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Regime Type: Without Eggs, Strict PKD (No Allowances) Beef Tripe Sheets With Beef Introduction & Inspiration These nutrient dense Beef Tripe Sheets With Beef are easy to prepare and useful for so many recipes. You can use them to make samosas, rolls, tripe with beef flakes for desserts, ice cream wafers....the list goes on and on. 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 3 x Beef Tripe Sheets With Beef Main Ingredients: 100g Pressure Cooked Beef Tripe 110g Cooked Minced Meat 80ml Bone Broth 80g Oven Roasted Bone Marrow Salt To Taste Recipe Instructions Preheat oven to 175c (convection- middle shelf). Place all the ingredients into a pan on low-medium heat, and allow the bone marrow to melt and the other ingredients to be warm (5 minutes or so). Allow the mixture to cool slightly and then pour all ingredients out of the pan into a high speed blender and blend until the mixture is nice and smooth. Grease a silicone baking mat (e.g. De Buyer) with tallow or lard. Pour approx. 100ml of the mixture on to the silicone mat (that's on a baking tray) and spread out a thin layer of the mixture using a spatula. Place the baking tray in the oven and cook for 14 minutes (check often towards the end of the cooking time) Once cooked, remove the baking tray from the oven on to a heat resistant mat on the kitchen countertop and allow to cool for a few minutes. While still warm, transfer the sheet on to some greaseproof paper to avoid it going cold and potentially sticking to the silicone mat (this shouldn't happen if you greased the silicone mat). Repeat the above steps to make the remaining sheet. Store the Beef Tripe Sheets With Beef in your fridge. Tips Ideally, purchase your meat and offal 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 Beef Tripe - Pressure Cooker and Bone Broth - Pressure Cooker recipes for instructions on how to make these. Beef Tripe Sheets With Beef 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, Strict PKD (No Allowances) Creamy Beef Fillet Risotto Introduction & Inspiration This dish makes for a wonderfully satiating and tasty meal that is also nutrient dense. The succulent beef fillet steak is served on a bed of beef tripe 'rice' in a creamy 'risotto' style sauce with tender bone marrow slices served on a flat bottom offal muffin. As a finishing touch, the dish is drizzled with a rich and flavour-packed beef shin sauce that is both satisfying and amplifies the overall taste of the dish! I hope you'll enjoy this one! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size Creamy Beef Fillet Risotto Main Ingredients: 140g Beef Fillet Steak 80g Beef Tripe 'Rice' 1 x Flat Bottom Offal Muffin 30ml Beef Shin Sauce 70ml Alfredo Style Sauce 30g Tallow or Lard, plus extra for frying 45g Raw Bone Marrow Salt to Taste Recipe Instructions Bring the fillet steak to room temperature (20 - 30 minutes before cooking). Pre heat the oven to 150c. Place the tallow in a frying pan with the beef tripe 'rice'. Cook for a few minutes on high heat and use a spatula to coat the tripe in the fat. Pour in the Alfredo style sauce and some salt. Stir everything well and turn the heat down to low. Stir from time to time. Meanwhile, pat the fillet steak dry with a paper towel, coat with a little hot liquid tallow or lard and then season all over with salt. In a separate pan melt the remaining fat. When smoking hot, add the beef cut-side down and move around the pan for the first few seconds of cooking so it doesn't stick. After this point, leave the beef to caramelise without moving it for 2–3 minutes, until it has a wonderful golden crust. Turn the steak over and repeat. Sear the steak along the edges to obtain a nice colour, then sit it on its base. Add a little extra tallow or lard. Allow to melt and bubble, all the while basting the fat over the steak, for 2–3 minutes on each side for a perfect medium-rare finish (or longer depending on how you like it). Remove from the heat, tent with a little foil and allow to rest. Cut the raw bone marrow into 4 thin slices. Add the slices to the pan (that had the beef in) and cook briefly, before turning over and cooking the other side. Turn off the heat. Add the beef tripe 'risotto' mixture to the base of your serving plate. Place the offal muffin in the centre of the dish. Slice the fillet steak into 7 or 8 pieces and place the slices around the muffin to form a flower type effect. Add the bone marrow slices to the top of the muffin. Once the oven is up to temperature, switch it off and add the serving plate on a baking tray for a couple of minutes so that everything is nice and hot. Meanwhile, warm up your beef gravy/sauce. Remove the serving plate from the oven, sprinkle the bone marrow slices with a little salt and drizzle over the hot beef shin sauce. Enjoy! Tips Any tender cut of beef will work for this dish. You can use any rich and flavourful gravy for the sauce (oxtail, beef cheek etc.). 