Regime Type: PKD (With Allowances) Liver and Egg Sheet Introduction & Inspiration If you're looking for a sheet that can be used for various recipes including lasagna's and rolls, look no further! Liver turns out to be the perfect ingredient as it cooks into a sturdy sheet and yet remains so very flexible. As a little twist to the basic liver sheet, if you tolerate egg yolks well, you can make this slightly modified version by adding egg yolks on top. The sheets are super simple to whip up and don't require much cooking time. I hope you'll enjoy the possibilities that nutrient dense liver and egg sheets can provide to your health in various recipes. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x Liver and Egg Sheet Main Ingredients: 200g Veal Liver 95ml Egg Yolk (~6) Salt To Taste Lard for Greasing Recipe Instructions Preheat the oven to 160c (convection - middle shelf). Remove any silvery membrane from the liver if you can (just to make the final mixture smoother), before placing it into a high speed blender with some salt. Blend, until the mixture is nice and smooth. Grease a silicone baking mat (e.g. De Buyer) with lard. Pour the mixture on top of the silicone mat on a baking tray and spread out a thin, even layer of the mixture using a spatula to cover the mat. Place the baking tray in the oven and cook for 3 or 4 minutes. Remove the baking tray from the oven and pour the egg yolk over the top of the liver sheet. Use a spatula to spread the egg yolk evenly over the liver sheet. Place the baking tray back in the oven and cook for a further 10 minutes (check often towards the end of the cooking time to avoid the egg bubbling up too much. You should be able to peel the sides of the sheet up, without any ingredients sticking to the mat). Remove the baking tray from the oven and allow the sheet to cool on the kitchen countertop for 10 minutes or so. If you are not going to be using the liver & egg sheet straightaway, transfer it on to some greaseproof paper and cover. Place it in the fridge. Tips Ideally, purchase your meat and offal from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Be sure to use free range, organic eggs. If you do not have any lard for greasing your mat, substitute with tallow. If you do not have any lamb liver, you can certainly use veal or beef liver as well. Use the Recipe Search functionality on the website to discover how to incorporate liver and egg sheets into various dishes. As a slightly variation, you can also make a liver and egg sheet too, if you do ok with egg yolks of course. See my Liver and Egg Sheet recipe for this slightly modified version. To achieve an even thinner sheet, you can also add a small amount of bone broth to make the liver mixture slightly thinner before pouring it on top of the silicone mat. Be sure to add an appropriate amount of fat to accompany your sheet, to achieve a perfect PKD ratio. Video

Regime Type: Without Eggs, Strict PKD (No Allowances) Lamb Crispy Wafers Introduction & Inspiration These Lamb Crispy Wafers are a nice, vibrant orange colour. They have a lovely flavour profile to them and can be used to garnish various recipes as well as provide an unusual touch to your recipe creations in the form of basket/bowl to place desserts or other ingredients into, as rolls or as a wafer accompaniment for various dishes. The texture is also super fine like Filo Pastry, so they add a delicate, crispy touch to other recipe ingredient textures. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 2 x Lamb Crispy Wafers Main Ingredients 50g Pork Jelly 35ml Lamb Cooking Juices Salt To Taste Recipe Instructions In a pan on low heat melt the pork jelly with the lamb cooking juices and a little salt (if using) and stir the mixture until everything is well combined. Just before the lamb pork jelly mixture is ready (30 - 45 seconds), heat your crepe pan up on medium-high heat. Once the crepe pan is hot, pour approximately half of the mixture into the crepe pan and use a pastry brush and work quickly to brush the mixture over the surface of the hot crepe pan. You will need to give it a few coats. When the pan is sufficiently hot, you should see the mixture soon change to a light brown type colour within a few seconds. At this point, act quickly with a spatula to lift up the edges of the wafer and then use a pair of kitchen tongs to remove the wafer from the base of the crepe pan on to a serving plate. Repeat the above steps until all the lamb pork jelly mixture has been used up. Your Lamb Crispy Wafers are now ready to use! Tips Be sure to use some kitchen tongs to remove the wafers from the pan. It's so much easier with your hands! If you remove the Lamb Crispy Wafer quickly from the hot crepe pan and place it in a rack in a U shape, the wafer can be used as a taco holder. Ideally, purchase your meat, skin and animal fats 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 Leg Of Lamb - Slow Cooked In The Oven, Pork Jelly Cubes and Bone Broth - Pressure Cooker recipes for instructions on how to make these. If you do not have any lamb cooking juices handy, then simply substitute with bone broth. Bear in mind that the protein content of gelatine needs to be taken into account when you add fat for PKD purposes. Video

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....

