Tag Archives: journalist dog

Chinese pork salad and dogs with bones of contention

chinesesalad

Hello! It’s Hugo again. Today I have a bone to pick with the cook  (I use that expression at every opportunity – it’s a personal favourite ;-)). I did say I wouldn’t be unkind about the bossy one as she takes me for walks, but I’ve changed my mind. Apparently only fools never change their minds and I may be a bit mad, but I’m not a nincompoop.  My problem is this: all it takes is for the sun and a few yellow flowers to appear and she gets all enthusiastic about salad. Salad is for rabbits and perhaps other herby fours, but it certainly isn’t for dogs.  We used to have a rabbit called Madeleine until one of the horses let her out of her hutch and she did a runner.  I know that the noisy yellow-haired one that shoots me with plastic bullets agrees with me, because we’re on the same page when it comes to food.  I feel a bit sorry for him sometimes; she really gives him an earful about ‘not eating enough vegetables’. We both wish that she’d knock this healthy eating fixation of hers on the head. Anyway, please don’t compliment these unappetising green creations, because she’s a bit of a sucker and it’ll only encourage her. Perhaps you could suggest she get all gung ho about red meat?

paws

Ingredients:

Crisp lettuce, washed and shreded

White cabbage, washed and cut  finely

1 carrot, peeled and cut into ‘sticks’

1 orange, peeled and cut into small pieces

Thin slices of pre-cooked pork (or duck)

1 shallot, peeled and chopped

1 clove of garlic, crushed

1 teaspoon freshly grated ginger

1 tablespoon sesame seeds

2 tablespoons cashew nuts

Dressing:

Rice vinegar

Sesame seed oil

Maple syrup

Soya sauce

Sea salt and freshly ground black pepper

1/2 teaspoon chilli powder

Assemble the salad ingredients in a bowl, add the dressing and serve. To be consumed away from petulant dogs 🙂

Chicken tagine with prunes and almonds and black labrador narration

tagine

Hello! It’s Hugo writing today’s recipe. I have a feeling the bossy, yellow-haired one often refers to me as the ‘neurotic canine’ or some such. She’s a fine one to talk — you should have seen the state she was in when I was ill recently *evil cackle*. I’m not going to say anything bitchy about her though because she takes me for a nice long walk everyday, if I do abandon her the second we set out, only coming back to shake my dripping, muddy self all over her. This tagine was paw-licking-good, although I might suggest that next time she remove the prune stones. I don’t mind crunching on bones, but stones are for girls. In fact, I spat them out and left them for the hens!paws

Ingredients (serves 4)

3 tablespoons of olive oil

2 medium onions, chopped

3 cloves of garlic, crushed

8 chicken thighs

Juice of half a lemon

1 teaspoon fresh ginger, grated

2 teaspoons cinnamon

1 teaspoon turmeric

1 teaspoon coriander

Sea salt and freshly ground black pepper

Bay leaf

Two generous tablespoons of orange marmalade (or apricot jam)

400g dried prunes

200g almonds, roughly chopped

500ml chicken stock

Fresh coriander to serve

Preheat the oven to 180°C. Gently brown the onions, garlic and chicken in the olive oil in a medium-sized casserole dish. Once golden brown (after about eight minutes), add the lemon juice, seasoning and spices and continue to brown for a further five minutes. Add the marmalade (or jam), prunes, almonds and chicken stock and bring to a gentle simmer. Cook in the oven for about an hour and a half or until the sauce is beginning to caramelise slightly.
I served this with spicy cauliflower.