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Regime Type: Without Eggs, Strict PKD (No Allowances) Christmas Tree Introduction & Inspiration One of my favourite pastry cutter shapes is the Christmas Tree, which provided the inspiration for this recipe! With only a handful of ingredients, this is super straightforward to make, and yet tastes very palatable thanks to the combination of flavours. I hope you'll enjoy it! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x Very Cute Christmas Tree Ingredients for the base : 100g Oxtail - (Cooked & warm) 40g Roasted Bone Marrow (scooped out of the bone) Salt To taste Ingredients for the topping: 5g Sausage (optional - Christmas Lights Decoration) 40g Liver Parfait (to provide the coating for the tree) 10g Oven Roasted Bone Marrow - warm & melted (Christmas Star) 2g Crispy Parma Ham Flakes (Optional - Tree Base Decoration) 4g Honey (Optional) Recipe Instructions Instructions for the base: Mix the warm, cooked oxtail with the bone marrow in a pan on low heat, until the bone marrow has melted. On a lined baking tray pour the warm oxtail mixture into a large Christmas pastry cutter shape and press down the mixture so that it fills the tree shape evenly. Once the oxtail has cooled down a little, place the baking tray into the fridge so that the oxtail sets well into the desired shape. Instructions for the topping: Meanwhile, on a chopping board, chop the sausage into small cubes to represent lights on the Christmas Tree. Once the oxtail base has set fully in the fridge, you can then proceed to spread the Liver Parfait evenly over the oxtail Christmas tree base, so that it's fully coated. At this stage you can place the little cubes of sausage over the tree to represent the lights (leaving room at the top to place the Christmas Star). Place the baking tray back in the fridge for the Liver Parfait layer to set well on top of the oxtail layer. Instructions for the Christmas Star : In a bowl mix together the melted bone marrow with the honey until well combined. Pour this mixture into a small circular dish that has a star shape pastry cutter placed in the centre of it (ensure the dish is only slightly wider than the cutter so that the shape will have sufficient volume when set). Place the dish in the fridge to set properly. Once set, remove the Star gently from the pastry cutter shape and place it on top of the Christmas Tree. Tips Check out my Liver Parfait, Oxtail - Slow Cooker, Oven Roasted Bone Marrow and Crispy Parma Ham Flakes recipes for instructions on how to make these. If you do not have any sausage to hand, then try using cooked beef or cooked Parma Ham instead. 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. 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. 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: Strict PKD (No Allowances), Without Eggs Spider Meatballs Introduction & Inspiration These spider meatballs are terrifyingly delicious, with crunchy legs and a juicy meatball centre. Their taste is sure to impress, and you can customize the filling with a mix of pork, beef, lamb, or your preferred meat. It's a pity Halloween isn't every day! 😉 Happy Halloween! X Nic Recipe Overview Spider Body Ingredients: 60g Raw Minced Beef 60g Raw Minced Pork 60g Raw Minced Lamb 105g Raw Bone Marrow** Salt To Taste Spider Leg Ingredients: 120g Parma Ham Spider Decoration (Optional): 6 x Dried Cranberries (for the eyes) Recipe Instructions Spider Leg Instructions: Pre heat the oven to 180c* Take a strip of Parma ham and cut it in half. Take one half of the Parma ham and roll it tightly into a long thin roll. Repeat the process for all the Parma ham. Place the rolls (a.k.a. spider legs) onto a baking tray covered with greaseproof paper. Once the oven has pre-heated place the tray into the oven and cook for 16 - 18 minutes. Remove the baking tray from the oven and allow the legs to cool slightly. Spider Body Instructions: While the legs are cooking, mix half of the beef and half of the pork together along with a third of the bone marrow and a little salt. Use your hands to form a meatball shape with the mixture. Place the meatball on a baking tray lined with greaseproof paper (allow enough room around the meatball to add the legs). Mix the remaining half of the beef with half of the lamb and a third of the bone marrow and a little salt. Use your hands to form a meatball shape with the mixture. Place the meatball on a baking tray lined with greaseproof paper (allow enough room around the meatball to add the legs). Mix the remaining pork and lamb together with the remaining bone marrow and a little salt. Use your hands to form a meatball shape with the mixture. Place the meatball on a baking tray lined with greaseproof paper (allow enough room around the meatball to add the legs). Spider Assembly: Add 8 Parma ham spider legs to each of the meatballs, together with two cranberries for their eyes. Once the spider meatballs are assembled, place the baking tray in the oven and cook for 16-18 minutes. Carefully remove the baking tray from the oven, then transfer these juicy spider meatballs to a serving plate to give your guests a fright! Happy Halloween! 🎃👻 Tips Make the meatballs as large or small as you like. Just ensure you adjust the fat accordingly based on how much meat you use to make each spider. *If you have Forced Convection setting (or similar) this will work well, when using multiple shelves in the oven. **You can also use oven roasted bone marrow too, or else lard or tallow. Ideally, purchase your meat from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Any 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 fruit should be of organic quality, and are only recommended in small quantities for those who have recovered from any kind of health condition. Video Not available yet....

