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Regime Type: Without Eggs, Strict PKD (No Allowances) 'Bread' Circles - Oxtail Introduction & Inspiration These little 'Bread' circles made out of Oxtail are perfect for making a quick sandwich while you're on the go! They are not only nutrient dense but they also taste delicious! I hope you will give them a try. I am sure you'll be pleasantly surprised. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 4 x 'Bread' Circles - Oxtail Main Ingredients: 160g Oxtail Leftovers 90g Whipped Bone Marrow 60ml Bone Broth Salt to Taste Recipe Instructions Preheat the oven to 160c. Melt the whipped bone marrow in a medium pan with all the other ingredients. Once the whipped bone marrow has melted, place all the ingredients into a blender. Blend the ingredients for 30 - 60 seconds until smooth. Place a silicone mat on a baking tray with 4 metallic circles (greased on the inside with tallow or lard) on top. Divide the contents of the blender equally between the 4 metallic circles and smooth the circle tops flat with a spoon if need be. Place the baking tray in a preheated oven at 160° and cook for 25 minutes. Use the ‘browning’ option on your oven to brown the 'Bread' Circles for 3-5 minutes (keep an eye on them so that they don't burn!) Remove the baking tray from the oven and allow the 'Bread' circles to cool on the countertop. Once the 'Bread' circles are cool enough to handle, carefully remove the metallic circles from around them. Your ‘Bread’ circles are ready! (If you are not using your 'Bread' circles immediately, then simply place them into an airtight container and store them in the fridge). Tips Check out my Bone Broth - Pressure Cooker, Whipped Bone Marrow and Oxtail - Slow Cooker recipes for instructions on how to make these. 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. As they cool, these 'bread' circles will become even sturdier and are ideal for making sandwiches. Check out my Savoury Brunch Sandwich for just one of the many ways to use these wonderful 'Bread' Circles. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Beef Tripe Flour Introduction & Inspiration Beef Tripe 'Flour' was more of an experiment than anything else, given the recent interest in alternatives to conventional flour in the carnivore world. It works well in terms of producing a very fine 'flour' with a gorgeous sandy colour. That being said, it makes only a very small amount of flour compared to the amount of beef tripe required to make it. So better to reserve for special occasions if you wish to experiment! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 1h 30 minutes Serving Size 65g Pot of Beef Tripe 'Flour' Main Ingredients: 300g Pressure Cooked Tripe Recipe Instructions Cook the beef tripe in the pressure cooker as per the recipe instructions. Once cool, place the tripe in an airtight glass container and refrigerate overnight. The Next Day Pre heat your oven to 150c (we are not wanting to burn the tripe so we are using this lower heat). Add the tripe to a food processor. Whizz the tripe up until you obtain a fine crushed up consistency. Line a baking tray with greaseproof paper and then pour the tripe bits on and spread out evenly. Cook for 20 minutes then bring the tray out and use a spatula to turn over the tripe and check on how dry it's getting. It will feel damp when you touch it with your hands still. Place the tray back in the oven and cook for a further 20 minutes and then remove from the oven and check again. It will likely still be a little moist, so just use the spatula or your hands and give the tripe a mix up on the baking tray. Place the tray back in the oven for a further 20 minutes. If you touch the tripe bits now and they feel dry, you know the tripe is cooked enough. If there is still a little moisture sensation, then add the tray back to the oven for 15 minutes and then check. Once the tripe crumbs are fully cool, add them to a blender or coffee grinder and blend until they turn into a fine powder. Place the beef tripe 'flour' in an airtight container and store in the fridge until you are ready to use it. Tips Ideally, purchase your offal from pasture raised animals that are Nitrate, Nitrite & Additive Free. Use the Recipe Search functionality on the website to discover how to incorporate beef tripe ‘flour’ into various dishes. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Beef Crackling Puree Introduction & Inspiration This simple beef crackling purée has a lovely creamy texture to it and works so well as a fatty, flavour-packed accompaniment to various PKD dishes. It takes just minutes to prepare and so is perfect when you're on a tight schedule. I hope you'll enjoy it. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 70g Beef Crackling Purée Main Ingredients: 50g Beef Crackling 50ml Oxtail Cooking Juices Salt To Taste Recipe Instructions Place the beef crackling, oxtail cooking juices and a pinch of salt into a pan on medium heat. Warm the crackling and juices. Once the beef 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 beef crackling resembles a purée in consistency. Your Beef Crackling Purée is ready! Tips Ideally, purchase your meat and fat from pasture raised animals that are Nitrate, Nitrite & Additive Free. Check out my Beef Crackling 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 Beef 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 Beef Crackling Purée will be. When you're making the beef crackling, remember to note down how much fat your beef 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) Beef Flake Cakes Introduction & Inspiration I wanted to create a tasty dessert that could hold some little 'Chocolate' shapes to welcome in Spring, and these Beef Flake Cakes really delivered! They are extremely filling and have a wonderful depth of flavour. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 8 x Beef Flake Cakes Main Ingredients: 200g Beef Flakes 90g Lard 40g Honey Tallow or Lard - to grease a silicone mould Decoration: 1 x 'Chocolate' Shape per Nest 1 x Oxtail Jelly Shape per Nest Frozen Lard Recipe Instructions Make the Beef Flakes as per the recipe instructions. In a glass bowl add the beef flakes and the lard (this should be soft). Use the back of a spoon to cream the lard into the beef flakes until all the beef flakes are coated in lard and they are moist. Next add the honey into the bowl and use the spoon to mix the ingredients well together so that all the beef flakes are nicely coated in honey. Grease an 8 hole circular silicone mould tray with tallow or lard. Divide the contents of the bowl equally between the 8 holes of the mould. Once the mixture is in each hole, use your fingers or the back of a spoon to shape the beef flakes in each hole into a nest shape with a slightly lower centre and higher sides. Repeat this process for all the beef flake holes. Place the silicone mould tray in the fridge and allow the Beef Flake Cakes to harden for 1-2 hours. Decoration Instructions: Remove the Beef Flake Cakes carefully from the silicone mould and place on a serving plate. Place 1 x 'Chocolate' shape and 1 x Oxtail Jelly Shape in the centre of each cake. Grate a little frozen lard over the top of each Beef Flake Cake. Enjoy! Tips Ideally, purchase your meat and fat from pasture raised animals that are Nitrate, Nitrite & Additive Free. Any honey should be of organic quality, and is only recommended in small quantities for those who have recovered from any kind of health condition. Check out my Beef Flake and Spring 'Chocolate' Shapes recipes for instructions on how to make these. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) 'Bread' Circles - Beef Cheek Introduction & Inspiration These little 'Bread' circles made out of Beef Cheek are super quick to whip up and make the perfect 'bread' option when you want a quick sandwich while you're on the go! They are not only nutrient dense, but they also taste delicious! I hope you will give them a try. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 4 x 'Bread' Circles - Beef Cheek Main Ingredients: 160g Beef Cheek Leftovers 90g Bone Marrow - Whipped 60ml Bone Broth Salt to Taste Recipe Instructions Preheat the oven to 160c. Melt the whipped bone marrow in a medium pan with all the other ingredients. Once the whipped bone marrow has melted, place all the ingredients into a blender. Blend the ingredients for 30 - 60 seconds until smooth. Place a silicone mat on a baking tray with 4 metallic circles (greased on the inside with tallow or lard) on top. Divide the contents of the blender equally between the 4 metallic circles and smooth the circle tops flat with a spoon if need be. Place the baking tray in a preheated oven at 160° and cook for 25 minutes. Use the ‘browning’ option on your oven to brown the 'Bread' Circles for 3-5 minutes (keep an eye on them so that they don't burn!) Remove the baking tray from the oven and allow the 'Bread' circles to cool on the countertop. Once the 'Bread' circles are cool enough to handle, carefully remove the metallic circles from around them. Your ‘Bread’ circles are ready! (If you are not using your 'Bread' circles immediately, then simply place them into an airtight container and store them in the fridge). Tips Check out my Bone Broth - Pressure Cooker, Whipped Bone Marrow and Braised Beef Cheek- Slow Cooker recipes for instructions on how to make these. 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. As they cool, these 'bread' circles will become even sturdier and are ideal for making sandwiches. Video Not Available Yet....

