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  • Drinks | Nicola's Kitchen

    Regime Type: Without Eggs, Strict PKD (No Allowances) Refreshing Bone Broth and Liver Smoothie Introduction & Inspiration If you're looking for a nice, refreshing smoothie that can be whipped up in no time, then why not give this one a try! It's light, frothy and has such a mild flavour to it. This drink provides a great boost of energy to start your day off well. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x Refreshing Bone Broth and Liver Smoothie Main Ingredients: 150ml Bone Broth 40g Liver Parfait Salt To Taste 3 x Ice Cubes 1/2 Tsp Honey (Optional) Recipe Instructions Add all the ingredients to a high speed blender and blend until the consistency is nice and smooth. (To Note: Use the Smoothie option on your blender if you happen to have one). Pour the mixture into a serving glass, and enjoy! Tips If you are new to eating liver, this can be a good introduction and help you get accustomed to it, as the flavour is extremely mild in this drink form. Adding a tiny amount of honey to all the ingredients, will allow the flavour of the drink to have a hint of sweetness (optional). Ideally, purchase your meat and bones from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Any 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 Bone Broth - Pressure Cooker and Liver Parfait recipes for instructions on how to make these. 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

  • Sauces & Condiments | Nicola's Kitchen

    Regime Type: Strict PKD (No Allowances), Without Eggs Beef Bourguignon Sauce Introduction & Inspiration Beef Bourguignon is a wonderful meat, and so it's no surprise that it's cooking juices can be made into a rich and flavourful meat sauce. By reducing down the wonderful beef bourguignon cooking juices, you achieve a hearty, substantial and deeply satisfying sauce! I hope you'll try this sauce out! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 90ml Beef Bourguignon Sauce Main Ingredients: 200ml Beef Bourguignon Cooking Juices Salt To Taste Recipe Instructions Pour the beef bourguignon 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 become). Once you are happy with the sauce consistency, carefully pour the beef bourguignon sauce from the pan into a serving jug. Your deliciously flavourful Beef Bourguignon Sauce is now ready to use. Tips Check out my Beef Bourguignon - Slow Cooker recipe for instructions on how to make this delicious meat and cooking juices. Use the Recipe Search functionality on the website to discover how to incorporate Beef Bourguignon Sauce into various dishes. Video Not available yet....

  • Basics | Nicola's Kitchen

    Regime Type: Without Eggs, Strict PKD (No Allowances) Crispy Parma Ham Powder Introduction & Inspiration Crispy Parma ham is delicious, and this powdered version is perfect for seasoning your favourite recipes with. It's fine texture is great for sprinkling over all sorts of dishes, from ice creams and soups to 'pasta'. The powder provides a wonderful savoury flavour to any recipe and a nice splash of colour as well! Enjoy! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x 50g Pot of Crispy Parma Ham Powder Main Ingredients: 5 x Crispy Parma Ham Slices Recipe Instructions Make the Crispy Parma Ham slices as per the recipe instructions. Once fully cool, place them in the fridge for 1 hour or so, before making the powder. Remove the slices from the fridge and break them into smaller sized pieces. Add some of the Parma ham pieces to an electric coffee grinder ideally (or alternatively a high speed mini blender, or mortar and pestle). Grind, until the Parma ham is turned into a fine powder. Use a spoon or small spatula to scrape the powder from the grinder into an airtight glass container. Proceed to add additional pieces of Parma ham to the grinder, grind and add the powder to the airtight container. Continue as per above, until all the Crispy Parma ham slices have been ground up into a fine powder. Place the lid on the container, and store in the fridge. Tips If you do not happen to have a coffee grinder, you can also use a high speed mini blender, or mortar and pestle if need be. The goal should be that you end up with a nice, fine powder. Ideally, purchase your meat from pasture raised animals that are Nitrate, Nitrite & Additive Free. The powder has a good amount of flavour and so a little goes a long way when flavouring your favourite dishes. Use the Recipe Search functionality on my website to discover how to incorporate this amazing and flavoursome Crispy Parma Ham Powder. Video Not Available Yet....

  • 5 most promising Fintech startups | Nicola's Kitchen

    < Back 5 most promising Fintech startups Jess Wilder Mar 17, 2023 This is placeholder text. To change this content, double-click on the element and click Change Content. This is placeholder text. To change this content, double-click on the element and click Change Content. Want to view and manage all your collections? Click on the Content Manager button in the Add panel on the left. Here, you can make changes to your content, add new fields, create dynamic pages and more. Your collection is already set up for you with fields and content. Add your own content or import it from a CSV file. Add fields for any type of content you want to display, such as rich text, images, and videos. Be sure to click Sync after making changes in a collection, so visitors can see your newest content on your live site. Previous Next

  • Sauces & Condiments | Nicola's Kitchen

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

  • Basics | Nicola's Kitchen

    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....

