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Regime Type: Without Eggs, Strict PKD (No Allowances) Beef Flakes Introduction & Inspiration Starting with healthy ingredients has always been my priority, and these beef flakes are extremely versatile and give you all the health benefits from grass fed minced beef at the same time! They can be ground into a fine powder similar to flour, or simply kept as bigger flakes for coating your favourite food or indeed for making your favourite desserts. I hope you will find them a handy addition when creating your culinary delights. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x 200g Beef Flakes Main Ingredients: 5 x Beef Sheets Recipe Instructions Make the Beef Sheets as per the recipe instructions. Roughly tear up your beef sheets into a food processor, and then place the lid on the processor and set it on high speed until you achieve the desired flake size (Bigger flakes just require a quick whizz around, and with a slightly longer blend you can achieve a finer powder, similar to flour). Pour the Beef Flakes into an airtight container if you are not using them straightaway, and store in the fridge. Your Beef Flakes are ready to use. Tips Ideally, purchase your meat from pasture raised animals that are Nitrate, Nitrite & Additive Free. Check out my Beef Sheet recipe for instructions on how to make this. Video Not Available Yet....

Regime Type: Strict PKD (No Allowances), Without Eggs Savoury Oxtail Christmas Cake Introduction & Inspiration A Christmas cake can be anything you want it to be! This savoury version is just as delightful as its sweet counterpart. The oxtail base pairs perfectly with the creamy brain 'icing' and roast beef flour with jelly broth decorations. It's a hearty and satisfying cake, ensuring you get in your nutrients for a happy and healthy festive season. Merry Christmas everyone! X Nic Recipe Overview Preparation Time Less than 30 minutes (allow extra time for the cake base to fully set) Cooking Time 30 minutes Serving Size 1 x Savoury Oxtail Christmas Cake (15cm Diameter) 8 Servings Main Ingredients: 450g Oxtail Leftovers 200g Tallow Salt To Taste Decoration: 100g Creamy Dessert Sauce (no Honey) 15g Roast Beef Flour (Coarse) Topping: 1 x Raspberry (Optional) 3 x Oxtail Broth Christmas Shapes Frozen Tallow - To Grate Recipe Instructions To Note: Ahead of time, pour some oxtail broth into a shallow tray big enough, that when the broth sets into a jelly in the fridge, you will be able to cut out some Christmas shapes from the broth. Add a small piece of tallow to the freezer. Cake Base Chop the oxtail leftovers up into small bits. Add the oxtail leftovers, together with the tallow and some salt to a pan on low heat. Cook until all the tallow has melted. Give everything a good stir so that all the oxtail is nicely coated in the tallow. Grease the inside of a circular silicone cake mould and place it on a tray. Pour in the oxtail and fat mixture. Use a spatula to ensure the top of the cake is nice and level with no bits of oxtail sticking up. Place the silicone mould in the fridge for the cake base to set fully (several hours or ideally overnight). Decoration: Once the cake base is set, remove the base from the mould and place it on a plate covered with greaseproof paper (to avoid any mess). Add enough of the creamy dessert sauce to the sides of the cake to cover the edges (just leave sufficient sauce to cover the top). Use a cake spatula or icing smoother scraper to smooth off the sauce evenly all the way around the edges of the cake. Sprinkle all the roast beef flour onto a large plate. Holding the cake in the centre with your hands not touching the cake edge. Roll the side of the cake in the roast beef flour to cover all the outside of the cake with the roast beef flour. Place the cake carefully down onto the greaseproof paper. Add the remaining creamy dessert sauce to the top of the cake and use a spatula or icing smoother scraper to evenly spread the cream over the top of the cake. Topping: Cut out some Christmas shapes from the jelly broth. Place the jelly shapes over the top of the cake to decorate it. Grate some frozen tallow over the top of the cake and add a raspberry to the top of the cake in the centre (optional). Use a spatula to carefully transfer the cake to a serving plate. Enjoy! Tips If you are able to obtain fatty oxtail, then reduce the amount of tallow down in the recipe a little for a good PKD ratio. Ideally, purchase your meat, fat and offal from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Any ingredients listed as Optional, may or may not be appropriate if you are following Strict PKD with No Allowances. If you are unsure, refer to the Paleolithic Ketogenic Diet Rules document or consult with ICMNI in Hungary ( Home - Nutriintervention ). Switch the Raspberry for redcurrants or else use some crispy Parma Ham or a slice of sausage. 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. Check out my Oxtail - Slow Cooker, Beef Crackling (which includes how to make tallow), Creamy Dessert Sauce and Roast Beef Flour recipes for instructions on how to make all of these. This cake is perfect for Christmas, but its versatility extends far beyond. With just a change in decoration, it becomes ideal for birthdays, parties, road trips, and even hiking adventures. Its nutrient-dense composition ensures you'll stay satisfied no matter what you're doing. Video

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....

