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Regime Type: Without Eggs, Strict PKD (No Allowances) Pork Crackling Puree Introduction & Inspiration If you're looking for a fatty, flavour-packed accompaniment to various PKD dishes, this simple pork crackling purée is the perfect choice. It literally takes minutes to make, so you'll be very pleased you did! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 70g Pork Crackling Purée Main Ingredients: 50g Pork Crackling 50g Oxtail Cooking Juices Recipe Instructions Place the pork crackling and oxtail cooking juices into a pan on medium heat. Warm the crackling and juices. Once the pork crackling pieces are nice and warm, add them to a mini blender, together with 20ml (~3 tablespoons) of the oxtail cooking juices from the pan. Blend, until the pork crackling resembles a purée in consistency. Your Pork Crackling Purée is ready! Tips Ideally, purchase your meat and fat from pasture raised animals that are Nitrate, Nitrite & Additive Free. Check out my Lard and Pork Crackling - Air Fryer and Oxtail - Slow Cooker recipes for instructions on how to make these. Use the Recipe Search functionality on the website to discover how to incorporate Pork Crackling Purée into various dishes. If you do not have any oxtail cooking juices to hand, then why not use pulled pork cooking juices or lamb cooking juices, or at a pinch, bone broth. The more flavourful the cooking juices, the better the flavour profile of the Pork Crackling Purée will be. When you're making the pork crackling, remember to note down how much fat your pork crackling represents as part of the cooking process so that you maintain a good PKD ratio for your dishes when adding this delicious purée . Video Not Available Yet....

Regime Type: Without Eggs, PKD (With Allowances) Christmas Ice Cream Cheesecakes Introduction & Inspiration These delicious ice cream 'cheesecakes' can be enjoyed as a nice treat over the festive period. They are super tasty, easy to make and have no dairy in sight! I hope you will enjoy them as much as I do! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 2 x Christmas Ice Cream 'Cheesecakes' Ingredients: 40g Eskimo Pork Crackling Crumbs 20ml Raspberry Coulis 25g Creamy Brain Ice Cream 12g Crispy Parma Ham Flakes 25g Crispy Parma Ham Powder 5g Crushed up Christmas 'Chocolate' Shapes Recipe Instructions Make the ice cream in the Ninja Creami machine as per the recipe instructions. Add the pork crackling crumbs and crispy Parma ham powder to a small glass bowl and mix well together with a spoon. Add the mixture to the base of two cheesecake pots. Use the back of a spoon to flatten the crackling crumbs down to form an even layer. Pour the raspberry coulis over the top of the crackling crumbs layer. Add 1 scoop of the ice cream to the centre of each pot. Sprinkle with the crispy Parma ham flakes before adding the Crushed up Christmas 'Chocolate' Shapes. Drizzle with any remaining coulis. Serve immediately and enjoy! Tips Ideally, purchase your fat from pasture raised animals that are Nitrate, Nitrite & Additive Free. 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. If you are not able to use pork crackling crumbs, then substitute with beef crackling crumbs. Check out my Lard and Pork Crackling Crumbs - Air Fryer, Beef Crackling Crumbs, Raspberry Coulis and Creamy Brain Ice Cream recipes for instructions on how to make all of these. For an optimal PKD ratio, consider adding approx. 20g extra meat as part of your overall meal for each individual dessert. Or try an alternate ice cream like my Liver Ice Cream which would require just 18g extra meat for each individual dessert. Video Not Available Yet....

Regime Type: PKD (With Allowances) Halloween Fingers Introduction & Inspiration Halloween Fingers are just a fun activity you can do with your family to decorate your Halloween food. They are super simple to make and do not require very long to cook. Make them as detailed as you fancy. The spookier the better! Happy Halloween! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 8 x Halloween Fingers Main Ingredients: 2 -3 Parma Ham Slices (or equivalent) 4 Egg Yolks Recipe Instructions Lay your slices of Parma Ham on a a wooden chopping board. Use a pair of kitchen scissors to cut out rough finger shapes in the form of rectangles. They can be slightly different sizes, as you prefer. On one end of each rectangle cut a u shaped curve (this is where the nail will be formed by the egg yolk). Beat your egg yolks together in a glass bowl. Heat up a pan on medium heat. Once hot, pour in the egg yolk. Now lay your finger shapes on top of the egg yolks (space them out a little). Allow the egg yolk to cook for 4 or so minutes. Once done, use a spatula to transfer the cooked egg yolk from the pan and place it back onto the wooden chopping board. Once cool, cut around the finger shapes with kitchen scissors and when you get to the top of each finger (where you had made a u shape), cut an oval shape in the egg yolk for the nail. You decide how you would like the nails to appear! Your Halloween Fingers are ready to use. Happy Halloween! Tips Ideally, purchase your meat from pasture raised animals that are Nitrate, Nitrite & Additive Free. Be sure to use free range, organic eggs. Use the Recipe Search functionality on the website to discover how to incorporate Halloween Fingers into various recipes. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Sausage and Greaves Spread Introduction & Inspiration If you love smoked sausage and greaves pâté, then you'll appreciate this creamy combo. The spread is perfect for coating your PKD meats or spreading onto 'bread'. The flavours marry together so well. Give this a try and see what you think. