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Regime Type: Without Eggs, Strict PKD (No Allowances) Greaves Pate Frosting Introduction & Inspiration Eskimo Pork Greaves Pâté is delicious in its own right and when combined with a few other ingredients it becomes perfect as a sweet or savoury frosting for cakes or buns, with its light and creamy texture. This frosting is perfect for use in a piping bag and sets perfectly. I hope you will give this a try. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time N/A Serving Size 1 x 90ml Greaves Pâté Frosting Main Ingredients: 50g Bone Marrow Liquid (soft) 30g Eskimo Pork Greaves Pâté 1 Tsp Honey (Optional) Recipe Instructions Add all the ingredients to a glass bowl. Mash the greaves pâté with a fork if it's quite hard, before using an electric hand whisk to whisk the frosting to your preferred thickness and consistency. (To Note: You can add the bowl to the freezer for 5 minutes to have a thicker consistency to the frosting). The frosting is ready to be used straightaway. Otherwise cover the frosting and store it in the fridge. (To Note: the frosting will set in the fridge and so it’s best to make it when you’re ready to use it). Tips Any ingredients listed as Optional, may or may not be appropriate if you are following Strict PKD with No Allowances. If you are unsure, refer to the Paleolithic Ketogenic Diet Rules document or consult with ICMNI in Hungary ( Home - Nutriintervention ). Ideally, purchase your fat and bones from pasture raised animals that are Nitrate, Nitrite & Additive Free. Any honey should be of organic quality, and is only recommended in small quantities for those who have recovered from any kind of health condition. Check out my Bone Marrow Liquid and Crumbs recipe for instructions on how to make this. Use the Recipe Search functionality on the website to discover how to incorporate Greaves Pâté Frosting into various dishes. Eskimo Pork Greaves Pâté is made from 100% pork greaves which is an extremely rich, dense and slightly textured paste. It is a vitamin-D enriched meat product. Although creamy in texture, this product does not contain any dairy or additives. You can order this, and other wonderful products, from Eskimo Kitchen in Hungary: Eskimokitchen.eu Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Crunchy Lard Spread Introduction & Inspiration Adding a few pork crackling crumbs to any dish can always be a good idea and I am pleased to say that this spread is no exception. The pork crackling crumbs add a new dimension to the deliciously creamy Eskimo Kitchen lard. Try adding this spread to sandwiches or 'bread' to add some extra texture and flavour. I hope you'll enjoy this one. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time N/A Serving Size 100g Pot of Crunchy Lard Spread Main Ingredients: 80g Lard 15g Eskimo Pork Crackling Crumbs (or homemade version) 5g Honey (Optional) Recipe Instructions Mix all the ingredients together in a small glass bowl. Use a spatula to add the mixture into an airtight glass container. Add a couple of extra pork crackling crumbs on top for decoration. Store in the fridge. Tips This spread is delicious used nice and cold from the fridge. Ideally, purchase your fat and offal from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Check out my Lard and Pork Crackling - Air Fryer recipe for instructions on how to make your own homemade pork crackling and crumbs. The Eskimo Pork Crackling Crumbs are made from fatty bacon from free-range (Hungarian Big White) pork. The Crackling is a thawed, rolled-up piece of bacon cut into even cubes. An excellent raw source of energy and guaranteed free of milk and additives! You can order this, and other wonderful products, from Eskimo Kitchen in Hungary: Eskimokitchen.eu 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. Use the Recipe Search functionality on the website to discover how to incorporate Crunchy Lard Spread into various dishes. 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) 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: Without Eggs, Strict PKD (No Allowances) Crispy Sautéed Sweetbreads Served With A Beef Cheek Sauce Introduction & Inspiration Sweetbreads are a gourmet experience. Prepare to savour the delicate flavours and unique texture of crispy sautéed sweetbreads served with a beef cheek sauce. The addition of crispy Parma ham powder and rich beef cheek sauce provides so much flavour to this delicious dish! I hope you'll give this a try and let me know what you think. