Regime Type: PKD (With Allowances) Crispy Tripe Bread Introduction & Inspiration Tripe bread lends itself so well to pan frying, which gives it a wonderful crispiness and a beautiful golden colour. The bread remains soft, yet sturdy and ideal for sandwich toppings or fillings. I hope you'll give this a try! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 4 x Crispy Tripe Bread Slices Main Ingredients: 4 x Tripe Bread Slices 15g Tallow for frying Recipe Instructions Make the tripe bread as per the recipe instructions. Cool and then place in the fridge. Remove the tripe bread from the fridge and cut 4 slices of the bread (store the remaining bread in an airtight container in the fridge for use in other recipes). Add the tallow to a frying pan and cook on medium-high heat for a few minutes until the tallow has melted and is hot. Add the 4 tripe bread slices to the frying pan. Use a spatula to flip the slices over every 30 to 45 seconds. Cook until the tripe bread has started to crisp up and has a nice golden colour. Remove the frying pan from the heat and allow the slices to rest for a minute or so. Your Crispy Tripe Bread is now ready! Tips Ideally, purchase your meat, fat and offal from pasture raised animals that are Nitrate, Nitrite & Additive Free. If you do not have any tallow on hand for frying, use lard or another animal fat. These slices are lovely warm or cold, with savoury or indeed sweet toppings! Be sure to use free range, organic eggs to make the tripe bread. Whether you can eat eggs may depend on your condition, medical history, the time you have been doing PKD and your health goals. If you're unsure, please consult with ICMNI in Hungary ( Home - Nutriintervention ). Video https://www.youtube.com/watch?v=4FdGKYxherk

Regime Type: Strict PKD (No Allowances), Without Eggs Savoury Oxtail Christmas Cake Introduction & Inspiration A Christmas cake can be anything you want it to be! This savoury version is just as delightful as its sweet counterpart. The oxtail base pairs perfectly with the creamy brain 'icing' and roast beef flour with jelly broth decorations. It's a hearty and satisfying cake, ensuring you get in your nutrients for a happy and healthy festive season. Merry Christmas everyone! X Nic Recipe Overview Preparation Time Less than 30 minutes (allow extra time for the cake base to fully set) Cooking Time 30 minutes Serving Size 1 x Savoury Oxtail Christmas Cake (15cm Diameter) 8 Servings Main Ingredients: 450g Oxtail Leftovers 200g Tallow Salt To Taste Decoration: 100g Creamy Dessert Sauce (no Honey) 15g Roast Beef Flour (Coarse) Topping: 1 x Raspberry (Optional) 3 x Oxtail Broth Christmas Shapes Frozen Tallow - To Grate Recipe Instructions To Note: Ahead of time, pour some oxtail broth into a shallow tray big enough, that when the broth sets into a jelly in the fridge, you will be able to cut out some Christmas shapes from the broth. Add a small piece of tallow to the freezer. Cake Base Chop the oxtail leftovers up into small bits. Add the oxtail leftovers, together with the tallow and some salt to a pan on low heat. Cook until all the tallow has melted. Give everything a good stir so that all the oxtail is nicely coated in the tallow. Grease the inside of a circular silicone cake mould and place it on a tray. Pour in the oxtail and fat mixture. Use a spatula to ensure the top of the cake is nice and level with no bits of oxtail sticking up. Place the silicone mould in the fridge for the cake base to set fully (several hours or ideally overnight). Decoration: Once the cake base is set, remove the base from the mould and place it on a plate covered with greaseproof paper (to avoid any mess). Add enough of the creamy dessert sauce to the sides of the cake to cover the edges (just leave sufficient sauce to cover the top). Use a cake spatula or icing smoother scraper to smooth off the sauce evenly all the way around the edges of the cake. Sprinkle all the roast beef flour onto a large plate. Holding the cake in the centre with your hands not touching the cake edge. Roll the side of the cake in the roast beef flour to cover all the outside of the cake with the roast beef flour. Place the cake carefully down onto the greaseproof paper. Add the remaining creamy dessert sauce to the top of the cake and use a spatula or icing smoother scraper to evenly spread the cream over the top of the cake. Topping: Cut out some Christmas shapes from the jelly broth. Place the jelly shapes over the top of the cake to decorate it. Grate some frozen tallow over the top of the cake and add a raspberry to the top of the cake in the centre (optional). Use a spatula to carefully transfer the cake to a serving plate. Enjoy! Tips If you are able to obtain fatty oxtail, then reduce the amount of tallow down in the recipe a little for a good PKD ratio. Ideally, purchase your meat, fat and offal from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Any 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 ). Switch the Raspberry for redcurrants or else use some crispy Parma Ham or a slice of sausage. Any fruit 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 Oxtail - Slow Cooker, Beef Crackling (which includes how to make tallow), Creamy Dessert Sauce and Roast Beef Flour recipes for instructions on how to make all of these. This cake is perfect for Christmas, but its versatility extends far beyond. With just a change in decoration, it becomes ideal for birthdays, parties, road trips, and even hiking adventures. Its nutrient-dense composition ensures you'll stay satisfied no matter what you're doing. Video https://www.youtube.com/watch?v=wuh4wp9rZ60

