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Regime Type: Without Eggs, Strict PKD (No Allowances) Liver Sauce Introduction & Inspiration This liver sauce happened unexpectedly! The flavour is light and creamy, and it's great to use on wraps or whenever you wish to have a sauce, or simply get more liver into your diet. It also doesn't set hard in the fridge either so it's perfect for spreading. Give this a try and see for yourself. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x 150 ml Liver Sauce Main Ingredients: 80g Liver Parfait 80ml Bone Broth Salt To Taste Recipe Instructions Place the Liver Parfait into a small glass bowl. Add in the Bone Broth and a pinch of salt (optional). Use a spoon to give the mixture an initial mix up. Finish off the mixing with an electric handwhisk in order to end up with a nice creamy sauce. Spoon the sauce into an airtight glass pot and store in the fridge. Tips Check out my Bone Broth - Pressure Cooker and Liver Parfait recipes for instructions on how to make these. If you wish to have a slightly sweeter taste to the liver sauce, add 1 tsp of honey once you have finished making it, and give this a good mix in. 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. If you wish to have a slightly more runny sauce, simply add a little extra bone broth. Try and use white sea salt or rock salt that contains no anticaking agents or other additives. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Oxtail - Double Cream Introduction & Inspiration You can obtain the most wonderfully rich cream from whipping oxtail fat! This 'double cream' is perfect when you require a sauce or cream to accompany meat dishes. 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 60ml Oxtail - Double Cream Main Ingredients: 60ml Oxtail Fat Recipe Instructions Melt the Oxtail Fat on a low heat in a small pan. Once the oxtail fat has melted, pour the liquid fat into a medium sized glass bowl and allow it to cool slightly before placing in the fridge for 30 minutes. Remove the bowl from the fridge and use an electric hand whisk to whip the oxtail fat into a 'Double Cream' like consistency. Once you are happy with the texture, cover the glass bowl with some clingfilm and place the bowl in the fridge until you are ready to use it. Tips Check out my Oxtail - Slow Cooker recipe for instructions on how to make oxtail fat. The Oxtail 'Double Cream' will become a little more solid when left in the fridge. Simply use a spoon and give this a quick mix up to obtain the 'double cream' consistency once more. Adding a touch of honey to the oxtail fat prior to whipping it up creates such a delicious flavour and really emulates double cream. Ideally, purchase your meat and animal fats from pasture raised animals that are Nitrate, Nitrite & Additive Free. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Whipped Bacon Fat Introduction & Inspiration This whipped bacon fat from Eskimo Kitchen's Mangalica Kolozsvari bacon has a lovely silky texture to it and tastes amazing with its nice smoky undertones. It can be used in a number of different recipes from soups to desserts where you're looking for a light and creamy result. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x 80ml Whipped Bacon Fat Main Ingredients: 80g Eskimo Mangalica Smoked Kolozsvari Bacon (or similar) Recipe Instructions Make the bacon fat as per the ' Bacon and Bacon Fat - Smoked' recipe instructions. Allow the bacon fat to cool (overnight ideally) in the fridge. Place the bacon fat in a glass bowl and proceed to whisk the bacon fat on the lowest speed, until you obtain a nice consistency with soft peaks forming. (To Note: If your bacon fat is not quite as firm as you would like it, place the bowl in the freezer for 10 or so minutes and then re-whisk). Your Whipped Bacon Fat is now ready to use. Tips Check out my Bacon and Bacon Fat - Smoked recipe for instructions on how to make the bacon fat. Whipped Bacon Fat, soon melts at room temperature, so 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. If it does melt slightly, it starts to take on more of a double cream consistency which can also be useful for recipes. Ideally, purchase your meat and fat from pasture raised animals that are Nitrate, Nitrite & Additive Free. Use the Recipe Search functionality on the website to discover how to incorporate whipped bacon fat into various dishes. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Whipped Bone Marrow Introduction & Inspiration Bone Marrow is extremely nutritious, it contains all the nutrients and substances that the body uses to build, repair, and maintain our living bones and connective tissues. It's great as-is, but when whipped up into a creamy texture it's even more wonderful! Whipped Bone Marrow is particularly versatile for so many recipes and has a lovely look and feel to it as well. It can be piped as a topping or can be added to soups to give them a wonderful creaminess, and so much more! I hope you will give this recipe a try and discover for yourself the many wonders of Whipped Bone Marrow. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 70g Whipped Bone Marrow Main Ingredients: 70g Oven Roasted Bone Marrow Recipe Instructions Pre heat the oven to 200c. Roast the marrow bones in the oven in a baking dish at 200c for 25 minutes. Remove the dish from the oven and allow the bones to cool down a little. Scoop the marrow out of each bone and place it in a glass bowl. Let the marrow cool in the glass bowl on the kitchen counter until it's almost at room temperature. Use a hand whisk to whip the bone marrow to your desired consistency ( This may take up to 10 minutes, and can involve an initial whip up, followed by placing the bowl 5 minutes in the fridge to become a little firmer and then another good whip up, until soft peaks start to form). Once the Whipped Bone Marrow is a good consistency, it's ready to use straightaway in recipes or can be covered and placed in the fridge until you need it. Tips Check out my Braised Beef Cheek – Slow Cooker, Sausage Soup, Beef Tongue and Sausage Soup as well as Oxtail and Sausage Soup recipes for ways to use your Whipped Bone Marrow. Depending on the quantity of Whipped Bone Marrow required, the number of marrow bones to use will vary. Try adding a dash of honey for a hint of sweetness to the bone marrow or else a sprinkle of salt for use in more savoury recipes. Try and source good quality bones from pasture raised animals. Any leftover whipped bone marrow should be covered with clingfilm or placed in an airtight container and stored in the fridge and ideally consumed within 2-3 days. