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Regime Type:

Without Eggs, Strict PKD (No Allowances)

Christmas Tree

Introduction & Inspiration

One of my favourite pastry cutter shapes is the Christmas Tree, which provided the inspiration for this recipe!

With only a handful of ingredients, this is super straightforward to make, and yet tastes very palatable thanks to the combination of flavours.

I hope you'll enjoy it!
X Nic

Recipe Overview

Preparation Time

Less than 30 minutes

Cooking Time

Less than 30 minutes

Serving Size

1 x Very Cute Christmas Tree

Ingredients for the base:


100g Oxtail - (Cooked & warm)

40g Roasted Bone Marrow (scooped out of the bone)

Salt To taste


Ingredients for the topping:


5g Sausage (optional - Christmas Lights Decoration)

40g Liver Parfait (to provide the coating for the tree)

10g Oven Roasted Bone Marrow - warm & melted (Christmas Star)

2g Crispy Parma Ham Flakes (Optional - Tree Base Decoration)

4g Honey (Optional)


Recipe Instructions

Instructions for the base:


Mix the warm, cooked oxtail with the bone marrow in a pan on low heat, until the bone marrow has melted.


On a lined baking tray pour the warm oxtail mixture into a large Christmas pastry cutter shape and press down the mixture so that it fills the tree shape evenly.


Once the oxtail has cooled down a little, place the baking tray into the fridge so that the oxtail sets well into the desired shape.


Instructions for the topping:


Meanwhile, on a chopping board, chop the sausage into small cubes to represent lights on the Christmas Tree.


Once the oxtail base has set fully in the fridge, you can then proceed to spread the Liver Parfait evenly over the oxtail Christmas tree base, so that it's fully coated.


At this stage you can place the little cubes of sausage over the tree to represent the lights (leaving room at the top to place the Christmas Star).


Place the baking tray back in the fridge for the Liver Parfait layer to set well on top of the oxtail layer.


Instructions for the Christmas Star :


In a bowl mix together the melted bone marrow with the honey until well combined.

Pour this mixture into a small circular dish that has a star shape pastry cutter placed in the centre of it (ensure the dish is only slightly wider than the cutter so that the shape will have sufficient volume when set).

Place the dish in the fridge to set properly.

Once set, remove the Star gently from the pastry cutter shape and place it on top of the Christmas Tree.


Check out my Liver Parfait, Oxtail - Slow Cooker, Oven Roasted Bone Marrow and Crispy Parma Ham Flakes recipes for instructions on how to make these.

If you do not have any sausage to hand, then try using cooked beef or cooked Parma Ham instead.

Ideally, purchase your meat from pasture raised animals that are Nitrate, Nitrite & Additive Free.

Try and use white sea salt or rock salt that contains no anticaking agents or other additives.

Any honey should be of organic quality, and is only recommended in small amounts for those who have recovered from any kind of health condition.

Any ingredients listed as Optional, may or may not be appropriate if you are following Strict PKD with No Allowances. If you are unsure, refer to the Paleolithic Ketogenic Diet Rules document or consult with ICMNI in Hungary (Home - Nutriintervention).


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