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Regime Type: Without Eggs, Strict PKD (No Allowances) Halloween Jellies Introduction & Inspiration Halloween jellies are lots of fun to prepare, and make a great addition to hot dishes like soups or stews. They can make your meals decidedly spooky, while all the while adding a tremendous depth of flavour to your culinary delights! They are also frighteningly easy to prepare, so bring your wobbly Halloween Jellies to the party! X Nic Recipe Overview Preparation Time Less than 30 minutes ( To Note: The Halloween Jellies will need to be placed in the fridge, for several hours or ideally overnight). Cooking Time Less than 30 minutes Serving Size 6 x Halloween Jellies Main Ingredients: 300ml Oxtail Cooking Juices Salt To Taste Recipe Instructions Make the oxtail cooking juices as per the recipe instructions. Allow the juices to set in the fridge to form a layer of cooking juice underneath and a layer of oxtail fat on top. *Remove most of the fat from the top of the cooking juices, so that your Halloween jellies will have a tiny layer of fat to contrast the darker jelly colour when fully set. Place the cooking juices and a small amount of oxtail fat into a pan on low heat with some salt and melt into a liquid. Divide the liquid evenly between the Halloween Jelly moulds. Place tray in the fridge until the Halloween Jellies have fully set. When you are ready to serve them, briefly place them in the freezer (10 minutes or so. This will make them nice and firm, so that you can remove the jellies easily from their moulds without them breaking if you have more intricate Halloween mould patterns). Happy Halloween! Tips Ideally, purchase your meat and fat from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. For slightly sweet Halloween Jellies, add a small amount of honey to the pan on low heat and stir until all the honey has melted in the cooking juices. Check out my Oxtail - Slow Cooker recipe for instructions on how to make the oxtail cooking juices. If you do not have any oxtail cooking juices, substitute with a very gelatinous bone broth or with beef cheek cooking juices. It just needs to be thick enough to set once refrigerated. Video Not Available Yet....

Regime Type: Strict PKD (No Allowances), Without Eggs Beef Cheek and Liver Flan Introduction & Inspiration The succulence of tender beef cheek, combined with delicate morsels of kidney, pairs perfectly with the light and airy veal liver topping. This symphony of flavours creates a nutrient-dense culinary experience that tantalises the palate. To elevate the dish further, a luscious beef cheek sauce is drizzled over it, setting into a delightful jelly-like consistency when chilled. Truly, a feast for the senses! This flan is perfect as a main meal and can also be prepared for family gatherings or to take on picnics / hikes. It's packed with flavour and nutrients and will keep you satiated throughout the day! I hope you'll enjoy it too! X Nic Recipe Overview Preparation Time Less than 30 minutes (To Note: Extra time will be required for the broth topping to set, when served cold) Cooking Time Less than 1 hour Serving Size Beef Cheek and Liver Flan (16cm - Square) Main Ingredients: 200g Beef Cheek Leftovers 150g Lamb Kidney (reserve a few for the decoration) 100g Veal Liver 75g Beef Cheek Fat 75g Eskimo Mangalica Smoked Fat (cut into 6 long strips) 150ml Alfredo Style Sauce 45ml Beef Cheek Cooking Juices (or Bone Broth) Salt To Taste Tallow or Lard for greasing Decoration: 80ml Beef Cheek Sauce* Lamb Kidney pieces Recipe Instructions Preheat the oven to 110c. Wash the lamb kidney's under running water to remove any bitterness. Slice the kidneys in half and snip out the tight white core with a sharp knife and/or kitchen scissors. Chop the kidneys into small cubes (just reserve 4 - 8 slices for the decoration). Roughly chop the beef cheek leftovers into smaller bits (if necessary). Heat the beef cheek fat in a pan on medium heat. Add the beef cheek leftovers and cook for a few minutes, using a spatula to break up the meat. Stir in the kidney cubes, beef cheek cooking juices (or bone broth) and salt. Continue to cook for 3-4 minutes longer, until the kidney begins to soften. Pour the pan contents into a lined and well-greased springform pan. Use a spoon or a spatula to press the ingredients down until level. Blend the veal liver in a high speed blender until smooth. Pour the contents of the blender into a large glass bowl. Use an electric hand whisk (or regular whisk) and beat the liver mixture vigorously to incorporate as much air as you can. Once you have beaten the liver, add in the Alfredo Style Sauce and continue to use the electric hand whisk, to whisk the mixture for another minute or so. Pour the mixture over the beef and kidney. Lay the lard strips on top of the ingredients in a crisscross pattern. Add the remaining kidney slices to the top, for decoration. Place the springform pan on a baking tray and pop it in the centre of a pre heated oven. Cook for 35 minutes. Remove from the oven. Serving Hot Allow the flan to cool down slightly before dishing out into equal servings. Heat up the beef cheek sauce and drizzle a little over the top of each slice. Serving Cold* Once the beef cheek and liver flan has finished cooking and is cool, pour over the beef cheek sauce. Cover and place the flan in the fridge until the sauce sets into a jelly like consistency. (You'll need to make sure you use a nice gelatinous beef or oxtail broth to ensure it sets well) Enjoy! Tips Any cooking juices that have been released into the springform pan base during cooking can simply be poured off and added to the beef cheek sauce when serving the flan hot. 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 Alfredo Style Sauce, Beef Cheek Sauce and Braised Beef Cheek - Slow Cooker recipes for instructions on how to make these. This Beef Cheek & Liver Flan is delicious served hot or cold! If you do not have any been cheek to use, then you can substitute with oxtail, beef shank, lamb leftovers etc. They all taste delicious! The Eskimo Mangalica Smoked fat is made from Mangalica-Duroc pork. It has a very mild smokiness with a bacon flavour, making it great for children. This product is 100% pork fat with sea salt. Salting and smoking are traditional ways of preserving pork fat and deliver a delicate but intense flavour experience. It can be eaten raw or cooked. You can order this, and other wonderful products, from Eskimo Kitchen in Hungary: Eskimokitchen.eu Video

