Regime Type: Strict PKD (No Allowances), Without Eggs Liver Cordon Bleu Introduction & Inspiration This version of cordon bleu skips the traditional chicken and instead features nutrient-dense veal liver, Parma ham, and pâté, creating a flavourful filling for this pan-fried delight. Served with a delicious creamy sauce that enhances the subtle flavours of the veal liver, it's perfect for achieving the ideal PKD ratio. This dish is incredibly easy to make and wonderfully comforting during the winter months, providing your body with a hearty boost of energy! I hope you'll give this one a try. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x Liver Cordon Bleu Main Ingredients: 130g Veal Liver 40g Parma Ham Slices 30g Brain and Liver Pâté* 5g Roast Beef Flour (Fine) 10g Tallow for frying** Creamy Sauce (80ml) 25g Veal Brains - Poached*** 55g Oven Roasted Bone Marrow 35ml Broth or Water (as required, based on desired thickness) Salt To Taste Recipe Instructions Pre heat the oven to 80c. Warm a serving dish in an oven that has been pre heated to 80c. Wait for the oven to reach temperature and then turn it off, before adding your serving dish. Give the veal liver a quick rinse under running water, before patting it dry with a paper towel. Place the liver on a wooden chopping board and lay the Parma ham slices on the liver to cover the top. Spread a little brain and liver pâté over the top of the Parma ham slices. Pour the fine roast beef flour onto a plate. Dip the liver into the flour to form a thin layer on the underside of the liver. Dust off any excess flour. Starting at one end, carefully roll the liver up (trim the edges as required). Use wooden skewers/cocktail sticks to secure the liver cordon bleu in place. Put the roll in the fridge for 10 - 15 minutes. When you're ready to cook, add the tallow to a frying pan on medium heat. Once the tallow has melted and the pan is nice and hot, place the liver cordon bleu into the pan and remove the cocktail sticks. Cook the cordon bleu for 3 - 4 minutes on one side (or a little longer, depending on the thickness and how you like it), basting it with the tallow while it cooks. While the cordon bleu is cooking, add all the sauce ingredients into another pan and cook on low heat, stirring from time to time. The ingredients should be hot, but not boiling. Use a spatula to carefully turn the liver cordon bleu over to cook the other side. While the other side of the cordon bleu is cooking, pour the sauce ingredients into a high speed blender and blend until the sauce is creamy and smooth. Transfer the sauce to a serving jug. Once the liver has finished cooking, transfer the liver cordon bleu onto the warm serving dish and pour any cooking juices over it. Pour the creamy sauce around the cordon bleu and drizzle a little sauce over the top. Bon Appetit! Tips *Use whatever pâté or spread you happen to have available that you feel will pair well with the liver. **You can certainly substitute tallow with lard for frying. ***Adding poached brains will help generate a nice, creamy sauce mixture once blended. It's certainly optional and you could substitute it with an egg yolk. A combination of broth and bone marrow alone will be delicious, just slightly less creamy. 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 Brain and Liver Pâté, Roast Beef Flour, Beef Crackling (which includes how to make tallow), Oven Roasted Bone Marrow and Brains - Poached recipes for instructions on how to make these. Video https://www.youtube.com/watch?v=jh8DC99RrDE

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

Regime Type: Strict PKD (No Allowances), Without Eggs Offaly Spooky Halloween Soup Introduction & Inspiration What better way to celebrate Halloween than with a ghoulishly good offal soup? Packed with nutrients to keep your wits sharp, this delightfully spooky dish is also devilishly delicious! The soup is divinely creamy with brain, subtly flavored with liver, and features the tender texture of kidney. Altogether, it makes for a perfect, hauntingly wonderful meal to enjoy this Halloween! Happy Halloween! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 2 x Servings Offaly Spooky Halloween Soup Main Ingredients: 190g Lamb Kidney 170g Veal Liver 180g Veal Brains - Poached 70g Oven Roasted Bone Marrow 75g Lard or Tallow 170ml Bone Broth Salt To Taste Decoration: 5 x Mini Halloween Sponges (Optional) 5 x Lamb Kidney Pieces 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. Cut the kidney into small pieces. Add the veal liver with some salt to a high speed blender and liquidise. Pour the liver liquid into a medium sized pan together with all the remaining ingredients. Cook on low heat, stirring from time to time until all the lard has melted and the bone marrow is nice and soft. Meanwhile, in a small frying pan add a little lard. Once the lard has melted and the pan is hot, add the kidney pieces. Cook the kidney on medium heat for 4 or so minutes, stirring from time to time to ensure all the kidney is cooked to your liking. Once the kidney pieces are cooked, remove the frying pan from the heat (reserve 5 pieces for the decoration - optional). Pour the pan contents into a high speed blender and blend the ingredients until you obtain a creamy soup. Pour the soup back into the pan on very low heat and add in the pieces of kidney. Give the soup a stir to ensure the kidney is well mixed in with the creamy liver and brain soup. Taste the soup and add any extra seasoning as required. Pour the soup into the warm serving bowl and add the reserved pieces of kidney and the mini Halloween sponges on top. Enjoy the Halloween fun! 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 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 ). Check out my Oven Roasted Bone Marrow, Bone Broth - Pressure Cooker, Brains - Poached and Mini Halloween Sponges recipes for instructions on how to make these. Video Not available yet....