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x 75ml pot of Sausage and Greaves Spread Main Ingredients: 40g Greaves Pâté 25g Eskimo Smoked Scout Sausage 10ml Bone Broth (Hot) Garnish 1 slice of sausage Recipe Instructions Chop the sausage into small cubes. Add the greaves p âté to a medium sized bowl and mash down with a fork until it's nice and soft. Add in the small cubes of sausage and combine well with the greaves p âté . Pour in the hot bone broth and give this a good mix in. If you're not going to be using the spread straightaway, use a spatula to add the contents of the bowl to an airtight glass container. Top with a slice of sausage for decoration (optional). Enjoy your sausage and greaves spread! Tips Ideally, purchase your meat, fat and bones from pasture raised animals that are Nitrate, Nitrite & Additive Free. Check out my Bone Broth - Pressure Cooker recipe for instructions on how to make this. Use the Recipe Search functionality on the website to discover how to incorporate Sausage and Greaves Spread into various dishes. Any one of the Eskimo Kitchen smoked sausages will work for this recipe. So if you are out of scout sausage then why not try another type from Eskimokitchen.eu . They're all delicious! Eskimo Smoked Scout Sausage is a traditional sausage made with just sea salt and pork, allowing the full flavour of the Hungarian Big White pork to shine through. It's also a perfect food for those with allergies or food sensitivities due to the absence of any spices. You can order this, and other wonderful products, from Eskimo Kitchen in Hungary: Eskimokitchen.eu Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Beef Tripe With Beef Flakes Introduction & Inspiration Beef Tripe With Beef Flakes are a wonderful alternative to flour in many recipes and are so versatile when you simply need an ingredient for coating meat, for incorporating into main meal or dessert mixtures or for sprinkling on top of recipes to add extra flavour and texture. They are well worth a try as they are so easy to make, and are full of nutrient dense ingredients. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x 120g Beef Tripe With Beef Flakes Main Ingredients: 3 x Beef Tripe Sheets With Beef Recipe Instructions Make the Beef Tripe Sheets With Beef as per the recipe instructions. Roughly tear up your Beef Tripe Sheets With Beef and place in a food processor, and then place the lid on the processor and set it on high speed until you achieve the desired flake size (Bigger flakes just require a quick whizz around, and with a slightly longer blend you can achieve a finer powder, similar to flour). Pour the Beef Tripe With Beef Flakes into an airtight container if you are not using them straightaway, and store in the fridge. Your Beef Tripe With Beef Flakes are ready to use. Tips Ideally, purchase your meat and offal 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. Beef Tripe With Beef Flakes can be used in a number of ways. Use the Recipe Search functionality on my website to discover more. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Braised Beef Cheek - Slow Cooker Introduction & Inspiration Beef cheeks are in my mind a really under-appreciated beef cut. They're rich in gelatine and collagen since they are covered with tiny connective tissues. They lend themselves so well to a low and slow method of cooking, becoming very juicy and gelatinous in the process! I hope you will try this recipe out to experience first hand this incredibly delicious, melt in the mouth cut of beef. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time 13 hours Serving Size 3 Main Ingredients: 620g Beef Cheek Salt (for Brining) 250ml Bone Broth 2 tbsp Tallow or Lard or Pork Back Fat Sprig Thyme or Rosemary (Optional) Recipe Instructions Place the beef cheek in a glass bowl and add 2 cups of water as well as 2 tbsp of salt. Mix the salt into the water and then place the bowl in the fridge for several hours (5 or so). Remove the glass bowl from the fridge and discard the salt water. Pat the beef cheek dry with paper towels. Add an extra sprinkle of salt (optional) over the meat. In your slow cooker, set the option to ‘Sear’ and melt the fat. Once the fat is hot, place the beef cheek into the slow cooker and sear all the sides of the meat. Use kitchen tongs to turn the beef cheek over until all the sides of the meat have a little colour. Switch off the ‘Sear’ option. Add one cup of bone broth to the slow cooker and any herbs (optional). Add the lid on to the slow cooker, set the valve on the lid to ‘Vent’ and then set to Low on the slow cooker and cook for 13 hours. Once the beef cheek is done, remove it from the slow cooker onto a wooden chopping board (tented with a little aluminium foil) and allow the meat to rest. Strain the beef cheek cooking liquid into a smaller pan over a low-medium heat. Stir from time to time while the sauce reduces and thickens slightly. To serve, slice the beef cheek on a cutting board and then place on serving plates and glaze the beef with the sauce. Tips You will know when the meat is cooked as you should be able to easily slice through it with a spoon. Try serving the beef cheek on a bed of mash. Check out my Creamy Tripe Mash recipe for instructions on how to make this. 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. Check out my Bone Broth - Pressure Cooker recipe for instructions on how to make this. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Beef Tripe Pasta Introduction & Inspiration The beef tripe sheets work perfectly to make 'pasta'. Clearly we're not talking about traditional pasta here with its huge carb load and detrimental ingredient profile. Rather, we are talking about fettucine style beef tripe 'pasta', which is a lot more beneficial to our health and well-being, and is delicious to boot! Making beef tripe ‘pasta’ can be facilitated with the Fettuccine pasta attachment for the KitchenAid, if you happen to have one handy. I always wondered what would become of these attachments once I changed to a healthier way of eating. I am pleased to say this attachment has got a new lease of life, making this healthier type of 'pasta'. Otherwise, using a regular old kitchen knife or pizza cutter is just as good for cutting your fettuccine style strips and is probably quicker, but I do love my kitchen gadgets! So go on, give this new style of 'pasta' making a try. Your body, taste buds and health will thank you for it! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time N/A Serving Size Beef Tripe 'Pasta' Main Ingredients: 1 x Beef Tripe Sheet Recipe Instructions Important: Make your Beef Tripe sheet as per the recipe instructions. Allow the sheet to cool down fully, before placing it in the fridge for at least one day as it needs to be cold and have slightly less moisture in it. If you make the sheet too soon, it may not cut well with the pasta attachment. Perform a test with a small piece of the sheet if need be, to check it's ready. Ignore this note if you'll be making your 'pasta' using the manual method. KitchenAid Method Cut your beef tripe sheet so that the width will fit into your pasta attachment. Add a 'Fettucine' attachment to a KitchenAid device, switch the machine on to a Medium speed. Slowly feed the end of one of the sheet into the machine, placing a bowl underneath the attachment for the 'pasta' to fall into. Reserve. Manual Method If you do not have a machine to cut the sheet into pasta style strips, simply place the sheet on a large wooden chopping board and cut long strips with a width of approximately 5mm for fettucine. Your beef tripe 'pasta' is ready! Tips As per the instructions above, place your Beef Tripe sheet in the fridge for at least one day as it needs to have slightly less moisture in it for a good cut. Ideally, purchase your offal from pasture raised animals that are Nitrate, Nitrite & Additive Free. Check out my Beef Tripe Sheet recipe for instructions on how to make this. Use the Recipe Search functionality on the website to discover how to incorporate Beef Tripe 'Pasta' into various dishes. Why not try making Liver ‘Pasta’ or Liver and Egg ‘Pasta’ too! Be sure to add an appropriate amount of fat to accompany your 'pasta', to achieve a perfect PKD ratio. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Bone Marrow Liquid and Crumbs Introduction & Inspiration Once you have oven roasted your bone marrows, you can make bone marrow liquid in addition to bone marrow crumbs. I tend to do this when I am looking to have my bone marrow liquid nice and clear with no little bits in (to make 'chocolate' and ice cream for example). By performing this extra step, you will be able to render off a little extra fat from the bone marrow before sieving it and removing any remaining little bits with a cheesecloth. The result is a delightful liquid that is ready to be used in numerous different ways in recipes. It's the equivalent of liquid gold! What will become of the bone marrow crumbs you ask? I find these are great to add into dressings (like the Creamy Crumble Dressing) and also when making little buns. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 150ml Bone Marrow Liquid 37g Bone Marrow Crumbs Main Ingredients: 187g Oven Roasted Bone Marrow Recipe Instructions Make the oven roasted bone marrow as per the recipe instructions. Remove them from the oven and allow them to cool a few minutes. With a pair of oven gloves, hold the bones and scoop the bone marrow out of each bone over a medium sized pan. (To Note: Place all the empty bones on a plate and once cool, place the bones in a freezer safe container, to make bone broth with later). Place the pan on low-medium heat and cook for approx. 5 minutes to render a little more fat from the bone marrow. Stir regularly. Place a fine meshed sieve over a glass container. Carefully pour the bone marrow from the pan into the sieve. The liquid fat will drain through the sieve into the container. What remains in the sieve are the bone marrow crumbs. Use a spatula to press down on the bone marrow crumbs to extract any remaining liquid fat from the bone marrow. Once there is no further fat falling into the glass container, use the spatula to place the bone marrow crumbs that remain in the sieve, into an airtight glass container. Repeat this process until all the bone marrow in the pan has been poured into the sieve. Allow the bone marrow crumbs to cool down in the container, before placing the lid on the container and storing it in the fridge. To Note: The bone marrow liquid in the glass container can be poured through a cheesecloth into an airtight glass container. This will remove any finer bits still present in the bone marrow liquid that the sieve didn't catch. Allow the liquid to cool down, before placing the lid on the container and storing it in the fridge. Tips Ideally, purchase your meat, fat and bones from pasture raised animals that are Nitrate, Nitrite & Additive Free. Check out my Oven Roasted Bone Marrow recipe for instructions on how to make this. Use the Recipe Search functionality on the website to discover how to incorporate bone marrow liquid and crumbs into various dishes. Video Not Available Yet....