Regime Type: Without Eggs, PKD (With Allowances) Beef Flake Cakes Introduction & Inspiration I wanted to create a tasty dessert that could hold some little 'Chocolate' shapes to welcome in Spring, and these Beef Flake Cakes really delivered! They are extremely filling and have a wonderful depth of flavour. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 8 x Beef Flake Cakes Main Ingredients: 200g Beef Flakes 90g Lard 40g Honey Tallow or Lard - to grease a silicone mould Decoration: 1 x 'Chocolate' Shape per Nest 1 x Oxtail Jelly Shape per Nest Frozen Lard Recipe Instructions Make the Beef Flakes as per the recipe instructions. In a glass bowl add the beef flakes and the lard (this should be soft). Use the back of a spoon to cream the lard into the beef flakes until all the beef flakes are coated in lard and they are moist. Next add the honey into the bowl and use the spoon to mix the ingredients well together so that all the beef flakes are nicely coated in honey. Grease an 8 hole circular silicone mould tray with tallow or lard. Divide the contents of the bowl equally between the 8 holes of the mould. Once the mixture is in each hole, use your fingers or the back of a spoon to shape the beef flakes in each hole into a nest shape with a slightly lower centre and higher sides. Repeat this process for all the beef flake holes. Place the silicone mould tray in the fridge and allow the Beef Flake Cakes to harden for 1-2 hours. Decoration Instructions: Remove the Beef Flake Cakes carefully from the silicone mould and place on a serving plate. Place 1 x 'Chocolate' shape and 1 x Oxtail Jelly Shape in the centre of each cake. Grate a little frozen lard over the top of each Beef Flake Cake. Enjoy! Tips Ideally, purchase your meat and fat from pasture raised animals that are Nitrate, Nitrite & Additive Free. Any honey should be of organic quality, and is only recommended in small quantities for those who have recovered from any kind of health condition. Check out my Beef Flake and Spring 'Chocolate' Shapes recipes for instructions on how to make these. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Savoury Bone Marrow Ice Cream Introduction & Inspiration Who said ice cream needs to be sweet, to be delicious! This savoury bone marrow ice cream, provides a touch of originality when serving bone marrow and beef cooking juices with your meat dishes. I hope you'll enjoy it! 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 315ml Savoury Bone Marrow Ice Cream Main Ingredients: 70g Oven Roasted Bone Marrow 250ml Beef Bourguignon Cooking Juices/Jelly Salt Recipe Instructions Add all the ingredients to a pan on medium heat. Cook until all the ingredients are nice and warm and the bone marrow is very soft. Pour all the ingredients into a high speed blender and blend until all the ingredients are well combined. Pour the mixture through a sieve into a Ninja Creami pot and once cool, place in the freezer for a minimum of 24 hours before mixing the ice cream in the Ninja Creami machine using the 'Ice Cream' or 'Light Ice Cream' program. Tips Serving Suggestions: Serve the savoury bone marrow ice cream just as it is on top of a juicy steak or try adding a few beef crackling crumbs on top too! Check out my Oven Roasted Bone Marrow and Beef Bourguignon - Slow Cooker recipes for instructions on how to make these. If you do not happen to have any beef bourguignon cooking juices available, any other gelatinous broth should be fine, including oxtail, beef cheek, beef shin etc. Keep in mind that a portion of savoury bone marrow ice cream (50g) will provide just over 10g fat and 40ml cooking juices per serving, so that you ensure a good PKD ratio for your meal. Video Not available yet...

Regime Type: Without Eggs, Strict PKD (No Allowances) Roast Beef and Smoked Bacon Sandwiches Introduction & Inspiration Roast beef is delicious in its own right and can certainly be used as your sandwich bread in essence. Combining the meat with the smoked bacon and a creamy bacon mayonnaise filling will make for a satisfying, nutrient dense sandwich that is quick and easy to whip up, with a great PKD ratio. Enjoy! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size Roast Beef and Smoked Bacon Sandwiches Main Ingredients: 150g Roast Beef Leftover Slices (x4) 40g Eskimo Mangalica Smoked Kolozsvari Bacon Leftovers 25ml Bacon Mayonnaise Salt To Taste Recipe Instructions Place the 4 leftover beef slices on to a serving plate. Use a knife to spread the bacon mayonnaise evenly over all the slices. Use kitchen scissors or a kitchen knife to cut the bacon leftovers into strips. Place the bacon strips over the top of 2 of the beef slices and add the remaining 2 beef slices on top of the other slices, to form sandwiches. Use cocktail sticks to hold the slices together. Enjoy! Tips If you're not able to consume eggs, simply use a different filling such as a liver pâté or a crunchy tallow spread for example. Kolozsvari is a type of traditional smoked bacon from the Cluj-napoca region of Romania. It can be eaten raw as for this recipe, or it can be cooked in the pan and crisps up nicely. You can order this, and many other wonderful products, from Eskimo Kitchen in Hungary Eskimokitchen.eu Their products are all free from harmful additives and preservatives and they have a wonderful selection of produce. 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 Joint - Oven Roasted and Bacon Mayonnaise recipes for instructions on how to make these. Video Not available yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Tasty Pork Crackling Burger Patties Introduction & Inspiration These pork crackling burger patties are deliciously juicy and tasty, with a slight chewiness thanks to the pork crackling. They are perfect as they are, and also taste wonderful on flat bottom pork muffins too. Making these patties couldn't be easier. So go on, give them a try! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 2 x Tasty Pork Crackling Burger Patties (9cm diameter) Main Ingredients: 150g Pork Shoulder 70g Pork Crackling Salt To Taste Topping 2 Tsp Bone Marrow Mayonnaise (Optional) or other fat * Recipe Instructions Cut the pork and crackling into small cubes and then add them to a mini blender, together with some salt. Blend briefly, until all the ingredients are well combined, but avoid over blending. Place a pastry circle (or burger patty circle) on top of a piece of greaseproof paper. Add half of the patty mixture from the blender into the circle. Use a spoon/burger patty press to press the patty down into a nice burger patty shape. Carefully remove the circle from around the patty. Repeat, to make the second burger patty. If you're not cooking your burger patties straightaway, place the patties in an airtight container in the fridge, otherwise go ahead and cook the patties in the oven until cooked to your liking. Add a little bone marrow mayonnaise to the tops of your burger patties when serving and drizzle with any cooking juices. Enjoy! Tips Ideally, purchase your meat, fat and offal from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Use the Recipe Search functionality on the website to discover how to incorporate tasty pork crackling burger patties into various dishes. *The burger patties cook up really well in the oven. Some fat will be rendered during the cooking process so be sure to pour this back over your burgers once cooked. Add some bone marrow mayonnaise (or other animal fat if you are avoiding eggs) to the tops of your burger patties to retain a good PKD ratio. If you don't have any pork crackling available, then simply use beef crackling, pork back fat, lard, tallow, bone marrow or other animal fat to ensure a good PKD ratio of meat to fat. Any ingredients listed as Optional, may or may not be appropriate if you are following Strict PKD with No Allowances. If you are unsure, refer to the Paleolithic Ketogenic Diet Rules document or consult with ICMNI in Hungary ( Home - Nutriintervention ). Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Tripe Buns Introduction & Inspiration Tripe buns are a great way to start introducing tripe into your repertoire of offal. It has a very mild flavour and combines nicely with the other ingredients. The buns are both moist on the inside and yet do not fall apart despite using no eggs. They are nice to eat plain, with a little pâté on top, or with a touch of honey or fruit coulis for a slightly sweeter version. Give them a try and see what you think. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 6 x Tripe Buns Main Ingredients: 200g Pressure Cooked Beef Tripe 90g Bone Marrow Liquid 15g Pork Jelly Cubes 15g Honey (Optional*) Salt To Taste Recipe Instructions Pre Heat the oven to 160c. Add all the ingredients to a pan on low-medium heat and cook until all the pork jelly cubes have melted and all the ingredients are warm. Stir from time to time. Use a spatula to add the pan ingredients into a high speed blender. Blend until the mixture is nice and smooth. Divide the mixture evenly between the individual silicone bun cases and use the back of a spoon to level off the tops of the buns. Place the bun cases on a baking tray and cook for 20 minutes. Once done, brown the buns for a couple of minutes. Keep an eye on the buns towards the end of the cooking to ensure they do not burn! Allow the buns to cool once out of the oven before serving. You can also allow them to cool fully, before placing them in an airtight container in the fridge to have cold. 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. *These buns can simply be more savoury in nature by omitting the honey. Add a little extra touch of salt too for the savoury version. 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 should be of organic quality, and is only recommended in small quantities for those who have recovered from any kind of health condition. 'Browning' Some functions of ovens enable you to brown the surface of the food by activating the grill once cooking is complete. When using the 'Browning' setting on your oven, monitor closely the crust so that it doesn't burn at the last minute. Check out my Pork Jelly Cubes, Lard and Pork Crackling - Air Fryer, Bone Marrow Liquid and Crumbs and Beef Tripe - Pressure Cooker recipes for instructions on how to make these. Thanks to the pork jelly, these buns will become more sturdy once they have had chance to cool down. Once in the fridge, they will still remain moist inside. Video

Regime Type: Without Eggs, Strict PKD (No Allowances) Whipped Lamb Fat Introduction & Inspiration Recipe Overview Preparation Time Less than 30 minutes Cooking Time Serving Size 1 x 85g Whipped Lamb Fat Main Ingredients: 85g Lamb Fat (from cooking a Leg of Lamb - see the recipe in TIPS below) Recipe Instructions Cook the Leg Of Lamb - Slow Cooked In The Oven as per the recipe instructions and pour all the juices from the roasting tin into a glass jar. Remove the lamb fat layer from on top of the lamb cooking juices once it has set into a solid layer in the fridge. Scrape off any cooking juices from the fat layer. Place the lamb fat in to a medium glass bowl. Use a fork to mash the lamb fat a little so that it's not too hard, before beginning whisking. Plug in an electric hand whisk and proceed to whisk the lamb fat on the lowest speed, until you obtain a nice consistency with soft peaks forming, and then increase the speed and continue to whisk until you achieve your desired level of firmness. Cover the bowl with some clingfilm and place the Whipped Lamb Fat it into the fridge until you are ready to use it. Tips Check out my Leg of Lamb - Slow Cooked in the Oven recipe for instructions on how to cook lamb, which provides you with the lamb fat as part of the cooking process. Whipped Lamb Fat, appears more stable at room temperature than Oxtail fat and holds it shape better. However be sure to whip the fat to your desired consistency and then place it right back into the fridge until you are ready to use it, especially on a warm day. Why not add a tiny amount of honey to your Whipped Lamb Fat to offer a slightly sweet whipped cream effect, perfect for your dessert recipes. ( 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.) Use the Recipe Search functionality on the website to discover how to incorporate Whipped Lamb Fat into various dishes. Video Not Available Yet....