Regime Type: Strict PKD (No Allowances), Without Eggs Spider Meatballs Introduction & Inspiration These spider meatballs are terrifyingly delicious, with crunchy legs and a juicy meatball centre. Their taste is sure to impress, and you can customize the filling with a mix of pork, beef, lamb, or your preferred meat. It's a pity Halloween isn't every day! 😉 Happy Halloween! X Nic Recipe Overview Spider Body Ingredients: 60g Raw Minced Beef 60g Raw Minced Pork 60g Raw Minced Lamb 105g Raw Bone Marrow** Salt To Taste Spider Leg Ingredients: 120g Parma Ham Spider Decoration (Optional): 6 x Dried Cranberries (for the eyes) Recipe Instructions Spider Leg Instructions: Pre heat the oven to 180c* Take a strip of Parma ham and cut it in half. Take one half of the Parma ham and roll it tightly into a long thin roll. Repeat the process for all the Parma ham. Place the rolls (a.k.a. spider legs) onto a baking tray covered with greaseproof paper. Once the oven has pre-heated place the tray into the oven and cook for 16 - 18 minutes. Remove the baking tray from the oven and allow the legs to cool slightly. Spider Body Instructions: While the legs are cooking, mix half of the beef and half of the pork together along with a third of the bone marrow and a little salt. Use your hands to form a meatball shape with the mixture. Place the meatball on a baking tray lined with greaseproof paper (allow enough room around the meatball to add the legs). Mix the remaining half of the beef with half of the lamb and a third of the bone marrow and a little salt. Use your hands to form a meatball shape with the mixture. Place the meatball on a baking tray lined with greaseproof paper (allow enough room around the meatball to add the legs). Mix the remaining pork and lamb together with the remaining bone marrow and a little salt. Use your hands to form a meatball shape with the mixture. Place the meatball on a baking tray lined with greaseproof paper (allow enough room around the meatball to add the legs). Spider Assembly: Add 8 Parma ham spider legs to each of the meatballs, together with two cranberries for their eyes. Once the spider meatballs are assembled, place the baking tray in the oven and cook for 16-18 minutes. Carefully remove the baking tray from the oven, then transfer these juicy spider meatballs to a serving plate to give your guests a fright! Happy Halloween! 🎃👻 Tips Make the meatballs as large or small as you like. Just ensure you adjust the fat accordingly based on how much meat you use to make each spider. *If you have Forced Convection setting (or similar) this will work well, when using multiple shelves in the oven. **You can also use oven roasted bone marrow too, or else lard or tallow. Ideally, purchase your meat from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Any ingredients listed as Optional, may or may not be appropriate if you are following Strict PKD with No Allowances. If you are unsure, refer to the Paleolithic Ketogenic Diet Rules document or consult with ICMNI in Hungary ( Home - Nutriintervention ). Any fruit should be of organic quality, and are only recommended in small quantities for those who have recovered from any kind of health condition. Video Not available yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Oxtail - Slow Cooker Introduction & Inspiration If you have never tried oxtail before, you're in for a lovely treat! Slow cooker oxtail is just magical for creating the most succulent meat, with flavoursome juices. The meat literally just falls off the bone. I hope you will give this recipe a try. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time 14 hours Makes: 985g Beef Oxtail (Cooked) 140ml Oxtail Fat 573ml Oxtail Juices 500g Oxtail Bones (useful for making gelatinous bone broth) Main Ingredients: 250ml - 500ml Bone Broth 2.2kg Beef Oxtails 2 tbsp Tallow or Lard (to sear the oxtails in before cooking) Recipe Instructions In the slow cooker, add the tallow and set the slow cooker to 'Sear' mode. Sear the oxtails on all sides until slightly browned. Add 1 - 2 cups of bone broth over the top of the beef oxtail. Place the lid on the slow cooker and set to 'Vent' on the lid. Choose the Slow Cooker LOW setting and set the Time to 14 hours (or 12 hours + 2, if there is a maximum time limit on your device). After 14 hours has elapsed, open the lid and check whether the meat is falling easily off the bone. It should be! Remove the oxtails from the slow cooker and place them in a glass dish, and allow them to cool slightly. At this point, remove the bones from the oxtail and then proceed to pull the oxtail meat apart with two forks while nice and tender (like when making pulled pork). Once the oxtail is well shredded, you can use it immediately in a recipe should you wish. Otherwise, leave the oxtail to cool down completely before placing a lid on the dish and storing it in the fridge. Pour the oxtail cooking juices from the slow cooker into a glass jar. Leave this to cool before placing a lid on it and storing this in the fridge too. You will see a fat layer form on top of the jar (Oxtail Fat), and you will have some lovely rich juices underneath (Oxtail Juices). Enjoy! Tips Save the oxtail bones as they are great for making even more gelatinous bone broth. Check out my Bone Broth - Pressure Cooker recipe for instructions on how to make this. You can use the warm oxtail to make some incredibly juicy and delicious recipes. Why not try Savoury Bagels/Donuts - Oxtail, Oxtail Soup, Oxtail Pizza, Oxtail Crunchy Rolls or even 'Bread' Circles - Oxtail. There are so many wonderful options for this nutrient dense food. Ideally, purchase your meat from pasture raised animals that are Nitrate, Nitrite & Additive Free. Video https://www.youtube.com/watch?v=sPb1t77b7ww