Regime Type: PKD (With Allowances) Tripe Bread Introduction & Inspiration This may seem somewhat strange as a bread option, but it actually works really well! It has a great PKD ratio, a very neutral taste and if anything has a certain creaminess to it. The texture is good and the bread crisps up really well in a pan while remaining sturdy. The colour is nice and golden, with a good crust layer on top. Why not give this one a try! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time 40-50 minutes Serving Size 1 x Tripe Bread Loaf (15cm x 7.5cm x 5cm) Main Ingredients: 200g Pressure Cooked Beef Tripe 90g Tallow 60ml Egg Yolk Sauce - Pasteurised 60ml Bone Broth Salt Glaze: 1 tsp Tallow Recipe Instructions Pre heat the oven to 160c. Place all the ingredients, except the egg yolk, into a pan on low heat. Cook for a few minutes until all the tallow has melted and the beef tripe is warm. Pour the contents of the pan into a high speed blender, add the egg yolk sauce to the blender and blend everything until the mixture is smooth. Grease a small loaf tin and then place a piece of greaseproof paper to line the base of the tin with the excess covering the sides and sticking slightly out of the tin (this will make it easier to remove the loaf after cooking). Pour contents of the blender container into the loaf tin with the help of a spatula. Use the spatula to smooth off the top of the loaf. Place the loaf tin on a baking tray and place in the pre-heated oven for 40 minutes. Once, done, brown the top of the loaf for 5-10 minutes to have a slight golden finish to it. Keep an eye on the loaf to ensure it doesn't burn! Remove the loaf tin from the oven, use a pastry brush to brush the top of the loaf with a little tallow. Allow the loaf to rest on the countertop to cool. If you are not going to be eating the tripe bread straightaway, store in an airtight container in the fridge. Tips 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. Be sure to use free range, organic eggs for the egg yolk sauce. Whether you can eat eggs may depend on your condition, medical history, the time you have been doing PKD and your health goals. If you're unsure, please consult with ICMNI in Hungary ( Home - Nutriintervention ). Check out my Bone Broth - Pressure Cooker, Beef Tripe - Pressure Cooker and Egg Yolk Sauce - Pasteurised recipes for instructions on how to make these. Use the Recipe Search functionality on the website to discover how to incorporate Tripe Bread into various dishes. The loaf will rise a lot while in the oven. Once out of the oven, the loaf top will gradually deflate. Video

Regime Type: PKD (With Allowances) Souffle Omelette Introduction & Inspiration It would be remiss of me, living here in France, to not be inspired by some of the culinary works of Mère Poulard, who owned an inn on Mont-Saint-Michel, in the Normandy region of France over 100+ years ago. Mère Poulard created a great soufflé omelette which is both crispy and yet fluffy at the same time! In this recipe you will learn how to make the original version using whole eggs (see Tips section below) as well as an adapted version for those that don't do well with egg whites. Both, have an incredibly light and airy texture with a wonderful mixture of fluffy, foamy and crispy goodness! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less Than 30 Minutes Serving Size 1 x Soufflé Omelette Main Ingredients: 30g Egg Yolk (2 egg yolks) 30ml Bone Broth 15g Tallow (for frying) 1/4 Tsp Salt Optional Garnish Ideas 1 x Slice of Smoked Ham Tallow (frozen) - Grated Cooked Lamb Kidney Recipe Instructions Place the egg yolks and salt into a metal bowl. Use an electric hand whisk (or regular whisk) and beat the egg mixture vigorously to incorporate as much air as you can. If you're beating this by hand it could take from 6 to 10 minutes. For an electric hand whisk it will take less time, approx. 3 - 4 minutes. Once you have beaten the eggs well, add in the bone broth to the egg mixture and continue to use the electric hand whisk, to whisk the mixture until it becomes nice and frothy. Once the mixture is ready for cooking, work quickly as the bubbles will soon disappear. Add the tallow to the frying pan on a med-high heat. The tallow should be melted and nice and hot. Pour the mixture from the bowl into the hot pan with a spatula. Leave the mixture to get some colouring underneath the omelette. You can use your spatula to lift up the edges of the omelette to check on the colour from time to time. Continue to cook the omelette until the base has a nice golden colour. The top will still look a little foamy, and not fully cooked. This is normal. Once cooked to your liking, use a spatula to gently transfer the soufflé omelette from the pan onto a serving plate. At this stage you can add a little Parma ham and grated tallow to one half of the omelette (optional), before using your spatula to carefully fold the other half of the omelette over the top of the filling mixture (if using). Serve immediately. Bon appétit! Tips For those of you who tolerate egg whites well, simply follow the recipe steps above using 2 whole eggs and salt (the bone broth is not needed in this case). Be sure to use free range, organic eggs. Whether you can eat eggs may depend on your condition, medical history, the time you have been doing PKD and your health goals. If you're unsure, please consult with ICMNI in Hungary ( Home - Nutriintervention ). In the time before Paul Bocuse there was an official distinction (la Mère) given to talented lady cooks; “The Mothers of France”. The originally recipe cooked the omelette in a copper pan on the fireplace (to get an idea of the original recipe, you can watch this video on YouTube Recette : L'omelette de la Mère Poulard | Archive INA . In the absence of a fireplace, the next best thing is making it on the stove in a pan. The secret of the recipe is being able to incorporate the maximum amount of air into the eggs to arrive at an appareil that is extremely frothy. If you are going to beat the egg mixture by hand, like in the original recipe, it can take anywhere from 6 to 10 minutes. If you use an electric whisk, to get the frothy texture you still need to mimic as though you are whisking by hand to try and incorporate as much air as you can, so move the electric whisk around in the bowl. The egg has to be really well beaten, almost like a meringue. You have to work quickly once the mixture is ready, as the bubbles soon disappear. The cooking time should not normally exceed 3-5 minutes. The top is served a little bit foamy and uncooked. So when you slide it on a plate to serve it up you will have the little edges with the foam (especially if you are using whole eggs). It will deflate like a soufflé, but this is normal. The omelette can be served with a garnish (smoked ham, smoked salmon, cooked lamb kidney or bacon for example. There are so many options!). Just remember to add any additional fat or meat as required for the perfect PKD ratio. *Ideally, purchase your meat from pasture raised animals that are Nitrate, Nitrite & Additive Free. Try and use white sea salt or rock salt that contains no anticaking agents or other additives and be sure to use free range, organic eggs. Check out my Bone Broth - Pressure Cooker recipe for instructions on how to make this. If you do not have any tallow handy, then substitute with lard or another animal fat. Video

