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Our Recipes - T
| Title | Tandoori Rat |
| Ingredients | "3 garlic cloves, crushed 10 ozs plain yogurt 2 tsps garam masala 1 tsp paprika 1 tsp dry mustard powder 1 tsp turmeric 4 plump rats, skinned Cooked rice" |
| Instructions | Mix garlic, yogurt and spices together in a bowl. Cut slashes into rats and cover with yogurt mix. Cover tightly and
refrigerate overnight. Place on a wire roasting rack and bake at 400F for 40 minutes until brown. Serve with rice. |
| This recipe was sent in by Armless Chef in NYC |
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| Title | Tangy Oven Rat |
| Ingredients | 4 Rats, cut up & skinned 1 Clove garlic ½ Cup boiling water 2 Rat bouillon cubes 2 Tablespoons sauce ½ Paprika 1 Teaspoon salt 2 Teaspoon curry powder ½ Teaspoon dry mustard 1 Tablespoon water 1 Teaspoon oregano |
| Instructions | Mix ingredients well and brush on rat pieces. Place rat in shallow pan. Bake at 350 degrees until tender, about 1 hour. Just before serving increase oven to brown. |
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| Title | Tartare, Rat (Serves 4-6 as starter, 2-3 as main course) |
| Ingredients | 1lb Well trimmed raw rat, all fat removed 2 Large raw eggs 2 Table spoons Worcestershire sauce 1 Tablespoon Dijon mustard 1 Tablespoon chopped capers 1 Finely chopped red onion 1 Tablespoon finely chopped shallot ½ Tablespoon finely chopped anchovy 1 Tablespoon finely chopped gherkin 3 Tablespoons extra virgin olive oil ½ Tablespoon lemon juice 2 Table spoons chopped flat leaf parsley ½ Teaspoon Tabasco sauce ¼ Teaspoon salt ½ Teaspoon ground black pepper. |
| Instructions | Mince the rat just before you want to serve the dish in order to retain the colour of the rat Combine the remaining ingredients ensuring the oil is well emulsified with the egg yolks and liquid ingredients. Just before serving mix the rat with the combined ingredients. Adjust seasoning as necessary. Serve with french fries. |
| This recipe was sent in by Raquel |
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| Title | Thai Green Rat curry (Serves 4) |
| Ingredients | 1-2 Tablespoons green curry paste 2 Tablespoons vegetable oil 2 Large cloves garlic, mashed to a paste with salt added 2 Stems lemon grass, tender part only, chopped finely 2 Lime leaves shredded 750mll Coconut milk 4 Tablespoons chopped coriander, leaves and tender stalks 1 lb Diced rat 3 Diced red chillies 4 Tablespoons basil 2 Table spoons fish sauce 1 Table spoon freshly squeezed lime juice |
| Instructions | Fry the curry paste in the vegetable oil over a high heat for 3 mins.. The more paste you add the hotter the curry will be. Add the garlic, lemongrass, lime leaves and half the coconut milt and cook until the sauce starts to split. Add the coriander rat and chilli and simmer for 15mins. Add the remaining coconut milt and cook for a further 4 mins. Just before serving fold in the basil leaves fish sauce and lime juice Serve with rice. |
| This recipe was sent in by Raquel |
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| Title | Thermidor, Rat |
| Ingredients | 1x750g/1½lb rat, cooked 20g/¾oz fresh parmesan, grated 30g/1oz butter 1 shallot, finely chopped 1x284ml/10fl oz tub fresh rat stock 55ml/2fl oz white wine 100ml/3½ fl oz double cream ½ tsp English mustard 2 tbsp chopped parsley ½ lemon, juice only Salt Freshly ground black pepper |
| Instructions | 1. Cut the Rat in half and scoop out the meat. Cut the meat up into pieces and place back into the skin. 2. For the sauce, put the butter in a pan, add the shallots and cook until softened. Add the stock, wine and double cream and bring to the boil. Reduce by half. Add the mustard, herbs, lemon juice and seasoning. 3. Pre-heat the grill and spoon the sauce over the rat meat. Sprinkle with the grated Parmesan cheese. Place the rat halves under a pre-heated grill for 3-4 minutes until golden brown. |
| This recipe was sent in by Jody |
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