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 1 hour Serving Size 1 x Crispy Sautéed Sweetbreads Served With A Beef Cheek Sauce Main Ingredients: 200g Prepared Veal Sweetbreads Salt To Taste 35ml Beef Cheek Sauce - hot 25g Lard for Frying 'Breading' - Optional 10g Crispy Parma Ham Powder (or use a PKD 'flour') Garnish - Optional Fresh Parsley - finely chopped Recipe Instructions Prepare the sweetbreads as per the recipe instructions. Ensure your sweetbreads are nice and dry. Pat them with a paper towel if necessary. In a large pan, heat the tallow over medium-high heat. Cut the sweetbreads into thick slices. When the tallow has melted, dip the sweetbreads in some crispy Parma ham powder one at a time, shaking off any excess. Sauté the sweetbreads for 2 to 3 minutes per side, or until they go a nice golden colour and are a little crisp. Sprinkle the slices with a little salt (optional) as they cook. Transfer the cooked sweetbreads to a warm serving plate. Pour the hot beef cheek sauce over the top of the sweetbreads. Garnish with a little chopped parsley (optional) and enjoy immediately. Bon Appétit! Tips Check out my Preparing Sweetbreads recipe for instructions on how to make this. You can also dip the sweetbreads in egg yolk (if you tolerate eggs) and then dip them in the crispy Parma ham powder, or else use a PKD 'flour'. The 'Breading' step is optional. You can get a nice colour and crispiness as long as your sweetbreads are nice and dry. The sweetbreads are perishable and so when you get them, cook them as soon as possible. Sweetbreads shouldn't be pink inside, it should be cooked in the centre. The soaking process helps draw out all of the blood and impurities. Ideally, purchase your offal from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Use the Recipe Search functionality on the website to discover how to incorporate sweetbreads into various dishes. 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 ). Fun fact: Why the name sweetbreads? Well, they are sweet because they taste richer and sweeter compared to typical meat, and they are bread because the old English word for flesh is bræd. Fun fact: Sweetbreads were once very commonplace, especially in the 1700s and 1800s. Fried, breaded sweetbreads were commonly used as a garnish for meat dishes. These days, they're more expensive and rare than they were back then, so they're treated as a delicacy and usually served on their own. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Creamy Liver Soup Introduction & Inspiration Creamy Liver Soup is the most silky and mousse-like soup I have had so far. It's also one of the quickest ever soups to whip together and will provide you with all the nutrients you need, to keep you fighting fit during the cold winter months, and pretty much any time of the year! I hope you'll try this new way of eating liver, so that you too benefit from everything this wonderful nutrient dense ingredient has to offer. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less Than 30 Minutes Serving Size 1 x Bowl of Creamy Liver Soup Main Ingredients: 150g Veal Liver 50g Oven Roasted Bone Marrow 130ml Bone Broth Lard or Tallow for Frying Salt To Taste Garnish Crispy Parma Ham Powder Sprig of Parsley (Optional) Serving Suggestion - Optional 2 x Slices of Tripe Bread (or other PKD 'Bread' without egg) Recipe Instructions Pre heat the oven to 80c. Warm a serving bowl in an oven that has been pre heated to 80c. Wait for the oven to reach temperature and then turn it off, before adding your serving bowl. Give your liver a quick rinse under running water and then remove any silvery membrane from around the liver. Add all the ingredients to a high speed blender and blend together until nice and smooth (if the ingredients are all cold, then the mixture may look a little speckled with white but this is fine and will resolve once the fat has melted). Pour the mixture into the pan and cook on low-medium heat for 3 minutes, stirring continuously. While the soup is cooking, heat up a pan with a little lard or tallow. Once the fat has melted, add the bread. Fry the bread in the hot fat, turning it over from time to time with the spatula, while continuing to stir the liver soup. After 3 minutes, increase the heat to medium and cook for a further minute until the soup is nice and hot. Remove from the heat. Pour the pan contents quickly back into the blender and give it one final blend. Remove the serving bowl from the oven and pour in your hot soup. Sprinkle the soup with a little crispy Parma ham powder and top with a sprig of Parsley (optional). Serve with the crispy PKD bread. Enjoy your nutrient dense creamy liver soup! Tips Ideally, purchase your offal, fat and bones from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Any 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 Oven Roasted Bone Marrow, Bone Broth - Pressure Cooker, Tripe Bread and Crispy Parma Ham Powder recipes for instructions on how to make all of these. If you do not have any veal liver then you can substitute with lamb or beef liver. If you do not have any bone marrow then you can substitute with lard, tallow or pork brains. Adjust the bone broth amounts for a thicker or thinner soup, based on your preference. Crispy Pulled Pork Bread also goes wonderfully with this soup! 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