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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) Cool Soup Introduction & Inspiration When you enjoy soup, cold soup is the answer on hot days, when you are looking for a refreshing meal, full of nutritious ingredients that will keep you satiated and full of energy until later in the day. I hope you enjoy it! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x Bowl of Cool Soup Main Ingredients: 60g Lamb Kidney 75g Steak 50g Eskimo Smoked Mangalica Dwarf Sausage (or similar) 40g Whipped (Kolozsvari) Bacon fat 5g Bone Broth Fat (or lard/tallow) 100ml Bone Broth 1 tsp Beef Crackling Crumbs Salt to Taste Recipe Instructions Start by washing the lamb kidney under running water to give it a quick clean. Place the lamb kidney on a wooden chopping board. Slice the kidney in half and snip out the tight white core with a sharp knife and/or kitchen scissors. Cut the kidney into small pieces. Chop the sausage into thin slices and slice up the steak. Heat up the bone broth fat in a frying pan on medium-high heat. Add the kidney, steak and sausage to the pan with a touch of salt (optional). Allow the ingredients to cook for a few minutes on each side until the meat is browned all over, but with the lamb kidney still a little pink in the middle. Use a spatula to pour the pan ingredients into a serving bowl. Add the gelatinous bone broth on top of the meat in the bowl. Use an ice cream scoop to place a ball of whipped bacon fat in the centre of the bowl and sprinkle the top with a little beef crackling crumbs. Enjoy your Cool Soup! Tips Ideally, purchase your meat, fat and offal from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Check out my Bone Broth - `Pressure Cooker and Beef Crackling Crumbs recipes for instructions on how to make these. You can also pop your bone broth in the freezer for a few minutes while the soup is being made, for an even cooler effect. Eskimo Smoked Mangalica Dwarf Sausage is a traditional homemade smoked sausage made simply with sea salt and pork, allowing the full flavour of the Mangalica-Duroc pork to shine through. It's also a perfect food for those with allergies or food sensitivities due to the absence of any spices. For best results do not overcook it (it can also be eaten raw). You can order this, and other wonderful products, from Eskimo Kitchen in Hungary: Eskimokitchen.eu Kolozsvari is a type of traditional smoked bacon from the Cluj-napoca region of Romania. It can be eaten raw as for this recipe, or it can be cooked in the pan and crisps up nicely. You can order this, and many other wonderful products, from Eskimo Kitchen in Hungary Eskimokitchen.eu Their products are all free from harmful additives and preservatives and they have a wonderful selection of produce. Video

Regime Type: PKD (With Allowances) Liver Carbonara Introduction & Inspiration Liver Carbonara is a delicious 'pasta' style dish which is extremely creamy, savoury and satisfying. This is a great PKD alternative to the more classic version. The liver 'pasta' is a perfect match for the creamy sauce. The dish is simple enough to prepare, so please do give it a go and let me know how it turned out for you. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less Than 30 Minutes Serving Size 1 x Liver Carbonara Main Ingredients: 1/2 x Sheet Liver 'Pasta' (approx. 80g) 50g Pork Belly (fatty)* 60g Pig Brains - Poached 70ml Egg Yolk Sauce - Pasteurised 70ml Bone Broth - Hot (plus 15ml extra as required, to thin the sauce) Salt To Taste Garnish: Fresh or Dried Parsley (Optional) 1 Tbsp Cured Egg Yolk - Grated (Optional) 10g Crispy Parma Ham Flakes Recipe Instructions Pre heat the oven to 80c. Make the liver sheet as per the recipe instructions. Allow to cool. Add a 'fettucine' attachment to the KitchenAid device, switch the machine on and feed the sheet into the machine. Place a bowl underneath the attachment for the liver 'pasta' to fall into. Reserve. Chop the pork belly into small cubes on a wooden chopping board. Add the cubes to a frying pan on medium heat. Cook for a couple of minutes until the cubes starts to release some of their fat. While the pork belly is cooking, add the egg yolk sauce and pork brains to a medium sized glass bowl. Add a touch of salt and then use an electric hand whisk to whisk the ingredients together to create a nice thick sauce. Add a little bone broth (or hot water) to thin the sauce down slightly, as required. Once the pork belly has released some of its cooking fat, turn the frying pan heat to low-medium and add the sauce to the pan. Use a spatula to give the sauce a good mix into the cooking juices from the pork belly. If the sauce is a touch too thick, add a little extra bone broth and stir in well. Warm the serving dish in the pre heated oven. Wait for the oven to reach temperature and then turn it off, before adding your dish. Add the liver 'pasta' to the frying pan and use a spatula to coat all the pasta in the creamy sauce. Leave the 'pasta' for a minute or so in the warm sauce, so that everything becomes nice and hot. Remove the serving dish from the oven. Transfer the liver carbonara to the warm serving dish. Season your carbonara with a little parsley (optional) and top with some grated cured egg yolk and crispy Parma ham flakes. Enjoy nice and hot! Tips *If you do not have any pork belly available use a flavourful meat, such as Eskimo Kitchen's Smoked Marble or Dwarf sausage, or even their Donkey or Buffalo salamis. They're all delicious and will add wonderful flavours to your carbonara! If you use smoked sausage or if your pork belly is not very fatty, then use some extra fat for a good PKD ratio. Your liver sheet should be at least 1 day old, as otherwise it's difficult to cut using the machine. If you do not have a machine to cut the liver sheet into fettucine type strips, simply place the liver sheet on a large wooden chopping board and cut long strips with a width of approximately 6mm. They're probably just as good. I just like using my gadgets. Ideally, purchase your meat and offal from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Be sure to use free range, organic eggs for the egg yolk sauce. Whether you can eat eggs may depend on your condition, medical history, the time you have been doing PKD and your health goals. If you're unsure, please consult with ICMNI in Hungary ( Home - Nutriintervention ). 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 cooked Liver 'Pasta', Brains - Poached, Egg Yolk Sauce - Pasteurised and Bone Broth - Pressure Cooker recipes for instructions on how to make all of thes Video

