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Regime Type: PKD (With Allowances) Basic Heart Sponge Base Introduction & Inspiration So a sponge base containing heart does sounds a little out there, but trust me when I say that it's amazing in terms of its consistency and taste. It's super versatile and so can be used for making many different delicacies, including layer cakes and Swiss roll style cakes too! The beauty of this base is that it can be made both sweet, or simply enjoyed savoury. You get to decide. If you like this sponge base then be sure to try out my other varieties! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x Basic Heart Sponge Base (Square 21cm x 21cm) Main Ingredients: 50g Raw Veal Heart 17g Lard 100ml Egg Yolk 20g Honey (Optional*) Salt To Taste Recipe Instructions Pre heat the oven to 160c. Rinse the heart, pat it dry and then chop the veal heart into small pieces. Place the lard, heart, honey (if using) and salt into a pan on low heat. Stir from time to time until all the fat has melted. Remove the pan from the heat and pour the contents into a mini blender. Add the egg yolk to the blender and blend until the mixture is smooth. Pour the mixture into a lined silicone mould tray. Put the silicone mould tray onto a baking tray and tap the tray a few times against the kitchen Countertop to ensure the mixture is spread out evenly in the mould tray. Place the baking tray in the pre-heated oven for 16 minutes. Check often towards the end to ensure it's not getting overcooked. Remove the tray from the oven, and allow the sponge to rest on the countertop to cool for 5 minutes, before covering with a piece of larger greaseproof paper and then flipping the sponge out onto the greaseproof paper. Carefully peel off the greaseproof paper used during the cooking process. Your basic heart sponge base is ready to use. Tips Ideally, purchase your offal and fat from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Be sure to use free range, organic eggs. Whether you can eat eggs may depend on your condition, medical history, the time you have been doing PKD and your health goals. If you're unsure, please consult with ICMNI in Hungary ( Home - Nutriintervention ). *For a slightly sweet sponge base version, add a touch of honey. Any honey should be of organic quality, and is only recommended in small quantities for those who have recovered from any kind of health condition. Check out my Lard and Pork Crackling - Air Fryer recipe for instructions on how to make this. Use the Recipe Search functionality on the website to discover how to incorporate basic heart sponge base into various dishes. If you like this sponge base, be sure to check out my other varieties too! The sponge base has a great PKD ratio. Video Not Available Yet....

Regime Type: PKD (With Allowances) Basic Pulled Pork Sponge Base Introduction & Inspiration It sounds crazy, but this basic pulled pork sponge base is amazing in terms of its consistency and taste. It's super versatile and so can be used for making many different delicacies, including layer cakes and Swiss roll style cakes too! The beauty of this base is that it can be made both sweet, or simply enjoyed savoury. You get to decide. If you like this sponge base then try out my other varieties too! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x Basic Pulled Pork Sponge Base (Square 21cm x 21cm) Main Ingredients: 35g Pulled Pork Leftovers 20g Lard 105ml Egg Yolk 20g Honey (Optional*) Salt To Taste Recipe Instructions Pre heat the oven to 160c. Chop the pork into smaller pieces. Place the lard, pork, honey (if using) and salt into a pan on low heat. Stir from time to time until all the fat has melted. Remove the pan from the heat and pour the contents into a mini blender. Add the egg yolk to the blender and blend until the mixture is smooth. Pour the mixture into a lined silicone mould tray. Put the silicone mould tray onto a baking tray and tap the tray a few times against the kitchen top to ensure the mixture is spread out evenly in the mould tray. Place the baking tray in the pre-heated oven for 16 minutes. Check often towards the end to ensure it's not getting overcooked. Remove the tray from the oven, and allow the sponge to rest on the countertop to cool for 5 minutes, before covering with a piece of larger greaseproof paper and then flipping the sponge out onto the greaseproof paper. Carefully peel off the greaseproof paper used during the cooking process. Your basic pulled pork sponge base is ready to use. Tips Ideally, purchase your offal and fat from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Be sure to use free range, organic eggs. Whether you can eat eggs may depend on your condition, medical history, the time you have been doing PKD and your health goals. If you're unsure, please consult with ICMNI in Hungary ( Home - Nutriintervention ). *For a slightly sweet sponge base, add a touch of honey. Any honey should be of organic quality, and is only recommended in small quantities for those who have recovered from any kind of health condition. Check out my Lard and Pork Crackling - Air Fryer recipe for instructions on how to make this. Use the Recipe Search functionality on the website to discover how to incorporate basic pulled pork sponge base into various dishes. If you like this sponge base, be sure to check out my other varieties too! The sponge base has a great PKD ratio. Adjust the fat, based on how much raw meat your leftovers represent. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Crispy Parma Ham Flakes Introduction & Inspiration Crispy Parma Ham Flakes take no time to make, and yet provide so much flavour to your recipes. They are extremely versatile and can be ground into a fine powder similar to flour, or simply kept as bigger flakes for coating or incorporating into your favourite meals and desserts. I hope you will find them a handy addition when creating your culinary delights. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 100g Crispy Parma Ham Flakes Main Ingredients: 100g Crispy Parma Ham Recipe Instructions To Make Crispy Parma Ham Flakes, simply place your desired amount of Crispy Parma Ham into a glass container. Use a rolling pin or a pestle to crush the Crispy Parma Ham into larger or smaller flakes (depending on your needs). Add a lid to your container and store the Crispy Parma Ham Flakes in the fridge while you're ready to use them. Tips If you are looking for very fine flakes, then I would suggest using a high speed blender or something like a portable coffee bean grinder. Ideally, purchase your meat from pasture raised animals that are Nitrate, Nitrite & Additive Free. Use the Recipe Search functionality on my website to discover how to incorporate these amazing and flavoursome Crispy Parma Ham Flakes into your recipes. If you are looking for very fine flakes, then I would suggest using a high speed blender or something like a portable coffee bean grinder to achieve the desired consistency. Video Not Available Yet....

