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Everyone knows that cats love the occasional helping of fresh fish or tasty chicken breast – but how many of us actually go that bit further and prepare something really special for our feline friends?

Well now there’s no excuse, with these healthy recipes I’ve created for you and your cat to enjoy! From everyday meals that your cat can eat along with her Joe & Jill’s, to special treats for those one-off occasions such as cat birthdays there are all sorts of different meals to try – and there are even some recipes designed for elderly cats and cats with health problems such as kidney failure.

If you and your cat enjoy trying out some of these recipes, don’t forget to look out at our complete book range

 

Recipe Book

 

Meals to share

Chicken Stroganoff

Cats love cream, and this stroganoff recipe will tickle their taste-buds as much as it does yours. It isn’t a super-healthy meal, as the cream and butter adds quite a lot of fat, but as with most things, in moderation it’s fine for both you and the cat. Just make sure you and the cat get a bit of exercise to earn this dinner, so arm yourself with a ball of string and a ball of paper and work up and appetite for you both!

One other thing to note about this recipe is the fact that it has both mushrooms and onions in, neither of which are ideal for cats – so remember to follow the last part of the instructions, and just feed the chicken and sauce to the cat.

For you, a friend, and the cat, you’ll need:

  • 450g chicken breasts, cut into slices
  • 1 onion, chopped coarsely
  • 200g mushrooms, sliced
  • 100g (1/3 cup) flour
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 3 tablespoons butter
  • 1 teaspoon mustard
  • 1 teaspoon paprika
  • 150ml chicken stock
  • 75ml (1/4 cup) sour cream
  • 75ml (1/4 cup) plain yoghurt
  • 200g rice

Set the rice going by adding to a large pan of boiling water and simmering as per the instructions on the packet.

Meanwhile, mix together the flour, salt and pepper and roll in the chicken until it is nicely coated. Then melt the butter in a frying pan and cook the chicken until light golden in colour. Add in the onion and mushrooms and cook for a further five minutes.

Then mix in the mustard, paprika and chicken stock. Cover and simmer for another five minutes before adding the sour cream and yoghurt. Cook for a final 2 minutes before taking off the heat and serving with the rice (which you will have drained when just tender).

For the cat, pick out a couple of nice-looking pieces of chicken and serve on a bed of rice and cover with a spoonful of sauce, without any onion or mushroom if possible.

Peking Duck Noodles

I must admit to having ‘borrowed’ this recipe from a normal cook book, but after a friend’s cat demolished a plate full at a dinner party recently, I knew I had to include it – and what a treat this recipe is – for both you and the cat. There’s nothing cats like more than duck meat, with it’s rich gamey flavour and fatty juices, and add in the fun of chasing noodles around the kitchen floor and this is a sure fire winner all round!

For a family + cat sized serving, you will need:

  • 1 duck – around 2kg
  • 1 tablespoon dark muscovado sugar
  • 1 teaspoon salt
  • 1 large packet noodles (around 250g)
  • 1 tablespoon olive oil
  • 1 inch piece of fresh root ginger, peeled and diced
  • 1 vegetable stock cube dissolved in 1 pint boiling water
  • 1 tablespoon corn flour mixed with a little water
  • 1 tablespoon sweet chilli sauce (optional, depending on your cat’s taste for chillies!)
  • 1 tablespoon soy sauce
  • 4 Chinese leaves, shredded
  • 4 spring onions, thinly sliced
  • Handful of basil leaves to serve

Soften the duck by piercing it with a skewer 4 or 5 times, and then pouring over a kettle-full of boiling water while it stands on a rack over a roasting dish. Drain away the water and rub in the sugar and salt mixed together. Leave the duck in a cool, dry place for about 2 hours.

Then pre-heat the oven to 200o C (Gas mark 6) and roast the duck for 1 ½ hours, basting occasionally, until the skin is crisp and dark and the meat cooked through. Leave to stand for 10 minutes.

While the duck is standing, cook the noodles by covering them in boiling water in a bowl and leaving them for 2 minutes before draining. Then heat the oil in a wok and add in the noodles and ginger. Cook for 3 minutes without stirring so the noodles at the bottom crisp up. Then stir to loosen up the noodles, and add in the vegetable stock, cornflour, chilli sauce, soy sauce, Chinese leaves, and spring onions and stir fry for 2-3 minutes.

Break away the duck meat using a knife and serve each portion of noodles with several piece of duck meat on top. Garnish with basil leaves.

For the cat, pick out as much of the spring onion as you can, as this isn’t wonderful for cats, and serve his portion with the meat mashed together with the noodles.

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