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Regime Type: Without Eggs, PKD (With Allowances) Birthday ' Cheesecake' Introduction & Inspiration Special occasions, call for a special treat that you can enjoy with friends or family without feeling guilty, as the ingredients are nutrient dense. I made this special Birthday 'Cheesecake' for my own birthday this year, and I found it to be so delicious and filling. I hope you'll give it a try too! X Nic Recipe Overview Preparation Time Less than 30 minutes (To Note: The 'Cheesecake' Topping needs to be made 24 hours in advance) Cooking Time - Serving Size 1 x Heart Shaped 'Cheesecake' (Approx. 9cm x 7cm x 3cm) Main Ingredients: 'Cheesecake' Topping Ingredients: 70g Beef Tripe 'Cheesecake' Filling - Sweet 'Cheesecake' Base Ingredients: 60g Greaves Pâté 3g Honey 'Cheesecake' Filling ingredients: 40g Crispy Parma Ham (Reserve 1 tbsp for the 'Cheesecake' Decoration) 'Cheesecake' Decoration: 10g Beef Crackling 1 Tbsp Crispy Parma Ham Recipe Instructions 'Cheesecake' Base Instructions: In a small glass bowl, mix the Greaves Pâté and honey together until they are well combined. On a small board or tray add a piece of greaseproof paper, and then place a pastry cutter shape on top (I chose a heart but it could be a circle or square etc). Add the contents from the bowl into your cutter shape and smooth the top off using a spatula. Place the board or tray with the shape on, level in your freezer, so that the 'Cheesecake' Base sets. Once set, you can remove the pastry cutter carefully from around the 'Cheesecake' Base, and place the base into an airtight container and keep it in the freezer until you are ready to use it. 'Cheesecake' Topping Instructions: Make the Beef Tripe 'Cheesecake' Topping per the recipe instructions. On a small board or tray add a piece of greaseproof paper, and then place the pastry cutter shape on top (the same one you used to make the 'Cheesecake' Base with). Add the 'Cheesecake' filling to your cutter shape and smooth the top off using a spatula. Place the board or tray with the shape on, level in your freezer, so that the 'Cheesecake' Topping sets. Once set, you can remove the pastry cutter carefully from around the 'Cheesecake' Topping. ‘Cheesecake’ Assembly: Remove the Cheesecake 'Base' from the freezer. Place the 'Cheesecake' Base in the centre of a serving plate. At this point you can crush the Crispy Parma Ham into little pieces in your hand (or use a plastic bag and rolling pin) and then sprinkle them on top of the 'Cheesecake' Base. (Just reserve about 1 tbsp for the 'Cheesecake' Decoration) Next, carefully add the 'Cheesecake' Topping on top of the Parma Ham so that it's nice and symmetrical with the base. Decorate the contours of the heart shape with little cubes of beef crackling all the way around. At this point you can add the remaining 1 tbsp of Crispy Parma Ham on to the top of the 'Cheesecake' inside the beef crackling heart shape. In the centre of the cheesecake, add a Birthday Candle (I placed mine on a Star Shaped piece of lard that I had frozen briefly). Enjoy! Tips Check out my Beef Tripe 'Cheesecake' Filling - Sweet for instructions on how to make this. Ideally, purchase your meat from pasture raised animals that are Nitrate, Nitrite & Additive Free. Any honey should be local and organic and is only recommended in small quantities for those who have recovered from any kind of health condition. Video

