Search Results

Regime Type: Without Eggs, Strict PKD (No Allowances) Pork Sheets Introduction & Inspiration Having pork sheets on hand is very useful for so many different recipes! Not only do they taste nice in their own right, but they can also be used to make rolls, samosas, pork flakes, pie toppings, desserts and so much more. The limit is your imagination! The pork sheets are not only nutrient dense but incredibly sturdy and flexible. I hope you will give them a try as they're super easy to whip up. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 2 x Pork Sheets Main Ingredients: 100g Pork Tenderloin Leftovers 85g Pork Jelly Cubes 60g Oven Roasted Bone Marrow 75ml Bone Broth Salt To Taste Recipe Instructions Preheat the oven to 175c (Convection - middle shelf) Place all the ingredients into a pan on low-medium heat, and allow the bone marrow and pork jelly cubes to melt. Stir often. Once done, allow the mixture to cool slightly. Pour the mixture into a high speed blender and blend until the mixture is smooth. Grease a silicone baking mat with tallow or lard. Pour approx. 140 ml of the mixture on to the silicone mat on a baking tray and spread out a thin layer of the mixture using a spatula. Place the baking tray in the oven and cook for 14 - 15 minutes (check often towards the end of the cooking time - the mixture should not be wet or stick to your finger when touched) Once cooked, remove the baking tray from the oven and place on the kitchen countertop. Allow 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 remembered to grease the mat first). Follow the above steps to make the second sheet. Your Pork Sheets are now ready to use. If you are not going to be using the sheets straightaway, then store them in some greaseproof paper (or fold them into an airtight container) and keep refrigerated. Tips Ideally, purchase your meat and fat 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. Check out my Bone Broth - Pressure Cooker recipe for instructions on how to make this. Pork Sheets can be used in a number of ways, including for samosas, wraps, rolls etc. Use the Recipe Search functionality on the website to discover more. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Beef Shin - Slow Cooker Introduction & Inspiration Beef shin, also known as shank, makes for the most succulent cut of meat when cooked low and slow. The cooking juices alone are divine, and the meat is well, out of this world! Get hold of some beef shin and you'll be in for a treat! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time 12 Hours Serving Size 650g Beef Shin (Cooked) 795ml Beef Shin Cooking Juices 115g Beef Shin Fat 295g Shin Bones (useful for making gelatinous bone broth) Main Ingredients: 1388g Beef Shin (Bone In) Tallow - for Searing 500ml Bone Broth Recipe Instructions In the slow cooker, add the tallow and set the slow cooker to Sear/Sauté function mode. Sear the beef shin on all sides until slightly browned. Use a pair of kitchen tongs to help turn the shin over. Add the bone broth over the top of the beef shin. Place the lid on the slow cooker and set to 'Vent' on the lid. Set the Time to 12 hours on LOW. After 12 hours, open the lid. The meat should be falling easily off the bone. Remove the beef shin from the slow cooker and place it in a glass dish and allow to cool slightly. At this point, remove the bone from the beef shin and then proceed to pull the meat apart with two forks while nice and tender. Once the beef shin is well shredded, you can use it immediately in a recipe should you wish. Otherwise, leave the beef shin to cool before placing a lid on the dish and storing it in the fridge. Pour the beef shin cooking juices from the slow cooker into a glass jar. Leave to cool before placing a lid on and storing this in the fridge too. When it is cool, it will have separated out, with a lovely layer of beef shin fat on top and a good amount of gelatinous cooking juices in the bottom of the jar. Enjoy! Tips The cooking process alone produces some delicious juices. Adding the bone broth is well worth it, as it will help keep a nice humid cooking environment inside the Ninja Tendercrisp which helps with getting a succulent and juicy meat. You can use the warm beef shin to make some incredibly juicy and delicious recipes. There are so many wonderful options for this nutrient dense food. Save the beef shin bone as they are great for making even more gelatinous bone broth. Check out my Bone Broth - Pressure Cooker recipe for instructions on how to make this. Ideally, purchase your meat from pasture raised animals that are Nitrate, Nitrite & Additive Free. Video Not Available Yet....