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 Tripe - Pressure Cooker, Flat Bottom Offal Muffins and Alfredo Style Sauce recipes for instructions on how to make these. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Crunchy Parma Ham Mini Galettes Introduction & Inspiration These Crunchy Parma Ham Mini Galettes have a delicious crust to them and are perfect for coating with your favourite mayonnaise or pâté along with beef or pork crackling crumbs. They are easy to make, with a perfect PKD Ratio and are nice and crispy done in a frying pan. I hope you like them! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 7 x Crunchy Parma Ham Mini Galettes Main Ingredients: 40g Lard 130g Pressure Cooked Beef Tripe 20g Crispy Parma Ham Flakes 20ml Bone Broth Salt To Taste Recipe Instructions Place all the ingredients into a small pan and cook on low heat, until everything is nice and warm and the lard has melted. Pour the mixture into a small blender and blend until all the ingredients form a smooth batter. Allow the batter to rest for 5 minutes. Just before the batter is ready, heat a frying pan on medium heat. Add half of the batter to the centre of your frying pan and use a spatula to flatten it out into a circular shape (6-8mm thick). Cook for 7-8 minutes on one side until nice and crispy, then flip over with a spatula and cook for 3 or so minutes on the other side. Remove the galettes on to a serving plate and allow to cool down slightly, before enjoying these crunchy galettes with your favourite bacon mayonnaise or other condiment. Liver pâté, is also lovely spread on top of these galettes. Any leftovers can be placed in an airtight container and stored in the fridge. 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 Crispy Parma Ham Flakes and Beef Tripe - Pressure Cooker recipes for instructions on how to make these. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Liver Pasta Introduction & Inspiration The liver sheets work perfectly to make 'pasta'. Clearly we're not talking about traditional pasta here with its huge carb load and detrimental ingredient profile. Rather, we are talking about Spaghetti or Fettucine style liver pasta, which is a lot more beneficial to our health and well-being, and is delicious to boot! Making liver 'pasta' can be facilitated with a couple of pasta attachments for the KitchenAid, if you happen to have one handy. I always wondered what would become of these attachments once I changed to a healthier way of eating. I am pleased to say these attachments have got a new lease of life, making this healthier type of 'pasta'. Otherwise, using a regular old kitchen knife or pizza cutter is just as good for cutting your fettuccine and spaghetti style strips and is probably quicker, but I do love my kitchen gadgets! So go on, give this new style of 'pasta' making a try. Your body, taste buds and health will thank you for it! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time N/A Serving Size Liver 'Pasta' - Fettucine and Spaghetti style Main Ingredients: 1 x Liver Sheet Recipe Instructions Important: Make your Liver sheet as per the recipe instructions. Allow the sheet to cool down fully, before placing it in the fridge for at least one day as it needs to have slightly less moisture in it, i.e. be slightly drier. If you use the sheet too soon, it may not cut well with the pasta attachment, especially for spaghetti style 'pasta'. Perform a test with a small piece of the sheet if need be, to check it's ready and dry enough. Ignore this note if you'll be making your 'pasta' using the manual method. KitchenAid Method Cut your liver sheet into smaller sheets so that the width of each sheet will fit into your pasta attachment. Add a 'Fettucine' or a 'Spaghetti' attachment to a KitchenAid device, switch the machine on to a Medium speed. Slowly feed the end of one of the sheets into the machine, placing a bowl underneath the attachment for the 'pasta' to fall into. Reserve. Manual Method If you do not have a machine, simply place the sheet on a large wooden chopping board and cut long strips with a width of approximately 5mm for fettucine and 2-3 mm for spaghetti (this can be a little more tricky, so take your time!). Your liver ‘pasta’ is ready! Tips Ideally, purchase your offal from pasture raised animals that are Nitrate, Nitrite & Additive Free. Check out my Liver Sheet recipe for instructions on how to make this. Use the Recipe Search functionality on the website to discover how to incorporate Liver 'Pasta' into various dishes. As a variation on Liver 'Pasta', why not try making Beef Tripe 'Pasta' or Liver and Egg 'Pasta' too! Be sure to add an appropriate amount of fat to accompany your 'pasta', to achieve a perfect PKD ratio. Video