Regime Type: Without Eggs, Strict PKD (No Allowances) 'Bread' Circles - Oxtail Introduction & Inspiration These little 'Bread' circles made out of Oxtail are perfect for making a quick sandwich while you're on the go! They are not only nutrient dense but they also taste delicious! I hope you will give them a try. I am sure you'll be pleasantly surprised. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 4 x 'Bread' Circles - Oxtail Main Ingredients: 160g Oxtail Leftovers 90g Whipped Bone Marrow 60ml Bone Broth Salt to Taste Recipe Instructions Preheat the oven to 160c. Melt the whipped bone marrow in a medium pan with all the other ingredients. Once the whipped bone marrow has melted, place all the ingredients into a blender. Blend the ingredients for 30 - 60 seconds until smooth. Place a silicone mat on a baking tray with 4 metallic circles (greased on the inside with tallow or lard) on top. Divide the contents of the blender equally between the 4 metallic circles and smooth the circle tops flat with a spoon if need be. Place the baking tray in a preheated oven at 160° and cook for 25 minutes. Use the ‘browning’ option on your oven to brown the 'Bread' Circles 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 'Bread' circles to cool on the countertop. Once the 'Bread' circles are cool enough to handle, carefully remove the metallic circles from around them. Your ‘Bread’ circles are ready! (If you are not using your 'Bread' circles immediately, then simply place them into an airtight container and store them in the fridge). Tips Check out my Bone Broth - Pressure Cooker, Whipped Bone Marrow and Oxtail - Slow Cooker 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. As they cool, these 'bread' circles will become even sturdier and are ideal for making sandwiches. Check out my Savoury Brunch Sandwich for just one of the many ways to use these wonderful 'Bread' Circles. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) 'Bread' Circles - Beef Cheek Introduction & Inspiration These little 'Bread' circles made out of Beef Cheek are super quick to whip up and make the perfect 'bread' option when you want a quick sandwich while you're on the go! They are not only nutrient dense, but they also taste delicious! I hope you will give them a try. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 4 x 'Bread' Circles - Beef Cheek Main Ingredients: 160g Beef Cheek Leftovers 90g Bone Marrow - Whipped 60ml Bone Broth Salt to Taste Recipe Instructions Preheat the oven to 160c. Melt the whipped bone marrow in a medium pan with all the other ingredients. Once the whipped bone marrow has melted, place all the ingredients into a blender. Blend the ingredients for 30 - 60 seconds until smooth. Place a silicone mat on a baking tray with 4 metallic circles (greased on the inside with tallow or lard) on top. Divide the contents of the blender equally between the 4 metallic circles and smooth the circle tops flat with a spoon if need be. Place the baking tray in a preheated oven at 160° and cook for 25 minutes. Use the ‘browning’ option on your oven to brown the 'Bread' Circles 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 'Bread' circles to cool on the countertop. Once the 'Bread' circles are cool enough to handle, carefully remove the metallic circles from around them. Your ‘Bread’ circles are ready! (If you are not using your 'Bread' circles immediately, then simply place them into an airtight container and store them in the fridge). Tips Check out my Bone Broth - Pressure Cooker, Whipped Bone Marrow and Braised Beef Cheek- Slow Cooker 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. As they cool, these 'bread' circles will become even sturdier and are ideal for making sandwiches. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Beef Bourguignon and Smoked Sausage - Slow Cooker Introduction & Inspiration Beef bourguignon, also known as bœuf bourguignon, is a classic French dish that warms the soul. This rich and hearty stew features tender chunks of beef and Eskimo smoked scout sausage, all slow-cooked in a gelatinous broth. The result is the most tender and succulent meat combined with the most delicious cooking juices that are guaranteed to tantalize the taste buds. This dish will impress your hosts without you having to work too hard! I hope you'll give it a try! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time 14 Hours – Slow Cooker (Low Setting) Serving Size 1230g Beef Bourguignon 300g Eskimo Smoked Scout Sausage 1025ml Beef Bourguignon Cooking Juices Main Ingredients: 1800g Beef Bourguignon 300g Eskimo Smoked Scout Sausage (or similar) 60g Oxtail Fat - for searing 660ml Oxtail Cooking Juices or Bone Broth Salt To Taste Recipe Instructions If the beef bourguignon meat is not already cubed, go ahead and cut it into medium sized 3 cm cubes. Slice the scout sausage into 2 cm chunks. In the slow cooker, add the fat. Set the machine to Sear mode. Once the fat's melted and the container is nice and hot, add the meat in batches. Sear the beef bourguignon cubes and sausage on all sides until slightly browned. Use a pair of kitchen tongs to help turn them over. Switch off the Sear mode. Pour the oxtail cooking juices (or bone broth) over the top of the beef bourguignon and sausages. Set the valve of the Ninja Tendercrisp to Vent on the lid. Choose Slow Cooker and Set the Time to 14 hours on LOW (or 12 hours + 2, if there is a maximum time limit on your device). After 14 hours, open the lid and check whether the meat is nice and tender. It should be! Remove the beef bourguignon meat and the sausage pieces from the container (that way you can determine the weight of the food once cooked and determine the % shrinkage of the meat so you'll know how much fat to add). Depending on how you will be serving the beef bourguignon (in a soup, as a stew or in a pie etc.) you can go ahead and shred the beef bourguignon meat should you wish with it being super tender. Or else leave the cubes of meat whole. If you are not using the meat straightaway, leave the beef bourguignon to cool completely before placing a lid on the dish and storing it in the fridge. Pour the beef bourguignon cooking juices through a fine mesh sieve into a glass jar. Leave it to cool before placing a lid on and storing this in the fridge too. These flavoursome juices can be reduced down in a pan to make a wonderfully rich and slightly smoky sauce to accompany the fork tender meat. Enjoy! Tips Depending on how you like your sausages, you can add them slightly later in the cooking process for a slightly firmer texture. After 12.5 hours of cooking the beef bourguignon cubes are tender, however I leave it cooking for the full14 hours for super tender, melt in the mouth meat. You get to decide how you like it. Look for quality beef, ribboned with fat ideally, for the juiciest result. 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 Bone Broth - Pressure Cooker, Oxtail - Slow Cooker recipes for instructions on how to make these. Use the Recipe Search functionality on the website to discover how to incorporate beef bourguignon and smoked sausage into various dishes. Eskimo Smoked Scout Sausage is a traditional sausage made simply with sea salt and pork, allowing the full flavour of the Hungarian Big White pork to shine through. It's also a perfect food for those with allergies or food sensitivities due to the absence of any spices. You can order this, and other wonderful products, from Eskimo Kitchen in Hungary: Eskimokitchen.eu Any good quality smoked sausage that is nitrate, nitrite & additive free will also work for this dish. If you can use oxtail cooking juices, you will not be disappointed! The final sauce is rich and flavourful with some lovely smoky undertones. If you do not happen to have oxtail cooking juices, then you can substitute with a gelatinous bone broth. Determine the weight of the beef bourguignon once cooked to determine the % shrinkage of the meat, so you'll know how much fat to add for a good PKD ratio. Video https://www.youtube.com/watch?v=J3LQOQ5fgQg

