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Regime Type: Strict PKD (No Allowances), Without Eggs Offaly Good Beef Pie Introduction & Inspiration This makes for a really tasty pie, in both summer and winter. It's packed with nutrients to leave you full and satisfied for the entire day. It's perfect for when you're on the move and need a nutritious option that doesn't disappoint! I hope you'll enjoy it too! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 1 hour Serving Size 20cm Offaly Good Beef Pie (8 Servings) Main Ingredients: 200g Minced Meat 140g (~3) Lamb Kidney 140g Veal Liver 150g Veal Heart 55g Oven Roasted Bone Marrow - warm Tallow for Frying 6g Salt Pie Lid 120g Pressure Cooked Beef Tripe 80g Oven Roasted Bone Marrow - warm 60ml Bone Broth (or Water) Salt To Taste Topping 15g Bone Marrow Shape Recipe Instructions Preheat the oven to 175°C. Add the veal heart and lamb kidney to a food processor and give it a quick blend to form small bits of meat. Add the tallow to a large pan. Once the tallow has melted and the pan is nice and hot, add the veal heart and lamb kidney bits, together with the minced meat to the pan. Give the ingredients a good mix together. Stir regularly and cook until all the meat has been browned. Remove the pan from the heat, drain off the excess cooking juices and set aside. Add the veal liver, warm bone marrow and salt to a high speed blender and blend until smooth. Add the contents of the blender to the pan and give everything a good mix together. Pour the pan contents into a greased 20cm springform circular cake tin, lined with greaseproof paper. Pie Lid Add all the ingredients to a pan and cook on medium heat until all the ingredients are nice and warm. Add the contents of the pan to a high speed blender and blend until the mixture is nice and smooth. Pour the contents of the blender over the top of the pie and use a spoon or a spatula to spread the mixture evenly over the top of the pie. Bake the pie on a baking tray in the oven for 45 minutes. Remove the baking tray from the oven and allow the pie to cool down a little before removing the springform tin from around the pie. (To serve cold, allow the pie to cool completely, before chilling it in the fridge for a few hours and enjoying nice and cold). To ensure the pie has a perfect PKD Ratio add a little extra fat on top of each serving*. Enjoy! Tips You can vary the offal used in the pie too! Ideally, purchase your meat, fat and offal from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Check out my Oven Roasted Bone Marrow, Pressure Cooked Beef Tripe, Bone Broth - Pressure Cooker recipes for instructions on how to make these. This pie makes a great, nutrient dense option as party food or while out at the beach, on a picnic or hike. It's also wonderful served cold, especially during the hot summer months. Simply bake the pie, allow it to cool down fully before placing it in an airtight container to chill for a few hours or overnight prior to serving. *For a perfect PKD ratio add ~15g extra fat of your choosing to each serving. If you enjoy this pie, you must give the oxtail version a try as it's also super delicious! Video

Regime Type: PKD (With Allowances) Beef Tartare - Traditional Introduction & Inspiration Beef tartare is a delightful dish made with chopped high-quality raw beef, mixed with seasonings and served either at room temperature or slightly chilled. The flavour profile is exceptionally pleasing. Its freshness enhances the overall taste experience. Imagine tender meat contrasting with the crisp bite of beef crackling—a brilliant combination that I am sure you will enjoy! X Nic Recipe Overview Preparation Time Less than 30 minutes (To Note: Add a glass bowl to the freezer a few hours ahead of making the recipe) Cooking Time N/A Serving Size 1 x Beef Tartare - Traditional (11cm Diameter) Main Ingredients: 135g Beef Fillet 40ml Egg Yolk Sauce - Pasteurised 30g Beef Crackling Strips - Cold Salt To Taste Decoration (Optional) 1 Radish - Cut into Quarters Parsley Leaves - Fresh Recipe Instructions A few hours ahead of making the beef tartare, place a glass bowl in the freezer so it's nice and cold. Cut the beef fillet into thin strips, and then cut the strips into small cubes. Place the beef cubes into a bowl and reserve in the fridge. Remove the glass bowl from the freezer and add the beef cubes. Next add some salt. Use a spatula to give the ingredients a good mix up. Add the egg yolk sauce and mix well, to coat all the beef in the sauce. Now, add the beef crackling strips to the bowl and give the mixture a good mix. Perform a quick taste test to see if any additional seasoning is required. Place a pastry circle in the centre of a serving plate. Around the circle you can scatter a few fresh parsley leaves and radish quarters for decoration (optional). Add the beef tartare mixture to the pastry circle and press down to level the mixture out. Carefully remove the pastry circle from around the beef and place a parsley leaf on top for decoration. Your beef tartare is ready to serve! Tips Serve the Beef Tartare immediately while it's nice and cold. You can briefly refrigerate to get a slight chill, but only for about 15 minutes before you eat. You can also rest an extra egg yolk on top, but be aware this will make the tartare texture extra dense and silky. Slice the beef as quickly as possible (being careful obviously!) to ensure the meat remains nice and cold. 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. 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 ingredients listed as Optional, may or may not be appropriate if you are following Strict PKD with No Allowances. If you are unsure, refer to the Paleolithic Ketogenic Diet Rules document or consult with ICMNI in Hungary ( Home - Nutriintervention ). Any herbs should be of organic quality, and are only recommended in small quantities for those who have recovered from any kind of health condition. Check out my Egg Yolk Sauce - Pasteurised and Beef Crackling Strips recipe for instructions on how to make these. Video Not Available Yet...