Regime Type: PKD (With Allowances) Bone Broth and Parma Ham Mayonnaise Introduction & Inspiration The goal was to make use of the fat layer that forms on top of the juices created when making bone broth, and this recipe doesn't disappoint! The light savoury flavour of the mayonnaise from adding in the cooked Parma Ham at the end really complements the very mild flavour of the bone broth fat. The mayonnaise, while it hardens slightly in the fridge, is still nice and spreadable. It' s definitely worth trying out and seeing what you think. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time - Serving Size 1 x 125g Bone Broth and Parma Ham Mayonnaise Pot Main Ingredients: 105ml Bone Broth Fat 2 x Raw Egg Yolks 20g Crispy Parma Ham Salt to Taste (Optional) 5g Honey (Optional) Recipe Instructions Place the egg yolks in a tall glass jar with a reasonable sized opening (if you plan on using an immersion blender), or a large bowl (if you are just going to whisk the mixture by hand like I do). Add a touch of salt (optional) to the egg yolks and then use an immersion blender or whisk to give the egg yolks a good mix. Add the Bone Broth Fat drop by drop for the first few minutes. Gradually pour tiny amounts of the bone broth fat into the egg mixture and continue blending. As the mixture begins to thicken and more of the bone broth fat has been added, you can start to add the fat more quickly until the mayonnaise is still a little liquidy (since the bone broth fat will harden further in the fridge). At this point you can crush the Crispy Parma Ham into little pieces in your hand (or place the Parma Ham in a plastic bag and use a rolling pin to crush it) and then add them to the mayonnaise. You can also add in a very small amount of honey (optional) or any other extras should you wish and combine well. Use a spatula to spoon the Bone Broth and Parma Ham Mayonnaise into a lidded glass jar and place in the fridge. Use within 3-4 days (Trust me, this won't be a problem as it's delicious and can be used for numerous recipes). Tips Bone Broth Fat Make the Bone Broth fat as per my Bone Broth - Pressure Cooker recipe instructions. Allow the Bone Broth fat to cool on top of the bone broth liquid. Once the Bone Broth fat has set, remove this from the jar and place in a bowl. If the bone broth fat isn't soft, then simply warm it up slightly in a pan so that it's more liquid and ready to be used to make the mayonnaise. Be sure to use free range, organic eggs, as well as organic honey. 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 ). 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. Remember that the Bone Broth & Parma Ham Mayonnaise will harden a little when you place the mixture in the fridge, so it's best to make the mayonnaise slightly on the runny side so that it is a good consistency for spreading. Video Not Available Yet....

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

Regime Type: Without Eggs, Strict PKD (No Allowances) Crunchy Tallow Spread Introduction & Inspiration This crunchy tallow spread is exactly what the name suggests, spreadable with a slight sweetness and a little crunch to it. A great twist on the basic tallow for certain recipe occasions. Try this one as a butter substitute. You will not be disappointed! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 100g pot of Crunchy Tallow Spread Main Ingredients: 80g Tallow (soft) 15g Eskimo Pork Crackling Crumbs (or homemade version) 5g Honey (Optional) Recipe Instructions Mix all the ingredients in a small glass bowl. Once well mixed, use a spatula to add the mixture into an airtight glass container. Add a few extra pork crackling crumbs on top for decoration. Store in the fridge. Tips Ideally, purchase your fat from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Check out my Lard and Pork Crackling - Air Fryer recipe for instructions on how to make your own homemade pork crackling and crumbs. This spread is delicious, nice and cold from the fridge. The Eskimo Pork Crackling Crumbs are made from fatty bacon from free-range (Hungarian Big White) pork. The Crackling is a thawed, rolled-up piece of bacon cut into even cubes. An excellent raw source of energy and guaranteed free of milk and additives! You can order this, and other wonderful products, from Eskimo Kitchen in Hungary: Eskimokitchen.eu Any honey should be of organic quality, and is only recommended in small quantities for those who have recovered from any kind of health condition. Use the Recipe Search functionality on the website to discover how to incorporate Crunchy Tallow Spread into various dishes. Video Not Available Yet....

Regime Type: PKD (With Allowances) Custard Introduction & Inspiration This version of custard is simply amazing and offers a good consistency, such that it can be used as a crème pâtissière. It's thick, creamy and makes the perfect filling for a large variety of dishes and pastries. If you prefer more of a runny custard sauce (also known as crème anglaise), then I have you covered too! I hope you will give this a try! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x 65ml Pot of Custard Main Ingredients: 1 Large Egg Yolk 40g Tallow 10g Honey Pinch of Salt Bone Broth (Optional) Recipe Instructions Warm the tallow on a low heat in a small pan. Place the egg yolk in a medium glass bowl. Add a pinch of salt and whisk briefly. Slowly pour the hot tallow little by little into the egg mixture, whisking continuously until all the tallow has been incorporated. Now add the honey and give the ingredients another quick whisk so that the honey is fully incorporated into the mixture. If required, based on the consistency of the custard and how you like it, add a few drops of bone broth and whisk the ingredients continuously, until the desired result is achieved. The custard is now ready to use. If you will not be using the custard straightaway, cover the bowl and place it in the fridge. Tips For more of a runny custard sauce (also known as crème anglaise) simply add a few teaspoons of bone broth at a time in order to thin out the custard to the desired consistency. Ideally, purchase your fat from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Be sure to use free range, organic eggs. Whether you can eat eggs may depend on your condition, medical history, the time you have been doing PKD and your health goals. If you're unsure, please consult with ICMNI in Hungary ( Home - Nutriintervention ). Any honey should be of organic quality, and is only recommended in small amounts for those who have recovered from any kind of health condition. Check out my Bone Broth - Pressure Cooker recipe for instructions on how to make this. Video Not Available Yet....