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

Regime Type: Without Eggs, Strict PKD (No Allowances) Liver Mousse 'Chocolate' Eggs Introduction & Inspiration Following PKD isn’t about restriction—it’s about nourishment. These Easter Eggs are a perfect example: rich, satisfying, and supportive of your body, mind, and overall health. Treat yourself and enjoy every bite! Happy Easter ! X Nic Recipe Overview Preparation Time Less than 30 minutes (Allow 4+ hours to set (ideally overnight) Cooking Time Less than 30 minutes Serving Size 2 Easter Eggs (9cm x 6cm x 6cm) and 2 Easter Baskets (9cm x 6cm x 3cm) Liver Mousse Ingredients: 80g Veal Liver* 55ml Oxtail Broth (Hot)** 35g Tallow - Melted Salt To Taste White 'Chocolate' Egg Shell Ingredients: 130g Oven Roasted Bone Marrow *** 50g Tallow 20g Honey (Optional) Easter Decoration: Colourful Ribbons Spring 'Chocolate' Shapes (Optional) Recipe Instructions White 'Chocolate' Egg Shells Instructions: Add the oven roasted bone marrow to a pan. Melt the bone marrow until there is hardly any fat left to render. Pour the mixture into a glass jar through a cheesecloth to ensure the bone marrow liquid is as clean as possible, with no bits in. Pour the liquid bone marrow from the glass jar back into the pan (90g). Add in the tallow and honey. Stir frequently. Once the tallow has melted and the honey is totally dissolved into the mixture then remove the pan from the heat. Allow the mixture to cool on the kitchen countertop before mixing it well. Place the Easter Egg shell mould onto a baking tray. Pour the contents of the pan equally between 6 Easter Egg shell moulds. Once the mixture in the shells begins to start thickening, use a spoon to spread the mixture evenly to cover all the shells, so that there will be a nice even look to the 'chocolate' egg shells once set. Place the Easter Egg shell mould tray in the fridge. Liver Mousse Instructions: Rinse the veal liver under running water. Use your fingers or a knife to remove any silvery membrane that might be on the liver. Place the liver into a high speed blender. Add the hot broth and melted tallow to the blender and then blend well until all the ingredients are nice and smooth. Pour the contents of the blender into a small pan, and place on a low heat and cook, stirring constantly for 1-2 mins. Re-blend the mixture at the end. Reserve on the kitchen countertop until the mixture reaches room temperature. Once the liver mousse mixture is no longer warm and has reached room temperature, remove the shell mould tray from the fridge. Using a spatula, divide the liver mousse mixture equally between 4 of the Easter Egg Shells to fill them level with the top of the shells. Place the tray back in the fridge for the shells and the mousse to set. This will take several hours (or ideally overnight). Egg Assembly Suggestions: Once the egg shells and mousse are nicely set, carefully remove the 4 shells from the moulds. Place two shells together to form your 'chocolate' Easter egg. Repeat, to form the second egg. Tie some colourful ribbon around each egg to hold the shells together. Remove the two remaining egg shells from their moulds and add a few Spring 'Chocolate' Shapes to serve. Happy Easter! Tips *If you're still getting to grips with eating liver (a mousse version like this will help!) then simply substitute this with heart or lamb kidney and proceed in the same way to make the mousse. They are all delicious! **Any gelatinous and flavourful broth will work for this recipe. ***If you already have bone marrow liquid to hand, then simply use 90g. Otherwise, use slightly more oven roasted bone marrow as indicated, as some will be lost when sieving it through the cheesecloth. Ideally, purchase your 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. 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 honey (if using) 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 Oven Roasted Bone Marrow, Bone Marrow Liquid And Crumbs, Beef Crackling (which includes how to make tallow), Spring 'Chocolate' Shapes and Oxtail - Slow Cooker recipes for instructions on how to make all of these. To maintain a good PKD Ratio, eat your eggs with 90g extra meat per Easter egg. Video Not Yet Available...

