Search Results

Regime Type: PKD (With Allowances) Pulled Pork Bread Introduction & Inspiration First of all, what's not to like about pulled pork! It's deliciously succulent and juicy and is a great crowd pleaser, especially when you have lots of family and friends over. So I was eager to create a pulled pork bread that shared these wonderful qualities, with a good PKD ratio, and a taste that both PKD and non PKD folks alike will enjoy! The bread has a nice crust that forms on top and is sturdy enough for sandwiches. It can also be pan fried to make it nice and crispy to accompany various dishes. Please do give this one 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 1 x Pulled Pork Bread Loaf (15cm x 7.5cm x 5cm) Main Ingredients: 200g Pulled Pork Leftovers 70g Lard 60ml Egg Yolk Sauce - Pasteurised 60ml Bone Broth Salt To Taste Glaze: 1 tsp Lard 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 pulled pork is warm. Pour the contents of the pan into a high speed blender, add the egg yolk sauce to the blender and blend everything until the mixture is smooth. Grease a small loaf tin and then place a piece of greaseproof paper to line the base of the tin, with the excess covering the sides and sticking slightly out of the tin (this will make it easier to remove the loaf after cooking). Pour the contents of the blender container into the loaf tin with the help of a spatula. Use the spatula to smooth off the top of the loaf. Place the loaf tin on a baking tray and place in the pre-heated oven for 40 minutes. Once, done, brown the top of the loaf for 5-10 minutes to have a slightly golden finish to it. Keep an eye on the loaf to ensure it doesn't burn! Remove the loaf tin from the oven, use a pastry brush to brush the top of the loaf with a little lard. Allow the loaf to rest on the countertop to cool. If you are not going to be eating the pulled pork bread straightaway, store in an airtight container in the fridge. Tips Ideally, purchase your meat and fat 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 for the egg yolk 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 ). Check out my BBQ Pulled Pork, Bone Broth - 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 Pulled Pork Bread into various dishes. If you do not have any lard to hand, then substitute with tallow or another animal fat. Video

Regime Type: Without Eggs, Strict PKD (No Allowances) Christmas Beef Fudge Introduction & Inspiration These dairy-free beef 'fudge' bites make a perfect party food addition over the festive period. They are wonderfully creamy and delicious and are totally guilt-free. Enjoy them savoury or with a slight touch of sweetness. Both ways are equally scrumptious! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time N/A Serving Size 14 x Mini Christmas Beef Fudge circles Main Ingredients: 70g Beef Crackling Purée 50g Greaves Pâté 50g Tallow - softened 20g Blueberry Honey (Optional) Recipe Instructions Add the softened tallow and greaves pâté to a glass bowl. Use a fork to mash the greaves pâté into the tallow. Add the beef crackling purée to the bowl and give everything a good stir together. For a slight touch of sweetness to your beef 'fudge', add the blueberry honey (Optional) to the bowl and give the mixture one final stir so that all the ingredients are well combined. Use a spatula or spoon to add the mixture to silicone mould tray. Place the tray in the fridge for the 'fudge' to set properly. Once set, you can store the 'fudge' in an airtight glass container in the fridge ( you can also freeze them should you wish and bring out the 'fudge' 5 - 10 minutes before serving). Enjoy! Tips Ideally, purchase your meat and fat from pasture raised animals that are Nitrate, Nitrite & Additive Free. 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. Check out my Beef Crackling Purée and Beef Crackling (for how to make Tallow) recipes for instructions on how to make these. Smallholder's Blueberry Honey is an acacia honey flavoured with wild blueberries, with 100% natural ingredients. Wild blueberries are soaked in crystal-clear acacia honey which gives this handmade speciality its inimitable fruity flavour. You can order this, and other wonderful products, from Eskimo Kitchen in Hungary: Eskimokitchen.eu The Greaves Pâté is made from 100% pork greaves and is an extremely rich, dense and slightly textured paste. Although creamy in texture, the product does not contain any dairy and is also guaranteed free of milk and additives! You can order this, and other wonderful products, from Eskimo Kitchen in Hungary: Eskimokitchen.eu Any ingredients listed as Optional, may or may not be appropriate if you are following Strict PKD with No Allowances. If you are unsure, refer to the Paleolithic Ketogenic Diet Rules document or consult with ICMNI in Hungary ( Home - Nutriintervention ). Video Not Available Yet....