Regime Type: Strict PKD (No Allowances), Without Eggs Flat Bottom Oxtail And Sweetbread Muffins Introduction & Inspiration These oxtail and sweetbread muffins have a good texture to them and make great burger or sandwich buns, pie tops or indeed pizza bases. They're very versatile and are nice and nutrient dense. What could be better! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than one hour Serving Size 4 x Flat Bottom Oxtail And Sweetbread Muffins Main Ingredients: 100g Oxtail Leftovers 55g Lard 140g - Raw Veal Sweetbreads Salt To Taste Recipe Instructions Pre heat the oven to 160c. Soak the sweetbreads in salted cold water for 1-2 hours to remove any impurities. Change the water a few times during the soaking process. Remove the sweetbreads from the water, and rinse. Pat the sweetbreads dry. To clean the sweetbreads, remove any tough membrane using your fingers and a small sharp knife or indeed a pair of kitchen scissors. Place the oxtail leftovers and the lard into a pan on medium heat. Cook for a few minutes until all the fat has melted and the oxtail is warm. Pour the contents of the pan into a high speed blender and add the sweetbreads. Blend everything until the mixture is smooth. Grease 4 circular muffin holes in a silicone mould with lard or tallow and then add a sheet of greaseproof paper to the bottom of each hole (this will make it easier to remove each muffin after cooking). Divide the contents of the blender equally between the muffin holes with the help of a spatula. Use the spatula or a teaspoon to smooth off the top of each muffin. Place the silicone tray on a baking tray and place in the pre-heated oven for 35 minutes. Once, done, brown the top of the muffins for 3-5 minutes so that they have a light golden finish to them. Keep an eye on them to ensure they don't burn! Allow the muffins to rest on the countertop to cool, before removing the muffins from the mould onto a serving plate. If you are not going to be eating the muffins straightaway, store them in an airtight container in the fridge. Tips 'Browning' Some functions of ovens enable you to brown the surface of the food by activating the grill once cooking is complete. When using the 'Browning' setting on your oven, monitor closely the loaf so that it doesn't burn at the last minute. Ideally, purchase your fat and offal from pasture raised animals that are Nitrate, Nitrite & Additive and use white sea salt or rock salt that contains no anticaking agents or other additives. Check out my Lard and Pork Crackling - Air Fryer and Oxtail - Slow Cooker recipes for instructions on how to make these. Use the Recipe Search functionality on the website to discover how to incorporate Flat Bottom Oxtail and Sweetbread Muffins into various dishes. You can use tallow or lard interchangeably. These muffins re-heat well too. Video

Regime Type: Without Eggs, Strict PKD (No Allowances) BBQ Pulled Pork Introduction & Inspiration My husband recently got himself an all singing, all dancing, Pit Boss Wood Pellet BBQ Smoker. To christen the occasion what could be better than juicy BBQ Pulled pork. A perfect food for when guests and family visit, pulled pork is one of the most popular low and slow smoked foods. Cooking this beauty on the BBQ Smoker did not disappoint! The texture of the pork was incredibly succulent with its subtly smoky aromas, permeated through a well-seasoned crust. Recipe Overview Preparation Time Less than 30 minutes Cooking Time 7 - 8 hours Serving Size 4 - 6 people Main Ingredients 1.4 kg Pork Shoulder (Boneless) Salt To Taste 2-3 Tbsp Honey (Optional) Recipe Instructions Set the BBQ Smoker temperature to 120c. Remove the butcher's twine from around the pork shoulder. Sprinkle salt (optional) on all sides of the pork roast and place the meat directly onto the indirect heat of your BBQ Smoker grill, fat or fattiest side down. On the other side of the Smoker, place a tray filled with water. This water will help keep a nice humid cooking environment inside the smoker, which helps with getting a succulent and juicy pork shoulder. Cook for 3 hours 30 minutes at this temperature. Place a couple of sheets of aluminium foil into a deep oven tray with excess sticking out of the tray. Remove the pork from the BBQ Smoker. At this point you can drizzle honey over the top and sides of your pork roast (if using). Insert a digital probe into the pork, positioning the tip right in the centre (This will allow you to monitor the internal temperature of the pork without opening the smoker) and then carefully wrap the pork in aluminium foil in the deep sided metal tray. Place the tray on the BBQ grill for a further 4 - 4.5 hours of cooking (or until tender - start checking around 105C internal temperature) - if the pork is still hard leave it for longer. The worst thing you can do is take the pork off too soon - yes too soon. Remove the pork from the BBQ Smoker and allow it to rest for 15 minutes. Unwrap the foil from around the pork, lift the pork onto a large wooden board and separate the meat using two forks or kitchen tongs. You can also use a knife and give the pork a rough chop (based on preference). Taste the pork to check on the seasoning and garnish with the warm cooking juices (simply reduce the juices down in a pan for a thicker sauce should you wish). This pulled pork tastes great as it is, and is also perfect served on PKD crispy bread or toasted flat bottom muffins. Enjoy your succulent and moist, juicy pulled pork! Bon Appetit! 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. 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. 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 ). Nothing could be more delicious than juicy BBQ pulled pork served on home-made PKD toasted 'bread' or flat bottom muffins with some delicious sauce made from the cooking juices. When the pork hits an internal temperature of about 77°C, collagens, which are part of the connective tissues, begin to melt and turn to gelatine. The meat gets much more tender and juicier when this happens. When the internal temperature reaches 100- 105C (approximately 7-8 hours of total cooking time for this size of pork shoulder) it's a good idea to check if the pork is ready. The exterior should have a nice colour to it. Use the method known as "stick a fork in it" to check if your pork shoulder is ready. Basically, insert a fork in the pork and try to rotate it 90 degrees. If it turns with very little pressure, you know it’s ready. The worst thing you can do is take the pork off too soon - yes too soon. Be sure to keep any flavourful juices and pour them over the meat, as you can make your own sauce with the cooking juices to accompany this succulent meat. Use the Recipe Search functionality on the website to discover how to incorporate BBQ Pulled Pork into various dishes. Video Not Available Yet....