Regime Type: Strict PKD (No Allowances), Without Eggs Creamy Lamb Shoulder Introduction & Inspiration Looking for a deeply nourishing meal that's packed with flavour, healthy fats, and organ goodness? This Creamy Lamb Shoulder brings together crispy lamb, tender lamb kidney, and a silky, nutrient-dense liver sauce that's as delicious as it is simple to make. Perfect for anyone following a PKD, keto or nose-to-tail lifestyle. If you love real, whole foods that truly feed your body, you’re going to want to try this one. Treat yourself to the ultimate in savoury, creamy comfort! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 2 x Creamy Lamb Shoulder Main Ingredients: 2 x Fatty Lamb Shoulder Slices (~105g each) 70g Lamb Kidney Creamy Sauce 130g Veal Liver 45g Tallow (melted) 85ml Oxtail Broth (warm)* Salt To Taste Decoration (Optional): Sprig Fresh Parsley 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. Season the lamb shoulder slices and place them in a frying pan on medium heat, cooking them for approx. 3 minutes on each side until the meat is crispy and golden. Reserve the lamb on a warm plate in the oven. Wash or soak (30 minutes prior to cooking) the lamb kidney's under running water to remove any bitterness. Slice the kidneys in half. Snip out the tight white core with a sharp knife and/or kitchen scissors. Cut the kidney into thick slices. Add the kidney slices to the frying pan. Fry the kidney pieces, turning often with kitchen tongs until they are nicely browned. Reserve the pieces in the oven with the lamb. Give your liver a quick rinse under running water and then remove any silvery membrane from around the liver. Add all the creamy sauce ingredients to a high speed blender and blend together until nice and smooth. Pour the mixture into the pan and cook on low heat for 2 minutes, stirring continuously. Increase the heat to medium and cook for a further minute until the sauce is nice and hot but not curdling. Remove from the heat. Pour the pan contents quickly back into the blender and give it one final blend. Remove the serving dish from the oven and pour in your creamy sauce. Add in the fried pieces of kidney and any cooking juices. Pour in any lamb shoulder cooking juices too. Give the sauce a good mix and perform a quick taste test and adjust the seasoning as required. Use kitchen tongs to place the lamb shoulder slices into the creamy sauce. Divide the sauce and lamb shoulder pieces between two serving dishes and top with a few sprigs of fresh parsley (optional). Enjoy your nutrient dense creamy lamb shoulder. Tips *Any flavourful broth works well for this recipe. You can also air fry the lamb shoulder should you wish. If you do not have any tallow available, then substitute with lard or bone marrow. If you enjoy this dish, try making it with lamb chops too. Ideally, purchase your meat, 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. 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 and Bone Broth - Pressure Cooker 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. Adjust the broth amounts for a thicker or thinner creamy sauce, based on your preference. If your lamb shoulder is not particularly fatty, add some extra tallow to the sauce to ensure a good PKD Ratio. Use a digital thermometer to check the internal temperature of the lamb shoulder. If the internal temperature is 63c the meat will be at a medium-well doneness. Video https://www.youtube.com/watch?v=bNXxUg-IzIg