Regime Type: PKD (With Allowances) Creamy Egg and Marrow Ice Cream Introduction & Inspiration Creamy Egg and Marrow Ice Cream tastes lovely and rich, with an almost biscuity, custardy type profile to it. It has a very nice creamy texture and combines wonderfully with the pork crackling crumbs for those special moments in life. I hope you'll enjoy it too! 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 386ml pot of Creamy Egg and Marrow Ice Cream Main Ingredients: 190g Oven Roasted Bone Marrow 120g Egg Yolk Sauce 50ml Bone Broth 45g Honey Salt Recipe Instructions Make the oven roasted bone marrow as per the recipe instructions. Add the oven roasted bone marrow, bone broth, honey and salt to a pan on low heat for a minute or so until the honey has dissolved. Pour the mixture into a blender and blend, until all the ingredients are nicely combined together. Pour the egg yolk sauce into the pan and slowly pour in the mixture from the blender into the egg yolk. Pour a little at a time and mix in well using a spatula, before proceeding to add some more of the blender mixture. Once all the ingredients have been incorporated in the pan, pour the contents through a sieve into a Ninja Creami pot. Allow the ice cream mixture to cool down completely. 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 Creamy Egg and Marrow Ice Cream. Remove the Ice Cream pot from the freezer and place it in the Ninja Creami and proceed to mix the ice cream (this may take a few spins using the Gelato or Ice Cream option). Enjoy! Tips Ideally, purchase your bones from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Be sure to use free range, organic eggs. Whether you can eat eggs may depend on your condition, medical history, the time you have been doing PKD and your health goals. If you're unsure, please consult with ICMNI in Hungary ( Home - Nutriintervention ). Any honey 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 Oven Roasted Bone Marrow, Bone Broth - Pressure Cooker and Egg Yolk Sauce - Pasteurised recipes for instructions on how to make these. Video

Regime Type: PKD (With Allowances) Parma Ham Brunch Introduction & Inspiration A quick, easy and filling snack or main meal that is super delicious and creamy. The crispy bread makes for the perfect sandwich base for the Parma ham and crumble topping. I hope you'll give these a try. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less Than 30 minutes Serving Size Parma Ham Brunch Main Ingredients: 4 x Crispy Tripe Bread Slices 60g Parma Ham (or similar - 4 slices) 25g Creamy Crumble Dressing Recipe Instructions Make the crispy tripe bread slices as per the recipe instructions, and cut into slices. Place the bread slices on a serving plate. Use a table knife to spread the creamy crumble dressing on top of each slice of bread. Top the bread slices with the rolled Parma ham slices. Serve warm, or cold. Both taste delicious! Tips Ideally, purchase your meat, fat and offal from pasture raised animals that are Nitrate, Nitrite & Additive Free. If you do not have any tallow on hand for frying, use lard or another animal fat. Check out my Crispy Tripe Bread and Creamy Crumble Dressing recipes for instructions on how to make these. Be sure to use free range, organic eggs to make the bread slices. Whether you can eat eggs may depend on your condition, medical history, the time you have been doing PKD and your health goals. If you're unsure, please consult with ICMNI in Hungary ( Home - Nutriintervention ). Video

Regime Type: PKD (With Allowances) Oxtail Mayonnaise Introduction & Inspiration Oxtail tastes so nice, and so I wanted to make use of the wonderful fat created during the Oxtail cooking process, to make a mayonnaise. The taste is smooth and rich and pairs wonderfully in so many dishes. Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x 185ml Pot Oxtail Mayonnaise Main Ingredients: 140ml Oxtail Fat (this is the fat layer that forms on top of the cooking juices once poured into a jar as part of the process of making Oxtail - Slow Cooker) 3 x Raw Egg Yolks (Free Range & Organic) Salt To Taste 6g Honey - Local & Organic 15ml Oxtail Cooking Juices Recipe Instructions After you have finished cooking the oxtail (see my Oxtail - Slow Cooker recipe), pour off the juices into a glass jar and allow the fat layer to form on the top. Remove the oxtail fat from the main juices (you can gently melt the fat layer if you need to in a pan). Reserve the warm oxtail fat. Crack the eggs and separate the yolks from the whites. Place the egg yolks in a tall glass jar with a reasonable sized opening (if you plan on using an immersion blender), or a large bowl (if you are just going to whisk the mixture by hand). Add a touch of salt to the egg yolks and then use an immersion blender or whisk to give the egg yolks a good mix. Add the oxtail fat drop by drop at the beginning, and whisk in all the fat before proceeding to add in any additional fat. Gradually pour tiny amounts of the oxtail fat into the glass jar or bowl and continue blending until the mixture starts to thicken. As the mixture begins to thicken and more of the oxtail fat has been added, you can start to add the fat more quickly until the mayonnaise is still a little liquidy (since the fat will harden further in the fridge). At this point you can add in the honey or any other extras should you wish (like Parma Ham or Dill) and combine well. Pour the oxtail mayonnaise into a lidded glass jar and place in the fridge and use within 3-4 days (Trust me, this won't be a problem as it's delicious and can be used for numerous recipes). Tips Check out my Oxtail - Slow Cooker recipe for instructions on how to make this. Be sure to use free range, organic eggs. Whether you can eat eggs may depend on your condition, medical history, the time you have been doing PKD and your health goals. If you're unsure, please consult with ICMNI in Hungary ( Home - Nutriintervention ). This can also be made in a food processor if you do not have an immersion blender, or simply using a whisk. If your mayonnaise does happen to turn on you, it is possible to rescue it by starting again in a clean bowl, and beating the curdled sauce, spoonful by spoonful, into the new mixture. I have also found that if you simply transfer the mixture into another glass bowl and use a regular whisk, that it can be salvaged as well. Remember that the fat will harden when you place the mixture in the fridge, so it's best to make the mayonnaise slightly on the runny side so that it is a good consistency for spreading. You can use soft boiled eggs to make this mayonnaise too, as opposed to raw eggs. Try and use white sea salt or rock salt that contains no anticaking agents or other additives. Any honey should be of organic quality, and is only recommended in small amounts for those who have recovered from any kind of health condition. Video Not Available Yet....