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: 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....

Regime Type: PKD (With Allowances) Halloween Buns Introduction & Inspiration Why not take your buns to the next level for Halloween! A bun loves to dress up after all, and these clothing choices are impeccable! Happy Halloween X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size Halloween Buns Main Ingredients: Tripe Buns Decoration Option #1 : Cooked Egg White - face Cooked Egg Yolk - face Dried Sour Cherries - Eyes Decoration Option #2 : Halloween Fingers Raspberry Coulis Decoration Option #3 : Cooked Egg White - Eyeball Dried Sour Cherries - Pupils Raspberry Coulis Recipe Instructions Prepare the Tripe Buns as per the recipe instructions. While the buns are cooling down, prepare the other ingredients. Cook the Halloween Fingers per the recipe instructions and cook any egg whites and egg yolks in a pan for 3 to 4 minutes. Use a Halloween pastry cutter to cut out your pumpkin shapes and eyeball shapes. Decorate the tops of your buns ready for party night. Happy Halloween! 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. Check out my Tripe Buns, Raspberry Coulis and Halloween Fingers recipes for how to make all of these. If you do not have any Raspberry Coulis to hand, then substitute with Blackberry Coulis or Blueberry Coulis. For a more savoury bun, simply use a p âté for example. Any honey or fruit should be of organic quality, and are only recommended in small quantities for those who have recovered from any kind of health condition. 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 ). 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) Crispy Sautéed Sweetbreads Served On A Flat Bottom Sweetbread Muffin Introduction & Inspiration Prepare to savour the delicate flavours and unique texture of crispy sautéed sweetbreads served on a beef and sweetbread muffin. Sweetbreads are a gourmet experience and an excellent nutritional source. With a creamy yet crisp texture, this dish promises to be a memorable addition to your culinary repertoire. I hope you'll enjoy this one. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x Crispy S autéed Sweetbreads Served On A Flat Bottom Sweetbread Muffin Main Ingredients: 1 x Flat Bottom Beef and Sweetbread Muffin 110g Prepared Sweetbread 100g Oxtail Cooking Juices/Jelly Oxtail Fat for Frying Salt To Taste Recipe Instructions Prepare the sweetbread as per the recipe instructions. Ensure your sweetbread is nice and dry. Pat it with a paper towel if necessary. In a large pan, heat the tallow or lard over medium-high heat. Add the sweetbread. When the fat has melted, sprinkle the sweetbread with a little salt before adding to the centre of the hot pan. Use a splash or splatter guard to cover the frying pan. Cook for 2-3 minutes, basting your sweetbread from time to time. While your sweetbread is cooking, pour the oxtail 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 oxtail sauce from the pan into a serving jug ready for use. Turn the sweetbread over with a kitchen tong, baste it with the hot oil and then add the splatter guard back on top of the frying pan. Cook for a further 2-3 minutes until the sweetbread becomes golden brown and crisp. Transfer the cooked sweetbread to a wooden chopping board to rest for a few minutes, before slicing. Warm up your muffin on a serving plate, before adding the slices of sweetbread on top of the muffin using kitchen tongs. Add a sprinkle of salt over the sweetbreads and drizzle with the hot sauce. Enjoy! Tips Check out my Preparing Sweetbreads recipe for instructions on how to prep your sweetbreads. If you like this recipe why not check out my Crispy Sautéed Sweetbreads Served With A Beef Cheek Sauce. The sweetbreads are perishable and so when you get them, cook them as soon as possible. The sweetbreads shouldn't be pink inside, it should be cooked in the centre. The soaking and pressing process helps draw out all of the blood and impurities. 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. Fun fact: The name sweetbreads? Well, they are sweet because they taste richer and sweeter compared to typical meat, and they are bread because the old English word for flesh is bræd. Fun fact: Sweetbreads were once very commonplace, especially in the 1700s and 1800s. Fried, breaded sweetbreads were commonly used as a garnish for meat dishes. These days, they're more expensive and rare than they were back then, so they're treated as a delicacy and usually served on their own. Video Not Available Yet....

