Monday, 2 May 2011

Tasty Tuesday: Cat Recipe: Champion Cat Turkey Kibble

Posted by Blog Administrator at 22:53
Here’s a classic kibble that any cat will love. I like to use 18-x-13-inch cookie sheets, usually available at cooking supply stores, so that I can fit more into the oven at one time. You may need to make your kibble in batches, especially if you use smaller cookie sheets.

If so, transfer the first batch to a shallow baking pan, let your cookie sheets cool, and then bake the second batch. When all the kibble has been baked, put it all back into the oven, now turned off, to let it dry out. You can freeze it for up to 3 months or refrigerate it for up to a week in an airtight container.

3 cups whole wheat flour

2 cups rye flour

1 cup plain wheat germ

1 cup cornmeal

1 cup nonfat dry milk


1/2 cup brewer's yeast

2 pounds cooked turkey

1 cup water

5 tablespoons vegetable oil

1 tablespoon cod liver oil

1 cup dried fish flakes


1.Preheat the oven to 350 degrees. Spray two large cookie sheets with nonstick cooking spray.
 

2.In a large mixing bowl, combine the flours, wheat germ, cornmeal, dry milk, parsley,

flakesand brewer’s yeast.
 

3.In a blender or food processor, blend the turkey, water, and oils until smooth.

4.Add the turkey mixture to the dry ingredients and mix thoroughly. If the dough is too tough, add water as needed to make the dough firm and smooth.

5.Use your hands and a big flat spatula to flatten the dough out on the cookie sheets to a thickness of 1⁄4 to 1⁄2 inch. If you want to roll out the dough, feel free to do so, but I find it easier to use my hands. Then score it into small pieces with a knife. You can make your kibble any shape you want—be creative!

6. Sprinkle with fish flakes and bake for 25 to 35 minutes or until the kibble is goldenbrown and not doughy when you break a piece open. During the baking process, take a wooden spoon or spatula and move the kibble around on the cookie sheet so that itbakes evenly.

7.Turn off the oven, keeping the door closed. Let the kibble dry out in the off oven for at least 4 to 6 hours or overnight. The longer you allow your kibble to sit in the oven, the drier and more flavorful it will become, and the longer it can be stored.


8.Remove the kibble from the oven. It will still be slightly warm and moist. Let it sit on cooling racks for another hour or two until it is completely dry and cool.
 

Variation: Substitute fish, beef, chicken, or lamb for the turkey. Simply boil the meat untilcooked through, drain it well, purée it, and then add it to your kibble.

ALL ABOUT FISH FLAKES
 

The Japanese word for prepared, dried, and smoked tuna fish flakes is katsuobushi. It is often one of the main ingredients in soups, sauces, and stews. It is typically found in bags of small pink-brown shavings that look somewhat like cedar shavings. Fish flakes are also used as a flavoring and topping for many Japanese dishes. When added as a topping to a hot dish, the flakes appear to be dancing. In Japan, they call them dancing fish flakes. You can purchase fish flakes at an Asian market, a specialty cooking store, online, and at many large supermarkets. Look in the foreign foods aisle.
3 tablespoons parsley flakes
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