Regime Type: Without Eggs, PKD (With Allowances) Spooky Oxtail Soup Introduction & Inspiration This wonderfully tasty oxtail soup takes on a sinister look for Halloween. It may appear gruesome, but trust me, it will be one of the best meals you'll eat on Halloween night! You'll be fighting off the ghosts for seconds! Go wild and try this spookily good Halloween soup. It's guaranteed to lift your spirits ;-) X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x Spooky Oxtail Soup Main Ingredients: 150g Oxtail - Slow Cooker 190ml Bone Broth 40g Eskimo Marble Sausage Salt To taste Decoration: 4 x Halloween Liver Shapes (See Liver Sheet Recipe) 4 x Halloween 'Chocolates' or Halloween Jellies - Optional Recipe Instructions Make up a batch of oxtail using the slow cooker and then add the oxtail to a pan, together with the slices of sausage and the bone broth. Salt to taste. Heat up the soup until it's nice and hot, stirring from time to time. Soup Assembly Instructions: Decorate the outside of your soup bowl with some Halloween Liver Shapes of your choice. Use a ladle to pour the hot soup ingredients into the soup bowl. Add some Halloween 'Chocolates' or Jellies to the top of your soup and serve immediately. Have a spooky Halloween! Tips 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. I used very fatty oxtail for this recipe and so I only needed to add a very small amount of fat using the Halloween 'chocolates'. If you are needing to add more fat you can add some extra 'chocolates' or other animal fat for a perfect PKD ratio. You can also use Halloween 'Jellies' as well for a little extra broth. Check out my Liver Sheet recipe for instructions, so that you can use a Halloween pastry cutter to create your favourite Halloween liver shapes for decoration. Check out my Oxtail - Slow Cooker, Bone Broth - Pressure Cooker, Liver Sheet, Halloween 'Chocolates' and Halloween Jellies recipes for instructions on how to make all of these. The Eskimo Smoked Marble Sausage is a sausage speciality, made from home-grown (Hungarian Big White) pork. It contains only pure salt as a spice. They are made from pork meat (60%) and pork bacon (40%). You can order this, and other wonderful products, from Eskimo Kitchen in Hungary: Eskimokitchen.eu Try different shapes and toppings to jazz your soup up. Crispy Parma Ham flakes make a great addition to the top of your soup as well (see photo). 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....

Basics Filter by Regime PKD (With Allowances) Strict PKD (No Allowances) Without Eggs Dehydrated Liver Sheet Dehydrated Liver Sheet not only boasts a glossy, attractive appearance but also offers a delightful taste. It's versatile and can be used for various purposes, such as decorating cakes, making samosas, crafting cannoli, and so much more! Raspberry Fruit Sheet 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. Brain and Liver Pâté Brain and liver pâté, while it may sound like a bold culinary choice, is simply divine! The pâté is so creamy and delicious thanks to its unique ingredients and preparation process. Brisket Flour Transformed from leftover meat, this savoury brisket flour boasts ideal consistency for baking buns, making pie bases or coating ingredients. To achieve a fine powder you can use a coffee grinder. For a coarse powder, simply leave as is. Roast Beef Flour 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). Pork Jelly Shells These pork jelly shells are great to use as little hors d'oeuvre bases when you're not able to have eggs. They also make pretty decorations for special occasions like birthdays or Easter. Basic Heart Sponge Base 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! Basic Pulled Pork Sponge Base It sounds crazy, but this basic pulled pork sponge base is 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! Basic Tripe Sponge Base This basic tripe sponge base is 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 made savoury. You get to decide! Preparing Sweetbreads 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. Pulled Pork Flour 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! Beef Tripe Flour Beef Tripe 'Flour' was more of an experiment than anything else, given the recent interest in alternatives to conventional flour in the carnivore world. It works well in terms of producing a fine 'flour' with a gorgeous sandy colour. Liver and Egg Pasta The liver and egg 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 fettucine style liver and egg 'pasta', which is a lot more beneficial to our health and well-being, and is delicious to boot! Beef Tripe Pasta The beef tripe 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 fettucine style beef tripe 'pasta', which is a lot more beneficial to our health and well-being, and is delicious to boot! Liver Pasta 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! Crispy Parma Ham Powder 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! 1 2 3 4 1 ... 1 2 3 4 ... 4

