First of all, I will like to reveal our official International Incident Party banner. Many thanks again to Trix and Poppy Trix for creating this lovely logo. And many thanks to Natasha & Joanne for their contribution as well. And so let the party begin!
** Please visit the official International Incident Post to grab the lovely banner and badge for this month’s party.
I had so many ideas but being a poor technician, I could not figure out a way to execute it. Yet. There was beer or stout pies that I wanted to make. I thought of the humble Shepard pie with potato and rosemary pizza topping. Fruit pies with cheese toppings. Upside down pies. Too many to name them all scribbled in my little black moleskin and hopefully be able to make them all one day. Oh yes, there was the bone marrow pie! I must make that soon. Even thinking about it makes me salivated.
I threw out my humble Shepard pie recipe when I stumbled upon Ms. Gourmet’s Moroccan serpent pie. I knew I had to make this pie. I could use the Brunswick stew that I was making for April’s Daring Kitchen. I was quite confident that it would work. If it wouldn’t, then it is back to my zillion of ideas that I had. No harm done right?
I believe that everyone should make their very own tomato sauce. I can’t remember the last time I bought any from the store. You can choose to make it as simple or as complex as you like it. For this pizza pie, I chose to keep it fairly simple and hopefully not to overpower the rabbit and chicken mixture. I also chose to use sherry. It gives the sauce a much more delicate flavour instead of the usual acidity that we are used to. Do you agree?
Pizza tomato sauce:
- 2kg of tomatoes, skinned, deseeded and chopped
- 1 medium onion, chopped
- 6 cloves of garlic, finely chopped
- 1 bay leave
- Tomato vine
- 1tsp sugar
- 150ml sherry
- 1tsp of cinnamon
- Throw chopped onion and garlic into warm olive oil. Stir and allow the onion to turn soft and almost translucent.
- Add in the chopped tomatoes. Turn up the heat, allow the tomatoes to bubble and then add the sherry. Add the sugar, bay leave, tomato vine and cinnamon
- Turn down the heat and allow it to simmer at very low heat till the sauce is nice, thick but still chunky. Salt it when it is almost ready. And add sugar or cinnamon if required. Taste taste taste!
Rabbit & chicken pie
- 200g of rabbit and chicken pie shredded (See recipe here)
- Rabbit liver and kidney
- 40g of bacon rashers, chopped
- 1tsp of cinnamon
- 3/4 cup of green peas
- 80g of diced potatoes
- 2tsp of dark wattleseed (optional)
- 1 fresh red chilli, finely chopped
- 1 shallot, finely chopped
- 2 eggs
- Salt and pepper
- Filo sheets
- Heat up pan with good dose of olive oil. Add the bacon rasher. Allow it to crisp up and brown. Add the shallots and chilli. Brown it.
- Add the rabbit liver and kidney. Then add the small diced potatoes. Once that is cooked, add the chicken and rabbit meat, green peas, cinnamon and dark wattleseeds. Mix all through. Season accordingly.
- Take it off the heat. Beat 2 eggs and add the them to the mixture. Stir thoroughly. Taste and season
- Prepare a cake tin (20cm). Line the bottom with a baking paper. And butter the sides of the pan
- Take a sheet of filo, butter it. Place the fillings on one end of the filo and roll
- Place it gently into the cake tin and carry on till the cake tin is filled up. Brush the filo with melted butter
- Put the pie in a pre-heated 200C for between 25-30mins or until crispy brown
- Serve with the delicious pizza tomato sauce
It is a fair bit of work to make this dish but it was worth the effort. I wish there was more dark meat and a good idea to add some toasted pine nuts just for texture. It was really good that Mister and I finished everything in one sitting. And that is a quite a lot but we could not stop at one piece of two.
Please head over and read all the other creations. I am sure that you will be blown away. I know I will Just kick back with a cup of tea and enjoy! And also you will be able to view all the food porn on Flickr.
- Divina (Sense & Serendipity) - Breakfast Pizza
- Christine – Christine’s Recipes - BBQ Chicken Pizza
- Mardi – Eat, Live, Travel, Write - Asparagus Pesto & Chicken Pizza
- Trix – Tasty Trix - Lángos
- Conor - Hold the Beef - Poached Pear Pizza Pie
- Shirley – Enriching your kid - Wholemeal Spiced Veg Pizza
- Natasha – 5 Star Foodie - Wild Little Plum Pizza Pie
- Anges – Off the spork - Pizza Pie, Pie Pizza and Pizza Cupcakes
- Joanne – Second Helping -Mushroom & Taleggio and Signore Lupo Pizzas
- Celeste – Berry Travels - Pizza Pie with Lasagne Filling
- Stephanie - Momofuku for 2 - One dough, four ways
- Ahn – A food Lover’s Journey - Chicken and Kimchi Pizza
- Cherry – Sweet Cherry Pie -Pizza Pie & Pie Pizza
- Tracey - Tangled Noodle – Irish Pan Pizza
- Evelyne - Cheap Ethnic Eatz - Foie Gras a la Evelyne de Cochon and Pear & Fig Coconut Custard Pizza Pies
- Jessica - Yum-O-Rama - Roasted Vegetable and Goat Cheese Pizza
- Emma – Cake Mistress – Dessert Pizza: Strawberry Galette with White Chocolate and Basil Cream
- Mark – Cafe Campana – Breakfast Calzone
- Cool Lassi(e) – Pan Gravy Kadai Curry – Fast Fusion Pizza
- Ozoz – Kitchen Butterfly – Roasted Patiala Chicken Pizza
And also make sure you stay tune for our next International Dumpling Incident Party! Details will be announced and we hope that you can join us.