Food of Champions

Hello fiends,

What’s been happening…. Max has gone home as Auntie Jill is back. We had a great week together, even fursister number 1, Thumbelina, was sad to see him go…… or was it just his bed she’ll miss!?! And guess what – Buster is staying this week – more fun and games!!  It was British Pie Week. And the Six Nations rugby was won by England –  what a win, what a match!!

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And, hurray it was Clare Balding and Crufts again at the weekend – one of the World’s biggest dog shows. We loved watching all the rounds and the hero dogs in the Friends for Life competition and the fly ball and then the rescue dog agility competition are best. And we all love Clare Balding – just think when she grows up, she’ll be Mary Berry.

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A Border Collie hasn’t won Best in Show at Crufts yet and English Cocker Spaniels have won the most number of times! That’ll please Max that the Spaniel clan are tops! And it was a type of Spaniel who won Best in Show again this year –  a young American Spaniel – though he’s actually from Blackpool!?! He had a very fetching long, brushed coat, am not sure I could carry that off….. I’d probably trip.

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I often dream of trotting round the show ring on my lap of honour in Birmingham and being interviewed by Clare but, so far have only had a go in a local job show – it certainly isn’t as easy as it looks – even the mums have to prance round!! You can see my efforts in my Adventures of Ragamuffin episode Every Dog Has His Day   ah well you can’t win ‘em all.

It was great fun though and I made lots of new fiends but, didn’t bring any rosettes home…. still it’s all about the taking part not the winning. Mum had my favourite dinner for when we got back – she calls it the ‘food of champions’ which is a better prize than any rose vase or silver cup and sash!

It’s a pretty easy recipe if you want to have a go:

Mums Champions Liver Cake

  • 2 kilos liver (cheapest) probably pigs
  • Approx. 150g of wholemeal flour
  • 1 egg or stock to add moisture

Put the liver and egg or stock in a blender till smooth or the liver is in very small pieces. Add the flour until the mixture is thick like brownies – if it’s too thick add a little milk or more flour if it’s too runny. Put the mixture in a baking tin about an inch deep will be enough. Put in oven at 170c fan for approx. 20 mins the mixture should still be a little moist and a knife will come out clean if you stick it in the middle. Leave to cool. If you want to use it as treats; cut into cubes and store in the freezer in bags. Eat within three days if kept in the fridge.If you can make it last that long!

As an extra you could try mums’ very special topping use; mashed potatoes made with a little butter and semi-skimmed milk – spread the mash on the liver cake and top with low fat natural yogurt when the mash is cool. For special occasions, you can decorate with those lovely little cocktail sausages. And most importantly always lick the spoon and bowl (the dogs, not the mums!!).

licking the spoon3

Think Buster will help me polish off the lot!!

 

Until next time

Rx

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