Regime Type: PKD (With Allowances) Basic Tripe Sponge Base Introduction & Inspiration This basic tripe sponge base is amazing in terms of its consistency and taste. It's super versatile and so can be used for making many different delicacies, including layer cakes and Swiss roll style cakes too! The beauty of this base is that it can be made both sweet, or simply enjoyed savoury. You get to decide. If you like this sponge base then try out my other varieties! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x Basic Tripe Sponge Base (Square 21cm x 21cm) Main Ingredients: 35g Pressure Cooked Beef Tripe Leftovers 20g Tallow 105ml Egg Yolk 20g Honey (Optional*) Salt To Taste Recipe Instructions Pre heat the oven to 160c. Place the tallow, pressure cooked tripe, honey (if using) and salt into a pan on low heat. Stir from time to time until all the fat has melted. Remove the pan from the heat and pour the contents into a high speed blender. Add the egg yolk to the blender and blend all the ingredients until they're well combined. Pour the mixture into a lined silicone mould tray. Put the tray on a baking tray and place in the pre-heated oven for 16 minutes. Check often towards the end to ensure it's not getting overcooked. Remove the tray from the oven, and allow the sponge base to rest on the countertop to cool a little, before covering with a piece of larger greaseproof paper and then flipping the sponge out onto the greaseproof paper. Carefully peel off the greaseproof paper used during the cooking process. Your basic tripe sponge base is ready to use. Tips Ideally, purchase your offal and fat from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Be sure to use free range, organic eggs. Whether you can eat eggs may depend on your condition, medical history, the time you have been doing PKD and your health goals. If you're unsure, please consult with ICMNI in Hungary ( Home - Nutriintervention ). *For a slightly sweet sponge version, add a touch of honey. Any honey should be of organic quality, and is only recommended in small quantities for those who have recovered from any kind of health condition. Check out my Beef Tripe - Pressure Cooker and Beef Crackling (for Tallow) recipes for instructions on how to make these. Use the Recipe Search functionality on the website to discover how to incorporate basic tripe sponge base into various dishes. Vary the silicone mould shape based on your needs. This makes a wonderful heart shaped sponge base for Valentine's Day ;-) If you like this sponge base, be sure to check out my other varieties too! The sponge base has a great PKD ratio. Adjust the fat, based on how much raw tripe your leftovers represent. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) BBQ Pulled Pork Introduction & Inspiration My husband recently got himself an all singing, all dancing, Pit Boss Wood Pellet BBQ Smoker. To christen the occasion what could be better than juicy BBQ Pulled pork. A perfect food for when guests and family visit, pulled pork is one of the most popular low and slow smoked foods. Cooking this beauty on the BBQ Smoker did not disappoint! The texture of the pork was incredibly succulent with its subtly smoky aromas, permeated through a well-seasoned crust. Recipe Overview Preparation Time Less than 30 minutes Cooking Time 7 - 8 hours Serving Size 4 - 6 people Main Ingredients 1.4 kg Pork Shoulder (Boneless) Salt To Taste 2-3 Tbsp Honey (Optional) Recipe Instructions Set the BBQ Smoker temperature to 120c. Remove the butcher's twine from around the pork shoulder. Sprinkle salt (optional) on all sides of the pork roast and place the meat directly onto the indirect heat of your BBQ Smoker grill, fat or fattiest side down. On the other side of the Smoker, place a tray filled with water. This water will help keep a nice humid cooking environment inside the smoker, which helps with getting a succulent and juicy pork shoulder. Cook for 3 hours 30 minutes at this temperature. Place a couple of sheets of aluminium foil into a deep oven tray with excess sticking out of the tray. Remove the pork from the BBQ Smoker. At this point you can drizzle honey over the top and sides of your pork roast (if using). Insert a digital probe into the pork, positioning the tip right in the centre (This will allow you to monitor the internal temperature of the pork without opening the smoker) and then carefully wrap the pork in aluminium foil in the deep sided metal tray. Place the tray on the BBQ grill for a further 4 - 4.5 hours of cooking (or until tender - start checking around 105C internal temperature) - if the pork is still hard leave it for longer. The worst thing you can do is take the pork off too soon - yes too soon. Remove the pork from the BBQ Smoker and allow it to rest for 15 minutes. Unwrap the foil from around the pork, lift the pork onto a large wooden board and separate the meat using two forks or kitchen tongs. You can also use a knife and give the pork a rough chop (based on preference). Taste the pork to check on the seasoning and garnish with the warm cooking juices (simply reduce the juices down in a pan for a thicker sauce should you wish). This pulled pork tastes great as it is, and is also perfect served on PKD crispy bread or toasted flat bottom muffins. Enjoy your succulent and moist, juicy pulled pork! Bon Appetit! Tips Ideally, purchase your meat from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Any honey should be of organic quality, and is only recommended in small amounts for those who have recovered from any kind of health condition. Any ingredients listed as Optional, may or may not be appropriate if you are following Strict PKD with No Allowances. If you are unsure, refer to the Paleolithic Ketogenic Diet Rules document or consult with ICMNI in Hungary ( Home - Nutriintervention ). Nothing could be more delicious than juicy BBQ pulled pork served on home-made PKD toasted 'bread' or flat bottom muffins with some delicious sauce made from the cooking juices. When the pork hits an internal temperature of about 77°C, collagens, which are part of the connective tissues, begin to melt and turn to gelatine. The meat gets much more tender and juicier when this happens. When the internal temperature reaches 100- 105C (approximately 7-8 hours of total cooking time for this size of pork shoulder) it's a good idea to check if the pork is ready. The exterior should have a nice colour to it. Use the method known as "stick a fork in it" to check if your pork shoulder is ready. Basically, insert a fork in the pork and try to rotate it 90 degrees. If it turns with very little pressure, you know it’s ready. The worst thing you can do is take the pork off too soon - yes too soon. Be sure to keep any flavourful juices and pour them over the meat, as you can make your own sauce with the cooking juices to accompany this succulent meat. Use the Recipe Search functionality on the website to discover how to incorporate BBQ Pulled Pork into various dishes. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Beef And Lamb Soup Introduction & Inspiration This soup makes for a nice hearty dish on a cold winter’s day, or just about any day actually! I find that the lamb kidney has a similar texture, look and mouthfeel to mushrooms when cooked, but with much more to offer! The soup is very tasty, satisfying and so easy to prepare. Enjoy! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x Beef And 'Mushroom' Soup Main Ingredients: 75g Beef - Freshly Minced 75g Lamb - Freshly Minced 50g Lamb Kidney 70g Whipped Bone Marrow (Reserve 2 teaspoons for decoration) 150ml Bone Broth 40g Eskimo Smoked Mangalica Dwarf Sausage (or similar) Salt To Taste Sprig Parsley or Dill (Optional) Recipe Instructions Wash the lamb kidney under running water and then pat it dry with a paper towel. On a wooden chopping board, chop the sausage into small cubes, and then chop the lamb kidney into mushroom shaped bits. In a frying pan on medium-heat, fry the cubes of sausage. After 3 minutes add the minced lamb and beef to the frying pan and continue to cook until the meat is almost cooked. Add a pinch of salt and then pour in the bone broth and add the pieces of lamb kidney. Stir all the ingredients well together. Turn down the heat slightly, stir from time to time and cook for a further 5-6 minutes or until the lamb kidney is done. Perform a taste test to ensure the mixture has enough seasoning. Slowly incorporate the whipped bone marrow into the frying pan mixture and gently stir in with a spatula. Pour the soup into a bowl, top with the remaining Whipped Bone Marrow and a sprig of parsley or dill (optional). Enjoy! Tips Check out my Whipped Bone Marrow and Bone Broth - Pressure Cooker recipes for instructions on how to make these. If you are able to tolerate egg yolks, then why not whisk an egg yolk with the bone marrow. If you decide to do this, use a ladle to pour a tiny amount of the hot broth from the pan into the egg mixture and stir until the broth has been fully incorporated. Finally add the egg mixture into the beef, lamb, kidney and sausage ingredients in the pan and stir well so that everything is fully combined. Garnish the soup with fresh dill or parsley and serve nice and hot whenever you want a nutrient boost! Any ingredients listed as Optional, may or may not be appropriate if you are following Strict PKD with No Allowances. If you are unsure, refer to the Paleolithic Ketogenic Diet Rules document or consult with ICMNI in Hungary ( Home - Nutriintervention ). Ideally, purchase your meat from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Any herbs should be of organic quality, and are only recommended for those who have recovered from any kind of health condition. Eskimo Smoked Mangalica Dwarf Sausage is a traditional homemade smoked sausage made simply with sea salt and pork, allowing the full flavour of the Mangalica-Duroc pork to shine through. It's also a perfect food for those with allergies or food sensitivities due to the absence of any spices. For best results do not overcook it (it can also be eaten raw). You can order this, and other wonderful products, from Eskimo Kitchen in Hungary: Eskimokitchen.eu Video

Regime Type: Without Eggs, PKD (With Allowances) Apple Crumble with Ice Cream Introduction & Inspiration There is nothing nicer than a nourishing bowl of apple crumble. This version is ideal for both summer and winter, offering a lovely blend of flavours and textures. I hope you'll give it a try. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size Serves 2 Main Ingredients Crumble Ingredients: 150g Beef Tripe Crumbs 6g - 10g Honey 20g Tallow or Lard - softened Filling Ingredients: 1 Apple - Peeled & cut into small pieces 6g Honey 20ml Water Topping Ingredients: 50g Bone Marrow Ice Cream A few cubes of Beef Crackling (Optional decoration) Recipe Instructions Crumble Instructions: Pre Heat the oven to 150c. Prepare the Beef Tripe Crumbs per the instructions. Remove the Beef Tripe Crumbs from the oven and pour into a glass bowl. Add the melted tallow or lard and use your fingertips to rub the fat into the crumbs. Add the honey and stir all together with a wooden spoon into a crumble like consistency. Set aside. Filling Instructions: Ensure the apple is cored and then peeled. Chop the apple into slices and then chop the slices into smaller pieces. Place the apple pieces into a small pan. Add the water and the honey. Cook on low heat and stir regularly. Cook until the apple is soft and all the honey has dissolved in the water (8-9 minutes). Remove the pan from the heat and allow the mixture to cool. Reserve. Assembly Instructions: Mix the crumble and apple filling ingredients together in a bowl. Divide the mixture out evenly between the serving bowls. Serve with a small scoop of delicious bone marrow ice cream on top and sprinkle on a few crunchy cubes of beef crackling. Enjoy! Tips Check out my Beef Crackling recipe for instructions on how to make this. The Bone Marrow Ice Cream pairs so well with the apple crumble. It provides a wonderful mixture of flavours and textures, to make this dessert treat a special one. The apple and honey should be of organic quality, and are only recommended for those who have recovered from any kind of health condition. Video Not Available Yet....

Regime Type: PKD (With Allowances) Bacon Mayonnaise Introduction & Inspiration This bacon mayonnaise is super delicious with a smoky flavour from using the Smoked Mangalica Kolozsvari bacon. It has a slight sweetness if you add a tiny amount of honey, but more than anything it's extremely moreish. It tastes great on pizza bases, on top of meat or with scrambled egg yolks. Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x 95g Pot Bacon Mayonnaise Main Ingredients: 135ml Bacon Fat 2 eggs (yolks) Salt To Taste 5g Honey (Optional) Recipe Instructions Make the Bacon Fat as per the instructions and allow the bacon fat to cool on the countertop, while still remaining a liquid (stir from time to time to check it is not getting hard). Reserve. Place the egg yolks in a tall glass jar with a reasonable sized opening (if you plan on using an immersion blender), or a large bowl (if you are just going to whisk the mixture by hand). Add a touch of salt to the egg yolks and then use an immersion blender or whisk to give the egg yolks a good mix. Add the bacon fat drop by drop for the first few minutes. Gradually pour tiny amounts of the bacon fat into the container and continue blending until the mixture starts to thicken. As the mixture begins to thicken and more of the bacon fat has been added, you can start to add the fat more quickly while still a little runny since the bacon fat will harden further in the fridge. At this point you can add in the honey (optional) or any other extras should you wish (like Parma Ham or dill) and combine well. Pour the bacon mayonnaise into a lidded glass jar and place in the fridge. Use within 3-4 days (Trust me, this won't be a problem as it's delicious and can be used for numerous recipes). Tips Check out my Bacon and Bacon Fat - Smoked recipe for instructions on how to make the Bacon Fat. If your mayonnaise does happen to turn on you, it is possible to rescue it by starting again in a clean bowl, and beating the curdled sauce, spoonful by spoonful, into the new mixture. I have also found that if you transfer the mixture into another glass bowl and use a regular whisk, that it can be salvaged as well. Be sure to use free range, organic eggs. Whether you can eat eggs may depend on your condition, medical history, the time you have been doing PKD and your health goals. If you're unsure, please consult with ICMNI in Hungary ( Home - Nutriintervention ). Remember that the bacon fat will harden when you place the mixture in the fridge, so it's best to make the mayonnaise slightly on the runny side so that it is a good consistency for spreading. You can use eggs that are 'soft' boiled for your mayonnaise should you prefer: Soft Boiled Egg Yolks Fill a small pan to 3/4 full with water. Place the pan on a medium-high heat until the water is boiling. Once the water is boiling, lower in 2 eggs and boil for 4-5 minutes. Remove the pan from the heat and place in the sink, running cold water over the eggs in the pan. Once the eggs are cool enough to hold carefully crack the eggs and remove the yolk delicately from the egg. Any honey should be of organic quality, and is only recommended for those who have recovered from any kind of health condition. Video Not Available Yet....