  • Mains | Nicola's Kitchen

    Regime Type: Without Eggs, Strict PKD (No Allowances) Beef Tripe Bolognaise Introduction & Inspiration Beef Tripe Bolognaise is a lovely way to use the beef tripe 'pasta' with a nice meaty filling, covered in a rich creamy sauce. It's a satisfying autumn dish which is both nutrient dense and extremely tasty! Bolognaise made like this has taken on a whole new meaning for me. It's so pleasurable to have a PKD version that is healthy, tasty and easy to make. I hope you'll give this a try too! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x Beef Tripe Bolognaise Main Ingredients: 2/3 of a sheet Beef Tripe 'Pasta' (approx. 80g) 65g Minced Beef 55g Lamb Kidney 40g Pork Jelly Cubes 30g Lard - for frying Salt To Taste 5g Crispy Parma Ham Powder Topping: 110ml Alfredo Style Sauce Basil (Optional) Crispy Parma Ham Powder (Optional) Cured Egg - Grated (Optional) Recipe Instructions Pre heat the oven to 80c. Make the beef tripe sheet as per the recipe instructions. Allow to cool. Add a 'fettucine' attachment to the KitchenAid device, switch the machine on and feed the sheet into the machine. Place a bowl underneath the attachment for the beef tripe 'pasta' to fall into. Reserve. Chop the pork jelly and lamb kidney into small cubes. Add the lard to a medium sized frying pan on medium-high heat. Once the lard has melted and the pan is nice and hot, add the minced beef, pork jelly and lamb kidney to the pan. Use a spatula to stir the ingredients in. Add the crispy Parma ham powder and stir in well. Stir from time to time until all the meat and kidney is cooked to your liking. Perform a quick taste test and see if any extra seasoning is required, and if so, add a pinch of salt and then stir in. Turn off the heat. Warm the serving dish in an oven that has been pre heated to 80c. Wait for the oven to reach temperature and then turn it off, before adding your bowl of beef tripe 'pasta'. Remove the hot dish from the oven. Use a spatula to add the bolognaise on top of your 'pasta'. Pour the Alfredo style sauce over the meat and 'pasta'. Season your bolognaise with a little basil and crispy Parma ham powder and top with some grated cured egg yolk (optional). Enjoy nice and hot! Tips If you do not have any lamb kidney then you could always use some veal liver or heart, or simply add extra minced beef. Your beef tripe sheet should be at least 1 day old, as otherwise it's difficult to cut using the machine attachment. If you do not have a machine to cut the sheet into fettucine type strips, simply place the sheet on a large wooden chopping board and cut long strips with a sharp knife or pizza cutter (width of approximately 6mm). They're just as good. I just like using my gadgets! 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 herbs should be of organic quality, and are only recommended in small quantities for those who have recovered from any kind of health condition. Check out my cooked Beef Tripe 'Pasta', Pork Jelly Cubes, Cured Egg Yolks, Crispy Parma Ham Powder, Alfredo Style Sauce, Lard and Pork Crackling and Bone Broth - Pressure Cooker recipes for instructions on how to make all of these. 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

  • Desserts | Nicola's Kitchen

    Regime Type: Without Eggs, PKD (With Allowances) Beef Tripe 'Cheesecake' Filling - Sweet Introduction & Inspiration This 'Cheesecake' filling is lovely and smooth. It’s creamy with a taste that’s reminiscent of milk. For me it has an almost perfect 'cheesecake' filling texture, while being totally dairy free. It's an ideal way to whip up some of those old childhood classic desserts such as Cheesecake, with ingredients that won't compromise your health. X Nic Recipe Overview Preparation Time Less than 30 minutes (To Note: The 'Cheesecake' Filling needs to be placed in the freezer for at least 24 hours once made) Cooking Time - Serving Size 1 x 200g Beef Tripe 'Cheesecake' Filling - Sweet Main Ingredients: 100g Pressure Cooked Beef Tripe 75ml Bone Broth 40g Oven Roasted Bone Marrow 15g Honey - Local & Organic Recipe Instructions Place all the ingredients (with the exception of the honey) into a pan on low heat, and stir until the bone marrow has rendered a lot of it's fat. Pour all the ingredients into a high speed blender container. Add the honey to the blender container, screw the lid on and blend all the ingredients until nice and smooth. Pour the mixture into a Ninja Creami Pot and freeze for 24+ hours. Remove the Ninja Creami Pot from the Freezer and use the 'Light Ice Cream' function to prepare the 'Cheesecake' filling. (To Note: This may take 4 or even 5 blends until a good consistency is reached, so be patient). Once the 'Cheesecake' filling consistency is to your liking, it's ready to use in a variety of recipes, and will keep it's consistency in the fridge. If you are not using the 'Cheesecake' filling immediately, store it in an airtight container in the fridge. Tips Ideally, purchase your meat and offal from pasture raised animals that are Nitrate, Nitrite & Additive Free. Any honey should be local and organic and is only recommended in small quantities for those who have recovered from any kind of health condition. Check out my Beef Tripe - Pressure Cooker and Bone Broth - Pressure Cooker recipes for instructions on how to make these. Check out my Birthday 'Cheesecake' recipe for ideas on how to use your 'Cheesecake' Filling. If you do not happen to have a Ninja Creami device, then all is not lost. You s hould still be able to make this 'Cheesecake' filling. You will simply need to remove the pot from the freezer and allow the contents to soften sufficiently, before giving it a good mix up to get the consistency you're looking for. Video Not Available Yet....