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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: 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) Crispy Wafers Introduction & Inspiration Crispy Wafers are just a fun little thing you can make with Pork Jelly Cubes and Bone Broth. They can be useful as a basket/bowl to place desserts or other ingredients into, as rolls or just simply eaten as is or with a little bacon mayonnaise or other type of topping, almost like you would do with poppadoms. The texture is also super fine like Filo Pastry. This plain version is wonderfully neutral. If you prefer a slight hint of flavour check out some of my other versions. They are also super quick to make. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 2 x Crispy Wafers Main Ingredients: 50g Pork Jelly Cubes 35ml Bone Broth Salt to Taste Recipe Instructions In a pan on low heat melt the pork jelly with the bone broth and a little salt (if using) and stir the mixture until everything is well combined. Just before the pork jelly mixture is ready (30-45 seconds), heat your crepe pan up on medium-high heat. Once the crepe pan is hot, pour approximately half of the mixture into the crepe pan and use a pastry brush and work quickly to brush the mixture over the surface of the hot crepe pan. You will need to give it a few coats. When the pan is sufficiently hot, you should see the mixture soon change to a light brown type colour within a few seconds. At this point, act quickly with a spatula to lift up the edges a tiny bit all away around the wafer and then use a pair of kitchen tongs to remove the wafer from the base of the crepe pan on to a serving plate. Repeat the above steps until all the pork jelly mixture has been used up. Your Crispy Wafers are now ready to use! Tips If you remove the Crispy Wafer quickly from the hot crepe pan and place it in a wire rack in a U shape, the wrap can be used as a taco holder. Ideally, purchase your meat, skin and animal fats 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 Pork Jelly and Bone Broth - Pressure Cooker recipes for instructions on how to make these. Bear in mind that the protein content of gelatine needs to be taken into account when you add fat for PKD purposes. (So for this recipe consider adding 16g fat). Video

Regime Type: PKD (With Allowances) Savoury Brunch Sandwich Introduction & Inspiration I love a nice tasty sandwich with lots of nutrient dense ingredients that gives you that extra boost when you have a busy day ahead of you. This is that sandwich! It's super easy to make, and goes down very well! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x Savoury Brunch Sandwich Main Ingredients: 2 x 'Bread' Circles - Oxtail 2 x Egg Yolks 20g Parma Ham 1 x Oxtail Jelly Heart (Optional Decoration) 25g Liver Parfait Salt to Taste Recipe Instructions Prepare the 'Bread' circles as per the recipe instructions. Beat the egg yolks in a bowl and add a touch of salt. Place the Parma ham slices in a frying pan and cook on medium heat for a couple of minutes until they crisp up, or until your desired level of doneness. In another frying pan, add a metal pastry circle (6cm diameter) to the centre of the pan and pour in the egg yolks. Cook for a couple of minutes on either side. On a serving plate spread the Liver Parfait over the bottom of the two circles. Once done, place the circles top side down, so that the Liver Parfait is on top. On one of the circles, add the strips of Cooked Parma ham, followed by the egg yolk circle. Finish by adding the remaining circle on top (with the Liver Parfait side down). Your Savoury Brunch Sandwich is now ready. Enjoy! Tips Check out my 'Bread' Circles - Oxtail and Liver Parfait recipes for instructions on how to make these. Ideally, purchase your meat from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Be sure to use free range, organic eggs. Whether you can eat eggs may depend on your condition, medical history, the time you have been doing PKD and your health goals. If you're unsure, please consult with ICMNI in Hungary ( Home - Nutriintervention ). Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Beef Crackling Crumbs Introduction & Inspiration Beef crackling crumbs 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 will give them a go! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 80g Beef Crackling Crumbs Main Ingredients: 80g Beef Crackling Recipe Instructions Make the Beef Crackling as per the recipe instructions. Place the beef crackling in the fridge or freezer (if you're not using it straightaway) to ensure the beef crackling is nice and chilled before turning it into crumbs. Pour the desired quantity of the beef crackling crumbs in a small mini-blender, and pulse the ingredients until the beef crackling resembles crumbs. Your Beef Crackling Crumbs are now ready to use. They can be placed in an airtight container and stored in the fridge or freezer. 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. Check out my Beef Crackling recipe for instructions on how to make this. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Tasty Beef and Liver Burger Patties Introduction & Inspiration These burger patties are so juicy, tender and delicious! It's a great way of including liver on a regular basis. If you don't like organ meat these patties will change your mind, because they are so incredibly nutritious and tasty! The patties only take a couple of minutes to prepare, don't require any egg and cook up great in the oven. So go on, give them a try! Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 2 x Tasty Beef and Liver Burger Patties Main Ingredients: 140g Chateaubriand Steak (or similar) 80g Veal Liver 10g Pork Jelly Cubes - melted 50g Bone Marrow Salt To Taste Topping For Your Burger Patties (For a good PKD ratio)* 9g Beef Crackling (represents 15g fat) 15g Bone Marrow Recipe Instructions Chop the veal liver and steak into small pieces. Add the pieces to a mini blender along with the salt, bone marrow and melted pork jelly. Blend briefly until all the ingredients are well combined, but avoid over blending. Place a pastry circle (or burger patty circle) on top of a piece of greaseproof paper within a large shallow dish (to retain the cooking juices) on a baking tray. Add half of the patty mixture from the blender into the circle. Use a spoon or burger patty press, to press the patty mixture down into a nice burger patty shape. Carefully remove the circle from around the patty. Repeat the above step, to make the second burger patty. If you're not cooking your burger patties straightaway, place the patties in an airtight container in the fridge, otherwise go ahead and cook the patties in the oven or a frying pan until cooked to your liking. Divide the beef crackling and bone marrow between 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 Pork Jelly Cubes recipe for instructions on how to make this. Use the Recipe Search functionality on the website to discover how to incorporate tasty beef and liver burger patties into various dishes. *The burger patties cook up really well in the oven. It's my favourite way of cooking them so far. A little fat will be rendered during the cooking process (approx. 40g total), so be sure to pour the juices back over your burger patties at the end to retain a good PKD ratio. If you are eating the patties on burger buns, then instead of consuming the liquid fat in the form of cooking juices, simply reserve this fat for another recipe and add some extra beef crackling to the tops of your burgers to retain a good PKD ratio. If you don't have any beef crackling available, then simply use pork back fat, lard, tallow, bone marrow or another animal fat to ensure a good PKD ratio of meat to fat. If you are new to eating liver, then veal liver is certainly very mild as compared to beef liver. While you get used to the flavour, you can simply add slightly more steak and less liver if need be. Aim to use a nice tender cut of steak. Video

Regime Type: Without Eggs, PKD (With Allowances) Two Hearts 'Cheesecakes' Introduction & Inspiration This is a delicious cheesecake for Valentine's Day or indeed for any special occasion. The 'cheesecake' base has a nice kind of crunch to it like a traditional biscuit base. The 'cheesecake' filling is very smooth, with a flavour profile that is not particularly strong with respect to the liver and the topping compliments the base very well. It’s a very satisfying savoury type dessert. I hope you'll enjoy it! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than one hour Serving Size 2 x Two Hearts 'Cheesecakes' Main Ingredients: Base: 60g Greaves Pâté 40g Beef Sheet (roughly ground) 1 Tsp Honey (Optional) Topping: 50g Beef Tripe 'Cheesecake' Filling - Sweet 50g Liver Parfait 1 Tsp Honey (Optional) Decoration: 20g Crispy Parma Ham Flakes 5g Beef Crackling 15g Beef Sheet Shapes (Optional) Recipe Instructions Base Instructions: Soften the Greaves Pâté in the microwave on low power for 15 to 20 seconds. Add the Greaves Pâté to a bowl along with the other ingredients. Use a spoon to incorporate all the ingredients well together. Place a piece of greaseproof paper onto a tray that's large enough to hold both cheesecake bases. Place the 'cheesecake' circular rings on top of the greaseproof paper. Spoon the base mixture evenly between the two circles and then use the back of a spoon to level the mixture off so that the 'cheesecake' bases are as level as possible. (the mixture will come roughly half the way up the circle). Cover the tray with clingfilm and then place the cheesecake' bases in the freezer. Topping Instructions: Make the Tripe 'Cheesecake' Filling - Sweet as per the recipe instructions. Place the required amount of filling into a glass bowl. Add the Liver Parfait and honey to the glass bowl and then use a spoon to mix all the ingredients well together. At this point, remove the 'Cheesecake' bases from the freezer. Divide the Topping mixture evenly between the two circles, and use a spoon to level off the tops of the 'Cheesecakes' so that they're as level as possible. Place the Liver 'Cheesecakes' in the freezer for 10-15 minutes until the topping is slightly harder (this will allow you to remove the circular ring from around each cheesecake a little easier). Remove the circular rings from around each 'Cheesecake'. 'Cheesecake' Assembly & Decoration: Chop up the Beef Crackling on a wooden chopping board into little pieces. To decorate each 'Cheesecake', add a heart shape in the centre of the 'Cheesecake' out of crispy Parma ham flakes , and then encircle this heart with a heart made out of Beef Crackling. Finally add some Beef Sheet Circle Shapes on top of each 'Cheesecake'. The Two Hearts 'Cheesecakes' are now ready to serve. Bon Appetit! Tips Check out my Beef Tripe - Pressure Cooker, Beef Tripe 'Cheesecake' Filling - Sweet, Crispy Parma Ham Flakes and Liver Parfait recipes for instructions on how to make all of these. Ideally, purchase your meat from pasture raised animals that are Nitrate, Nitrite & Additive Free. 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. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Beef Crackling Introduction & Inspiration Beef Crackling is such an amazing by-product of making tallow. These delicious and nutritious nuggets of goodness are so satiating and can be enjoyed as-is, or used in a variety of different ways in recipes. You will love making your own beef tallow, just to appreciate these yummy treats! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 215g Beef Crackling (made from rendering 900g Beef Suet) Main Ingredients: 900g Beef Suet Fat Salt To taste Recipe Instructions Instructions using an Air Fryer Chop the beef suet fat into 4-5 cm cubes approximately. Place the cubes in the basket of an air fryer. Air fryer the cubes, stirring periodically until the cubes reduce in size and most of the fat is rendered. Below are some rough guidelines to use when melting your beef suet ( based on the Ninja Tendercrisp machine on the Air Crisp setting): Temperature Setting 185c - cook for 10 minutes Stir Temperature Setting 190c - cook for 8 minutes Stir Temperature Setting 190c - cook for 5 minutes Stir Temperature Setting 185c - cook for 2 minutes Once the Beef Crackling is done to your liking, carefully remove the crackling with some kitchen tongs, and place them into a glass bowl. If you like these with a touch of salt (depending on what recipes you will be using them in), now is the perfect time to add some while they're warm. Once the Beef Crackling has cooled down, it can be stored in the fridge for several days (although I have found that it doesn't last that long!). Tips If you do not have an air fryer, don't despair. You can simply melt the Beef Suet cubes in a large pot on the stove. It will take a little longer, but the results are well worth the effort! While it can be tempting to add salt to the beef crackling cubes while it is cooking, I tend to only salt my beef crackling once I have removed it from the air fryer, since I want the tallow I am making to be as pure as possible and without any added salt. Beef Crackling can be used as your fat accompaniment for many recipes, as a change from other animal fats. Check out my Beef Crunchies recipe for ideas on how to use this wonderful Beef Crackling. Ideally, purchase your beef suet from pasture raised animals. Try and use white sea salt or rock salt that contains no anticaking agents or other additives. Video