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

Regime Type: Without Eggs, Strict PKD (No Allowances) Crispy Wafers Introduction & Inspiration Crispy Wafers are just a fun little thing you can make with Pork Jelly Cubes and Bone Broth. They can be useful as a basket/bowl to place desserts or other ingredients into, as rolls or just simply eaten as is or with a little bacon mayonnaise or other type of topping, almost like you would do with poppadoms. The texture is also super fine like Filo Pastry. This plain version is wonderfully neutral. If you prefer a slight hint of flavour check out some of my other versions. They are also super quick to make. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 2 x Crispy Wafers Main Ingredients: 50g Pork Jelly Cubes 35ml Bone Broth Salt to Taste Recipe Instructions In a pan on low heat melt the pork jelly with the bone broth and a little salt (if using) 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 a tiny bit all away around 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 pork jelly mixture has been used up. Your Crispy Wafers are now ready to use! Tips If you remove the Crispy Wafer quickly from the hot crepe pan and place it in a wire 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 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: Without Eggs, Strict PKD (No Allowances) Oven Roasted Bone Marrow Introduction & Inspiration Bone marrow is the soft, fatty tissue found inside a bone which is loaded with nutrients and substances that the body uses to build, repair, and maintain our living bones and connective tissues. Its stem cells produce red and white blood cells and so it helps your immune system to work properly. Bone marrow is an essential part of the Paleolithic Ketogenic Diet (PKD). So don't be intimidated by bone marrow. Roasted bone marrow can be found on the menu in many fine dining restaurants, especially here in France. It's also quite affordable and easy to make at home. Bone Marrow is also delicious raw as well! I hope you too, will start to appreciate the many benefits of bone marrow. Recipe Overview Preparation Time Less than 30 minutes Cooking Time Up to 30 minutes Serving Size 6 x Oven Roasted Marrow Bones (Makes 240g oven roasted bone marrow) Main Ingredients: 6 x Beef Marrow Bones Salt Recipe Instructions Pre Heat your oven to 200c. Add the marrow bones to an ovenproof dish and season with salt on top of the marrow bones and underneath as well, to avoid them rendering quite as much fat during the cooking process. Put the dish in the oven on top of a baking tray. Cooking Suggestions *Bone Marrow from the fridge Cook for 20 - 25 minutes *Bone Marrow from the freezer Cook for 25-30 minutes *To Note : Adjust these cooking times depending on how you like your bone marrow. For an interior that is slightly more pink, allow slightly less time. For a more pale marrow, continue cooking for a bit longer. After 20 minutes, begin to check your bone marrow by removing the tray from the oven and using a spoon to take a look at the marrow colour. Once the bone marrow is a little springy to touch, it should be ready. Once your bone marrow is ready, remove the baking tray from the oven and let it cool down. From here you can do one of a number of things with your oven roasted bone marrow. A few ideas would be: Use the oven roasted bone marrow as the fat accompaniment to your steak or other meat dish and simply serve the bone marrow with a spoon! Scoop the bone marrow out of the bones into a glass bowl. Once cool, you can use an electric hand whisk to make Whipped Bone Marrow. Scoop the bone marrow out of the bone into a pan. Cook a little more on low heat, to render some additional bone marrow fat. You can then make Bone Marrow Liquid and Crumbs. Scoop the bone marrow out into a glass bowl, and either use straightaway in many recipes or allow the bone marrow to cool down fully before covering and placing in the fridge. Aim to use the bone marrow within 2-3 days. Tips If you bought some nice marrow bones but you are not ready to use them in the next few days, then simply freeze the bones, and cook them from frozen. (Just allow a little longer for the cooking time if they are frozen). Should you wish, you can put the marrow bones in salted water and keep it in the fridge to remove any blood traces. You’ll notice how clean they become. The marrow will be done when it is a nice golden-brown colour and springy to touch. You’re looking for the marrow to slightly pull away from the bone – if it’s too hard, they haven’t been cooked for long enough. You can also cook your bones at lower temperatures in the oven and allow a little more time. The bone marrow is very forgiving, so find what works best for you. You can also add your marrow bones to your slow cooker and slow cook them with beef cheek or oxtail for example. Ideally, purchase your bones from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. If you're not familiar with how much marrow certain size bones contain in terms of the fat content, push out the fat from the inside of a marrow bone from the fridge and weigh it so that you have an idea and then pop it back into the bone again. Use the Recipe Search functionality on the website to discover how to incorporate Oven Roasted Bone Marrow into various dishes. Save your bones so that you can make some delicious bone broth with them. I typically just allow the bones to cool fully and then place them in the freezer. I have found that when I cook my marrow bones in my LG microwave and convection oven, there is slightly less fat rendered during the cooking process than in my regular oven. Check out my Bone Marrow Liquid and Crumbs and Whipped Bone Marrow recipes for instructions on how to make these. Video

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

Regime Type: Strict PKD (No Allowances), Without Eggs Creamy Lamb Shoulder Introduction & Inspiration Looking for a deeply nourishing meal that's packed with flavour, healthy fats, and organ goodness? This Creamy Lamb Shoulder brings together crispy lamb, tender lamb kidney, and a silky, nutrient-dense liver sauce that's as delicious as it is simple to make. Perfect for anyone following a PKD, keto or nose-to-tail lifestyle. If you love real, whole foods that truly feed your body, you’re going to want to try this one. Treat yourself to the ultimate in savoury, creamy comfort! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 2 x Creamy Lamb Shoulder Main Ingredients: 2 x Fatty Lamb Shoulder Slices (~105g each) 70g Lamb Kidney Creamy Sauce 130g Veal Liver 45g Tallow (melted) 85ml Oxtail Broth (warm)* Salt To Taste Decoration (Optional): Sprig Fresh Parsley Recipe Instructions Pre heat the oven to 80c. Warm a serving dish in an oven that has been pre heated to 80c. Wait for the oven to reach temperature and then turn it off, before adding your serving dish. Season the lamb shoulder slices and place them in a frying pan on medium heat, cooking them for approx. 3 minutes on each side until the meat is crispy and golden. Reserve the lamb on a warm plate in the oven. Wash or soak (30 minutes prior to cooking) the lamb kidney's under running water to remove any bitterness. Slice the kidneys in half. Snip out the tight white core with a sharp knife and/or kitchen scissors. Cut the kidney into thick slices. Add the kidney slices to the frying pan. Fry the kidney pieces, turning often with kitchen tongs until they are nicely browned. Reserve the pieces in the oven with the lamb. Give your liver a quick rinse under running water and then remove any silvery membrane from around the liver. Add all the creamy sauce ingredients to a high speed blender and blend together until nice and smooth. Pour the mixture into the pan and cook on low heat for 2 minutes, stirring continuously. Increase the heat to medium and cook for a further minute until the sauce is nice and hot but not curdling. Remove from the heat. Pour the pan contents quickly back into the blender and give it one final blend. Remove the serving dish from the oven and pour in your creamy sauce. Add in the fried pieces of kidney and any cooking juices. Pour in any lamb shoulder cooking juices too. Give the sauce a good mix and perform a quick taste test and adjust the seasoning as required. Use kitchen tongs to place the lamb shoulder slices into the creamy sauce. Divide the sauce and lamb shoulder pieces between two serving dishes and top with a few sprigs of fresh parsley (optional). Enjoy your nutrient dense creamy lamb shoulder. Tips *Any flavourful broth works well for this recipe. You can also air fry the lamb shoulder should you wish. If you do not have any tallow available, then substitute with lard or bone marrow. If you enjoy this dish, try making it with lamb chops too. Ideally, purchase your meat, offal, fat and bones from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. 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. Any ingredients listed as Optional, may or may not be appropriate if you are following Strict PKD with No Allowances. If you are unsure, refer to the Paleolithic Ketogenic Diet Rules document or consult with ICMNI in Hungary ( Home - Nutriintervention ). Check out my Oven Roasted Bone Marrow and Bone Broth - Pressure Cooker recipes for instructions on how to make all of these. If you do not have any veal liver then you can substitute with lamb or beef liver. Adjust the broth amounts for a thicker or thinner creamy sauce, based on your preference. If your lamb shoulder is not particularly fatty, add some extra tallow to the sauce to ensure a good PKD Ratio. Use a digital thermometer to check the internal temperature of the lamb shoulder. If the internal temperature is 63c the meat will be at a medium-well doneness. Video