Regime Type: Without Eggs, Strict PKD (No Allowances) Creamy Brain and Lard Dressing Introduction & Inspiration This dressing is a lovely white colour and is still easily spreadable straight from the fridge. The brains are not overly dominant in the dressing and marry well with the creamy lard and salt. This is simply a different fat option you can try which combines the deliciousness of two nutrient dense fats. The dressing is also thick enough for piping with (over bread slices or buns etc.) for a fancier presentation, should your creative juices start to flow! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time N/A Serving Size 1 x 120ml Creamy Brain and Lard Dressing Main Ingredients: 85g Lard 35g Pig Brains - Poached Salt To Taste Garnish Parsley (Fresh or Dried) - Optional Recipe Instructions Mix all the ingredients in a small glass bowl using an electric hand whisk until the mixture is lovely and creamy. Stir some parsley (if using) into the mixture and then sprinkle the top of the dressing with a touch of parsley (optional). Use a spatula to add the mixture to an airtight glass container. Use right away or close the lid on the container and refrigerate for up to 2 days. Tips Any ingredients listed as Optional, may or may not be appropriate if you are following Strict PKD with No Allowances. If you are unsure, refer to the Paleolithic Ketogenic Diet Rules document or consult with ICMNI in Hungary ( Home - Nutriintervention ). Ideally, purchase your fat and offal from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Check out my Brains - Poached and Lard and Pork Crackling - Air Fryer recipe for instructions on how to make these. Any herbs should be of organic quality, and are only recommended in small quantities for those who have recovered from any kind of health condition. Use the Recipe Search functionality on the website to discover how to incorporate Creamy Brain and Lard Dressing into various dishes. Video Not Available Yet....

Regime Type: PKD (With Allowances) Heart Shaped Sponge Cake Introduction & Inspiration Whether you are treating a loved one, a friend or yourself, this delicious Heart Shaped Sponge Cake is sure to convey affection and love. It can be made with a slight sweetness or indeed more savoury based on preferences. Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x Heart Shaped Sponge Cake Main Ingredients: 1 x Basic Tripe Sponge Base (Heart Shape *) 95ml Creamy Dessert Sauce 45g Crispy Parma Ham Flakes 65g Fresh Strawberries - Sliced Garnish (optional) Grated 'Chocolate' Shapes Recipe Instructions Make the basic tripe sponge base (heart shape) as per the recipe instructions. Once cooked, allow to cool down completely on the kitchen countertop. Once the sponge is fully cool, add the creamy dessert sauce to the top of the sponge base. Use a spatula or angled icing spatula to spread the mixture evenly over all of the sponge base to form a nice thick layer. Distribute the crispy Parma ham flakes evenly over the top of the creamy dessert sauce. Slice the tops off the strawberries and then cut little V shapes in the top of the strawberries, so that when you slice them up they resemble hearts. Place the strawberry hearts on top of the cake and grate a little 'chocolate' over the top (optional). Place the cake in the fridge until ready for serving. Tips *Depending on the size of your silicone heart mould, you may need to double the Basic Tripe Sponge Base recipe mixture ingredients. Also, if you're not a fan of tripe, the basic sponge base can be made by simply substituting the tripe ingredients with pulled pork leftovers or indeed veal heart etc. Ideally, purchase your offal and fat from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Be sure to use free range, organic eggs to prepare your sponge base. Whether you can eat eggs may depend on your condition, medical history, the time you have been doing PKD and your health goals. If you're unsure, please consult with ICMNI in Hungary ( Home - Nutriintervention ). For a slightly sweeter sponge cake, keep the honey in the basic sponge base recipe as well as in the creamy dessert sauce. If you're wanting more of a savoury sponge cake version, simply make the creamy dessert sauce and the basic tripe sponge base without honey. You can also swap out the fruit for slices of smoked sausage. 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 Basic Tripe Sponge Base and Creamy Dessert Sauce recipes for instructions on how to make these. Use the Recipe Search functionality on the website to discover how to incorporate basic tripe sponge base into various dishes. Video Not Available Yet....