Regime Type: Without Eggs, PKD (With Allowances) Creamy Brain Ice Cream Introduction & Inspiration Creamy Brain Ice Cream has a very subtle taste to it, which is ideal for those who are new to brains and wanting to give them a go. It whips up incredibly well in the Ninja Creami and is just so creamy in texture. It's a wonderful ice cream to try for those special occasions. I hope you'll enjoy this new version of ice cream. X Nic Recipe Overview Preparation Time Less than 30 minutes (To Note: The ice cream needs to be placed in the freezer for at least 24 hours once made) Cooking Time Less than 30 minutes Serving Size 1 x 435ml Pot of Creamy Brain Ice Cream Main Ingredients: 135g Bone Broth 100g Oven Roasted Bone Marrow 150g Pig Brains - Poached 25g Pork Jelly Cubes 55g Honey 1/2 Tsp Salt Recipe Instructions Add the pork brains, pork jelly, oven roasted bone marrow and salt to a pan on medium heat. Mix the ingredients from time to time. Cook until all the pork jelly has melted. Remove the pan from the heat and place the ingredients into a large high speed blender. Give the ingredients a quick blend. Meanwhile, in a separate pan, add the bone broth and the honey. Cook on a low-medium heat until the honey has all melted, stirring occasionally. Add the bone broth mixture into the high speed blender with the pork brains mixture. Blend the mixture until nice and smooth. Pour the mixture back into the pan to cool for 10 - 15 minutes. Perform a taste test. Add a touch more salt as required. Pour the ice cream into a Ninja Creami pot. Allow the ice cream mixture to cool down completely. Place the lid on your pot, and place it upright (& level) in the freezer for a minimum of 24 hours before proceeding to make your Creamy Brain Ice Cream. Remove the Creamy Brain Ice Cream pot from the freezer and place it in the Ninja Creami and proceed to mix the ice cream (this may take 2 or 3 spins using the Light Ice Cream option). Enjoy! Tips Ideally, purchase your bones, skin 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 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 Brains - Poached, Bone Broth - Pressure Cooker, Oven Roasted Bone Marrow and Pork Jelly Cubes recipes for instructions on how to make these. Use the Recipe Search functionality on the website to discover how to incorporate Creamy Brain Ice Cream into various dishes. If you already love pork brains and would like a slightly stronger flavour, then simply up the amount of pork brains and reduce the oven roasted bone marrow by the corresponding amount. Video Not Available Yet....

Regime Type: Without Eggs, PKD (With Allowances) Greaves Pâté Milkshake Introduction & Inspiration I love a good milkshake, and this one doesn't disappoint! I always wondered how I would be able to continue to enjoy milkshakes, when I no longer consume dairy products. The answer, make healthy ice creams that can combine with cold bone broth to make wonderful creamy milkshakes that are truly delicious! I hope you enjoy this drink as much as I do! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time - Serving Size 1 x super creamy milkshake Main Ingredients 200ml Bone Broth- Cold 50g Greaves Pâté Ice Cream Ice Cubes (optional) Recipe Instructions Add all the ingredients to the blender, including the ice cubes (if using). Blend for 10 seconds. Pour the milkshake into a large glass and serve immediately. Tips Check out my Bone Broth (Pressure Cooker) and Greaves Pâté Ice Cream recipes for instructions on how to make these. Throw in a cocktail umbrella and a glass straw for a party effect. 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 https://www.youtube.com/watch?v=ygiwUBzKO_s

Regime Type: Strict PKD (No Allowances), Without Eggs Steak and Liver Pie Introduction & Inspiration Indulge in a delightful, no-fuss pie that combines classic PKD ingredients for a nutritious meal. Whether served hot or cold, this versatile dish promises great taste. If you find yourself without steak, don’t hesitate to give minced meat a try! Another delightful variation of this pie can be made using heart as well. Happy cooking! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x Steak and Liver Pie (8cm Diameter) Main Ingredients: 90g Beef Fillet 95g Veal Liver 10ml Bone Broth or Water 35g Beef Crackling Salt To Taste Topping: 5g Beef (or Pork) Crackling Crumbs Recipe Instructions Pre heat the oven to 180c. Grease a metal pastry circle and place it on a small tray lined with greaseproof paper. Add the beef fillet to the circle and use a press or your fingers to push down on the meat such that it completely fills the base of the circle and is level on top. Place the beef crackling into a pan for a few minutes until nice and warm before pouring the pan contents into a high speed blender. Add the veal liver and bone broth/water to the blender, together with a touch of salt. Blend until the mixture is smooth. Pour the liver mixture over the top of the meat and sprinkle the top of the liver mixture with the beef or pork crackling crumbs. Place the small tray on a baking tray and place in the centre of the oven and cook for 15 minutes. Once, done, brown the top of the pie for a couple of minutes. Keep an eye on it to ensure it doesn't burn! Remove the baking tray from the oven and allow the pie to cool down a minutes or so before carefully removing the pastry circle from around the pie. Enjoy hot or cold! Tips If you have no beef fillet handy, then simply substitute with minced meat. Try a variation using veal heart instead of liver too. All these combinations taste great! This pie makes a great, nutrient dense option as party food or while out on a picnic or hike. 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 Beef Crackling, Beef Crackling Crumbs and Pork Crackling Crumbs recipes for instructions on how to make these. It's also wonderful served cold, especially during the hot summer months. Simply bake the pie, allow it to cool down fully before placing it in an airtight container to chill for a few hours or overnight prior to serving. Video https://www.youtube.com/watch?v=SENiOxJI0tk

Regime Type: Without Eggs, Strict PKD (No Allowances) Beef Crackling Puree Introduction & Inspiration This simple beef crackling purée has a lovely creamy texture to it and works so well as a fatty, flavour-packed accompaniment to various PKD dishes. It takes just minutes to prepare and so is perfect when you're on a tight schedule. I hope you'll enjoy it. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 70g Beef Crackling Purée Main Ingredients: 50g Beef Crackling 50ml Oxtail Cooking Juices Salt To Taste Recipe Instructions Place the beef crackling, oxtail cooking juices and a pinch of salt into a pan on medium heat. Warm the crackling and juices. Once the beef crackling pieces are nice and warm, add them to a mini blender, together with 20ml (~3 tablespoons) of the oxtail cooking juices from the pan. Blend, until the beef crackling resembles a purée in consistency. Your Beef Crackling Purée is ready! Tips Ideally, purchase your meat and fat from pasture raised animals that are Nitrate, Nitrite & Additive Free. Check out my Beef Crackling and Oxtail - Slow Cooker recipes for instructions on how to make these. Use the Recipe Search functionality on the website to discover how to incorporate Beef Crackling Purée into various dishes. If you do not have any oxtail cooking juices to hand, then why not use pulled pork cooking juices or lamb cooking juices, or at a pinch, bone broth. The more flavourful the cooking juices, the better the flavour profile of the Beef Crackling Purée will be. When you're making the beef crackling, remember to note down how much fat your beef crackling represents as part of the cooking process so that you maintain a good PKD ratio for your dishes when adding this delicious purée . Video Not Available Yet....