Regime Type: Strict PKD (No Allowances), Without Eggs Easter Pork Jelly Shapes Introduction & Inspiration Easter Pork Jelly Shell Shapes are really quick and easy to make and are perfect for decorating buns, cakes or even soups! They are extremely versatile and can be smaller or larger in size to suit your culinary delights! Happy Easter! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 12 x Easter Pork Jelly Shapes (4cm diameter) Main Ingredients: 12 x Pork Jelly Shells Sweet Topping ideas Custard (Optional) Spring 'Chocolate' Shapes (Optional) Savoury Topping Ideas Greaves Pâté Crispy Parma Ham Flakes Lard / Tallow / Bone Marrow Shapes (freeze the fat) Bone Marrow Liquid & Crumbs Various Easter shapes (freeze Oxtail etc. cooking juices) Various Easter Shapes (freeze Egg Broth Gravy - Optional) Recipe Instructions Make the pork jelly shells as per the recipe instructions. Add your choice of toppings to the pork jelly shells (see some topping ideas above, however the list is definitely not exhaustive!). Once you're toppings have been added to each shell, place the Easter Pork Jelly Shapes in the fridge in an airtight container. Serve nice and cold. Enjoy! Tips Ideally, purchase your pig skin from pasture raised animals that are Nitrate, Nitrite & Additive Free. Be sure to use free range, organic eggs if you are making custard to fill the shells. Whether you can eat eggs may depend on your condition, medical history, the time you have been doing PKD and your health goals. If you're unsure, please consult with ICMNI in Hungary ( Home - Nutriintervention ). Any ingredients listed as Optional, may or may not be appropriate if you are following Strict PKD with No Allowances. If you are unsure, refer to the Paleolithic Ketogenic Diet Rules document or consult with ICMNI in Hungary ( Home - Nutriintervention ). Any honey or fruit in the Spring 'Chocolate' Shapes 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 Pork Jelly Shells, Custard, Spring 'Chocolate' Shapes, Crispy Parma Ham Flakes, Beef Crackling (for Tallow) Lard and Pork Crackling - Air Fryer, Oven Roasted Bone Marrow, Bone Marrow Liquid and Crumbs, Oxtail - Slow Cooker and Braised Beef Cheek - Slow Cooker recipes for instructions on how to make all of these. Use the Recipe Search functionality on the website to discover how to incorporate Easter Pork Jelly Shapes into various dishes. Video Not available yet....

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: Without Eggs, Strict PKD (No Allowances) Beef Tripe Soup Introduction & Inspiration I have grown to love beef tripe which is such a versatile ingredient. This simple soup, is wonderful on a cold winter's day. Packed with vitamins and minerals, it will help keep you strong and vibrant! This version of the soup is free of eggs, for those who currently encounter sensitivities. However it's no less enjoyable! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x Bowl of Beef Tripe Soup Main Ingredients: 95g Pressure Cooked Beef Tripe 150- 200ml Bone Broth 40g Whipped Bone Marrow 1 sprig of Parsley (Garnish - Optional) Salt to Taste Recipe Instructions Follow the Beef Tripe - Pressure Cooker recipe per the instructions. On a chopping board chop the tripe into thin strips. Add the tripe to a pan, together with the bone broth and a touch of salt. Warm the soup gently on a low heat. Add the whipped bone marrow and gently stir until all the whipped bone marrow has melted into the soup. Heat the soup until it's the perfect temperature for you. Perform a taste test to ensure the mixture has enough seasoning. Pour the soup into a large soup bowl and season with a sprig of parsley and a pinch of salt (optional). Bon Appetit! Tips Check out my Beef Tripe - Pressure Cooker and Whipped Bone Marrow recipes for instructions on how to make these. Ideally, purchase your meat and offal from pasture raised animals. Try 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 for those who have recovered from any kind of health condition. For a little added crunch, add some Crispy Parma Ham Flakes on top just before serving. Serve nice and hot on a cold winter's day or whenever you want a nutrient boost! 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) Beef Tartare - PKD Style Introduction & Inspiration Beef tartare, a delightful dish, features finely chopped high-quality raw beef blended with seasonings. Served either at room temperature or slightly chilled, this variation departs from the traditional recipe by omitting egg yolk. For those that cannot consume eggs right now, I’ve crafted a version using egg-free mayonnaise, which imparts a creamy finish to the wonderfully tender meat. The result? A taste that’s simply wonderful—perfect for savouring during the hot summer months! X Nic Recipe Overview Preparation Time Less than 30 minutes (To Note: Add a glass bowl to the freezer a few hours ahead of making the recipe) Cooking Time N/A Serving Size 1 x Beef Tartare - PKD Style (11cm Diameter) Main Ingredients: 135g Beef Fillet 40g Creamy Sauce Dip 30g Bone Marrow Salt To Taste Decoration (Optional) 1 Radish - Cut into Quarters Parsley Leaves - Fresh Recipe Instructions A few hours ahead of making the beef tartare, place a glass bowl in the freezer so it's nice and cold. Cut the beef fillet into thin strips, and then cut the strips into small cubes. Place the beef cubes into a bowl and reserve in the fridge. Remove the bowl from the freezer and add the beef. Next add some salt. Use a spatula to give the ingredients a good mix up. Drain the soaked bone marrow, pat dry, then push the marrow out of the centre of the bone. Slice this into small cubes. Add the cubes to the bowl and stir in with the beef. Now, add the creamy sauce dip to the bowl and give the mixture a good stir. Perform a quick taste test to see if any additional seasoning is required. Place a pastry circle in the centre of a serving plate. Around the circle you can scatter a few fresh parsley leaves and radish quarters for decoration (optional). Add the beef tartare mixture to the pastry circle and press down to level the mixture out. Carefully remove the pastry circle from around the beef and place a parsley leaf on top for decoration. Your beef tartare - PKD Style is ready to serve! Tips Serve the Beef Tartare immediately while it's nice and cold. You can briefly refrigerate to get a slight chill, but only for about 15 minutes before you eat. Slice the beef as quickly as possible (being careful obviously!) to ensure the meat remains nice and cold. Ideally, purchase your meat and fat from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Any ingredients listed as Optional, may or may not be appropriate if you are following Strict PKD with No Allowances. If you are unsure, refer to the Paleolithic Ketogenic Diet Rules document or consult with ICMNI in Hungary ( Home - Nutriintervention ). Any herbs should be of organic quality, and are only recommended in small quantities for those who have recovered from any kind of health condition. Check out my Creamy Sauce Dip recipe for instructions on how to make this. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Leg Of Lamb - Slow Cooked In The Oven Introduction & Inspiration This Slow Cooked Leg of Lamb is going to take your next Sunday meal to a whole new level! It is extremely easy to make, but you will have to be patient as it's going to be a low and slow type of cook. However the reward will be the most amazingly tender lamb leg with meat that literally falls off the bone, served with flavoursome cooking juices and bacon slices. What's not to like! I hope you will give this a try over Spring, or indeed any moment you have time to appreciate this delicious cut of meat among family and friends. X Nic Recipe Overview Preparation Time Less than 30 minutes (To Note: The leg of lamb preparation should be done several hours before cooking or ideally overnight). Cooking Time Less than 30 minutes (To Note: Ideally you will need to also allow time to baste your leg of lamb at regular intervals with the cooking juices) Serving Size 4 - 6 Servings Main Ingredients: 1.895 kg Leg Of Lamb 80g Tallow (room temperature) 400ml Bone Broth 180g Smoked Bacon Slices Salt To Taste 2 Carrots (Optional) 1 x Parsnip (Optional) 2 tsp Dried Rosemary or Thyme (Optional) Recipe Instructions Instructions Prior to Cooking : In a large bowl, add the tallow, rosemary and salt. Use a fork to mix all the ingredients together until everything is well combined. Reserve. Place the lamb on a wooden chopping board and pat it dry all over with a paper towel. Score the top of the lamb 3 - 4 times with a sharp knife. Rub the tallow mixture all over the lamb and into the little slits you have created. Cover the lamb, and Ideally leave it in the fridge for several hours (or overnight) before cooking. Instructions for Cooking : Pre-heat the oven to 130c - Convection. Heat up the bone broth in a pan on low heat, until it's nice and hot. Remove the leg of lamb from the fridge and place it on top of a little trivet, in a roasting tin. Cover the top of the lamb with the slices of smoked bacon. Pour the bone broth around the sides of the lamb leg. Peel the parsnip and the carrots (if using) and cut them into small cubes and place around the sides of the lamb leg. Crumple some greaseproof paper, large enough to cover the meat and then wet it under the tap. Cover the leg of lamb with the greaseproof paper and then add some aluminium foil on top and make sure it is well sealed around the roasting tin. Place the roasting tin in the oven and cook for 10-11 hours. (Try and Baste the meat with the cooking juices every hour, and from 9 hours onwards baste the meat and also use two forks to check if you can pull the meat apart easily. Once you can, it's ready). Remove the roasting tin from the oven, baste the meat with the cooking juices and cover again and allow the meat to rest for 30 minutes. Transfer the Leg of Lamb to a wooden chopping board, pour all the juices from the roasting tin into a jar (if not serving straightaway) or else pour the juices into a pan and bring it to a boil over a low-medium heat. Cook, until the juices have reduced to the desired consistency for the sauce reduction. To serve, cut or shred the meat, removing any bones. Place the lamb and vegetables (if using) onto a serving plates (or a serving platter) and drizzle over some of the cooking sauce. To ensure a good PKD meat : fat ratio, add some whipped tallow or other PKD fat of your choice. Enjoy! Tips Ideally use a snug fit roasting tin (i.e. that is only slightly bigger than the lamb leg so that everything stays juicy). This lamb is delicious served with a traditional mint sauce. Check out my Mint Sauce recipe for instructions on how to make this. Try and purchase all 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 vegetables or herbs should be of organic quality, and are only recommended 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. 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) Bacon and Bacon Fat - Smoked Introduction & Inspiration The fat from cooking Smoked Mangalica Kolozsvari Bacon is truly wonderful and intense, and the bacon crisps up beautifully in the pan. I love sourcing my Smoked Mangalica Kolozsvari Bacon from Eskimo Kitchen in Hungary as it's not only delicious but it's also nitrate and nitrite free. You must give this bacon a try! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size Smoked Mangalica Kolozsvari Bacon Bacon Fat Main Ingredients: Smoked Mangalica Kolozsvari Bacon Recipe Instructions Place your Smoked Mangalica Kolozsvari Bacon on a chopping board and cut off some thick slices. On a medium heat, add slices to a large frying pan. Place a grease splatter screen over the top of your frying pan. Allow the slices to cook and release the fat during the cooking process. Periodically pour off the fat into a bacon grease/fat container. Turn the Smoked Mangalica Kolozsvari Bacon over from time to time as well, until cooked to your desired level of doneness. Remove the bacon into a glass dish using kitchen tongs. Pour any remaining rendered fat off into the container, and store it either in the fridge or on the countertop with the lid on. Tips Store the bacon grease/fat container on your countertop or in the fridge. As you cook more bacon or back fat, simply add the rendered fat to the pot. Bacon fat comes in very handy for different recipes. Ideally, purchase your back fat from pasture raised animals that are Nitrate, Nitrite & Additive Free. Check out my Bacon Mayonnaise recipe for instructions on how to make use of your Bacon Fat. Kolozsvari is a type of traditional smoked bacon from the Cluj-napoca region of Romania. It crisps up beautifully in the pan. This smoked bacon is nitrate and nitrite-free. You can order this, and other wonderful products, from Eskimo Kitchen in Hungary: Eskimokitchen.eu Video Not Available Yet....