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

Regime Type: PKD (With Allowances) Beef Shin 'Mash' Introduction & Inspiration Beef Shin is a succulent and flavour-packed cut of meat when slow cooked. Combine it with a delicious egg tallow 'mash' on top and it really will feel like Christmas! Enjoy your meal! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x Beef Shin 'Mash' Main Ingredients: 100g Beef Shin Leftovers 65g Egg Tallow 'Mash' Beef Shin Cooking Juices Salt to Taste Garnish 1/2 Tsp Dried Parsley (Optional) Recipe Instructions Pre heat the oven to 80c. Make the egg tallow 'mash' and beef shin as per the recipe instructions. Add the egg tallow 'mash' to a pastry piping bag. Place a serving dish on a baking tray. Wait for the oven to reach temperature and then turn it off, before adding your tray to the oven. Warm the beef shin leftovers in a medium sized pan with the cooking juices, until it's nice and hot, stirring occasionally. Season the beef to taste. Remove the warm serving dish from the oven and then pour in the hot beef and cooking juices. Pipe the egg tallow 'mash' over the top of the meat and sprinkle with a little parsley (optional). Enjoy your meal! 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. Be sure to use free range, organic eggs in the 'mash'. 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 in small quantities for those who have recovered from any kind of health condition. Check out my Beef Shin - Slow Cooker and Egg Tallow 'Mash' recipes for instructions on how to make these. Video Not Available Yet....

Regime Type: Without Eggs, PKD (With Allowances) Spooky Oxtail Soup Introduction & Inspiration This wonderfully tasty oxtail soup takes on a sinister look for Halloween. It may appear gruesome, but trust me, it will be one of the best meals you'll eat on Halloween night! You'll be fighting off the ghosts for seconds! Go wild and try this spookily good Halloween soup. It's guaranteed to lift your spirits ;-) X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x Spooky Oxtail Soup Main Ingredients: 150g Oxtail - Slow Cooker 190ml Bone Broth 40g Eskimo Marble Sausage Salt To taste Decoration: 4 x Halloween Liver Shapes (See Liver Sheet Recipe) 4 x Halloween 'Chocolates' or Halloween Jellies - Optional Recipe Instructions Make up a batch of oxtail using the slow cooker and then add the oxtail to a pan, together with the slices of sausage and the bone broth. Salt to taste. Heat up the soup until it's nice and hot, stirring from time to time. Soup Assembly Instructions: Decorate the outside of your soup bowl with some Halloween Liver Shapes of your choice. Use a ladle to pour the hot soup ingredients into the soup bowl. Add some Halloween 'Chocolates' or Jellies to the top of your soup and serve immediately. Have a spooky Halloween! 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. I used very fatty oxtail for this recipe and so I only needed to add a very small amount of fat using the Halloween 'chocolates'. If you are needing to add more fat you can add some extra 'chocolates' or other animal fat for a perfect PKD ratio. You can also use Halloween 'Jellies' as well for a little extra broth. Check out my Liver Sheet recipe for instructions, so that you can use a Halloween pastry cutter to create your favourite Halloween liver shapes for decoration. Check out my Oxtail - Slow Cooker, Bone Broth - Pressure Cooker, Liver Sheet, Halloween 'Chocolates' and Halloween Jellies recipes for instructions on how to make all of these. The Eskimo Smoked Marble Sausage is a sausage speciality, made from home-grown (Hungarian Big White) pork. It contains only pure salt as a spice. They are made from pork meat (60%) and pork bacon (40%). You can order this, and other wonderful products, from Eskimo Kitchen in Hungary: Eskimokitchen.eu Try different shapes and toppings to jazz your soup up. Crispy Parma Ham flakes make a great addition to the top of your soup as well (see photo). Any ingredients listed as Optional, may or may not be appropriate if you are following Strict PKD with No Allowances. If you are unsure, refer to the Paleolithic Ketogenic Diet Rules document or consult with ICMNI in Hungary ( Home - Nutriintervention ). Video Not Available Yet....