Regime Type: PKD (With Allowances) Basic Heart Sponge Base Introduction & Inspiration So a sponge base containing heart does sounds a little out there, but trust me when I say that it's amazing in terms of its consistency and taste. It's super versatile and so can be used for making many different delicacies, including layer cakes and Swiss roll style cakes too! The beauty of this base is that it can be made both sweet, or simply enjoyed savoury. You get to decide. If you like this sponge base then be sure to try out my other varieties! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x Basic Heart Sponge Base (Square 21cm x 21cm) Main Ingredients: 50g Raw Veal Heart 17g Lard 100ml Egg Yolk 20g Honey (Optional*) Salt To Taste Recipe Instructions Pre heat the oven to 160c. Rinse the heart, pat it dry and then chop the veal heart into small pieces. Place the lard, heart, honey (if using) and salt into a pan on low heat. Stir from time to time until all the fat has melted. Remove the pan from the heat and pour the contents into a mini blender. Add the egg yolk to the blender and blend until the mixture is smooth. Pour the mixture into a lined silicone mould tray. Put the silicone mould tray onto a baking tray and tap the tray a few times against the kitchen Countertop to ensure the mixture is spread out evenly in the mould tray. Place the baking tray in the pre-heated oven for 16 minutes. Check often towards the end to ensure it's not getting overcooked. Remove the tray from the oven, and allow the sponge to rest on the countertop to cool for 5 minutes, before covering with a piece of larger greaseproof paper and then flipping the sponge out onto the greaseproof paper. Carefully peel off the greaseproof paper used during the cooking process. Your basic heart sponge base is ready to use. 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. 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 ). *For a slightly sweet sponge base version, add a touch of honey. 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 Lard and Pork Crackling - Air Fryer recipe for instructions on how to make this. Use the Recipe Search functionality on the website to discover how to incorporate basic heart sponge base into various dishes. If you like this sponge base, be sure to check out my other varieties too! The sponge base has a great PKD ratio. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Beef Crackling Strips Introduction & Inspiration Thin, matchstick-like strips of beef crackling serve as an excellent alternative to fried onions. Their delightful crispiness makes them perfect for hotdog or canapé type fillings. Plus, they’re quick and easy to prepare, adding a wonderful amount of healthy fat and flavour to your dishes. I hope you'll try making them. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time N/A Serving Size 25g Beef Crackling Strips (30ml Rendered Fat - Reserve for other recipes) Main Ingredients: 55g Beef Crackling Recipe Instructions Place the beef crackling on a wooden chopping board and using a sharp knife cut the beef crackling into thin, matchstick-like strips. Place the strips in a frying pan over a medium heat and cook for 4 - 5 minutes until the strips have a nice colour to them and are slightly crispy. Drain off any liquid fat and reserve for other recipes. Place the beef crackling strips into a ramekin ready for use. Add a touch of seasoning to the beef crackling strips should you wish. Tips Ideally, purchase your fat from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Check out my Beef Crackling recipe for instructions on how to make this. Use the Recipe Search functionality on the website to discover how to incorporate Beef Crackling Strips into various dishes. Video Not Available Yet....

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

Regime Type: Without Eggs, Strict PKD (No Allowances) Cool Soup Introduction & Inspiration When you enjoy soup, cold soup is the answer on hot days, when you are looking for a refreshing meal, full of nutritious ingredients that will keep you satiated and full of energy until later in the day. I hope you enjoy it! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x Bowl of Cool Soup Main Ingredients: 60g Lamb Kidney 75g Steak 50g Eskimo Smoked Mangalica Dwarf Sausage (or similar) 40g Whipped (Kolozsvari) Bacon fat 5g Bone Broth Fat (or lard/tallow) 100ml Bone Broth 1 tsp Beef Crackling Crumbs Salt to Taste Recipe Instructions Start by washing the lamb kidney under running water to give it a quick clean. Place the lamb kidney on a wooden chopping board. Slice the kidney in half and snip out the tight white core with a sharp knife and/or kitchen scissors. Cut the kidney into small pieces. Chop the sausage into thin slices and slice up the steak. Heat up the bone broth fat in a frying pan on medium-high heat. Add the kidney, steak and sausage to the pan with a touch of salt (optional). Allow the ingredients to cook for a few minutes on each side until the meat is browned all over, but with the lamb kidney still a little pink in the middle. Use a spatula to pour the pan ingredients into a serving bowl. Add the gelatinous bone broth on top of the meat in the bowl. Use an ice cream scoop to place a ball of whipped bacon fat in the centre of the bowl and sprinkle the top with a little beef crackling crumbs. Enjoy your Cool Soup! 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. Check out my Bone Broth - `Pressure Cooker and Beef Crackling Crumbs recipes for instructions on how to make these. You can also pop your bone broth in the freezer for a few minutes while the soup is being made, for an even cooler effect. Eskimo Smoked Mangalica Dwarf Sausage is a traditional homemade smoked sausage made simply with sea salt and pork, allowing the full flavour of the Mangalica-Duroc pork to shine through. It's also a perfect food for those with allergies or food sensitivities due to the absence of any spices. For best results do not overcook it (it can also be eaten raw). You can order this, and other wonderful products, from Eskimo Kitchen in Hungary: Eskimokitchen.eu Kolozsvari is a type of traditional smoked bacon from the Cluj-napoca region of Romania. It can be eaten raw as for this recipe, or it can be cooked in the pan and crisps up nicely. You can order this, and many other wonderful products, from Eskimo Kitchen in Hungary Eskimokitchen.eu Their products are all free from harmful additives and preservatives and they have a wonderful selection of produce. Video