Regime Type: PKD (With Allowances) Crispy Tripe Bread Introduction & Inspiration Tripe bread lends itself so well to pan frying, which gives it a wonderful crispiness and a beautiful golden colour. The bread remains soft, yet sturdy and ideal for sandwich toppings or fillings. 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 4 x Crispy Tripe Bread Slices Main Ingredients: 4 x Tripe Bread Slices 15g Tallow for frying Recipe Instructions Make the tripe bread as per the recipe instructions. Cool and then place in the fridge. Remove the tripe bread from the fridge and cut 4 slices of the bread (store the remaining bread in an airtight container in the fridge for use in other recipes). Add the tallow to a frying pan and cook on medium-high heat for a few minutes until the tallow has melted and is hot. Add the 4 tripe bread slices to the frying pan. Use a spatula to flip the slices over every 30 to 45 seconds. Cook until the tripe bread has started to crisp up and has a nice golden colour. Remove the frying pan from the heat and allow the slices to rest for a minute or so. Your Crispy Tripe Bread is now ready! 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. These slices are lovely warm or cold, with savoury or indeed sweet toppings! Be sure to use free range, organic eggs to make the tripe bread. 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

< Back This is a Title 01 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. You can create as many collections as you need. Your collection is already set up for you with fields and content. Add your own, or import content from a CSV file. Add fields for any type of content you want to display, such as rich text, images, videos and more. You can also collect and store information from your site visitors using input elements like custom forms and fields. Be sure to click Sync after making changes in a collection, so visitors can see your newest content on your live site. Preview your site to check that all your elements are displaying content from the right collection fields. Previous Next

Regime Type: Without Eggs, Strict PKD (No Allowances) Christmas Pâté Yule Logs' Introduction & Inspiration These Yule logs are very straightforward to make and provide a super tasty snack that you can serve over the festive period! These rolls can also be made sweet with a touch of honey - see my other Christmas Pâté & Honey Yule Logs’. I hope you will enjoy these! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 8 rolls (each sheet will make 4 rolls) Ingredients for the rolls: 2 x Beef Tripe Sheets With Beef (each sheet will make 4 rolls): 100g Pressure Cooked Beef Tripe 50g Minced Meat - Cooked 75ml Hot Water / Bone Broth 60g Oven Roasted Bone Marrow (scooped out of the bone and warm) Ingredients for the filling: 20g Liver Parfait per roll (20g x 8 = 160g in total) Recipe Instructions Instructions for the rolls: Preheat oven to 175c (convection- middle shelf) Place all ingredients into a blender and blend for 1 minute or so until the mixture is smooth. Grease a silicone baking mat with tallow or lard. Pour 100ml of the mixture on to the silicone mat 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) Assembly Instructions: Place the beef tripe sheets with beef on a wooden chopping board and cut each sheet into 4 width ways. Add 20g of pâté to one end of the roll so that it is evenly spread out, so that when the strip is rolled, you can see the pâté sticking out of the sides. Place the rolls on a serving plate and enjoy straightaway, or alternatively store the rolls in a glass container with a lid on, until you are ready to serve them. Tips Check out my Bone Broth - Pressure Cooker and Liver Parfait recipes for instructions on how to make these. These taste lovely warm and cold! It's always nice as well to have a few variations of liver pâté on hand so that you can have a few flavour variations for the rolls. Ideally, purchase your meat from pasture raised animals that are Nitrate, Nitrite & Additive Free. Video Not Available Yet....