Regime Type: PKD (With Allowances) Pulled Pork Bread Introduction & Inspiration First of all, what's not to like about pulled pork! It's deliciously succulent and juicy and is a great crowd pleaser, especially when you have lots of family and friends over. So I was eager to create a pulled pork bread that shared these wonderful qualities, with a good PKD ratio, and a taste that both PKD and non PKD folks alike will enjoy! The bread has a nice crust that forms on top and is sturdy enough for sandwiches. It can also be pan fried to make it nice and crispy to accompany various dishes. Please do give this one 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 1 x Pulled Pork Bread Loaf (15cm x 7.5cm x 5cm) Main Ingredients: 200g Pulled Pork Leftovers 70g Lard 60ml Egg Yolk Sauce - Pasteurised 60ml Bone Broth Salt To Taste Glaze: 1 tsp Lard Recipe Instructions Pre heat the oven to 160c. Place all the ingredients, except the egg yolk, into a pan on low heat. Cook for a few minutes until all the lard has melted and the pulled pork is warm. Pour the contents of the pan into a high speed blender, add the egg yolk sauce to the blender and blend everything until the mixture is smooth. Grease a small loaf tin and then place a piece of greaseproof paper to line the base of the tin, with the excess covering the sides and sticking slightly out of the tin (this will make it easier to remove the loaf after cooking). Pour the contents of the blender container into the loaf tin with the help of a spatula. Use the spatula to smooth off the top of the loaf. Place the loaf tin on a baking tray and place in the pre-heated oven for 40 minutes. Once, done, brown the top of the loaf for 5-10 minutes to have a slightly golden finish to it. Keep an eye on the loaf to ensure it doesn't burn! Remove the loaf tin from the oven, use a pastry brush to brush the top of the loaf with a little lard. Allow the loaf to rest on the countertop to cool. If you are not going to be eating the pulled pork bread straightaway, store in an airtight container in the fridge. Tips Ideally, purchase your meat and fat 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. Be sure to use free range, organic eggs for the egg yolk sauce. Whether you can eat eggs may depend on your condition, medical history, the time you have been doing PKD and your health goals. If you're unsure, please consult with ICMNI in Hungary ( Home - Nutriintervention ). Check out my BBQ Pulled Pork, Bone Broth - Pressure Cooker and Egg Yolk Sauce - Pasteurised recipes for instructions on how to make these. Use the Recipe Search functionality on the website to discover how to incorporate Pulled Pork Bread into various dishes. If you do not have any lard to hand, then substitute with tallow or another animal fat. Video

Regime Type: PKD (With Allowances) Beef Tripe Pancakes & Waffles Introduction & Inspiration My goal was to create an easy pancake or waffle batter recipe, without all the flour, sugar and milk nasties. Give these a try, I think you'll like them! With a touch of added honey, the batter is perfect for those moments of indulgence when you desire a slightly sweeter taste. Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 2 x Pancakes (using 1/2 the batter) 2 x Waffles (using 1/2 the batter) Main Ingredients Batter : 3 Egg Yolks 105g Pressure Cooked Beef Tripe 75ml Bone Broth 45g Tallow or Lard 1/8 tsp Salt (optional for a savoury version) 5g Honey - (optional for a slightly sweeter version) Toppings: 2 x Pancakes: 30g Liver Parfait 30 g Pork Tenderloin Leftovers- cut into thin strips 2 tsp Apple Sauce (made using Organic apples) 10g Tallow - Grated 2 x Waffles: 50g Oxtail Leftovers 15g Tallow - Grated Recipe Instructions Batter Instructions: Add the Pressure Cooked Beef Tripe, bone broth and tallow to a pan, with a pinch of salt (optional). Place the pan on a low heat and mix often until all of the tallow has melted. Remove the pan from the heat and carefully pour the contents into a high-speed blender and blend for 20-30 seconds until the mixture is nice and smooth. Allow the mixture to cool down slightly. Meanwhile, separate the egg whites from the egg yolks and place the egg yolks in a glass bowl. Use an electric hand whisk or a manual whisk and beat the eggs for a minute or so. Once the tripe mixture has cooled down slightly, slowly pour a very small amount of it into the egg mixture and whisk until well incorporated. Continue to add small amounts of the tripe mixture at a time into the eggs while whisking. Once all the mixture has been incorporated, split the batter into 2 separate bowls. Add a little honey to one bowl for a slightly sweeter pancake or waffle (Optional). For 2 x Pancakes: Heat up a small amount of tallow in a non stick frying pan (suitable for making pancakes) on medium heat. Once the tallow has melted, use a pastry brush to ensure the entire surface of the frying pan has been coated fully with the melted tallow. You can now simply pour in half the contents of 1 bowl, into the centre of the frying pan. Allow the pancake to cook for a minute or so, before flipping the pancake over with a spatula. Allow the pancake to cook for a further minute or so and then remove the pancake on to a serving plate. Repeat the process to make the second pancake using the remaining 1/2 of the batter in the bowl. Add the topping options described below or something else that you fancy. For 2 x Waffles: Grease the waffle plates with tallow or lard using a pastry brush. Switch on the waffle maker and allow it to heat up. Once the waffle maker is ready to use, pour half of the contents of the 'batter' in the 2nd bowl on to one plate of the waffle maker and the other half onto the other plate (if your machine only makes one waffle at a time, then just repeat the process). Close the waffle maker lid and check every minute or so, to ensure the waffle is cooked to your liking. Remove the waffles and place them on to a serving plate. Add the topping options described below or something else that you fancy. Toppings: I chose to top my pancakes with Liver Parfait which I spread over the bases. I then added a few strips of cooked Pork Tenderloin, a small dollop of homemade apple sauce and some grated tallow. For the waffles, I simply added some Slow Cooker Oxtail to the waffle bases and then grated some cold tallow over the top. Tips Check out my Bone Broth - Pressure Cooker, Liver Parfait and Oxtail - Slow Cooker recipes for instructions on how to make these. Use a metal pastry circle placed in the centre of the pan to get a nice clean shape for your pancakes when you pour in the batter. You can lift this out after 20-30 seconds once the batter isn't as runny. Be sure to use free range, organic eggs. Whether you can eat eggs may depend on your condition, medical history, the time you have been doing PKD and your health goals. If you're unsure, please consult with ICMNI in Hungary ( Home - Nutriintervention ). Experiment with different savoury or slightly sweeter topping combinations. Adding a tiny touch of honey to the batter can work really well for the sweeter topping ingredients. Try and use white sea salt or rock salt that contains no anticaking agents or other additives. PKD Note : The apple sauce and honey should be of organic quality, and are only recommended for those who have recovered from any kind of health condition. Also, ideally purchase meat from pasture raised sources. Video Not Available Yet....