Regime Type: Without Eggs, PKD (With Allowances) Greaves Pâté Milkshake Introduction & Inspiration I love a good milkshake, and this one doesn't disappoint! I always wondered how I would be able to continue to enjoy milkshakes, when I no longer consume dairy products. The answer, make healthy ice creams that can combine with cold bone broth to make wonderful creamy milkshakes that are truly delicious! I hope you enjoy this drink as much as I do! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time - Serving Size 1 x super creamy milkshake Main Ingredients 200ml Bone Broth- Cold 50g Greaves Pâté Ice Cream Ice Cubes (optional) Recipe Instructions Add all the ingredients to the blender, including the ice cubes (if using). Blend for 10 seconds. Pour the milkshake into a large glass and serve immediately. Tips Check out my Bone Broth (Pressure Cooker) and Greaves Pâté Ice Cream recipes for instructions on how to make these. Throw in a cocktail umbrella and a glass straw for a party effect. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Beef Crunchies Introduction & Inspiration I made these wonderful beef crunchies with my younger brother in mind, to satisfy his ravenous hunger. They don't disappoint, and taste great both warm and cold! Beef Suet Crackling with a sprinkle of Maldon salt is totally delicious in its own right, so when some freshly cooked steak slices are sandwiched in-between it becomes a perfect snack or meal. I hope you will enjoy them too. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 7 x Beef Crunchies Main Ingredients Beef Crackling (See Tips below) 160g Beef Steak 1 tbsp Tallow Salt to taste Recipe Instructions Prepare the beef crackling pieces per the instructions. Salt to taste and reserve while you're ready to assemble your beef crunchies. Thinly slice up the beef steak on a wooden chopping board. In a pan on medium-high heat, melt 1 tablespoon of tallow. Add the steak slices and cook for approx. 2 minutes on either side (or until your desired level of doneness). On a wooden chopping board, take your beef crackling pieces and cut each one in half horizontally. Take the bottom half of the beef crackling, add some steak slices on top, and then add the top half of the beef crackling. Secure the beef crunchies with a cocktail stick through the middle. Enjoy these warm or cold! Tips You can also use lard to cook the beef slices in, if you don't have any tallow on-hand. When judging how much steak and meat to use to make each of your beef crunchies you can roughly determine when making the beef suet crackling how much beef fat the crackling represents and then weigh your steak before cooking and after cooking so that you can calculate how much beef crackling to use for each of your crunchies if you are looking for a good PKD fat to protein ratio 2:1 . This is approximate obviously and you can also just eyeball the amounts. 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. Video

Regime Type: Without Eggs, Strict PKD (No Allowances) Breakfast Soup Introduction & Inspiration I whipped this soup together for breakfast this week, hence the original name! It was deliciously tasty and very filling with lots of nutrient dense ingredients. It's incredibly easy to make and wonderful to enjoy at any time of the year. The nutrient boost this soup provides, will ensure the day starts off well whatever you have planned. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x Serving Main Ingredients: 85g Beef Steak (chopped into cubes) 80g Veal Liver (chopped into cubes) 50g Beef Tripe 'Rice' 20g Bone Marrow 60g Whipped Oxtail Fat 50ml to 100ml Bone Broth Salt To Taste Optional Decoration 1/2 Cured Egg Yolk (Grated) Recipe Instructions Add the chopped up beef steak and veal liver to a frying pan on medium heat, along with the bone marrow. Allow the bone marrow to render most of its fat, and use a spatula to turn over the liver and beef steak regularly, in order to cook the meat on all sides. After 2-3 minutes, add the bone broth to the pan. Continue cooking for a few minutes and then add the beef tripe 'rice' and salt (if using) to the pan. Use the spatula to mix in the tripe with all the other ingredients. Now add half of the whipped oxtail fat and grate some cured egg yolk into the pan. Give this a good mix in with the spatula. Finally add the remaining whipped oxtail fat and mix in. Remove the soup from the frying pan and pour into a serving bowl. Grate some cured egg yolk over the top and serve while nice and hot. Bon Appetit! Tips Ideally, purchase your meat, fat and offal from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Any ingredients listed as Optional, may or may not be appropriate if you are following Strict PKD with No Allowances. If you are unsure, refer to the Paleolithic Ketogenic Diet Rules document or consult with ICMNI in Hungary ( Home - Nutriintervention ). Check out my Beef Tripe 'Rice', Cured Egg Yolks, Whipped Oxtail Fat recipes for instructions on how to make these. Video

