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Regime Type: Without Eggs, Strict PKD (No Allowances) Oxtail Crunch Rolls Introduction & Inspiration I am always looking for new ways to present simple ingredients that go well together. These oxtail crunch rolls have all the crispiness of the cooked Parma ham combined with the smoothness of the oxtail and whipped oxtail fat filling. All, nicely drizzled with an oxtail sauce reduction that provides a nice intense flavour to the dish. These crunch rolls could also be served as finger food at parties with the sauce served on the side as a dipping sauce. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x Serving Main Ingredients: 4 x Crispy Parma Ham Rolls (60g Weight) 80g Oxtail Leftovers 85g Whipped Oxtail Fat 75ml Oxtail Cooking Juices (to make a Sauce Reduction of approx 40ml) Salt To Taste Recipe Instructions In a pan on low heat, re heat the oxtail leftovers and stir from time to time. While the oxtail is reheating, pour the oxtail cooking juices into a pan and bring it to a boil over a low-medium heat. Cook, until the juices have reduced the liquid to the desired consistency for the sauce reduction. Once the oxtail leftovers are warm, place them in a mini blender to make the meat slightly finer in texture (as we will be using a piping bag ultimately to pipe the ingredients through a large piping nozzle). Once the oxtail leftovers have been blended, add these to a glass bowl along with the whipped oxtail fat. Use a spatula to combine both ingredients well together. Now use a spatula to scoop the ingredients into a piping bag with a large piping nozzle. Assembly of Oxtail Crunch Rolls: Place the Crispy Parma Ham rolls on a plate. Place each roll on its end. Now use your piping bag to pipe the ingredients into each of the rolls until they are full to the top with the mixture. You can now lay each of the filled rolls side by side, in a serving dish. Drizzle the Oxtail Crunch Rolls with the sauce reduction and enjoy! Tips These rolls can also be used as finger food at parties. Simply serve the sauce as a dipping sauce on the side. Ideally, purchase your meat and fat from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Check out my Oxtail Slow Cooker, Whipped Oxtail Fat and Crispy Parma Ham recipes for instructions on how to make these. Sauce Reduction - In cooking, reduction is the process of thickening and intensifying flavour of a liquid mixture , in this case oxtail cooking juices, by simmering or boiling. Reduction is performed by simmering or boiling the cooking juices until the desired concentration is reached by evaporation. This is done without a lid, enabling the vapour to escape from the mixture. Video

Regime Type: Without Eggs, Strict PKD (No Allowances) Pizza Base - (Pork and Beef Tripe) Introduction & Inspiration This pork and beef tripe base is perfect for a variety of dishes, including pizza bases. It's ideal if you are wanting just a meat base. The pizza base is also egg free for those who may have sensitivities to eggs. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 2 x 15cm Pizza Base (Pork and Beef Tripe) Main Ingredients: 80g Pressure Cooked Beef Tripe 75g Tallow (or Lard) 55ml Bone Broth 80g Pork Tenderloin Leftovers Salt To taste Recipe Instructions Preheat the oven to 160c. Melt the tallow in a medium pan with all the other ingredients. Once the tallow has melted, place all the ingredients into a blender. Blend the ingredients for 20-30 seconds, or until smooth. Place a greased silicone mat on a baking tray with 2 metal circles on top. Pour the ingredients from the blender into the two metal circles and spread evenly with a spatula. Place the baking tray in a preheated oven and cook for 25-30 minutes. Use the ‘browning’ option on your oven to brown the pizza base for 3-5 minutes (keep an eye on it so it doesn’t burn). Remove the baking tray from the oven and allow the pizza bases to cool for several minutes on the countertop, and then place them in the fridge for a short while so that the bases become a little more sturdy. Now it’s time to decorate your pizzas with your desired toppings. Tips Check out my Bone Broth - Pressure Cooker recipe for instructions on how to make this. Ideally, purchase your meat from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. 'Browning' Some functions of ovens enable you to brown the surface of the food by activating the grill once cooking is complete. When using the 'Browning' setting on your oven, monitor closely the pizza base so that it doesn't burn at the last minute! Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Mini Liver Crackling Buns Introduction & Inspiration These little buns are nice and moist on the inside and yet hold really well together without needing any eggs. They have a bit of a crunch to them on the top and make a great party food, or meal for when you're on the move. They're easy and quick to prepare and are delicious, warm or cold! I hope you'll enjoy them! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time 35 Minutes Serving Size 6 x Mini Liver Crackling Buns (5 cm Diameter) Main Ingredients: 155g Veal Liver 45g Eskimo Pork Crackling Crumbs (or homemade) Salt To Taste Topping 10g Eskimo Pork Crackling Crumbs (or homemade) Recipe Instructions Pre heat the oven to 150c. Add the veal liver, salt and the pork crackling crumbs to a mini blender and blend the mixture well together. Use a spatula to add the mixture evenly to 6 circular silicone moulds. Sprinkle the tops of each bun with the extra pork crackling crumbs. Place the mould on a baking tray and place in the middle shelf of the oven for 35 minutes. Remove the tray from the oven and allow the buns to cool down on the kitchen countertop. Once the buns are cool enough to handle, place them on a serving plate and enjoy them warm. You can also allow them to cool completely before placing them in an airtight container and storing them in the fridge, to enjoy cold. Tips Ideally, purchase your offal and fat from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Check out my Lard and Pork Crackling - Air Fryer recipe for instructions on how to make you own homemade pork crackling should you wish. These mini liver crackling buns make the perfect party food or are great to enjoy when you simply feel like an extra boost of liver. Enjoy them warm and cold ! 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 A nice dollop of mayonnaise on top of these buns is particular delicious too and will ensure an optimal PKD ratio too ! Even you don't happen to have any pork crackling crumbs on hand, then you can simply substitute with beef crackling crumbs instead. Both taste delicious in these buns! Video

Regime Type: Without Eggs, Strict PKD (No Allowances) Beef Tripe Sheet Introduction & Inspiration These healthy Beef Tripe Sheets are incredibly useful for so many recipes. You can use them to make 'pasta', samosas, rolls, tripe flakes for desserts, ice cream wafers....the list goes on and on. They are also super easy to prepare and quick to cook. I hope you will give them a whirl! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time 30 minutes Serving Size 1 x Beef Tripe Sheet Main Ingredients: 200g Pressure Cooked Beef Tripe 20g Pork Jelly Cubes 40ml Bone Broth or Water Salt To Taste Tallow or Lard for Greasing Recipe Instructions Preheat oven to 160c (convection- middle shelf). Place the tripe, pork jelly, bone broth and salt in a pan on low heat. Cook until all the pork jelly has melted. Add the pan ingredients to a high speed blender and blend until the mixture is smooth. Place a silicone mat onto a baking tray, and grease it with tallow or lard. Pour the mixture onto the mat and spread out a thin layer of the mixture using a spatula. Place the baking tray in the oven and cook for 25 - 30 minutes. Check often towards the end of the cooking time. If the sheet can lift up off the mat without sticking, it's ready. (Add an extra 5 minutes at the end if need be, depending on your oven). Once cooked, remove the baking tray from the oven and allow the sheet to cool for several minutes. While still warm, transfer the sheet on to some greaseproof paper to avoid it going cold and potentially sticking to the silicone mat (this shouldn't happen if you greased the silicone mat). Store the Beef Tripe Sheet in your fridge. Tips Ideally, purchase your meat from pasture raised animals that are Nitrate, Nitrite & Additive Free and try and use white sea salt or rock salt that contains no anticaking agents or other additives. If you do not have any bone broth to hand, use water. Check out my Pork Jelly Cubes, Beef Tripe - Pressure Cooker and Bone Broth - Pressure Cooker recipes for instructions on how to make these. Beef Tripe Sheets can be used in a number of ways, including for samosas, wraps, rolls etc. Use the Recipe Search functionality on my website to discover more. Be sure to add an appropriate amount of fat to accompany your sheet, to achieve a perfect PKD ratio. Video