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Regime Type: Without Eggs, PKD (With Allowances) Blueberry Coulis Introduction & Inspiration This vibrant and versatile Blueberry Coulis is perfect for serving with ice cream, pancakes or layered up in creamy desserts. The use of bone broth instead of just water is also an amazing way to include some extra nutrients. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x 160 ml pot of Blueberry Coulis Main Ingredients: 125g Blueberries 100ml Bone Broth 15g - 20g Honey Recipe Instructions Rinse the blueberries under running water. Place the blueberries into a small pan with the bone broth. Cook on low heat and stir regularly. Cook until the blueberries are nice and soft. Remove the pan from the heat and pour the mixture into a high speed blender. Blend well for 20-30 seconds. Perform a quick taste test to see how sweet the mixture is already. Initially add 15g honey and then mix again in the blender. Check the taste and if necessary add a further 5g of honey and check again. Simply add 5g increments of honey each time until you are happy with the sweetness, since the blueberries may already be reasonably sweet if they are quite ripe. Pour the contents of the blender through a fine mesh sieve, into an airtight glass container. This will help ensure no seeds are present in the Coulis. Once the mix has cooled down, place the glass jar in the fridge. Tips Depending on how ripe your blueberries are, you may wish to adjust the honey accordingly. Any fruit and honey should be of organic quality, and are only recommended for those who have recovered from any kind of health condition. Video Not Available Yet....

Regime Type: Without Eggs, PKD (With Allowances) Raspberry Coulis Introduction & Inspiration Raspberry Coulis has such a vibrant colour and lovely flavour, without being overly sweet. It's perfect for drizzling over ice creams and incorporating into other dishes. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x 75ml Raspberry Coulis Main Ingredients: 90g Raspberries 25g Honey 15ml Water Recipe Instructions Combine the honey, water & raspberries in a pan and cook on low-medium heat stirring often, until the honey has dissolved into the water and the fruit is soft (3-4 minutes). Place the mixture into a blender and blend until the mixture is smooth. Pour the mixture through a fine-mesh strainer set over a medium-sized bowl. Stir and push on the solids with the back of a spatula until all of the liquid has been extracted. This will take a few minutes as the mixture will be thick. Discard the raspberry seeds. Store in the refrigerator for 5-7 days or in the freezer for 2-3 months. Tips Any honey and fruit should be of organic quality, and are only recommended for those who have recovered from any kind of health condition. Video Not Available Yet....

Regime Type: PKD (With Allowances) Pork Terrine Introduction & Inspiration What could be nicer over the festive period than a beautiful terrine. A night in the fridge, and it will cut into beautiful rectangular slabs with the pork fat studded throughout like jewels. Most importantly, it will sit happily in the fridge for several days, but also freezes well-wrapped, meaning you can make it now, and then not think about it again until the day before you wish to serve it as a quiet supper, or as an impressive starter. It has a great PKD ratio too. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Up to 1 Hour Serving Size 1 x Pork Terrine (17.5cm x 11.5cm x 6cm) Main Ingredients: 325g Pork Shoulder (minced) 380g Pig's Throat (or else Pork Belly) 1g Rosemary (Optional) 10g Crispy Parma Ham Powder (Optional) 35ml Egg Yolk (~2 egg yolks) 4 Frozen Raspberries or Cherries - Pitted (Optional) 25g Smallholder's Blueberry Honey (Optional) 6g Salt Recipe Instructions Chop the pork into rough cubes in preparation for mincing. Cut the pork neck into medium-sized cubes, approximately 2 cm square. Pass the pork through the mincer and place it in the mixing bowl. Add the salt, rosemary and Crispy Parma Ham Powder (if using). Mix together on medium speed for up to 3 minutes. Add the egg yolk and mix on low speed for a further 2 minutes until the mixture resembles a sticky paste. Then add the pork neck, the blueberry honey and a few raspberries or cherries (if using). Mix for an additional 1-2 minutes on low speed until the mixture becomes cohesive. Pour the mixture into the terrine dish and press downwards to fill out into the corners and remove any air bubbles. Place the dish under the grill, close to the heating element, until the top of the terrine forms a light brown crust (around 10 minutes). Cook the terrine uncovered in the oven at 160°C for 45 minutes to one hour. Use a thermometer to monitor the internal temperature of the terrine. The terrine is ready when the core temperature reaches 80°C. Once cooked, cover the dish and leave it to rest at room temperature for 2 hours. Then place it in the fridge and let it rest overnight. You can eat the terrine the next day or keep it for up to 3 days unsliced and covered in the fridge. Ensure you take the terrine out of the fridge at least 30 minutes before slicing and serving. Tips Ideally, purchase your meat, 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 ). Any honey, fruit or 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 Crispy Parma Ham Powder recipe for instructions on how to make this. Use the Recipe Search functionality on the website to discover how to incorporate Pork Terrine into various dishes. Pig's throat is a kind of "fatty lard" and so allows the terrine to have a perfect PKD ratio. If you cannot get hold of pig's throat, then use some pork back fat or some pork belly. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Savoury Bagels/Donuts - Oxtail Introduction & Inspiration Savoury Bagels/Donuts - Oxtail Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 4 x Savoury Bagels/Donuts - Oxtail Main Ingredients: 150g Oxtail Leftovers 45ml Bone Broth 75g Lard Salt To Taste Recipe Instructions Pre heat the oven to 160c. Prepare the oxtail as per the recipe instructions. Grease the insides of the individual metallic bagel/donut moulds with tallow or lard. Warm all the ingredients in a pan on low heat, until the lard has fully melted and the ingredients are warm. Pour the ingredients into a high speed blender and blend until you obtain a smooth mixture. Use a spoon to carefully add the oxtail to the individual donut moulds until full to the top, and then smooth the mixture so that it's level. Place the individual bagel/donut moulds onto a baking tray and place the tray in the centre of a pre heated oven for 25 minutes. Use the ‘browning’ option on your oven to brown the bagels/donuts for 3-5 minutes (keep an eye on them so that they don't burn!) Remove the baking tray from the oven and allow the bagels/donuts to cool for 15 or so minutes on the kitchen countertop. If you are not using your bagels/donuts straightaway, place them in an airtight container and store them in the fridge. Tips If you do not have individual bagel/donut moulds, then simply use a bagel/donut mould that has several holes. Ideally, purchase your meat from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Check out my Bone Broth - Pressure Cooker and Oxtail - Slow Cooker recipes for instructions on how to make these. Video Not Available Yet....

Regime Type: 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) Beef And Lamb Soup Introduction & Inspiration This soup makes for a nice hearty dish on a cold winter’s day, or just about any day actually! I find that the lamb kidney has a similar texture, look and mouthfeel to mushrooms when cooked, but with much more to offer! The soup is very tasty, satisfying and so easy to prepare. Enjoy! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x Beef And 'Mushroom' Soup Main Ingredients: 75g Beef - Freshly Minced 75g Lamb - Freshly Minced 50g Lamb Kidney 70g Whipped Bone Marrow (Reserve 2 teaspoons for decoration) 150ml Bone Broth 40g Eskimo Smoked Mangalica Dwarf Sausage (or similar) Salt To Taste Sprig Parsley or Dill (Optional) Recipe Instructions Wash the lamb kidney under running water and then pat it dry with a paper towel. On a wooden chopping board, chop the sausage into small cubes, and then chop the lamb kidney into mushroom shaped bits. In a frying pan on medium-heat, fry the cubes of sausage. After 3 minutes add the minced lamb and beef to the frying pan and continue to cook until the meat is almost cooked. Add a pinch of salt and then pour in the bone broth and add the pieces of lamb kidney. Stir all the ingredients well together. Turn down the heat slightly, stir from time to time and cook for a further 5-6 minutes or until the lamb kidney is done. Perform a taste test to ensure the mixture has enough seasoning. Slowly incorporate the whipped bone marrow into the frying pan mixture and gently stir in with a spatula. Pour the soup into a bowl, top with the remaining Whipped Bone Marrow and a sprig of parsley or dill (optional). Enjoy! Tips Check out my Whipped Bone Marrow and Bone Broth - Pressure Cooker recipes for instructions on how to make these. If you are able to tolerate egg yolks, then why not whisk an egg yolk with the bone marrow. If you decide to do this, use a ladle to pour a tiny amount of the hot broth from the pan into the egg mixture and stir until the broth has been fully incorporated. Finally add the egg mixture into the beef, lamb, kidney and sausage ingredients in the pan and stir well so that everything is fully combined. Garnish the soup with fresh dill or parsley and serve nice and hot 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 ). Ideally, purchase your meat from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Any herbs should be of organic quality, and are only recommended for those who have recovered from any kind of health condition. Eskimo Smoked Mangalica Dwarf Sausage is a traditional homemade smoked sausage made simply with sea salt and pork, allowing the full flavour of the Mangalica-Duroc pork to shine through. It's also a perfect food for those with allergies or food sensitivities due to the absence of any spices. For best results do not overcook it (it can also be eaten raw). You can order this, and other wonderful products, from Eskimo Kitchen in Hungary: Eskimokitchen.eu Video

Regime Type: Without Eggs, PKD (With Allowances) Christmas 'Chocolates' Introduction & Inspiration These PKD 'chocolates' are a nice, guilt free treat to have over the festive period. They contain good quality ingredients, and will provide a nice burst of colour and flavour to your culinary masterpieces. I hope you'll enjoy them. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 30 x Christmas 'Chocolates' (small) Ingredients: Base 'Chocolate' Ingredients: 130g Bone Marrow Liquid 70g Tallow 30g Honey* (optional) 15ml Raspberry Coulis Colour Variation 15ml Blueberry or Blackberry Coulis Recipe Instructions Place the bone marrow liquid, tallow and honey (if using) in a pan, on low heat. Keep stirring the mixture until the honey has completely dissolved and the fats have melted. Pour the contents of the pan through a sieve (and ideally a cheesecloth), into a glass jug. You now need to wait until the mixture has begun to cool down, to the point of beginning to set again (but still easily mixable). If you would like your chocolates to have a hint of colour to them, you can now add a little coulis to your base 'chocolate' ingredients. Give this a good stir in. Pour the mixture into your favourite Christmas moulds and then place them level, in the freezer, to set. Once the chocolates have set, transfer them from the mould into a glass container with a lid, and keep them in the freezer until you're ready to use the 'chocolates'. Tips *Check the taste and if necessary add a further 5g of honey and check again. Simply add 5g increments of honey each time until you are happy with the sweetness. The more coulis you add to the base ingredients, the more likely that this may not set fully, even in the freezer. Ideally, purchase your bones and fat from pasture raised animals that are Nitrate, Nitrite & Additive Free. Any honey and fruit, if using, should be of organic quality, and are only recommended in small quantities for those who have recovered from any kind of health condition. Check out my Bone Marrow Liquid and Crumbs and Raspberry/Blackberry/Blueberry Coulis recipes for instructions on how to make all of these. Use the Recipe Search functionality on the website to discover how to incorporate Christmas 'Chocolates' into various dishes. Video Not Available Yet....

