HOMEMADE GARLIC OIL RECIPES

Steps:

• For the baguettes, place the flour, salt, yeast, olive oil and most of the water in a food mixer with a dough hook attached, taking care not to let the yeast touch the salt until you begin mixing.
• Start mixing on a slow speed, gradually adding the rest of the water until you have a smooth dough. This should take about five minutes.
• Tip the dough into an oiled bowl, cover and leave the dough to prove for two hours.
• Tip the dough out onto an oiled surface. Dust your hands with a little flour and divide the dough in two.
• Knock back the dough and stretch and fold, and then roll the dough into shape.
• For the garlic mixture, preheat the oven to 200C/400F/Gas 6. Smash the head of garlic to release the cloves and place them in a roasting tin, still in their skins. Add a splash of olive oil and a pinch each of salt and sugar and toss together. Cook in the preheated oven for 20 minutes, or until caramelised.
• Remove from the oven and, when cool enough to handle, squeeze the soft, roast garlic out of their skins.
• Press the garlic cloves into the baguette (add them to taste) as you shape the dough into a baguette shape.
• Place on a baguette tray or a large baking tray, cover and leave to prove until it has doubled in size.
• Heat a roasting dish in the bottom of the oven and pour in some water to create some steam (this will help form the crust). Preheat the oven to 220C/425F/Gas 7 in a non-fan oven.
• Just before baking, slash the top of each baguette three times.
• Bake the baguettes for 30 minutes. Then drop the temperature to 200C/400G/Gas 6 and cook for 10 minutes. The baked baguettes should be golden-brown and have a slight sheen to them.
• Remove the baguettes from the oven and leave to cool.
• Once cooled, preheat the grill to hot. Slice the bread, top with mozzarella and grill until melted and bubbly.

Steps:

• Bake (at 350 degrees) the chicken/turkey thighs and liver leaving ~50% of the thigh meat raw. (The time needed varies depending on how thick the thighs are but is usually ~15 minutes, give or take.) The liver will be cooked more than the meat which is fine.
• Remove from the oven and put in cold water to stop the cooking process.
• Remove some of the raw meat from the bone for chunking (for the version in the picture, I used a grinder, if you use meat shears or a knife to "chunk" the meat - cutting it into small pieces about the size of a dime, it will look like the second picture). The bigger, the better. Keep in mind that raw meat is more tenacious (and better for teeth) than cooked meat. Make sure that you include the skin and all the fat!
• If using eggs, make sure you cook the whites (the yolks can be cooked or left raw). Break the egg into small pieces so that it incorporates into the rest of the ingredients.
• Mix together the meat/liver/skin, egg whites, and fat drippings in one large bowl. Placed mixture in the refrigerator while the supplements are mixed up.
• Combine the water, egg yolks (if you only cooked the white versus the whole egg), vitamin E, vitamin B-complex, taurine, salt, bone meal, and fish oil with a whisk. Note that it is helpful to put the fish oil capsules in warm water in advance of mixing up the supplement slurry. It takes about 15 minutes for them to dissolve and I use my hand to make sure that all of the oil is squeezed out of each capsule. Some people poke the fish oil capsules with a pin. It is ok to leave the capsules in the water. Most cats readily eat them but if your cat is not fond of fish, then you may want to remove them.
• Pour the supplement slurry into the meat/skin/liver/egg mixture. Mix very well.
• Portion into containers and freeze. Leave at least 3/4" of head space to allow for expansion.
• Ideally, the food should only be in the refrigerator (in a completely thawed state) for 48 - 72 hours so keep that in mind when choosing your container size. The average cat eats about 3.5-6 ounces per day.