Regime Type: PKD (With Allowances) Egg Tallow 'Mash' Introduction & Inspiration Tallow, when whipped with egg yolk has a wonderful texture and rich taste to it. It's perfect as 'mash' to accompany your meat dishes. If you haven't tried this new version of 'mash', it's well worth a go! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 90g Egg Tallow 'Mash' Main Ingredients: 75g Beef Tallow 1 Egg Yolk Salt To Taste Garnish Parsley (Optional) Recipe Instructions Add the beef tallow to a glass bowl and leave it out on the kitchen countertop at room temperature. You know the beef tallow is ready to be whipped, when it's possible to mash the beef tallow with the back of a fork. It should still be slightly firm, but not overly hard. Add a touch of salt to the bowl and the egg yolk. Plug in an electric hand whisk and proceed to whisk the ingredients on the lowest speed, until you obtain a nice consistency with soft peaks forming. The tallow will whip to a stiff peak stage as well, so whisk until you get the consistency you are looking for. (To Note: If the tallow is overly soft, you may just need to add the bowl to the freezer briefly for it to firm up a little, before continuing to whisk). Your Egg Tallow 'Mash' is ready to use. Tips Egg tallow 'mash' has a nice vibrant colour and does hold its texture reasonably well, so it can be added to a piping bag for a fancier touch when adding fat to dishes. Ideally purchase your animal fat from pasture raised animals 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 Egg Tallow 'Mash' into your recipes. Be sure to use free range, organic eggs. Whether you can eat eggs may depend on your condition, medical history, the time you have been doing PKD and your health goals. If you're unsure, please consult with ICMNI in Hungary ( Home - Nutriintervention ). Any herbs should be of organic quality, and are only recommended in small quantities for those who have recovered from any kind of health condition. Check out my Beef Crackling recipe for instructions on how to make beef tallow. Video Not Available Yet....

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

Regime Type: Without Eggs, Strict PKD (No Allowances) Oxtail Pizza Introduction & Inspiration I love oxtail, the meat is just so succulent and tender and works perfectly as a pizza topping! Combined with some homemade oxtail mayonnaise slathered on the pizza base, it really does make for a perfect meal. I hope you'll enjoy it too! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x Oxtail Pizza (16cm diameter) Main Ingredients: Ingredients for the base: 1 x Pizza Base - (Pork and Beef Tripe) Ingredients for the topping: 30g Oxtail Mayonnaise (or Alfredo Style Sauce) 75g Oxtail Leftovers 10g Tallow - Grated Garnish Dill - Optional Recipe Instructions Base Instructions: Pre heat the oven to 160c. Prepare the pizza base as per the instructions Pizza Base - (Pork & Beef Tripe). Topping Instructions: Proceed to decorate the pizza base by spreading the mayonnaise evenly over the top of the base. Scatter the shredded oxtail leftovers over the top of the pizza base, and grate some cold Tallow over the top. Garnish the pizza with a sprig of dill if you fancy! Enjoy! Tips Check out my Pizza Base - (Pork & Tripe), Oxtail Mayonnaise, Alfredo Style Sauce and Oxtail - Slow Cooker recipes for instructions on how to make these. Enjoy the pizza warm, or cold. Both versions taste great! Ideally, purchase your meat from pasture raised animals that are Nitrate, Nitrite & Additive Free. Any herbs (if using) should be of organic quality, and are only recommended 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: PKD (With Allowances) Beef Cheek Frittata Introduction & Inspiration This is a quick and easy meal idea that makes good use of succulent beef cheek leftovers. It's quick and easy to prepare and is also very tasty and nutrient dense. You can choose to have your frittata with a slightly runny egg yolk centre. This creates a delightful contrast between the creamy center and the slightly crispy edges. It’s like a savoury custard with a golden top. So go on, try this one out! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x Beef Cheek Frittata (10cm Diameter) Main Ingredients: 200ml Egg Yolk 100g Beef Cheek Leftovers 25ml Bone Marrow Liquid 35g Oven Roasted Bone Marrow (warm) Salt To Taste Recipe Instructions Preheat the oven to 220c and move the oven rack to the centre. Heat the beef cheek leftovers and bone marrow liquid in a pan on medium heat. Use a spatula to break up any large chunks of meat. Once nice and warm add some salt and stir in. Perform a quick taste test to ensure the meat is seasoned sufficiently. Line the base of a springform pan and grease the sides with lard or tallow. Pour the beef cheek mixture into the base of the springform pan and use a spatula or the back of a spoon to press the meat level in the base of the pan. Whisk the warm oven roasted bone marrow and then pour in the egg yolk and add a touch of salt. Whisk the ingredients with an electric hand whisk for a couple of minutes so that everything is well combined before pouring the mixture over the top of the meat. Place the springform pan on a baking tray and cook in a pre-heated oven for 10 minutes*. Remove the beef cheek frittata from the oven and allow to cool down for 5 minutes before serving. Enjoy! Tips *10 minutes will allow for a slightly runny egg yolk in the centre of the frittata. Add a few extra minutes if your prefer the egg yolk to be less runny. Ideally, purchase your meat, fat and offal from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. If you do not have any bone marrow available, simply replace with beef tallow or lard. Be sure to use free range, organic eggs. Whether you can eat eggs may depend on your condition, medical history, the time you have been doing PKD and your health goals. If you're unsure, please consult with ICMNI in Hungary ( Home - Nutriintervention ). Check out my Oven Roasted Bone Marrow, Bone Marrow Liquid and Crumbs and Braised Beef Cheek - Slow Cooker recipes for instructions on how to make these. This Beef Cheek Frittata is delicious served hot or cold! Video Not Available Yet....