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

Regime Type: Without Eggs, Strict PKD (No Allowances) Liver Mousse 'Chocolate' Eggs Introduction & Inspiration Following PKD isn’t about restriction—it’s about nourishment. These Easter Eggs are a perfect example: rich, satisfying, and supportive of your body, mind, and overall health. Treat yourself and enjoy every bite! Happy Easter ! X Nic Recipe Overview Preparation Time Less than 30 minutes (Allow 4+ hours to set (ideally overnight) Cooking Time Less than 30 minutes Serving Size 2 Easter Eggs (9cm x 6cm x 6cm) and 2 Easter Baskets (9cm x 6cm x 3cm) Liver Mousse Ingredients: 80g Veal Liver* 55ml Oxtail Broth (Hot)** 35g Tallow - Melted Salt To Taste White 'Chocolate' Egg Shell Ingredients: 130g Oven Roasted Bone Marrow *** 50g Tallow 20g Honey (Optional) Easter Decoration: Colourful Ribbons Spring 'Chocolate' Shapes (Optional) Recipe Instructions White 'Chocolate' Egg Shells Instructions: Add the oven roasted bone marrow to a pan. Melt the bone marrow until there is hardly any fat left to render. Pour the mixture into a glass jar through a cheesecloth to ensure the bone marrow liquid is as clean as possible, with no bits in. Pour the liquid bone marrow from the glass jar back into the pan (90g). Add in the tallow and honey. Stir frequently. Once the tallow has melted and the honey is totally dissolved into the mixture then remove the pan from the heat. Allow the mixture to cool on the kitchen countertop before mixing it well. Place the Easter Egg shell mould onto a baking tray. Pour the contents of the pan equally between 6 Easter Egg shell moulds. Once the mixture in the shells begins to start thickening, use a spoon to spread the mixture evenly to cover all the shells, so that there will be a nice even look to the 'chocolate' egg shells once set. Place the Easter Egg shell mould tray in the fridge. Liver Mousse Instructions: Rinse the veal liver under running water. Use your fingers or a knife to remove any silvery membrane that might be on the liver. Place the liver into a high speed blender. Add the hot broth and melted tallow to the blender and then blend well until all the ingredients are nice and smooth. Pour the contents of the blender into a small pan, and place on a low heat and cook, stirring constantly for 1-2 mins. Re-blend the mixture at the end. Reserve on the kitchen countertop until the mixture reaches room temperature. Once the liver mousse mixture is no longer warm and has reached room temperature, remove the shell mould tray from the fridge. Using a spatula, divide the liver mousse mixture equally between 4 of the Easter Egg Shells to fill them level with the top of the shells. Place the tray back in the fridge for the shells and the mousse to set. This will take several hours (or ideally overnight). Egg Assembly Suggestions: Once the egg shells and mousse are nicely set, carefully remove the 4 shells from the moulds. Place two shells together to form your 'chocolate' Easter egg. Repeat, to form the second egg. Tie some colourful ribbon around each egg to hold the shells together. Remove the two remaining egg shells from their moulds and add a few Spring 'Chocolate' Shapes to serve. Happy Easter! Tips *If you're still getting to grips with eating liver (a mousse version like this will help!) then simply substitute this with heart or lamb kidney and proceed in the same way to make the mousse. They are all delicious! **Any gelatinous and flavourful broth will work for this recipe. ***If you already have bone marrow liquid to hand, then simply use 90g. Otherwise, use slightly more oven roasted bone marrow as indicated, as some will be lost when sieving it through the cheesecloth. Ideally, purchase your bones, fat and offal from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Any ingredients listed as Optional, may or may not be appropriate if you are following Strict PKD with No Allowances. If you are unsure, refer to the Paleolithic Ketogenic Diet Rules document or consult with ICMNI in Hungary ( Home - Nutriintervention ). Any honey (if using) should be of organic quality, and is only recommended in small quantities for those who have recovered from any kind of health condition. Check out my Oven Roasted Bone Marrow, Bone Marrow Liquid And Crumbs, Beef Crackling (which includes how to make tallow), Spring 'Chocolate' Shapes and Oxtail - Slow Cooker recipes for instructions on how to make all of these. To maintain a good PKD Ratio, eat your eggs with 90g extra meat per Easter egg. Video Not Yet Available...

Regime Type: Without Eggs, Strict PKD (No Allowances) Tripe Buns Introduction & Inspiration Tripe buns are a great way to start introducing tripe into your repertoire of offal. It has a very mild flavour and combines nicely with the other ingredients. The buns are both moist on the inside and yet do not fall apart despite using no eggs. They are nice to eat plain, with a little pâté on top, or with a touch of honey or fruit coulis for a slightly sweeter version. Give them a try and see what you think. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 6 x Tripe Buns Main Ingredients: 200g Pressure Cooked Beef Tripe 90g Bone Marrow Liquid 15g Pork Jelly Cubes 15g Honey (Optional*) Salt To Taste Recipe Instructions Pre Heat the oven to 160c. Add all the ingredients to a pan on low-medium heat and cook until all the pork jelly cubes have melted and all the ingredients are warm. Stir from time to time. Use a spatula to add the pan ingredients into a high speed blender. Blend until the mixture is nice and smooth. Divide the mixture evenly between the individual silicone bun cases and use the back of a spoon to level off the tops of the buns. Place the bun cases on a baking tray and cook for 20 minutes. Once done, brown the buns for a couple of minutes. Keep an eye on the buns towards the end of the cooking to ensure they do not burn! Allow the buns to cool once out of the oven before serving. You can also allow them to cool fully, before placing them in an airtight container in the fridge to have 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. *These buns can simply be more savoury in nature by omitting the honey. Add a little extra touch of salt too for the savoury version. 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 honey should be of organic quality, and is only recommended in small quantities for those who have recovered from any kind of health condition. '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 crust so that it doesn't burn at the last minute. Check out my Pork Jelly Cubes, Lard and Pork Crackling - Air Fryer, Bone Marrow Liquid and Crumbs and Beef Tripe - Pressure Cooker recipes for instructions on how to make these. Thanks to the pork jelly, these buns will become more sturdy once they have had chance to cool down. Once in the fridge, they will still remain moist inside. Video