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Pork Flakes Introduction & Inspiration Pork flakes are amazing for so many different recipes and are so nutrient dense at the same time. They can be made to whatever flake size requirements are needed. They make a welcome alternative to flour in many recipes and are so versatile when you simply need an ingredient for coating meat, for incorporating into main meals or dessert mixtures or simply for sprinkling on top of recipes to add extra flavour and texture. I hope you'll give them a try. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 65g Pork Flakes Main Ingredients: 1 x Pork Sheet Recipe Instructions Make the Pork Sheet as per the recipe instructions. Roughly tear up your pork sheet into a mini food processor, and then place the lid on the processor and set it on high speed until you achieve the desired flake size. Pour the Pork Flakes into an airtight container if you are not using them straightaway, and store them in the fridge. Your Pork Flakes are ready to use. Tips Ideally, purchase your meat from pasture raised animals that are Nitrate, Nitrite & Additive Free. Check out my Pork Sheets recipe for instructions on how to make this. Pork flakes can be used in a number of ways. Use the Recipe Search functionality on the website to discover more. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Tasty Lamb, Heart and Kidney Burger Patties Introduction & Inspiration These burger patties are not only very nutrient dense, but they're wonderfully tasty too! They can be made very quickly and only take a short amount of time to cook. Give them a try and let me know what you think. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 2 x Tasty Lamb, Heart and Kidney Burger Patties (9cm diameter) Main Ingredients: 220g Lamb Shoulder 55g Lamb Kidney 40g Veal Heart 65g Tallow - soft Salt To Taste Topping For Burger Patties (For a good PKD ratio) 25g Beef Crackling (represents 40g fat) * Recipe Instructions Chop the lamb and kidney into small pieces. Add the pieces to a mini blender along with the salt and tallow. 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 within a large shallow dish (to retain the cooking juices) on a baking tray. 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. 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 or a frying pan until cooked to your liking. 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 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 and kidney burger patties into various dishes. *The burger patties cook up really well in the oven. It's my favourite way of cooking them so far. Some fat will be rendered during the cooking process (approx. 19ml cooking juices per burger patty), 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 issues with it), 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 heart and kidney, they're extremely mild. While you get used to the flavour, you can simply add slightly more lamb and less of the other ingredients if need be. Honestly though, it's very difficult to detect either the kidney or the heart in these burger patties. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Pulled Pork Sauce Introduction & Inspiration Pulled Pork Sauce has a deep, rich flavour with a touch of sweetness provided by the honey (optional). It's perfect for when you're wanting to add an explosion of flavour to your dishes. Make yourself some pulled pork soon, so that you can try out this delicious sauce. X Nic Recipe Overview Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 80ml Jug of Pulled Pork Sauce Main Ingredients: 50ml Bone Broth 50ml Pulled Pork Cooking Juices Recipe Instructions Cook the pulled pork in the Ninja Tendercrisp on Bake/Roast setting as per the recipe instructions. Once the pulled pork is cooked, remove the pork from the basket. Remove the basket from the Ninja device and add the bone broth to the Ninja container. Select the Sear/Sauté function on your device with a temperature of Medium. Use a silicone pastry brush to help mix the bone broth juices with the harder clumps of honey (if using) and pulled pork juices that are stuck to the base of the pot. As the temperature increases, it will be easier for the honey and pulled pork juices to melt into the broth to form a rich sauce. Continue to cook until the sauce has reduced down to your desired consistency. Switch off the power to the Ninja Tendercrisp. Using oven gloves and a spatula, carefully pour the pulled pork sauce from the container into a serving jug. Your deliciously flavourful Pulled Pork Sauce is now ready to use. Tips Check out my BBQ Pulled Pork recipe for instructions on how to make this delicious meat and cooking juices. Use the Recipe Search functionality on the website to discover how to incorporate Pulled Pork Sauce into various dishes. The longer you cook the cooking juices, the more of a sauce reduction you will obtain and the more intense the flavour will be. Add more or less bone broth as required, based on how thick you would like your sauce to be. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Crispy Parma Ham Introduction & Inspiration Crispy Parma Ham is a perfect addition to any dish. It's so flavoursome and provides a nice crunchy texture, and can also be ground up very finely and used to sprinkle over your favourite dishes . It's great as a carnivore crisp too! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 50g Crispy Parma Ham Main Ingredients 100g Parma Ham Slices Recipe Instructions Pre heat your oven to 175c. Line a baking tray with a sheet of Greaseproof paper. Remove the Parma Ham from the packet and carefully lay each slice side by side on the baking tray. Place the baking tray in the pre-heated oven and cook for 18 minutes (or slightly longer, depending on how crispy you like your Parma Ham). Remove the baking tray from the oven and allow the Crispy Parma Ham to cool. Once cooled, place it into an airtight glass container, and reserve in the fridge. Tips You can also wrap your Parma Ham slices carefully around metallic cones or rolls ( greased or wrapped in greaseproof paper so that the Parma Ham will be easy to remove from the metallic shapes once cooking is complete) before placing them in the oven, to create wonderful shapes that can be used in different recipes. 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 this amazing and flavoursome Crispy Parma Ham. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Halloween Jellies Introduction & Inspiration Halloween jellies are lots of fun to prepare, and make a great addition to hot dishes like soups or stews. They can make your meals decidedly spooky, while all the while adding a tremendous depth of flavour to your culinary delights! They are also frighteningly easy to prepare, so bring your wobbly Halloween Jellies to the party! X Nic Recipe Overview Preparation Time Less than 30 minutes ( To Note: The Halloween Jellies will need to be placed in the fridge, for several hours or ideally overnight). Cooking Time Less than 30 minutes Serving Size 6 x Halloween Jellies Main Ingredients: 300ml Oxtail Cooking Juices Salt To Taste Recipe Instructions Make the oxtail cooking juices as per the recipe instructions. Allow the juices to set in the fridge to form a layer of cooking juice underneath and a layer of oxtail fat on top. *Remove most of the fat from the top of the cooking juices, so that your Halloween jellies will have a tiny layer of fat to contrast the darker jelly colour when fully set. Place the cooking juices and a small amount of oxtail fat into a pan on low heat with some salt and melt into a liquid. Divide the liquid evenly between the Halloween Jelly moulds. Place tray in the fridge until the Halloween Jellies have fully set. When you are ready to serve them, briefly place them in the freezer (10 minutes or so. This will make them nice and firm, so that you can remove the jellies easily from their moulds without them breaking if you have more intricate Halloween mould patterns). Happy Halloween! Tips Ideally, purchase your meat 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. For slightly sweet Halloween Jellies, add a small amount of honey to the pan on low heat and stir until all the honey has melted in the cooking juices. Check out my Oxtail - Slow Cooker recipe for instructions on how to make the oxtail cooking juices. If you do not have any oxtail cooking juices, substitute with a very gelatinous bone broth or with beef cheek cooking juices. It just needs to be thick enough to set once refrigerated. Video Not Available Yet....

Regime Type: Without Eggs, PKD (With Allowances) Two Hearts 'Cheesecakes' Introduction & Inspiration This is a delicious cheesecake for Valentine's Day or indeed for any special occasion. The 'cheesecake' base has a nice kind of crunch to it like a traditional biscuit base. The 'cheesecake' filling is very smooth, with a flavour profile that is not particularly strong with respect to the liver and the topping compliments the base very well. It’s a very satisfying savoury type dessert. I hope you'll enjoy it! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than one hour Serving Size 2 x Two Hearts 'Cheesecakes' Main Ingredients: Base: 60g Greaves Pâté 40g Beef Sheet (roughly ground) 1 Tsp Honey (Optional) Topping: 50g Beef Tripe 'Cheesecake' Filling - Sweet 50g Liver Parfait 1 Tsp Honey (Optional) Decoration: 20g Crispy Parma Ham Flakes 5g Beef Crackling 15g Beef Sheet Shapes (Optional) Recipe Instructions Base Instructions: Soften the Greaves Pâté in the microwave on low power for 15 to 20 seconds. Add the Greaves Pâté to a bowl along with the other ingredients. Use a spoon to incorporate all the ingredients well together. Place a piece of greaseproof paper onto a tray that's large enough to hold both cheesecake bases. Place the 'cheesecake' circular rings on top of the greaseproof paper. Spoon the base mixture evenly between the two circles and then use the back of a spoon to level the mixture off so that the 'cheesecake' bases are as level as possible. (the mixture will come roughly half the way up the circle). Cover the tray with clingfilm and then place the cheesecake' bases in the freezer. Topping Instructions: Make the Tripe 'Cheesecake' Filling - Sweet as per the recipe instructions. Place the required amount of filling into a glass bowl. Add the Liver Parfait and honey to the glass bowl and then use a spoon to mix all the ingredients well together. At this point, remove the 'Cheesecake' bases from the freezer. Divide the Topping mixture evenly between the two circles, and use a spoon to level off the tops of the 'Cheesecakes' so that they're as level as possible. Place the Liver 'Cheesecakes' in the freezer for 10-15 minutes until the topping is slightly harder (this will allow you to remove the circular ring from around each cheesecake a little easier). Remove the circular rings from around each 'Cheesecake'. 'Cheesecake' Assembly & Decoration: Chop up the Beef Crackling on a wooden chopping board into little pieces. To decorate each 'Cheesecake', add a heart shape in the centre of the 'Cheesecake' out of crispy Parma ham flakes , and then encircle this heart with a heart made out of Beef Crackling. Finally add some Beef Sheet Circle Shapes on top of each 'Cheesecake'. The Two Hearts 'Cheesecakes' are now ready to serve. Bon Appetit! Tips Check out my Beef Tripe - Pressure Cooker, Beef Tripe 'Cheesecake' Filling - Sweet, Crispy Parma Ham Flakes and Liver Parfait recipes for instructions on how to make all of these. Ideally, purchase your meat from pasture raised animals that are Nitrate, Nitrite & Additive Free. 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) Lard and Pork Crackling - Pot on the Stove Introduction & Inspiration Making lard and pork crackling in a pot on the stove is straightforward, especially if the ultimate goal is to make lard and have the pork crackling as a spin-off of that process. My preferred method for pork crackling crispiness is using the air fryer, but if that's not an option, this is a very good alternative method. It is quick and easy, doesn't require lots of clean-up and is not overly time-consuming. The result is a smooth and creamy lard which has a very mild flavour and no aftertaste. It's ideal for all types of cooking. Give this a try and I am sure you'll be pleased with the results! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than one hour Serving Size 330g Lard 75g Pork Crackling Main Ingredients: 475g Pork Back Fat Salt to Taste (Optional for seasoning the Pork Crackling) Recipe Instructions Chop the pork back fat into 2 cm cubes approx. Place the cubes into a tall pot that will hold a good amount of cubes. Melt the cubes on a low-medium heat (#4 or 5 for my stove which goes up to #9), stirring every few minutes until most of the fat has rendered (this could take approx. 