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

Regime Type: Without Eggs, Strict PKD (No Allowances) Beef Tripe Soup Introduction & Inspiration I have grown to love beef tripe which is such a versatile ingredient. This simple soup, is wonderful on a cold winter's day. Packed with vitamins and minerals, it will help keep you strong and vibrant! This version of the soup is free of eggs, for those who currently encounter sensitivities. However it's no less enjoyable! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x Bowl of Beef Tripe Soup Main Ingredients: 95g Pressure Cooked Beef Tripe 150- 200ml Bone Broth 40g Whipped Bone Marrow 1 sprig of Parsley (Garnish - Optional) Salt to Taste Recipe Instructions Follow the Beef Tripe - Pressure Cooker recipe per the instructions. On a chopping board chop the tripe into thin strips. Add the tripe to a pan, together with the bone broth and a touch of salt. Warm the soup gently on a low heat. Add the whipped bone marrow and gently stir until all the whipped bone marrow has melted into the soup. Heat the soup until it's the perfect temperature for you. Perform a taste test to ensure the mixture has enough seasoning. Pour the soup into a large soup bowl and season with a sprig of parsley and a pinch of salt (optional). Bon Appetit! Tips Check out my Beef Tripe - Pressure Cooker and Whipped Bone Marrow recipes for instructions on how to make these. Ideally, purchase your meat and offal from pasture raised animals. Try and use white sea salt or rock salt that contains no anticaking agents or other additives. Any herbs should be of organic quality, and are only recommended for those who have recovered from any kind of health condition. For a little added crunch, add some Crispy Parma Ham Flakes on top just before serving. Serve nice and hot on a cold winter's day or whenever you want a nutrient boost! Any ingredients listed as Optional, may or may not be appropriate if you are following Strict PKD with No Allowances. If you are unsure, refer to the Paleolithic Ketogenic Diet Rules document or consult with ICMNI in Hungary ( Home - Nutriintervention ). Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) 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....

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....

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

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....

