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Regime Type: Without Eggs, Strict PKD (No Allowances) Crunchy Parma Ham Mini Galettes Introduction & Inspiration These Crunchy Parma Ham Mini Galettes have a delicious crust to them and are perfect for coating with your favourite mayonnaise or pâté along with beef or pork crackling crumbs. They are easy to make, with a perfect PKD Ratio and are nice and crispy done in a frying pan. I hope you like them! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 7 x Crunchy Parma Ham Mini Galettes Main Ingredients: 40g Lard 130g Pressure Cooked Beef Tripe 20g Crispy Parma Ham Flakes 20ml Bone Broth Salt To Taste Recipe Instructions Place all the ingredients into a small pan and cook on low heat, until everything is nice and warm and the lard has melted. Pour the mixture into a small blender and blend until all the ingredients form a smooth batter. Allow the batter to rest for 5 minutes. Just before the batter is ready, heat a frying pan on medium heat. Add half of the batter to the centre of your frying pan and use a spatula to flatten it out into a circular shape (6-8mm thick). Cook for 7-8 minutes on one side until nice and crispy, then flip over with a spatula and cook for 3 or so minutes on the other side. Remove the galettes on to a serving plate and allow to cool down slightly, before enjoying these crunchy galettes with your favourite bacon mayonnaise or other condiment. Liver pâté, is also lovely spread on top of these galettes. Any leftovers can be placed in an airtight container and stored in the fridge. 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 Crispy Parma Ham Flakes and Beef Tripe - Pressure Cooker recipes for instructions on how to make these. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Beef Tartare - PKD Style Introduction & Inspiration 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. For those that cannot consume eggs right now, I’ve crafted a version using egg-free mayonnaise, which imparts a creamy finish to the wonderfully tender meat. The result? A taste that’s simply wonderful—perfect for savouring during the hot summer months! X Nic Recipe Overview Preparation Time Less than 30 minutes (To Note: Add a glass bowl to the freezer a few hours ahead of making the recipe) Cooking Time N/A Serving Size 1 x Beef Tartare - PKD Style (11cm Diameter) Main Ingredients: 135g Beef Fillet 40g Creamy Sauce Dip 30g Bone Marrow Salt To Taste Decoration (Optional) 1 Radish - Cut into Quarters Parsley Leaves - Fresh Recipe Instructions A few hours ahead of making the beef tartare, place a glass bowl in the freezer so it's nice and cold. Cut the beef fillet into thin strips, and then cut the strips into small cubes. Place the beef cubes into a bowl and reserve in the fridge. Remove the bowl from the freezer and add the beef. Next add some salt. Use a spatula to give the ingredients a good mix up. Drain the soaked bone marrow, pat dry, then push the marrow out of the centre of the bone. Slice this into small cubes. Add the cubes to the bowl and stir in with the beef. Now, add the creamy sauce dip to the bowl and give the mixture a good stir. Perform a quick taste test to see if any additional seasoning is required. Place a pastry circle in the centre of a serving plate. Around the circle you can scatter a few fresh parsley leaves and radish quarters for decoration (optional). Add the beef tartare mixture to the pastry circle and press down to level the mixture out. Carefully remove the pastry circle from around the beef and place a parsley leaf on top for decoration. Your beef tartare - PKD Style is ready to serve! Tips Serve the Beef Tartare immediately while it's nice and cold. You can briefly refrigerate to get a slight chill, but only for about 15 minutes before you eat. Slice the beef as quickly as possible (being careful obviously!) to ensure the meat remains nice and cold. 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. 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 Creamy Sauce Dip recipe for instructions on how to make this. Video Not Available Yet....

