We just had a couple of days of teeny weeny snowflakes, at first they didn’t settle but overnight there was a decided layer on the street. Dogwalking this morning was a bit like dogsledging for me, so a much shorter affair for the two and four legged was in order. Indoor training a few tricks is a good alternative for times like this. I don’t know if your man’s best friend is food oriented, mine certainly is and I have just the thing. I promise you this is a low effort maximum liplicking (not mine!) recipe and I dedicate it to “Archie loves”.
- 500g chicken liver
- 500g porridge oats (not the quick cooking variety)
- 2 eggs
- 30g grated cheese (I used parmesan but any hard strong cheese would be good here)
- 45g plain natural yoghurt (ensure it contains no added sugar, flavouring or artificial sweeteners such as xylitol)
- Line your baking tin with greaseproof paper and let the paper hang over the sides. You can also use an aluminium foil tin without lining with paper. I used a 30cm square brownie pan. Preheat the oven to 180c.
- Blend the livers in a food processor till smooth, before adding the oats, the eggs (no shells please!), and grated cheese. Continue to pulse blend them till they are well combined. Finally stir in the plain yoghurt, the mixture should now be thick, resembling cake mixture.
- Transfer the mixture to the lined tin, and bake for 30-40 minutes till cooked. ILike baking a normal cake, you will know when it is cooked. Lift out the liver cake (you see that is why lining the tin is a good idea) and cool it. Cut into very small pieces as training treats.
- Give a piece to the official chief taster, who has no doubt been carefully watching your entire culinary effort.
Note: they keep well for 5 days in the fridge, or freeze in portions for up to 3 months.
Warning: you will have a loyal pawparazzi following from now on.
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