Regime Type: PKD (With Allowances) Egg and Brain Ice Cream Introduction & Inspiration This ice cream reminds me immensely of vanilla ice cream in terms of its creaminess and colour. It has a perfect silkiness to it and mixes like a dream. I hope you'll enjoy it too! 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 470ml pot Egg and Brain Ice Cream Main Ingredients: 230ml Water (or Bone Broth) 45g Pig Brains - Poached 50g Honey 150ml Egg Yolk Sauce - Pasteurised 8g Pork Jelly Cubes Salt Recipe Instructions Melt the pork jelly cubes in a pan on low heat, together with the bone broth or water and touch of salt. Once the pork jelly cubes have melted, add the brains and honey. Cook on low heat for a minute or so until the honey has dissolved. Remove the pan from the heat and allow the mixture to cool slightly. Place all the ingredients into a blender and briefly blend until smooth (to avoid too many bubbles forming). Pour the egg yolk sauce into the pan and slowly pour in a little of the mixture from the blender into the egg yolk. Pour a little at a time and mix in well using a spatula, before proceeding to add some more of the blender mixture. Once all the ingredients have been incorporated in the pan, allow the mixture to cool down for 5 or so minutes before pouring the ice cream mixture into a Ninja Creami pot. Allow the ice cream mixture to cool down completely. Place the lid on your pot, and place it upright (& level) in the freezer for a minimum of 24 hours before proceeding to make your Egg and Brain Ice Cream. Remove the Egg and Brain Ice Cream pot from the freezer and place it in the Ninja Creami and proceed to mix the ice cream (this may take 2 or 3 spins using the Gelato option). Enjoy! Tips Ideally, purchase your meat, fat and offal from pasture raised animals that are Nitrate, Nitrite & Additive Free. 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, Egg Yolk Sauce - Pasteurised, Pork Jelly Cubes and Brains - Poached recipes for instructions on how to make these. If you do not have any pasteurised egg yolk sauce, you can also just use egg yolks. 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 ). Use the Recipe Search functionality on the website to discover how to incorporate Egg and Brain Ice Cream into various dishes. Serving Suggestions: Serve the Egg and Brain Ice Cream just as it is, or why not try it with Beef Crackling Crumbs or Pork Crackling Crumbs for a little crunch. Keep in mind that a portion of Egg and Brain Ice Cream (50g) will contain approx. 5g honey. For a good PKD ratio consider adding in 10-15g meat (Crispy Parma Ham wafers etc). Video