Regime Type: PKD (With Allowances), Without Eggs Cold Start Roast Chicken Introduction & Inspiration The French Cooking Academy has a great technique for roasting a chicken in the oven which I wanted to share in case folks are not familiar with it. This technique is simple and yields a succulent, juicy result. It's a very simple method which is still used here in some French homes whereby the chicken is roasted, starting from a cold oven. Not only does the chicken become nicely coloured, and yields a succulent, juicy result but it also generates the most delicious caramelised roast chicken cooking juices with all the natural fat from the chicken. For such a minimal effort, the results are really impressive. So why not go ahead and give this one a try! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 1.5 hours Serving Size 1 x Cold Start Roast Chicken 190ml Chicken Cooking Juices/Broth Main Ingredients: 1.7kg Whole Chicken 40g Tallow or Lard (Melted) 40g Tallow* Salt To Taste Recipe Instructions Pat the chicken dry, if not already done so. Add 1/2 of the melted tallow to a metal roasting tray/dish that you will be using to roast the chicken in. Spread the liquid over the base using a pastry brush. Place the chicken in the roasting tray/dish. Pour the remaining melted tallow over the top of the chicken and use a pastry brush to brush the liquid into the legs and wings. Cut the tallow into 4 smaller pieces. Place a piece of tallow between each of the legs and wings of the chicken. Sprinkle salt over the chicken. Add the roasting dish with the chicken to a cold oven. For a 1.5kg chicken, set the oven to 200c with the Forced Air function on. Cook for 70 minutes. For a chicken weighing slightly more than 1.5kg, set the oven temperature to 190c with the Forced Air function** on. Cook for 80-90 minutes without opening the door (this is very important to avoid the steam escaping). Once cooked, transfer the chicken to a cooling rack and cover with greaseproof paper and a sheet of foil. Let it rest for at least 20+ minutes before carving. Pour the cooking juices into a jug (you can sieve it first should you wish). Once the chicken has cooled for at least 20 minutes, transfer it onto a wooden chopping board and carve the chicken. To serve, add the chicken slices to serving plates (or a serving platter), and pour the delicious roast chicken cooking juices over the meat. Add a little extra fat for a good Paleolithic Ketogenic Diet (PKD) ratio. Enjoy! Tips Should your chicken be slightly larger in size than 1.5kg, reduce the cooking temperature to 190c and extend the cooking time by 10 to 20 minutes. *Tallow can be substituted with lard. **Forced Air function allows you to cook a variety of food requiring the same cooking temperature on two shelves at the same time (e.g.: fish, vegetables, cakes). This function can be used to cook different foods without odours being transferred from one food to another. Use the 2nd shelf to cook on one shelf only. To cook on two shelves, use the 1st and 4th levels after preheating the oven. To watch the original video done by the French Cooking Academy simply visit: COLD START ROAST CHICKEN — French Cooking Academy ( thefrenchcookingacademy.com ) Ideally, purchase your meat and fat from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Check out my Beef Crackling recipe for instructions on how to make tallow. Video https://www.youtube.com/watch?v=W1ovw3uhtYw