Regime Type: PKD (With Allowances) Egg Tallow 'Mash' Introduction & Inspiration Tallow, when whipped with egg yolk has a wonderful texture and rich taste to it. It's perfect as 'mash' to accompany your meat dishes. If you haven't tried this new version of 'mash', it's well worth a go! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 90g Egg Tallow 'Mash' Main Ingredients: 75g Beef Tallow 1 Egg Yolk Salt To Taste Garnish Parsley (Optional) Recipe Instructions Add the beef tallow to a glass bowl and leave it out on the kitchen countertop at room temperature. You know the beef tallow is ready to be whipped, when it's possible to mash the beef tallow with the back of a fork. It should still be slightly firm, but not overly hard. Add a touch of salt to the bowl and the egg yolk. Plug in an electric hand whisk and proceed to whisk the ingredients on the lowest speed, until you obtain a nice consistency with soft peaks forming. The tallow will whip to a stiff peak stage as well, so whisk until you get the consistency you are looking for. (To Note: If the tallow is overly soft, you may just need to add the bowl to the freezer briefly for it to firm up a little, before continuing to whisk). Your Egg Tallow 'Mash' is ready to use. Tips Egg tallow 'mash' has a nice vibrant colour and does hold its texture reasonably well, so it can be added to a piping bag for a fancier touch when adding fat to dishes. Ideally purchase your animal fat from pasture raised animals and use white sea salt or rock salt that contains no anticaking agents or other additives. Use the Recipe Search functionality on the website to discover how to incorporate Egg Tallow 'Mash' into your recipes. Be sure to use free range, organic eggs. Whether you can eat eggs may depend on your condition, medical history, the time you have been doing PKD and your health goals. If you're unsure, please consult with ICMNI in Hungary ( Home - Nutriintervention ). Any herbs should be of organic quality, and are only recommended in small quantities for those who have recovered from any kind of health condition. Check out my Beef Crackling recipe for instructions on how to make beef tallow. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Pulled Pork Sauce Introduction & Inspiration Pulled Pork Sauce has a deep, rich flavour with a touch of sweetness provided by the honey (optional). It's perfect for when you're wanting to add an explosion of flavour to your dishes. Make yourself some pulled pork soon, so that you can try out this delicious sauce. X Nic Recipe Overview Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 80ml Jug of Pulled Pork Sauce Main Ingredients: 50ml Bone Broth 50ml Pulled Pork Cooking Juices Recipe Instructions Cook the pulled pork in the Ninja Tendercrisp on Bake/Roast setting as per the recipe instructions. Once the pulled pork is cooked, remove the pork from the basket. Remove the basket from the Ninja device and add the bone broth to the Ninja container. Select the Sear/Sauté function on your device with a temperature of Medium. Use a silicone pastry brush to help mix the bone broth juices with the harder clumps of honey (if using) and pulled pork juices that are stuck to the base of the pot. As the temperature increases, it will be easier for the honey and pulled pork juices to melt into the broth to form a rich sauce. Continue to cook until the sauce has reduced down to your desired consistency. Switch off the power to the Ninja Tendercrisp. Using oven gloves and a spatula, carefully pour the pulled pork sauce from the container into a serving jug. Your deliciously flavourful Pulled Pork Sauce is now ready to use. Tips Check out my BBQ Pulled Pork recipe for instructions on how to make this delicious meat and cooking juices. Use the Recipe Search functionality on the website to discover how to incorporate Pulled Pork Sauce into various dishes. The longer you cook the cooking juices, the more of a sauce reduction you will obtain and the more intense the flavour will be. Add more or less bone broth as required, based on how thick you would like your sauce to be. Video Not Available Yet....

Regime Type: PKD (With Allowances) Scrambled Egg Yolk and Brain Introduction & Inspiration Scrambled egg yolk and brain is an exceptionally creamy and flavorful dish, packed with nutrients. Enjoy it as a standalone meal or as a delectable topping for waffles or PKD bread. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x Serving Scrambled Egg Yolk and Brain Main Ingredients: 100g x Pig Brain (Raw or Poached) 10g Tallow 40 - 45ml (~2) Egg Yolks Salt To Taste Optional Decoration 1 tsp Crispy Parma Ham Flakes Recipe Instructions Add the tallow to a frying pan on medium heat. Once the pan is hot and the tallow has melted add the brains. Use a spatula and coat the brains in the tallow, using the spatula to break the brains up into smaller pieces. Cook for a couple of minutes, turning over with the spatula from time to time. Meanwhile, place the egg yolks into a glass with a little salt. Whisk around a little with a fork. Add the egg yolk to the pan and then cook for a couple of minutes stirring with the spatula until everything is cooked to your liking. Perform a quick taste test to see if any additional seasoning is required. Use a spatula to add the scrambled egg and brain to a small bowl or on top of your favourite crispy PKD bread or waffles. Sprinkle with a little crispy Parma ham flakes (optional) and serve nice and hot. Tips If you do not have any tallow to hand, simply use a little lard or bone marrow to fry the brains in. 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. Be sure to use free range, organic eggs. Whether you can eat eggs may depend on your condition, medical history, the time you have been doing PKD and your health goals. If you're unsure, please consult with ICMNI in Hungary ( Home - Nutriintervention ). Check out my Crispy Parma Ham Flakes, Brains - Poached and Beef Crackling (for how to make tallow) recipes for instructions on how to make these. Use the Recipe Search functionality on the website to discover how to incorporate Scrambled Egg Yolk and Brain into various dishes. You can use fresh brains or poached brains for this recipe interchangeably. Video Not available yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Mini Jelly Christmas Shapes Introduction & Inspiration These mini jelly shapes are a fun thing to make over the festive period. They have a nice taste to them with an extra crunch provided by the pork crackling crumbs. While not sweet, they make for a pretty decoration for Christmas dishes. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 25 x Mini Jelly Christmas Shapes Main Ingredients: 100g Pork Jelly Cubes Garnish 5 - 10 g Pork Crackling or Beef Crackling Crumbs (Optional) Recipe Instructions Add the pork jelly cubes to a pan on low heat. Use a spatula and continue to stir the ingredients, until all the pork jelly cubes have melted. Carefully pour the mixture into a mould full of little Christmas shapes. Should you wish, add some sprinkles of the pork/beef crackling crumbs to the top of each shape. Add the mould on top of a plate (to keep the mould level) and place it in the fridge for the shapes to set. This will be very quick (less than 30 minutes). Once the shapes are set, remove the mould from the fridge and carefully transfer the shapes from the mould into an airtight container. Store the jelly shapes in the fridge until you're ready to use them. Tips Ideally, purchase your fat and pork skin from pasture raised animals that are Nitrate, Nitrite & Additive Free. 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 Mini Jelly Christmas Shapes into various dishes. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Bacon and Bacon Fat - Smoked Introduction & Inspiration The fat from cooking Smoked Mangalica Kolozsvari Bacon is truly wonderful and intense, and the bacon crisps up beautifully in the pan. I love sourcing my Smoked Mangalica Kolozsvari Bacon from Eskimo Kitchen in Hungary as it's not only delicious but it's also nitrate and nitrite free. You must give this bacon a try! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size Smoked Mangalica Kolozsvari Bacon Bacon Fat Main Ingredients: Smoked Mangalica Kolozsvari Bacon Recipe Instructions Place your Smoked Mangalica Kolozsvari Bacon on a chopping board and cut off some thick slices. On a medium heat, add slices to a large frying pan. Place a grease splatter screen over the top of your frying pan. Allow the slices to cook and release the fat during the cooking process. Periodically pour off the fat into a bacon grease/fat container. Turn the Smoked Mangalica Kolozsvari Bacon over from time to time as well, until cooked to your desired level of doneness. Remove the bacon into a glass dish using kitchen tongs. Pour any remaining rendered fat off into the container, and store it either in the fridge or on the countertop with the lid on. Tips Store the bacon grease/fat container on your countertop or in the fridge. As you cook more bacon or back fat, simply add the rendered fat to the pot. Bacon fat comes in very handy for different recipes. Ideally, purchase your back fat from pasture raised animals that are Nitrate, Nitrite & Additive Free. Check out my Bacon Mayonnaise recipe for instructions on how to make use of your Bacon Fat. Kolozsvari is a type of traditional smoked bacon from the Cluj-napoca region of Romania. It crisps up beautifully in the pan. This smoked bacon is nitrate and nitrite-free. You can order this, and other wonderful products, from Eskimo Kitchen in Hungary: Eskimokitchen.eu Video Not Available Yet....