Regime Type: Without Eggs, PKD (With Allowances) Blackberry Coulis Introduction & Inspiration This is a wonderful coulis to make as the colour is extremely vibrant and the flavour of the blackcurrant is delicious! A small amount goes a long way in fact and so it's ideal for drizzling over homemade ice cream or paired with certain meats like oxtail for example. Give it a try. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x 265ml Blackberry Coulis Main Ingredients: 270g Blackberries 85ml Bone Broth 20g Honey (optional) Recipe Instructions Wash the blackberries under running water. Combine the honey, bone broth and blackberries in a pan and cook on low-medium heat, with a lid, until the honey is all melted and the fruit is soft (10 - 15 minutes). Stir occasionally. Place the mixture into a blender and blend until the mixture is smooth. Pour the mixture through a fine-mesh strainer set over an airtight glass container. 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 seeds. Once the blackberry coulis has cooled, place the lid on the container and store in the fridge. Tips If your blackberries are nice and ripe then it may well not be necessary to add a lot of honey. Perform a taste test first. Any honey or fruit should be of organic quality, and are only recommended in small quantities for those who have recovered from any kind of health condition. To make Blackcurrant Juice, simply mix in some additional warm bone broth at the end, until you achieve the desired consistency. Check out my Bone Broth - Pressure Cooker recipe for instructions on how to make this. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Crackling and Liver Filling Introduction & Inspiration This easy to make filling, is 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 has a great PKD ratio. I hope you like it! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 110g Crackling and Liver Filling Main Ingredients: 95g Veal Liver 40g Eskimo Mangalica Pork Crackling 4g Lard for Frying Salt To Taste Recipe Instructions Chop the veal liver into small pieces. Add the liver 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 liver 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 liver filling to a ramekin. Your Crackling and Liver 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 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.eu Use the Recipe Search functionality on the website to discover how to incorporate Crackling and Liver 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 Liver Filling is great warm and is also wonderful cold too, so why not try it both ways. It's also wonderful with a little creamy bone marrow mayonnaise added. You can also substitute lard for tallow and pork crackling for beef crackling for variation too! If you like this filling, why not try my Crackling and Heart Filling too! Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Brains - Poached Introduction & Inspiration Brains are a very nutrient dense ingredient, however they may be off putting initially and so a key way to introduce them into your diet is by disguising them. Using them in various recipes including dressings, mayonnaises and even ice cream, can be a great way to overcome the initial reticence associated with using them. Poaching the brains in water allows them to retain their creamy texture and will make cooking or frying them a little easier as they will become a little firmer as well. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Up to 30 Minutes* Serving Size 166g Lamb Brains - Poached Main Ingredients: 170g Lamb Brains Salt Recipe Instructions Gently rinse the brains under running water to remove any bone fragments that may still be lodged in the brains. Soak the brains for 30 minutes in water and some salt to get the blood out. Now drain off the water and fill with clean water and salt and allow to soak a further 30 minutes. The water should run clear. This helps the brains keep a light colour. Remove the brains from the fridge, drain off the water and place the brains in a pan of fresh water and bring the water to a boil, before turning down to a simmer (not boiling). Cook for 15 minutes until the brains have firmed up. Allow the brains to cool in the liquid. Check for membranes which will look like a cloudy veil, and if there are any, try and peel them off. If you are going to use the brains straightaway then you can pat them dry with a paper towel. Otherwise, reserve the cooking liquid as you may use this to store brains if needed (up to two days). Your poached brains are now ready! Tips Brains are extremely perishable, so purchase them as fresh as possible and aim to use them within 24 hours. Ideally, purchase your meat 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 Brains - Poached into various dishes. After cooking, the brains end up tasting reminiscent of a firm ricotta, or another mild cheese. They blend nicely into the background and make a nutrient dense breakfast for the PKD and offal enthusiast. Brains are a very nutrient dense ingredient, however they may be off putting initially and so a key way to introduce them into your diet is by disguising them. Using them in cake or fritter form can be a great way to overcome the initial reticence associated with using them. Poaching the brains in water allows them to retain their creamy texture and will make cooking or frying them a little easier as they will become a little firmer. *You can poach various type of brains using the exact same method. The only thing to change slightly is the cooking time. Poach pig or calf brains for 20 minutes and beef brains for 30 minutes. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Beef Tripe Sheets With Beef Introduction & Inspiration These nutrient dense Beef Tripe Sheets With Beef are easy to prepare and useful for so many recipes. You can use them to make samosas, rolls, tripe with beef flakes for desserts, ice cream wafers....the list goes on and on. I hope you will give them a whirl! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 3 x Beef Tripe Sheets With Beef Main Ingredients: 100g Pressure Cooked Beef Tripe 110g Cooked Minced Meat 80ml Bone Broth 80g Oven Roasted Bone Marrow Salt To Taste Recipe Instructions Preheat oven to 175c (convection- middle shelf). Place all the ingredients into a pan on low-medium heat, and allow the bone marrow to melt and the other ingredients to be warm (5 minutes or so). Allow the mixture to cool slightly and then pour all ingredients out of the pan into a high speed blender and blend until the mixture is nice and smooth. Grease a silicone baking mat (e.g. De Buyer) with tallow or lard. Pour approx. 100ml of the mixture on to the silicone mat (that's 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 minutes (check often towards the end of the cooking time) Once cooked, remove the baking tray from the oven on to a heat resistant mat on the kitchen countertop and allow to cool for a few 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 greased the silicone mat). Repeat the above steps to make the remaining sheet. Store the Beef Tripe Sheets With Beef in your fridge. Tips Ideally, purchase your meat and offal 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 Beef Tripe - Pressure Cooker and Bone Broth - Pressure Cooker recipes for instructions on how to make these. Beef Tripe Sheets With Beef can be used in a number of ways, including for samosas, wraps, rolls etc. Use the Recipe Search functionality on my website to discover more. Video Not Available Yet....