Regime Type: Without Eggs, Strict PKD (No Allowances) Whipped Lamb Fat Introduction & Inspiration Recipe Overview Preparation Time Less than 30 minutes Cooking Time Serving Size 1 x 85g Whipped Lamb Fat Main Ingredients: 85g Lamb Fat (from cooking a Leg of Lamb - see the recipe in TIPS below) Recipe Instructions Cook the Leg Of Lamb - Slow Cooked In The Oven as per the recipe instructions and pour all the juices from the roasting tin into a glass jar. Remove the lamb fat layer from on top of the lamb cooking juices once it has set into a solid layer in the fridge. Scrape off any cooking juices from the fat layer. Place the lamb fat in to a medium glass bowl. Use a fork to mash the lamb fat a little so that it's not too hard, before beginning whisking. Plug in an electric hand whisk and proceed to whisk the lamb fat on the lowest speed, until you obtain a nice consistency with soft peaks forming, and then increase the speed and continue to whisk until you achieve your desired level of firmness. Cover the bowl with some clingfilm and place the Whipped Lamb Fat it into the fridge until you are ready to use it. Tips Check out my Leg of Lamb - Slow Cooked in the Oven recipe for instructions on how to cook lamb, which provides you with the lamb fat as part of the cooking process. Whipped Lamb Fat, appears more stable at room temperature than Oxtail fat and holds it shape better. However be sure to whip the fat to your desired consistency and then place it right back into the fridge until you are ready to use it, especially on a warm day. Why not add a tiny amount of honey to your Whipped Lamb Fat to offer a slightly sweet whipped cream effect, perfect for your dessert recipes. ( 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.) Use the Recipe Search functionality on the website to discover how to incorporate Whipped Lamb Fat into various dishes. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Tasty Pork Crackling Burger Patties Introduction & Inspiration These pork crackling burger patties are deliciously juicy and tasty, with a slight chewiness thanks to the pork crackling. They are perfect as they are, and also taste wonderful on flat bottom pork muffins too. Making these patties couldn't be easier. So go on, give them a try! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 2 x Tasty Pork Crackling Burger Patties (9cm diameter) Main Ingredients: 150g Pork Shoulder 70g Pork Crackling Salt To Taste Topping 2 Tsp Bone Marrow Mayonnaise (Optional) or other fat * Recipe Instructions Cut the pork and crackling into small cubes and then add them to a mini blender, together with some salt. Blend briefly, until all the ingredients are well combined, but avoid over blending. Place a pastry circle (or burger patty circle) on top of a piece of greaseproof paper. Add half of the patty mixture from the blender into the circle. Use a spoon/burger patty press to press the patty down into a nice burger patty shape. Carefully remove the circle from around the patty. Repeat, to make the second burger patty. If you're not cooking your burger patties straightaway, place the patties in an airtight container in the fridge, otherwise go ahead and cook the patties in the oven until cooked to your liking. Add a little bone marrow mayonnaise to the tops of your burger patties when serving and drizzle with any cooking juices. Enjoy! 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. Use the Recipe Search functionality on the website to discover how to incorporate tasty pork crackling burger patties into various dishes. *The burger patties cook up really well in the oven. Some fat will be rendered during the cooking process so be sure to pour this back over your burgers once cooked. Add some bone marrow mayonnaise (or other animal fat if you are avoiding eggs) to the tops of your burger patties to retain a good PKD ratio. If you don't have any pork crackling available, then simply use beef crackling, pork back fat, lard, tallow, bone marrow or other animal fat to ensure a good PKD ratio of meat to fat. 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) Rosemary Infused Tallow Introduction & Inspiration This rosemary infused tallow is lovely and fragrant with a little sweetness and crunch provided by the pork crackling crumbs and honey. The tallow is delicious as a condiment for use in sweet and savoury dishes alike. It also spreads really well straight from the fridge. Let me know what you think. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time 40 minutes Serving Size 1 x 110ml Pot of Rosemary Infused Tallow Main Ingredients: 105g Tallow 13g Fresh Rosemary 15g Eskimo Pork Crackling Crumbs (or homemade) 5g Honey (Optional) Recipe Instructions Set-up the sous-vide machine and set to a temperature of 75c. While the water is heating, put the tallow into a pan and melt it gently on low heat. Once melted, pour the tallow into an airtight metal container. Remove the rosemary leaves from the stems and then add the leaves of rosemary to the metal container and use a spatula to push the rosemary well into the tallow. Place the lid on the pot. Once the sous vide machine is up to temperature, place your metal pot container into the sous vide pot and weight it down so that it doesn't move around (I used a metal doorstop). Set the sous vide timer to 40 minutes. Once the time is up carefully lift the metal container out of the sous vide pot using a slotted spoon, and immediately place it into a bowl of iced cold water. Leave the pot and its contents to cool down a good 15 minutes in the iced water. Remove the lid from the metal container, give the contents a quick mix round with a spatula and then pour the contents through a sieve or cheesecloth bag, into an airtight glass container or jug. The oil should now be free of any bits of rosemary that are retained in the sieve or cheesecloth bag. Place the container in the fridge for 1 hour or so for the tallow to start to harden (but not fully set). Should you wish, you can now add in a little honey and pork crackling crumbs (optional). Give these a good mix around. Place the pot back in the fridge while the tallow hardens. Enjoy your wonderful, rosemary infused tallow! Tips If you only wish to infuse a very tiny hint of rosemary into your tallow, simply use slightly less fresh rosemary. Check out my Beef Crackling recipe for instructions on how to make tallow as well as my Lard and Pork Crackling- Air Fryer recipe to make your own pork crackling to turn into crumbs. 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 Ideally, purchase your fat from pasture raised animals that are Nitrate, Nitrite & Additive Free. 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. Use the Recipe Search functionality on the website to discover how to incorporate Rosemary Infused Tallow into various dishes. Video