Regime Type: Without Eggs, PKD (With Allowances) Mini Lamb Burger Bites Introduction & Inspiration I wanted to combine lamb with a nice fluffy filling / topping and voilà, these mini lamb burger bites were born! The bone marrow & redcurrant filling, allows the burgers to have a perfect fat : protein ratio. I hope you will enjoy them! X Nic Recipe Overview Preparation Time 30 minutes to 1 hour Cooking Time Less than 30 minutes Serving Size 12 Mini Lamb Burger Bites Ingredients for the mini burgers 485g Minced Lamb 75g Tallow - softened Salt To Taste 70g Oven Roasted Bone Marrow (scooped out of the bone) Ingredients for the filling / topping 35g Organic Redcurrants 20ml Water 70g Oven Roasted Bone Marrow (scooped out of the bone) - placed in the fridge until cold 20g Honey - Local & Organic Redcurrants (for decoration - optional) Oven Roasted Bone Marrow - (Cold & Grated for decoration - optional) Recipe Instructions Instructions for the mini burgers Preheat the oven to 150c. Place the minced lamb in a glass bowl. Add a pinch of some salt to the lamb. Add the softened tallow to the lamb. Mix all the ingredients well together. Divide the mixture evenly between the 12 hole baking mould tray and smooth off the tops. Place the baking tray into the centre of the oven and cook for 15 minutes. Remove the baking tray from the oven, place the mini lamb burgers on to a plate and allow the lamb to cool on the countertop. Instructions for the filling/topping Place the redcurrants and water in a pan, on low heat. Add in the honey and keep stirring until the honey has completely dissolved into the water. Now pour the mixture into a mini blender. Blend well for 20-30 seconds. Pour the contents of the blender through a sieve into a glass jug so that no seeds are present. Place the jug in the fridge for 10 minutes to allow the redcurrant juice to cool down. Add the redcurrant juice slowly to the glass bowl containing the cold bone marrow & whisk by hand or use a hand whisk (2-3 minutes), until you have a homogenous fluffy mixture. Mini Burger Assembly Once the lamb burgers are cool enough to handle you can chop all of them in half (or else leave some whole so they can have the filling on top instead). Now simply spoon a dollop of the filling (approx 10-12g) mixture on top of one of the cut halves, and then proceed to place the other half back on top. Continue in the same way for all the burgers that have been cut in half. If you did leave some mini burgers whole, then add a dollop of the filling on top, and add a little redcurrant in the middle for decoration if you wish. Enjoy these mini lamb burger bites straightaway, or else place them on a plate in the fridge until you are ready to serve them. Tips When you cut the mini lamb burgers in half, be sure to have a very sharp knife, especially if the burgers are still slightly warm so that they don't break apart. Ideally, purchase your meat from pasture raised sources that are Nitrate, Nitrite & Additive Free. 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: 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, Strict PKD (No Allowances) Liver Sheet Introduction & Inspiration If you're looking for a sheet that can be used for various recipes including lasagna's and rolls, look no further! Liver turns out to be the perfect ingredient as it cooks into a sturdy sheet and yet remains so very flexible. The sheets are super simply to whip up and don't require much cooking time. I hope you'll enjoy the possibilities that nutrient dense liver sheets can provide to your health in various recipes. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x Liver Sheet Main Ingredients: 200g Lamb Liver Salt To Taste Lard for Greasing Recipe Instructions Preheat the oven to 160c (convection - middle shelf). Remove any silvery membrane from the liver if you can, before placing it into a high speed blender with some salt. Blend, until the mixture is nice and smooth. Grease a silicone baking mat (e.g. De Buyer) with lard. Pour the mixture on top of the silicone mat on a baking tray and spread out a thin, even layer of the mixture using a spatula to cover the mat. Place the baking tray in the oven and cook for 8 - 10 minutes (check often towards the end of the cooking time as you should be able to peel the sides of the sheet up, without any ingredients sticking to the mat). Remove the baking tray from the oven and allow the sheet to cool on the kitchen countertop for 10 minutes or so. If you are not going to be using the liver sheet straightaway, transfer it on to some greaseproof paper and cover. Place it in the fridge. Tips Ideally, purchase your meat and offal from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. If you do not have any lard for greasing your mat, substitute with tallow. If you do not have any lamb liver, you can certainly use veal or beef liver as well. Use the Recipe Search functionality on the website to discover how to incorporate liver sheets into various dishes. As a slightly variation, you can also make a liver and egg sheet too, if you do ok with eggs of course. See my Liver and Egg Sheet recipe for this slightly modified version. To achieve an even thinner sheet, you can also add a small amount of bone broth to make the liver mixture slightly thinner before blending it and pouring it on top of the silicone mat. Be sure to add an appropriate amount of fat to accompany your sheet, to achieve a perfect PKD ratio. Video