30-35 minutes) and the pork crackling is to your liking. Check the cubes every few minutes towards the end of the cooking time to ensure they don't overcook. Carefully remove the pork crackling with some kitchen tongs or a slotted spoon, and place them into an airtight glass container. If you like these with a touch of salt (depending on what recipes you will be using them in), now is the perfect time to add some while they're warm. Once the Pork Crackling has cooled down, it can be stored in the fridge with a lid on for several days (although I have found that it doesn't last that long!). The rendered liquid, lard, in the base of the pot can be poured through a cheesecloth into an airtight glass container (sterilised just before with hot water). This will remove any finer bits still present in the lard. Allow the liquid to cool down, before placing the lid on the container and storing it in the fridge. Enjoy! Tips Ideally, purchase your 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. Use the Recipe Search functionality on the website to discover how to incorporate lard and pork crackling into various dishes. You can also prepare your pork cracklings and lard using an air fryer. Refer to my other recipe on this. While it can be tempting to add salt to the pork while it is cooking, I tend to only salt my pork crackling once I have removed it from the pot, since I want the lard I am making to be as pure as possible and without any added salt. Pork Crackling can be used as your fat accompaniment for many recipes, as a change from other animal fats. Lard is a nutritious animal fat that you can make in your own kitchen without any special equipment. It has several advantages over other oils/fats, not least that it has one of the highest smoke points, so it is less prone to oxidative degradation. This makes it an excellent fat to use for frying and deep-frying. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Tasty Lamb Burger Patties Introduction & Inspiration Lamb burger patties are juicy and delicious! They taste lovely served with slices of beef crackling on top and eaten with the flat bottom pork muffins. The patties can be whipped up in no time, as well as made ahead of time. Give them a try. They don't disappoint! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 2 x Lamb Burger Patties (9cm diameter) Main Ingredients: 200g Lamb Shoulder 60g Tallow Salt To Taste Topping For Burger Patties (For a good PKD ratio) 6g Beef Crackling (represents 10g fat) * Recipe Instructions Chop the lamb into small pieces. Add the pieces to a mini blender along with the salt and tallow. 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 within a large shallow dish (to retain the cooking juices) on a baking tray. 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. 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 or a frying pan until cooked to your liking. 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. Use the Recipe Search functionality on the website to discover how to incorporate tasty lamb burger patties into various dishes. *The burger patties cook up really well in the oven. It's my favourite way of cooking them so far. Some fat will be rendered during the cooking process (approx. 30ml cooking juices per burger patty), 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 lamb patties on burger buns, then instead of consuming liquid fat (if you have issues with it), 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. Video Not Available Yet....

Regime Type: Without Eggs, PKD (With Allowances) Raspberry Coulis Introduction & Inspiration Raspberry Coulis has such a vibrant colour and lovely flavour, without being overly sweet. It's perfect for drizzling over ice creams and incorporating into other dishes. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x 75ml Raspberry Coulis Main Ingredients: 90g Raspberries 25g Honey 15ml Water Recipe Instructions Combine the honey, water & raspberries in a pan and cook on low-medium heat stirring often, until the honey has dissolved into the water and the fruit is soft (3-4 minutes). Place the mixture into a blender and blend until the mixture is smooth. Pour the mixture through a fine-mesh strainer set over a medium-sized bowl. Stir and push on the solids with the back of a spatula until all of the liquid has been extracted. This will take a few minutes as the mixture will be thick. Discard the raspberry seeds. Store in the refrigerator for 5-7 days or in the freezer for 2-3 months. Tips Any honey and fruit 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) Preparing Sweetbreads Introduction & Inspiration Sweetbreads are a real delicacy and are highly nutritious. They can be cooked in many different ways, and are very mild tasting, tender and creamy. In order to give them the best possible flavour and texture, it's important to properly prep the sweetbreads before cooking them. X Nic Recipe Overview Preparation Time Less than 30 minutes ( To Note: Plus several hours for soaking and pressing (optional) the sweetbreads see Tips section below) Cooking Time Less than 30 minutes Serving Size 160g Prepared Veal Sweetbreads Main Ingredients: 215g Veal Sweetbreads Salt Recipe Instructions Place the sweetbreads in a bowl of salted water for 2 hours to get rid of any impurities. You can change the water a couple of times during the soaking process. Bring some water to boil in a large pot. Add the sweetbreads and reduce the temperature to lightly poach them for about 5-10 minutes (you don't want to boil it as otherwise it will become tough). The water should be just gently bubbling. Every once in a while give the water a stir and check on the firmness of the sweetbreads. Prepare a glass bowl with cold water and ice cubes that will serve as an ice bath that you will place the sweetbreads into once they have finished poaching (this will shock them, make them contract and expel any further impurities). Use a large slotted spoon to lower the sweetbreads carefully into the ice bath. Let the sweetbreads sit in the ice bath for about 5 - 10 minutes. Rinse the sweetbreads under running water. Transfer the sweetbreads to a large chopping board and pat them dry. Cover the sweetbreads with a sheet of greaseproof paper and then add a heavy pan or pot on top of the sweetbreads to weight them down (for a couple of hours or overnight). To clean the sweetbreads, remove any remaining tough membrane, gristle, fat, or veins. This is best done with your fingers and a small sharp knife or indeed a pair of kitchen scissors. The tricky part is doing this while keeping the sweetbreads whole as they are still quite tender at this stage. It's a little tedious, but will help to improve the texture of the end product so that it's less chewy. Your sweetbreads are now prepped and are ready to cook in any number of ways. Tips The sweetbreads are perishable and so when you get them, cook them as soon as possible. Sweetbreads shouldn't be pink inside, it should be cooked in the centre. The soaking process helps draw out all of the blood and impurities. You can if you wish skip the step of weighting the sweetbreads down. This is more of a traditional step in classical cooking. The pressure gives them a firmer texture (pressing pushes out all the excess moisture) and a more uniform shape, so that they are easy to slice into medallions. If you skip this step, they may be a little bit more spongy in texture and less uniform, but still delicious! If you can't get all of the outer membrane layer off, it's not an issue. Texture wise, It might be a little chewier and slightly less creamy. Classically, the sweetbreads are normally poached before removing the membrane. You can however remove the membrane while the sweetbread is raw as well. Many chefs do this. 