Regime Type: Without Eggs, PKD (With Allowances) Creamy Dessert Sauce Introduction & Inspiration This sauce is very moreish and works superbly for all types of desserts from puddings to trifles. It even makes a great heavy cream substitute as it's so thick and unctuous. The best part is that it's so easy to make and is ready in no time! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 120ml Creamy Dessert Sauce Main Ingredients: 40g Lard 50g Pig Brains - Poached 10g - 15g Honey * 20ml or 30ml Bone Broth** Salt To Taste Recipe Instructions Add all the ingredients to a pan on medium heat. Mix the ingredients from time to time. Cook until all the lard has melted. Remove the pan from the heat and place the ingredients into a large high speed blender. Blend the mixture until smooth. Perform a taste test. Add a touch more salt as required. Pour the sauce into a serving jug ready for use, or else pour it into an airtight container in the fridge. Tips Ideally, purchase your fat, bones 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 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, Brains - Poached, Bone Broth - Pressure Cooker recipes for instructions on how to make all of these. Use the Recipe Search functionality on the website to discover how to incorporate Creamy Dessert Sauce into various dishes. **The more bone broth you add, the more runny the sauce will be, so adjust according to your recipe needs (for a runny sauce add 30ml or for a thicker sauce add 15 to 20ml). Once the sauce has remained in the fridge for several hours (and ideally overnight), you will obtain a wonderfully thick sauce if you have used less bone broth. Give this a try as it's delicious! 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) Bone Marrow and Greaves Spread Introduction & Inspiration This combination arose unexpectedly as I ran out of greaves pâté! Visually, this spread reminds me of a relish when warm, providing some lovely flavour to various dishes and has a slight crunchiness to it from the greaves. It's a great savoury spread, to accompany burgers or 'bread' and is equally delicious with a touch of raspberry. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x 105ml Pot of Bone Marrow and Greaves Spread Main Ingredients: 60ml Oven Roasted Bone Marrow (Warm) 40g Greaves Pâté 1 Tsp Smallholder's Raspberry Honey (Optional) Recipe Instructions Cook the oven roasted bone marrow as per the recipe instructions. Once cooked, allow the bones to cool slightly before using a spoon or table knife to remove the bone marrow from the bone(s). Add the greaves pate to a medium sized bowl and mash it down with a fork until it's nice and soft. Add in the bone marrow and raspberry honey (if using). Mash the ingredients a little more with the fork and then stir. Your Bone Marrow and Greaves Spread is now ready to use. If you are not using the spread immediately, use a spatula to add the contents of the bowl to an airtight glass container. 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 and Greaves Spread into various dishes. Remember to ensure an appropriate amount of meat in conjunction with the spread for a good PKD ratio, as the spread is nearly all fat. If you store your spread in the fridge, be aware that it will begin to harden. However, it's easily spreadable still. If you would like the spread a little runny, then you can heat it up briefly to be more like a relish consistency. 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 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: PKD (With Allowances) Liver and Egg Sheet Introduction & Inspiration If you're looking for a sheet that can be used for various recipes including lasagna's and rolls, look no further! Liver turns out to be the perfect ingredient as it cooks into a sturdy sheet and yet remains so very flexible. As a little twist to the basic liver sheet, if you tolerate egg yolks well, you can make this slightly modified version by adding egg yolks on top. The sheets are super simple to whip up and don't require much cooking time. I hope you'll enjoy the possibilities that nutrient dense liver and egg sheets can provide to your health in various recipes. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x Liver and Egg Sheet Main Ingredients: 200g Veal Liver 95ml Egg Yolk (~6) Salt To Taste Lard for Greasing Recipe Instructions Preheat the oven to 160c (convection - middle shelf). Remove any silvery membrane from the liver if you can (just to make the final mixture smoother), before placing it into a high speed blender with some salt. Blend, until the mixture is nice and smooth. Grease a silicone baking mat (e.g. De Buyer) with lard. Pour the mixture on top of the silicone mat on a baking tray and spread out a thin, even layer of the mixture using a spatula to cover the mat. Place the baking tray in the oven and cook for 3 or 4 minutes. Remove the baking tray from the oven and pour the egg yolk over the top of the liver sheet. Use a spatula to spread the egg yolk evenly over the liver sheet. Place the baking tray back in the oven and cook for a further 10 minutes (check often towards the end of the cooking time to avoid the egg bubbling up too much. You should be able to peel the sides of the sheet up, without any ingredients sticking to the mat). Remove the baking tray from the oven and allow the sheet to cool on the kitchen countertop for 10 minutes or so. If you are not going to be using the liver & egg sheet straightaway, transfer it on to some greaseproof paper and cover. Place it in the fridge. Tips Ideally, purchase your meat and offal from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Be sure to use free range, organic eggs. If you do not have any lard for greasing your mat, substitute with tallow. If you do not have any lamb liver, you can certainly use veal or beef liver as well. Use the Recipe Search functionality on the website to discover how to incorporate liver and egg sheets into various dishes. As a slightly variation, you can also make a liver and egg sheet too, if you do ok with egg yolks of course. See my Liver and Egg Sheet recipe for this slightly modified version. To achieve an even thinner sheet, you can also add a small amount of bone broth to make the liver mixture slightly thinner before pouring it on top of the silicone mat. Be sure to add an appropriate amount of fat to accompany your sheet, to achieve a perfect PKD ratio. Video