Regime Type: PKD (With Allowances) Egg Yolk Sauce - Pasteurised Introduction & Inspiration Out of the various methods out there to pasteurise egg yolks, I have found the one by America's Test Kitchen on the www.splendidtable.org site to be one of the best in producing a nice thick egg yolk sauce. The longer the eggs are cooked (beyond 6 minutes required to achieve pasteurisation at 144 degrees Fahrenheit/62.2 degrees Celsius) the thicker the texture of the sauce. The egg yolks retain a very vibrant colour and are perfect for many PKD recipes. The possibilities are endless! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time 32 minutes Serving Size 125ml Egg Yolk Sauce - Pasteurised Main Ingredients: 150g Egg Yolks (from 9 eggs) Salt to Taste Ice Cubes Cold Water Recipe Instructions Prepare the water bath for the sous-vide cooker immersion circulator device by attaching the bracket to hold the sous-vide stick onto the side of a large pot. Place the sous-vide cooker stick into the bracket. Fill the pot to between the minimum and maximum water levels shown on the sous-vide stick. Set the sous-vide stick to heat up to 65c to start preheating the water to the required temperature. Meanwhile, place your egg yolks into a fine mesh sieve over the top of a pouring jug. Use a spatula to push your egg yolks through the sieve into the jug. Add a touch of salt to the jug (if using) and give the eggs a good mix to incorporate the salt. Pour this mixture into a sous-vide bag and use your sous vide machine to suck all the air out of the bag and seal it. (or if you do not have a sous-vide machine to suck the air out of the bag, simply use a large enough Zip-Lock bag) Once the water in the pot is at 65c, gently lower the sous-vide sealed bag into the pot before attaching it to the side of the pot using a few laundry pegs (or similar) in order to hold it in place. (If you are using the Ziplock bag lower it slowly into the water. As the bag goes lower into the water the air naturally starts to push out of the bag opening. Seal the bag fully before pegging it onto the side of the pot with pegs or similar). Set the sous-vide stick to cook for 32 minutes. Just before the timer is up, add several ice cubes to a bowl of cold water, to make an ice bath. Carefully remove the bag from the pot and immediately transfer the bag to the ice bath so that the cooking process stops. Allow the bag to let cool down until cold to touch - 15 minutes or so. Transfer the Egg Yolk Sauce to an airtight container and refrigerate it until you are ready to use it. Tips 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 Egg Yolk Sauce - Pasteurised into various dishes. Video https://www.youtube.com/watch?v=epJAYqCK8HA

Regime Type: PKD (With Allowances) Creamy Bone Marrow Mayonnaise Introduction & Inspiration Creamy Bone Mayonnaise is, as the name suggests, so incredibly creamy and delicious! It is easy to spread and works so well as a mayonnaise for adding a good amount of healthy fat to meat dishes or other PKD meals. In fact, it's also the perfect substitute for butter given it's creamy consistency and the fact that it remains so easy to spread without being too soft. It's also super easy to prepare. I hope you'll give this a try! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x 110ml Creamy Bone Marrow Mayonnaise Main Ingredients: 70g Oven Roasted Bone Marrow (liquid) 15-20ml Bone Broth or Water ( as required for thickness) 2 Egg Yolks Salt To Taste Recipe Instructions Make the Oven Roasted Bone Marrow as per the recipe instructions. Scoop the bone marrow out of the bones and into a small pan. Place the pan on a low heat, and allow the bone marrow to further render its fat so that you have sufficient liquid bone marrow to make this recipe. Use a sieve and pour the bone marrow through it into a glass jar until you have the quantity required. ( To Note: The remaining bone marrow, can be refrigerated and used in other recipes). Allow the liquid bone marrow to cool down, so it's hot, but not boiling. Meanwhile, place the egg yolks and salt in a glass bowl. Use an electric hand whisk and whisk the egg yolks and salt together. Slowly pour small amounts of the liquid bone marrow into the glass bowl, while continuing to whisk the mixture continuously. Once the bone marrow has been fully mixed in, add another small amount of the bone marrow to the egg mixture and incorporate fully, as before. Continue in this way, until all the liquid bone marrow has been fully incorporated into the egg mixture in the bowl. You should find that the mixture is a lot thicker at this point. To thin the mayonnaise slightly so that it is slightly more runny (as it will get harder once refrigerated) add a small amount of bone broth (or water) and whisk this well into the mayonnaise with the hand whisk. Once you are happy with the consistency, use a spatula to put the creamy bone marrow mayonnaise into a lidded glass jar, before placing in the fridge. Use within 3-4 days (Trust me, this won't be a problem as it's delicious and can be used for numerous recipes). Tips Remember that the bone marrow mayonnaise will harden a little when you place the mixture in the fridge, so it's best to make the mayonnaise slightly on the runny side so that it is a good consistency for spreading. Ideally, purchase your meat and bones from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Be sure to use free range, organic eggs. Whether you can eat eggs may depend on your condition, medical history, the time you have been doing PKD and your health goals. If you're unsure, please consult with ICMNI in Hungary ( Home - Nutriintervention ). Check out my Bone Broth - Pressure Cooker recipe for instructions on how to make this. To obtain a pale pink colour to your creamy bone marrow mayonnaise, simply oven roast the marrow bones for slightly less time (15 or so minutes), so that the colour of the marrow is still pink. Video https://www.youtube.com/watch?v=PrNL7Wwczc0