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. Sweetbreads go really well with smoked bacon, black pudding and a mint garnish. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Flat Bottom Beef And Sweetbread Muffins Introduction & Inspiration These flat bottom muffins couldn't be easier to make and hold together really well despite containing no egg. The are tasty, nutritious and make wonderful burger buns, sandwich 'bread' or indeed pizza bases! I hope you will enjoy this egg free muffin alternative. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 1 hour Serving Size 4 x Flat Bottom Beef And Sweetbread Muffins (10cm Diameter) Main Ingredients: 100g Beef Bourguignon Meat Leftovers 50g Lard or Tallow 140g - Raw Veal Sweetbreads Salt To Taste Recipe Instructions Pre heat the oven to 160c. Soak the sweetbreads in salted cold water for 1-2 hours to remove any impurities. Change the water a few times during the soaking process. Remove the sweetbreads from the water, and rinse. Pat the sweetbreads dry. To c lean the sweetbreads, remove any tough membrane using your fingers and a small sharp knife or indeed a pair of kitchen scissors. Place all the ingredients, except the sweetbreads, into a pan on low heat. Cook for a few minutes until all the fat has melted and the beef is warm. Pour the contents of the pan into a high speed blender and add the sweetbreads. Blend everything until the mixture is smooth. Grease 4 circular muffin holes in a silicone mould with lard or tallow and then add a sheet of greaseproof paper to the bottom of each hole (this will make it easier to remove each muffin after cooking). Divide the contents of the blender equally between the muffin holes with the help of a spatula. Use the spatula or a teaspoon to smooth off the top of each muffin. Place the silicone tray on a baking tray and place in the pre-heated oven for 35 minutes. Once, done, brown the top of the muffins for 3-5 minutes so that they have a light golden finish to them. Keep an eye on them to ensure they don't burn! Allow the muffins to rest on the countertop to cool, before removing the muffins from the mould onto a serving plate. If you are not going to be eating the muffins straightaway, store them in an airtight container in the fridge. Tips 'Browning' Some functions of ovens enable you to brown the surface of the food by activating the grill once cooking is complete. When using the 'Browning' setting on your oven, monitor closely the muffins doesn't burn at the last minute. Ideally, purchase your fat and offal from pasture raised animals that are Nitrate, Nitrite & Additive and use white sea salt or rock salt that contains no anticaking agents or other additives. Check out my Lard and Pork Crackling - Air Fryer 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 Flat Bottom Beef And Sweetbread Muffins into various dishes. You can use tallow or lard interchangeably. My leftover beef was made from beef bourguignon meat that I had slow cooked on LOW for 14 hours in my Ninja Tendercrisp. It was lovely and tender. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Oxtail Soup Introduction & Inspiration This is such a lovely, rich and filling soup. It is full of nutrient dense ingredients that will leave you satiated for hours. It's super quick to make and so satisfying to eat. What could be better! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Makes: 1 x Serving Main Ingredients: 85g Oxtail Leftovers 100ml Oxtail Cooking Juices or Bone Broth 25g Fried Pork Back Fat - cut into small strips Salt to Taste Recipe Instructions Follow the Oxtail - Slow Cooker as well as Bacon and Bacon Fat - Smoked recipes as per the instructions. Place the fried pork back fat pieces on a chopping board and chop into little strips or cubes. Reserve. Add the shredded oxtail to a pan, together with the oxtail cooking juices (or else bone broth). Warm the soup gently on a low heat, until it's the perfect temperature for you. Perform a taste test to ensure the mixture has enough seasoning. If need be, add a touch of salt and mix. Pour the soup into a serving bowl and top with the fried pork back fat bits scattered on top. Enjoy! Tips Ideally, purchase your meat 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. Check out my Oxtail - Slow Cooker, Bacon and Bacon Fat - Smoked recipes for instructions on how to make these. Garnish the soup with a little fresh dill or parsley as well if you wish, or even some Crispy Parma Ham Flakes. Remember that any herbs should be of organic quality, and are only recommended in small quantities for those who have recovered from any kind of health condition. Serve the soup nice and hot on a cold winter's day or whenever you want a nutrient boost! Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Crunchy Tallow Spread Introduction & Inspiration This crunchy tallow spread is exactly what the name suggests, spreadable with a slight sweetness and a little crunch to it. A great twist on the basic tallow for certain recipe occasions. Try this one as a butter substitute. You will not be disappointed! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 100g pot of Crunchy Tallow Spread Main Ingredients: 80g Tallow (soft) 15g Eskimo Pork Crackling Crumbs (or homemade version) 5g Honey (Optional) Recipe Instructions Mix all the ingredients in a small glass bowl. Once well mixed, use a spatula to add the mixture into an airtight glass container. Add a few extra pork crackling crumbs on top for decoration. Store in the fridge. Tips Ideally, purchase your 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. Check out my Lard and Pork Crackling - Air Fryer recipe for instructions on how to make your own homemade pork crackling and crumbs. This spread is delicious, nice and cold from the fridge. The Eskimo Pork Crackling Crumbs are made from fatty bacon from free-range (Hungarian Big White) pork. The Crackling is a thawed, rolled-up piece of bacon cut into even cubes. An excellent raw source of energy and guaranteed free of milk and additives! You can order this, and other wonderful products, from Eskimo Kitchen in Hungary: Eskimokitchen.eu 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. Use the Recipe Search functionality on the website to discover how to incorporate Crunchy Tallow Spread into various dishes. Video Not Available Yet....