Regime Type: Without Eggs, Strict PKD (No Allowances) Creamy Brain and Lard Dressing Introduction & Inspiration This dressing is a lovely white colour and is still easily spreadable straight from the fridge. The brains are not overly dominant in the dressing and marry well with the creamy lard and salt. This is simply a different fat option you can try which combines the deliciousness of two nutrient dense fats. The dressing is also thick enough for piping with (over bread slices or buns etc.) for a fancier presentation, should your creative juices start to flow! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time N/A Serving Size 1 x 120ml Creamy Brain and Lard Dressing Main Ingredients: 85g Lard 35g Pig Brains - Poached Salt To Taste Garnish Parsley (Fresh or Dried) - Optional Recipe Instructions Mix all the ingredients in a small glass bowl using an electric hand whisk until the mixture is lovely and creamy. Stir some parsley (if using) into the mixture and then sprinkle the top of the dressing with a touch of parsley (optional). Use a spatula to add the mixture to an airtight glass container. Use right away or close the lid on the container and refrigerate for up to 2 days. Tips 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 ). 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. Check out my Brains - Poached and Lard and Pork Crackling - Air Fryer recipe for instructions on how to make these. 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. Use the Recipe Search functionality on the website to discover how to incorporate Creamy Brain and Lard Dressing into various dishes. Video Not Available Yet....

Regime Type: PKD (With Allowances), Without Eggs Raspberry Fruit Sheet Introduction & Inspiration This raspberry fruit sheet is an exquisite embellishment for cakes and desserts, perfect for crafting delectable ice cream wafers or cones, and infusing a variety of unique and delightful creations with a touch of tanginess that pairs wonderfully with rich or subtly sweet flavours. The sharp, yet refreshing taste, adds a punch to dishes that might otherwise be considered bland, ensuring they truly stand out. Plus, it's incredibly simple to make! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time 1h30 - 2h* Serving Size 1 x Raspberry Fruit Sheet (35cm x 25cm) Ingredients: 150g Fresh Raspberries 50ml Bone broth Recipe Instructions Pre-heat oven to 75c. Line a baking tray with a silicone mat. Add the raspberries and bone broth to a high speed blender and blend until smooth. Pour the liquid from the blender through a fine mesh sieve onto a baking tray covered with a silicone mat. Use an angled pastry spatula to spread the liquid evenly to cover the silicone mat. Cook in the centre of the pre-heated oven for 1h35 - 2h* or until the fruit sheet looks dry. The sheet should not be glistening or looking like it has damp patches. If in doubt, leave it in the oven a little longer. Once done, you can switch the oven off and leave the fruit sheet in there for 30 minutes or so should you wish to fully dry. Remove the baking tray from the oven. Allow the sheet to completely cool before peeling the fruit sheet from the silicone mat. Your Raspberry Fruit Sheet is ready to use. If you're not using it straightaway, place it between two sheets of greaseproof paper and store in the fridge. Tips *Times may vary slightly depending on individual ovens. So keep an eye on the sheet and when it looks like the sheet is dry, with no damp or wet patches on the surface of the sheet, the sheet should be ready to remove from the oven. 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. 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 Raspberry Fruit Sheets into various dishes. Video Not Available Yet...

Regime Type: Without Eggs, Strict PKD (No Allowances) Christmas Canapés Introduction & Inspiration These Christmas Canapés are easy to make and tasty to eat! If you are wondering how to combine beef, liver pâté & bone marrow, then look no further! These mini treats, make an ideal snack or apéro during the festive season. I hope you enjoy them! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 7 x Christmas Shapes (will vary depending on the size of your cutter shapes) Main Ingredients: 250g Minced Meat 50g Tallow 40g Oven Roasted Bone Marrow 1 tbsp Honey (Optional) 20g Liver Parfait (per shape) Salt to Taste Decoration: 10g Crispy Parma Ham Flakes (decoration - Optional) Cooked egg yolk & egg white circles (decoration - Optional) Recipe Instructions Prepare a lined baking tray. In a pan, melt the bone marrow and tallow together. Once melted, strain the mixture through a sieve and pour into a glass jar to cool down. Meanwhile, cook the minced beef in a pan on medium heat. Once done, add a little salt to taste and stir well in. Allow the mixture to cool down (for those wanting a slight sweetness to the buns, you can add the honey to the pan and stir in at this point). On the lined baking tray add your Christmas cutter shapes. Fill each shape to almost half the way up with the room temperature cooked minced meat mixture. Now add a small amount of the Liver Parfait on top of the meat mixture. Pour the melted tallow and bone marrow mixture on top of the Liver Parfait to fill the cutter shapes to the top. Place the baking tray in the fridge so that the meat and fat solidify well together. Once the shapes have set, carefully remove them from the metal cutters and place on a serving plate. Decorate the Christmas Canapés for extra effect. Tips Check out my Liver Parfait recipe for instructions on how to make this. To make these Christmas Canapés even more special, it's always nice to add some extra splashes of colour. I used Parma Ham Flakes and some little circles of cooked egg white & egg yolk. Ideally, purchase your meat from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea 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 ). Video Not Available Yet....

