to paste. 1 Table spoon fresh ginger 4 fl oz Tamarind water 1 Paw paw |
| Instructions | Fry paste in vegetable oil for 1 min then add 3 pints chicken stock. Add 2 ¼ lb of thinly shredded raw rat, I table spoon chopped fresh ginger 4 fl oz of tamarind water and 1 shredded unripe paw paw. Cook for 5 mins until rat is cooked Season with hone and garnish with sliced chilli lime juice and sliced spring onion. |
| This recipe was sent in by Raquel |
|
|
Add Comment |
View Comments |
0
|
|