Regime Type: Without Eggs, Strict PKD (No Allowances) Christmas Pork Fudge Introduction & Inspiration These guilt free pork 'fudge' bites are creamy and delicious and make a perfect party food addition over the festive period. 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 20 x Christmas Pork Fudge pieces Main Ingredients: 70g Pork Crackling Purée 50g Greaves Pâté 50g Tallow - softened 20g-25g Smallholder's 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 pork crackling purée to the bowl and give everything a good stir together. For a slight touch of sweetness to your pork '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 a silicone mould tray(s). Place the tray(s) 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 Pork 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, Strict PKD (No Allowances) Christmas Tree Introduction & Inspiration One of my favourite pastry cutter shapes is the Christmas Tree, which provided the inspiration for this recipe! With only a handful of ingredients, this is super straightforward to make, and yet tastes very palatable thanks to the combination of flavours. I hope you'll enjoy it! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x Very Cute Christmas Tree Ingredients for the base : 100g Oxtail - (Cooked & warm) 40g Roasted Bone Marrow (scooped out of the bone) Salt To taste Ingredients for the topping: 5g Sausage (optional - Christmas Lights Decoration) 40g Liver Parfait (to provide the coating for the tree) 10g Oven Roasted Bone Marrow - warm & melted (Christmas Star) 2g Crispy Parma Ham Flakes (Optional - Tree Base Decoration) 4g Honey (Optional) Recipe Instructions Instructions for the base: Mix the warm, cooked oxtail with the bone marrow in a pan on low heat, until the bone marrow has melted. On a lined baking tray pour the warm oxtail mixture into a large Christmas pastry cutter shape and press down the mixture so that it fills the tree shape evenly. Once the oxtail has cooled down a little, place the baking tray into the fridge so that the oxtail sets well into the desired shape. Instructions for the topping: Meanwhile, on a chopping board, chop the sausage into small cubes to represent lights on the Christmas Tree. Once the oxtail base has set fully in the fridge, you can then proceed to spread the Liver Parfait evenly over the oxtail Christmas tree base, so that it's fully coated. At this stage you can place the little cubes of sausage over the tree to represent the lights (leaving room at the top to place the Christmas Star). Place the baking tray back in the fridge for the Liver Parfait layer to set well on top of the oxtail layer. Instructions for the Christmas Star : In a bowl mix together the melted bone marrow with the honey until well combined. Pour this mixture into a small circular dish that has a star shape pastry cutter placed in the centre of it (ensure the dish is only slightly wider than the cutter so that the shape will have sufficient volume when set). Place the dish in the fridge to set properly. Once set, remove the Star gently from the pastry cutter shape and place it on top of the Christmas Tree. Tips Check out my Liver Parfait, Oxtail - Slow Cooker, Oven Roasted Bone Marrow and Crispy Parma Ham Flakes recipes for instructions on how to make these. If you do not have any sausage to hand, then try using cooked beef or cooked Parma Ham instead. Ideally, purchase your meat from pasture raised animals that are Nitrate, Nitrite & Additive Free. Try and use white sea salt or rock salt that contains no anticaking agents or other additives. Any honey should be of organic quality, and is only recommended in small amounts for those who have recovered from any kind of health condition. Any ingredients listed as Optional, may or may not be appropriate if you are following Strict PKD with No Allowances. If you are unsure, refer to the Paleolithic Ketogenic Diet Rules document or consult with ICMNI in Hungary ( Home - Nutriintervention ). Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Christmas Snowman Introduction & Inspiration When I think of Christmas, I immediately think of the fun times spent building a Snowman and having snowball battles in the garden with family and friends! This Snowman was a pleasure to build and to devour! It is made with a minimum of ingredients that are all very nutrient dense. Enjoy! X Nic Recipe Overview Preparation Time 15 minutes Cooking Time 25 minutes Serving Size 1 x Very Cute Snowman Main Ingredients: 150g Minced Meat 50g Veal or Beef Liver (chopped into small pieces) 15ml Bone Broth 70g Oven Roasted Bone Marrow (scooped out of the bones) 6g Honey - (Optional) 1 tsp Tallow or Lard for cooking 5g Cooked Parma Ham (Decoration - Optional) 3g Raspberry Jelly (Decoration - Optional) 1 x Blueberry (Decoration - Optional) Recipe Instructions Pre heat the oven to 180c. Chop the liver into small pieces. On a low heat, cook the liver in a little tallow or lard. Allow to cool. Divide the minced meat into 1 ball of 100g and another ball of 50g Divide the liver so that 35g fits inside the 100g ball and 15g fits inside the 50g ball of minced meat. Place the balls on a lined baking tray and cook in a preheated 180c oven for 15-18 minutes. Once the balls have finished cooking, remove the baking tray from the oven and allow to cool. Pour 3/4 of the bone broth mixture slowly over the largest meatball and 1/4 of the bone broth over the remaining meatball, before placing in the fridge. Meanwhile in a pan, melt the roasted bone marrow (which has been scooped out of the bones) with the honey (if using) on low. Stir often. Once the bone marrow has melted as