Regime Type: PKD (With Allowances) Crispy Pulled Pork Bread Introduction & Inspiration Crispy Pulled Pork Bread makes a wonderfully healthy addition to any meal. It crisps up nicely in the frying pan, and can be used as a sandwich base among other things. It taste delicious and has a lovely golden finish to it. Give this 'bread' a try. I am sure it will become one of your new favorites! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 2 x Crispy Pulled Pork Bread Slices Main Ingredients: 2 x Pulled Pork Bread Slices 1 tsp Tallow for frying Recipe Instructions Make the pulled pork bread as per the recipe instructions. Cool and then place in the fridge in an airtight container. Remove the bread from the fridge and cut 2 slices of the bread (store the remaining bread in the fridge for use in other recipes). Add the tallow to a frying pan and cook on medium-high heat for a few minutes until the tallow has melted and is hot. Add the 2 bread slices to the frying pan. Use a spatula to flip the slices over every 30 to 45 seconds. Cook until the bread has started to crisp up and has a nice depth of colour. Remove the frying pan from the heat and allow the slices to rest for a minute or so. Your Crispy Pulled Pork Bread is now ready! Tips Ideally, purchase your meat and fat from pasture raised animals that are Nitrate, Nitrite & Additive Free. If you do not have any tallow on hand for frying, use lard or another animal fat. These slices are lovely warm or cold, with savoury or indeed slightly sweet toppings! Be sure to use free range, organic eggs to make the pulled pork bread. Whether you can eat eggs may depend on your condition, medical history, the time you have been doing PKD and your health goals. If you're unsure, please consult with ICMNI in Hungary ( Home - Nutriintervention ). Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Lard and Pork Crackling - Pot on the Stove Introduction & Inspiration Making lard and pork crackling in a pot on the stove is straightforward, especially if the ultimate goal is to make lard and have the pork crackling as a spin-off of that process. My preferred method for pork crackling crispiness is using the air fryer, but if that's not an option, this is a very good alternative method. It is quick and easy, doesn't require lots of clean-up and is not overly time-consuming. 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. Give this a try and I am sure you'll be pleased with the results! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than one hour Serving Size 330g Lard 75g Pork Crackling Main Ingredients: 475g Pork Back Fat Salt to Taste (Optional for seasoning the Pork Crackling) Recipe Instructions Chop the pork back fat into 2 cm cubes approx. Place the cubes into a tall pot that will hold a good amount of cubes. Melt the cubes on a low-medium heat (#4 or 5 for my stove which goes up to #9 ), stirring every few minutes until most of the fat has rendered (this could take approx. 30-35 minutes) and the pork crackling is to your liking. Check the cubes every few minutes towards the end of the cooking time to ensure they don't overcook. Carefully remove the pork crackling with some kitchen tongs or a slotted spoon, 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 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 base of the pot can be poured through a cheesecloth into an airtight glass container (sterilised just before with hot water). This will remove any finer bits still present in the lard. Allow the liquid to cool down, before placing the lid on the container and storing it in the fridge. Enjoy! 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. You can also prepare your pork cracklings and lard using an air fryer. Refer to my other recipe on this. 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 pot, 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. Lard is a nutritious animal 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. Video Not Available Yet....