Regime Type: Without Eggs, Strict PKD (No Allowances) Pork Jelly Cubes Introduction & Inspiration Pork gelatine is a great source of amino acids, which support a healthy mood, strong bones, smooth skin and proper muscle synthesis. These Pork Jelly Cubes are so useful in so many recipes, you'll wonder how you ever lived without them! The inspiration for this recipe came from one of ICMNI's Nutritional Consultants, Orsolya Szathmári who has produced many amazing PKD recipes and Cookbooks (see TIPS section below). My recipe is modelled around Orsolya's Milky Pork Jelly recipe, so that you can all make this wonderfully rich and nutrient dense substance! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time More than 60 minutes Serving Size 3 x Glass Containers (Total Volume 1686ml) Main Ingredients: 1 kg Pork Skin Salt Recipe Instructions Wash the pork skin under running water to remove any obvious impurities. Place the pork skin in a large pot on the stove. Cover the pork skin with water and place the lid on top, and then bring the water to a boil and cook for 8 minutes longer. Drain the water out of the pot, and allow the pork skin to cool down enough to handle. Place the pork skin on a large wooden chopping board skin side down, and use a sharp knife to remove as much of the fat layer as possible. Turn the pork skin over so that the skin side is on top. Rub the skin with salt to clean it as much as possible, and also run the knife over the surface of the skin to try and remove any obvious hairs that remain on the skin surface. Next, cut the pork skin up into strips or dice it, add it to a large colander, and give it a good wash to remove the salt. Add the pork skin back into the large pot (from earlier) and cover the pork skin with enough water to just cover it, then boil again and cook for about 1 hour, or until soft. Let the pork skin cool down for several minutes and then tip the pork skin and all the liquid from the pot into a large sized blender. Blend the pork skin until smooth and homogeneous. Pour the mixture from the blender into several glass containers. Allow the mixture to cool, before placing the containers into the fridge to set fully (allow several hours). Once set, cut up the pork skin into similar sized cubes. If you are not planning on using the pork jelly cubes in the next few days, transfer them into large freezer safe, airtight containers and freeze the cubes in smaller portions for later use. Tips The inspiration for this recipe came from one of ICMNI's Nutritional Consultants, Orsolya Szathmári who has produced many amazing PKD recipes and Cookbooks. Please take the time to visit Orsolya's website and discover many wonderful PKD Cookbooks : www.orsolyaszathmari.com Ideally, purchase your pork skin from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Use the Recipe Search functionality on the website to discover how to incorporate pork jelly cubes into various dishes. Make sure your blender is big enough to fit in all the liquid. Or, if need be, blend the mixture in batches. Pork gelatine is a great source of amino acids, which support a healthy mood, strong bones, smooth skin and proper muscle synthesis. Video

Regime Type: Without Eggs, Strict PKD (No Allowances) Bone Marrow Baskets Introduction & Inspiration Bone Marrow Baskets are a fun and novel way to serve your meal, and become lovely and creamy when filled with warm meat dishes. They are nice to make when you are aiming for a slightly fancier meal for your friends or family. They are still quick and easy to whip up, yet offer an extra touch of class. They can also be made ahead of time. Try making them, and see for yourself how your whole meal is transformed. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 2 x Bone Marrow Baskets (Diameter 7cm x 4cm Deep) Main Ingredients: 70g Whipped Bone Marrow Recipe Instructions Cover two small ramekin tins with clingfilm, and push the clingfilm inside the ramekin tins. Turn the ramekin upside down and using a spatula, spread half of the whipped bone marrow evenly to cover all of the base and sides of the ramekin, so that when the bone marrow sets it will form a bowl shape. Proceed to coat the second ramekin in the same way. Place the ramekins on a small tray and put them in the freezer until the bone marrow is set hard. Remove the tray from the freezer. With one hand carefully hold the bone marrow basket, and with the other, slowly slide the ramekin tin from the basket. Now carefully remove all the clingfilm from the basket. Repeat, for the second basket. Place the Bone Marrow Baskets in an airtight container in the freezer until you're ready to use them. Tips For PKD ratio purposes, simply weigh the bone marrow baskets and depending on your other ingredients, adjust your ratios accordingly. So for example if using 200g uncooked lean minced meat and the bone marrow basket is only 50g, I would add 20g of extra fat in the form of a few strips of pork back fat etc. Ideally, purchase your bones from pasture raised animals that are Nitrate, Nitrite & Additive Free. Check out my Whipped Bone Marrow recipe for instructions on how to make this. Video