Regime Type: Without Eggs, Strict PKD (No Allowances) Tasty Lamb, Kidney and Crackling Burger Patties Introduction & Inspiration These burger patties taste delicious and are so nutrient dense too! They are a breeze to make, and taste wonderful on my flat bottom lamb muffins. Give them a go. You'll see what I mean! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 2 x Tasty Lamb, Kidney and Crackling Burger Patties (9cm diameter) Main Ingredients: 150g Lamb Shoulder 65g Lamb Kidney 28g Beef Crackling (represents 45g fat) 30g Tallow Salt To Taste Recipe Instructions Chop the lamb, kidney, tallow and beef crackling into smallish cubes. Add the ingredients to a mini blender along 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 or burger patty press, to press the patty mixture down into a nice burger patty shape. Carefully remove the circle from around the patty. Repeat the above step, to make the second burger patty. Add the burger patties to a large shallow dish (to retain the cooking juices), placed on baking tray. 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. Drizzle your burger patties with the cooking juices*. Enjoy! Tips Depending on how fatty your lamb shoulder meat is, adjust the extra fat added accordingly for a good PKD ratio. 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 lamb, kidney and crackling burger patties into various dishes. *The burger patties cook up really well in the oven or in the air fryer (less cooking time is required). Some fat will be rendered during the cooking process so be sure to pour the juices over your burger patties at the end to retain a good PKD ratio. If you are eating the patties on burger buns, then instead of consuming liquid fat (if you have an issue with this), simply reserve this fat for another recipe and add some extra beef crackling to the tops of your burgers to retain a good PKD ratio. If you don't have any beef crackling available, then simply use pork back fat, lard, tallow, bone marrow or another animal fat to ensure a good PKD ratio of meat to fat. If you are new to eating kidney, it's extremely mild. While you get used to the flavour, you can simply add slightly more lamb and less kidney if need be. Honestly though, it's very difficult to detect in the burger patties. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Savoury Bone Marrow Ice Cream Introduction & Inspiration Who said ice cream needs to be sweet, to be delicious! This savoury bone marrow ice cream, provides a touch of originality when serving bone marrow and beef cooking juices with your meat dishes. I hope you'll enjoy it! 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 315ml Savoury Bone Marrow Ice Cream Main Ingredients: 70g Oven Roasted Bone Marrow 250ml Beef Bourguignon Cooking Juices/Jelly Salt Recipe Instructions Add all the ingredients to a pan on medium heat. Cook until all the ingredients are nice and warm and the bone marrow is very soft. Pour all the ingredients into a high speed blender and blend until all the ingredients are well combined. Pour the mixture through a sieve into a Ninja Creami pot and once cool, place in the freezer for a minimum of 24 hours before mixing the ice cream in the Ninja Creami machine using the 'Ice Cream' or 'Light Ice Cream' program. Tips Serving Suggestions: Serve the savoury bone marrow ice cream just as it is on top of a juicy steak or try adding a few beef crackling crumbs on top too! Check out my Oven Roasted Bone Marrow and Beef Bourguignon - Slow Cooker recipes for instructions on how to make these. If you do not happen to have any beef bourguignon cooking juices available, any other gelatinous broth should be fine, including oxtail, beef cheek, beef shin etc. Keep in mind that a portion of savoury bone marrow ice cream (50g) will provide just over 10g fat and 40ml cooking juices per serving, so that you ensure a good PKD ratio for your meal. Video Not available yet...

Regime Type: PKD (With Allowances) Beef Cheek Frittata Introduction & Inspiration This is a quick and easy meal idea that makes good use of succulent beef cheek leftovers. It's quick and easy to prepare and is also very tasty and nutrient dense. You can choose to have your frittata with a slightly runny egg yolk centre. This creates a delightful contrast between the creamy center and the slightly crispy edges. It’s like a savoury custard with a golden top. So go on, try this one out! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x Beef Cheek Frittata (10cm Diameter) Main Ingredients: 200ml Egg Yolk 100g Beef Cheek Leftovers 25ml Bone Marrow Liquid 35g Oven Roasted Bone Marrow (warm) Salt To Taste Recipe Instructions Preheat the oven to 220c and move the oven rack to the centre. Heat the beef cheek leftovers and bone marrow liquid in a pan on medium heat. Use a spatula to break up any large chunks of meat. Once nice and warm add some salt and stir in. Perform a quick taste test to ensure the meat is seasoned sufficiently. Line the base of a springform pan and grease the sides with lard or tallow. Pour the beef cheek mixture into the base of the springform pan and use a spatula or the back of a spoon to press the meat level in the base of the pan. Whisk the warm oven roasted bone marrow and then pour in the egg yolk and add a touch of salt. Whisk the ingredients with an electric hand whisk for a couple of minutes so that everything is well combined before pouring the mixture over the top of the meat. Place the springform pan on a baking tray and cook in a pre-heated oven for 10 minutes*. Remove the beef cheek frittata from the oven and allow to cool down for 5 minutes before serving. Enjoy! Tips *10 minutes will allow for a slightly runny egg yolk in the centre of the frittata. Add a few extra minutes if your prefer the egg yolk to be less runny. 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. If you do not have any bone marrow available, simply replace with beef tallow or lard. Be sure to use free range, organic eggs. Whether you can eat eggs may depend on your condition, medical history, the time you have been doing PKD and your health goals. If you're unsure, please consult with ICMNI in Hungary ( Home - Nutriintervention ). Check out my Oven Roasted Bone Marrow, Bone Marrow Liquid and Crumbs and Braised Beef Cheek - Slow Cooker recipes for instructions on how to make these. This Beef Cheek Frittata is delicious served hot or cold! Video Not Available Yet....

