Mimi Thorisson’s Puppy Love

Mimi from Manger's Chicken Pot-au-Feu & Pork liver Pumpkin Omelette

Today we’re in France with our dear friend Mimi from Manger. We’re obsessed with everything about these delicious and exclusive dishes. Take it away Mimi!

A canine’s sense of taste is much less sophisticated than ours. In fact, many experts would say that for dogs there are only two categories of food: edible and yucky!

But I’d like to challenge that view a bit. Here are 4 reasons why cooking for dogs is worth the time and effort!

Mimi x

MEAT MARKET When faced with two bowls—one filled with dry kibble, the other with juicy meat—most dogs would instantly jump for the steak! So why not provide healthy and high-quality doggie dinners whenever possible?

THE SPICE OF LIFE Of course most dry foods offer perfectly satisfactory and balanced nutrition for our pets, and we do use kibble as the base for our feeding program. But isn’t it fun, if only for the sake of variety, to feed our four-legged friends something special, at least once in a while?

NATURE’S WAY The ingredients in the recipes below are all health-boosting, easily digested, and as local/free-range/organic as you want them to be. Because knowing the origins of your pup’s dinner is always nice (though, of course, not a life necessity).

ECONOMICS 101 Sure it’s time-consuming, but crafting doggie dinners out of lean meats and veggies can actually save money! Do the math.

Next time it’s dinnertime, surprise your pup(s) with a delicious cooked-at-home meal.

Here are two recipes that are favorites of my family: Gertrude, a German Pointer, and Yul and Squiffy, two Smooth Fox Terriers.

Chicken pot-au-feu

2 large carrots, diced

1 celery stalk, diced

A handful of French green beans

2 tbsp duck fat or olive oil

Chop the vegetables coarsely. Place all the ingredients in a large pot. Cover with water, add duck fat (or olive oil) and bring to a boil. Lower heat, cover with lid, and leave to simmer for 25 minutes. Remove meat from bone and leave to cool before serving.

Pork liver and Pumpkin Omelette

150 grams (1/3 pound) pork liver, fried then sliced into small chunks

1 handful pumpkin, diced

3 eggs

Olive oil, for frying

Peel pumpkin and dice coarsely. Heat olive oil in pan and sauté pork liver on both sides along with diced pumpkins for 10 minutes approx. Slice pork liver into small chunks and set aside. In a large bowl, whisk 3 eggs till frothy. Over medium heat, add little bit of olive oil in the same pan and pour in the whisked eggs. After 10 seconds scatter the liver chunks and diced pumpkin all over the omelette. Lower heat slightly and cook for a further 4-5 minutes or until omelette is cooked. Leave to cool, slice into small chunks and serve.

Serves 2 dogs (depending on size)

Photography by Oddur Thorisson