much as possible, use a sieve to strain the contents of the pan into a glass jug. Assembly: The initial step will be to coat the meatballs in the bone marrow mixture. To do this you can either place the meatballs directly to the mixture and use a spoon to coat the balls, or you can use a cocktail stick or wooden skewer through the meat, in order to coat the balls. Once the balls have a good coating of the mixture, place them on a sheet of greaseproof paper and place back in the fridge for the coating to harden. Repeat this process, until both meatballs have a good layer of bone marrow on the outside. Once the meatball coating has hardened then you can place the smaller sized meatball (aka the head of the Snowman) on top of the larger meatball (aka the Snowman's body), and transfer to your preferred serving plate. You can now get creative with the Parma Ham to make a hat and hands for your snowman. You can also use a tiny amount of raspberry jelly for the buttons and blueberry for the eyes. If you have any remaining bone marrow, you can also pour around the base of the snowman to represent the snow. Tips Check out my Bone Broth (Pressure Cooker) recipe for instructions on how to make this. Adding a little honey to the bone marrow, while entirely optional, does make the coating slightly less bland. 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. You can further jazz your Snowman up using the different decoration options mentioned in the ingredients section. Ideally, purchase your meat from pasture raised animals that are Nitrate, Nitrite & Additive Free. 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) Christmas Canapés Introduction & Inspiration These Christmas Canapés are easy to make and tasty to eat! If you are wondering how to combine beef, liver pâté & bone marrow, then look no further! These mini treats, make an ideal snack or apéro during the festive season. I hope you enjoy them! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 7 x Christmas Shapes (will vary depending on the size of your cutter shapes) Main Ingredients: 250g Minced Meat 50g Tallow 40g Oven Roasted Bone Marrow 1 tbsp Honey (Optional) 20g Liver Parfait (per shape) Salt to Taste Decoration: 10g Crispy Parma Ham Flakes (decoration - Optional) Cooked egg yolk & egg white circles (decoration - Optional) Recipe Instructions Prepare a lined baking tray. In a pan, melt the bone marrow and tallow together. Once melted, strain the mixture through a sieve and pour into a glass jar to cool down. Meanwhile, cook the minced beef in a pan on medium heat. Once done, add a little salt to taste and stir well in. Allow the mixture to cool down (for those wanting a slight sweetness to the buns, you can add the honey to the pan and stir in at this point). On the lined baking tray add your Christmas cutter shapes. Fill each shape to almost half the way up with the room temperature cooked minced meat mixture. Now add a small amount of the Liver Parfait on top of the meat mixture. Pour the melted tallow and bone marrow mixture on top of the Liver Parfait to fill the cutter shapes to the top. Place the baking tray in the fridge so that the meat and fat solidify well together. Once the shapes have set, carefully remove them from the metal cutters and place on a serving plate. Decorate the Christmas Canapés for extra effect. Tips Check out my Liver Parfait recipe for instructions on how to make this. To make these Christmas Canapés even more special, it's always nice to add some extra splashes of colour. I used Parma Ham Flakes and some little circles of cooked egg white & egg yolk. Ideally, purchase your meat from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea or rock salt that contains no anticaking agents or other additives. Any honey should be of organic quality, and is only recommended in small amounts for those who have recovered from any kind of health condition. Any ingredients listed as Optional, may or may not be appropriate if you are following Strict PKD with No Allowances. If you are unsure, refer to the Paleolithic Ketogenic Diet Rules document or consult with ICMNI in Hungary ( Home - Nutriintervention ). Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Christmas Crumble Cakes Introduction & Inspiration Very tasty little cakes, which are reminiscent of cornflake cakes, without all the nasties! The ingredients marry wonderfully together, with the touch of honey giving them the perfect sweetness. I hope you will enjoy them! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Serving Size 5 x Mini Cakes Main Ingredients 2 x Beef Sheets 65g Oven Roasted Bone Marrow 20g Crispy Parma Ham Flakes 20g Honey 5 berries (Optional - Decoration) Lard - frozen & Grated (Optional - Decoration) Recipe Instructions Add the warm bone marrow to a glass bowl. Add in the roughly crushed up beef sheets to the warm bone marrow. Next add in the roughly crushed up Crispy Parma Ham Flakes. Drizzle the honey all over the mixture. Stir all the ingredients well together with a wooden spoon. Scoop approx. 