Regime Type: PKD (With Allowances) Beef Cheek And Sausage Soup Introduction & Inspiration I had some beef cheek leftovers to use up and wanted to make a soup that was both flavourful and super creamy. This soup did not disappoint! It's super filling and perfect as a nutrient dense meal. I hope you'll give it a try. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x Serving Beef Cheek And Sausage Soup Main Ingredients: 130g Beef Cheek Leftovers 150ml Bone Broth 1 Egg Yolk 45g Whipped Bone Marrow 40g Smoked Sausage Salt To Taste 1 Sprig of Parsley (Garnish - optional) Recipe Instructions Follow the Braised Beef Cheek - Slow Cooker recipe as per the instructions. In a medium pan, add the shredded beef cheek and the bone broth, as well as a touch of salt (optional). Cook on a low heat for 5 or so minutes, until the bone broth and beef cheek are nice and warm. Meanwhile, on a wooden chopping board, cut the smoked sausage into small cubes. Add the sausage cubes to a frying pan and cook for 2-3 minutes. Add the sausage cubes and any juices from the frying pan to the medium pan with the bone broth and beef cheek in, mixing well to combine all the ingredients. Perform a taste test to ensure the mixture has enough seasoning. Soup Assembly Instructions: In a large bowl whisk the egg yolk and whipped bone marrow together. Use a ladle to pour a tiny amount of the hot broth from the pan into the egg mixture and stir until the broth has been fully incorporated. Repeat until all the broth mixture from the medium pan has been used up, and only the beef cheek and sausage remain in the pan. Finally add the egg mixture into the beef cheek and sausage ingredients in the pan and stir well so that everything is fully combined. At this point you could always put the pan back on the heat for a couple more minutes if your soup needs a quick blast of heat before serving. Otherwise, simply pour the soup into a bowl and enjoy all the wonderful flavour combinations! Bon Appetit! Tips Check out my Braised Beef Cheek - Pressure Cooker, Bone Broth - Pressure Cooker and Whipped Bone Marrow recipes for instructions on how to make these. Garnish the soup with a sprig of fresh parsley and serve nice and hot on a cold winter's day or whenever you want a nutrient boost! Ideally, purchase your meat from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Be sure to use free range, organic eggs. Whether you can eat eggs may depend on your condition, medical history, the time you have been doing PKD and your health goals. If you're unsure, please consult with ICMNI in Hungary ( Home - Nutriintervention ). Any herbs should be of organic quality, and are only recommended for those who have recovered from any kind of health condition. Video

Regime Type: PKD (With Allowances) Cured Egg Yolks Introduction & Inspiration Cured Egg Yolks add great umami flavour to any dish and have a lovely vibrant colour. Just grate it over your favourite dishes to add an extra note of flavour. When grated, they taste a little like finely grated Parmesan cheese. X Nic Recipe Overview Preparation Time Less than 30 minutes (Once made, they need to be refrigerated for one week, before oven drying) Cooking Time 1 hour Serving Size 5 x Cured Egg Yolks Main Ingredients: 5 Egg Yolks 1kg Salt Recipe Instructions To salt cure the egg yolks, use a deep dish and fill it 1 inch deep with salt. With the back of a spoon, create spaced out wells. Gently drop an egg yolk into each of the wells. Top the yolks with another inch of salt, making sure not to break them and that they are fully covered. Cover the dish and refrigerate for 1 week. ********** After 1 week, it is time to remove the egg yolks from the fridge. Pre-Heat your oven to 95c. Gently dig out each yolk, wiping off any excess salt. The yolks will be firm but slightly sticky when you touch them. Quickly rinse the yolks under running water and dab them dry with some kitchen roll. Space the yolks out on a wire rack on a baking tray. Place the baking tray in the centre of the oven and dry the yolks in the oven for 1 hour to 1 hour 15 minutes. Once the yolks are dried, remove the baking tray from the oven and allow the cured egg yolks to cool completely before placing them in an airtight container in the fridge (for up to 2 weeks). You could also freeze them for up to 1 month. You can now use your cured egg yolk as a topping for soups, desserts and many side dishes, as you would a hard cheese. Tips You can use more or less egg yolks, as you see fit. Try a small number of egg yolks to begin with, just to see if you actually like the savoury flavour of cured egg yolks. Once you realise that you love them, given the time needed to cure the eggs, I would recommend making at least 6 egg yolks if not more! Try 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 ). Use the Recipe Search functionality on the website to discover how to incorporate Cured Egg Yolks into various dishes. Video Not Available Yet....

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