Regime Type: PKD (With Allowances) Meat Flake Buns Introduction & Inspiration I love creating buns out of nutrient dense ingredients, that don't require the use of traditional flour. The meat flakes allow the creation of such lovely buns and provide wonderfully moist and flavoursome balls of goodness, with no real effort. The sour cherries add an extra dimension to the flavour profile. They are ideal both warm and cold, as a snack or a main meal, and are very portable when out and about. I hope you will give them a try. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 12 x Meat Flake Buns Main Ingredients: 40g Lard 60g Egg Yolk 130g Beef Tripe With Beef Flakes 10g Sour Cherries (chopped into little bits) 50g Crispy Parma Ham Flakes Pinch of Salt (Optional) 35g Honey (Optional - for a slightly sweeter bun as a Dessert option) Decoration (Optional for Spring): 1 Easter Chick 4 x Spring 'Chocolate' Shapes Recipe Instructions Pre heat the oven to 175c. Place the Beef Tripe With Beef Flakes and the Parma Ham Flakes into a glass bowl and mix them both together. Add the egg yolks and combine with the flakes until the egg yolks are fully incorporated. Now, add the lard and use a spatula to cream the lard well into the other ingredients. Add the sour cherries and a pinch of salt (optional) into the bowl, and mix well until fully incorporated with the rest of the mixture. Add the honey (optional for a slightly sweet, as opposed to savoury bun) and give the mixture a good final mix together so that everything is well combined. Use a small ice cream scoop and fill it with the bun mixture. Use a spatula to level off the top. Place the scoop of mixture on to a lined baking tray. Proceed as per the above steps, until you have used up all your mixture. Place the baking tray with your Meat Flake Buns on, into the centre of the oven and cook for 10-12 minutes. Remove the baking tray from the oven and place on a heat resistant mat on your countertop for the buns to cool down slightly - 10 or so minutes. Serve warm, or cold. Both taste delicious. Any leftovers can be placed in an airtight glass container and stored in the fridge. Tips These buns also taste great without the honey too. They are more savoury tasting and make a great snack. Ideally, purchase your meat from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Be sure to use free range, organic eggs. Whether you can eat eggs may depend on your condition, medical history, the time you have been doing PKD and your health goals. If you're unsure, please consult with ICMNI in Hungary ( Home - Nutriintervention ). Any fruit or honey should be of organic quality, used in small quantities, and are only recommended for those who have recovered from any kind of health condition. Check out my Beef Tripe Flakes, Spring 'Chocolate' Shapes and Crispy Parma Ham Flakes recipes for instructions on how to make these. Video Not Available Yet....

Regime Type: PKD (With Allowances) Pork Terrine Introduction & Inspiration What could be nicer over the festive period than a beautiful terrine. A night in the fridge, and it will cut into beautiful rectangular slabs with the pork fat studded throughout like jewels. Most importantly, it will sit happily in the fridge for several days, but also freezes well-wrapped, meaning you can make it now, and then not think about it again until the day before you wish to serve it as a quiet supper, or as an impressive starter. It has a great PKD ratio too. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Up to 1 Hour Serving Size 1 x Pork Terrine (17.5cm x 11.5cm x 6cm) Main Ingredients: 325g Pork Shoulder (minced) 380g Pig's Throat (or else Pork Belly) 1g Rosemary (Optional) 10g Crispy Parma Ham Powder (Optional) 35ml Egg Yolk (~2 egg yolks) 4 Frozen Raspberries or Cherries - Pitted (Optional) 25g Smallholder's Blueberry Honey (Optional) 6g Salt Recipe Instructions Chop the pork into rough cubes in preparation for mincing. Cut the pork neck into medium-sized cubes, approximately 2 cm square. Pass the pork through the mincer and place it in the mixing bowl. Add the salt, rosemary and Crispy Parma Ham Powder (if using). Mix together on medium speed for up to 3 minutes. Add the egg yolk and mix on low speed for a further 2 minutes until the mixture resembles a sticky paste. Then add the pork neck, the blueberry honey and a few raspberries or cherries (if using). Mix for an additional 1-2 minutes on low speed until the mixture becomes cohesive. Pour the mixture into the terrine dish and press downwards to fill out into the corners and remove any air bubbles. Place the dish under the grill, close to the heating element, until the top of the terrine forms a light brown crust (around 10 minutes). Cook the terrine uncovered in the oven at 160°C for 45 minutes to one hour. Use a thermometer to monitor the internal temperature of the terrine. The terrine is ready when the core temperature reaches 80°C. Once cooked, cover the dish and leave it to rest at room temperature for 2 hours. Then place it in the fridge and let it rest overnight. You can eat the terrine the next day or keep it for up to 3 days unsliced and covered in the fridge. Ensure you take the terrine out of the fridge at least 30 minutes before slicing and serving. Tips Ideally, purchase your meat, offal and fat from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Be sure to use free range, organic eggs. Whether you can eat eggs may depend on your condition, medical history, the time you have been doing PKD and your health goals. If you're unsure, please consult with ICMNI in Hungary ( Home - Nutriintervention ). Any honey, fruit or herbs should be of organic quality, and are only recommended in small quantities for those who have recovered from any kind of health condition. Check out my Crispy Parma Ham Powder recipe for instructions on how to make this. Use the Recipe Search functionality on the website to discover how to incorporate Pork Terrine into various dishes. Pig's throat is a kind of "fatty lard" and so allows the terrine to have a perfect PKD ratio. If you cannot get hold of pig's throat, then use some pork back fat or some pork belly. Video Not Available Yet....