Regime Type: Without Eggs, Strict PKD (No Allowances) Beef Tripe - Pressure Cooker Introduction & Inspiration As a newcomer to using beef tripe, I wanted to find the easiest and most effective way to prepare it, without spending hours and hours in the kitchen boiling it. Tripe itself when you look at it for the first time is somewhat of a daunting thing and has a little bit of a pong to it! So, to get it ready for use in my recipes I wanted to make the process as easy as possible using a pressure cooker. Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size Pressure Cooked Beef Tripe Main Ingredients: 1 - 1.5 kg Raw Beef Tripe Salt - several tablespoons Water Recipe Instructions Clean the beef tripe well under running water (or use a combination of rubbing with salt then rinsing under running water) Add the beef tripe to the container of your pressure cooker. Fill the container with water to just cover the beef tripe and add several tablespoons of salt to the container and stir in. Place the lid on the pressure cooker and move the valve to the 'Seal' position. Cook on HIGH pressure for 18-20 minutes, and use the quick pressure release at the end. Remove the pressure cooker lid (once the quick pressure release is complete). Discard the cooking juices. Rinse the cooked tripe under hot water and then drain. From here you can use the pressure cooked beef tripe in a number of different recipes. If you are not going to be using the pressure cooked beef tripe straightaway, then once cooled, place in an airtight container and store in the fridge, or alternatively freeze in small jars so that you always have some on hand for different recipes. Tips 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. Check out the numerous recipes I have on the website (use the Recipe Search facility) for how to use this wonderful ingredient. I have found that when pressure cooking beef tripe, the volume of tripe that remains after cooking is a lot less by volume (30 - 40% less), so make sure you take this into account. See my section on Tripe Fundamentals for more ideas on cooking with beef tripe. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Liver Parfait Introduction & Inspiration This veal Liver Parfait, is the Rolls Royce of pâtés ! The texture was reminiscent of a chocolate mousse as it was so light and fluffy! It's definitely worth a few extra steps to make this version, compared to the traditional liver pâté options. Recipe Overview Preparation Time Less than 30 minutes Cooking Time 30 minutes to 1 hour Serving Size 1 Large Terrine (approx, 415ml) Main Ingredients: 300g Veal Liver 100ml Bone Broth 110g Lard - for marinating 60g Tallow - to seal the terrine dish (if required - see Tips below) Salt To Taste Recipe Instructions Day Prior to Making the Recipe: Remove the transparent membrane surrounding the liver. Soak the veal livers in a little bit of water for 1 to 2 hours in a glass bowl - enough to cover to remove a little of the bitterness of them. Then drain the water off. Next, pat the liver dry with a paper towel and proceed to marinate the liver in the melted lard. This will help the livers become extra soft and juicy. Day of Recipe Creation: Pre Heat the oven to 110c (Convection). Remove the liver that has been marinating in lard since the previous day from the fridge. In a liquidiser, pour in the liver and all the lard, along with the bone broth. Blend for 30 seconds to 1 minute until the ingredients are fully combined. Now you need to taste the mixture and determine if any seasoning needs to be added. Add some salt if required. Mix thoroughly again. Next get a large jug and using a sieve that has a fine mesh, pour the contents from the blender into the sieve, so that the contents that goes into the jug is very smooth. Slowly pour the contents of the jug into your dish or pot(s) of choice and then place this in a deep baking tray that has hot water filled up to half way up the side of the dish/pot(s) (a Bain Marie - Hot Water Bath). Place the baking tray in the oven for 25-40 minutes. Cook to your liking (if the centre wobbles slightly, but it's set, this is probably medium rare and still quite pink. If you prefer more well done then cook for a further 10 to 15 minutes) Remove the baking tray from the oven and let it cool down for a short while. Then pour the melted tallow over the top of the Liver Parfait(s). This will create a good seal and keep well in the fridge for a good week. Tips Check out my Bone Broth - Pressure Cooker recipe if you're new to making this. If you will be consuming your Liver Parfait in the coming days, it's not necessary to seal the terrine dish with tallow. The Liver Parfait can be served on top of meatloaf for example or 'bread' (warmed up in the oven with a little tallow & seasoning on top for a few minutes once the Liver Parfait is ready to serve). Try and use white sea salt or rock salt that contains no anticaking agents or other additives. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Oven Roasted Bone Marrow Introduction & Inspiration Bone marrow is the soft, fatty tissue found inside a bone which is loaded with nutrients and substances that the body uses to build, repair, and maintain our living bones and connective tissues. Its stem cells produce red and white blood cells and so it helps your immune system to work properly. Bone marrow is an essential part of the Paleolithic Ketogenic Diet (PKD). So don't be intimidated by bone marrow. Roasted bone marrow can be found on the menu in many fine dining restaurants, especially here in France. It's also quite affordable and easy to make at home. Bone Marrow is also delicious raw as well! I hope you too, will start to appreciate the many benefits of bone marrow. Recipe Overview Preparation Time Less than 30 minutes Cooking Time Up to 30 minutes Serving Size 6 x Oven Roasted Marrow Bones (Makes 240g oven roasted bone marrow) Main Ingredients: 6 x Beef Marrow Bones Salt Recipe Instructions Pre Heat your oven to 200c. Add the marrow bones to an ovenproof dish and season with salt on top of the marrow bones and underneath as well, to avoid them rendering quite as much fat during the cooking process. Put the dish in the oven on top of a baking tray. Cooking Suggestions *Bone Marrow from the fridge Cook for 20 - 25 minutes *Bone Marrow from the freezer Cook for 25-30 minutes *To Note : Adjust these cooking times depending on how you like your bone marrow. For an interior that is slightly more pink, allow slightly less time. For a more pale marrow, continue cooking for a bit longer. After 20 minutes, begin to check your bone marrow by removing the tray from the oven and using a spoon to take a look at the marrow colour. Once the bone marrow is a little springy to touch, it should be ready. Once your bone marrow is ready, remove the baking tray from the oven and let it cool down. From here you can do one of a number of things with your oven roasted bone marrow. A few ideas would be: Use the oven roasted bone marrow as the fat accompaniment to your steak or other meat dish and simply serve the bone marrow with a spoon! Scoop the bone marrow out of the bones into a glass bowl. Once cool, you can use an electric hand whisk to make Whipped Bone Marrow. Scoop the bone marrow out of the bone into a pan. Cook a little more on low heat, to render some additional bone marrow fat. You can then make Bone Marrow Liquid and Crumbs. Scoop the bone marrow out into a glass bowl, and either use straightaway in many recipes or allow the bone marrow to cool down fully before covering and placing in the fridge. Aim to use the bone marrow within 2-3 days. Tips If you bought some nice marrow bones but you are not ready to use them in the next few days, then simply freeze the bones, and cook them from frozen. (Just allow a little longer for the cooking time if they are frozen). Should you wish, you can put the marrow bones in salted water and keep it in the fridge to remove any blood traces. You’ll notice how clean they become. The marrow will be done when it is a nice golden-brown colour and springy to touch. You’re looking for the marrow to slightly pull away from the bone – if it’s too hard, they haven’t been cooked for long enough. You can also cook your bones at lower temperatures in the oven and allow a little more time. The bone marrow is very forgiving, so find what works best for you. You can also add your marrow bones to your slow cooker and slow cook them with beef cheek or oxtail for example. Ideally, purchase your 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. If you're not familiar with how much marrow certain size bones contain in terms of the fat content, push out the fat from the inside of a marrow bone from the fridge and weigh it so that you have an idea and then pop it back into the bone again. Use the Recipe Search functionality on the website to discover how to incorporate Oven Roasted Bone Marrow into various dishes. Save your bones so that you can make some delicious bone broth with them. I typically just allow the bones to cool fully and then place them in the freezer. I have found that when I cook my marrow bones in my LG microwave and convection oven, there is slightly less fat rendered during the cooking process than in my regular oven. Check out my Bone Marrow Liquid and Crumbs and Whipped Bone Marrow recipes for instructions on how to make these. Video https://www.youtube.com/watch?v=SwYRZRrK6RE