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

Regime Type: Without Eggs, Strict PKD (No Allowances) Oxtail Soup Introduction & Inspiration This is such a lovely, rich and filling soup. It is full of nutrient dense ingredients that will leave you satiated for hours. It's super quick to make and so satisfying to eat. What could be better! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Makes: 1 x Serving Main Ingredients: 85g Oxtail Leftovers 100ml Oxtail Cooking Juices or Bone Broth 25g Fried Pork Back Fat - cut into small strips Salt to Taste Recipe Instructions Follow the Oxtail - Slow Cooker as well as Bacon and Bacon Fat - Smoked recipes as per the instructions. Place the fried pork back fat pieces on a chopping board and chop into little strips or cubes. Reserve. Add the shredded oxtail to a pan, together with the oxtail cooking juices (or else bone broth). Warm the soup gently on a low heat, until it's the perfect temperature for you. Perform a taste test to ensure the mixture has enough seasoning. If need be, add a touch of salt and mix. Pour the soup into a serving bowl and top with the fried pork back fat bits scattered on top. Enjoy! Tips Ideally, purchase your meat and fat from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Check out my Oxtail - Slow Cooker, Bacon and Bacon Fat - Smoked recipes for instructions on how to make these. Garnish the soup with a little fresh dill or parsley as well if you wish, or even some Crispy Parma Ham Flakes. Remember that 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. Serve the soup nice and hot on a cold winter's day or whenever you want a nutrient boost! Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Mini Liver Crackling Buns Introduction & Inspiration These little buns are nice and moist on the inside and yet hold really well together without needing any eggs. They have a bit of a crunch to them on the top and make a great party food, or meal for when you're on the move. They're easy and quick to prepare and are delicious, warm or cold! I hope you'll enjoy them! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time 35 Minutes Serving Size 6 x Mini Liver Crackling Buns (5 cm Diameter) Main Ingredients: 155g Veal Liver 45g Eskimo Pork Crackling Crumbs (or homemade) Salt To Taste Topping 10g Eskimo Pork Crackling Crumbs (or homemade) Recipe Instructions Pre heat the oven to 150c. Add the veal liver, salt and the pork crackling crumbs to a mini blender and blend the mixture well together. Use a spatula to add the mixture evenly to 6 circular silicone moulds. Sprinkle the tops of each bun with the extra pork crackling crumbs. Place the mould on a baking tray and place in the middle shelf of the oven for 35 minutes. Remove the tray from the oven and allow the buns to cool down on the kitchen countertop. Once the buns are cool enough to handle, place them on a serving plate and enjoy them warm. You can also allow them to cool completely before placing them in an airtight container and storing them in the fridge, to enjoy 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. Check out my Lard and Pork Crackling - Air Fryer recipe for instructions on how to make you own homemade pork crackling should you wish. These mini liver crackling buns make the perfect party food or are great to enjoy when you simply feel like an extra boost of liver. Enjoy them warm and cold ! The Eskimo Pork Crackling Crumbs are made from fatty bacon from free-range (Hungarian Big White) pork. The Crackling is a thawed, rolled-up piece of bacon cut into even cubes. An excellent raw source of energy and guaranteed free of milk and additives! You can order this, and other wonderful products, from Eskimo Kitchen in Hungary: Eskimokitchen.eu A nice dollop of mayonnaise on top of these buns is particular delicious too and will ensure an optimal PKD ratio too ! Even you don't happen to have any pork crackling crumbs on hand, then you can simply substitute with beef crackling crumbs instead. Both taste delicious in these buns! Video

Regime Type: Without Eggs, Strict PKD (No Allowances) Beef Tenderloin Served With An Alfredo Style Sauce Introduction & Inspiration Beef Tenderloin or Filet de bœuf as we call it here in France, is just divine! It's a cut of meat that is truly a culinary delight and is a must try! The meat is so tender that it literally melts in the mouth. Coupled with tasty lamb kidney and a delectable sauce, this really is mind-blowingly good! I hope you'll enjoy it too! Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x Beef Tenderloin Served With An Alfredo Style Sauce Main Ingredients: 145g Beef Tenderloin Steak 50g Lamb Kidney 1 Tsp Lard for Frying 70ml Alfredo Style Sauce 40g Lard (Easter Bunny Rabbit Shapes or similar) Salt To Taste Recipe Instructions Pre heat the oven to 80c. Warm a serving plate in the pre heated oven. Wait for the oven to reach temperature and then turn it off, before adding your serving plate. Wash or soak (30 minutes prior to cooking) 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. Cut the kidney halves up into 1 cm pieces. Add the lard to a frying pan on medium-high heat. Once the lard has melted and the fat and pan are both nice and hot, add the steak and kidney pieces and cook, turning over the steak and kidney regularly, for a few minutes (or longer based on your preferred level of doneness). Heat the sauce up briefly in another pan on its own. Once the steak and kidney is almost cooked to your liking, pour in the sauce and stir into the meat and kidney cooking juices. Lower the heat to low-medium. Cooking for a further minutes until the sauce is nice and hot. Remove the warm serving plate from the oven and add the steak to the centre of the plate. Spoon over the kidney pieces to dress the steak. Drizzle the cooking sauce over the top of the steak and enjoy! Tips Ideally, purchase your meat, fat and offal from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Check out my Alfredo Style Sauce recipe for instructions on how to make this. If you are not a fan of lamb kidney then try a little veal heart or liver, cut into cubes. Video Not available yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Brains - Poached Introduction & Inspiration Brains are a very nutrient dense ingredient, however they may be off-putting initially and so a key way to introduce them into your diet is by disguising them. Using them in various recipes including dressings, creamy dessert sauces, mayonnaises and even ice cream, can be a great way to overcome the initial reticence associated with using them. Poaching the brains in water allows them to retain their creamy texture and will make cooking or frying them a little easier as they will become a little firmer as well. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Up to 30 Minutes* Serving Size 166g Lamb Brains - Poached Main Ingredients: 170g Lamb Brains Salt Recipe Instructions Gently rinse the brains under running water to remove any bone fragments and remove as much of the outer membrane as you can. Soak the brains for 30 minutes in water and some salt to get the blood out. Now drain off the water and fill with clean water and salt and allow to soak a further 30 minutes. The water should run clear. This helps the brains keep a light colour. Drain off the water and place the brains in a pan of fresh water and bring the water to a boil, before turning down to a simmer (not boiling). Cook for 15 minutes until the brains have firmed up. Allow the brains to cool in the liquid. Check for membranes which will look like a cloudy veil, and if there are any, try and peel them off. If you are going to use the brains straightaway then you can pat them dry with a paper towel. Otherwise, reserve the cooking liquid as you may use this to store brains if needed (up to two days). Your poached brains are now ready! Tips Brains are extremely perishable, so purchase them as fresh as possible and aim to use them within 24 hours. 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. Use the Recipe Search functionality on the website to discover how to incorporate Brains - Poached into various dishes. After cooking, the brains end up tasting reminiscent of a firm ricotta, or another mild cheese. They blend nicely into the background and make a nutrient dense breakfast for the PKD and offal enthusiast. Brains are a very nutrient dense ingredient, however they may be off-putting initially and so a key way to introduce them into your diet is by disguising them. Using them in a creamy dessert sauce can be a great way to overcome the initial reticence associated with using them. Poaching the brains in water allows them to retain their creamy texture and will make cooking or frying them a little easier as they will become a little firmer. *You can poach various type of brains using the exact same method. The only thing to change slightly is the cooking time. Poach pig or calf brains for 20 minutes and beef brains for 30 minutes. Video Not Available Yet....

Regime Type: PKD (With Allowances) Beef and Egg Waffles Introduction & Inspiration These beef and egg waffles are scrumptious, offering a delightful crunch thanks to the coarse grind of the roast beef flour. Versatile in nature, they can be tailored to suit both slightly sweet and savoury palates. I hope you'll enjoy them! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 2 x Beef and Egg Waffles Main Ingredients: 75g Tallow 55ml Egg Yolks 65g Roast Beef 'Flour' - Coarse Flakes Lard or Tallow - for greasing Salt To Taste Recipe Instructions Pre heat the oven to 180c. Melt the tallow in a medium pan on low heat. Once the fat is fully melted, remove from the heat. Meanwhile place the egg yolks in a glass bowl. Pour the melted fat a little at a time into the egg yolks and fully incorporate using a spatula. Once you have incorporated all the fat, slowly add small amounts of the roast beef 'flour'. Use a spatula to coat all the 'flour' into the egg and fat mixture. Continue to mix until all the 'flour' has been incorporated. Grease the silicone waffle mould and place it in a baking tray. Divide the mixture equally between the two waffle moulds. Place the baking tray in the oven and cook for 14 minutes. Remove the beef and egg waffles from the oven and allow them to cool slightly before adding your choice of toppings (Any leftovers can be placed in an airtight container and stored in the fridge). Tips These waffles make for a very nutrient dense snack and can also be a great choice when you're out hiking or travelling. If you fancy a change from the waffle look, can also use the mixture to make mini galettes (check out the crunchy beef galettes or beef and liver versions for an idea on how they will look). The mixture will make 6 galettes. Follow the same steps as above. Just choose a different mould tray. Ideally, purchase your meat, 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. 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 Roast Beef 'Flour', Oven Roasted Bone Marrow and Beef Crackling (for how to make tallow) recipes for instructions on how to make these. Video