Regime Type: Without Eggs, PKD (With Allowances) Beef Tripe 'Cheesecake' Filling - Sweet Introduction & Inspiration This 'Cheesecake' filling is lovely and smooth. It’s creamy with a taste that’s reminiscent of milk. For me it has an almost perfect 'cheesecake' filling texture, while being totally dairy free. It's an ideal way to whip up some of those old childhood classic desserts such as Cheesecake, with ingredients that won't compromise your health. X Nic Recipe Overview Preparation Time Less than 30 minutes (To Note: The 'Cheesecake' Filling needs to be placed in the freezer for at least 24 hours once made) Cooking Time - Serving Size 1 x 200g Beef Tripe 'Cheesecake' Filling - Sweet Main Ingredients: 100g Pressure Cooked Beef Tripe 75ml Bone Broth 40g Oven Roasted Bone Marrow 15g Honey - Local & Organic Recipe Instructions Place all the ingredients (with the exception of the honey) into a pan on low heat, and stir until the bone marrow has rendered a lot of it's fat. Pour all the ingredients into a high speed blender container. Add the honey to the blender container, screw the lid on and blend all the ingredients until nice and smooth. Pour the mixture into a Ninja Creami Pot and freeze for 24+ hours. Remove the Ninja Creami Pot from the Freezer and use the 'Light Ice Cream' function to prepare the 'Cheesecake' filling. (To Note: This may take 4 or even 5 blends until a good consistency is reached, so be patient). Once the 'Cheesecake' filling consistency is to your liking, it's ready to use in a variety of recipes, and will keep it's consistency in the fridge. If you are not using the 'Cheesecake' filling immediately, store it in an airtight container in the fridge. Tips Ideally, purchase your meat and offal from pasture raised animals that are Nitrate, Nitrite & Additive Free. Any honey should be local and organic 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 Bone Broth - Pressure Cooker recipes for instructions on how to make these. Check out my Birthday 'Cheesecake' recipe for ideas on how to use your 'Cheesecake' Filling. If you do not happen to have a Ninja Creami device, then all is not lost. You s hould still be able to make this 'Cheesecake' filling. You will simply need to remove the pot from the freezer and allow the contents to soften sufficiently, before giving it a good mix up to get the consistency you're looking for. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Beef Flakes Introduction & Inspiration Starting with healthy ingredients has always been my priority, and these beef flakes are extremely versatile and give you all the health benefits from grass fed minced beef at the same time! They can be ground into a fine powder similar to flour, or simply kept as bigger flakes for coating your favourite food or indeed for making your favourite 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 1 x 200g Beef Flakes Main Ingredients: 5 x Beef Sheets Recipe Instructions Make the Beef Sheets as per the recipe instructions. Roughly tear up your beef sheets into a food processor, and then place the lid on the processor and set it on high speed until you achieve the desired flake size (Bigger flakes just require a quick whizz around, and with a slightly longer blend you can achieve a finer powder, similar to flour). Pour the Beef Flakes into an airtight container if you are not using them straightaway, and store in the fridge. Your Beef Flakes are ready to use. Tips Ideally, purchase your meat from pasture raised animals that are Nitrate, Nitrite & Additive Free. Check out my Beef Sheet recipe for instructions on how to make this. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Beef Sheets Introduction & Inspiration These healthy Beef Sheets are incredibly useful for so many recipes. You can use them to make samosas, rolls, beef flakes for desserts, ice cream wafers....the list goes on and on. They are also super easy to prepare and quick to cook. I hope you will give them a whirl! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 2 x Beef Sheets Main Ingredients: 100g Cooked Minced Beef 4 x Pork Jelly Cubes (weighing 95g in total) 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 (5 minutes or so). 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 half of the mixture on to the silicone mat on a baking tray and spread out a thin layer of the mixture using a spatula to cover the silicone mat. 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 and 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. Follow the above steps to make the second Beef Sheet. While still warm, transfer the Beef Sheets on to some greaseproof paper to avoid them going cold and potentially sticking to the silicone mats (this shouldn't happen if you remembered to grease the mats). Your Beef Sheets are now ready to use. If you are not going to be using the Beef Sheets straightaway, then store them on the greaseproof paper in an airtight container in the fridge ideally. Tips Ideally, purchase your meat 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. Beef Sheets can be used in a number of ways, including for samosas, wraps, rolls etc. Use the Recipe Search functionality on my website to discover more. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Beef Tripe 'Rice' Introduction & Inspiration Beef Tripe 'Rice' is the name I give to pressure cooked beef tripe that has been cooled in the fridge and then chopped up finely in the food processor until it resembles rice. It's great to use for savoury meat dishes, and also perfect for many dessert, starters and other snack recipes. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 90g Beef Tripe 'Rice' Main Ingredients: 90g Pressure Cooked Beef Tripe Recipe Instructions Remove the tripe from the refrigerator and place the cold tripe into a high speed food processor. Chop the tripe in the food processor until it resembles rice. Use a spatula to remove the beef tripe 'rice' from the food processor and transfer it into an airtight glass container and store in the fridge until you are ready to use it. Tips Serving Suggestion: I love melting a little tallow into a pan on low heat, and then adding my beef tripe 'rice' to the warm tallow to heat up. Add a pinch of salt to the pan, stir regularly and then when the tripe is nice and warm you can serve it with lamb or steak on top for example. Ideally, purchase your meat and offal from pasture raised animals that are Nitrate, Nitrite & Additive Free. Check out my Beef Tripe - Pressure Cooker recipe for instructions on how to make this. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Beef Tripe - Pressure Cooker Introduction & Inspiration As a newcomer to using beef tripe, I wanted to find the easiest and most effective way to prepare it, without spending hours and hours in the kitchen boiling it. Tripe itself when you look at it for the first time is somewhat of a daunting thing and has a little bit of a pong to it! So, to get it ready for use in my recipes I wanted to make the process as easy as possible using a pressure cooker. Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size Pressure Cooked Beef Tripe Main Ingredients: 1 - 1.5 kg Raw Beef Tripe Salt - several tablespoons Water Recipe Instructions Clean the beef tripe well under running water (or use a combination of rubbing with salt then rinsing under running water) Add the beef tripe to the container of your pressure cooker. Fill the container with water to just cover the beef tripe and add several tablespoons of salt to the container and stir in. Place the lid on the pressure cooker and move the valve to the 'Seal' position. Cook on HIGH pressure for 18-20 minutes, and use the quick pressure release at the end. Remove the pressure cooker lid (once the quick pressure release is complete). Discard the cooking juices. Rinse the cooked tripe under hot water and then drain. From here you can use the pressure cooked beef tripe in a number of different recipes. If you are not going to be using the pressure cooked beef tripe straightaway, then once cooled, place in an airtight container and store in the fridge, or alternatively freeze in small jars so that you always have some on hand for different recipes. Tips Ideally, purchase your meat and offal from pasture raised animals. Try and use white sea salt or rock salt that contains no anticaking agents or other additives. Check out the numerous recipes I have on the website (use the Recipe Search facility) for how to use this wonderful ingredient. I have found that when pressure cooking beef tripe, the volume of tripe that remains after cooking is a lot less by volume (30 - 40% less), so make sure you take this into account. See my section on Tripe Fundamentals for more ideas on cooking with beef tripe. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Beef Tripe Crumbs Introduction & Inspiration Beef Tripe Crumbs are ideal for different recipes like crumble as when dried a little they become a little more crisp while remaining slightly chewy on the inside. Try them out for yourself. You'll be impressed with their texture and versatility. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x 60g Beef Tripe Crumbs Main Ingredients: 150g Beef Tripe 'Rice' Recipe Instructions Pre Heat the oven to 150c. Prepare the Beef Tripe ' Rice' as per the recipe instructions. Pour the desired quantity (* See Tips Section Below) of the beef tripe 'rice' onto a greased silicone mat on a baking tray. Place the baking tray in the middle of the oven for 25-30 minutes, or until the Beef Tripe Crumbs are sufficiently dry but still retaining a little moisture inside them. Check by testing the crumbs at regular intervals towards the end of the cooking process. Once the Beef Tripe Crumbs are cooked to the right consistency, remove the baking tray from the oven and allow them to cool down. Your Beef Tripe Crumbs are now ready to use. Any Beef Tripe Crumb leftovers can be placed in an airtight container and stored in the fridge. Tips Beef tripe will shrink in volume with cooking (expect 50-60% shrinkage), so bear this in mind. For example 150g of Pressure Cooked Beef Tripe will yield approximately 60g Beef Tripe Crumbs. Check out my Beef Tripe - Pressure Cooker and Beef Tripe 'Rice' recipes for instructions on how to make these. Use the Recipe Search functionality on the website to discover how to incorporate Beef Tripe Crumbs into various dishes. Ideally, purchase your meat and offal from pasture raised animals that are Nitrate, Nitrite & Additive Free. Video Not Available Yet....

