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Regime Type: PKD (With Allowances) Mini Madeleines Introduction & Inspiration These mini ''Madeleines'' were inspired from the madeleine or petite madeleine which is a traditional small cake from the Lorraine region in northeastern France. Madeleines are very small sponge cakes usually with a shell shaped appearance. As they have a very similar taste and texture, these little beauties were born! I hope you'll like them! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less Than 30 minutes Serving Size 15 x Mini ‘’Madeleines’’ Main Ingredients 35g Pressure Cooked Tripe 20g Tallow 105ml Egg Yolk Sauce 30g Honey Recipe Instructions Pre heat the oven to 160c. Place the tallow and pressure cooked tripe into a pan on low heat. Stir constantly until the fat has melted. Remove the pan from the heat and pour the contents into a small mini blender. Blend the mixture until smooth. Add the honey and egg yolk sauce to the mini blender and blend once more, until all the ingredients are well combined. Grease a silicone mould tray with tallow or lard. Pour the contents of the blender container into the mini rectangular holes of the mould tray. Put the tray on a baking tray and place in the pre-heated oven for 20 minutes. Once done, brown the tops for 1 - 2 minutes for a little extra colour (optional). Keep an eye on them to ensure they don't burn! Remove the tray from the oven, and allow the mini ''madeleines'' to rest on the countertop to cool for 5 -10 minutes. Place them on a serving plate and enjoy warm. They also taste great cold too! Store any leftovers in an airtight container in the fridge. Enjoy! Tips Ideally, purchase your offal and fat from pasture raised animals that are Nitrate, Nitrite & Additive Free. Be sure to use free range, organic eggs to make your egg yolks sauce. Whether you can eat eggs may depend on your condition, medical history, the time you have been doing PKD and your health goals. If you're unsure, please consult with ICMNI in Hungary ( Home - Nutriintervention ). Any 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 Beef Tripe - Pressure Cooker and Egg Yolk Sauce - Pasteurised recipes for instructions on how to make these. Use the Recipe Search functionality on the website to discover how to incorporate mini ‘’madeleines’’ into various dishes. Video

Regime Type: Without Eggs, Strict PKD (No Allowances) Brain and Liver Pâté Introduction & Inspiration Brain and liver pâté, while it may sound like a bold culinary choice, is just divine! The pâté is so creamy and delicious thanks to its unique ingredients and preparation process. When blended, these ingredients create a velvety consistency that's hard to beat. This smoothness combined with the rich, umami flavours makes it a truly delectable option. Enjoying it on a crisp piece of PKD toast just takes it to the next level. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time 30 minutes to 1 hour Serving Size 1 x Terrine of Brain and Liver Pâté (14cm x 9cm x 6cm) Main Ingredients: 230g Veal Liver 100g Tallow 180g Veal Brains - Poached Salt To Taste Fresh Rosemary Sprigs or Dried Thyme (Optional) Recipe Instructions Pre heat the oven to 110c. Remove the transparent membrane surrounding the liver. In a blender, add the liver and all the melted tallow along with the veal brains. Blend until the ingredients are fully combined. Now you need to taste the mixture and determine if any seasoning needs to be added. Add some salt and herbs (optional) and blend briefly. Pour the blender contents through a fine mesh sieve into a terrine dish. Use the back of a spatula to push down on the mixture in the sieve. Once all the mixture has been pushed through the sieve into the terrine dish, place the dish in a deep sided dish/tray that has hot water filled up to half way up the side of the terrine dish (What's known as a Bain Marie in French, or Hot Water Bath). Place a piece of greaseproof paper large enough to cover the top of the terrine dish on top, followed by the lid. Place the baking tray in the oven for 25-45 minutes. Cook to your liking (if the centre wobbles slightly, but they are set, this is probably medium rare and still quite pink. If you prefer more well done then cook for a further 10 to 15 minutes) Remove the baking tray from the oven and let the brain and liver pâté cool down in the terrine. Once cooled, transfer the pâté to the fridge. Tips The brain and liver pâté will keep for about 1 week in the fridge. Depending on how much you are planning to make, you can also portion it out and freeze it as well. It should keep for a couple of months. Ideally, purchase your fat and offal from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. 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 (which includes how to make tallow) and Brains - Poached recipes for instructions on how to make these. Use the Recipe Search functionality on the website to discover how to incorporate Brain and Liver Pâté into various dishes. Video Not Available As Yet...