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

Regime Type: Without Eggs, Strict PKD (No Allowances) 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) Tasty Beef and Heart Burger Patties Introduction & Inspiration Beef and heart is a lovely combo for burger patties. They are juicy and delicious when cooked and full of flavour. They are super quick to make, have a great PKD ratio and can be made ahead of time if need be. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 2 x Tasty Beef and Heart Burger Patties (9cm diameter) Main Ingredients: 160g Chateaubriand Steak (or similar) 90g Veal Heart 55g Tallow 20g Beef Crackling (represents 33g fat) Salt To Taste Recipe Instructions Chop the veal heart and steak into small pieces. Add the pieces to a mini blender along with the salt and lard. 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 a shallow dish in the oven (to retain the cooking juices) . Add the beef crackling to the top of your burger patties (to ensure a good PKD ratio) 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. 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 Tasty Beef and Heart Burger Patties into various dishes. If you don't have any beef crackling available, then simply use pork back fat, lard, tallow, bone marrow or other animal fat to ensure a good PKD ratio of meat to fat. The burger patties cook up really well in the oven. A small amount of fat will be rendered during the cooking process, so be sure to pour the juices over your burger at the end to retain a good PKD ratio. If you have an issue with consuming liquid fat, then simply reserve this for another recipe and add some extra fat to the tops of your burger patties to retain a good PKD ratio. If you are new to eating heart, then veal heart is certainly very mild. While you get used to incorporating heart, you can simply add slightly more steak and less heart if need be. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Beef Tenderloin Served With An Alfredo Style Sauce Introduction & Inspiration Beef Tenderloin or Filet de bœuf as we call it here in France, is just divine! It's a cut of meat that is truly a culinary delight and is a must try! The meat is so tender that it literally melts in the mouth. Coupled with tasty lamb kidney and a delectable sauce, this really is mind-blowingly good! I hope you'll enjoy it too! Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x Beef Tenderloin Served With An Alfredo Style Sauce Main Ingredients: 145g Beef Tenderloin Steak 50g Lamb Kidney 1 Tsp Lard for Frying 70ml Alfredo Style Sauce 40g Lard (Easter Bunny Rabbit Shapes or similar) Salt To Taste Recipe Instructions Pre heat the oven to 80c. Warm a serving plate in the pre heated oven. Wait for the oven to reach temperature and then turn it off, before adding your serving plate. Wash or soak (30 minutes prior to cooking) 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. Cut the kidney halves up into 1 cm pieces. Add the lard to a frying pan on medium-high heat. Once the lard has melted and the fat and pan are both nice and hot, add the steak and kidney pieces and cook, turning over the steak and kidney regularly, for a few minutes (or longer based on your preferred level of doneness). Heat the sauce up briefly in another pan on its own. Once the steak and kidney is almost cooked to your liking, pour in the sauce and stir into the meat and kidney cooking juices. Lower the heat to low-medium. Cooking for a further minutes until the sauce is nice and hot. Remove the warm serving plate from the oven and add the steak to the centre of the plate. Spoon over the kidney pieces to dress the steak. Drizzle the cooking sauce over the top of the steak and 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. Check out my Alfredo Style Sauce recipe for instructions on how to make this. If you are not a fan of lamb kidney then try a little veal heart or liver, cut into cubes. Video Not available yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Pork Flakes Introduction & Inspiration Pork flakes are amazing for so many different recipes and are so nutrient dense at the same time. They can be made to whatever flake size requirements are needed. They make a welcome alternative to flour in many recipes and are so versatile when you simply need an ingredient for coating meat, for incorporating into main meals or dessert mixtures or simply for sprinkling on top of recipes to add extra flavour and texture. I hope you'll give them a try. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 65g Pork Flakes Main Ingredients: 1 x Pork Sheet Recipe Instructions Make the Pork Sheet as per the recipe instructions. Roughly tear up your pork sheet into a mini food processor, and then place the lid on the processor and set it on high speed until you achieve the desired flake size. Pour the Pork Flakes into an airtight container if you are not using them straightaway, and store them in the fridge. Your Pork Flakes are ready to use. Tips Ideally, purchase your meat from pasture raised animals that are Nitrate, Nitrite & Additive Free. Check out my Pork Sheets recipe for instructions on how to make this. Pork flakes can be used in a number of ways. Use the Recipe Search functionality on the website to discover more. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Pulled Pork Flour Introduction & Inspiration Pulled Pork 'Flour' is another option, instead of using pork rinds or Panko for breading, bun making and so on. I was inspired to try it after watching a great video called 'Making Meat Flour' on the Allergies Bite but Taste Good YouTube Channel (see the link below). As I had some leftover pulled pork, I thought I'd give this a try, and I have to say I was very pleased with the result! The flour is slightly more dense, yet has a good consistency to it. Use it for coating your favorite food as well as for baking. Let your imagination run wild! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 1 hour Serving Size 157g Pot of Pulled Pork 'Flour' Main Ingredients: 300g Pulled Pork Leftovers Recipe Instructions Cook the pulled pork as per the recipe instructions. Once cool, place the pulled pork in an airtight glass container and refrigerate overnight. The Next Day Pre heat your oven to 150c. Add the pulled pork leftovers to a food processor. Whizz the pork up until you obtain a fine, crushed up meat. Line a baking tray with greaseproof paper and then pour the pork bits on and spread them out evenly. Cook for 20 minutes, then bring out and use a spatula to turn over the pork bits and check on how dry they're getting. It should feel damp when you touch it with your hands still. Place the tray back in the oven and cook for a further 20 minutes and then remove from the oven and check again. It will likely still be a little moist, so just use the spatula or your hands and give the meat a mix on the baking tray. Place the tray back in the oven for a further 10 minutes (only if needed). If you touch the meat bits now and they feel dry, you know the meat is cooked enough. If there is still a little moisture sensation, then add back to the oven for 5 minutes at a time and then check. Once the pork crumbs are cool, add them to a blender and blend until they turn into a fine powder, with a 'flour' like consistency. Place the pulled pork 'flour' in an airtight container and store it in the fridge until you are ready to use it. Tips Ideally, purchase your meat from pasture raised animals that are Nitrate, Nitrite & Additive Free. Use the Recipe Search functionality on the website to discover how to incorporate pulled pork 'flour ' into various dishes. Ideally, note down the raw weight of the pork before making pulled pork, and the end weight of the pork 'flour' during the cooking process so that you know how much meat the 'flour' represents for PKD purposes in order to have a good meat to fat ratio. By way of example, in this recipe 1g of pulled pork 'flour' is equivalent to 3g of pork. Check out the 'Making Meat Flour' video on the Allergies Bite but Taste Good YouTube Channel, where they make some wonderful beef 'flour'. Making Meat Flour - YouTube Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Beef Tripe - Pressure Cooker Introduction & Inspiration As a newcomer to using beef tripe, I wanted to find the easiest and most effective way to prepare it, without spending hours and hours in the kitchen boiling it. Tripe itself when you look at it for the first time is somewhat of a daunting thing and has a little bit of a pong to it! So, to get it ready for use in my recipes I wanted to make the process as easy as possible using a pressure cooker. Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size Pressure Cooked Beef Tripe Main Ingredients: 1 - 1.5 kg Raw Beef Tripe Salt - several tablespoons Water Recipe Instructions Clean the beef tripe well under running water (or use a combination of rubbing with salt then rinsing under running water) Add the beef tripe to the container of your pressure cooker. Fill the container with water to just cover the beef tripe and add several tablespoons of salt to the container and stir in. Place the lid on the pressure cooker and move the valve to the 'Seal' position. Cook on HIGH pressure for 18-20 minutes, and use the quick pressure release at the end. Remove the pressure cooker lid (once the quick pressure release is complete). Discard the cooking juices. Rinse the cooked tripe under hot water and then drain. From here you can use the pressure cooked beef tripe in a number of different recipes. If you are not going to be using the pressure cooked beef tripe straightaway, then once cooled, place in an airtight container and store in the fridge, or alternatively freeze in small jars so that you always have some on hand for different recipes. Tips Ideally, purchase your meat and offal from pasture raised animals. Try and use white sea salt or rock salt that contains no anticaking agents or other additives. Check out the numerous recipes I have on the website (use the Recipe Search facility) for how to use this wonderful ingredient. I have found that when pressure cooking beef tripe, the volume of tripe that remains after cooking is a lot less by volume (30 - 40% less), so make sure you take this into account. See my section on Tripe Fundamentals for more ideas on cooking with beef tripe. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Preparing Sweetbreads Introduction & Inspiration Sweetbreads are a real delicacy and are highly nutritious. They can be cooked in many different ways, and are very mild tasting, tender and creamy. In order to give them the best possible flavour and texture, it's important to properly prep the sweetbreads before cooking them. X Nic Recipe Overview Preparation Time Less than 30 minutes ( To Note: Plus several hours for soaking and pressing (optional) the sweetbreads see Tips section below) Cooking Time Less than 30 minutes Serving Size 160g Prepared Veal Sweetbreads Main Ingredients: 215g Veal Sweetbreads Salt Recipe Instructions Place the sweetbreads in a bowl of salted water for 2 hours to get rid of any impurities. You can change the water a couple of times during the soaking process. Bring some water to boil in a large pot. Add the sweetbreads and reduce the temperature to lightly poach them for about 5-10 minutes (you don't want to boil it as otherwise it will become tough). The water should be just gently bubbling. Every once in a while give the water a stir and check on the firmness of the sweetbreads. Prepare a glass bowl with cold water and ice cubes that will serve as an ice bath that you will place the sweetbreads into once they have finished poaching (this will shock them, make them contract and expel any further impurities). Use a large slotted spoon to lower the sweetbreads carefully into the ice bath. Let the sweetbreads sit in the ice bath for about 5 - 10 minutes. Rinse the sweetbreads under running water. Transfer the sweetbreads to a large chopping board and pat them dry. Cover the sweetbreads with a sheet of greaseproof paper and then add a heavy pan or pot on top of the sweetbreads to weight them down (for a couple of hours or overnight). To clean the sweetbreads, remove any remaining tough membrane, gristle, fat, or veins. This is best done with your fingers and a small sharp knife or indeed a pair of kitchen scissors. The tricky part is doing this while keeping the sweetbreads whole as they are still quite tender at this stage. It's a little