  • Mains | Nicola's Kitchen

    Regime Type: PKD (With Allowances) The Stuffed Meatball Collection Introduction & Inspiration Stuffed meatballs are a versatile and satisfying dish that can be enjoyed all year-round. They’re simple to prepare and offer endless possibilities for flavour combinations. Nutrient dense stuffed meatballs with a great PKD ratio are easy to achieve and taste delicious. Here are just a few ways you can create nutrient dense meals with very basic ingredients. Enjoy these meaty balls of goodness! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 7 x Stuffed Meatballs (Various Versions) Meatball Filling Ingredients (select the version to see ingredients): Liver Parfait Version Brain Mayonnaise Version Eskimo Pork Crackling Version Bone Marrow Version Veal Heart Version Egg Yolk Version Lamb Kidney Version + Lard or tallow for coating Recipe Instructions Chop the lamb kidney and veal heart into very small cubes (this is important so that the meatballs hold together well during assembly). Push the raw bone marrow out of the bones and chop it up into small cubes too. Divide the minced meat out into varying sized balls (based on the Options above). Place the balls of minced meat on a wooden chopping board and mould them into bowl shapes with your fingers. Sprinkle the minced meat with a little salt. Make up the meatballs by adding the fillings mentioned above (Example: To make a meatball with filling Option no. 1, just add a little ball of liver parfait/pâté to the centre of the minced meat bowl and add the bone marrow cubes around the sides and on top). Once you've added the various filling to the meatballs, use your hands to mould the minced meat around the meatball fillings. It's ok to leave a gap in the minced meat at the top of the meatball so that you can see the filling ingredients slightly. (It also looks pretty for serving). Melt a little lard or tallow and coat the meatballs using a pastry brush. Place the meatballs in the fridge for 30 minutes. Pre heat the air fryer for a few minutes at 180c. Grease the basket of the air fryer and proceed to add the meatballs into it (you may need to cook them in batches, depending on quantity). Cook the meatballs for 10 minutes. Remove the meatballs carefully from the air fryer using a spatula and then place them on a serving plate. Enjoy these wonderful meaty balls of goodness! Tips The egg yolk can be already pasteurised (see my Egg Yolk Sauce - Pasteurised recipe) or else can be cooked from raw. If the egg yolk is placed towards the top of the meatball filling ingredients then the raw egg will be fully cooked. If you prefer the egg yolk to be slightly runny, then place the pasteurised egg yolk sauce filling at the bottom of the meatball with other ingredients on top. The bone marrow can be either raw or it can also be already cooked too. Ideally, purchase your meat, fat and organs 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 Liver Parfait (which is an easy pâté to make), Egg Yolk Sauce - Pasteurised and Brain Mayonnaise recipes for instructions on how to make all of these. The Eskimo Pork Crackling Crumbs are made from fatty bacon from free-range (Hungarian Big White) pork. The Crackling is a thawed, rolled-up piece of bacon cut into even cubes. An excellent raw source of energy and guaranteed free of milk and additives! You can order this, and other wonderful products, from Eskimo Kitchen in Hungary: Eskimokitchen.eu If you do not have any pork crackling crumbs handy, then you can substitute with beef crackling crumbs instead. Simply mix and match the meatballs with their stuffing ingredients based on your own preferences. For a good PKD ratio, just ensure you have sufficient meat and fat in each stuffed meatball. Try and chop the lamb kidney, veal heart and bone marrow into very small cubes (you could also blend them briefly in a mini blender at a pinch too, before adding to the minced meat) to ensure easy assembly of your stuffed meatballs. Even if they are looking a little fragile, once they have been refrigerated for 30 minutes, they hold up really well to the cooking. If you do not have an air fryer you can cook these meatballs in the oven too. Video

  • Basics | Nicola's Kitchen

    Regime Type: Strict PKD (No Allowances), Without Eggs Roast Beef Flour Introduction & Inspiration Transformed from leftover roast beef, this savoury beef 'flour' boasts an ideal consistency for baking buns, making pie bases or coating ingredients. 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). The process to make this 'flour' is quick and easy, so why not give this a try the next time you're baking in the kitchen? Happy Baking! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than one hour Serving Size 1 x 154g Roast Beef Flour Main Ingredients: 421g Beef Joint - Oven Leftovers Recipe Instructions Cook the beef joint in the oven as per the recipe instructions. Once cool, place any leftover meat in an airtight glass container and refrigerate overnight. The Next Day Pre heat your oven to150c. Add the beef to a food processor. Whizz the meat up until you obtain a fine crushed up meat. Line 2 or 3 baking trays with greaseproof paper and then pour the beef bits onto the trays and spread out the beef evenly. Place all the baking trays in the oven and cook for 20 minutes then bring out and use a spatula to turn over the beef bits and check on how dry they're getting. The beef should still feel moist/damp when you touch it with your hands. Place the trays back in the oven and cook for a further 20 minutes and then remove from the oven and check again. If you touch the meat bits now and they feel dry, you know the meat is cooked enough. Should the beef bits still feel a little moist, use the spatula or your hands and give the meat a mix on the baking trays. Place the trays 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 beef bits are cool, add them to a coffee grinder (in batches) and blend until they turn into a fine powder. The beef bits or crumbs are also great to use as is for certain recipes, so it's worth trying both textures out. Place the roast beef flour in an airtight container and store it in the fridge until you are ready to use it. Tips A coffee grinder works perfectly to turn the beef crumbs into a fine powder (if required), if you happen to have one handy. The coarse beef crumbs also work very well in certain recipes, so it's worth trying both textures out. 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 beef roast flour into various dishes. As a rough guide1g of roast beef flour is equivalent to 3g uncooked beef for the purposes of this video. Note down the weight of your beef at different stages of the cooking process (uncooked joint of beef, cooked joint, roast beef flour weight) to determine how much meat each 1g of flour equates to. This will help to ensure you maintain a good PKD ratio for your recipes. 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

  • Mains | Nicola's Kitchen

    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....