Regime Type: Strict PKD (No Allowances), Without Eggs Beef Cheek Sauce Introduction & Inspiration This is a rich and flavourful meat sauce. By reducing down the wonderful beef cheek cooking juices, you arrive at a sauce with intense flavours that can elevate your culinary experience. It is hearty, substantial and deeply satisfying all-in-one! You must try it out as otherwise you're missing out! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 90ml Beef Cheek Sauce Main Ingredients: 200ml Beef Cheek Cooking Juices Salt To Taste Recipe Instructions Pour the beef cheek cooking juices and a pinch of salt into a pan on medium-high heat. As the temperature increases, the cooking juices will start to reduce down over several minutes. Stir from time to time, to see how thick your sauce is becoming. Perform a quick taste test to see if the sauce has the intensity you're looking for. (The more the water has been boiled off and the liquid reduced down, the great the flavour profile of the sauce will be). Once you are happy with the sauce consistency, carefully pour the beef cheek sauce from the pan into a serving jug. Your deliciously flavourful Beef Cheek Sauce is now ready to use. Tips Check out my Braised Beef Cheek - Slow Cooker recipe for instructions on how to make this delicious meat and cooking juices. Try 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 Beef Cheek Sauce into various dishes. Video Not available yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Pulled Pork - Ninja Bake Roast Option Introduction & Inspiration Pulled Pork in the Ninja Tendercrisp using the Bake/Roast option is a great way to cook pulled pork if you do not have a BBQ available or if this option is less appealing during the cold, winter months. The Bake/Roast setting creates a great bark on the outside of the meat, while the meat inside is super succulent and an be easily pulled apart with forks. Pulled pork is a great crowd pleaser and can work very well over the holiday period. I hope you will enjoy cooking this dish. Please let me know how it turned out for you. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 4 hours 30 Serving Size 3 - 4 Servings of Pulled Pork Main Ingredients: 1.250 kg Boneless Pork Shoulder Salt To Taste Glaze 1 - 2 Tsp Honey (Optional) or 1 -2 Tsp Tallow or Lard (Optional) 500ml Bone Broth Recipe Instructions Prior to Cooking Place the pork on a wooden chopping board. Sprinkle a little salt on all sides of the pork. Place the pork on a wire rack with a tray underneath and put it in the fridge. When You're ready to cook Add the bone broth to the base of your Ninja Tendercrisp bowl. This will help keep a nice humid cooking environment inside the Ninja Tendercrisp which helps with getting a succulent and juicy pork shoulder. (To Note: Add the cooking basket to the bowl. The base of the basket should be higher up than the bone broth so that the pork is not touching the liquid) Set the Ninja Tendercrisp to Bake/Roast setting and preheat at 120c for 5 minutes. Remove the pork from the fridge, insert a digital probe into the pork, positioning the tip right in the centre. This will allow you to monitor the internal temperature of the pork without opening the Ninja Tendercrisp. Close the Tendercrisp Lid and cook on Bake/Roast setting for 4 hours at this temperature. Open the lid of the Tendercrisp after the cooking time has ended and drizzle honey over the top and sides of the pork (Optional). You can also brush the top of the meat with lard or tallow instead of honey. Close the lid and cook for a further 15 minutes (or until tender - start checking around 100c - 105C internal temperature). If the pork is still not quite as tender as you would like it, leave it for a little longer. Remove the pork from the Ninja Tendercrisp machine and allow it to rest for 15 minutes on a wooden chopping board. You can cover it loosely with greaseproof paper and then foil. Separate the meat using your fingers, kitchen spatulas or as I like to do, using two forks. Taste the pork to see whether you may wish to add any additional seasoning. Spoon any cooking juices over the meat directly or make a pulled pork sauce with the juices. Enjoy your succulent and moist, juicy pulled pork! Bon Appetit! Tips Ideally remove the butcher's twine from around the pork prior to cooking. Juicy pulled pork served on home-made toasted 'bread' with some delicious pulled pork sauce made from the cooking juices always works really well. Insert a digital probe into the pork, positioning the tip right in the centre. This will allow you to monitor the internal temperature of the pork without opening the Tendercrisp machine. When the pork hits an internal temperature of about 77°C, collagens, which are part of the connective tissues, begin to melt and turn to gelatine. The meat gets much more tender and juicier when this happens. Allow the pork to continue cooking past 77°C. When the internal temperature of the pork reaches between 100c and 105C it's a good idea to check if the pork is ready. Use the method known as "stick a fork in it" to check if your pork shoulder is ready. Basically, insert a fork in the pork and try to rotate it 90 degrees. If it turns with very little pressure, you know it’s ready. The worst thing you can do is take the pork off too soon. Be sure to keep any flavourful juices and pour them over the meat, or you can make your own sauce with the cooking juices to accompany this succulent meat - see my Pulled Pork Sauce recipe. 