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

Regime Type: Without Eggs, Strict PKD (No Allowances) Liver Muffins Introduction & Inspiration This recipe was inspired by a desire to make some colorful looking muffins for parties or other social occasions with friends and family, that would be both visually appetizing and at the same time have a lovely combo of flavours. These Paleolithic Ketogenic Diet (PKD) inspired liver muffins really hit the spot and are packed full of nutrients at the same time! I was really pleased how these muffins turned out, with a multitude of topping options to keep the perfect fat to protein ratio of 2:1 for PKD. I hope you will enjoy them too! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 45g per muffin (33g liver 12 g lard or tallow) Makes 11 buns/muffins (may vary depending on size of muffin or bun tray used) Main Ingredients: 370g Veal Liver 130g Lard or Tallow (set aside 55g of fat to decorate the muffins i.e. 5g / per muffin of topping) Salt to Taste Decoration Ingredients Ideas Lard or Tallow Honey (Optional) Oven Roasted Bone Marrow Sausage Pork Greaves/Crackling Recipe Instructions Pre heat the oven to 180c. Use a food processor to blend the liver, lard (75g) and salt (if using) together. Grease a muffin tray and then add in the liver/lard mixture evenly into the moulds. Bake in the oven for 25 mins. Let the muffins cool completely before taking out of the moulds, and then place on a serving plate. Decorate the muffins using approximately 5 g of different fat combinations per muffin (see Decoration Ingredient Ideas, above). Any honey should be of organic quality, and is only recommended in small amounts for those who have recovered from any kind of health condition. Tips These Liver muffins taste amazing, hot or cold. Ideally, purchase your meat from pasture raised animals that are Nitrate, Nitrite & Additive Free. If you don't have any veal liver handy then you can substitute with beef liver. Try and use white sea salt or rock salt that contains no anticaking agents or other additives. Any ingredients listed as Optional, may or may not be appropriate if you are following Strict PKD with No Allowances. If you are unsure, refer to the Paleolithic Ketogenic Diet Rules document or consult with ICMNI in Hungary ( Home - Nutriintervention ). Video Not Available Yet....

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

Regime Type: Without Eggs, Strict PKD (No Allowances) Beef Sheets Introduction & Inspiration These healthy Beef Sheets are incredibly useful for so many recipes. You can use them to make samosas, rolls, beef flakes for desserts, ice cream wafers....the list goes on and on. They are also super easy to prepare and quick to cook. I hope you will give them a whirl! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 2 x Beef Sheets Main Ingredients: 100g Cooked Minced Beef 4 x Pork Jelly Cubes (weighing 95g in total) 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 (5 minutes or so). 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 half of the mixture on to the silicone mat on a baking tray and spread out a thin layer of the mixture using a spatula to cover the silicone mat. 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 and 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. Follow the above steps to make the second Beef Sheet. While still warm, transfer the Beef Sheets on to some greaseproof paper to avoid them going cold and potentially sticking to the silicone mats (this shouldn't happen if you remembered to grease the mats). Your Beef Sheets are now ready to use. If you are not going to be using the Beef Sheets straightaway, then store them on the greaseproof paper in an airtight container in the fridge ideally. Tips Ideally, purchase your meat from pasture raised animals that are Nitrate, Nitrite & Additive Free and try and use white sea salt or rock salt that contains no anticaking agents or other additives. Check out my Bone Broth - Pressure Cooker recipe for instructions on how to make this. Beef Sheets can be used in a number of ways, including for samosas, wraps, rolls etc. Use the Recipe Search functionality on my website to discover more. Video Not Available Yet....