  • Mains | Nicola's Kitchen

    Regime Type: Without Eggs, Strict PKD (No Allowances) Mini Liver Pancakes Introduction & Inspiration These cute little liver pancakes take next no time to cook and are great way to consume liver on a regular basis in a fun way! You can eat them as is, or why not add your own favourite toppings to them! They make the perfect party food and are great when you simply feel like an extra boost of liver. Give them a go and see what you think. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less Than 30 minutes Serving Size 6 x Mini Liver Pancakes (8cm Diameter, or makes 9 x 5cm Diameter) Main Ingredients: 200g Lamb Liver 100g Lard (plus extra for frying and greasing) Salt to Taste (optional) Recipe Instructions Rinse your lamb liver under running water and remove any silvery membrane from it. Cut the liver into smaller pieces and add it to a mini blender, together with the lard and a touch of salt (optional). Blend all the ingredients together until the mixture is nice and homogenous. Heat up a small amount of lard in a crepe pan or frying pan on medium-high heat. Brush the fat around the pan using a pastry brush. Once the fat has melted completely and the pan is nice and hot, turn the frying pan heat down to medium (#6 on my hob which goes up to #9 ). Grease the inside of a pastry circle. Place the circle on the centre of the pan and use a spoon or spatula to add 1 heaped tablespoon of the mixture into the pastry circle. Use your spoon to level the mixture off. Cook the pancake for 40 - 50 seconds initially. Carefully remove the pastry circle from around the pancake. Use a spatula to carefully flip the pancake over. Cook for a further 30 - 45 seconds approximately ( To Note: the time needed may be less once the pan is nice and hot, so keep an eye on the pancake). Use a spatula to remove the pancake from the pan and place it on a serving plate. Add a little extra fat around the pastry circle, place it in the centre of the frying pan again, and repeat the above steps to make the remaining 5 pancakes. Your Mini Liver Pancakes are now ready! Enjoy! Tips These pancakes can be made in various shapes. Use different pastry cutters for different effects. If you simply use a spoon to add the batter to the frying pan, you arrive at a more oval looking pancake. If you soak the liver in a little salted water for a few hours prior to cooking, it will give the liver an even milder flavour. Ideally, purchase your offal and fat from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. These mini pancakes taste delicious warm. They are still a little pink and juicy on the inside and have an extremely mild flavour. If you don't happen to have any lard to hand, then simply use tallow or another animal fat. For a perfect PKD Ratio consider adding 14g meat on top of each mini liver pancake. Use the Recipe Search functionality on the website to discover how to incorporate Mini Liver Pancakes into various dishes. Video

  • 'Bread' | Nicola's Kitchen

    Regime Type: PKD (With Allowances) Flat Bottom Lamb Muffins Introduction & Inspiration These lamb muffins are delicious and are brilliant to use for burger buns. They are easy to make and are quick to rustle up! Please give them a try and let me know what you think. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than one hour Serving Size 4 x Flat Bottom Lamb Muffins (10cm Diameter) Main Ingredients: 150g Lamb Leftovers 70g Lard 35ml Egg Yolk 45ml Bone Broth Salt To Taste Glaze: 1 tsp Lard/tallow Recipe Instructions Pre heat the oven to 160c. Place all the ingredients, except the egg yolk, into a pan on low heat. Cook for a few minutes until all the lard has melted and the lamb is warm. Pour the contents of the pan into a high speed blender, add the egg yolk to the blender and blend everything until the mixture is smooth. Grease 4 circular muffin holes in a silicone mould with lard or tallow and then add a sheet of greaseproof paper to the bottom of each hole (this will make it easier to remove each muffin after cooking). Divide the contents of the blender equally between the 4 muffin holes with the help of a spatula. Use the spatula to smooth off the top of each muffin. Place the silicone tray on a baking tray and place in the pre-heated oven for 35 minutes. Use the 'browning' function at the end of cooking for 2-3 minutes. Remove the tray from the oven and use a pastry brush to brush the top of each muffin with a little lard or tallow. Allow the muffins to rest on the countertop to cool for 10 or so minutes. If you are not going to be eating the muffins straightaway, store them in an airtight container in the fridge. Tips 'Browning' Some functions of ovens enable you to brown the surface of the food by activating the grill once cooking is complete. When using the 'Browning' setting on your oven, monitor closely the loaf so that it doesn't burn at the last minute. If you happen to have any lamb cooking juices handy, then use this as opposed to the bone broth to provide even more flavour to the muffins. Ideally, purchase your fat and offal from pasture raised animals that are Nitrate, Nitrite & Additive and use white sea salt or rock salt that contains no anticaking agents or other additives. 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 Lard and Pork Crackling - Air Fryer, Bone Broth - Pressure Cooker and Leg of Lamb - Slow Cooked in the Oven recipes for instructions on how to make these. Use the Recipe Search functionality on the website to discover how to incorporate Flat Bottom Lamb Muffins into various dishes. If you do not have any lard handy, then substitute with tallow. Video Not Available Yet....

  • Basics | Nicola's Kitchen

    Regime Type: Without Eggs, Strict PKD (No Allowances) Crispy Parma Ham Introduction & Inspiration Crispy Parma Ham is a perfect addition to any dish. It's so flavoursome and provides a nice crunchy texture, and can also be ground up very finely and used to sprinkle over your favourite dishes . It's great as a carnivore crisp too! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 50g Crispy Parma Ham Main Ingredients 100g Parma Ham Slices Recipe Instructions Pre heat your oven to 175c. Line a baking tray with a sheet of Greaseproof paper. Remove the Parma Ham from the packet and carefully lay each slice side by side on the baking tray. Place the baking tray in the pre-heated oven and cook for 18 minutes (or slightly longer, depending on how crispy you like your Parma Ham). Remove the baking tray from the oven and allow the Crispy Parma Ham to cool. Once cooled, place it into an airtight glass container, and reserve in the fridge. Tips You can also wrap your Parma Ham slices carefully around metallic cones or rolls ( greased or wrapped in greaseproof paper so that the Parma Ham will be easy to remove from the metallic shapes once cooking is complete) before placing them in the oven, to create wonderful shapes that can be used in different recipes. Ideally, purchase your meat from pasture raised animals that are Nitrate, Nitrite & Additive Free. Use the Recipe Search functionality on my website to discover how to incorporate this amazing and flavoursome Crispy Parma Ham. Video Not Available Yet....