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

Regime Type: Without Eggs, Strict PKD (No Allowances) Christmas Snowman Introduction & Inspiration When I think of Christmas, I immediately think of the fun times spent building a Snowman and having snowball battles in the garden with family and friends! This Snowman was a pleasure to build and to devour! It is made with a minimum of ingredients that are all very nutrient dense. Enjoy! X Nic Recipe Overview Preparation Time 15 minutes Cooking Time 25 minutes Serving Size 1 x Very Cute Snowman Main Ingredients: 150g Minced Meat 50g Veal or Beef Liver (chopped into small pieces) 15ml Bone Broth 70g Oven Roasted Bone Marrow (scooped out of the bones) 6g Honey - (Optional) 1 tsp Tallow or Lard for cooking 5g Cooked Parma Ham (Decoration - Optional) 3g Raspberry Jelly (Decoration - Optional) 1 x Blueberry (Decoration - Optional) Recipe Instructions Pre heat the oven to 180c. Chop the liver into small pieces. On a low heat, cook the liver in a little tallow or lard. Allow to cool. Divide the minced meat into 1 ball of 100g and another ball of 50g Divide the liver so that 35g fits inside the 100g ball and 15g fits inside the 50g ball of minced meat. Place the balls on a lined baking tray and cook in a preheated 180c oven for 15-18 minutes. Once the balls have finished cooking, remove the baking tray from the oven and allow to cool. Pour 3/4 of the bone broth mixture slowly over the largest meatball and 1/4 of the bone broth over the remaining meatball, before placing in the fridge. Meanwhile in a pan, melt the roasted bone marrow (which has been scooped out of the bones) with the honey (if using) on low. Stir often. Once the bone marrow has melted as much as possible, use a sieve to strain the contents of the pan into a glass jug. Assembly: The initial step will be to coat the meatballs in the bone marrow mixture. To do this you can either place the meatballs directly to the mixture and use a spoon to coat the balls, or you can use a cocktail stick or wooden skewer through the meat, in order to coat the balls. Once the balls have a good coating of the mixture, place them on a sheet of greaseproof paper and place back in the fridge for the coating to harden. Repeat this process, until both meatballs have a good layer of bone marrow on the outside. Once the meatball coating has hardened then you can place the smaller sized meatball (aka the head of the Snowman) on top of the larger meatball (aka the Snowman's body), and transfer to your preferred serving plate. You can now get creative with the Parma Ham to make a hat and hands for your snowman. You can also use a tiny amount of raspberry jelly for the buttons and blueberry for the eyes. If you have any remaining bone marrow, you can also pour around the base of the snowman to represent the snow. Tips Check out my Bone Broth (Pressure Cooker) recipe for instructions on how to make this. Adding a little honey to the bone marrow, while entirely optional, does make the coating slightly less bland. 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. You can further jazz your Snowman up using the different decoration options mentioned in the ingredients section. Ideally, purchase your meat from pasture raised animals that are Nitrate, Nitrite & Additive Free. 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) Savoury Bagels/Donuts - Oxtail Introduction & Inspiration Savoury Bagels/Donuts - Oxtail Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 4 x Savoury Bagels/Donuts - Oxtail Main Ingredients: 150g Oxtail Leftovers 45ml Bone Broth 75g Lard Salt To Taste Recipe Instructions Pre heat the oven to 160c. Prepare the oxtail as per the recipe instructions. Grease the insides of the individual metallic bagel/donut moulds with tallow or lard. Warm all the ingredients in a pan on low heat, until the lard has fully melted and the ingredients are warm. Pour the ingredients into a high speed blender and blend until you obtain a smooth mixture. Use a spoon to carefully add the oxtail to the individual donut moulds until full to the top, and then smooth the mixture so that it's level. Place the individual bagel/donut moulds onto a baking tray and place the tray in the centre of a pre heated oven for 25 minutes. Use the ‘browning’ option on your oven to brown the bagels/donuts for 3-5 minutes (keep an eye on them so that they don't burn!) Remove the baking tray from the oven and allow the bagels/donuts to cool for 15 or so minutes on the kitchen countertop. If you are not using your bagels/donuts straightaway, place them in an airtight container and store them in the fridge. Tips If you do not have individual bagel/donut moulds, then simply use a bagel/donut mould that has several holes. 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. Check out my Bone Broth - Pressure Cooker and Oxtail - Slow Cooker recipes for instructions on how to make these. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Flat Bottom Offal Muffins Introduction & Inspiration I love having a mix of offal in my meals and so it was nice to create these muffins for such occasions. They are delicious with a little pâté spread on top, as well as served warm with a rich gravy sauce. I hope you will enjoy them too! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 1 hour Serving Size 6 x Flat Bottom Offal Muffins (10cm Diameter) Main Ingredients: 125g Pig Brains 100g Veal Liver 115g Veal Heart 90g Oven Roasted Bone Marrow Lard or Tallow for Greasing Salt To Taste Recipe Instructions Pre heat the oven to 160c. Soak the pig brains in a bowl of aired water with some salt for 30 minutes - 1 hour. Remove the brains and place them one by one in the palm of your hand. Run a little water from the tap and carefully use your fingers to remove the thin outer layer of membrane. Take your time doing this and clean a little under the running water as you go. I prefer to hold the brains in my hand as I can then feel if there are any little bits of bone still left in the brains which isn't always possible to detect if you have the brains submerged in water for the cleaning process. Place all the ingredients into a high speed blender and blend until smooth. Grease 6 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 a few 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, Beef Crackling (for Tallow) and Oven Roasted Bone Marrow recipes for instructions on how to make these. Use the Recipe Search functionality on the website to discover how to incorporate Flat Bottom Offal Muffins into various dishes. You can use tallow or lard interchangeably. If you cannot get hold of pig brains, you can try lamb or veal brains. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Pork Sheets Introduction & Inspiration Having pork sheets on hand is very useful for so many different recipes! Not only do they taste nice in their own right, but they can also be used to make rolls, samosas, pork flakes, pie toppings, desserts and so much more. The limit is your imagination! The pork sheets are not only nutrient dense but incredibly sturdy and flexible. I hope you will give them a try as they're super easy to whip up. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 2 x Pork Sheets Main Ingredients: 100g Pork Tenderloin Leftovers 85g Pork Jelly Cubes 60g Oven Roasted Bone Marrow 75ml Bone Broth Salt To Taste Recipe Instructions Preheat the oven to 175c (Convection - middle shelf) Place all the ingredients into a pan on low-medium heat, and allow the bone marrow and pork jelly cubes to melt. Stir often. Once done, allow the mixture to cool slightly. Pour the mixture into a high speed blender and blend until the mixture is smooth. Grease a silicone baking mat with tallow or lard. Pour approx. 140 ml of the mixture on to the silicone mat on a baking tray and spread out a thin layer of the mixture using a spatula. Place the baking tray in the oven and cook for 14 - 15 minutes (check often towards the end of the cooking time - the mixture should not be wet or stick to your finger when touched) Once cooked, remove the baking tray from the oven and place on the kitchen countertop. Allow to cool for several minutes. 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 remembered to grease the mat first). Follow the above steps to make the second sheet. Your Pork Sheets are now ready to use. If you are not going to be using the sheets straightaway, then store them in some greaseproof paper (or fold them into an airtight container) and keep refrigerated. Tips Ideally, purchase your meat and fat from pasture raised animals that are Nitrate, Nitrite & Additive Free and try and use white sea salt or rock salt that contains no anticaking agents or other additives. Check out my Bone Broth - Pressure Cooker recipe for instructions on how to make this. Pork Sheets can be used in a number of ways, including for samosas, wraps, rolls etc. Use the Recipe Search functionality on the website to discover more. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Beef Shin - Slow Cooker Introduction & Inspiration Beef shin, also known as shank, makes for the most succulent cut of meat when cooked low and slow. The cooking juices alone are divine, and the meat is well, out of this world! Get hold of some beef shin and you'll be in for a treat! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time 12 Hours Serving Size 650g Beef Shin (Cooked) 795ml Beef Shin Cooking Juices 115g Beef Shin Fat 295g Shin Bones (useful for making gelatinous bone broth) Main Ingredients: 1388g Beef Shin (Bone In) Tallow - for Searing 500ml Bone Broth Recipe Instructions In the slow cooker, add the tallow and set the slow cooker to Sear/Sauté function mode. Sear the beef shin on all sides until slightly browned. Use a pair of kitchen tongs to help turn the shin over. Add the bone broth over the top of the beef shin. Place the lid on the slow cooker and set to 'Vent' on the lid. Set the Time to 12 hours on LOW. After 12 hours, open the lid. The meat should be falling easily off the bone. Remove the beef shin from the slow cooker and place it in a glass dish and allow to cool slightly. At this point, remove the bone from the beef shin and then proceed to pull the meat apart with two forks while nice and tender. Once the beef shin is well shredded, you can use it immediately in a recipe should you wish. Otherwise, leave the beef shin to cool before placing a lid on the dish and storing it in the fridge. Pour the beef shin cooking juices from the slow cooker into a glass jar. Leave to cool before placing a lid on and storing this in the fridge too. When it is cool, it will have separated out, with a lovely layer of beef shin fat on top and a good amount of gelatinous cooking juices in the bottom of the jar. Enjoy! Tips The cooking process alone produces some delicious juices. Adding the bone broth is well worth it, as it will help keep a nice humid cooking environment inside the Ninja Tendercrisp which helps with getting a succulent and juicy meat. You can use the warm beef shin to make some incredibly juicy and delicious recipes. There are so many wonderful options for this nutrient dense food. Save the beef shin bone 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. Video Not Available Yet....