Regime Type: Strict PKD (No Allowances), Without Eggs Liver Galore Cake Introduction & Inspiration Eating liver shouldn't be an ordeal; it should be a delightful treat. One of the best ways I like to prepare it is in a mousse-like form, where the taste is subtle and the texture varied, allowing you to truly appreciate this remarkable, micronutrient-rich food. It's a wonderful cake to make for special occasions, such as birthdays or parties. It also has a great PKD ratio. So go on, give it a try. You may just come to love liver! X Nic Recipe Overview Preparation Time Less than 30 minutes (To Note: The cake will need to set in the fridge for 3+ hours) Cooking Time Less than 30 minutes Serving Size 1 x Liver Galore Cake (11cm Diameter) Main Ingredients: Base: 20g Beef Liver* 50g Beef Crackling Salt To Taste Topping: 180g Beef liver* Salt To Taste Decoration: 20g Dehydrated Liver Sheet (or Raspberry Fruit Sheet - Optional) Recipe Instructions Place all the beef liver into a high speed blender with some salt. Liquidise the beef liver well. Base: To make the base, warm the beef crackling (stove or microwave) and place it in a mini blender. Blend the crackling into a paste. Add the paste, together with 20ml of the liquidised beef liver into a small pan. Cook on low heat for 3 or so minutes, stirring often. Once cooked, remove the pan from the heat. Line and grease a 11cm springform circular tin. Add the base ingredients into the tin using a spatula. Use the back of a spoon to press the base ingredients down into the tin so that the top is nice and level. Topping: While the base is cooling, add the remaining liquidised beef liver to the pan and cook on low heat for 3 minutes. Stir the mixture continuously during the cooking process so that the ingredients do not stick to the pan. The mixture will become reasonably thick. Once cooked to your liking, add the mixture back to the blender and blend until smooth. Use a spatula to add the mixture to the tin. Use a spoon to smooth the liver over the base and ensure the top is nice and level. Allow the cake to cool, before covering and adding the tin to the fridge for 3 hours or until set. Remove the cake from the fridge and uncover. Carefully remove the cake from the springform tin and use a spatula to transfer the cake onto a serving plate. Decoration (0ptional): Cut some strips of dehydrated liver (or raspberry fruit sheet) using a pizza cutter or scissors that create a nice zigzag edging. The strip should be wide enough to cover the outside of the cake. Place the strip around the cake. Add a few extra thin zigzag strips over the top of the cake for decoration should you wish. If you are not eating the cake immediately, then cover and place back in the fridge. Otherwise, slice up the liver cake and enjoy your liver galore experience! Tips *This recipe works really well with veal liver too, so be sure to try that option as well. For those that can eat it, Raspberry Fruit Sheet makes a nice cake decoration and also pairs very well with liver. Ideally, purchase your fat and offal from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Any ingredients listed as Optional, may or may not be appropriate if you are following Strict PKD with No Allowances. If you are unsure, refer to the Paleolithic Ketogenic Diet Rules document or consult with ICMNI in Hungary ( Home - Nutriintervention ). Any fruit should be of organic quality, and is only recommended in small quantities for those who have recovered from any kind of health condition. Check out my Beef Crackling, Dehydrated Liver Sheet and Raspberry Fruit Sheet recipes for instructions on how to make these. Video https://www.youtube.com/watch?v=-8wAqFdu_YQ Not Available As Yet...

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

Regime Type: Strict PKD (No Allowances), Without Eggs Dehydrated Liver Sheet Introduction & Inspiration Dehydrated Liver Sheet not only boasts a glossy, attractive appearance but also offers a delightful taste. It's versatile and can be used for various purposes, such as decorating cakes, making samosas, crafting cannoli, and so much more! I hope you'll give this recipe a try! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time 2 - 2.5 hours Serving Size 1 x Dehydrated Liver Sheet (32cm x 23cm) Main Ingredients: 140g Veal Liver Salt To Taste Recipe Instructions Pre heat the oven to 60c. Add the veal liver and some salt to a high speed blender. Liquidise the liver until nice and smooth in the blender. Grease a silicone mat and place it in a baking tray. Pour the liquidised liver over the silicone mat. Use an angled pastry spatula to spread out a thin, even layer of the mixture to cover the mat. Place the baking tray in the pre heated oven and cook for 2 - 2.5 hours. Check often towards the end of the cooking time as you should be able to peel the sides of the sheet up, without any ingredients sticking to the mat and for the base to be nice and dry. Remove the baking tray from the oven and allow the sheet to cool on the kitchen countertop. If you are not going to be using the dehydrated liver sheet straightaway, transfer it on to some greaseproof paper and cover. Place it in the fridge. Tips 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 Dehydrated Liver Sheet into various dishes. Video Not Yet Available...

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, 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, 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: 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: 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: 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: 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: 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: 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....