Regime Type: Without Eggs, PKD (With Allowances) 'La Religeuse' Revisited Introduction & Inspiration My inspiration for this recipe was simply to create a PKD dessert 'of sorts' for Christmas! As another year draws to a close, I am very grateful for the PKD way of eating and so wanted to create a fitting creation modelled around 'La Religeuse' which is a popular dessert here in France. Recipe Overview Preparation Time 30 mins to 1 Hour Cooking Time Less than 30 minuutes Serving Size 1 x 'La Religeuse' Revisited Main Ingredients 120g Parma Ham 60g Liver Parfait 55g Greaves Pâté 8g Honey 6g Tallow (letter decoration) 5g Lard (optional decoration) Recipe Instructions Instructions for making the Twisted Parma Ham Nests: Pre heat the oven to 175c Grease a hole of one large muffin tin and one small muffin tin. Carefully twist each Parma ham slice at either end to form twisted Parma Ham. Then carefully place the twisted Parma Ham in a circle shape in each of the muffin holes. You should use approx. 100g to make the twisted Parma Ham Nest for the large muffin tin (placing one on top of the other in the hole) and 20g for the smaller muffin tin hole. Push the Parma Ham against the side of the muffin tin hole (The idea is that there should be a gap in the middle as we will be adding a filling later). Place the baking trays in the oven and bake for 18 minutes (or to your preferred level of doneness). Once cooked, remove the muffin trays from the oven and allow to cool for a few minutes until the two Parma Ham twisted nests are cool enough to handle. Instructions for making the Base & Intermediate circles: In a small bowl mix the Greaves Pâté with the honey until well combined. Use 2 pastry cutter circles that are similar sizes to the large muffin tin hole and the small muffin tin hole. Get a small plate and cover with a little greaseproof paper. Place the circular cutters on top of the greaseproof paper and divide the Greaves Pâté mixture between the two circles. Fill both circles to roughly the same height. Smooth the tops of the circles and then place the plate in the freezer while the circles harden. Instructions for making the Liver Parfait: See my Liver Parfait recipe for instructions on how to make this. Instructions for making the letters: Simply melt the tallow in a small pan. In a flat dish, pour in the melted tallow so that there is a 5 mm high layer of tallow. Place the dish in the freezer so that the tallow hardens. Once the tallow is hard, use the PKD letter pastry cutters to carefully cut out the letters. Keep them in the freezer until you are ready to serve. Assembly Instructions: Remove the Greaves Pâté circles from the freezer and place the largest one in the centre of a serving plate. Next, centre the largest Parma Ham Nest on top of the circle. Now fill the large Twisted Parma Ham Nest with a ball of Liver Parfait approx. 40g (this may vary depending on your size of Nest) Next add the smaller Greaves Pâté circle on top of the ball, followed by the smaller Twisted Parma Ham Nest and finally another ball of Liver Parfait approx. 20g. Remove the letters from the freezer and carefully place the PKD letters on the base of your Religeuse. Feel free to use a few dots of chilled lard to further decorate your creation. Marvel at your creation. Your prayers have been answered! Enjoy! Tips Check out my Liver Parfait recipe for instructions on how to make this. Only remove the items from the freezer when you are ready to plate up your creation, so that they do not melt prematurely! Any honey should be of organic quality, and is only recommended in small amounts for those who have recovered from any kind of health condition. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Crackling and Heart Filling Introduction & Inspiration Crackling and heart filling, is reminiscent of beef hash. It's very tasty with some nice chewiness provided from the crackling. It works great as a filling for rolls, as a type of pâté or spread for canapés or indeed as a topping for meat dishes. It also has a great PKD ratio. I hope you'll enjoy it! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 110g Crackling and Heart Filling Main Ingredients: 95g Beef Heart 40g Eskimo Mangalica Pork Crackling (or homemade) 4g Lard for Frying Salt To Taste Recipe Instructions Chop the beef heart into small pieces. Add the beef heart and the other ingredients into a pan on medium heat and cook for 4 minutes or so until the lard has melted, the pork crackling is soft and the beef heart is virtually cooked. Add the contents of the pan to a mini blender and blend all the ingredients together. Taste the mixture and add any additional seasoning as required. Use a spatula to add the crackling and heart filling to a ramekin. Your Crackling and Heart Filling is ready to use. (If you are not going to be using the filling straightaway, add it to an airtight container. Once the ingredients are fully cool, add the lid and place it in the fridge). Tips Ideally, purchase your offal and fat from pasture raised animals that are Nitrate, Nitrite & Additive Free. Check out my Lard and Pork Crackling - Air Fryer recipe for instructions on how to make this. The Eskimo Mangalica Pork Crackling is made from fatty bacon from free-range Duroc-Mangalica pork. The Crackling is a thawed, rolled-up piece of bacon cut into even cubes. An excellent raw source of energy for anyone and a great dietary component for athletes. Guaranteed free of milk and additives! You can order this, and other wonderful products, from Eskimo Kitchen in Hungary: Eskimokitchen Use the Recipe Search functionality on the website to discover how to incorporate Crackling and Heart Filling into various dishes. The pork crackling is already seasoned, so extra salt may not be required. Perform a taste test to be sure. The Crackling and Heart Filling is great warm and is also wonderful cold too, so try it both ways! If you like this one, then why not try out my Crackling and Liver Filling too! Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Christmas Pork Treats Introduction & Inspiration These Christmas Pork Treats make for delicious party food. They have a wonderful bacon flavour to them and a slight chewiness courtesy of the pulled pork strands. The sprinkle of crispy Parma ham powder on top provides a good intense note of bacon as you bite into them. I hope you'll like them! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 8 x Christmas Pork Treats (3.5cm x 6.5cm x 1.5cm) Main Ingredients: 135ml Lard 200g Pulled Pork Leftovers 45g Crispy Parma Ham Flakes 7g Crispy Parma Ham Powder Salt To Taste Recipe Instructions Add all the ingredients in a pan and cook on a low-medium heat until all the ingredients are warmed up and the lard has melted. Stir the mixture from time to time to ensure all the pulled pork and Parma ham flakes are coated in the lard. Grease a Christmas mould and then spoon the pulled pork mixture into the mould holes. Use the back of a spoon or a fork to press the mixture down to form an even layer. Sprinkle the top of the pulled pork shapes with crispy Parma ham powder and then allow them to cool in the mould, before placing it in the fridge for the ingredients to fully set. Once set, carefully remove the Christmas Pork Treats from their moulds and place on a serving plate. Enjoy! Tips These delicious treats can also be made into bars or whatever other shape you may wish to try! Try making them using bone marrow too, if you have no lard or tallow available. Ideally, purchase your offal and fat from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. If you would like to try a slightly sweet version of these Christmas Pork Treats, you can add a small amount of honey to the pan while cooking. Any honey should be of organic quality, and is only recommended in small quantities for those who have recovered from any kind of health condition. Check out my Lard and Pork Crackling, Crispy Parma Ham Flakes, Crispy Parma Ham Powder, BBQ Pulled Pork and Pulled Pork - Ninja Bake Roast Option recipes for instructions on how to make all of these. These little shapes are great for special occasions like Christmas, and they are also perfect for parties, picnics, walks and other occasions when you would like to have a snack that you can bring with you that doesn't take up too much room, and yet is nutrient dense enough to keep you satiated. Depending on how fatty your pulled pork is, simply adjust the amount of lard accordingly so that you maintain a good PKD ratio. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Tasty Beef and Heart Burger Patties Introduction & Inspiration Beef and heart is a lovely combo for burger patties. They are juicy and delicious when cooked and full of flavour. They are super quick to make, have a great PKD ratio and can be made ahead of time if need be. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 2 x Tasty Beef and Heart Burger Patties (9cm diameter) Main Ingredients: 160g Chateaubriand Steak (or similar) 90g Veal Heart 55g Tallow 20g Beef Crackling (represents 33g fat) Salt To Taste Recipe Instructions Chop the veal heart and steak into small pieces. Add the pieces to a mini blender along with the salt and lard. Blend briefly until all the ingredients are well combined, but avoid over blending. Place a pastry circle (or burger patty circle) on top of a piece of greaseproof paper. Add half of the patty mixture from the blender into the circle. Use a spoon/burger patty press to press the patty down into a nice burger patty shape. Carefully remove the circle from around the patty. Repeat, to make the second burger patty. If you're not cooking your burger patties straightaway, place the patties in an airtight container in the fridge. Otherwise, go ahead and cook the patties in a shallow dish in the oven (to retain the cooking juices) . Add the beef crackling to the top of your burger patties (to ensure a good PKD ratio) and drizzle with any cooking juices. Enjoy! Tips Ideally, purchase your meat, fat and offal from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Check out my Beef Crackling recipe for instructions on how to make this. Use the Recipe Search functionality on the website to discover how to incorporate Tasty Beef and Heart Burger Patties into various dishes. If you don't have any beef crackling available, then simply use pork back fat, lard, tallow, bone marrow or other animal fat to ensure a good PKD ratio of meat to fat. The burger patties cook up really well in the oven. A small amount of fat will be rendered during the cooking process, so be sure to pour the juices over your burger at the end to retain a good PKD ratio. If you have an issue with consuming liquid fat, then simply reserve this for another recipe and add some extra fat to the tops of your burger patties to retain a good PKD ratio. If you are new to eating heart, then veal heart is certainly very mild. While you get used to incorporating heart, you can simply add slightly more steak and less heart if need be. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Tasty Lamb, Kidney and Crackling Burger Patties Introduction & Inspiration These burger patties taste delicious and are so nutrient dense too! They are a breeze to make, and taste wonderful on my flat bottom lamb muffins. Give them a go. You'll see what I mean! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 2 x Tasty Lamb, Kidney and Crackling Burger Patties (9cm diameter) Main Ingredients: 150g Lamb Shoulder 65g Lamb Kidney 28g Beef Crackling (represents 45g fat) 30g Tallow Salt To Taste Recipe Instructions Chop the lamb, kidney, tallow and beef crackling into smallish cubes. Add the ingredients to a mini blender along with some salt. Blend briefly until all the ingredients are well combined, but avoid over blending. Place a pastry circle (or burger patty circle) on top of a piece of greaseproof paper. Add half of the patty mixture from the blender into the circle. Use a spoon or burger patty press, to press the patty mixture down into a nice burger patty shape. Carefully remove the circle from around the patty. Repeat the above step, to make the second burger patty. Add the burger patties to a large shallow dish (to retain the cooking juices), placed on baking tray. If you're not cooking your burger patties straightaway, place the patties in an airtight container in the fridge, otherwise go ahead and cook the patties in the oven until cooked to your liking. Drizzle your burger patties with the cooking juices*. Enjoy! Tips Depending on how fatty your lamb shoulder meat is, adjust the extra fat added accordingly for a good PKD ratio. Ideally, purchase your meat, fat and offal from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Use the Recipe Search functionality on the website to discover how to incorporate tasty lamb, kidney and crackling burger patties into various dishes. *The burger patties cook up really well in the oven or in the air fryer (less cooking time is required). Some fat will be rendered during the cooking process so be sure to pour the juices over your burger patties at the end to retain a good PKD ratio. If you are eating the patties on burger buns, then instead of consuming liquid fat (if you have an issue with this), simply reserve this fat for another recipe and add some extra beef crackling to the tops of your burgers to retain a good PKD ratio. If you don't have any beef crackling available, then simply use pork back fat, lard, tallow, bone marrow or another animal fat to ensure a good PKD ratio of meat to fat. If you are new to eating kidney, it's extremely mild. While you get used to the flavour, you can simply add slightly more lamb and less kidney if need be. Honestly though, it's very difficult to detect in the burger patties. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Beef With Liver Flakes Introduction & Inspiration Beef With Liver Flakes are both nutrient dense and so simple to whip up. They are extremely useful for coating food (as a substitute for flour), the flakes act as a great thickener in recipes and can be incorporated into many main meals or dessert mixtures or buns. They add extra flavour and can be blended to whatever flake size requirements are needed. It's also a great way of getting a touch of liver into your dishes, in a novel way. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 130g Beef With Liver Flakes Main Ingredients: 2 x Beef With Liver Sheets Recipe Instructions Make the Beef With Liver Sheets as per the recipe instructions. Roughly tear up your beef and liver sheets into a food processor, and then place the lid on the processor and set it on high speed for 20 - 30 seconds, or until you achieve the desired flake size. Pour the Beef With Liver Flakes into an airtight container if you are not using them straightaway, and store in the fridge. Your Beef With Liver Flakes are now ready to use. Tips Ideally, purchase your meat from pasture raised animals that are Nitrate, Nitrite & Additive Free. Check out my Beef With Liver Sheets recipe for instructions on how to make this. Use the Recipe Search functionality on the website to discover how to incorporate these wonderful flakes into various dishes. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Crispy Sautéed Sweetbreads Served On A Flat Bottom Sweetbread Muffin Introduction & Inspiration Prepare to savour the delicate flavours and unique texture of crispy sautéed sweetbreads served on a beef and sweetbread muffin. Sweetbreads are a gourmet experience and an excellent nutritional source. With a creamy yet crisp texture, this dish promises to be a memorable addition to your culinary repertoire. I hope you'll enjoy this one. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x Crispy S autéed Sweetbreads Served On A Flat Bottom Sweetbread Muffin Main Ingredients: 1 x Flat Bottom Beef and Sweetbread Muffin 110g Prepared Sweetbread 100g Oxtail Cooking Juices/Jelly Oxtail Fat for Frying Salt To Taste Recipe Instructions Prepare the sweetbread as per the recipe instructions. Ensure your sweetbread is nice and dry. Pat it with a paper towel if necessary. In a large pan, heat the tallow or lard over medium-high heat. Add the sweetbread. When the fat has melted, sprinkle the sweetbread with a little salt before adding to the centre of the hot pan. Use a splash or splatter guard to cover the frying pan. Cook for 2-3 minutes, basting your sweetbread from time to time. While your sweetbread is cooking, pour the oxtail cooking juices and a pinch of salt into a pan on medium-high heat. As the temperature increases, the cooking juices will start to reduce down over several minutes. Stir from time to time, to see how thick your sauce is becoming. Perform a quick taste test to see if the sauce has the intensity you're looking for. (The more the water has been boiled off and the liquid reduced down, the great the flavour profile of the sauce will be). Once you are happy with the sauce consistency, carefully pour the oxtail sauce from the