  • Mains | Nicola's Kitchen

    Regime Type: PKD (With Allowances), Without Eggs Cold Start Roast Chicken Introduction & Inspiration The French Cooking Academy has a great technique for roasting a chicken in the oven which I wanted to share in case folks are not familiar with it. This technique is simple and yields a succulent, juicy result. It's a very simple method which is still used here in some French homes whereby the chicken is roasted, starting from a cold oven. Not only does the chicken become nicely coloured, and yields a succulent, juicy result but it also generates the most delicious caramelised roast chicken cooking juices with all the natural fat from the chicken. For such a minimal effort, the results are really impressive. So why not go ahead and give this one a try! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 1.5 hours Serving Size 1 x Cold Start Roast Chicken 190ml Chicken Cooking Juices/Broth Main Ingredients: 1.7kg Whole Chicken 40g Tallow or Lard (Melted) 40g Tallow* Salt To Taste Recipe Instructions Pat the chicken dry, if not already done so. Add 1/2 of the melted tallow to a metal roasting tray/dish that you will be using to roast the chicken in. Spread the liquid over the base using a pastry brush. Place the chicken in the roasting tray/dish. Pour the remaining melted tallow over the top of the chicken and use a pastry brush to brush the liquid into the legs and wings. Cut the tallow into 4 smaller pieces. Place a piece of tallow between each of the legs and wings of the chicken. Sprinkle salt over the chicken. Add the roasting dish with the chicken to a cold oven. For a 1.5kg chicken, set the oven to 200c with the Forced Air function on. Cook for 70 minutes. For a chicken weighing slightly more than 1.5kg, set the oven temperature to 190c with the Forced Air function** on. Cook for 80-90 minutes without opening the door (this is very important to avoid the steam escaping). Once cooked, transfer the chicken to a cooling rack and cover with greaseproof paper and a sheet of foil. Let it rest for at least 20+ minutes before carving. Pour the cooking juices into a jug (you can sieve it first should you wish). Once the chicken has cooled for at least 20 minutes, transfer it onto a wooden chopping board and carve the chicken. To serve, add the chicken slices to serving plates (or a serving platter), and pour the delicious roast chicken cooking juices over the meat. Add a little extra fat for a good Paleolithic Ketogenic Diet (PKD) ratio. Enjoy! Tips Should your chicken be slightly larger in size than 1.5kg, reduce the cooking temperature to 190c and extend the cooking time by 10 to 20 minutes. *Tallow can be substituted with lard. **Forced Air function allows you to cook a variety of food requiring the same cooking temperature on two shelves at the same time (e.g.: fish, vegetables, cakes). This function can be used to cook different foods without odours being transferred from one food to another. Use the 2nd shelf to cook on one shelf only. To cook on two shelves, use the 1st and 4th levels after preheating the oven. To watch the original video done by the French Cooking Academy simply visit: COLD START ROAST CHICKEN — French Cooking Academy ( thefrenchcookingacademy.com ) 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. Check out my Beef Crackling recipe for instructions on how to make tallow. Video

  • Mains | Nicola's Kitchen

    Regime Type: PKD (With Allowances) Pumpkin Shaped Halloween Burger Introduction & Inspiration What's not to love about your very own Pumpkin Shaped burger for Halloween? Choose from a variety of sponge bases for the bun and pair it with whichever burger patty strikes your fancy on this spooky occasion. Beware, this burger tastes terrifyingly good. Happy Halloween! 🎃 X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x Pumpkin Shaped Halloween Burger Main Ingredients: 1 x 135g Pumpkin Shaped Burger Patty* 2 x Pumpkin Shaped Burger Buns** 15g (~ 2 slices) Parma Ham 2 Tbsp Bacon Mayonnaise*** Recipe Instructions Make up your preferred burger patty in a pumpkin shaped mould (the burger should be slightly smaller than the mould used for the burger buns) and cook in the oven for the time indicated. Keep warm. Meanwhile, make up the burger buns using any of my sponge base recipes on the website (see Tips below). Once the buns are ready, place the Parma ham into a small frying pan and cook for 4-5 minutes until crispy. To assembly your Pumpkin Shaped Halloween Burger simply spread some bacon mayonnaise over each of the buns, place the pumpkin shaped patty onto one of the buns, top with crispy Parma ham and add the remaining bun lid to form the Pumpkin Shaped Halloween Burger. Have a spooky time! Tips *To make the burger patty use any combination of raw meat with fat. I have numerous combinations that you can check out on my website for inspiration. Simply type the word patties into the Recipe search box. Use a pumpkin shaped mould to make your burger patty. **To make the burger buns use any of my sponge base recipes on the website (use the Recipe Search option and type Sponge to find them). Once cooked, use a pumpkin shaped cutter to cut your burger buns to shape. Allow 30 minutes to make the burger buns ahead of making this recipe. *** Bone Marrow Mayonnaise also tastes wonderful in this recipe. 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 to make the mayonnaise and burger buns. 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 Bacon Mayonnaise or Bone Marrow Mayonnaise recipes for instructions on how to make these. Video Not available yet....