35g of the mixture into each bun case. Place the cakes in the fridge to fully set. Decorate the top with a berry of your choice and a tiny amount of grated frozen lard (Optional) Tips Any ingredients listed as Optional, may or may not be appropriate if you are following Strict PKD with No Allowances. If you are unsure, refer to the Paleolithic Ketogenic Diet Rules document or consult with ICMNI in Hungary ( Home - Nutriintervention ). These little cakes make a wonderful all year-round party treat! If you do not have any lard on hand to decorate the cakes, then you can always sprinkle on some Crispy Parma Ham Flakes or some crushed beef crackling instead. 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) 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, Strict PKD (No Allowances) Christmas Beef & Liver Casserole Introduction & Inspiration During these cold winter months, a good nutrient dense casserole packs in a lot of flavour and is particularly satisfying! This comforting Beef & Liver Casserole is a perfect winter warmer. The creamy mash layer on top is a wonderful accompaniment that I am sure you'll enjoy. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x Dish (makes 2 good sized servings) Ingredients for the Base : 250g Minced Meat 70g Veal Liver (chopped into little cubes) 15ml Bone Broth 55g Oven Roasted Bone Marrow (scooped out of the bone) 55g Tallow Salt To Taste Ingredients for the 'Mash' Topping: 150g Pressure Cooked Beef Tripe 100ml Bone Broth (or Hot Water) 85g Tallow - softened Salt To Taste Ingredients for the Topping Decorations: Sprig of Parsley (for decoration - Optional) 5 g Crispy Parma Ham Flakes 3 x Christmas Shapes made out of Beef or Tripe Sheets 1 x Red Dot (Raspberry Jelly - Optional) Tiny dots of cooked egg white & yolk (Optional - to decorate the Christmas shapes) Recipe Instructions Instructions for the base: Chop the liver into small cubes and then place in a medium sized pan with the minced meat and the bone broth. Place on a medium heat and cook until the meat is cooked, stirring often. Check to see if any salt needs adding. If so, add and stir in well. Pour the cooked mixture into an adequately sized serving dish. Instructions for the topping: Place the beef tripe in a high-speed blender with the bone broth (or hot water) and touch of salt. Blend until the mixture is smooth, and then pour the mixture into a glass bowl. At this point add the softened tallow and use an immersion blender to cream the tallow with the beef tripe mixture. Perform a taste test to see if any additional salt is required (add if necessary and mix again). Scoop the beef tripe 'mash' on top of the meat and use a spatula to spread evenly to cover the meat. Use a fork and add a few swirl patterns to the top of the 'mash' if desired, along with a sprig of parsley and the Crispy Parma Ham Flakes and Reindeer shapes. Enjoy warm or allow to cool, then place in the fridge until ready to serve. Tips Check out my Bone Broth - Pressure Cooker, Beef Tripe - Pressure Cooker, Crispy Parma Ham Flakes, Beef Crackling and Oven Roasted Bone Marrow recipes for instructions on how to make all of these. If you do not have any liver on hand, then some added sausage (Nitrate, Nitrite & Additive Free) is a perfect substitute and gives the dish a lot of wonderful added flavour. Ideally, purchase your meat, fat, bones 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 fruit or herbs 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: Without Eggs, Strict PKD (No Allowances) Breaded Liver on Whipped Beef Tallow Introduction & Inspiration For a dish that is simply 'breaded' liver it is extremely tasty as is, with an incredible flavour furnished by the lamb sauce reduction. A wonderful change from other, more bland liver dishes. The 'breading' is made using beef crackling crumbs and the whipped tallow makes for a creamy sauce. It's a very quick and easy weeknight meal to prepare that not only tastes delicious but also ensures you're getting in adequate liver on PKD. I hope you will enjoy this way of eating liver. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x Serving of Breaded Liver On Whipped Beef Tallow Main Ingredients: 200g Lamb Liver 125ml Lamb Cooking Juices (plus 50ml extra for deglazing) 40g Whipped Tallow Fat 20g Beef Crackling Crumbs 5g Tallow (or Lard) for coating Garnish: Sprig of Parsley (Optional) Recipe Instructions Pre heat the oven to 80c. Give the lamb liver a quick rinse under running water and then pat it dry with a paper towel. Place the liver on a wooden chopping board. Use a pastry brush to coat the liver all over with melted tallow in a glass bowl. Sprinkle half of the beef crackling crumbs over the top of the liver. Use kitchen tongs to turn the liver over and coat the top half of the liver with the remaining beef crackling crumbs until both sides are fully coated. Add any remaining melted tallow to the centre of a frying pan on medium-high heat and then add the lamb cooking juices. Leave the juices to reduce down for 6 or so minutes, stirring occasionally, until it begins to turn into a slightly thicker sauce. The liquid will be bubbling up. At this point you can add the liver to the pan. Cook for 2 minutes on one side, before flipping the liver over with the kitchen tongs and cooking for 2 minutes. Towards