Regime Type: Strict PKD (No Allowances), Without Eggs Creamy Sauce Dip Introduction & Inspiration Indulge in this luscious creamy sauce dip, enriched with the delightful crunch of crispy Parma ham flakes. Perfect for enhancing tartare dishes or elevating canapés, this easy-to-make sauce is also packed with nutrients. I hope you'll enjoy it! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time N/A Serving Size 105ml Creamy Sauce Dip Main Ingredients: 100g Brain Mayonnaise 1 Tsp Parsley - Fresh (Optional) 2g Crispy Parma Ham Flakes 20ml Water or Bone Broth Salt To Taste Recipe Instructions Finely chop the fresh parsley on a chopping board (if using). Add all the ingredients to a glass bowl. Stir the mixture to combine all the mixture together. Add a little more / less bone water or broth depending on how you would like the consistency of the sauce dip. Cover the creamy sauce dip with clingfilm and place in the fridge until ready to use. Tips Ideally, purchase your 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. 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 Brain Mayonnaise, Crispy Parma Ham Flakes and Bone Broth - Pressure Cooker recipes for instructions on how to make all of these. Use the Recipe Search functionality on the website to discover how to incorporate Creamy Sauce Dip into various dishes. The creamy sauce dip is a great way of adding fat to your dishes. For every 10ml of dip used, accompany this with approx.10g of meat for a good PKD ratio. Bone Broth can also be used as opposed to water. You can also adjust the amount of liquid, should you wish the dip to be slightly thicker or runny, depending on preference. If you're using the dip with smoked salmon, why not try fresh dill. Video Not Available Yet....

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) Parma Ham & Beef Tripe 'Hummus' Introduction & Inspiration It can be really helpful to have a quick hummus recipe on hand for company or to add to a meal. Try it as a dip with Parma Ham Crisps or Liver Crisps, as a sauce on burgers, or with grilled kebabs, the options are endless. I hope you will enjoy it! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time - Serving Size 1 x Medium Sized Bowl Main Ingredients 125g Pressure Cooked Beef Tripe 40ml Warm Water Salt To Taste 18ml Tallow - melted 20g Crispy Parma Ham Decoration (Optional) : Sprinkle some Crispy Parma Ham on top 3 x Redcurrants Recipe Instructions In a blender, add all the ingredients with the exception of the tallow. Blend on high for 10-20 seconds until the ingredients are combined. Pour the blender contents into a serving dish. Add the melted tallow slowly to the serving dish and stir in (save a few drops for the top as decoration). Taste the mixture and add salt to taste (optional). Use a fork to make a swirly pattern on top of the 'hummus'. Decorate the top of the 'hummus' with some crushed up cooked Parma Ham and redcurrants (optional) Tips Add a little extra water if you prefer a more free flowing 'hummus'. Keep the hummus refrigerated in an airtight container. This hummus is great served with Parma Ham crisps. 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, 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....