Regime Type: PKD (With Allowances) Egg Broth Gravy Introduction & Inspiration This Egg Broth Gravy has a silky smooth texture and tastes almost 'buttery'. The bright colour is so pretty and is perfect if you're wanting to use it to make cute little shapes for decorating cakes and buns for various special occasions. It will set lovely in the fridge thanks to the addition of a small amount of pork jelly. So go on and make this flavourful gravy! It will add that extra special touch to your culinary delights. Bon appétit! 😊 Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 175ml Egg Broth Gravy Main Ingredients: 100ml Bone Broth 40g Oven Roasted Bone Marrow 30ml Egg Yolk 30g Pork Jelly Cubes (Optional)*) Salt To Taste Recipe Instructions Add the bone broth, pork jelly cubes (if using), oven roasted bone marrow and salt to a pan on medium heat. Once the pork jelly cubes (if using) have melted and the bone marrow is nice and soft, place the ingredients into a blender and blend until smooth. Pour the egg yolk into a bowl. Slowly add small amounts of the blender mixture into the bowl. Stir the bone broth mixture well into the egg yolk until it has been fully incorporated. Add a little more of the mixture and repeat as before, until all the bone broth mixture is now mixed into the egg yolk. Perform a quick taste test to ensure no further seasoning is required. Add any additional salt as required and stir in. Pour the gravy into a serving jug and you're ready to go! Tips *The pork jelly is optional. If you add it, the gravy will set in the fridge when cold, and can make nice, colourful jelly shapes for buns and cakes or jelly like toppings for other ingredients such as liver. See my Liver Jellies recipe. 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 ). Ideally, purchase your fat from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Check out my Bone Broth - Pressure Cooker, Oven Roasted Bone Marrow and Pork Jelly Cubes recipes for instructions on how to make all of these. Use the Recipe Search functionality on the website to discover how to incorporate Egg Broth Gravy into various dishes. Video Not available yet....

Regime Type: PKD (With Allowances) Liver Carbonara Introduction & Inspiration Liver Carbonara is a delicious 'pasta' style dish which is extremely creamy, savoury and satisfying. This is a great PKD alternative to the more classic version. The liver 'pasta' is a perfect match for the creamy sauce. The dish is simple enough to prepare, so please do give it a go and 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 Liver Carbonara Main Ingredients: 1/2 x Sheet Liver 'Pasta' (approx. 80g) 50g Pork Belly (fatty)* 60g Pig Brains - Poached 70ml Egg Yolk Sauce - Pasteurised 70ml Bone Broth - Hot (plus 15ml extra as required, to thin the sauce) Salt To Taste Garnish: Fresh or Dried Parsley (Optional) 1 Tbsp Cured Egg Yolk - Grated (Optional) 10g Crispy Parma Ham Flakes Recipe Instructions Pre heat the oven to 80c. Make the liver sheet as per the recipe instructions. Allow to cool. Add a 'fettucine' attachment to the KitchenAid device, switch the machine on and feed the sheet into the machine. Place a bowl underneath the attachment for the liver 'pasta' to fall into. Reserve. Chop the pork belly into small cubes on a wooden chopping board. Add the cubes to a frying pan on medium heat. Cook for a couple of minutes until the cubes starts to release some of their fat. While the pork belly is cooking, add the egg yolk sauce and pork brains to a medium sized glass bowl. Add a touch of salt and then use an electric hand whisk to whisk the ingredients together to create a nice thick sauce. Add a little bone broth (or hot water) to thin the sauce down slightly, as required. Once the pork belly has released some of its cooking fat, turn the frying pan heat to low-medium and add the sauce to the pan. Use a spatula to give the sauce a good mix into the cooking juices from the pork belly. If the sauce is a touch too thick, add a little extra bone broth and stir in well. Warm the serving dish in the pre heated oven. Wait for the oven to reach temperature and then turn it off, before adding your dish. Add the liver 'pasta' to the frying pan and use a spatula to coat all the pasta in the creamy sauce. Leave the 'pasta' for a minute or so in the warm sauce, so that everything becomes nice and hot. Remove the serving dish from the oven. Transfer the liver carbonara to the warm serving dish. Season your carbonara with a little parsley (optional) and top with some grated cured egg yolk and crispy Parma ham flakes. Enjoy nice and hot! Tips *If you do not have any pork belly available use a flavourful meat, such as Eskimo Kitchen's Smoked Marble or Dwarf sausage, or even their Donkey or Buffalo salamis. They're all delicious and will add wonderful flavours to your carbonara! If you use smoked sausage or if your pork belly is not very fatty, then use some extra fat for a good PKD ratio. Your liver sheet should be at least 1 day old, as otherwise it's difficult to cut using the machine. If you do not have a machine to cut the liver sheet into fettucine type strips, simply place the liver sheet on a large wooden chopping board and cut long strips with a width of approximately 6mm. They're probably just as good. I just like using my gadgets. 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. Be sure to use free range, organic eggs for the egg yolk sauce. Whether you can eat eggs may depend on your condition, medical history, the time you have been doing PKD and your health goals. If you're unsure, please consult with ICMNI in Hungary ( Home - Nutriintervention ). 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 cooked Liver 'Pasta', Brains - Poached, Egg Yolk Sauce - Pasteurised and Bone Broth - Pressure Cooker recipes for instructions on how to make all of thes Video