the end of the cooking, baste the liver with the cooking juices. Add the 'breaded' liver onto a lined baking tray along with a serving plate. Wait for the oven to reach temperature and then turn it off, before adding your tray to the oven. Deglaze the frying pan by adding it back on a medium heat and pouring in the extra lamb cooking juices. Use a spatula or pastry brush to help loosen the fond. This will create even more flavour for the sauce. Once the juices are nice and warm, add 2 tablespoons of the sauce from the frying pan to the bowl with the whipped tallow. Use an electric hand whisk to whip the tallow up to combine the cooking juices. Remove the liver and serving plate from the oven. Use a knife to cut the liver into thin slices on a wooden chopping board. Add the whipped tallow to the centre of the serving plate in a long strip (roughly the size of the liver slices). Using a spatula, carefully transfer the slices on top of the whipped tallow. Use a spoon to drizzle your liver with the remaining sauce from the frying pan. Top with a sprig of parsley for decoration. Bon Appetit! 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. You can also coat your liver using egg yolk or liver pâté as well for variation. If using eggs, be sure to use free range, organic eggs. If you're not able to use beef crackling crumbs the 'breading' you can always use crispy Parma ham powder, Sausage and Greaves Spread, Beef Tripe 'Flour' or 'Pulled Pork Flour' or just grind up some tripe or beef sheets into a fine powder. If you do not have any lamb liver available, then use veal or else beef liver instead. Check out my Beef Crackling Crumbs, Whipped Tallow Fat, Beef Crackling and Lamb - Slow Cooker recipes for instructions on how to make all of these. If you do not have any lamb cooking juices, use another type of broth, ideally one that has a lot of flavour like oxtail or beef cheek. You can obviously vary the cooking times of the liver, based on how you like it cooked. 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

Regime Type: PKD (With Allowances) Hearty Lamb Burger Introduction & Inspiration This burger was simply divine! It was juicy, tasty and satisfying all at the same time. The beef and heart burger patty tasted so good on the flat bottom lamb muffins. It's everything you could possibly desire from a burger, as well as being healthy and nutritious! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x Hearty Lamb Burger Main Ingredients: 2 x Flat Bottom Lamb Muffins 1 x 147g Beef and Heart Burger Patty 15g Beef Crackling - sliced* Salt To Taste Recipe Instructions Pre heat the oven to 160c. Once the oven is up to temperature place the Beef and Heart Burger Patty into a shallow dish and set it on a baking tray. Cook the patty in the oven for 23 minutes. Meanwhile, chop the beef crackling into slices and place it in a small ramekin. Once the patty has finished cooking, briefly remove the baking tray from the oven, and add the 2 flat bottom muffins as well as the beef crackling to the tray. Add the baking tray back to the oven, and cook for an extra 2 minutes. Check the patty is cooked to your desired level of doneness and then remove the tray from the oven. Add a muffin to the centre of a warm serving plate and use a spatula to place the burger patty on top of the muffin. Add the warm beef crackling slices and top the patty with the remaining muffin to form your hearty lamb burger. Enjoy tucking into this delicious burger. Bon Appetit! Tips Ideally, purchase your meat, fat and organs from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Check out my Flat Bottom Pork Muffins, Beef Crackling and Beef and Heart Burger Patties for instructions on how to make all of these. *The burger patties cook up really well in the oven. Approx. 10ml fat will be rendered during the cooking process. Reserve the cooking juices for another recipe and simply add the beef crackling on top of your burger 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. Try this burger out on the flat bottom pork muffins too! Be sure to use free range, organic eggs to prepare your flat bottom muffins. 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) Bone Marrow and Greaves Spread Introduction & Inspiration This combination arose unexpectedly as I ran out of greaves pâté! Visually, this spread reminds me of a relish when warm, providing some lovely flavour to various dishes and has a slight crunchiness to it from the greaves. It's a great savoury spread, to accompany burgers or 'bread' and is equally delicious with a touch of raspberry. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x 105ml Pot of Bone Marrow and Greaves Spread Main Ingredients: 60ml Oven Roasted Bone Marrow (Warm) 40g Greaves Pâté 1 Tsp Smallholder's Raspberry Honey (Optional) Recipe Instructions Cook the oven roasted bone marrow as per the recipe instructions. Once cooked, allow the bones to cool slightly before using a spoon or table knife to remove the bone marrow from the bone(s). Add the greaves pate to a medium sized bowl and mash it down with a fork until it's nice and soft. Add in the bone marrow and raspberry honey (if using). Mash the ingredients a little more with the fork and then stir. Your Bone Marrow and Greaves Spread is now ready to use. If you are not using the spread immediately, use a spatula to add the contents of the bowl to an airtight glass container. Tips Ideally, purchase your meat, fat and bones from pasture raised animals that are Nitrate, Nitrite & Additive Free. Check out my Oven Roasted Bone Marrow recipe for instructions on how to make this. Use the Recipe Search functionality on the website to discover how to incorporate Bone Marrow and Greaves Spread into various dishes. Remember to ensure an appropriate amount of meat in conjunction with the spread for a good PKD ratio, as the spread is nearly all fat. If you store your spread in the fridge, be aware that it will begin to harden. However, it's easily spreadable still. If you would like the spread a little runny, then you can heat it up briefly to be more like a relish consistency. 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: 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) 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: PKD (With Allowances) Crispy Pulled Pork Bread Introduction & Inspiration Crispy Pulled Pork Bread makes a wonderfully healthy addition to any meal. It crisps up nicely in the frying pan, and can be used as a sandwich base among other things. It taste delicious and has a lovely golden finish to it. Give this 'bread' a try. I am sure it will become one of your new favorites! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 2 x Crispy Pulled Pork Bread Slices Main Ingredients: 2 x Pulled Pork Bread Slices 1 tsp Tallow for frying Recipe Instructions Make the pulled pork bread as per the recipe instructions. Cool and then place in the fridge in an airtight container. Remove the bread from the fridge and cut 2 slices of the bread (store the remaining bread 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 2 bread slices to the frying pan. Use a spatula to flip the slices over every 30 to 45 seconds. Cook until the bread has started to crisp up and has a nice depth of colour. Remove the frying pan from the heat and allow the slices to rest for a minute or so. Your Crispy Pulled Pork Bread is now ready! Tips Ideally, purchase your meat and fat 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 slightly sweet toppings! Be sure to use free range, organic eggs to make the pulled pork 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 Not Available Yet....

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: PKD (With Allowances) Heart Shaped Sponge Cake Introduction & Inspiration Whether you are treating a loved one, a friend or yourself, this delicious Heart Shaped Sponge Cake is sure to convey affection and love. It can be made with a slight sweetness or indeed more savoury based on preferences. Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x Heart Shaped Sponge Cake Main Ingredients: 1 x Basic Tripe Sponge Base (Heart Shape *) 95ml Creamy Dessert Sauce 45g Crispy Parma Ham Flakes 65g Fresh Strawberries - Sliced Garnish (optional) Grated 'Chocolate' Shapes Recipe Instructions Make the basic tripe sponge base (heart shape) as per the recipe instructions. Once cooked, allow to cool down completely on the kitchen countertop. Once the sponge is fully cool, add the creamy dessert sauce to the top of the sponge base. Use a spatula or angled icing spatula to spread the mixture evenly over all of the sponge base to form a nice thick layer. Distribute the crispy Parma ham flakes evenly over the top of the creamy dessert sauce. Slice the tops off the strawberries and then cut little V shapes in the top of the strawberries, so that when you slice them up they resemble hearts. Place the strawberry hearts on top of the cake and grate a little 'chocolate' over the top (optional). Place the cake in the fridge until ready for serving. Tips *Depending on the size of your silicone heart mould, you may need to double the Basic Tripe Sponge Base recipe mixture ingredients. Also, if you're not a fan of tripe, the basic sponge base can be made by simply substituting the tripe ingredients with pulled pork leftovers or indeed veal heart etc. Ideally, purchase your offal and fat from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Be sure to use free range, organic eggs to prepare your sponge base. Whether you can eat eggs may depend on your condition, medical history, the time you have been doing PKD and your health goals. If you're unsure, please consult with ICMNI in Hungary ( Home - Nutriintervention ). For a slightly sweeter sponge cake, keep the honey in the basic sponge base recipe as well as in the creamy dessert sauce. If you're wanting more of a savoury sponge cake version, simply make the creamy dessert sauce and the basic tripe sponge base without honey. You can also swap out the fruit for slices of smoked sausage. 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 Basic Tripe Sponge Base and Creamy Dessert Sauce recipes for instructions on how to make these. Use the Recipe Search functionality on the website to discover how to incorporate basic tripe sponge base into various dishes. Video Not Available Yet....