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) Pork Crackling Puree Introduction & Inspiration If you're looking for a fatty, flavour-packed accompaniment to various PKD dishes, this simple pork crackling purée is the perfect choice. It literally takes minutes to make, so you'll be very pleased you did! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 70g Pork Crackling Purée Main Ingredients: 50g Pork Crackling 50g Oxtail Cooking Juices Recipe Instructions Place the pork crackling and oxtail cooking juices into a pan on medium heat. Warm the crackling and juices. Once the pork crackling pieces are nice and warm, add them to a mini blender, together with 20ml (~3 tablespoons) of the oxtail cooking juices from the pan. Blend, until the pork crackling resembles a purée in consistency. Your Pork Crackling Purée is ready! Tips Ideally, purchase your meat and fat from pasture raised animals that are Nitrate, Nitrite & Additive Free. Check out my Lard and Pork Crackling - Air Fryer and Oxtail - Slow Cooker recipes for instructions on how to make these. Use the Recipe Search functionality on the website to discover how to incorporate Pork Crackling Purée into various dishes. If you do not have any oxtail cooking juices to hand, then why not use pulled pork cooking juices or lamb cooking juices, or at a pinch, bone broth. The more flavourful the cooking juices, the better the flavour profile of the Pork Crackling Purée will be. When you're making the pork crackling, remember to note down how much fat your pork crackling represents as part of the cooking process so that you maintain a good PKD ratio for your dishes when adding this delicious purée . Video Not Available Yet....

Regime Type: 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....

Regime Type: Strict PKD (No Allowances), Without Eggs Offaly Good Beef Pie Introduction & Inspiration This makes for a really tasty pie, in both summer and winter. It's packed with nutrients to leave you full and satisfied for the entire day. It's perfect for when you're on the move and need a nutritious option that doesn't disappoint! I hope you'll enjoy it too! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 1 hour Serving Size 20cm Offaly Good Beef Pie (8 Servings) Main Ingredients: 200g Minced Meat 140g (~3) Lamb Kidney 140g Veal Liver 150g Veal Heart 55g Oven Roasted Bone Marrow - warm Tallow for Frying 6g Salt Pie Lid 120g Pressure Cooked Beef Tripe 80g Oven Roasted Bone Marrow - warm 60ml Bone Broth (or Water) Salt To Taste Topping 15g Bone Marrow Shape Recipe Instructions Preheat the oven to 175°C. Add the veal heart and lamb kidney to a food processor and give it a quick blend to form small bits of meat. Add the tallow to a large pan. Once the tallow has melted and the pan is nice and hot, add the veal heart and lamb kidney bits, together with the minced meat to the pan. Give the ingredients a good mix together. Stir regularly and cook until all the meat has been browned. Remove the pan from the heat, drain off the excess cooking juices and set aside. Add the veal liver, warm bone marrow and salt to a high speed blender and blend until smooth. Add the contents of the blender to the pan and give everything a good mix together. Pour the pan contents into a greased 20cm springform circular cake tin, lined with greaseproof paper. Pie Lid Add all the ingredients to a pan and cook on medium heat until all the ingredients are nice and warm. Add the contents of the pan to a high speed blender and blend until the mixture is nice and smooth. Pour the contents of the blender over the top of the pie and use a spoon or a spatula to spread the mixture evenly over the top of the pie. Bake the pie on a baking tray in the oven for 45 minutes. Remove the baking tray from the oven and allow the pie to cool down a little before removing the springform tin from around the pie. (To serve cold, allow the pie to cool completely, before chilling it in the fridge for a few hours and enjoying nice and cold). To ensure the pie has a perfect PKD Ratio add a little extra fat on top of each serving*. Enjoy! Tips You can vary the offal used in the pie too! 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 Oven Roasted Bone Marrow, Pressure Cooked Beef Tripe, Bone Broth - Pressure Cooker recipes for instructions on how to make these. This pie makes a great, nutrient dense option as party food or while out at the beach, on a picnic or hike. It's also wonderful served cold, especially during the hot summer months. Simply bake the pie, allow it to cool down fully before placing it in an airtight container to chill for a few hours or overnight prior to serving. *For a perfect PKD ratio add ~15g extra fat of your choosing to each serving. If you enjoy this pie, you must give the oxtail version a try as it's also super delicious! Video