Regime Type: PKD (With Allowances) Brainy Milkshake Introduction & Inspiration Share this brainy milkshake on Halloween for a mind blowing treat! It's creamy and delicious and scarily easy to make. Go wild and try it out. It's spookily good! Happy Halloween! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 350ml Brainy Milkshake (serves 2) Main Ingredients: 100g Egg and Brain Ice Cream 250ml Bone Broth Decoration Crispy Parma Ham Flakes Recipe Instructions Make the Egg and Brain ice cream as per recipe instructions and freeze for 24 hours, before making the ice cream in your Ninja Creami device. Place the ice cream into an empty Ninja Creami pot along with the bone broth and choose 'Milkshake'. When the Program ends, remove the pot from the machine. Pour your brainy milkshake into a Halloween mug, add a couple of glass straws and sprinkle some crispy Parma ham flakes over the top. Share your creamy brain milkshake with someone special. Happy Halloween! Tips Check out my Egg and Brain Ice Cream, Bone Broth - Pressure Cooker and Crispy Parma Ham Flakes recipes for instructions on how to make all these. Be sure to use free range, organic eggs to make the ice cream. Whether you can eat eggs may depend on your condition, medical history, the time you have been doing PKD and your health goals. If you're unsure, please consult with ICMNI in Hungary ( Home - Nutriintervention ). Video

Regime Type: PKD (With Allowances) Egg Yolk Sauce - Pasteurised Introduction & Inspiration Out of the various methods out there to pasteurise egg yolks, I have found the one by America's Test Kitchen on the www.splendidtable.org site to be one of the best in producing a nice thick egg yolk sauce. The longer the eggs are cooked (beyond 6 minutes required to achieve pasteurisation at 144 degrees Fahrenheit/62.2 degrees Celsius) the thicker the texture of the sauce. The egg yolks retain a very vibrant colour and are perfect for many PKD recipes. The possibilities are endless! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time 32 minutes Serving Size 125ml Egg Yolk Sauce - Pasteurised Main Ingredients: 150g Egg Yolks (from 9 eggs) Salt to Taste Ice Cubes Cold Water Recipe Instructions Prepare the water bath for the sous-vide cooker immersion circulator device by attaching the bracket to hold the sous-vide stick onto the side of a large pot. Place the sous-vide cooker stick into the bracket. Fill the pot to between the minimum and maximum water levels shown on the sous-vide stick. Set the sous-vide stick to heat up to 65c to start preheating the water to the required temperature. Meanwhile, place your egg yolks into a fine mesh sieve over the top of a pouring jug. Use a spatula to push your egg yolks through the sieve into the jug. Add a touch of salt to the jug (if using) and give the eggs a good mix to incorporate the salt. Pour this mixture into a sous-vide bag and use your sous vide machine to suck all the air out of the bag and seal it. (or if you do not have a sous-vide machine to suck the air out of the bag, simply use a large enough Zip-Lock bag) Once the water in the pot is at 65c, gently lower the sous-vide sealed bag into the pot before attaching it to the side of the pot using a few laundry pegs (or similar) in order to hold it in place. (If you are using the Ziplock bag lower it slowly into the water. As the bag goes lower into the water the air naturally starts to push out of the bag opening. Seal the bag fully before pegging it onto the side of the pot with pegs or similar). Set the sous-vide stick to cook for 32 minutes. Just before the timer is up, add several ice cubes to a bowl of cold water, to make an ice bath. Carefully remove the bag from the pot and immediately transfer the bag to the ice bath so that the cooking process stops. Allow the bag to let cool down until cold to touch - 15 minutes or so. Transfer the Egg Yolk Sauce to an airtight container and refrigerate it until you are ready to use it. Tips Try and use white sea salt or rock salt that contains no anticaking agents or other additives. Be sure to use free range, organic eggs. Whether you can eat eggs may depend on your condition, medical history, the time you have been doing PKD and your health goals. If you're unsure, please consult with ICMNI in Hungary ( Home - Nutriintervention ). Use the Recipe Search functionality on the website to discover how to incorporate Egg Yolk Sauce - Pasteurised into various dishes. Video

Regime Type: PKD (With Allowances) Beef Cheek And Sausage Soup Introduction & Inspiration I had some beef cheek leftovers to use up and wanted to make a soup that was both flavourful and super creamy. This soup did not disappoint! It's super filling and perfect as a nutrient dense meal. I hope you'll give it a try. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x Serving Beef Cheek And Sausage Soup Main Ingredients: 130g Beef Cheek Leftovers 150ml Bone Broth 1 Egg Yolk 45g Whipped Bone Marrow 40g Smoked Sausage Salt To Taste 1 Sprig of Parsley (Garnish - optional) Recipe Instructions Follow the Braised Beef Cheek - Slow Cooker recipe as per the instructions. In a medium pan, add the shredded beef cheek and the bone broth, as well as a touch of salt (optional). Cook on a low heat for 5 or so minutes, until the bone broth and beef cheek are nice and warm. Meanwhile, on a wooden chopping board, cut the smoked sausage into small cubes. Add the sausage cubes to a frying pan and cook for 2-3 minutes. Add the sausage cubes and any juices from the frying pan to the medium pan with the bone broth and beef cheek in, mixing well to combine all the ingredients. Perform a taste test to ensure the mixture has enough seasoning. Soup Assembly Instructions: In a large bowl whisk the egg yolk and whipped bone marrow together. Use a ladle to pour a tiny amount of the hot broth from the pan into the egg mixture and stir until the broth has been fully incorporated. Repeat until all the broth mixture from the medium pan has been used up, and only the beef cheek and sausage remain in the pan. Finally add the egg mixture into the beef cheek and sausage ingredients in the pan and stir well so that everything is fully combined. At this point you could always put the pan back on the heat for a couple more minutes if your soup needs a quick blast of heat before serving. Otherwise, simply pour the soup into a bowl and enjoy all the wonderful flavour combinations! Bon Appetit! Tips Check out my Braised Beef Cheek - Pressure Cooker, Bone Broth - Pressure Cooker and Whipped Bone Marrow recipes for instructions on how to make these. Garnish the soup with a sprig of fresh parsley and serve nice and hot on a cold winter's day or whenever you want a nutrient boost! Ideally, purchase your meat from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Be sure to use free range, organic eggs. Whether you can eat eggs may depend on your condition, medical history, the time you have been doing PKD and your health goals. If you're unsure, please consult with ICMNI in Hungary ( Home - Nutriintervention ). Any herbs should be of organic quality, and are only recommended for those who have recovered from any kind of health condition. Video