Summer Filter by Regime PKD (With Allowances) Strict PKD (No Allowances) Without Eggs Mains Offaly Good Beef Pie This makes for a really tasty pie, in both summer and winter. It's packed with nutrients to leave you full and satisfied for the entire day. It's perfect for when you're on the move and need a nutritious option that doesn't disappoint! Desserts Creamy Brain Bars When I first tasted these delightful treats, their appearance immediately evoked memories of Stracciatella ice cream. The bars have a wonderful crunchiness to them, reminiscent of a choc ice, for those that are familiar with these. Somehow, the more coarse texture of the 'flour' harmonises perfectly with the creamy filling, creating a symphony of textures. Mains Veal Tartare Simple and ideal for summer, this veal tartare is lovely and refreshing. Made from finely diced veal, it offers a delicious blend of flavours. Mains Beef Tartare - PKD Style Beef tartare, a delightful dish, features finely chopped high-quality raw beef blended with seasonings. Served either at room temperature or slightly chilled, this variation departs from the traditional recipe by omitting egg yolk. Mains Beef Tartare - Traditional Beef tartare is a delightful dish made with chopped high-quality raw beef, mixed with seasonings and served either at room temperature or slightly chilled. Mains Hearty Steak Burger The delightful combination of a wholesome ‘bun’ paired with mouthwatering flavours makes this hearty steak burger a true delight! Whether you opt to cook it in the oven or on the BBQ, get ready for a treat. Mains Steak Crackling Burger Patties These succulent steak crackling burger patties are versatile—you can cook them in the oven or on the BBQ. Ice Creams Savoury Bone Marrow Ice Cream Who said ice cream needs to be sweet, to be delicious! This savoury bone marrow ice cream, provides a touch of originality when serving bone marrow and beef cooking juices with your meat dishes. Mains Souffle Omelette It would be remiss of me, living here in France, to not be inspired by some of the culinary works of Mère Poulard, who owned an inn on Mont-Saint-Michel, in the Normandy region of France over 100+ years ago. Mère Poulard created a great soufflé omelette which is both crispy and yet fluffy at the same time! Mains Oxtail Mountains Oxtail is both delicious, useful for the body and beneficial to our health. It is packed with flavour and has many nutritional benefits. I was so impressed with Zsófia Clemens's recent oxtail jelly creation that I felt it only fitting to feature one as a summer recipe creation on the site. I love the mountains, and in summer they are especially magic and refreshing, so I hope this dish will be both uplifting and beautiful to you too! Ice Creams Creamy Egg and Marrow Ice Cream Creamy Egg and Marrow Ice Cream tastes lovely and rich, with an almost biscuity, custardy type profile to it. It has a very nice creamy texture and combines wonderfully with the pork crackling crumbs for those special moments in life. Drinks Refreshing Bone Broth and Liver Smoothie If you're looking for a nice, refreshing smoothie that can be whipped up in no time, then why not give this one a try! It's light, frothy and has such a mild flavour to it. 1 2 1 ... 1 2 ... 2

Drinks Filter by Regime PKD (With Allowances) Strict PKD (No Allowances) Without Eggs Christmas Tripe Eggnog If you're up for a new type of eggnog over the festive period then why not try this version with a touch of beef tripe. It's so deliciously creamy and satisfying, with a great PKD ratio. Refreshing Bone Broth and Liver Smoothie If you're looking for a nice, refreshing smoothie that can be whipped up in no time, then why not give this one a try! It's light, frothy and has such a mild flavour to it. Creamy Liver Milkshake This Creamy Liver Milkshake makes for a refreshing drink during any season. It's amazingly smooth and creamy, and so quick to make. This will make an excellent addition to the beverage options on those hot summer days! Greaves Pâté Milkshake I love a good milkshake, and this one doesn't disappoint! 1 1 ... 1 ... 1

Regime Type: Without Eggs, Strict PKD (No Allowances) Creamy Liver and Brain Sauce Introduction & Inspiration Liver and brain make for a subtle, yet creamy sauce that is perfect for drizzling over meat dishes. It's super easy to whip up and provides a light, nutrient dense addition to accompany various types of meals. I hope you'll like it. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 125ml Creamy Liver and Brain Sauce Main Ingredients: 50g Veal Liver 75g Pig Brains (washed and cleaned) 25g Oxtail Fat Salt To Taste Recipe Instructions Wash and clean your pig brain to remove any bone fragments, blood and membrane from around it. Place the veal liver, brains and salt into a high speed blender and blend until smooth. Pour the contents of the blender into a small pan. Add the fat and cook on low heat for several minutes until all the fat has melted. Stir regularly. Perform a quick taste test and add any additional seasoning if required. Once the liver and brain sauce is cooked, pour the pan contents back into the blender and re-blend the sauce briefly to ensure a super smooth texture for serving. Pour the creamy liver and brain sauce into a serving jug ready for use. Tips Check out my Oxtail - Slow Cooker recipe for instructions on how to make this delicious meat and fat. Use the Recipe Search functionality on the website to discover how to incorporate Creamy Liver and Brain Sauce into various dishes. If you do not have any oxtail fat on hand, then substitute with lard or tallow. 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. Video Not available yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Liver Sheet Introduction & Inspiration If you're looking for a sheet that can be used for various recipes including lasagna's and rolls, look no further! Liver turns out to be the perfect ingredient as it cooks into a sturdy sheet and yet remains so very flexible. The sheets are super simply to whip up and don't require much cooking time. I hope you'll enjoy the possibilities that nutrient dense liver sheets can provide to your health in various recipes. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x Liver Sheet Main Ingredients: 200g Lamb Liver Salt To Taste Lard for Greasing Recipe Instructions Preheat the oven to 160c (convection - middle shelf). Remove any silvery membrane from the liver if you can, before placing it into a high speed blender with some salt. Blend, until the mixture is nice and smooth. Grease a silicone baking mat (e.g. De Buyer) with lard. Pour the mixture on top of the silicone mat on a baking tray and spread out a thin, even layer of the mixture using a spatula to cover the mat. Place the baking tray in the oven and cook for 8 - 10 minutes (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). Remove the baking tray from the oven and allow the sheet to cool on the kitchen countertop for 10 minutes or so. If you are not going to be using the liver sheet straightaway, transfer it on to some greaseproof paper and cover. Place it in the fridge. Tips Ideally, purchase your meat and offal from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. If you do not have any lard for greasing your mat, substitute with tallow. If you do not have any lamb liver, you can certainly use veal or beef liver as well. Use the Recipe Search functionality on the website to discover how to incorporate liver sheets into various dishes. As a slightly variation, you can also make a liver and egg sheet too, if you do ok with eggs of course. See my Liver and Egg Sheet recipe for this slightly modified version. To achieve an even thinner sheet, you can also add a small amount of bone broth to make the liver mixture slightly thinner before blending it and pouring it on top of the silicone mat. Be sure to add an appropriate amount of fat to accompany your sheet, to achieve a perfect PKD ratio. Video