pan into a serving jug ready for use. Turn the sweetbread over with a kitchen tong, baste it with the hot oil and then add the splatter guard back on top of the frying pan. Cook for a further 2-3 minutes until the sweetbread becomes golden brown and crisp. Transfer the cooked sweetbread to a wooden chopping board to rest for a few minutes, before slicing. Warm up your muffin on a serving plate, before adding the slices of sweetbread on top of the muffin using kitchen tongs. Add a sprinkle of salt over the sweetbreads and drizzle with the hot sauce. Enjoy! Tips Check out my Preparing Sweetbreads recipe for instructions on how to prep your sweetbreads. If you like this recipe why not check out my Crispy Sautéed Sweetbreads Served With A Beef Cheek Sauce. The sweetbreads are perishable and so when you get them, cook them as soon as possible. The sweetbreads shouldn't be pink inside, it should be cooked in the centre. The soaking and pressing process helps draw out all of the blood and impurities. Ideally, purchase your offal from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Use the Recipe Search functionality on the website to discover how to incorporate sweetbreads into various dishes. Fun fact: The name sweetbreads? Well, they are sweet because they taste richer and sweeter compared to typical meat, and they are bread because the old English word for flesh is bræd. Fun fact: Sweetbreads were once very commonplace, especially in the 1700s and 1800s. Fried, breaded sweetbreads were commonly used as a garnish for meat dishes. These days, they're more expensive and rare than they were back then, so they're treated as a delicacy and usually served on their own. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Whipped Lamb Fat Introduction & Inspiration ​ Recipe Overview Preparation Time Less than 30 minutes Cooking Time Serving Size 1 x 85g Whipped Lamb Fat Main Ingredients: 85g Lamb Fat (from cooking a Leg of Lamb - see the recipe in TIPS below) Recipe Instructions Cook the Leg Of Lamb - Slow Cooked In The Oven as per the recipe instructions and pour all the juices from the roasting tin into a glass jar. Remove the lamb fat layer from on top of the lamb cooking juices once it has set into a solid layer in the fridge. Scrape off any cooking juices from the fat layer. Place the lamb fat in to a medium glass bowl. Use a fork to mash the lamb fat a little so that it's not too hard, before beginning whisking. Plug in an electric hand whisk and proceed to whisk the lamb fat on the lowest speed, until you obtain a nice consistency with soft peaks forming, and then increase the speed and continue to whisk until you achieve your desired level of firmness. Cover the bowl with some clingfilm and place the Whipped Lamb Fat it into the fridge until you are ready to use it. Tips Check out my Leg of Lamb - Slow Cooked in the Oven recipe for instructions on how to cook lamb, which provides you with the lamb fat as part of the cooking process. Whipped Lamb Fat, appears more stable at room temperature than Oxtail fat and holds it shape better. However be sure to whip the fat to your desired consistency and then place it right back into the fridge until you are ready to use it, especially on a warm day. Why not add a tiny amount of honey to your Whipped Lamb Fat to offer a slightly sweet whipped cream effect, perfect for your dessert recipes. ( Any honey should be of organic quality, and is only recommended in small amounts for those who have recovered from any kind of health condition.) Use the Recipe Search functionality on the website to discover how to incorporate Whipped Lamb Fat into various dishes. Video Not Available Yet....

Regime Type: Without Eggs, PKD (With Allowances) Mint Sauce Introduction & Inspiration Mint Sauce is a wonderful accompaniment to roast lamb but it can also be served with lamb chops, cutlets, shanks or even added to a stew. It is so simple to make, and with using the lamb broth it provides it with a nice, almost jelly like texture too! I hope you will give this a try! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x 85ml Pot Mint Sauce Main Ingredients: 20g Fresh Mint Leaves 20g Honey 70ml Lamb Cooking Juices (hot) or Bone Broth 3-4 g Pork Jelly Cubes (Optional - See TIPS below) Salt To Taste Recipe Instructions Strip the mint leaves from the stalks, and discard the stalks. Place the mint leaves on a chopping board and use a sharp knife and cut the mint into small pieces using a back and forth rocking motion on the knife. Meanwhile in a pan on low heat, heat the lamb cooking juices (and pork jelly cubes if using) and mix well. The mixture should be hot, but not boiling. Place the chopped mint leaves into a glass bowl and then pour in the lamb broth. Use a pestle to crush the mint leaves into the hot lamb broth to release the maximum amount of flavour from the mint. Finally, add the honey into the glass bowl and give it a good mix in, so that all the ingredients are well combined. Pour the mixture into an airtight glass jar and place it in the fridge. It will become slightly jelly-like in texture, but will not be set solid like a jelly. Tips If you wish to have a slightly jelly like consistency to your mint sauce, you can add a tiny amount of pork jelly cubes to the lamb cooking juices or bone broth. However if you are using rich, gelatinous lamb cooking juices then this is not required as the mint sauce will already inherit these qualities as it cools. Chop the mint finely, but do not turn it into a purée. Give the mint a good pounding with a pestle or rolling pin end, to extract the maximum amount of flavour. Try and use white sea salt or rock salt that contains no anticaking agents or other additives. Any honey and herbs should be of organic quality, and are only recommended for those who have recovered from any kind of health condition. Check out my Leg Of Lamb - Slow Cooked In The Oven for instructions on how to make this. Video Not Available Yet....

Regime Type: Without Eggs, PKD (With Allowances) Blueberry Coulis Introduction & Inspiration This vibrant and versatile Blueberry Coulis is perfect for serving with ice cream, pancakes or layered up in creamy desserts. The use of bone broth instead of just water is also an amazing way to include some extra nutrients. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x 160 ml pot of Blueberry Coulis Main Ingredients: 125g Blueberries 100ml Bone Broth 15g - 20g Honey Recipe Instructions Rinse the blueberries under running water. Place the blueberries into a small pan with the bone broth. Cook on low heat and stir regularly. Cook until the blueberries are nice and soft. Remove the pan from the heat and pour the mixture into a high speed blender. Blend well for 20-30 seconds. Perform a quick taste test to see how sweet the mixture is already. Initially add 15g honey and then mix again in the blender. Check the taste and if necessary add a further 5g of honey and check again. Simply add 5g increments of honey each time until you are happy with the sweetness, since the blueberries may already be reasonably sweet if they are quite ripe. Pour the contents of the blender through a fine mesh sieve, into an airtight glass container. This will help ensure no seeds are present in the Coulis. Once the mix has cooled down, place the glass jar in the fridge. Tips Depending on how ripe your blueberries are, you may wish to adjust the honey accordingly. Any fruit and honey should be of organic quality, and are only recommended for those who have recovered from any kind of health condition. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Crunchy Parma Ham Mini Galettes Introduction & Inspiration These Crunchy Parma Ham Mini Galettes have a delicious crust to them and are perfect for coating with your favourite mayonnaise or pâté along with beef or pork crackling crumbs. They are easy to make, with a perfect PKD Ratio and are nice and crispy done in a frying pan. I hope you like them! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 7 x Crunchy Parma Ham Mini Galettes Main Ingredients: 40g Lard 130g Pressure Cooked Beef Tripe 20g Crispy Parma Ham Flakes 20ml Bone Broth Salt To Taste Recipe Instructions Place all the ingredients into a small pan and cook on low heat, until everything is nice and warm and the lard has melted. Pour the mixture into a small blender and blend until all the ingredients form a smooth batter. Allow the batter to rest for 5 minutes. Just before the batter is ready, heat a frying pan on medium heat. Add half of the batter to the centre of your frying pan and use a spatula to flatten it out into a circular shape (6-8mm thick). Cook for 7-8 minutes on one side until nice and crispy, then flip over with a spatula and cook for 3 or so minutes on the other side. Remove the galettes on to a serving plate and allow to cool down slightly, before enjoying these crunchy galettes with your favourite bacon mayonnaise or other condiment. Liver pâté, is also lovely spread on top of these galettes. Any leftovers can be placed in an airtight container and stored in the fridge. Tips Ideally, purchase your meat, fat and offal from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Check out my Crispy Parma Ham Flakes and Beef Tripe - Pressure Cooker recipes for instructions on how to make these. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Whipped Tallow Fat Introduction & Inspiration Tallow, when whipped up, has such a wonderful texture and when it sets, it's almost like meringue in my mind. Having the option to whip up tallow can be useful for certain recipes when you are looking for a lighter, more airy touch. If you haven't tried whipping tallow up yet, why not give it a go. You may be pleasantly surprised as to how this one change can alter your perception of this amazing, nutrient dense, animal fat. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 100g Whipped Beef Tallow Main Ingredients: 100g Beef Tallow Recipe Instructions Add the tallow to a large glass bowl and leave it out on the kitchen countertop at room temperature until it has become soft enough to work with. (You'll know the tallow is ready to be whipped, when it's possible to mash the tallow with the back of a fork. It should still be slightly firm, but not overly hard) Plug in an electric hand whisk and proceed to whisk the tallow fat on the lowest speed, until you obtain a nice consistency with soft peaks forming. The tallow will whip to a stiff peak stage as well, so keep whisking it until you get the consistency you are looking for. Your Whipped Tallow is now ready to use. Any leftovers can be scooped into an airtight container using a spatula and then placed in the fridge. Tips Bear in mind that it's best to whip your tallow when you're actually going to use it, since once you place it back in the fridge it will go hard again. Whipped Tallow does hold its texture reasonably well, which is a trait I love about it. Ideally, purchase your animal fat from pasture raised animals that are Nitrate, Nitrite & Additive Free. Whipped Tallow can also be spooned into little silicone moulds and frozen. They make great accompaniments to meat dishes for a good fat: protein ratio. Use the Recipe Search functionality on the website to discover how to incorporate this tasty whipped tallow into your recipes. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Savoury Bagels/Donuts - Oxtail Introduction & Inspiration Savoury Bagels/Donuts - Oxtail Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 4 x Savoury Bagels/Donuts - Oxtail Main Ingredients: 150g Oxtail Leftovers 45ml Bone Broth 75g Lard Salt To Taste Recipe Instructions Pre heat the oven to 160c. Prepare the oxtail as per the recipe instructions. Grease the insides of the individual metallic bagel/donut moulds with tallow or lard. Warm all the ingredients in a pan on low heat, until the lard has fully melted and the ingredients are warm. Pour the ingredients into a high speed blender and blend until you obtain a smooth mixture. Use a spoon to carefully add the oxtail to the individual donut moulds until full to the top, and then smooth the mixture so that it's level. Place the individual bagel/donut moulds onto a baking tray and place the tray in the centre of a pre heated oven for 25 minutes. Use the ‘browning’ option on your oven to brown the bagels/donuts for 3-5 minutes (keep an eye on them so that they don't burn!) Remove the baking tray from the oven and allow the bagels/donuts to cool for 15 or so minutes on the kitchen countertop. If you are not using your bagels/donuts straightaway, place them in an airtight container and store them in the fridge. Tips If you do not have individual bagel/donut moulds, then simply use a bagel/donut mould that has several holes. Ideally, purchase your meat from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Check out my Bone Broth - Pressure Cooker and Oxtail - Slow Cooker recipes for instructions on how to make these. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Pork Jelly 'Rice' Introduction & Inspiration This rice substitute is a good option to provide some healthy protein in your meals. It's a nice bright white colour and has no particular flavour profile, so it's also quite neutral tasting like rice, but without all the issues of the traditional ingredient. I hope you will try out this health friendly version of rice. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x 100g Pork Jelly 'Rice' Main Ingredients: 100g Pork Jelly Cubes Recipe Instructions Place the pork jelly cubes in a small mini-blender, and pulse the ingredients until the pork jelly resembles little grains of rice. Remove the Pork Jelly 'Rice' from the blender with a spatula and add to an airtight container. Store the container in the fridge, ready for use. Tips Ideally, purchase your meat, fat and skin from pasture raised animals that are Nitrate, Nitrite & Additive Free. Check out my Pork Jelly Cubes recipe for instructions on how to make this. Use the Recipe Search functionality on the website to discover how to incorporate Pork Jelly 'Rice' into various dishes. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Pulled Pork Flour Introduction & Inspiration Pulled Pork 'Flour' is another option, instead of using pork rinds or Panko for breading, bun making and so on. I was inspired to try it after watching a great video called 'Making Meat Flour' on the Allergies Bite but Taste Good YouTube Channel (see the link below). As I had some leftover pulled pork, I thought I'd give this a try, and I have to say I was very pleased with the result! The flour is slightly more dense, yet has a good consistency to it. Use it for coating your favorite food as well as for baking. Let your imagination run wild! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 1 hour Serving Size 157g Pot of Pulled Pork 'Flour' Main Ingredients: 300g Pulled Pork Leftovers Recipe Instructions Cook the pulled pork as per the recipe instructions. Once cool, place the pulled pork in an airtight glass container and refrigerate overnight. The Next Day Pre heat your oven to 150c. Add the pulled pork leftovers to a food processor. Whizz the pork up until you obtain a fine, crushed up meat. Line a baking tray with greaseproof paper and then pour the pork bits on and spread them out evenly. Cook for 20 minutes, then bring out and use a spatula to turn over the pork bits and check on how dry they're getting. It should feel damp when you touch it with your hands still. Place the tray back in the oven and cook for a further 20 minutes and then remove from the oven and check again. It will likely still be a little moist, so just use the spatula or your hands and give the meat a mix on the baking tray. Place the tray back in the oven for a further 10 minutes (only if needed). If you touch the meat bits now and they feel dry, you know the meat is cooked enough. If there is still a little moisture sensation, then add back to the oven for 5 minutes at a time and then check. Once the pork crumbs are cool, add them to a blender and blend until they turn into a fine powder, with a 'flour' like consistency. Place the pulled pork 'flour' in an airtight container and store it in the fridge until you are ready to use it. Tips Ideally, purchase your meat from pasture raised animals that are Nitrate, Nitrite & Additive Free. Use the Recipe Search functionality on the website to discover how to incorporate pulled pork 'flour ' into various dishes. Ideally, note down the raw weight of the pork before making pulled pork, and the end weight of the pork 'flour' during the cooking process so that you know how much meat the 'flour' represents for PKD purposes in order to have a good meat to fat ratio. By way of example, in this recipe 1g of pulled pork 'flour' is equivalent to 3g of pork. Check out the 'Making Meat Flour' video on the Allergies Bite but Taste Good YouTube Channel, where they make some wonderful beef 'flour'. Making Meat Flour - YouTube Video Not Available Yet....