Regime Type: Without Eggs, PKD (With Allowances) Apple Puree Sauce Introduction & Inspiration Apple Purée Sauce makes a great accompaniment for many ingredients. The slight sweetness of the apple sauce complements the richness of things like pork chops, and the two flavours together make a satisfying meal. It also goes well with many other types of meat, such as chicken and beef and can be used for desserts like Apple Crumble to add subtle flavour. It's something that's nice to try from time to time as a special treat. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x 85g Pot of Apple Purée Sauce Main Ingredients 1 x Apple 20ml Water or Bone Broth 6g Honey Recipe Instructions Peel and core the apple. Chop the apple into slices and then chop the slices into smaller pieces. Place the apple pieces into a small pan, together with 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, before transferring to a lidded glass pot and placing in the fridge. Tips Any fruit s hould be of organic quality, and are 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 Apple Purée Sauce into various dishes. Apple purée sauce is lovely with pork slices or on top of a pizza for a sweet & savoury effect. It's also perfect for dessert recipes such as Apple Crumble. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Beef Sheets With Liver Introduction & Inspiration These nutrient rich beef sheets with liver are so versatile and can be used for making things like rolls, wraps or even samosas. They can also be turned into flakes, to make other amazing dessert and savoury dishes. They are super quick to whip up and taste great. I hope you will give them a try so you can see for yourself how useful they are. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 2 x Beef Sheets With Liver Main Ingredients: 80g Cooked Minced Meat 30g Raw Veal Liver 50g Oven Roasted Bone Marrow 60ml Bone Broth 95g Pork Jelly Cubes Salt To Taste Recipe Instructions Preheat oven to 175c (convection- middle shelf) Place all ingredients into a pan and cook on low heat, stirring often, until all the pork jelly and bone marrow has melted and the liver is almost cooked but still slightly pink inside. Pour the ingredients into a high speed blender and blend until the mixture is smooth. Grease a silicone baking mat (e.g. De Buyer) with tallow or lard. Pour half of the mixture on to the silicone mat on a baking tray and spread out a thin layer of the mixture using a spatula to cover the mat. Place the baking tray in the oven and cook for 13-14 minutes (check often towards the end of the cooking time as you should be able to peel the sides up of the sheet, without any ingredients sticking to the mat). Remove the baking tray from the oven and allow to cool on the kitchen countertop for 10 minutes or so. If you are not going to be using the Beef Sheets With Liver straightaway, transfer them on to some greaseproof paper and cover. Place them in the fridge. Tips Ideally, purchase your meat 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 Pork Jelly Cubes and Bone Broth - pressure Cooker recipes for instructions on how to make these. Beef Sheets With Liver can be used in a number of ways, including for samosas, wraps, rolls etc. Use the Recipe Search functionality on my website to discover more. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Beef Short Ribs Introduction & Inspiration These beef short ribs were just so amazingly succulent. The beef ribs were cooked low and slow overnight, creating the most tender and flavoursome meat experience. It was a really treat for the taste buds! I hope you'll give this method of cooking beef short ribs a try. It doesn't disappoint! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time 14 Hours - Slow Cooker (on LOW) Serving Size Beef Short Ribs Main Ingredients: Beef Short Ribs* 700ml Bone Broth** Tallow or Lard for searing Salt to Taste For Valentine's Day Serve with a Tallow/Lard or Bone Marrow Heart Shape Recipe Instructions In the slow cooker, add the tallow and set the slow cooker to Sear mode. Sear the beef short ribs on all sides until slightly browned. Use a pair of kitchen tongs to help turn the beef short ribs over. Pour the bone broth over the top of the beef short ribs. Place the lid on the slow cooker and set to Vent on the lid. Set the Time to 14 hours on LOW (or 12 hours + 2, if there is a maximum time limit on your device). After 14 hours, open the lid and check whether the meat is falling apart easily from the bone. Remove the beef short ribs and fat cap from the slow cooker and place in the centre of a warm serving plate. Season with a little salt and drizzle over some of the cooking juices. For special occasions, serve with a little heart shape on top, made of animal fat. Enjoy! Tips *I highly recommend you fill your slow cooker with as many beef short ribs as will fit in the container so that the whole family can experience the culinary delight of slow cooked beef short ribs. Save the beef short rib bones as they are great for making even more gelatinous bone broth. Check out my Bone Broth - Pressure Cooker recipe for instructions on how to make this. Ideally, purchase your meat from pasture raised animals that are Nitrate, Nitrite & Additive Free. **Ensure you add a good amount of broth. Add more if you are cooking a lot of beef ribs. The broth created is just delicious. If you have a chance before serving this tasty dish, take a ladle and pour some of the beef short rib cooking juices into a pan on medium-high heat with a pinch of salt. 