Regime Type: Strict PKD (No Allowances), Without Eggs Crunchy Veal Heart Introduction & Inspiration Savour the rich textures and deep flavours of this quick and easy gourmet dish. Veal heart serves as the foundation, coated in a savoury veal liver mixture that perfectly adheres the crunchy coarse beef flour coating. Slices of raw bone marrow on top ensure the heart remains nice and succulent during cooking. I hope you'll give this recipe a try! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x Crunchy Veal Heart Main Ingredients: 115g Veal (or Beef) Heart 25g Roast Beef Flour (coarse powder) 25ml Veal Liver 75g Raw Bone Marrow Salt To Taste Recipe Instructions Pre heat the air fryer to 200c. Push the bone marrow out of the bones and chop it into thin slices. Add the veal liver to a high speed blender. Blend the mixture until the veal liver is completely liquidised and smooth. Use a spatula to add the liquidised veal liver to a dish and pour the roast beef flour into another dish. Pat the heart dry with kitchen roll. Using some kitchen tongs, dip the heart into the liquidised liver and coat the heart on both sides. Now, dip the heart into the roast beef flour and use the kitchen tongs to turn the heart slice over in the dish to coat the heart fully on all sides with the flour. Use a spatula to add any remaining liver from the bowl on top of the veal heart. Transfer the heart to an ovenproof plate and place this on a trivet with handles (this will allow you to easily remove the heart at the end of cooking). Sprinkle a little salt over the top of the meat. Place the slices of bone marrow evenly over the top of heart to completely cover it. Once the air fryer has finished preheating, add the trivet and plate to the air fryer and cook for 6 minutes. Once done, remove the trivet and plate from the air fryer. Use a spatula to transfer the veal heart onto a warm serving plate. Pour any cooking juices from the air fryer container over the top of the meat. Enjoy! Tips By keeping the top of the heart covered in fat, the heart remains nice and moist. The recipe tastes great using veal or beef heart. Ideally, purchase your meat, bones, 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 Roast Beef Flour recipe for instructions on how to make this. Another version worth trying is to coat the heart in beef tripe 'rice' and top the heart with beef crackling. Simply adjust the crackling based on how much 'rice' you use for a good PKD ratio. Video

Regime Type: Without Eggs, Strict PKD (No Allowances) Steak Preparation for BBQ Introduction & Inspiration There is nothing more enjoyable over the summer months than to cook outdoors. Cooking meat on the BBQ is ideal, especially when you have family and friends over. This steak preparation video shows how simple it is to prepare steak for the BBQ, which will allow for a succulent steak with juices that are nice and salty. Good quality meat, prepared and cooked to perfection on the BBQ is a very enjoyable taste experience! Recipe Overview Preparation Time Less than 30 minutes (To Note: The steak should be placed in the fridge for a minimum of 1 hour and ideally overnight) Cooking Time 30 minutes to 1 hour (To Note: This will vary depending on the weight of the steak and desired cooking preferences). Serving Size This will vary based on meat weight and serving requirements. Main Ingredients: T Bone Steak Salt To Taste Recipe Instructions Prepare your BBQ grill for cooking and ensure the grill is at the desired temperature. Prepare your steak ahead of time by placing it on a wire rack, placed within a baking tray so that air can circulate around the meat. Use rock salt or sea salt to season each side of the steak with salt. Place the meat on the baking tray in the fridge for at least one hour so that the salt, by the process of osmosis, will allow the juices that initially come out of the meat go back in. The juices of the steak will then be nice and salty. Once the meat has sat in the fridge on the wire rack for at least one hour remove it from the fridge. Pat the meat dry with a paper towel on both sides. This will ensure the meat is ready to cook. Place the steak on the heated BBQ grill and cook until the internal temperature of the meat reaches your desired level of doneness. Once cooked, remove the steak from the BBQ grill onto a serving plate. Allow the steak to rest before slicing it so that the juices in the middle of the steak redistribute towards the outside. Enjoy your succulent BBQ steak! Tips Cooking Times: As a rough guide, for a 1.2kg T Bone Steak, allow 40-45 mins for medium doneness. Before placing your steak onto the BBQ grill, you can brush it with a little melted tallow. This will give the steak a beautiful crust. A digital steak thermometer is a handy device to check the internal temperature of the meat while cooking on the grill, so that you cook your steak to perfection. Serve your succulent steak with some oven roasted bone marrow. Ideally, purchase your meat from pasture raised sources that are Nitrate, Nitrite & Additive Free. Try and use white sea salt or rock salt that contains no anticaking agents or other additives. Video