Regime Type: PKD (With Allowances) Crispy Pulled Pork Bread Introduction & Inspiration Crispy Pulled Pork Bread makes a wonderfully healthy addition to any meal. It crisps up nicely in the frying pan, and can be used as a sandwich base among other things. It taste delicious and has a lovely golden finish to it. Give this 'bread' a try. I am sure it will become one of your new favorites! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 2 x Crispy Pulled Pork Bread Slices Main Ingredients: 2 x Pulled Pork Bread Slices 1 tsp Tallow for frying Recipe Instructions Make the pulled pork bread as per the recipe instructions. Cool and then place in the fridge in an airtight container. Remove the bread from the fridge and cut 2 slices of the bread (store the remaining bread 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 2 bread slices to the frying pan. Use a spatula to flip the slices over every 30 to 45 seconds. Cook until the bread has started to crisp up and has a nice depth of colour. Remove the frying pan from the heat and allow the slices to rest for a minute or so. Your Crispy Pulled Pork Bread is now ready! Tips Ideally, purchase your meat and fat 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 slightly sweet toppings! Be sure to use free range, organic eggs to make the pulled pork 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 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: PKD (With Allowances) The Stuffed Meatball Collection Introduction & Inspiration Stuffed meatballs are a versatile and satisfying dish that can be enjoyed all year-round. They’re simple to prepare and offer endless possibilities for flavour combinations. Nutrient dense stuffed meatballs with a great PKD ratio are easy to achieve and taste delicious. Here are just a few ways you can create nutrient dense meals with very basic ingredients. Enjoy these meaty balls of goodness! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 7 x Stuffed Meatballs (Various Versions) Meatball Filling Ingredients (select the version to see ingredients): Liver Parfait Version Brain Mayonnaise Version Eskimo Pork Crackling Version Bone Marrow Version Veal Heart Version Egg Yolk Version Lamb Kidney Version + Lard or tallow for coating Recipe Instructions Chop the lamb kidney and veal heart into very small cubes (this is important so that the meatballs hold together well during assembly). Push the raw bone marrow out of the bones and chop it up into small cubes too. Divide the minced meat out into varying sized balls (based on the Options above). Place the balls of minced meat on a wooden chopping board and mould them into bowl shapes with your fingers. Sprinkle the minced meat with a little salt. Make up the meatballs by adding the fillings mentioned above (Example: To make a meatball with filling Option no. 1, just add a little ball of liver parfait/pâté to the centre of the minced meat bowl and add the bone marrow cubes around the sides and on top). Once you've added the various filling to the meatballs, use your hands to mould the minced meat around the meatball fillings. It's ok to leave a gap in the minced meat at the top of the meatball so that you can see the filling ingredients slightly. (It also looks pretty for serving). Melt a little lard or tallow and coat the meatballs using a pastry brush. Place the meatballs in the fridge for 30 minutes. Pre heat the air fryer for a few minutes at 180c. Grease the basket of the air fryer and proceed to add the meatballs into it (you may need to cook them in batches, depending on quantity). Cook the meatballs for 10 minutes. Remove the meatballs carefully from the air fryer using a spatula and then place them on a serving plate. Enjoy these wonderful meaty balls of goodness! Tips The egg yolk can be already pasteurised (see my Egg Yolk Sauce - Pasteurised recipe) or else can be cooked from raw. If the egg yolk is placed towards the top of the meatball filling ingredients then the raw egg will be fully cooked. If you prefer the egg yolk to be slightly runny, then place the pasteurised egg yolk sauce filling at the bottom of the meatball with other ingredients on top. The bone marrow can be either raw or it can also be already cooked too. Ideally, purchase your meat, fat and organs 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 Liver Parfait (which is an easy pâté to make), Egg