Regime Type: Without Eggs, PKD (With Allowances) Greaves Pâté Ice Cream Introduction & Inspiration Greaves Pâté is delicious in its own right and this ice cream version is beautifully creamy with a biscuity taste to it. It marries wonderfully with sour cherries as an optional extra. I hope you will give it a try! X Nic Recipe Overview Preparation Time Less than 30 minutes (To Note: The ice cream needs to be placed in the freezer for at least 24 hours once made) Cooking Time Less than 30 minutes Serving Size 1 x 350ml Greaves Pâté Ice Cream Main Ingredients: 70g Greaves Pâté 30g Honey 250ml Bone Broth 3g Sour Cherries (Optional) Recipe Instructions Pour all the ingredients into a pan and cook on low heat until the greaves pâté and honey have melted into the bone broth. Remove the pan from the heat and pour the mixture into a high speed blender and blend until everything is nice and smooth. At this point, taste the mixture. If need be, add 5g more of honey and proceed to re-blend if necessary. Pour the contents of the blender into a Ninja Creami Pot (or other airtight glass container ideally). Place the lid on your pot, and place it upright (& level) in the freezer for a minimum of 24 hours before proceeding to make your Greaves Pâté Ice Cream. Place the ice cream pot in your Ninja Creami device and proceed to mix the ice cream. This may take 3 or 4 spins using the Light Ice Cream option. Once the ice cream is ready, y ou can use the Extras function and add the sour cherries (optional). Your Greaves Pâté Ice Cream is ready to serve. Tips Even if you do not have a Ninja Creami device it's still possible to make this ice cream. You will simply need to mix it several times as it freezes (initially every 30 or so minutes) and then when it's been in the freezer overnight, you will need to leave it out of the freezer for a good 35-40 minutes so that it's soft enough to give it another good mix before serving. The Greaves Pâté is made from 100% pork greaves and is an extremely rich, dense and slightly textured paste. Although creamy in texture, the product does not contain any dairy and is also guaranteed free of milk and additives! You can order this, and other wonderful products, from Eskimo Kitchen in Hungary: Eskimokitchen.eu 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. Check out my Bone Broth - Pressure Cooker recipe for instructions on how to make this. You can also serve this delicious ice cream with some Beef Crackling , thin wafers using Beef Sheet or Tripe Sheet for example, or indeed use the ice cream to make a Greaves Pâté Ice Cream Nest or a refreshingly creamy Greaves Pâté Milkshake. The possibilities are endless! Video Not Available Yet....

Regime Type: Without Eggs, PKD (With Allowances) Greaves Pâté Ice Cream Nest Introduction & Inspiration Greaves Pâté Ice Cream is so delicious and with it being Spring, I decided to create a little nest and 'chocolate' shapes for it, which also complimented the biscuity taste of the ice cream rather well. I hope you will give this recipe a try. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size Greaves Pâté Ice Cream Nest Main Ingredients: 50g Greaves Pâté Ice Cream 3g Sour Cherries (Optional) 1 tbsp Parma Ham Flakes (Optional) Decoration (Optional for Spring): 1 Chick Napkin and White Rabbit 4 x Spring 'Chocolate' Shapes Beef Sheet (Cut into a Wafer shapes) Recipe Instructions Make the ice cream as per the recipe instructions (24 hours prior). To make the Nest, simply cut some Beef Sheet into wafer sizes and place them into a serving bowl to cover the base and the sides slightly to give the bowl a nest-like appearance. Remove a scoop of the ice cream from the pot with an ice cream scoop and place it in the centre of the serving bowl on top of the nest of beef wafers. Sprinkle some Parma Ham Flakes on top of the Greaves Pâté Ice Cream and decorate the bowl with a few Spring 'chocolate' shapes and other decorations should you wish. Enjoy! Tips Even if you do not have a Ninja Creami device it's still possible to make this ice cream. You will simply need to mix it 4 or so times as it freezes (initially every 30 or so minutes) and then when it's been in the freezer overnight, you will need to leave it out of the freezer for a good 35-40 minutes so that it's soft enough to give it a good mix before serving. The Greaves Pâté is made from 100% pork greaves and is an extremely rich, dense and slightly textured paste. Although creamy in texture, the product does not contain any dairy and is also guaranteed free of milk and additives! You can order this, and other wonderful products, from Eskimo Kitchen in Hungary: Eskimokitchen.eu Any fruit should be of organic quality, and is only recommended for those who have recovered from any kind of health condition. You can also serve this delicious ice cream with some Beef Crackling or thin wafers using Beef Sheet or Tripe Sheet for example, or indeed use the ice cream to make a refreshingly creamy Greaves Pâté Milkshake. The possibilities are endless! Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Crispy Parma Ham Powder Introduction & Inspiration Crispy Parma ham is delicious, and this powdered version is perfect for seasoning your favourite recipes with. It's fine texture is great for sprinkling over all sorts of dishes, from ice creams and soups to 'pasta'. The powder provides a wonderful savoury flavour to any recipe and a nice splash of colour as well! Enjoy! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x 50g Pot of Crispy Parma Ham Powder Main Ingredients: 5 x Crispy Parma Ham Slices Recipe Instructions Make the Crispy Parma Ham slices as per the recipe instructions. Once fully cool, place them in the fridge for 1 hour or so, before making the powder. Remove the slices from the fridge and break them into smaller sized pieces. Add some of the Parma ham pieces to an electric coffee grinder ideally (or alternatively a high speed mini blender, or mortar and pestle). Grind, until the Parma ham is turned into a fine powder. Use a spoon or small spatula to scrape the powder from the grinder into an airtight glass container. Proceed to add additional pieces of Parma ham to the grinder, grind and add the powder to the airtight container. Continue as per above, until all the Crispy Parma ham slices have been ground up into a fine powder. Place the lid on the container, and store in the fridge. Tips If you do not happen to have a coffee grinder, you can also use a high speed mini blender, or mortar and pestle if need be. The goal should be that you end up with a nice, fine powder. Ideally, purchase your meat from pasture raised animals that are Nitrate, Nitrite & Additive Free. The powder has a good amount of flavour and so a little goes a long way when flavouring your favourite dishes. Use the Recipe Search functionality on my website to discover how to incorporate this amazing and flavoursome Crispy Parma Ham Powder. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Whipped Oxtail Fat Introduction & Inspiration Oxtail fat lends itself perfectly to be whipped up into a wonderfully creamy texture that is nice and airy and lovely to use in many different ways and dishes. It a great way of presenting animal fat in a new and interesting way, so that people new to this way of eating aren't overwhelmed. I hope you will whip up your own oxtail fat too! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x 60ml Whipped Oxtail Fat Main Ingredients: 60g Oxtail Fat (from cooking Oxtail) Recipe Instructions Remove the oxtail fat from on top of the oxtail cooking juices/jelly. Place the oxtail fat in a medium glass bowl. Use a fork to mash the oxtail fat a little so that it's not too hard, before beginning whisking. Plug in an electric hand whisk and proceed to whisk the oxtail fat on the lowest speed, until you obtain a nice consistency with soft peaks forming. Cover the bowl with some clingfilm and place it into the fridge until you are ready to use it. Tips Ideally whisk your oxtail fat just before you are ready to use it, as in the fridge it will begin to harden and so may require a re-whisk otherwise. Check out my Oxtail - Slow Cooker recipe for instructions on how to cook Oxtail, which provides you with the Oxtail Fat as part of the cooking process. Whipped Oxtail Fat, soon melts at room temperature, so 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. The Whipped Oxtail Fat, can also be made into Oxtail - Double Cream as well. Check out my other recipe for this. Video Not Available Yet....

Regime Type: Without Eggs, PKD (With Allowances) Strawberry Jelly Introduction & Inspiration Strawberry jelly makes for a delicious treat on a special occasion such a Valentine's Day. It's simple to make, sets quickly and tastes delicious! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size Makes 215ml Strawberry Jelly (Serving Suggestion 2 x 40ml Ramekins - per photo) Main Ingredients: 100g Fresh Strawberries 20-25ml Honey 150ml Bone Broth 40g Pork Jelly Cubes Decoration (Optional) Grated 'Chocolate' Shapes Recipe Instructions Add all the ingredients to a small pan on low heat. Cook for 3 - 4 minutes until the fruit is nice and soft and all the honey and pork jelly has dissolved. Pour the contents of the pan into a high speed blender and blend. Pour the blender contents through a fine mesh sieve (to remove the seeds) into a container of your choice. As a serving suggestion (see photo), pour 20ml of the mixture into two heart shaped moulds (10ml each), and 80ml of the jelly mixture divided into the base of 2 glass ramekins (40ml in each ramekin). Place the mould and the ramekins in the fridge in order for the strawberry jellies to set. Once set, remove the heart shaped jellies carefully from their moulds and place them on top of the individual jelly ramekins. Decorate with a little grated 'chocolate' shapes for additional colour, if desired. Enjoy! Tips Any fruit 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 Pork Jelly, Bone Broth - Pressure Cooker and 'Chocolate' Shapes recipes for instructions on how to make these. Use the Recipe Search functionality on the website to discover how to incorporate Strawberry Jelly into various dishes. Video Not Available Yet....