Regime Type: PKD (With Allowances) Hearty Beef Burger Introduction & Inspiration If you're looking for a delicious, juicy and tender burger, look no further! The beef and heart burger patty marries perfectly with the flat bottom lamb muffins. It is both nutrient dense, has a great PKD ratio and is so amazingly satisfying! The next time you're debating whether to try a burger, try this one ;-) X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x Hearty Beef Burger Main Ingredients: 2 x Flat Bottom Lamb Muffins 1 x 110g Beef and Heart Burger Patty Salt To Taste 15g Beef Crackling - plus extra if required * Recipe Instructions Pre heat the oven to 160c. Once the oven is up to temperature place the Beef and Heart Burger Patty into a similar size dish and set it on a baking tray. Cook the patty in the oven for 14 minutes. Chop the beef crackling into small cubes and place them in a small ramekin dish. Briefly remove the baking tray from the oven, and add to it the 2 flat bottom muffins and the ramekin. Add the baking tray back to the oven, and cook for an extra 2 minutes. Add a muffin to the centre of a warm serving plate, use a spatula to place the burger patty on top of the muffin (you can drizzle any cooking juices over the burger patty at this point or else substitute with extra beef crackling), add the beef crackling cubes and top the patty with the remaining muffin to form your hearty beef burger. Enjoy tucking into this delicious burger. Bon Appetit! Tips Ideally, purchase your meat, fat and organs from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Be sure to use free range, organic eggs to prepare your flat bottom muffins. 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 Flat Bottom Lamb Muffins, Beef and Heart Burger Patties and Beef Crackling recipes for instructions on how to make these. *The burger patty cooks up really well in the oven. Some fat will be rendered during the cooking process (approx. 1oml cooking juices per burger patty), so be sure to pour the juices over your burger patty at the end to retain a good PKD ratio. If you are eating the patty on a burger bun like in this recipe, then you can simply reserve the cooking juices for another recipe and add some extra beef crackling to the top of your burger 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. Try this burger out on the flat bottom pork muffins too! 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: PKD (With Allowances) Custard Introduction & Inspiration This version of custard is simply amazing and offers a good consistency, such that it can be used as a crème pâtissière. It's thick, creamy and makes the perfect filling for a large variety of dishes and pastries. If you prefer more of a runny custard sauce (also known as crème anglaise), then I have you covered too! I hope you will give this a try! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x 65ml Pot of Custard Main Ingredients: 1 Large Egg Yolk 40g Tallow 10g Honey Pinch of Salt Bone Broth (Optional) Recipe Instructions Warm the tallow on a low heat in a small pan. Place the egg yolk in a medium glass bowl. Add a pinch of salt and whisk briefly. Slowly pour the hot tallow little by little into the egg mixture, whisking continuously until all the tallow has been incorporated. Now add the honey and give the ingredients another quick whisk so that the honey is fully incorporated into the mixture. If required, based on the consistency of the custard and how you like it, add a few drops of bone broth and whisk the ingredients continuously, until the desired result is achieved. The custard is now ready to use. If you will not be using the custard straightaway, cover the bowl and place it in the fridge. Tips For more of a runny custard sauce (also known as crème anglaise) simply add a few teaspoons of bone broth at a time in order to thin out the custard to the desired consistency. Ideally, purchase your 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 should be of organic quality, and is only recommended in small amounts for those who have recovered from any kind of health condition. Check out my Bone Broth - Pressure Cooker recipe for instructions on how to make this. 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: PKD (With Allowances) Christmas Tripe Eggnog Introduction & Inspiration If you're up for a new type of eggnog over the festive period then why not try this version with a touch of beef tripe. It's so deliciously creamy and satisfying, with a great PKD ratio. Add a few sprinkles of crackling for a touch of added crunch should you wish too! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less Than 30 Minutes Serving Size 1 Large (230ml) or 2 Small (2 x 115ml) mugs of Christmas Tripe Eggnog Main Ingredients: 40g Pressure Cooked Beef Tripe 20g Lard 50g Egg Yolk Sauce - Pasteurised *6g Honey 150ml Bone Broth Salt To Taste Garnish Beef or Pork Crackling Crumbs Recipe Instructions Add all the ingredients (except the egg yolks) to a large pan and cook until all the honey and lard has dissolved and the beef tripe is nice and soft. The mixture should be boiling. Carefully pour the ingredients into a high speed blender and add the egg yolk sauce. Blend the ingredients until nice and smooth. Pour the mixture into a Christmas mug(s) of your choice, sprinkle with a little crackling (optional) and serve immediately with glass straws. Tips *Add a little extra honey (optional), if you will be dividing the mixture into two servings. To ensure a good PKD ratio, adjust the lard, based on how much your cooked beef tripe represents, uncooked. Ideally, purchase your fat, offal and bones from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Be sure to use free range, organic eggs. Whether you can eat eggs may depend on your condition, medical history, the time you have been doing PKD and your health goals. If you're unsure, please consult with ICMNI in Hungary ( Home - Nutriintervention ). Any honey 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 Tripe - Pressure Cooker, Bone Broth - Pressure Cooker, Beef Crackling Crumbs, Egg Yolk Sauce - Pasteurised and Lard and Pork Crackling - Air Fryer recipes for instructions on how to make all of these. Video Not Available Yet....