Regime Type: Without Eggs, Strict PKD (No Allowances) Liver Pasta Introduction & Inspiration The liver sheets work perfectly to make 'pasta'. Clearly we're not talking about traditional pasta here with its huge carb load and detrimental ingredient profile. Rather, we are talking about Spaghetti or Fettucine style liver pasta, which is a lot more beneficial to our health and well-being, and is delicious to boot! Making liver 'pasta' can be facilitated with a couple of pasta attachments for the KitchenAid, if you happen to have one handy. I always wondered what would become of these attachments once I changed to a healthier way of eating. I am pleased to say these attachments have got a new lease of life, making this healthier type of 'pasta'. Otherwise, using a regular old kitchen knife or pizza cutter is just as good for cutting your fettuccine and spaghetti style strips and is probably quicker, but I do love my kitchen gadgets! So go on, give this new style of 'pasta' making a try. Your body, taste buds and health will thank you for it! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time N/A Serving Size Liver 'Pasta' - Fettucine and Spaghetti style Main Ingredients: 1 x Liver Sheet Recipe Instructions Important: Make your Liver sheet as per the recipe instructions. Allow the sheet to cool down fully, before placing it in the fridge for at least one day as it needs to have slightly less moisture in it, i.e. be slightly drier. If you use the sheet too soon, it may not cut well with the pasta attachment, especially for spaghetti style 'pasta'. Perform a test with a small piece of the sheet if need be, to check it's ready and dry enough. Ignore this note if you'll be making your 'pasta' using the manual method. KitchenAid Method Cut your liver sheet into smaller sheets so that the width of each sheet will fit into your pasta attachment. Add a 'Fettucine' or a 'Spaghetti' attachment to a KitchenAid device, switch the machine on to a Medium speed. Slowly feed the end of one of the sheets into the machine, placing a bowl underneath the attachment for the 'pasta' to fall into. Reserve. Manual Method If you do not have a machine, simply place the sheet on a large wooden chopping board and cut long strips with a width of approximately 5mm for fettucine and 2-3 mm for spaghetti (this can be a little more tricky, so take your time!). Your liver ‘pasta’ is ready! Tips Ideally, purchase your offal from pasture raised animals that are Nitrate, Nitrite & Additive Free. Check out my Liver Sheet recipe for instructions on how to make this. Use the Recipe Search functionality on the website to discover how to incorporate Liver 'Pasta' into various dishes. As a variation on Liver 'Pasta', why not try making Beef Tripe 'Pasta' or Liver and Egg 'Pasta' too! Be sure to add an appropriate amount of fat to accompany your 'pasta', to achieve a perfect PKD ratio. Video

Regime Type: Without Eggs, Strict PKD (No Allowances) Oxtail Mountains Introduction & Inspiration Oxtail is both delicious, useful for the body and beneficial to our health. It is packed with flavour and has many nutritional benefits. I was so impressed with Zsófia Clemens's recent oxtail jelly creation that I felt it only fitting to feature one as a summer recipe creation on the site. I love the mountains, and in summer they are especially magic and refreshing, so I hope this dish will be both uplifting and beautiful to you too! X Nic Recipe Overview Preparation Time Less than 30 minutes (To Note: Extra time will be required for the oxtail mountains to set fully in the fridge) Cooking Time Less than 30 minutes Serving Size 3 x Oxtail Mountains (Mould Tins - 7cm Diameter, 4cm Deep) Main Ingredients: 300g Oxtail Cooking Juices 150g Oxtail Leftovers 60g Whipped Oxtail Fat 1 Tsp Tallow for Greasing Salt To Taste 1/2 Tsp Honey (Optional) Garnish 1 Tsp Lard - Grated Parsley (mix of dried & fresh) - Optional Recipe Instructions Place the oxtail cooking juices and leftovers in a pan on low heat. Cook until the ingredients are warm. Allow the mixture to cool slightly. Grease 3 mould tins with tallow. Initially divide the oxtail cooking juices from the pan equally between the 3 mould tins. Now divide the oxtail meat equally between the tins. Level off the ingredients in each tin if necessary so that the top is smooth. Place the mould tins on a more sturdy tray and then pop the tray in the fridge and allow the mountains to set fully (ideally several hours or overnight). Whip the oxtail fat as per the recipe instructions (freeze the bowl for 5-10 minutes between whisking if required) until you have achieved the desired consistency. Add a tiny bit of honey to the whipped oxtail and mix in (optional). Cover the whipped oxtail fat and place it in the fridge while the oxtail mountains are fully set. Remove the tins from the fridge once set, together with the whipped oxtail fat. Give the oxtail fat a quick mix as it will have hardened a little with being in the fridge. Carefully remove the oxtail mountains from their tins and place them in their mountain shape on a large platter or individual serving plates. Pour the whipped oxtail fat over the top of each oxtail mountain. Garnish (Optional) For a touch of summertime grass effect, sprinkle a little fresh and dried parsley around the base of each mountain and grate a little lard on the top for the snowy peaks. Climb new heights this summer with this wonderfully refreshing and nutrient dense meal. The sky's the limit! 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. Any honey or 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 Oxtail - Slow Cooker and Whipped Oxtail Fat recipes for instructions on how to make these. These Oxtail Mountains taste great in all seasons, especially summer for their cool and refreshing taste! If you have a silicone mould tray that has a mountain type shape to it, then these will be even better to use than individual tins, especially for easy removal of the oxtail mountains once set. 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, Strict PKD (No Allowances) Pork Crackling Puree Introduction & Inspiration If you're looking for a fatty, flavour-packed accompaniment to various PKD dishes, this simple pork crackling purée is the perfect choice. It literally takes minutes to make, so you'll be very pleased you did! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 70g Pork Crackling Purée Main Ingredients: 50g Pork Crackling 50g Oxtail Cooking Juices Recipe Instructions Place the pork crackling and oxtail cooking juices into a pan on medium heat. Warm the crackling and juices. Once the pork crackling pieces are nice and warm, add them to a mini blender, together with 20ml (~3 tablespoons) of the oxtail cooking juices from the pan. Blend, until the pork crackling resembles a purée in consistency. Your Pork Crackling Purée is ready! Tips Ideally, purchase your meat and fat from pasture raised animals that are Nitrate, Nitrite & Additive Free. Check out my Lard and Pork Crackling - Air Fryer and Oxtail - Slow Cooker recipes for instructions on how to make these. Use the Recipe Search functionality on the website to discover how to incorporate Pork Crackling Purée into various dishes. If you do not have any oxtail cooking juices to hand, then why not use pulled pork cooking juices or lamb cooking juices, or at a pinch, bone broth. The more flavourful the cooking juices, the better the flavour profile of the Pork Crackling Purée will be. When you're making the pork crackling, remember to note down how much fat your pork crackling represents as part of the cooking process so that you maintain a good PKD ratio for your dishes when adding this delicious purée . Video Not Available Yet....

