This recipe is for a fruit free, totally dog safe Christmas pudding, thats made with beef liver pate, parsley and oregano to spoil your dog over the festive season. I like to make Annie a special treat every year and as her taste buds are weaning with age she’s craving rich full flavours like that of beef liver so that’s what I wanted to use.
Traditional Christmas puddings are not safe to feed your dog. They’re full of sultanas and raisins that are very toxic to pets, as well as being full of fat, suet and sugar that can give severe stomach problems, vomiting and lead to pancreatitis. Pudding are also often laced with alcohol like brandy causing central nervous system problems.
Liver is a great source of vitamin B, folic acid, and iron. Iron is essential for getting oxygen to the blood cells and liver is one of most easily absorb-able sources of iron. You can use any type of liver for this recipe but I choose beef as its got the strongest flavour that Annie loves and is a beautiful dark colour.
This recipe makes enough to fill one small pudding basin that will feed two large dogs or 4 portions for a small dog like Annie. It will keep up to a week covered in the fridge.
First you start by making a dog safe pate with the beef liver by pan frying the liver for 3-5 minutes per side depending on the thickness until no longer pink. Then you add the garlic and herbs and allow to soften for a minute or so.Remove the liver from the pan and pour in the stock to de-glaze the pan, scraping up any bits stuck to the bottom.
Then you want to puree all everything in a blender or food processor. Start by adding the liver and the stock pan contents with the garlic and herbs. You may need to add more or less of the coconut oil until you obtain the correct consistency, a thick paste. (Remember it will firm up as its refrigerated.)
To create the pudding shape, line a small pudding tin or basin with cling film, fill with the pate mix, pressing down to ensure the whole mould is filled and wrap. Refrigerate overnight or at least for 4 hours.
Once firm unwrap the pudding and turn upside down onto a serving plate. Pour the yoghurt over the top of the pudding and allow it to run down the sides to create the classic Christmas pudding look. Using a pair of scissors, cut two holly leaf shapes out of the cabbage leaf and place on the top of the pudding pressing into the yoghurt. Top with the three blueberries. Use fresh blueberries as frozen will ‘bleed’ into the yoghurt.
- 1/4 cloves garlic, crushed
- 250g grass-fed beef liver
- 1/4 cup turkey stock (chicken will do)
- 1/2 tsp parsley
- 1/2 tsp oregano
- 1/4 cup coconut oil
- To decorate: 1 tbs yoghurt, 3 Blueberries & a cabbage leaf
- Cook the liver in a pan and sprinkle with the garlic for 3-5 minutes per side, until no longer pink in the centre.
- Add the herbs and cook for a further minute.
- Remove the liver from the pan and de-glaze the pan with the stock
- Place contents into a blender or food processor with the stock mix. Process until it forms a thick paste, adding the coconut oil to obtain the right consistency.
- Line a small pudding mould with cling film and fill with pate, wrap into a parcel and refrigerate overnight.
- With a pair of scissors cut small holly leaf shapes our of the cabbage leaf.
- Turn the pudding out of the mould and pour the yoghurt over the top allowing it to run down the sides.
- Place the leaves on the top with the blueberries.
- You can use any type of liver for this recipe but I choose beef as its got the strongest flavour and dark colour.
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