  • Sauces & Condiments | Nicola's Kitchen

    Regime Type: Without Eggs, Strict PKD (No Allowances) Liver Sauce Introduction & Inspiration This liver sauce happened unexpectedly! The flavour is light and creamy, and it's great to use on wraps or whenever you wish to have a sauce, or simply get more liver into your diet. It also doesn't set hard in the fridge either so it's perfect for spreading. Give this a try and see for yourself. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x 150 ml Liver Sauce Main Ingredients: 80g Liver Parfait 80ml Bone Broth Salt To Taste Recipe Instructions Place the Liver Parfait into a small glass bowl. Add in the Bone Broth and a pinch of salt (optional). Use a spoon to give the mixture an initial mix up. Finish off the mixing with an electric handwhisk in order to end up with a nice creamy sauce. Spoon the sauce into an airtight glass pot and store in the fridge. Tips Check out my Bone Broth - Pressure Cooker and Liver Parfait recipes for instructions on how to make these. If you wish to have a slightly sweeter taste to the liver sauce, add 1 tsp of honey once you have finished making it, and give this a good mix in. 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. If you wish to have a slightly more runny sauce, simply add a little extra bone broth. Try and use white sea salt or rock salt that contains no anticaking agents or other additives. Video Not Available Yet....

  • Sauces & Condiments | Nicola's Kitchen

    Regime Type: Without Eggs, PKD (With Allowances) Apple Puree Sauce Introduction & Inspiration Apple Purée Sauce makes a great accompaniment for many ingredients. The slight sweetness of the apple sauce complements the richness of things like pork chops, and the two flavours together make a satisfying meal. It also goes well with many other types of meat, such as chicken and beef and can be used for desserts like Apple Crumble to add subtle flavour. It's something that's nice to try from time to time as a special treat. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x 85g Pot of Apple Purée Sauce Main Ingredients 1 x Apple 20ml Water or Bone Broth 6g Honey Recipe Instructions Peel and core the apple. Chop the apple into slices and then chop the slices into smaller pieces. Place the apple pieces into a small pan, together with the water and the honey. Cook on low heat and stir regularly. Cook until the apple is soft and all the honey has dissolved in the water (8 -9 minutes). Remove the pan from the heat and allow the mixture to cool, before transferring to a lidded glass pot and placing in the fridge. Tips Any fruit s hould be of organic quality, and are only recommended in small quantities for those who have recovered from any kind of health condition. Use the Recipe Search functionality on the website to discover how to incorporate Apple Purée Sauce into various dishes. Apple purée sauce is lovely with pork slices or on top of a pizza for a sweet & savoury effect. It's also perfect for dessert recipes such as Apple Crumble. Video Not Available Yet....

  • Mains | Nicola's Kitchen

    Regime Type: PKD (With Allowances) Beef Shin 'Mash' Introduction & Inspiration Beef Shin is a succulent and flavour-packed cut of meat when slow cooked. Combine it with a delicious egg tallow 'mash' on top and it really will feel like Christmas! Enjoy your meal! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x Beef Shin 'Mash' Main Ingredients: 100g Beef Shin Leftovers 65g Egg Tallow 'Mash' Beef Shin Cooking Juices Salt to Taste Garnish 1/2 Tsp Dried Parsley (Optional) Recipe Instructions Pre heat the oven to 80c. Make the egg tallow 'mash' and beef shin as per the recipe instructions. Add the egg tallow 'mash' to a pastry piping bag. Place a serving dish on a baking tray. Wait for the oven to reach temperature and then turn it off, before adding your tray to the oven. Warm the beef shin leftovers in a medium sized pan with the cooking juices, until it's nice and hot, stirring occasionally. Season the beef to taste. Remove the warm serving dish from the oven and then pour in the hot beef and cooking juices. Pipe the egg tallow 'mash' over the top of the meat and sprinkle with a little parsley (optional). Enjoy your meal! Tips 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. Be sure to use free range, organic eggs in the 'mash'. Whether you can eat eggs may depend on your condition, medical history, the time you have been doing PKD and your health goals. If you're unsure, please consult with ICMNI in Hungary ( Home - Nutriintervention ). Any herbs should be of organic quality, and are only recommended in small quantities for those who have recovered from any kind of health condition. Check out my Beef Shin - Slow Cooker and Egg Tallow 'Mash' recipes for instructions on how to make these. Video Not Available Yet....

  • Basics | Nicola's Kitchen

    Regime Type: PKD (With Allowances) Basic Heart Sponge Base Introduction & Inspiration So a sponge base containing heart does sounds a little out there, but trust me when I say that it's amazing in terms of its consistency and taste. It's super versatile and so can be used for making many different delicacies, including layer cakes and Swiss roll style cakes too! The beauty of this base is that it can be made both sweet, or simply enjoyed savoury. You get to decide. If you like this sponge base then be sure to try out my other varieties! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x Basic Heart Sponge Base (Square 21cm x 21cm) Main Ingredients: 50g Raw Veal Heart 17g Lard 100ml Egg Yolk 20g Honey (Optional*) Salt To Taste Recipe Instructions Pre heat the oven to 160c. Rinse the heart, pat it dry and then chop the veal heart into small pieces. Place the lard, heart, honey (if using) and salt into a pan on low heat. Stir from time to time until all the fat has melted. Remove the pan from the heat and pour the contents into a mini blender. Add the egg yolk to the blender and blend until the mixture is smooth. Pour the mixture into a lined silicone mould tray. Put the silicone mould tray onto a baking tray and tap the tray a few times against the kitchen Countertop to ensure the mixture is spread out evenly in the mould tray. Place the baking tray in the pre-heated oven for 16 minutes. Check often towards the end to ensure it's not getting overcooked. Remove the tray from the oven, and allow the sponge to rest on the countertop to cool for 5 minutes, before covering with a piece of larger greaseproof paper and then flipping the sponge out onto the greaseproof paper. Carefully peel off the greaseproof paper used during the cooking process. Your basic heart sponge base is ready to use. Tips Ideally, purchase your offal and fat from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Be sure to use free range, organic eggs. Whether you can eat eggs may depend on your condition, medical history, the time you have been doing PKD and your health goals. If you're unsure, please consult with ICMNI in Hungary ( Home - Nutriintervention ). *For a slightly sweet sponge base version, add a touch of honey. Any honey should be of organic quality, and is only recommended in small quantities for those who have recovered from any kind of health condition. Check out my Lard and Pork Crackling - Air Fryer recipe for instructions on how to make this. Use the Recipe Search functionality on the website to discover how to incorporate basic heart sponge base into various dishes. If you like this sponge base, be sure to check out my other varieties too! The sponge base has a great PKD ratio. Video Not Available Yet....