Beef Tripe Fundamentals You may like me, be only now discovering beef tripe, and all the benefits it has to offer! While I personally never grew up eating very many organ meats (liver was really the only thing we had on rare occasions), I like to think that I can still discover new things and try them out! Beef tripe is basically the inside lining of a cow’s stomach. A cow has four stomachs, and each stomach has it’s own lining or pattern. Some of these are higher in quality than others. Perhaps you have heard or seen in your local butcher’s or supermarket, “honeycomb” tripe. Well, “honeycomb tripe” refers to the premium lining of a cow’s stomach, and is the one that most people enjoy eating, and is so named because it has a pattern that resembles a honeycomb. So, what are the secrets to being able to introduce tripe into your diet, without it being a major upheaval? Below, I have tried to put together some tips that may help you to overcome your reticence about this amazingly nutrient dense food. My hope is that you will give tripe a try, so that your body can reap all the benefits! So go ahead, enjoy your tripe 😉 Wishing you all healthy eating, for a happy life! X Nic You will want to prepare & cook a reasonable amount of beef tripe as it does shrink during the cooking process. It’s going to yield about 50-60% of what you started out with. I have found that when pressure cooking beef tripe, the volume of tripe that remains after cooking is a lot less by volume, so make sure you take this into account. By way of a couple of examples: Pressure Cooker Tripe 1837g of uncooked tripe, weighs 1150g after pressure cooking for 18 minutes. Only 62.6% remains compared to what you started out with. This corresponds to a (x 0.626) Pressure Cooker Tripe + Oven Roasted 1100g of uncooked tripe, weighs 365 g after pressure cooking for 18 minutes and then oven roasting at 150c for 1 hr. Only 33% remains compared to what you started out with. This corresponds to a whopping (x 0.33) If you cook tripe right it will taste amazing, so consistency is important. If you undercook tripe, it’s too rubbery and you can’t really chew it. If you cook it too long, then it can become a little too soft. Adding enough salt to the tripe during cooking, can make a big difference at the end. Discard the cooking juices left behind from cooking tripe, as these will contain a lot of the impurities from the tripe.

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: 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) Crunchy Tallow Spread Introduction & Inspiration This crunchy tallow spread is exactly what the name suggests, spreadable with a slight sweetness and a little crunch to it. A great twist on the basic tallow for certain recipe occasions. Try this one as a butter substitute. You will not be disappointed! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 100g pot of Crunchy Tallow Spread Main Ingredients: 80g Tallow (soft) 15g Eskimo Pork Crackling Crumbs (or homemade version) 5g Honey (Optional) Recipe Instructions Mix all the ingredients in a small glass bowl. Once well mixed, use a spatula to add the mixture into an airtight glass container. Add a few extra pork crackling crumbs on top for decoration. Store in the fridge. Tips Ideally, purchase your fat from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Check out my Lard and Pork Crackling - Air Fryer recipe for instructions on how to make your own homemade pork crackling and crumbs. This spread is delicious, nice and cold from the fridge. The Eskimo Pork Crackling Crumbs are made from fatty bacon from free-range (Hungarian Big White) pork. The Crackling is a thawed, rolled-up piece of bacon cut into even cubes. An excellent raw source of energy and guaranteed free of milk and additives! You can order this, and other wonderful products, from Eskimo Kitchen in Hungary: Eskimokitchen.eu Any honey should be of organic quality, and is only recommended in small quantities for those who have recovered from any kind of health condition. Use the Recipe Search functionality on the website to discover how to incorporate Crunchy Tallow Spread into various dishes. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Liver Muffins Introduction & Inspiration This recipe was inspired by a desire to make some colorful looking muffins for parties or other social occasions with friends and family, that would be both visually appetizing and at the same time have a lovely combo of flavours. These Paleolithic Ketogenic Diet (PKD) inspired liver muffins really hit the spot and are packed full of nutrients at the same time! I was really pleased how these muffins turned out, with a multitude of topping options to keep the perfect fat to protein ratio of 2:1 for PKD. 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 45g per muffin (33g liver 12 g lard or tallow) Makes 11 buns/muffins (may vary depending on size of muffin or bun tray used) Main Ingredients: 370g Veal Liver 130g Lard or Tallow (set aside 55g of fat to decorate the muffins i.e. 5g / per muffin of topping) Salt to Taste Decoration Ingredients Ideas Lard or Tallow Honey (Optional) Oven Roasted Bone Marrow Sausage Pork Greaves/Crackling Recipe Instructions Pre heat the oven to 180c. Use a food processor to blend the liver, lard (75g) and salt (if using) together. Grease a muffin tray and then add in the liver/lard mixture evenly into the moulds. Bake in the oven for 25 mins. Let the muffins cool completely before taking out of the moulds, and then place on a serving plate. Decorate the muffins using approximately 5 g of different fat combinations per muffin (see Decoration Ingredient Ideas, above). 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. Tips These Liver muffins taste amazing, hot or cold. Ideally, purchase your meat from pasture raised animals that are Nitrate, Nitrite & Additive Free. If you don't have any veal liver handy then you can substitute with beef liver. Try 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 ). Video Not Available Yet....