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 sauce from the pan into a serving jug ready for use. As a final touch, add a heart shape of animal fat (tallow/lard or bone marrow for example) on top of the meat to serve for special occasions like Valentine's Day. Add the amount that will ensure a good PKD ratio, depending on how fatty your beef short ribs are. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Beef Steak and Smoked Mangalica Kolozsvari Bacon Introduction & Inspiration An extremely tender cut of meat, with some amazing flavours coming from the smoked Mangalica Kolozsvari Bacon. Lovely and satisfying, and so simple to prepare. 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 Serving Main Ingredients: 150g Chateaubriand Beef Steak 50g Smoked Mangalica Kolozsvari Bacon Salt To Taste Recipe Instructions On a wooden chopping board, cut a few slices of bacon. Place the bacon slices in a frying pan on medium-high heat, and allow them to cook for a minute or so on each side. Add the steak to the centre of the pan and cook, turning with kitchen tongs, until the steak is prepared to your liking and the bacon is nice and crispy. Remove the steak and bacon onto a serving plate, add a touch of salt to the steak (optional) and pour the cooking juices over the top. Enjoy! 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. Kolozsvari is a type of traditional smoked bacon from the Cluj-Napoca region of Romania. It crisps up beautifully in the pan. You can order it from Eskimo Kitchen in Hungary Eskimokitchen.eu Their products are all free from harmful additives and preservatives and they have a wonderful selection of produce. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Bacon and Bacon Fat - Smoked Introduction & Inspiration The fat from cooking Smoked Mangalica Kolozsvari Bacon is truly wonderful and intense, and the bacon crisps up beautifully in the pan. I love sourcing my Smoked Mangalica Kolozsvari Bacon from Eskimo Kitchen in Hungary as it's not only delicious but it's also nitrate and nitrite free. You must give this bacon a try! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size Smoked Mangalica Kolozsvari Bacon Bacon Fat Main Ingredients: Smoked Mangalica Kolozsvari Bacon Recipe Instructions Place your Smoked Mangalica Kolozsvari Bacon on a chopping board and cut off some thick slices. On a medium heat, add slices to a large frying pan. Place a grease splatter screen over the top of your frying pan. Allow the slices to cook and release the fat during the cooking process. Periodically pour off the fat into a bacon grease/fat container. Turn the Smoked Mangalica Kolozsvari Bacon over from time to time as well, until cooked to your desired level of doneness. Remove the bacon into a glass dish using kitchen tongs. Pour any remaining rendered fat off into the container, and store it either in the fridge or on the countertop with the lid on. Tips Store the bacon grease/fat container on your countertop or in the fridge. As you cook more bacon or back fat, simply add the rendered fat to the pot. Bacon fat comes in very handy for different recipes. Ideally, purchase your back fat from pasture raised animals that are Nitrate, Nitrite & Additive Free. Check out my Bacon Mayonnaise recipe for instructions on how to make use of your Bacon Fat. Kolozsvari is a type of traditional smoked bacon from the Cluj-napoca region of Romania. It crisps up beautifully in the pan. This smoked bacon is nitrate and nitrite-free. You can order this, and other wonderful products, from Eskimo Kitchen in Hungary: Eskimokitchen.eu Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Beef Crackling Crumbs Introduction & Inspiration Beef crackling crumbs 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 will give them a go! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 80g Beef Crackling Crumbs Main Ingredients: 80g Beef Crackling Recipe Instructions Make the Beef Crackling as per the recipe instructions. Place the beef crackling in the fridge or freezer (if you're not using it straightaway) to ensure the beef crackling is nice and chilled before turning it into crumbs. Pour the desired quantity of the beef crackling crumbs in a small mini-blender, and pulse the ingredients until the beef crackling resembles crumbs. Your Beef Crackling Crumbs are now ready to use. They can be placed in an airtight container and stored in the fridge or freezer. 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 Beef Crackling recipe for instructions on how to make this. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Beef Tripe Flakes Introduction & Inspiration Beef Tripe Flakes are a wonderful alternative to flour in many recipes and are so versatile when you simply need an ingredient for coating meat, for incorporating into main meal or dessert mixtures or simply for sprinkling on top of recipes to add extra flavour and texture. They are well worth a try, and are full of nutrient dense ingredients. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 130g Beef Tripe Flakes Main Ingredients: 3 x Beef Tripe Sheets Recipe Instructions Make the Beef Tripe Sheets as per the recipe instructions. Roughly tear up your 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 Tripe Flakes into an airtight container if you are not using them straightaway, and store in the fridge. Your Beef Tripe Flakes are ready to use. Tips Ideally, purchase your offal from pasture raised animals that are Nitrate, Nitrite & Additive Free. Check out my Tripe Sheet recipe for instructions on how to make this. Video Not Available Yet....