Wednesday, 15 June 2011

The Naked Wippitt

Few things are as disappointing as an empty bowl ...

We were in two minds about what to call this post, since it's about food: Two Fat Wippitts perhaps? Or The Hairy Wippitts? Neither description really suits us so we've settled for The Naked Wippitt instead - Archie does after all have a fairly hairless chest (the Madwoman says like a Chippendale, but we prefer Whippendale. It's classier) and both of us, being wippitts, have thin single coats.
The Madwoman has actually done some cooking today - proper cooking that is, for us, rather than for herself. We can smell it baking in the oven right now in fact, and it's making our mouths water. To help fill the time while we're waiting for it to cool, we thought we'd share the recipe with you.
1. Take 8 ozs of liver (don't ask what that is in metric, we have no idea as the Madwoman only understands imperial, and that poorly) and rinse it under the cold tap (think of the job it does and then you'll understand why).
2. Sling it in a food processor or liquidize it until it's a puree, than add 2 cloves of garlic, 2 eggs and 4 oz of self-raising flour and whizz it again until smoothish.
3. Pour the goo into a Swiss roll tin or similar which has been greased and the bottom lined with a piece of baking parchment. Spread it out so it's more or less even and then put it on the middle shelf of an oven pre-heated to Gas Mark 4 (180C) for 30 minutes. Take it out, flip it over so it's upside down in the tin, peel off the baking parchment and return it to the oven for another ten minutes. Remove from oven, take out of tin and cool on a wire rack.

When it's cool, cut into quarters, putting what you aren't going to eat within the next three days in the freezer. Cut up the remaining bit into little pieces and use as delectable training treats.
See how easy it is?
Do feel free to tell us about your own recipes. Actually, on second thoughts, don't bother. Just send us a sample!

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