Regime Type: PKD (With Allowances) Parma Ham Brunch Introduction & Inspiration A quick, easy and filling snack or main meal that is super delicious and creamy. The crispy bread makes for the perfect sandwich base for the Parma ham and crumble topping. I hope you'll give these a try. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less Than 30 minutes Serving Size Parma Ham Brunch Main Ingredients: 4 x Crispy Tripe Bread Slices 60g Parma Ham (or similar - 4 slices) 25g Creamy Crumble Dressing Recipe Instructions Make the crispy tripe bread slices as per the recipe instructions, and cut into slices. Place the bread slices on a serving plate. Use a table knife to spread the creamy crumble dressing on top of each slice of bread. Top the bread slices with the rolled Parma ham slices. Serve warm, or cold. Both taste delicious! Tips Ideally, purchase your meat, fat and offal from pasture raised animals that are Nitrate, Nitrite & Additive Free. If you do not have any tallow on hand for frying, use lard or another animal fat. Check out my Crispy Tripe Bread and Creamy Crumble Dressing recipes for instructions on how to make these. Be sure to use free range, organic eggs to make the bread slices. Whether you can eat eggs may depend on your condition, medical history, the time you have been doing PKD and your health goals. If you're unsure, please consult with ICMNI in Hungary ( Home - Nutriintervention ). Video https://www.youtube.com/watch?v=S_fN5t8xYyw

Regime Type: Without Eggs, PKD (With Allowances) Greaves Pâté Ice Cream Introduction & Inspiration Greaves Pâté is delicious in its own right and this ice cream version is beautifully creamy with a biscuity taste to it. It marries wonderfully with sour cherries as an optional extra. I hope you will give it a try! X Nic Recipe Overview Preparation Time Less than 30 minutes (To Note: The ice cream needs to be placed in the freezer for at least 24 hours once made) Cooking Time Less than 30 minutes Serving Size 1 x 350ml Greaves Pâté Ice Cream Main Ingredients: 70g Greaves Pâté 30g Honey 250ml Bone Broth 3g Sour Cherries (Optional) Recipe Instructions Pour all the ingredients into a pan and cook on low heat until the greaves pâté and honey have melted into the bone broth. Remove the pan from the heat and pour the mixture into a high speed blender and blend until everything is nice and smooth. At this point, taste the mixture. If need be, add 5g more of honey and proceed to re-blend if necessary. Pour the contents of the blender into a Ninja Creami Pot (or other airtight glass container ideally). Place the lid on your pot, and place it upright (& level) in the freezer for a minimum of 24 hours before proceeding to make your Greaves Pâté Ice Cream. Place the ice cream pot in your Ninja Creami device and proceed to mix the ice cream. This may take 3 or 4 spins using the Light Ice Cream option. Once the ice cream is ready, y ou can use the Extras function and add the sour cherries (optional). Your Greaves Pâté Ice Cream is ready to serve. Tips Even if you do not have a Ninja Creami device it's still possible to make this ice cream. You will simply need to mix it several times as it freezes (initially every 30 or so minutes) and then when it's been in the freezer overnight, you will need to leave it out of the freezer for a good 35-40 minutes so that it's soft enough to give it another good mix before serving. 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 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. You can also serve this delicious ice cream with some Beef Crackling , thin wafers using Beef Sheet or Tripe Sheet for example, or indeed use the ice cream to make a Greaves Pâté Ice Cream Nest or a refreshingly creamy Greaves Pâté Milkshake. The possibilities are endless! Video Not Available Yet....