Regime Type: Without Eggs, PKD (With Allowances) Christmas 'Chocolates' Introduction & Inspiration These PKD 'chocolates' are a nice, guilt free treat to have over the festive period. They contain good quality ingredients, and will provide a nice burst of colour and flavour to your culinary masterpieces. I hope you'll enjoy them. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 30 x Christmas 'Chocolates' (small) Ingredients: Base 'Chocolate' Ingredients: 130g Bone Marrow Liquid 70g Tallow 30g Honey* (optional) 15ml Raspberry Coulis Colour Variation 15ml Blueberry or Blackberry Coulis Recipe Instructions Place the bone marrow liquid, tallow and honey (if using) in a pan, on low heat. Keep stirring the mixture until the honey has completely dissolved and the fats have melted. Pour the contents of the pan through a sieve (and ideally a cheesecloth), into a glass jug. You now need to wait until the mixture has begun to cool down, to the point of beginning to set again (but still easily mixable). If you would like your chocolates to have a hint of colour to them, you can now add a little coulis to your base 'chocolate' ingredients. Give this a good stir in. Pour the mixture into your favourite Christmas moulds and then place them level, in the freezer, to set. Once the chocolates have set, transfer them from the mould into a glass container with a lid, and keep them in the freezer until you're ready to use the 'chocolates'. Tips *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. The more coulis you add to the base ingredients, the more likely that this may not set fully, even in the freezer. Ideally, purchase your bones and fat from pasture raised animals that are Nitrate, Nitrite & Additive Free. Any honey and fruit, if using, 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 Bone Marrow Liquid and Crumbs and Raspberry/Blackberry/Blueberry Coulis recipes for instructions on how to make all of these. Use the Recipe Search functionality on the website to discover how to incorporate Christmas 'Chocolates' into various dishes. Video Not Available Yet....

Regime Type: PKD (With Allowances) Beef Cheek And Sausage Soup Introduction & Inspiration I had some beef cheek leftovers to use up and wanted to make a soup that was both flavourful and super creamy. This soup did not disappoint! It's super filling and perfect as a nutrient dense meal. I hope you'll give it a try. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x Serving Beef Cheek And Sausage Soup Main Ingredients: 130g Beef Cheek Leftovers 150ml Bone Broth 1 Egg Yolk 45g Whipped Bone Marrow 40g Smoked Sausage Salt To Taste 1 Sprig of Parsley (Garnish - optional) Recipe Instructions Follow the Braised Beef Cheek - Slow Cooker recipe as per the instructions. In a medium pan, add the shredded beef cheek and the bone broth, as well as a touch of salt (optional). Cook on a low heat for 5 or so minutes, until the bone broth and beef cheek are nice and warm. Meanwhile, on a wooden chopping board, cut the smoked sausage into small cubes. Add the sausage cubes to a frying pan and cook for 2-3 minutes. Add the sausage cubes and any juices from the frying pan to the medium pan with the bone broth and beef cheek in, mixing well to combine all the ingredients. Perform a taste test to ensure the mixture has enough seasoning. Soup Assembly Instructions: In a large bowl whisk the egg yolk and whipped bone marrow together. Use a ladle to pour a tiny amount of the hot broth from the pan into the egg mixture and stir until the broth has been fully incorporated. Repeat until all the broth mixture from the medium pan has been used up, and only the beef cheek and sausage remain in the pan. Finally add the egg mixture into the beef cheek and sausage ingredients in the pan and stir well so that everything is fully combined. At this point you could always put the pan back on the heat for a couple more minutes if your soup needs a quick blast of heat before serving. Otherwise, simply pour the soup into a bowl and enjoy all the wonderful flavour combinations! Bon Appetit! Tips Check out my Braised Beef Cheek - Pressure Cooker, Bone Broth - Pressure Cooker and Whipped Bone Marrow recipes for instructions on how to make these. Garnish the soup with a sprig of fresh parsley and serve nice and hot on a cold winter's day or whenever you want a nutrient boost! 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. 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 herbs should be of organic quality, and are only recommended for those who have recovered from any kind of health condition. Video