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) Beef Flakes Introduction & Inspiration Starting with healthy ingredients has always been my priority, and these beef flakes are extremely versatile and give you all the health benefits from grass fed minced beef at the same time! They can be ground into a fine powder similar to flour, or simply kept as bigger flakes for coating your favourite food or indeed for making your favourite desserts. I hope you will find them a handy addition when creating your culinary delights. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x 200g Beef Flakes Main Ingredients: 5 x Beef Sheets Recipe Instructions Make the Beef Sheets as per the recipe instructions. Roughly tear up your beef sheets into a food processor, and then place the lid on the processor and set it on high speed until you achieve the desired flake size (Bigger flakes just require a quick whizz around, and with a slightly longer blend you can achieve a finer powder, similar to flour). Pour the Beef Flakes into an airtight container if you are not using them straightaway, and store in the fridge. Your Beef Flakes are ready to use. Tips Ideally, purchase your meat from pasture raised animals that are Nitrate, Nitrite & Additive Free. Check out my Beef Sheet recipe for instructions on how to make this. Video Not Available Yet....

Regime Type: PKD (With Allowances) Christmas Sponge Pudding Introduction & Inspiration A Christmas dessert that is both delicious and yet effortless to make! Christmas is the season of sharing, and desserts like this are too good not to share with loved ones. It's super simple to whip up, and only comprises a handful of ingredients. I hope you will enjoy it! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time 30 minutes to 1 hour Serving Size 7 x 50ml Ramekins Main Ingredients 100g Pressure Cooked Beef Tripe 45g Lard or Tallow 40g Honey 120ml Warm Water 4 Egg Yolks Optional Toppings Seasonal Berries Recipe Instructions Preheat the oven to 150c. In a pan on low heat, add the beef tripe, the lard or tallow and the water. Once the lard or tallow has melted, then allow the mixture to cool. Transfer the mixture to a high speed blender. Blend for a good 1 -2 minutes until the mixture is really nice and smooth. Meanwhile, in a bowl whisk the egg yolks well with the honey for 2-3 minutes. Pour the blender ingredients into the bowl and whisk all together for a few minutes. Pour the mixture into 7 ramekins or muffins pots. Add the ramekins to the bottom of a deep baking pot. Pour in boiling water into the pot (be careful not to splash any water into the ramekins) so that the water goes about 1 inch up the side of the ramekins (a bain marie - hot water bath). Place the lid on top of the pot. Place the pot into the middle shelf of the oven and cook for 30-35 minutes. Remove the pot from the oven and leave to cool for a couple of hours before serving the sponge puddings. Tips Feel free to decorate the tops of the puddings with a few seasonal berries just before serving. You could also grate some beef crackling on top for a little crunch. 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. 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: PKD (With Allowances) Halloween Fingers Introduction & Inspiration Halloween Fingers are just a fun activity you can do with your family to decorate your Halloween food. They are super simple to make and do not require very long to cook. Make them as detailed as you fancy. The spookier the better! Happy Halloween! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 8 x Halloween Fingers Main Ingredients: 2 -3 Parma Ham Slices (or equivalent) 4 Egg Yolks Recipe Instructions Lay your slices of Parma Ham on a a wooden chopping board. Use a pair of kitchen scissors to cut out rough finger shapes in the form of rectangles. They can be slightly different sizes, as you prefer. On one end of each rectangle cut a u shaped curve (this is where the nail will be formed by the egg yolk). Beat your egg yolks together in a glass bowl. Heat up a pan on medium heat. Once hot, pour in the egg yolk. Now lay your finger shapes on top of the egg yolks (space them out a little). Allow the egg yolk to cook for 4 or so minutes. Once done, use a spatula to transfer the cooked egg yolk from the pan and place it back onto the wooden chopping board. Once cool, cut around the finger shapes with kitchen scissors and when you get to the top of each finger (where you had made a u shape), cut an oval shape in the egg yolk for the nail. You decide how you would like the nails to appear! Your Halloween Fingers are ready to use. Happy Halloween! Tips Ideally, purchase your meat from pasture raised animals that are Nitrate, Nitrite & Additive Free. Be sure to use free range, organic eggs. Use the Recipe Search functionality on the website to discover how to incorporate Halloween Fingers into various recipes. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Pork Sheets Introduction & Inspiration Having pork sheets on hand is very useful for so many different recipes! Not only do they taste nice in their own right, but they can also be used to make rolls, samosas, pork flakes, pie toppings, desserts and so much more. The limit is your imagination! The pork sheets are not only nutrient dense but incredibly sturdy and flexible. I hope you will give them a try as they're super easy to whip up. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 2 x Pork Sheets Main Ingredients: 100g Pork Tenderloin Leftovers 85g Pork Jelly Cubes 60g Oven Roasted Bone Marrow 75ml Bone Broth Salt To Taste Recipe Instructions Preheat the oven to 175c (Convection - middle shelf) Place all the ingredients into a pan on low-medium heat, and allow the bone marrow and pork jelly cubes to melt. Stir often. Once done, allow the mixture to cool slightly. Pour the mixture into a high speed blender and blend until the mixture is smooth. Grease a silicone baking mat with tallow or lard. Pour approx. 140 ml of the mixture on to the silicone mat 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 - 15 minutes (check often towards the end of the cooking time - the mixture should not be wet or stick to your finger when touched) Once cooked, remove the baking tray from the oven and place on the kitchen countertop. Allow to cool for several minutes. 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 remembered to grease the mat first). Follow the above steps to make the second sheet. Your Pork Sheets are now ready to use. If you are not going to be using the sheets straightaway, then store them in some greaseproof paper (or fold them into an airtight container) and keep refrigerated. Tips Ideally, purchase your meat and fat from pasture raised animals that are Nitrate, Nitrite & Additive Free and try and use white sea salt or rock salt that contains no anticaking agents or other additives. Check out my Bone Broth - Pressure Cooker recipe for instructions on how to make this. Pork Sheets can be used in a number of ways, including for samosas, wraps, rolls etc. Use the Recipe Search functionality on the website to discover more. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Tasty Beef and Heart Burger Patties Introduction & Inspiration Beef and heart is a lovely combo for burger patties. They are juicy and delicious when cooked and full of flavour. They are super quick to make, have a great PKD ratio and can be made ahead of time if need be. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 2 x Tasty Beef and Heart Burger Patties (9cm diameter) Main Ingredients: 160g Chateaubriand Steak (or similar) 90g Veal Heart 55g Tallow 20g Beef Crackling (represents 33g fat) Salt To Taste Recipe Instructions Chop the veal heart and steak into small pieces. Add the pieces to a mini blender along with the salt and lard. Blend briefly until all the ingredients are well combined, but avoid over blending. Place a pastry circle (or burger patty circle) on top of a piece of greaseproof paper. Add half of the patty mixture from the blender into the circle. Use a spoon/burger patty press to press the patty down into a nice burger patty shape. Carefully remove the circle from around the patty. Repeat, to make the second burger patty. If you're not cooking your burger patties straightaway, place the patties in an airtight container in the fridge. Otherwise, go ahead and cook the patties in a shallow dish in the oven (to retain the cooking juices) . Add the beef crackling to the top of your burger patties (to ensure a good PKD ratio) and drizzle with any cooking juices. Enjoy! Tips Ideally, purchase your meat, fat and offal from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Check out my Beef Crackling recipe for instructions on how to make this. Use the Recipe Search functionality on the website to discover how to incorporate Tasty Beef and Heart Burger Patties into various dishes. If you don't have any beef crackling available, then simply use pork back fat, lard, tallow, bone marrow or other animal fat to ensure a good PKD ratio of meat to fat. The burger patties cook up really well in the oven. A small amount of fat will be rendered during the cooking process, so be sure to pour the juices over your burger at the end to retain a good PKD ratio. If you have an issue with consuming liquid fat, then simply reserve this for another recipe and add some extra fat to the tops of your burger patties to retain a good PKD ratio. If you are new to eating heart, then veal heart is certainly very mild. While you get used to incorporating heart, you can simply add slightly more steak and less heart if need be. Video Not Available Yet....