  • Mains | Nicola's Kitchen

    Regime Type: Without Eggs, Strict PKD (No Allowances) Tasty Lamb, Heart and Kidney Burger Patties Introduction & Inspiration These burger patties are not only very nutrient dense, but they're wonderfully tasty too! They can be made very quickly and only take a short amount of time to cook. Give them a try and let me know what you think. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 2 x Tasty Lamb, Heart and Kidney Burger Patties (9cm diameter) Main Ingredients: 220g Lamb Shoulder 55g Lamb Kidney 40g Veal Heart 65g Tallow - soft Salt To Taste Topping For Burger Patties (For a good PKD ratio) 25g Beef Crackling (represents 40g fat) * Recipe Instructions Chop the lamb and kidney into small pieces. Add the pieces to a mini blender along with the salt and tallow. 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 within a large shallow dish (to retain the cooking juices) on a baking tray. 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. 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 or a frying pan until cooked to your liking. 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 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 and kidney burger patties into various dishes. *The burger patties cook up really well in the oven. It's my favourite way of cooking them so far. Some fat will be rendered during the cooking process (approx. 19ml cooking juices per burger patty), 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 issues with it), 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 heart and kidney, they're extremely mild. While you get used to the flavour, you can simply add slightly more lamb and less of the other ingredients if need be. Honestly though, it's very difficult to detect either the kidney or the heart in these burger patties. Video Not Available Yet....

  • Mains | Nicola's Kitchen

    Regime Type: Without Eggs, Strict PKD (No Allowances) Christmas Pork Treats Introduction & Inspiration These Christmas Pork Treats make for delicious party food. They have a wonderful bacon flavour to them and a slight chewiness courtesy of the pulled pork strands. The sprinkle of crispy Parma ham powder on top provides a good intense note of bacon as you bite into them. I hope you'll like them! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 8 x Christmas Pork Treats (3.5cm x 6.5cm x 1.5cm) Main Ingredients: 135ml Lard 200g Pulled Pork Leftovers 45g Crispy Parma Ham Flakes 7g Crispy Parma Ham Powder Salt To Taste Recipe Instructions Add all the ingredients in a pan and cook on a low-medium heat until all the ingredients are warmed up and the lard has melted. Stir the mixture from time to time to ensure all the pulled pork and Parma ham flakes are coated in the lard. Grease a Christmas mould and then spoon the pulled pork mixture into the mould holes. Use the back of a spoon or a fork to press the mixture down to form an even layer. Sprinkle the top of the pulled pork shapes with crispy Parma ham powder and then allow them to cool in the mould, before placing it in the fridge for the ingredients to fully set. Once set, carefully remove the Christmas Pork Treats from their moulds and place on a serving plate. Enjoy! Tips These delicious treats can also be made into bars or whatever other shape you may wish to try! Try making them using bone marrow too, if you have no lard or tallow available. Ideally, purchase your offal and fat from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. If you would like to try a slightly sweet version of these Christmas Pork Treats, you can add a small amount of honey to the pan while cooking. 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, Crispy Parma Ham Flakes, Crispy Parma Ham Powder, BBQ Pulled Pork and Pulled Pork - Ninja Bake Roast Option recipes for instructions on how to make all of these. These little shapes are great for special occasions like Christmas, and they are also perfect for parties, picnics, walks and other occasions when you would like to have a snack that you can bring with you that doesn't take up too much room, and yet is nutrient dense enough to keep you satiated. Depending on how fatty your pulled pork is, simply adjust the amount of lard accordingly so that you maintain a good PKD ratio. Video Not Available Yet....