Regime Type: PKD (With Allowances) Bone Broth and Parma Ham Mayonnaise Introduction & Inspiration The goal was to make use of the fat layer that forms on top of the juices created when making bone broth, and this recipe doesn't disappoint! The light savoury flavour of the mayonnaise from adding in the cooked Parma Ham at the end really complements the very mild flavour of the bone broth fat. The mayonnaise, while it hardens slightly in the fridge, is still nice and spreadable. It' s definitely worth trying out and seeing what you think. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time - Serving Size 1 x 125g Bone Broth and Parma Ham Mayonnaise Pot Main Ingredients: 105ml Bone Broth Fat 2 x Raw Egg Yolks 20g Crispy Parma Ham Salt to Taste (Optional) 5g Honey (Optional) Recipe Instructions Place the egg yolks in a tall glass jar with a reasonable sized opening (if you plan on using an immersion blender), or a large bowl (if you are just going to whisk the mixture by hand like I do). Add a touch of salt (optional) to the egg yolks and then use an immersion blender or whisk to give the egg yolks a good mix. Add the Bone Broth Fat drop by drop for the first few minutes. Gradually pour tiny amounts of the bone broth fat into the egg mixture and continue blending. As the mixture begins to thicken and more of the bone broth fat has been added, you can start to add the fat more quickly until the mayonnaise is still a little liquidy (since the bone broth fat will harden further in the fridge). At this point you can crush the Crispy Parma Ham into little pieces in your hand (or place the Parma Ham in a plastic bag and use a rolling pin to crush it) and then add them to the mayonnaise. You can also add in a very small amount of honey (optional) or any other extras should you wish and combine well. Use a spatula to spoon the Bone Broth and Parma Ham Mayonnaise into a lidded glass jar and place in the fridge. Use within 3-4 days (Trust me, this won't be a problem as it's delicious and can be used for numerous recipes). Tips Bone Broth Fat Make the Bone Broth fat as per my Bone Broth - Pressure Cooker recipe instructions. Allow the Bone Broth fat to cool on top of the bone broth liquid. Once the Bone Broth fat has set, remove this from the jar and place in a bowl. If the bone broth fat isn't soft, then simply warm it up slightly in a pan so that it's more liquid and ready to be used to make the mayonnaise. Be sure to use free range, organic eggs, as well as organic honey. 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 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. Remember that the Bone Broth & Parma Ham Mayonnaise will harden a little when you place the mixture in the fridge, so it's best to make the mayonnaise slightly on the runny side so that it is a good consistency for spreading. Video Not Available Yet....