Yolk Sauce - Pasteurised and Brain Mayonnaise recipes for instructions on how to make all of these. The Eskimo Pork Crackling Crumbs are made from fatty bacon from free-range (Hungarian Big White) pork. The Crackling is a thawed, rolled-up piece of bacon cut into even cubes. An excellent raw source of energy and guaranteed free of milk and additives! You can order this, and other wonderful products, from Eskimo Kitchen in Hungary: Eskimokitchen.eu If you do not have any pork crackling crumbs handy, then you can substitute with beef crackling crumbs instead. Simply mix and match the meatballs with their stuffing ingredients based on your own preferences. For a good PKD ratio, just ensure you have sufficient meat and fat in each stuffed meatball. Try and chop the lamb kidney, veal heart and bone marrow into very small cubes (you could also blend them briefly in a mini blender at a pinch too, before adding to the minced meat) to ensure easy assembly of your stuffed meatballs. Even if they are looking a little fragile, once they have been refrigerated for 30 minutes, they hold up really well to the cooking. If you do not have an air fryer you can cook these meatballs in the oven too. Video ! Widget Didn’t Load Check your internet and refresh this page. If that doesn’t work, contact us.

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: 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: 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, PKD (With Allowances) Christmas Mince Pies Introduction & Inspiration Christmas mince pies have always been a staple throughout the festive period in our house, and these ones are no less delicious! These little buns are packed with flavour and real mince as well. I hope they will become a family favourite for you too! X Nic Recipe Overview Preparation Time 30 minutes to 1 hour Cooking Time Less than 30 minutes Serving Size 4 - 5 mince pies (or more depending on your muffin mould size) Ingredients for the Base (Makes 2 x sheets): 105g Pressure Cooked Beef Tripe - warm 75ml Hot Water 45g Oven Roasted Bone Marrow Filling Ingredients: 140g Minced Meat - cooked 50g Oven Roasted Bone Marrow 30g Honey - Local & Organic Topping Ingredients: 1 x Beef Tripe star shape per mince pie (made when following base instructions) Add a lard or tallow Christmas decoration weighing 5g - 10g if desired. Recipe Instructions Base Instructions: Preheat oven to 175c (Fan assisted - for lower and upper shelves) 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 100-105ml of the mixture on to a silicone mat on a baking tray and spread out a thin layer of the mixture using a spatula. Repeat the process for the second sheet. Place the baking trays in the oven and cook for 12-14 minutes (check often towards the end of the cooking time). Remove the baking trays from the oven and allow the sheets to cool. Use an 6-8cm diameter round cutter to cut 6-8 circular disks and 2-3 star shapes per Tripe Sheet. Reserve. Place at least 3 circular disks gently one on top of the other into the centre of a muffin tin or paper bun case and press the base and the sides so that the disks take on the desired shape. Reserve the bases in the fridge. Filling Instructions: In a pan, add the minced meat and stir often until cooked. Pour off any excess juices. Allow the minced meat to cool. Scoop out the bone marrow from the bone and place in a separate bowl. Use a fork to break up the bone marrow a little, but not overly so. (We are looking for the bone marrow to retain some texture). Next add the bone marrow mix and honey to the cool minced meat. Use a spoon and lightly combine all the ingredients together and then leave the mixture to cool. Spoon the mixture evenly between the mince pie bases. Add a star shape to the top of each mince pie. Add any additional lard decorations to the top of the mince pies and then place the mince pies back in the fridge for the filling to harden a little before serving. Topping Instructions: Place a star shape on top of the filling mixture of each mince pie and add an additional lard or tallow shaped decoration on top of each mince pie if desired. To make the decoration, Add a little lard to a piece of greaseproof paper (to the size of the pastry cutter shape) and then pop the lard in the freezer for a few minutes to harden, before cutting the shape out with the cutter. Tips Enjoy these mince pies throughout the festive period! Ideally, purchase your meat from pasture raised sources that are Nitrate, Nitrite & Additive Free. Any honey should be of organic quality, and is only recommended in small amounts for those who have recovered from any kind of health condition. Video Not Available Yet....