  • Sauces & Condiments | Nicola's Kitchen

    Regime Type: PKD (With Allowances) Creamy Bone Marrow Mayonnaise Introduction & Inspiration Creamy Bone Mayonnaise is, as the name suggests, so incredibly creamy and delicious! It is easy to spread and works so well as a mayonnaise for adding a good amount of healthy fat to meat dishes or other PKD meals. In fact, it's also the perfect substitute for butter given it's creamy consistency and the fact that it remains so easy to spread without being too soft. It's also super easy to prepare. I hope you'll give this a try! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x 110ml Creamy Bone Marrow Mayonnaise Main Ingredients: 70g Oven Roasted Bone Marrow (liquid) 15-20ml Bone Broth or Water ( as required for thickness) 2 Egg Yolks Salt To Taste Recipe Instructions Make the Oven Roasted Bone Marrow as per the recipe instructions. Scoop the bone marrow out of the bones and into a small pan. Place the pan on a low heat, and allow the bone marrow to further render its fat so that you have sufficient liquid bone marrow to make this recipe. Use a sieve and pour the bone marrow through it into a glass jar until you have the quantity required. ( To Note: The remaining bone marrow, can be refrigerated and used in other recipes). Allow the liquid bone marrow to cool down, so it's hot, but not boiling. Meanwhile, place the egg yolks and salt in a glass bowl. Use an electric hand whisk and whisk the egg yolks and salt together. Slowly pour small amounts of the liquid bone marrow into the glass bowl, while continuing to whisk the mixture continuously. Once the bone marrow has been fully mixed in, add another small amount of the bone marrow to the egg mixture and incorporate fully, as before. Continue in this way, until all the liquid bone marrow has been fully incorporated into the egg mixture in the bowl. You should find that the mixture is a lot thicker at this point. To thin the mayonnaise slightly so that it is slightly more runny (as it will get harder once refrigerated) add a small amount of bone broth (or water) and whisk this well into the mayonnaise with the hand whisk. Once you are happy with the consistency, use a spatula to put the creamy bone marrow mayonnaise into a lidded glass jar, before placing in the fridge. Use within 3-4 days (Trust me, this won't be a problem as it's delicious and can be used for numerous recipes). Tips Remember that the bone marrow mayonnaise will harden a little when you place the mixture in the fridge, so it's best to make the mayonnaise slightly on the runny side so that it is a good consistency for spreading. Ideally, purchase your meat and bones from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. 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 Bone Broth - Pressure Cooker recipe for instructions on how to make this. To obtain a pale pink colour to your creamy bone marrow mayonnaise, simply oven roast the marrow bones for slightly less time (15 or so minutes), so that the colour of the marrow is still pink. Video

  • Sauces & Condiments | Nicola's Kitchen

    Regime Type: Without Eggs, Strict PKD (No Allowances) Crackling and Liver Filling Introduction & Inspiration This easy to make filling, is tasty with some nice chewiness provided from the crackling. It works great as a filling for rolls, as a type of pâté or spread for canapés or indeed as a topping for meat dishes. It has a great PKD ratio. I hope you like it! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 110g Crackling and Liver Filling Main Ingredients: 95g Veal Liver 40g Eskimo Mangalica Pork Crackling 4g Lard for Frying Salt To Taste Recipe Instructions Chop the veal liver into small pieces. Add the liver and the other ingredients into a pan on medium heat and cook for 4 minutes or so until the lard has melted, the pork crackling is soft and the liver is virtually cooked. Add the contents of the pan to a mini blender and blend all the ingredients together. Taste the mixture and add any additional seasoning as required. Use a spatula to add the crackling and liver filling to a ramekin. Your Crackling and Liver Filling is ready to use. (If you are not going to be using the filling straightaway, add it to an airtight container. Once the ingredients are fully cool, add the lid and place in the fridge). Tips Ideally, purchase your offal and fat from pasture raised animals that are Nitrate, Nitrite & Additive Free. Check out my Lard and Pork Crackling - Air Fryer recipe for instructions on how to make this. The Eskimo Mangalica Pork Crackling is made from fatty bacon from free-range Duroc-Mangalica pork. The Crackling is a thawed, rolled-up piece of bacon cut into even cubes. An excellent raw source of energy for anyone and a great dietary component for athletes. Guaranteed free of milk and additives! You can order this, and other wonderful products, from Eskimo Kitchen in Hungary: Eskimokitchen.eu Use the Recipe Search functionality on the website to discover how to incorporate Crackling and Liver Filling into various dishes. The pork crackling is already seasoned, so extra salt may not be required. Perform a taste test to be sure. The Crackling and Liver Filling is great warm and is also wonderful cold too, so why not try it both ways. It's also wonderful with a little creamy bone marrow mayonnaise added. You can also substitute lard for tallow and pork crackling for beef crackling for variation too! If you like this filling, why not try my Crackling and Heart Filling too! Video Not Available Yet....

  • Basics | Nicola's Kitchen

    Regime Type: Without Eggs, Strict PKD (No Allowances) Beef Tripe Crumbs Introduction & Inspiration Beef Tripe Crumbs are ideal for different recipes like crumble as when dried a little they become a little more crisp while remaining slightly chewy on the inside. Try them out for yourself. You'll be impressed with their texture and versatility. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x 60g Beef Tripe Crumbs Main Ingredients: 150g Beef Tripe 'Rice' Recipe Instructions Pre Heat the oven to 150c. Prepare the Beef Tripe ' Rice' as per the recipe instructions. Pour the desired quantity (* See Tips Section Below) of the beef tripe 'rice' onto a greased silicone mat on a baking tray. Place the baking tray in the middle of the oven for 25-30 minutes, or until the Beef Tripe Crumbs are sufficiently dry but still retaining a little moisture inside them. Check by testing the crumbs at regular intervals towards the end of the cooking process. Once the Beef Tripe Crumbs are cooked to the right consistency, remove the baking tray from the oven and allow them to cool down. Your Beef Tripe Crumbs are now ready to use. Any Beef Tripe Crumb leftovers can be placed in an airtight container and stored in the fridge. Tips Beef tripe will shrink in volume with cooking (expect 50-60% shrinkage), so bear this in mind. For example 150g of Pressure Cooked Beef Tripe will yield approximately 60g Beef Tripe Crumbs. Check out my Beef Tripe - Pressure Cooker and Beef Tripe 'Rice' recipes for instructions on how to make these. Use the Recipe Search functionality on the website to discover how to incorporate Beef Tripe Crumbs into various dishes. Ideally, purchase your meat and offal from pasture raised animals that are Nitrate, Nitrite & Additive Free. Video Not Available Yet....

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