Regime Type: Without Eggs, Strict PKD (No Allowances) Breaded Liver on Beef Crackling Puree Introduction & Inspiration 'Breaded' liver it is extremely tasty, with an incredible flavour furnished by the oxtail sauce reduction. A wonderful change from other, more bland liver dishes. The breading is provided by a very fine crispy Parma ham powder to give it a nice savoury flavour and the hot beef crackling is blended to a purée consistency with a touch of the rich cooking sauce. It's an ideal combination of flavours, quick to make and perfect for a week night meal to ensure you're getting your regular intake of liver on PKD. I hope you will enjoy making this dish. Please let me know how it turned out for you. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less Than 30 Minutes Serving Size 1 x 'Breaded' Liver on Beef Crackling Purée Main Ingredients: 140g Veal Liver 125ml Oxtail Cooking Juices (plus 50ml extra for deglazing) 55g Beef Crackling 25g Crispy Parma Ham Powder 10g Lard for coating Garnish: Sprig of Parsley (Optional) 1 tsp Crispy Parma Ham Powder (Optional) Recipe Instructions Pre heat the oven to 80c. Give the veal liver a quick rinse under running water and then pat it dry with a paper towel. Place the liver on a wooden chopping board. Use a pastry brush to coat the veal liver all over with melted lard. Sprinkle the crispy Parma ham powder into a large enough dish ( a similar size as the slice of veal liver). Now use kitchen tongs to dip the liver into the powder until all sides are fully coated. Add any remaining melted lard to the centre of a frying pan on medium-high heat and then add the oxtail cooking juices. Leave the juices to reduce down for 6 or so minutes, stirring occasionally, until it begins to turn into a thicker sauce and bubbles up. At this point you can add the liver to the pan. Cook for 2 minutes on one side, before flipping the liver over with the kitchen tongs and cooking the remaining side for 2 minutes. Add the 'breaded' liver onto a lined baking tray along with a serving plate. Wait for the oven to reach temperature and then turn it off, before adding your tray to the oven . Deglaze the frying pan by adding it back on a medium heat and pouring in the extra oxtail cooking juices, along with the beef crackling pieces. Use a spatula or pastry brush to help loosen the fond. This will create even more flavour for the jus. Once the beef crackling pieces are nice and warm, add them to a mini blender, together with a 3-4 tablespoons of the jus from the frying pan. Blend, until the beef crackling resembles a purée in consistency. Remove the liver and serving plate from the oven. Add the beef crackling purée to the centre of the serving plate in a long strip (roughly the size of the liver slices). Use a knife to cut the liver into thin slices on a wooden chopping board and then using a spatula, carefully transfer the slices on top of the purée. Use a spoon to drizzle your liver with the remaining jus from the frying pan. Top with a sprinkle of crispy Parma ham powder and a sprig of parsley for decoration. Bon Appetit! Tips Ideally, purchase your offal from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. You can also coat your liver using egg yolk or liver pâté as well for variation. If using eggs, be sure to use free range, organic eggs. If you're not able to use crispy Parma Ham Powder for the 'breading' you can always use Beef Tripe 'Flour' or 'Pulled Pork Flour' or even just grind up some tripe, beef, liver or pork sheets into a fine powder. If you do not have any veal liver available, then use lamb or else beef liver instead. Check out my Crispy Parma Ham Powder, Lard and Pork Crackling - Air Fryer and Oxtail - Slow Cooker recipes for instructions on how to make all of these. If you do not have any oxtail cooking juices, use another type of broth, ideally one that has a lot of flavour. If you like this recipe, why not try out my Breaded Liver With Pulled Pork Sauce too! Video

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

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