Regime Type: Without Eggs, 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: 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) 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: PKD (With Allowances) Egg and Brain Ice Cream Introduction & Inspiration This ice cream reminds me immensely of vanilla ice cream in terms of its creaminess and colour. It has a perfect silkiness to it and mixes like a dream. 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 470ml pot Egg and Brain Ice Cream Main Ingredients: 230ml Water (or Bone Broth) 45g Pig Brains - Poached 50g Honey 150ml Egg Yolk Sauce - Pasteurised 8g Pork Jelly Cubes Salt Recipe Instructions Melt the pork jelly cubes in a pan on low heat, together with the bone broth or water and touch of salt. Once the pork jelly cubes have melted, add the brains and honey. Cook on low heat for a minute or so until the honey has dissolved. Remove the pan from the heat and allow the mixture to cool slightly. Place all the ingredients into a blender and briefly blend until smooth (to avoid too many bubbles forming). Pour the egg yolk sauce into the pan and slowly pour in a little of 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, allow the mixture to cool down for 5 or so minutes before pouring the ice cream mixture 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 Egg and Brain Ice Cream. Remove the Egg and Brain Ice Cream pot from the freezer and place it in the Ninja Creami and proceed to mix the ice cream (this may take 2 or 3 spins using the Gelato option). Enjoy! Tips Ideally, purchase your meat, fat and offal 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 Bone Broth - Pressure Cooker, Egg Yolk Sauce - Pasteurised, Pork Jelly Cubes and Brains - Poached recipes for instructions on how to make these. If you do not have any pasteurised egg yolk sauce, you can also just use egg yolks. 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 and Brain Ice Cream into various dishes. Serving Suggestions: Serve the Egg and Brain Ice Cream just as it is, or why not try it with Beef Crackling Crumbs or Pork Crackling Crumbs for a little crunch. Keep in mind that a portion of Egg and Brain Ice Cream (50g) will contain approx. 5g honey. For a good PKD ratio consider adding in 10-15g meat (Crispy Parma Ham wafers etc). Video

Regime Type: Strict PKD (No Allowances), Without Eggs Hearty Steak Burger Introduction & Inspiration The delightful combination of a wholesome ‘bun’ paired with mouthwatering flavours makes this hearty steak burger a true delight! Whether you opt to cook it in the oven or on the BBQ, get ready for a treat. Enjoy every mouthful! Bon appétit!” 🍔😊 X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x Hearty Steak Burger Main Ingredients: 2 x Flat Offal Muffins* 1 x 150g Steak Crackling Burger Patty 6g Beef Crackling - sliced** Salt To Taste Recipe Instructions Pre heat the oven to 160c. Once the oven is up to temperature place the Steak Crackling Burger Patty into a shallow dish and set it on a baking tray. Cook the patty in the oven for 23 minutes. Meanwhile, chop the beef crackling into slices and place it in a small ramekin. Once the patty has finished cooking, briefly remove the baking tray from the oven, and add the 2 muffins as well as the beef crackling. Add the baking tray back to the oven, and cook for an extra 2 minutes. Check the patty is cooked to your desired level of doneness and then remove the tray from the oven. Add a muffin to the centre of a warm serving plate, use a spatula to place the burger patty on top of the muffin with a sprinkle of salt (optional). Add the warm beef crackling slices and top the patty with the remaining muffin to form your hearty steak burger. Enjoy tucking into this delicious burger. Bon Appétit! Tips Ideally, purchase your meat, fat and organs 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 Flat Bottom Offal Muffins, Beef Crackling and Steak Crackling Burger Patties for instructions on how to make all of these. *You can use another muffin option as the burger 'bun' should you wish. On my website you'll find a large choice, including oxtail and sweetbread, beef and sweetbread, lamb and pork. You get to decide. **The burger patties cook up really well in the oven. Approx. 10ml fat will be rendered during the cooking process. Reserve the cooking juices for another recipe and simply add the beef crackling on top of your burger to retain a good PKD ratio. If you don't have any beef crackling available, then simply use pork back fat, lard, tallow, bone marrow or another animal fat to ensure a good PKD ratio of meat to fat. Video Not available yet....