Regime Type: Without Eggs, PKD (With Allowances) Raspberry Crispy Wafers Introduction & Inspiration Raspberry Crispy Wafers have a nice subtle hint of raspberry to them, and are so simple to whip up. They can be useful as a basket/bowl to place desserts or other ingredients into, as rolls or as a wafer accompaniment for various dishes. The texture is also super fine like Filo Pastry, so they add a delicate, crispy touch to other recipe ingredient textures. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 2 x Raspberry Crispy Wafers Main Ingredients: 50g Pork Jelly Cubes 30ml Bone Broth 1-2 tsp Raspberry Coulis Recipe Instructions In a pan on low heat melt the pork jelly with the bone broth and Raspberry Coulis, and stir the mixture until everything is well combined. Just before the pork jelly mixture is ready (30 - 45 seconds), heat your crepe pan up on medium-high heat. Once the crepe pan is hot, pour approximately half of the mixture into the crepe pan and use a pastry brush and work quickly to brush the mixture over the surface of the hot crepe pan. You will need to give it a few coats. When the pan is sufficiently hot, you should see the mixture soon change to a light brown type colour within a few seconds. At this point, act quickly with a spatula to lift up the edges of the wafer and then use a pair of kitchen tongs to remove the wafer from the base of the crepe pan on to a serving plate. Repeat the above steps until all the raspberry pork jelly mixture has been used up. Your Raspberry Crispy Wafers are now ready to use! Tips If you remove the wafer quickly from the hot crepe pan and place in a rack in a U shape, the wrap can be used as a taco holder. Ideally, purchase your meat, skin and animal fats from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Check out my Pork Jelly, Raspberry Coulis and Bone Broth - Pressure Cooker recipes for instructions on how to make these. Bear in mind that the protein content of gelatine needs to be taken into account when you add fat for PKD purposes. (So for this recipe consider adding 16g fat). Video

Regime Type: Strict PKD (No Allowances), Without Eggs Beef Cheek and Liver Flan Introduction & Inspiration The succulence of tender beef cheek, combined with delicate morsels of kidney, pairs perfectly with the light and airy veal liver topping. This symphony of flavours creates a nutrient-dense culinary experience that tantalises the palate. To elevate the dish further, a luscious beef cheek sauce is drizzled over it, setting into a delightful jelly-like consistency when chilled. Truly, a feast for the senses! This flan is perfect as a main meal and can also be prepared for family gatherings or to take on picnics / hikes. It's packed with flavour and nutrients and will keep you satiated throughout the day! I hope you'll enjoy it too! X Nic Recipe Overview Preparation Time Less than 30 minutes (To Note: Extra time will be required for the broth topping to set, when served cold) Cooking Time Less than 1 hour Serving Size Beef Cheek and Liver Flan (16cm - Square) Main Ingredients: 200g Beef Cheek Leftovers 150g Lamb Kidney (reserve a few for the decoration) 100g Veal Liver 75g Beef Cheek Fat 75g Eskimo Mangalica Smoked Fat (cut into 6 long strips) 150ml Alfredo Style Sauce 45ml Beef Cheek Cooking Juices (or Bone Broth) Salt To Taste Tallow or Lard for greasing Decoration: 80ml Beef Cheek Sauce* Lamb Kidney pieces Recipe Instructions Preheat the oven to 110c. Wash the lamb kidney's under running water to remove any bitterness. Slice the kidneys in half and snip out the tight white core with a sharp knife and/or kitchen scissors. Chop the kidneys into small cubes (just reserve 4 - 8 slices for the decoration). Roughly chop the beef cheek leftovers into smaller bits (if necessary). Heat the beef cheek fat in a pan on medium heat. Add the beef cheek leftovers and cook for a few minutes, using a spatula to break up the meat. Stir in the kidney cubes, beef cheek cooking juices (or bone broth) and salt. Continue to cook for 3-4 minutes longer, until the kidney begins to soften. Pour the pan contents into a lined and well-greased springform pan. Use a spoon or a spatula to press the ingredients down until level. Blend the veal liver in a high speed blender until smooth. Pour the contents of the blender into a large glass bowl. Use an electric hand whisk (or regular whisk) and beat the liver mixture vigorously to incorporate as much air as you can. Once you have beaten the liver, add in the Alfredo Style Sauce and continue to use the electric hand whisk, to whisk the mixture for another minute or so. Pour the mixture over the beef and kidney. Lay the lard strips on top of the ingredients in a crisscross pattern. Add the remaining kidney slices to the top, for decoration. Place the springform pan on a baking tray and pop it in the centre of a pre heated oven. Cook for 35 minutes. Remove from the oven. Serving Hot Allow the flan to cool down slightly before dishing out into equal servings. Heat up the beef cheek sauce and drizzle a little over the top of each slice. Serving Cold* Once the beef cheek and liver flan has finished cooking and is cool, pour over the beef cheek sauce. Cover and place the flan in the fridge until the sauce sets into a jelly like consistency. (You'll need to make sure you use a nice gelatinous beef or oxtail broth to ensure it sets well) Enjoy! Tips Any cooking juices that have been released into the springform pan base during cooking can simply be poured off and added to the beef cheek sauce when serving the flan hot. 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 Alfredo Style Sauce, Beef Cheek Sauce and Braised Beef Cheek - Slow Cooker recipes for instructions on how to make these. This Beef Cheek & Liver Flan is delicious served hot or cold! If you do not have any been cheek to use, then you can substitute with oxtail, beef shank, lamb leftovers etc. They all taste delicious! The Eskimo Mangalica Smoked fat is made from Mangalica-Duroc pork. It has a very mild smokiness with a bacon flavour, making it great for children. This product is 100% pork fat with sea salt. Salting and smoking are traditional ways of preserving pork fat and deliver a delicate but intense flavour experience. It can be eaten raw or cooked. You can order this, and other wonderful products, from Eskimo Kitchen in Hungary: Eskimokitchen.eu Video