tedious, but will help to improve the texture of the end product so that it's less chewy. Your sweetbreads are now prepped and are ready to cook in any number of ways. Tips The sweetbreads are perishable and so when you get them, cook them as soon as possible. Sweetbreads shouldn't be pink inside, it should be cooked in the centre. The soaking process helps draw out all of the blood and impurities. You can if you wish skip the step of weighting the sweetbreads down. This is more of a traditional step in classical cooking. The pressure gives them a firmer texture (pressing pushes out all the excess moisture) and a more uniform shape, so that they are easy to slice into medallions. If you skip this step, they may be a little bit more spongy in texture and less uniform, but still delicious! If you can't get all of the outer membrane layer off, it's not an issue. Texture wise, It might be a little chewier and slightly less creamy. Classically, the sweetbreads are normally poached before removing the membrane. You can however remove the membrane while the sweetbread is raw as well. Many chefs do this. Ideally, purchase your offal from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Use the Recipe Search functionality on the website to discover how to incorporate sweetbreads into various dishes. Sweetbreads go really well with smoked bacon, black pudding and a mint garnish. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Brain and Liver Omelette Introduction & Inspiration Brain and Liver Omelette is just a deliciously tasty offal omelette. It's slightly more fragile than your regular omelette given that it's egg free, but boy does it taste yummy! It has an incredibly light and airy texture and tastes wonderful accompanied with slow cooked beef cheek and crackling. I hope you will enjoy cooking this dish. Please let me know how it turned out for you. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x Brain and Liver Omelette Main Ingredients: 100g Veal Liver 1 x Pig's Brain Tallow or Lard - for frying 35g Oven Roasted Bone Marrow - warm Salt To Taste Filling 50g Beef Cheek Leftovers 20g Beef Crackling - cut into small cubes Garnish Sprig of Parsley (Optional) 100ml Beef Cheek Cooking Juices/Jelly Recipe Instructions Pre heat the oven to 80c. Warm a serving plate 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 plate. Soak the pig brain in a bowl of aired water with some salt for 30 minutes - 1 hour. Remove the brain and place it 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 brain in my hand as I can then feel if there are any little bits of bone still left in the brain which isn't always possible to detect if you have the brain emerged in water for the cleaning process). Place the liver, warm bone marrow and salt in a high speed blender and blend until the mixture is smooth. Pour the mixture into a metal 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 pig brain and continue to use the electric hand whisk, to whisk the mixture for another minute or so. Once the mixture is ready for cooking, work quickly as the bubbles will soon disappear. Add the tallow or lard to the frying pan on a med-high heat. The fat should be melted and nice and hot. Pour the mixture from the bowl into the hot pan with the help of a spatula. Lower the heat slightly. Leave the mixture for 3 - 4 minutes to get some colour underneath the omelette. You can use your spatula to lift up the edges of the omelette to check on the colour from time to time. Continue to cook the omelette until the base has a nice amount of colour. While your omelette is cooking, pour the beef cheek cooking juices and a pinch of salt into a pan on medium-high heat. 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 beef cheek sauce from the pan into a serving jug ready for use. You can flip the omelette over by placing a splatter guard or other flat pan (larger, than the frying pan) over the top of the frying pan and in one quick movement tip them upside down so that the omelette lands on the top of the splatter guard. Carefully slide the omelette back into the frying pan. ( To Note: This is somewhat delicate as the omelette is more fragile with not containing eggs. This step is not necessary if you are not comfortable flipping it. Just ensure your omelette is cooked through) Once cooked to your liking, use a spatula to gently transfer the omelette from the pan onto a warm serving plate. At this stage you can add some warm beef cheek and crackling cubes to one half of the omelette, before using your spatula to carefully fold the other half of the omelette over the top of the filling mixture. Drizzle your omelette with some rich beef cheek sauce, add a sprig of parsley for decoration (optional) and serve up nice and hot. Bon Appetit! Tips To Note: Flipping the omelette over is somewhat delicate, as the omelette is more fragile with not containing eggs. This step is not necessary if you are not comfortable flipping it. Just ensure your omelette is cooked through. If you are going to flip the omelette, grease the splatter proof guard well, to ensure it doesn't stick. The strong taste of brain is normally due to the thin outer layer of membrane, and so soaking the brain and subsequently removing the membrane will help to give your brain a lovely creamy and mild taste. Ideally, purchase your offal from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Any ingredients listed as Optional, may or may not be appropriate if you are following Strict PKD with No Allowances. If you are unsure, refer to the Paleolithic Ketogenic Diet Rules document or consult with ICMNI in Hungary ( Home - Nutriintervention ). Any herbs should be of organic quality, and are only recommended in small quantities for those who have recovered from any kind of health condition. Check out my Beef Crackling and Braised Beef Cheek - Slow Cooker recipes for instructions on how to make these. You can use lard or tallow interchangeably. If you do not happen to have any beef cheek cooking juices available, substitute with another rich and flavoursome sauce. If you cannot get hold of pig brain, then use veal brain or else lamb brain. The pig brain weighed approx. 60g once prepared. 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