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 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 Pulled Pork into various dishes. Any ingredients listed as Optional, may or may not be appropriate if you are following Strict PKD with No Allowances. If you are unsure, refer to the Paleolithic Ketogenic Diet Rules document or consult with ICMNI in Hungary ( Home - Nutriintervention ). Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Pizza Base - (Pork and Beef Tripe) Introduction & Inspiration This pork and beef tripe base is perfect for a variety of dishes, including pizza bases. It's ideal if you are wanting just a meat base. The pizza base is also egg free for those who may have sensitivities to eggs. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 2 x 15cm Pizza Base (Pork and Beef Tripe) Main Ingredients: 80g Pressure Cooked Beef Tripe 75g Tallow (or Lard) 55ml Bone Broth 80g Pork Tenderloin Leftovers Salt To taste Recipe Instructions Preheat the oven to 160c. Melt the tallow in a medium pan with all the other ingredients. Once the tallow has melted, place all the ingredients into a blender. Blend the ingredients for 20-30 seconds, or until smooth. Place a greased silicone mat on a baking tray with 2 metal circles on top. Pour the ingredients from the blender into the two metal circles and spread evenly with a spatula. Place the baking tray in a preheated oven and cook for 25-30 minutes. Use the ‘browning’ option on your oven to brown the pizza base for 3-5 minutes (keep an eye on it so it doesn’t burn). Remove the baking tray from the oven and allow the pizza bases to cool for several minutes on the countertop, and then place them in the fridge for a short while so that the bases become a little more sturdy. Now it’s time to decorate your pizzas with your desired toppings. Tips Check out my Bone Broth - Pressure Cooker recipe for instructions on how to make this. 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. '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 pizza base so that it doesn't burn at the last minute! Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Crackling and Heart Filling Introduction & Inspiration Crackling and heart filling, is reminiscent of beef hash. It's very tasty with some nice chewiness provided from the crackling. It works great as a filling for rolls, as a type of pâté or spread for canapés or indeed as a topping for meat dishes. It also has a great PKD ratio. I hope you'll enjoy it! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 110g Crackling and Heart Filling Main Ingredients: 95g Beef Heart 40g Eskimo Mangalica Pork Crackling (or homemade) 4g Lard for Frying Salt To Taste Recipe Instructions Chop the beef heart into small pieces. Add the beef heart and the other ingredients into a pan on medium heat and cook for 4 minutes or so until the lard has melted, the pork crackling is soft and the beef heart is virtually cooked. Add the contents of the pan to a mini blender and blend all the ingredients together. Taste the mixture and add any additional seasoning as required. Use a spatula to add the crackling and heart filling to a ramekin. Your Crackling and Heart Filling is ready to use. (If you are not going to be using the filling straightaway, add it to an airtight container. Once the ingredients are fully cool, add the lid and place it in the fridge). Tips Ideally, purchase your offal and fat from pasture raised animals that are Nitrate, Nitrite & Additive Free. Check out my Lard and Pork Crackling - Air Fryer recipe for instructions on how to make this. The Eskimo Mangalica Pork Crackling is made from fatty bacon from free-range Duroc-Mangalica pork. The Crackling is a thawed, rolled-up piece of bacon cut into even cubes. An excellent raw source of energy for anyone and a great dietary component for athletes. Guaranteed free of milk and additives! You can order this, and other wonderful products, from Eskimo Kitchen in Hungary: Eskimokitchen Use the Recipe Search functionality on the website to discover how to incorporate Crackling and Heart Filling into various dishes. The pork crackling is already seasoned, so extra salt may not be required. Perform a taste test to be sure. The Crackling and Heart Filling is great warm and is also wonderful cold too, so try it both ways! If you like this one, then why not try out my Crackling and Liver Filling too! Video Not Available Yet....

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) 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....