Regime Type: PKD (With Allowances) Creamy Bone Marrow Mayonnaise Introduction & Inspiration Creamy Bone Mayonnaise is, as the name suggests, so incredibly creamy and delicious! It is easy to spread and works so well as a mayonnaise for adding a good amount of healthy fat to meat dishes or other PKD meals. In fact, it's also the perfect substitute for butter given it's creamy consistency and the fact that it remains so easy to spread without being too soft. It's also super easy to prepare. I hope you'll give this a try! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x 110ml Creamy Bone Marrow Mayonnaise Main Ingredients: 70g Oven Roasted Bone Marrow (liquid) 15-20ml Bone Broth or Water ( as required for thickness) 2 Egg Yolks Salt To Taste Recipe Instructions Make the Oven Roasted Bone Marrow as per the recipe instructions. Scoop the bone marrow out of the bones and into a small pan. Place the pan on a low heat, and allow the bone marrow to further render its fat so that you have sufficient liquid bone marrow to make this recipe. Use a sieve and pour the bone marrow through it into a glass jar until you have the quantity required. ( To Note: The remaining bone marrow, can be refrigerated and used in other recipes). Allow the liquid bone marrow to cool down, so it's hot, but not boiling. Meanwhile, place the egg yolks and salt in a glass bowl. Use an electric hand whisk and whisk the egg yolks and salt together. Slowly pour small amounts of the liquid bone marrow into the glass bowl, while continuing to whisk the mixture continuously. Once the bone marrow has been fully mixed in, add another small amount of the bone marrow to the egg mixture and incorporate fully, as before. Continue in this way, until all the liquid bone marrow has been fully incorporated into the egg mixture in the bowl. You should find that the mixture is a lot thicker at this point. To thin the mayonnaise slightly so that it is slightly more runny (as it will get harder once refrigerated) add a small amount of bone broth (or water) and whisk this well into the mayonnaise with the hand whisk. Once you are happy with the consistency, use a spatula to put the creamy bone marrow mayonnaise into a lidded glass jar, before placing in the fridge. Use within 3-4 days (Trust me, this won't be a problem as it's delicious and can be used for numerous recipes). Tips Remember that the bone marrow mayonnaise will harden a little when you place the mixture in the fridge, so it's best to make the mayonnaise slightly on the runny side so that it is a good consistency for spreading. Ideally, purchase your meat and bones from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Be sure to use free range, organic eggs. Whether you can eat eggs may depend on your condition, medical history, the time you have been doing PKD and your health goals. If you're unsure, please consult with ICMNI in Hungary ( Home - Nutriintervention ). Check out my Bone Broth - Pressure Cooker recipe for instructions on how to make this. To obtain a pale pink colour to your creamy bone marrow mayonnaise, simply oven roast the marrow bones for slightly less time (15 or so minutes), so that the colour of the marrow is still pink. Video

Regime Type: PKD (With Allowances) Creamy Crumble Dressing Introduction & Inspiration This creamy crumble dressing has a nice combination of crunch and creaminess to it, and is great to add healthy fats to accompany your meat dishes. The texture is also really good and is easily spreadable. I hope you like it. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 95g Pot of Creamy Crumble Dressing Main Ingredients: 30g Eskimo Pork Crackling Crumbs (or homemade version) 35g Bone Marrow Crumbs 30g Creamy Bone Marrow Mayonnaise Recipe Instructions Pour all the ingredients into a medium glass bowl. Use a spatula to mix all the ingredients well together so that the crumbs are well coated in the mayonnaise. Add the creamy crumble dressing to an airtight container with the help of a spatula. Store the crumble dressing in the fridge until you are ready to use it). Tips Ideally, purchase your meat, fat and bones from pasture raised animals that are Nitrate, Nitrite & Additive Free. Be sure to use free range, organic eggs for the mayonnaise. Whether you can eat eggs may depend on your condition, medical history, the time you have been doing PKD and your health goals. If you're unsure, please consult with ICMNI in Hungary ( Home - Nutriintervention ). Check out my Creamy Bone Marrow Mayonnaise, Lard and Pork Crackling - Air Fryer and Bone Marrow Liquid and Crumbs recipes for instructions on how to make these. Use the Recipe Search functionality on the website to discover how to incorporate the Creamy Crumble Dressing into various dishes. Once in the fridge, the creamy crumble dressing will become a little firmer, so when you're ready to use it, just give it a quick stir up. Video

Regime Type: PKD (With Allowances) Mini Madeleines Introduction & Inspiration These mini ''Madeleines'' were inspired from the madeleine or petite madeleine which is a traditional small cake from the Lorraine region in northeastern France. Madeleines are very small sponge cakes usually with a shell shaped appearance. As they have a very similar taste and texture, these little beauties were born! I hope you'll like them! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less Than 30 minutes Serving Size 15 x Mini ‘’Madeleines’’ Main Ingredients 35g Pressure Cooked Tripe 20g Tallow 105ml Egg Yolk Sauce 30g Honey Recipe Instructions Pre heat the oven to 160c. Place the tallow and pressure cooked tripe into a pan on low heat. Stir constantly until the fat has melted. Remove the pan from the heat and pour the contents into a small mini blender. Blend the mixture until smooth. Add the honey and egg yolk sauce to the mini blender and blend once more, until all the ingredients are well combined. Grease a silicone mould tray with tallow or lard. Pour the contents of the blender container into the mini rectangular holes of the mould tray. Put the tray on a baking tray and place in the pre-heated oven for 20 minutes. Once done, brown the tops for 1 - 2 minutes for a little extra colour (optional). Keep an eye on them to ensure they don't burn! Remove the tray from the oven, and allow the mini ''madeleines'' to rest on the countertop to cool for 5 -10 minutes. Place them on a serving plate and enjoy warm. They also taste great cold too! Store any leftovers in an airtight container in the fridge. Enjoy! Tips Ideally, purchase your offal and fat from pasture raised animals that are Nitrate, Nitrite & Additive Free. Be sure to use free range, organic eggs to make your egg yolks sauce. Whether you can eat eggs may depend on your condition, medical history, the time you have been doing PKD and your health goals. If you're unsure, please consult with ICMNI in Hungary ( Home - Nutriintervention ). Any honey should be of organic quality, and is only recommended in small quantities for those who have recovered from any kind of health condition. Check out my Beef Tripe - Pressure Cooker and Egg Yolk Sauce - Pasteurised recipes for instructions on how to make these. Use the Recipe Search functionality on the website to discover how to incorporate mini ‘’madeleines’’ into various dishes. Video