Regime Type: Strict PKD (No Allowances), Without Eggs Crunchy Veal Heart Introduction & Inspiration Savour the rich textures and deep flavours of this quick and easy gourmet dish. Veal heart serves as the foundation, coated in a savoury veal liver mixture that perfectly adheres the crunchy coarse beef flour coating. Slices of raw bone marrow on top ensure the heart remains nice and succulent during cooking. I hope you'll give this recipe a try! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x Crunchy Veal Heart Main Ingredients: 115g Veal (or Beef) Heart 25g Roast Beef Flour (coarse powder) 25ml Veal Liver 75g Raw Bone Marrow Salt To Taste Recipe Instructions Pre heat the air fryer to 200c. Push the bone marrow out of the bones and chop it into thin slices. Add the veal liver to a high speed blender. Blend the mixture until the veal liver is completely liquidised and smooth. Use a spatula to add the liquidised veal liver to a dish and pour the roast beef flour into another dish. Pat the heart dry with kitchen roll. Using some kitchen tongs, dip the heart into the liquidised liver and coat the heart on both sides. Now, dip the heart into the roast beef flour and use the kitchen tongs to turn the heart slice over in the dish to coat the heart fully on all sides with the flour. Use a spatula to add any remaining liver from the bowl on top of the veal heart. Transfer the heart to an ovenproof plate and place this on a trivet with handles (this will allow you to easily remove the heart at the end of cooking). Sprinkle a little salt over the top of the meat. Place the slices of bone marrow evenly over the top of heart to completely cover it. Once the air fryer has finished preheating, add the trivet and plate to the air fryer and cook for 6 minutes. Once done, remove the trivet and plate from the air fryer. Use a spatula to transfer the veal heart onto a warm serving plate. Pour any cooking juices from the air fryer container over the top of the meat. Enjoy! Tips By keeping the top of the heart covered in fat, the heart remains nice and moist. The recipe tastes great using veal or beef heart. Ideally, purchase your meat, bones, 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 Roast Beef Flour recipe for instructions on how to make this. Another version worth trying is to coat the heart in beef tripe 'rice' and top the heart with beef crackling. Simply adjust the crackling based on how much 'rice' you use for a good PKD ratio. Video

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: PKD (With Allowances) Custard Introduction & Inspiration This version of custard is simply amazing and offers a good consistency, such that it can be used as a crème pâtissière. It's thick, creamy and makes the perfect filling for a large variety of dishes and pastries. If you prefer more of a runny custard sauce (also known as crème anglaise), then I have you covered too! I hope you will give this a try! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x 65ml Pot of Custard Main Ingredients: 1 Large Egg Yolk 40g Tallow 10g Honey Pinch of Salt Bone Broth (Optional) Recipe Instructions Warm the tallow on a low heat in a small pan. Place the egg yolk in a medium glass bowl. Add a pinch of salt and whisk briefly. Slowly pour the hot tallow little by little into the egg mixture, whisking continuously until all the tallow has been incorporated. Now add the honey and give the ingredients another quick whisk so that the honey is fully incorporated into the mixture. If required, based on the consistency of the custard and how you like it, add a few drops of bone broth and whisk the ingredients continuously, until the desired result is achieved. The custard is now ready to use. If you will not be using the custard straightaway, cover the bowl and place it in the fridge. Tips For more of a runny custard sauce (also known as crème anglaise) simply add a few teaspoons of bone broth at a time in order to thin out the custard to the desired consistency. 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. Be sure to use free range, organic eggs. Whether you can eat eggs may depend on your condition, medical history, the time you have been doing PKD and your health goals. If you're unsure, please consult with ICMNI in Hungary ( Home - Nutriintervention ). Any honey should be of organic quality, and is only recommended in small 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. Video Not Available Yet....

Regime Type: Strict PKD (No Allowances), Without Eggs Liver Cordon Bleu Introduction & Inspiration This version of cordon bleu skips the traditional chicken and instead features nutrient-dense veal liver, Parma ham, and pâté, creating a flavourful filling for this pan-fried delight. Served with a delicious creamy sauce that enhances the subtle flavours of the veal liver, it's perfect for achieving the ideal PKD ratio. This dish is incredibly easy to make and wonderfully comforting during the winter months, providing your body with a hearty boost of energy! I hope you'll give this one a try. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x Liver Cordon Bleu Main Ingredients: 130g Veal Liver 40g Parma Ham Slices 30g Brain and Liver Pâté* 5g Roast Beef Flour (Fine) 10g Tallow for frying** Creamy Sauce (80ml) 25g Veal Brains - Poached*** 55g Oven Roasted Bone Marrow 35ml Broth or Water (as required, based on desired thickness) Salt To Taste Recipe Instructions Pre heat the oven to 80c. Warm a serving dish in an oven that has been pre heated to 80c. Wait for the oven to reach temperature and then turn it off, before adding your serving dish. Give the veal liver a quick rinse under running water, before patting it dry with a paper towel. Place the liver on a wooden chopping board and lay the Parma ham slices on the liver to cover the top. Spread a little brain and liver pâté over the top of the Parma ham slices. Pour the fine roast beef flour onto a plate. Dip the liver into the flour to form a thin layer on the underside of the liver. Dust off any excess flour. Starting at one end, carefully roll the liver up (trim the edges as required). Use wooden skewers/cocktail sticks to secure the liver cordon bleu in place. Put the roll in the fridge for 10 - 15 minutes. When you're ready to cook, add the tallow to a frying pan on medium heat. Once the tallow has melted and the pan is nice and hot, place the liver cordon bleu into the pan and remove the cocktail sticks. Cook the cordon bleu for 3 - 4 minutes on one side (or a little longer, depending on the thickness and how you like it), basting it with the tallow while it cooks. While the cordon bleu is cooking, add all the sauce ingredients into another pan and cook on low heat, stirring from time to time. The ingredients should be hot, but not boiling. Use a spatula to carefully turn the liver cordon bleu over to cook the other side. While the other side of the cordon bleu is cooking, pour the sauce ingredients into a high speed blender and blend until the sauce is creamy and smooth. Transfer the sauce to a serving jug. Once the liver has finished cooking, transfer the liver cordon bleu onto the warm serving dish and pour any cooking juices over it. Pour the creamy sauce around the cordon bleu and drizzle a little sauce over the top. Bon Appetit! Tips *Use whatever pâté or spread you happen to have available that you feel will pair well with the liver. **You can certainly substitute tallow with lard for frying. ***Adding poached brains will help generate a nice, creamy sauce mixture once blended. It's certainly optional and you could substitute it with an egg yolk. A combination of broth and bone marrow alone will be delicious, just slightly less creamy. 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 Brain and Liver Pâté, Roast Beef Flour, Beef Crackling (which includes how to make tallow), Oven Roasted Bone Marrow and Brains - Poached recipes for instructions on how to make these. Video