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

Regime Type: Without Eggs, Strict PKD (No Allowances) Lard and Pork Crackling - Air Fryer Introduction & Inspiration Lard is a natural fat that you can make in your own kitchen without any special equipment. It has several advantages over other oils/fats, not least that it has one of the highest smoke points, so it is less prone to oxidative degradation. This makes it an excellent fat to use for frying and deep-frying. The process for making lard couldn’t be simpler and is very similar in fact to how I make tallow and beef crackling. The pork crackling is such a delicious gift from rendering down the pork fat! The fat renders lovely in the air fryer without the need to use any water, so the lard is less likely to spoil down the road. The result is a smooth and creamy lard which has a very mild flavour and no aftertaste. It's ideal for all types of cooking. I hope you give making lard at home a try and let me know how you get on. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than one hour Serving Size 1170ml Lard 457g Pork Crackling Main Ingredients: 1900g Pork Back Fat Salt to Taste (Optional for seasoning the Pork Crackling) Recipe Instructions Pre Heat the air fryer to 180c. Chop the lard on a wooden chopping board into 2 cm cubes approx. 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 on settings to use to melt/render your lard (these are what I use for my Op500EU Ninja Tendercrisp machine). Temperature Setting 180c - cook for 10 minutes Stir Temperature Setting 180c - cook for 10 minutes Stir Temperature Setting 180c - cook for 10 minutes Stir Temperature Setting 185c - cook for 8 minutes Stir Temperature Setting 185c - cook for 3 minutes Carefully remove the pork crackling with some kitchen tongs, and place them into an airtight glass container. If you like these with a touch of salt (depending on what recipes you will be using them in), now is the perfect time to add some seasoning while they're warm. Once the Pork Crackling has cooled down, it can be stored in the fridge with a lid on for several days (although I have found that it doesn't last that long!). The rendered liquid, lard, in the air fryer container can be poured through a sieve (ideally containing a cheesecloth bag, to remove any finer bits still present in the lard) into an airtight glass container (that can be sterilised with boiling water). Allow the liquid lard to cool, before placing the lid on the container and storing it in the fridge. Tips Ideally, purchase your fat from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Use the Recipe Search functionality on the website to discover how to incorporate lard and pork crackling into various dishes. If you do not have an air fryer, don't despair. You can simply melt the pork fat 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 pork while it is cooking, I tend to only salt my pork crackling once I have removed it from the air fryer, since I want the lard I am making to be as pure as possible and without any added salt. Pork Crackling can be used as your fat accompaniment for many recipes, as a change from other animal fats. Simply weigh everything during the cooking process, so that you can determine how much fat the pork crackling actually represents. Lard made from ''free-range'' pasture-raised pigs is a good source of fat soluble vitamins D and K2. Video

Regime Type: PKD (With Allowances) Cured Egg Yolks Introduction & Inspiration Cured Egg Yolks add great umami flavour to any dish and have a lovely vibrant colour. Just grate it over your favourite dishes to add an extra note of flavour. When grated, they taste a little like finely grated Parmesan cheese. X Nic Recipe Overview Preparation Time Less than 30 minutes (Once made, they need to be refrigerated for one week, before oven drying) Cooking Time 1 hour Serving Size 5 x Cured Egg Yolks Main Ingredients: 5 Egg Yolks 1kg Salt Recipe Instructions To salt cure the egg yolks, use a deep dish and fill it 1 inch deep with salt. With the back of a spoon, create spaced out wells. Gently drop an egg yolk into each of the wells. Top the yolks with another inch of salt, making sure not to break them and that they are fully covered. Cover the dish and refrigerate for 1 week. ********** After 1 week, it is time to remove the egg yolks from the fridge. Pre-Heat your oven to 95c. Gently dig out each yolk, wiping off any excess salt. The yolks will be firm but slightly sticky when you touch them. Quickly rinse the yolks under running water and dab them dry with some kitchen roll. Space the yolks out on a wire rack on a baking tray. Place the baking tray in the centre of the oven and dry the yolks in the oven for 1 hour to 1 hour 15 minutes. Once the yolks are dried, remove the baking tray from the oven and allow the cured egg yolks to cool completely before placing them in an airtight container in the fridge (for up to 2 weeks). You could also freeze them for up to 1 month. You can now use your cured egg yolk as a topping for soups, desserts and many side dishes, as you would a hard cheese. Tips You can use more or less egg yolks, as you see fit. Try a small number of egg yolks to begin with, just to see if you actually like the savoury flavour of cured egg yolks. Once you realise that you love them, given the time needed to cure the eggs, I would recommend making at least 6 egg yolks if not more! 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 Cured Egg Yolks into various dishes. Video Not Available Yet....

Regime Type: Without Eggs, PKD (With Allowances) Blueberry Coulis Introduction & Inspiration This vibrant and versatile Blueberry Coulis is perfect for serving with ice cream, pancakes or layered up in creamy desserts. The use of bone broth instead of just water is also an amazing way to include some extra nutrients. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x 160 ml pot of Blueberry Coulis Main Ingredients: 125g Blueberries 100ml Bone Broth 15g - 20g Honey Recipe Instructions Rinse the blueberries under running water. Place the blueberries into a small pan with the bone broth. Cook on low heat and stir regularly. Cook until the blueberries are nice and soft. Remove the pan from the heat and pour the mixture into a high speed blender. Blend well for 20-30 seconds. Perform a quick taste test to see how sweet the mixture is already. Initially add 15g honey and then mix again in the blender. Check the taste and if necessary add a further 5g of honey and check again. Simply add 5g increments of honey each time until you are happy with the sweetness, since the blueberries may already be reasonably sweet if they are quite ripe. Pour the contents of the blender through a fine mesh sieve, into an airtight glass container. This will help ensure no seeds are present in the Coulis. Once the mix has cooled down, place the glass jar in the fridge. Tips Depending on how ripe your blueberries are, you may wish to adjust the honey accordingly. Any fruit and honey should be of organic quality, and are only recommended for those who have recovered from any kind of health condition. Video Not Available Yet....

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