Regime Type: Strict PKD (No Allowances), Without Eggs Spider Meatballs Introduction & Inspiration These spider meatballs are terrifyingly delicious, with crunchy legs and a juicy meatball centre. Their taste is sure to impress, and you can customize the filling with a mix of pork, beef, lamb, or your preferred meat. It's a pity Halloween isn't every day! 😉 Happy Halloween! X Nic Recipe Overview Spider Body Ingredients: 60g Raw Minced Beef 60g Raw Minced Pork 60g Raw Minced Lamb 105g Raw Bone Marrow** Salt To Taste Spider Leg Ingredients: 120g Parma Ham Spider Decoration (Optional): 6 x Dried Cranberries (for the eyes) Recipe Instructions Spider Leg Instructions: Pre heat the oven to 180c* Take a strip of Parma ham and cut it in half. Take one half of the Parma ham and roll it tightly into a long thin roll. Repeat the process for all the Parma ham. Place the rolls (a.k.a. spider legs) onto a baking tray covered with greaseproof paper. Once the oven has pre-heated place the tray into the oven and cook for 16 - 18 minutes. Remove the baking tray from the oven and allow the legs to cool slightly. Spider Body Instructions: While the legs are cooking, mix half of the beef and half of the pork together along with a third of the bone marrow and a little salt. Use your hands to form a meatball shape with the mixture. Place the meatball on a baking tray lined with greaseproof paper (allow enough room around the meatball to add the legs). Mix the remaining half of the beef with half of the lamb and a third of the bone marrow and a little salt. Use your hands to form a meatball shape with the mixture. Place the meatball on a baking tray lined with greaseproof paper (allow enough room around the meatball to add the legs). Mix the remaining pork and lamb together with the remaining bone marrow and a little salt. Use your hands to form a meatball shape with the mixture. Place the meatball on a baking tray lined with greaseproof paper (allow enough room around the meatball to add the legs). Spider Assembly: Add 8 Parma ham spider legs to each of the meatballs, together with two cranberries for their eyes. Once the spider meatballs are assembled, place the baking tray in the oven and cook for 16-18 minutes. Carefully remove the baking tray from the oven, then transfer these juicy spider meatballs to a serving plate to give your guests a fright! Happy Halloween! 🎃👻 Tips Make the meatballs as large or small as you like. Just ensure you adjust the fat accordingly based on how much meat you use to make each spider. *If you have Forced Convection setting (or similar) this will work well, when using multiple shelves in the oven. **You can also use oven roasted bone marrow too, or else lard or tallow. Ideally, purchase your meat from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Any ingredients listed as Optional, may or may not be appropriate if you are following Strict PKD with No Allowances. If you are unsure, refer to the Paleolithic Ketogenic Diet Rules document or consult with ICMNI in Hungary ( Home - Nutriintervention ). Any fruit should be of organic quality, and are only recommended in small quantities for those who have recovered from any kind of health condition. Video Not available yet....

Regime Type: 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: Strict PKD (No Allowances), Without Eggs Dehydrated Liver Sheet Introduction & Inspiration Dehydrated Liver Sheet not only boasts a glossy, attractive appearance but also offers a delightful taste. It's versatile and can be used for various purposes, such as decorating cakes, making samosas, crafting cannoli, and so much more! I hope you'll give this recipe a try! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time 2 - 2.5 hours Serving Size 1 x Dehydrated Liver Sheet (32cm x 23cm) Main Ingredients: 140g Veal Liver Salt To Taste Recipe Instructions Pre heat the oven to 60c. Add the veal liver and some salt to a high speed blender. Liquidise the liver until nice and smooth in the blender. Grease a silicone mat and place it in a baking tray. Pour the liquidised liver over the silicone mat. Use an angled pastry spatula to spread out a thin, even layer of the mixture to cover the mat. Place the baking tray in the pre heated oven and cook for 2 - 2.5 hours. Check often towards the end of the cooking time as you should be able to peel the sides of the sheet up, without any ingredients sticking to the mat and for the base to be nice and dry. Remove the baking tray from the oven and allow the sheet to cool on the kitchen countertop. If you are not going to be using the dehydrated liver sheet straightaway, transfer it on to some greaseproof paper and cover. Place it in the fridge. Tips Ideally, purchase your offal from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Use the Recipe Search functionality on the website to discover how to incorporate Dehydrated Liver Sheet into various dishes. Video Not Yet Available...