Regime Type: PKD (With Allowances) Christmas Sponge Pudding Introduction & Inspiration A Christmas dessert that is both delicious and yet effortless to make! Christmas is the season of sharing, and desserts like this are too good not to share with loved ones. It's super simple to whip up, and only comprises a handful of ingredients. I hope you will enjoy it! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time 30 minutes to 1 hour Serving Size 7 x 50ml Ramekins Main Ingredients 100g Pressure Cooked Beef Tripe 45g Lard or Tallow 40g Honey 120ml Warm Water 4 Egg Yolks Optional Toppings Seasonal Berries Recipe Instructions Preheat the oven to 150c. In a pan on low heat, add the beef tripe, the lard or tallow and the water. Once the lard or tallow has melted, then allow the mixture to cool. Transfer the mixture to a high speed blender. Blend for a good 1 -2 minutes until the mixture is really nice and smooth. Meanwhile, in a bowl whisk the egg yolks well with the honey for 2-3 minutes. Pour the blender ingredients into the bowl and whisk all together for a few minutes. Pour the mixture into 7 ramekins or muffins pots. Add the ramekins to the bottom of a deep baking pot. Pour in boiling water into the pot (be careful not to splash any water into the ramekins) so that the water goes about 1 inch up the side of the ramekins (a bain marie - hot water bath). Place the lid on top of the pot. Place the pot into the middle shelf of the oven and cook for 30-35 minutes. Remove the pot from the oven and leave to cool for a couple of hours before serving the sponge puddings. Tips Feel free to decorate the tops of the puddings with a few seasonal berries just before serving. You could also grate some beef crackling on top for a little crunch. 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. Be sure to use free range, organic eggs. Whether you can eat eggs may depend on your condition, medical history, the time you have been doing PKD and your health goals. If you're unsure, please consult with ICMNI in Hungary ( Home - Nutriintervention ). Video Not Available Yet....

Regime Type: PKD (With Allowances) Crispy Tripe Bread Introduction & Inspiration Tripe bread lends itself so well to pan frying, which gives it a wonderful crispiness and a beautiful golden colour. The bread remains soft, yet sturdy and ideal for sandwich toppings or fillings. I hope you'll give this a try! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 4 x Crispy Tripe Bread Slices Main Ingredients: 4 x Tripe Bread Slices 15g Tallow for frying Recipe Instructions Make the tripe bread as per the recipe instructions. Cool and then place in the fridge. Remove the tripe bread from the fridge and cut 4 slices of the bread (store the remaining bread in an airtight container in the fridge for use in other recipes). Add the tallow to a frying pan and cook on medium-high heat for a few minutes until the tallow has melted and is hot. Add the 4 tripe bread slices to the frying pan. Use a spatula to flip the slices over every 30 to 45 seconds. Cook until the tripe bread has started to crisp up and has a nice golden colour. Remove the frying pan from the heat and allow the slices to rest for a minute or so. Your Crispy Tripe Bread is now ready! Tips Ideally, purchase your meat, fat and offal from pasture raised animals that are Nitrate, Nitrite & Additive Free. If you do not have any tallow on hand for frying, use lard or another animal fat. These slices are lovely warm or cold, with savoury or indeed sweet toppings! Be sure to use free range, organic eggs to make the tripe bread. Whether you can eat eggs may depend on your condition, medical history, the time you have been doing PKD and your health goals. If you're unsure, please consult with ICMNI in Hungary ( Home - Nutriintervention ). Video

Regime Type: PKD (With Allowances) Flat Bottom Pork Muffins Introduction & Inspiration It's always nice to have a 'bread' that's both tasty and nutrient dense. These pork muffins are nice and moist and are perfect for burgers, sandwiches or pizza bases. They have a lovely colour to them and re-heat well too. Try them out and see for yourself! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than one hour Serving Size 4 (thick) or 6 (thin) Flat Bottom Pork Muffins (10cm Diameter) Main Ingredients: 150g Pulled Pork Leftovers 90g Lard 45ml Egg Yolk 60ml Pulled Pork Cooking Juices (or Bone Broth) Salt To Taste Glaze (Optional): 1 tsp Lard/Tallow Recipe Instructions Pre heat the oven to 160c. Place all the ingredients, except the egg yolk and the bone broth, into a pan on low heat. Cook for a few minutes until all the lard has melted and the pork is warm. Pour the contents of the pan into a high speed blender, add the egg yolk and bone broth to the blender and blend everything until the mixture is smooth. Grease 6 circular muffin holes in a silicone mould with lard or tallow and then add a circle 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 6 muffin holes with the help of a spatula. Use the spatula or spoon 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. Remove the tray from the oven, use a pastry brush to brush the top of each muffin with a little lard or tallow (optional). Allow the muffins to rest on the countertop to cool a little, before removing the muffins onto a serving tray. If you are not going to be eating the muffins straightaway, store them in an airtight container in the fridge once they're fully cool. Tips If you happen to have any pulled pork cooking juices or sauce handy, then use this as opposed to the bone broth to provide even more flavour to the muffins. The colour of the muffins will be slightly darker in colour. 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. Be sure to use free range, organic eggs. Whether you can eat eggs may depend on your condition, medical history, the time you have been doing PKD and your health goals. If you're unsure, please consult with ICMNI in Hungary ( Home - Nutriintervention ). Check out my BBQ Pulled Pork, Pulled Pork Ninja Bake Roast Option, Lard and Pork Crackling - Air Fryer and Bone Broth - Pressure Cooker for instructions on how to make all of these. Use the Recipe Search functionality on the website to discover how to incorporate Flat Bottom Pork Muffins into various dishes. If you do not have any lard handy, then substitute with tallow. Video