Regime Type: Without Eggs, PKD (With Allowances) Spring 'Chocolate' Shapes Introduction & Inspiration Bright colours and pretty decorations are the hallmark of Spring. These tasty 'chocolate' shapes are not only amazing for decorating your Spring recipes, but they are also very tasty with nutrient dense ingredients. I hope you will give them a try! X Nic Recipe Overview Preparation Time Less than 30 minutes ( To Note: The 'Chocolate' Shapes will need to be placed in the freezer for around 30 minutes to 1 hour to fully set) Cooking Time Less than 30 minutes Serving Size Makes 15 - 20 Spring 'Chocolate' Shapes (depends on your mould sizes) Main Ingredients: 90g Oven Roasted Bone Marrow 50g Lard 20g Honey Optional Colour Variations (add to the base 'Chocolate' mixture): Blueberry Coulis Raspberry Coulis Other Spring 'Chocolate' Ideas*: Lard/ Tallow / Bone Marrow (freeze the fat) Cooking Juices (freeze the juices) Egg Broth Gravy (freeze the gravy - Optional) Recipe Instructions Place all the main ingredients in a pan on low heat and cook for a few minutes until the fat has melted and the ingredients are warm. Pour the contents of the pan into a high speed blender and blend until the mixture is nice and smooth. Pour the contents of the blender through a fine mesh sieve into a glass container or jug. At this point, you may wish to add in a small amount of raspberry coulis or blueberry coulis to a portion of the mixture to obtain different colour combinations for your 'chocolate' shapes. Divide the mixture evenly between your choice of silicone Spring moulds. Place the moulds into the freezer until the shapes have set. Once set, carefully remove the shapes from the moulds and either use them immediately in a recipe, or else place them into an airtight glass container and keep them in the freezer until you are ready to use them. Tips Any fruits and honey should be of organic quality, and are only recommended for those who have recovered from any kind of health condition. Check out my Blueberry Coulis and Raspberry Coulis recipes for instructions on how to make these. *Simply freeze the ingredients in Spring moulds. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Beef Crackling Introduction & Inspiration Beef Crackling is such an amazing by-product of making tallow. These delicious and nutritious nuggets of goodness are so satiating and can be enjoyed as-is, or used in a variety of different ways in recipes. You will love making your own beef tallow, just to appreciate these yummy treats! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 215g Beef Crackling (made from rendering 900g Beef Suet) Main Ingredients: 900g Beef Suet Fat Salt To taste Recipe Instructions Instructions using an Air Fryer Chop the beef suet fat into 4-5 cm cubes approximately. Place the cubes in the basket of an air fryer. Air fryer the cubes, stirring periodically until the cubes reduce in size and most of the fat is rendered. Below are some rough guidelines to use when melting your beef suet ( based on the Ninja Tendercrisp machine on the Air Crisp setting): Temperature Setting 185c - cook for 10 minutes Stir Temperature Setting 190c - cook for 8 minutes Stir Temperature Setting 190c - cook for 5 minutes Stir Temperature Setting 185c - cook for 2 minutes Once the Beef Crackling is done to your liking, carefully remove the crackling with some kitchen tongs, and place them into a glass bowl. If you like these with a touch of salt (depending on what recipes you will be using them in), now is the perfect time to add some while they're warm. Once the Beef Crackling has cooled down, it can be stored in the fridge for several days (although I have found that it doesn't last that long!). Tips If you do not have an air fryer, don't despair. You can simply melt the Beef Suet cubes in a large pot on the stove. It will take a little longer, but the results are well worth the effort! While it can be tempting to add salt to the beef crackling cubes while it is cooking, I tend to only salt my beef crackling once I have removed it from the air fryer, since I want the tallow I am making to be as pure as possible and without any added salt. Beef Crackling can be used as your fat accompaniment for many recipes, as a change from other animal fats. Check out my Beef Crunchies recipe for ideas on how to use this wonderful Beef Crackling. Ideally, purchase your beef suet from pasture raised animals. Try and use white sea salt or rock salt that contains no anticaking agents or other additives. Video