Regime Type: Without Eggs, Strict PKD (No Allowances) Beef Tripe Sheet Introduction & Inspiration These healthy Beef Tripe Sheets are incredibly useful for so many recipes. You can use them to make 'pasta', samosas, rolls, tripe flakes for desserts, ice cream wafers....the list goes on and on. They are also super easy to prepare and quick to cook. I hope you will give them a whirl! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time 30 minutes Serving Size 1 x Beef Tripe Sheet Main Ingredients: 200g Pressure Cooked Beef Tripe 20g Pork Jelly Cubes 40ml Bone Broth or Water Salt To Taste Tallow or Lard for Greasing Recipe Instructions Preheat oven to 160c (convection- middle shelf). Place the tripe, pork jelly, bone broth and salt in a pan on low heat. Cook until all the pork jelly has melted. Add the pan ingredients to a high speed blender and blend until the mixture is smooth. Place a silicone mat onto a baking tray, and grease it with tallow or lard. Pour the mixture onto the mat and spread out a thin layer of the mixture using a spatula. Place the baking tray in the oven and cook for 25 - 30 minutes. Check often towards the end of the cooking time. If the sheet can lift up off the mat without sticking, it's ready. (Add an extra 5 minutes at the end if need be, depending on your oven). Once cooked, remove the baking tray from the oven and allow the sheet to cool for several minutes. While still warm, transfer the sheet on to some greaseproof paper to avoid it going cold and potentially sticking to the silicone mat (this shouldn't happen if you greased the silicone mat). Store the Beef Tripe Sheet in your fridge. Tips Ideally, purchase your meat from pasture raised animals that are Nitrate, Nitrite & Additive Free and try and use white sea salt or rock salt that contains no anticaking agents or other additives. If you do not have any bone broth to hand, use water. Check out my Pork Jelly Cubes, Beef Tripe - Pressure Cooker and Bone Broth - Pressure Cooker recipes for instructions on how to make these. Beef Tripe Sheets can be used in a number of ways, including for samosas, wraps, rolls etc. Use the Recipe Search functionality on my website to discover more. Be sure to add an appropriate amount of fat to accompany your sheet, to achieve a perfect PKD ratio. Video

Regime Type: Without Eggs, PKD (With Allowances) Oxtail Honey Sauce Introduction & Inspiration Oxtail cooking juices pair so well with sweet ingredients like honey. When reduced down into this syrupy sauce it adds a subtle depth of flavour. It seems to complement the oxtails’ natural beefy flavour and reminds me a little of treacle toffee. The sauce is also great, even without the addition of a small amount of honey, so give this a try and see for yourself. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x 45ml Oxtail Honey Sauce Main Ingredients: 170ml Oxtail Cooking Juices 1 tsp Honey Pinch of Salt Recipe Instructions Add the oxtail cooking juices, a pinch of salt and the honey to a pan on medium-high heat. Allow the mixture to bubble, stirring often with a spatula until the liquid remaining in the pan is approx. one third of the original amount. Taste the mixture during the cooking process to arrive at a sauce with a good depth of flavour and which is thick enough for what you have in mind to use it for. Pour the sauce into a small container or serving jug and you're ready to go! Tips This oxtail honey sauce, will solidify when left in the fridge, and so it will simply need to be warmed up again when you're ready to use it. 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 Oxtail - Slow Cooker recipes for instructions on how to make this. Any honey should be of organic quality, and is only recommended in small quantities for those who have recovered from any kind of health condition. Use the Recipe Search functionality on the website to discover how to incorporate Oxtail Honey Sauce into various dishes. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Creamy Beef Fillet Risotto Introduction & Inspiration This dish makes for a wonderfully satiating and tasty meal that is also nutrient dense. The succulent beef fillet steak is served on a bed of beef tripe 'rice' in a creamy 'risotto' style sauce with tender bone marrow slices served on a flat bottom offal muffin. As a finishing touch, the dish is drizzled with a rich and flavour-packed beef shin sauce that is both satisfying and amplifies the overall taste of the dish! I hope you'll enjoy this one! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size Creamy Beef Fillet Risotto Main Ingredients: 140g Beef Fillet Steak 80g Beef Tripe 'Rice' 1 x Flat Bottom Offal Muffin 30ml Beef Shin Sauce 70ml Alfredo Style Sauce 30g Tallow or Lard, plus extra for frying 45g Raw Bone Marrow Salt to Taste Recipe Instructions Bring the fillet steak to room temperature (20 - 30 minutes before cooking). Pre heat the oven to 150c. Place the tallow in a frying pan with the beef tripe 'rice'. Cook for a few minutes on high heat and use a spatula to coat the tripe in the fat. Pour in the Alfredo style sauce and some salt. Stir everything well and turn the heat down to low. Stir from time to time. Meanwhile, pat the fillet steak dry with a paper towel, coat with a little hot liquid tallow or lard and then season all over with salt. In a separate pan melt the remaining fat. When smoking hot, add the beef cut-side down and move around the pan for the first few seconds of cooking so it doesn't stick. After this point, leave the beef to caramelise without moving it for 2–3 minutes, until it has a wonderful golden crust. Turn the steak over and repeat. Sear the steak along the edges to obtain a nice colour, then sit it on its base. Add a little extra tallow or lard. Allow to melt and bubble, all the while basting the fat over the steak, for 2–3 minutes on each side for a perfect medium-rare finish (or longer depending on how you like it). Remove from the heat, tent with a little foil and allow to rest. Cut the raw bone marrow into 4 thin slices. Add the slices to the pan (that had the beef in) and cook briefly, before turning over and cooking the other side. Turn off the heat. Add the beef tripe 'risotto' mixture to the base of your serving plate. Place the offal muffin in the centre of the dish. Slice the fillet steak into 7 or 8 pieces and place the slices around the muffin to form a flower type effect. Add the bone marrow slices to the top of the muffin. Once the oven is up to temperature, switch it off and add the serving plate on a baking tray for a couple of minutes so that everything is nice and hot. Meanwhile, warm up your beef gravy/sauce. Remove the serving plate from the oven, sprinkle the bone marrow slices with a little salt and drizzle over the hot beef shin sauce. Enjoy! Tips Any tender cut of beef will work for this dish. You can use any rich and flavourful gravy for the sauce (oxtail, beef cheek etc.). Ideally, purchase your meat, fat and offal from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Check out my Beef Tripe - Pressure Cooker, Flat Bottom Offal Muffins and Alfredo Style Sauce recipes for instructions on how to make these. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Christmas Pork Fudge Introduction & Inspiration These guilt free pork 'fudge' bites are creamy and delicious and make a perfect party food addition over the festive period. Enjoy them savoury or with a slight touch of sweetness. Both ways are equally scrumptious! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time N/A Serving Size 20 x Christmas Pork Fudge pieces Main Ingredients: 70g Pork Crackling Purée 50g Greaves Pâté 50g Tallow - softened 20g-25g Smallholder's Blueberry Honey (Optional) Recipe Instructions Add the softened tallow and greaves pâté to a glass bowl. Use a fork to mash the greaves pâté into the tallow. Add the pork crackling purée to the bowl and give everything a good stir together. For a slight touch of sweetness to your pork 'fudge', add the blueberry honey (Optional) to the bowl and give the mixture one final stir so that all the ingredients are well combined. Use a spatula or spoon to add the mixture to a silicone mould tray(s). Place the tray(s) in the fridge for the 'fudge' to set properly. Once set, you can store the 'fudge' in an airtight glass container in the fridge ( you can also freeze them should you wish and bring out the 'fudge' 5 - 10 minutes before serving). Enjoy! Tips Ideally, purchase your meat and fat from pasture raised animals that are Nitrate, Nitrite & Additive Free. Any honey or fruit should be of organic quality, and are only recommended in small quantities for those who have recovered from any kind of health condition. Check out my Pork Crackling Purée and Beef Crackling (for how to make Tallow) recipes for instructions on how to make these. Smallholder's Blueberry Honey is an acacia honey flavoured with wild blueberries, with 100% natural ingredients. Wild blueberries are soaked in crystal-clear acacia honey which gives this handmade speciality its inimitable fruity flavour. You can order this, and other wonderful products, from Eskimo Kitchen in Hungary: Eskimokitchen.eu The Greaves Pâté is made from 100% pork greaves and is an extremely rich, dense and slightly textured paste. Although creamy in texture, the product does not contain any dairy and is also guaranteed free of milk and additives! You can order this, and other wonderful products, from Eskimo Kitchen in Hungary: Eskimokitchen.eu Any ingredients listed as Optional, may or may not be appropriate if you are following Strict PKD with No Allowances. If you are unsure, refer to the Paleolithic Ketogenic Diet Rules document or consult with ICMNI in Hungary ( Home - Nutriintervention ). Video Not Available Yet....

Regime Type: PKD (With Allowances) Liver and Egg Pasta Introduction & Inspiration The liver and egg sheets work perfectly to make 'pasta'. Clearly we're not talking about traditional pasta here with its huge carb load and detrimental ingredient profile. Rather, we are talking about fettucine style liver and egg 'pasta', which is a lot more beneficial to our health and well-being, and is delicious to boot! As this 'pasta' is a little thicker, you'll need to use a regular old kitchen knife or pizza cutter to make your fettuccine style strips. So gone on, give this new style of 'pasta' making a try. Your body, taste buds and health will thank you for it! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time N/A Serving Size Liver and Egg 'Pasta' Main Ingredients: 1 x Liver and Egg Sheet Recipe Instructions Make your liver and egg sheet as per the recipe instructions. Allow the liver and egg sheet to cool down fully, ideally overnight. Place the sheet on a large wooden chopping board and cut long strips with a width of approximately 5mm for fettucine style pasta. Your liver and egg 'pasta' is ready! Tips Ideally, purchase your offal from pasture raised animals that are Nitrate, Nitrite & Additive Free. Check out my Liver and Egg Sheet recipe for instructions on how to make this. Be sure to use free range, organic eggs to make your liver and egg sheets. 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 Liver and Egg 'Pasta' into various dishes. Why not try making Liver ‘Pasta’ or Beef Tripe ‘Pasta’ too! Be sure to add an appropriate amount of fat to accompany your 'pasta', to achieve a perfect PKD ratio. Video

Regime Type: Without Eggs, Strict PKD (No Allowances) Crispy Parma Ham Powder Introduction & Inspiration Crispy Parma ham is delicious, and this powdered version is perfect for seasoning your favourite recipes with. It's fine texture is great for sprinkling over all sorts of dishes, from ice creams and soups to 'pasta'. The powder provides a wonderful savoury flavour to any recipe and a nice splash of colour as well! Enjoy! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x 50g Pot of Crispy Parma Ham Powder Main Ingredients: 5 x Crispy Parma Ham Slices Recipe Instructions Make the Crispy Parma Ham slices as per the recipe instructions. Once fully cool, place them in the fridge for 1 hour or so, before making the powder. Remove the slices from the fridge and break them into smaller sized pieces. Add some of the Parma ham pieces to an electric coffee grinder ideally (or alternatively a high speed mini blender, or mortar and pestle). Grind, until the Parma ham is turned into a fine powder. Use a spoon or small spatula to scrape the powder from the grinder into an airtight glass container. Proceed to add additional pieces of Parma ham to the grinder, grind and add the powder to the airtight container. Continue as per above, until all the Crispy Parma ham slices have been ground up into a fine powder. Place the lid on the container, and store in the fridge. Tips If you do not happen to have a coffee grinder, you can also use a high speed mini blender, or mortar and pestle if need be. The goal should be that you end up with a nice, fine powder. Ideally, purchase your meat from pasture raised animals that are Nitrate, Nitrite & Additive Free. The powder has a good amount of flavour and so a little goes a long way when flavouring your favourite dishes. Use the Recipe Search functionality on my website to discover how to incorporate this amazing and flavoursome Crispy Parma Ham Powder. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Bone Marrow Baskets Introduction & Inspiration Bone Marrow Baskets are a fun and novel way to serve your meal, and become lovely and creamy when filled with warm meat dishes. They are nice to make when you are aiming for a slightly fancier meal for your friends or family. They are still quick and easy to whip up, yet offer an extra touch of class. They can also be made ahead of time. Try making them, and see for yourself how your whole meal is transformed. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 2 x Bone Marrow Baskets (Diameter 7cm x 4cm Deep) Main Ingredients: 70g Whipped Bone Marrow Recipe Instructions Cover two small ramekin tins with clingfilm, and push the clingfilm inside the ramekin tins. Turn the ramekin upside down and using a spatula, spread half of the whipped bone marrow evenly to cover all of the base and sides of the ramekin, so that when the bone marrow sets it will form a bowl shape. Proceed to coat the second ramekin in the same way. Place the ramekins on a small tray and put them in the freezer until the bone marrow is set hard. Remove the tray from the freezer. With one hand carefully hold the bone marrow basket, and with the other, slowly slide the ramekin tin from the basket. Now carefully remove all the clingfilm from the basket. Repeat, for the second basket. Place the Bone Marrow Baskets in an airtight container in the freezer until you're ready to use them. Tips For PKD ratio purposes, simply weigh the bone marrow baskets and depending on your other ingredients, adjust your ratios accordingly. So for example if using 200g uncooked lean minced meat and the bone marrow basket is only 50g, I would add 20g of extra fat in the form of a few strips of pork back fat etc. Ideally, purchase your bones from pasture raised animals that are Nitrate, Nitrite & Additive Free. Check out my Whipped Bone Marrow recipe for instructions on how to make this. Video

Regime Type: Without Eggs, Strict PKD (No Allowances) Crispy Sautéed Sweetbreads Served With A Beef Cheek Sauce Introduction & Inspiration Sweetbreads are a gourmet experience. Prepare to savour the delicate flavours and unique texture of crispy sautéed sweetbreads served with a beef cheek sauce. The addition of crispy Parma ham powder and rich beef cheek sauce provides so much flavour to this delicious dish! I hope you'll give this a try and let me know what you think. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 1 hour Serving Size 1 x Crispy Sautéed Sweetbreads Served With A Beef Cheek Sauce Main Ingredients: 200g Prepared Veal Sweetbreads Salt To Taste 35ml Beef Cheek Sauce - hot 25g Lard for Frying 'Breading' - Optional 10g Crispy Parma Ham Powder (or use a PKD 'flour') Garnish - Optional Fresh Parsley - finely chopped Recipe Instructions Prepare the sweetbreads as per the recipe instructions. Ensure your sweetbreads are nice and dry. Pat them with a paper towel if necessary. In a large pan, heat the tallow over medium-high heat. Cut the sweetbreads into thick slices. When the tallow has melted, dip the sweetbreads in some crispy Parma ham powder one at a time, shaking off any excess. Sauté the sweetbreads for 2 to 3 minutes per side, or until they go a nice golden colour and are a little crisp. Sprinkle the slices with a little salt (optional) as they cook. Transfer the cooked sweetbreads to a warm serving plate. Pour the hot beef cheek sauce over the top of the sweetbreads. Garnish with a little chopped parsley (optional) and enjoy immediately. Bon Appétit! Tips Check out my Preparing Sweetbreads recipe for instructions on how to make this. You can also dip the sweetbreads in egg yolk (if you tolerate eggs) and then dip them in the crispy Parma ham powder, or else use a PKD 'flour'. The 'Breading' step is optional. You can get a nice colour and crispiness as long as your sweetbreads are nice and dry. The sweetbreads are perishable and so when you get them, cook them as soon as possible. Sweetbreads shouldn't be pink inside, it should be cooked in the centre. The soaking process helps draw out all of the blood and impurities. Ideally, purchase your offal from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Use the Recipe Search functionality on the website to discover how to incorporate sweetbreads into various dishes. Any ingredients listed as Optional, may or may not be appropriate if you are following Strict PKD with No Allowances. If you are unsure, refer to the Paleolithic Ketogenic Diet Rules document or consult with ICMNI in Hungary ( Home - Nutriintervention ). Fun fact: Why the name sweetbreads? Well, they are sweet because they taste richer and sweeter compared to typical meat, and they are bread because the old English word for flesh is bræd. Fun fact: Sweetbreads were once very commonplace, especially in the 1700s and 1800s. Fried, breaded sweetbreads were commonly used as a garnish for meat dishes. These days, they're more expensive and rare than they were back then, so they're treated as a delicacy and usually served on their own. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Beef Crunchies Introduction & Inspiration I made these wonderful beef crunchies with my younger brother in mind, to satisfy his ravenous hunger. They don't disappoint, and taste great both warm and cold! Beef Suet Crackling with a sprinkle of Maldon salt is totally delicious in its own right, so when some freshly cooked steak slices are sandwiched in-between it becomes a perfect snack or meal. I hope you will enjoy them too. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 7 x Beef Crunchies Main Ingredients Beef Crackling (See Tips below) 160g Beef Steak 1 tbsp Tallow Salt to taste Recipe Instructions Prepare the beef crackling pieces per the instructions. Salt to taste and reserve while you're ready to assemble your beef crunchies. Thinly slice up the beef steak on a wooden chopping board. In a pan on medium-high heat, melt 1 tablespoon of tallow. Add the steak slices and cook for approx. 2 minutes on either side (or until your desired level of doneness). On a wooden chopping board, take your beef crackling pieces and cut each one in half horizontally. Take the bottom half of the beef crackling, add some steak slices on top, and then add the top half of the beef crackling. Secure the beef crunchies with a cocktail stick through the middle. Enjoy these warm or cold! Tips You can also use lard to cook the beef slices in, if you don't have any tallow on-hand. When judging how much steak and meat to use to make each of your beef crunchies you can roughly determine when making the beef suet crackling how much beef fat the crackling represents and then weigh your steak before cooking and after cooking so that you can calculate how much beef crackling to use for each of your crunchies if you are looking for a good PKD fat to protein ratio 2:1 . This is approximate obviously and you can also just eyeball the amounts. Ideally, purchase your meat from pasture raised animals that are Nitrate, Nitrite & Additive Free. Try and use white sea salt or rock salt that contains no anticaking agents or other additives. Video