Regime Type: Without Eggs, Strict PKD (No Allowances) Oxtail - Slow Cooker Introduction & Inspiration If you have never tried oxtail before, you're in for a lovely treat! Slow cooker oxtail is just magical for creating the most succulent meat, with flavoursome juices. The meat literally just falls off the bone. I hope you will give this recipe a try. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time 14 hours Makes: 985g Beef Oxtail (Cooked) 140ml Oxtail Fat 573ml Oxtail Juices 500g Oxtail Bones (useful for making gelatinous bone broth) Main Ingredients: 250ml - 500ml Bone Broth 2.2kg Beef Oxtails 2 tbsp Tallow or Lard (to sear the oxtails in before cooking) Recipe Instructions In the slow cooker, add the tallow and set the slow cooker to 'Sear' mode. Sear the oxtails on all sides until slightly browned. Add 1 - 2 cups of bone broth over the top of the beef oxtail. Place the lid on the slow cooker and set to 'Vent' on the lid. Choose the Slow Cooker LOW setting and set the Time to 14 hours (or 12 hours + 2, if there is a maximum time limit on your device). After 14 hours has elapsed, open the lid and check whether the meat is falling easily off the bone. It should be! Remove the oxtails from the slow cooker and place them in a glass dish, and allow them to cool slightly. At this point, remove the bones from the oxtail and then proceed to pull the oxtail meat apart with two forks while nice and tender (like when making pulled pork). Once the oxtail is well shredded, you can use it immediately in a recipe should you wish. Otherwise, leave the oxtail to cool down completely before placing a lid on the dish and storing it in the fridge. Pour the oxtail cooking juices from the slow cooker into a glass jar. Leave this to cool before placing a lid on it and storing this in the fridge too. You will see a fat layer form on top of the jar (Oxtail Fat), and you will have some lovely rich juices underneath (Oxtail Juices). Enjoy! Tips Save the oxtail 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. You can use the warm oxtail to make some incredibly juicy and delicious recipes. Why not try Savoury Bagels/Donuts - Oxtail, Oxtail Soup, Oxtail Pizza, Oxtail Crunchy Rolls or even 'Bread' Circles - Oxtail. There are so many wonderful options for this nutrient dense food. Ideally, purchase your meat from pasture raised animals that are Nitrate, Nitrite & Additive Free. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Pork Crackling Crumbs Introduction & Inspiration Pork crackling crumbs are just so delicious and can be used to sprinkle over different dishes, as well as form an integral part of your recipes. They provide colour, flavour and crunch to enhance your culinary delights. I hope you'll try making them! X Nic Recipe Overview Preparation Time Less than 30 minutes (To Note: Ideally freeze your pork crackling overnight so that it's nice and chilled) Cooking Time N/A Serving Size 100g Pork Crackling Crumbs Main Ingredients: 100g Pork Crackling Recipe Instructions Make the Pork Crackling as per the recipe instructions. Place the pork crackling in the freezer (ideally overnight) to ensure the pork crackling is nice and chilled before turning it into crumbs. Pour the desired quantity of the pork crackling in a small mini-blender, and pulse the ingredients until the pork crackling resembles crumbs. Your Pork Crackling Crumbs are now ready to use. 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 Lard and Pork Crackling recipe for instructions on how to make pork crackling. Use the Recipe Search functionality on the website to discover how to incorporate pork crackling crumbs into various dishes. If the pork crackling is not sufficiently chilled, when you blend it, it will likely turn into a delicious paste, but not the crumb effect we are looking for in this recipe. Video

Regime Type: Without Eggs, Strict PKD (No Allowances) Christmas Pâté Yule Logs' Introduction & Inspiration These Yule logs are very straightforward to make and provide a super tasty snack that you can serve over the festive period! These rolls can also be made sweet with a touch of honey - see my other Christmas Pâté & Honey Yule Logs’. I hope you will enjoy these! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 8 rolls (each sheet will make 4 rolls) Ingredients for the rolls: 2 x Beef Tripe Sheets With Beef (each sheet will make 4 rolls): 100g Pressure Cooked Beef Tripe 50g Minced Meat - Cooked 75ml Hot Water / Bone Broth 60g Oven Roasted Bone Marrow (scooped out of the bone and warm) Ingredients for the filling: 20g Liver Parfait per roll (20g x 8 = 160g in total) Recipe Instructions Instructions for the rolls: Preheat oven to 175c (convection- middle shelf) Place all ingredients into a blender and blend for 1 minute or so until the mixture is smooth. Grease a silicone baking mat with tallow or lard. Pour 100ml 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 minutes (check often towards the end of the cooking time) Assembly Instructions: Place the beef tripe sheets with beef on a wooden chopping board and cut each sheet into 4 width ways. Add 20g of pâté to one end of the roll so that it is evenly spread out, so that when the strip is rolled, you can see the pâté sticking out of the sides. Place the rolls on a serving plate and enjoy straightaway, or alternatively store the rolls in a glass container with a lid on, until you are ready to serve them. Tips Check out my Bone Broth - Pressure Cooker and Liver Parfait recipes for instructions on how to make these. These taste lovely warm and cold! It's always nice as well to have a few variations of liver pâté on hand so that you can have a few flavour variations for the rolls. Ideally, purchase your meat from pasture raised animals that are Nitrate, Nitrite & Additive Free. Video Not Available Yet....

Regime Type: Without Eggs, PKD (With Allowances) Oxtail Munchies Introduction & Inspiration These little buns are packed with flavour and nutrients. They hold their shape well, and yet have a nice soft interior. They have a great PKD ratio as well. Who knew that oxtail could marry so nicely with sour cherries! They are ideal as a healthy light meal when you're on the go, especially while out hiking or on a day trip. 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 4 x Oxtail Munchies (Mould Tray 5cm diameter, 2cm deep) Main Ingredients: 95g Oxtail Leftovers 40g Beef Crackling 10g Dried Sour Cherries - finely chopped Lard (for greasing) 10g Honey (optional) Decoration (Optional): 5g Dried Sour Cherries 4 x Mini Lard Circles Sprig of Mint Recipe Instructions In a pan on low heat, add the oxtail leftovers and warm them up a little. Once the oxtail is warm, place it in a mini blender, together with the warm beef crackling and the sour cherries (if you have not just made the beef crackling, then heat it up first too). Blend the mixture until the beef crackling is reduced to small bits and all the ingredients are well combined together. Place the mixture from the blender into a bowl. If you would like a slight sweetness to the buns, add a little honey (optional) and mix in. Grease 4 of the small circular holes of a silicone baking mould with the lard. Use a spatula and divide the mixture equally between the four holes, and then use the spatula to smooth the tops of each bun off. Decorate the tops of each bun with sour cherries and little circles of lard (optional). Once the mixture has fully cooled, cover the tray with clingfilm and place the Oxtail Munchies in the fridge, to set fully. Once the Oxtail Munchies have set, remove them from the silicone mould, place them on a serving plate and enjoy! Any leftovers can be stored in an airtight container in the fridge. Tips Ideally, purchase your meat and fat from pasture raised animals that are Nitrate, Nitrite & Additive Free. These buns taste great both savoury and slightly sweet. They are also really handy for taking on picnics or while out hiking and can be made slightly smaller for a good party food option. Any fruit or honey should be of organic quality, and are only recommended in small quantities for those who have recovered from any kind of health condition. Check out my Oxtail - Slow Cooker and Beef Crackling recipes for instructions on how to make these. Video