Regime Type: Without Eggs, PKD (With Allowances) Oxtail Honey Sauce Introduction & Inspiration Oxtail cooking juices pair so well with sweet ingredients like honey. When reduced down into this syrupy sauce it adds a subtle depth of flavour. It seems to complement the oxtails’ natural beefy flavour and reminds me a little of treacle toffee. The sauce is also great, even without the addition of a small amount of honey, so give this a try and see for yourself. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x 45ml Oxtail Honey Sauce Main Ingredients: 170ml Oxtail Cooking Juices 1 tsp Honey Pinch of Salt Recipe Instructions Add the oxtail cooking juices, a pinch of salt and the honey to a pan on medium-high heat. Allow the mixture to bubble, stirring often with a spatula until the liquid remaining in the pan is approx. one third of the original amount. Taste the mixture during the cooking process to arrive at a sauce with a good depth of flavour and which is thick enough for what you have in mind to use it for. Pour the sauce into a small container or serving jug and you're ready to go! Tips This oxtail honey sauce, will solidify when left in the fridge, and so it will simply need to be warmed up again when you're ready to use it. Ideally, purchase your meat 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. Check out my Oxtail - Slow Cooker recipes for instructions on how to make this. 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. Use the Recipe Search functionality on the website to discover how to incorporate Oxtail Honey Sauce into various dishes. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Pork Sheets Introduction & Inspiration Having pork sheets on hand is very useful for so many different recipes! Not only do they taste nice in their own right, but they can also be used to make rolls, samosas, pork flakes, pie toppings, desserts and so much more. The limit is your imagination! The pork sheets are not only nutrient dense but incredibly sturdy and flexible. I hope you will give them a try as they're super easy to whip up. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 2 x Pork Sheets Main Ingredients: 100g Pork Tenderloin Leftovers 85g Pork Jelly Cubes 60g Oven Roasted Bone Marrow 75ml Bone Broth Salt To Taste Recipe Instructions Preheat the oven to 175c (Convection - middle shelf) Place all the ingredients into a pan on low-medium heat, and allow the bone marrow and pork jelly cubes to melt. Stir often. Once done, allow the mixture to cool slightly. Pour the mixture into a high speed blender and blend until the mixture is smooth. Grease a silicone baking mat with tallow or lard. Pour approx. 140 ml of the mixture on to the silicone mat on a baking tray and spread out a thin layer of the mixture using a spatula. Place the baking tray in the oven and cook for 14 - 15 minutes (check often towards the end of the cooking time - the mixture should not be wet or stick to your finger when touched) Once cooked, remove the baking tray from the oven and place on the kitchen countertop. Allow to cool for several minutes. While still warm, transfer the sheet on to some greaseproof paper to avoid it going cold and potentially sticking to the silicone mat (this shouldn't happen if you remembered to grease the mat first). Follow the above steps to make the second sheet. Your Pork Sheets are now ready to use. If you are not going to be using the sheets straightaway, then store them in some greaseproof paper (or fold them into an airtight container) and keep refrigerated. Tips Ideally, purchase your meat and fat from pasture raised animals that are Nitrate, Nitrite & Additive Free and try and use white sea salt or rock salt that contains no anticaking agents or other additives. Check out my Bone Broth - Pressure Cooker recipe for instructions on how to make this. Pork Sheets can be used in a number of ways, including for samosas, wraps, rolls etc. Use the Recipe Search functionality on the website to discover more. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Breaded Liver With Pulled Pork Sauce Introduction & Inspiration For a dish that is simply 'breaded' liver it is extremely tasty, with an incredible flavour furnished by the rich pulled pork sauce. A wonderful change from other more bland liver dishes. The breading is provided by a very fine tripe 'flour'. I wouldn't suggest making the 'flour' every day since it's not very economical, however it can be a great treat for special occasions or when you fancy a change. Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x Breaded Liver With Pulled Pork Sauce Main Ingredients: 125g Veal Liver 30ml Pulled Pork Sauce 40g Crunchy Tallow Spread 25g Tallow or Lard - melted 150g Tripe 'Flour' for 'breading' (a very small amount is required for 'breading') 25ml Bone Broth Salt To Taste Recipe Instructions Give the veal liver a quick rinse under running water and then pat dry with a paper towel. Place the liver on a wooden chopping board. Use a pastry brush to coat the veal liver all over with soft tallow or lard. Sprinkle your liver with a little salt to taste. Sprinkle the tripe flour into a large enough dish, to a similar size as the slice of veal liver. Now use kitchen tongs to place the liver on top of the tripe 'flour' so that it becomes coated all over in the 'flour'. Take your kitchen tongs and then flip the liver over so that both sides of the liver are well coated. Add the crunchy tallow spread to the centre of a frying pan on medium-high heat. Once the tallow has melted and the pan is nice and hot, use the kitchen tongs to add the breaded liver to the centre of the pan. Leave to cook for 1 minute on this side, before getting the kitchen tongs and turning the liver over to cook for another minute on the other side. At this point you can add the pulled pork sauce to the pan. The juices will bubble a little. Tilt the frying pan slightly so that you can spoon a little of the juices over the top of the liver. Cook for another one minute on each side, turning the liver halfway through. Remove the pan from the heat, and allow the breaded liver to cool a little, before slicing the liver (optional), and placing it on a serving plate. Deglaze the frying pan by adding it back on the heat and pouring in the bone broth. Use a spatula or pastry brush to help loosen the fond. This will create even more flavour for the sauce. Pour the sauce from the pan into a jug and drizzle your liver with the remaining cooking juices. Bon Appetit! Tips 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. You can also coat your liver using egg yolk or liver pâté as well for variation. If using eggs, be sure to use free range, organic eggs. If you do not have any veal liver available, then use lamb or else beef liver instead. Check out my Pulled Pork Sauce, Crunchy Tallow Spread and Tripe 'Flour' recipes for instructions on how to make all of these. If you like this recipe, why not try out my Breaded Liver on Beef Crackling Purée too! If you're not able to use Tripe ‘Flour’ for the 'breading' you can always use crispy Parma Ham Powder or 'Pulled Pork Flour' or even just grind up some pork, beef or liver sheets into a fine powder. If you do not have any pulled pork sauce, you can always use a rich sauce like oxtail or lamb to provide a good amount of flavour. Video Not Available Yet....