Regime Type: PKD (With Allowances) Parma Ham Brunch Introduction & Inspiration A quick, easy and filling snack or main meal that is super delicious and creamy. The crispy bread makes for the perfect sandwich base for the Parma ham and crumble topping. I hope you'll give these a try. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less Than 30 minutes Serving Size Parma Ham Brunch Main Ingredients: 4 x Crispy Tripe Bread Slices 60g Parma Ham (or similar - 4 slices) 25g Creamy Crumble Dressing Recipe Instructions Make the crispy tripe bread slices as per the recipe instructions, and cut into slices. Place the bread slices on a serving plate. Use a table knife to spread the creamy crumble dressing on top of each slice of bread. Top the bread slices with the rolled Parma ham slices. Serve warm, or cold. Both taste delicious! Tips Ideally, purchase your meat, fat and offal from pasture raised animals that are Nitrate, Nitrite & Additive Free. If you do not have any tallow on hand for frying, use lard or another animal fat. Check out my Crispy Tripe Bread and Creamy Crumble Dressing recipes for instructions on how to make these. Be sure to use free range, organic eggs to make the bread slices. Whether you can eat eggs may depend on your condition, medical history, the time you have been doing PKD and your health goals. If you're unsure, please consult with ICMNI in Hungary ( Home - Nutriintervention ). Video

Regime Type: Without Eggs, Strict PKD (No Allowances) Beef With Liver Flakes Introduction & Inspiration Beef With Liver Flakes are both nutrient dense and so simple to whip up. They are extremely useful for coating food (as a substitute for flour), the flakes act as a great thickener in recipes and can be incorporated into many main meals or dessert mixtures or buns. They add extra flavour and can be blended to whatever flake size requirements are needed. It's also a great way of getting a touch of liver into your dishes, in a novel way. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 130g Beef With Liver Flakes Main Ingredients: 2 x Beef With Liver Sheets Recipe Instructions Make the Beef With Liver Sheets as per the recipe instructions. Roughly tear up your beef and liver sheets into a food processor, and then place the lid on the processor and set it on high speed for 20 - 30 seconds, or until you achieve the desired flake size. Pour the Beef With Liver Flakes into an airtight container if you are not using them straightaway, and store in the fridge. Your Beef With Liver Flakes are now ready to use. Tips Ideally, purchase your meat from pasture raised animals that are Nitrate, Nitrite & Additive Free. Check out my Beef With Liver Sheets recipe for instructions on how to make this. Use the Recipe Search functionality on the website to discover how to incorporate these wonderful flakes into various dishes. Video Not Available Yet....

Regime Type: Strict PKD (No Allowances), Without Eggs Steak Crackling Burger Patties Introduction & Inspiration These succulent steak crackling burger patties are versatile—you can cook them in the oven or on the BBQ. With their delightful texture, they create a juicy burger experience that pairs perfectly with a wholesome, nutrient-dense burger 'bun'. In the accompanying video, I’ll guide you through making these flavourful patties and assembling a mouthwatering steak burger. I hope you'll enjoy them. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 2 x Tasty Steak Crackling Burger Patties Main Ingredients: 250g Chateaubriand Steak (or similar) 55g Beef Crackling* Salt To Taste Recipe Instructions Chop the steak and beef crackling into smaller pieces with a knife or kitchen scissors. Add the pieces to a mini blender along with some salt. Blend briefly until all the ingredients are well combined, but avoid over blending. Add the mixture to a glass bowl. Place a pastry circle (or burger patty circle) on top of a piece of greaseproof paper. Add half of the patty mixture into the burger patty 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 (to retain the cooking juices) in a 160c oven for 25 minutes, or until cooked to your liking. Drizzle your steak crackling burger patties with any cooking juices to retain a good PKD ratio. Enjoy! Tips Be sure to use a nice, tender piece of steak. 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 Steak Crackling Burger Patties into various dishes, including the delicious Hearty Steak Burger. 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 (approx. 10g per burger patty), 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. Video

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