Regime Type: Strict PKD (No Allowances), Without Eggs Pork Jelly Shells Introduction & Inspiration These pork jelly shells are great to use as little hors d'oeuvre bases when you're not able to have eggs. They also make pretty decorations for special occasions like birthdays or Easter. They take next to no time to make, which is always an added bonus in our busy schedules! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 12 x Pork Jelly Shells (4cm diameter) Main Ingredients: 100ml Pork Jelly Cubes (this may vary depending on the size of moulds you use) Recipe Instructions Place the pork jelly cubes into a pan on low-medium heat and fully melt the cubes, stirring from time to time to accelerate the process. Divide the liquid pork jelly equally between the silicone mould shapes. Pick up the mould tray and slowly tilt the tray in a circular motion in order to coat all the sides of each shape. Once the sides are all well coated, place the tray in the fridge for an hour or so until fully set. Remove the mould tray from the fridge, and carefully rub the top of the domes with your finger until the pork jelly loosens from the side of the mould and then carefully pull out each pork jelly shell. Your pork jelly shells are now ready. Tips Ideally, purchase your pig skin from pasture raised animals that are Nitrate, Nitrite & Additive Free. Check out my Pork Jelly Cubes recipe for instructions on how to make this. Use the Recipe Search functionality on the website to discover how to incorporate Pork Jelly Shells into various dishes. The pork jelly shells can be made larger or smaller using different sized mould trays. Video Not available yet....

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

Regime Type: Without Eggs, Strict PKD (No Allowances) Beef Flakes Introduction & Inspiration Starting with healthy ingredients has always been my priority, and these beef flakes are extremely versatile and give you all the health benefits from grass fed minced beef at the same time! They can be ground into a fine powder similar to flour, or simply kept as bigger flakes for coating your favourite food or indeed for making your favourite desserts. I hope you will find them a handy addition when creating your culinary delights. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x 200g Beef Flakes Main Ingredients: 5 x Beef Sheets Recipe Instructions Make the Beef Sheets as per the recipe instructions. Roughly tear up your beef sheets into a food processor, and then place the lid on the processor and set it on high speed until you achieve the desired flake size (Bigger flakes just require a quick whizz around, and with a slightly longer blend you can achieve a finer powder, similar to flour). Pour the Beef Flakes into an airtight container if you are not using them straightaway, and store in the fridge. Your Beef Flakes are ready to use. Tips Ideally, purchase your meat from pasture raised animals that are Nitrate, Nitrite & Additive Free. Check out my Beef Sheet recipe for instructions on how to make this. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Breaded Liver With Pulled Pork Sauce Introduction & Inspiration For a dish that is simply 'breaded' liver it is extremely tasty, with an incredible flavour furnished by the rich pulled pork sauce. A wonderful change from other more bland liver dishes. The breading is provided by a very fine tripe 'flour'. I wouldn't suggest making the 'flour' every day since it's not very economical, however it can be a great treat for special occasions or when you fancy a change. Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x Breaded Liver With Pulled Pork Sauce Main Ingredients: 125g Veal Liver 30ml Pulled Pork Sauce 40g Crunchy Tallow Spread 25g Tallow or Lard - melted 150g Tripe 'Flour' for 'breading' (a very small amount is required for 'breading') 25ml Bone Broth Salt To Taste Recipe Instructions Give the veal liver a quick rinse under running water and then pat dry with a paper towel. Place the liver on a wooden chopping board. Use a pastry brush to coat the veal liver all over with soft tallow or lard. Sprinkle your liver with a little salt to taste. Sprinkle the tripe flour into a large enough dish, to a similar size as the slice of veal liver. Now use kitchen tongs to place the liver on top of the tripe 'flour' so that it becomes coated all over in the 'flour'. Take your kitchen tongs and then flip the liver over so that both sides of the liver are well coated. Add the crunchy tallow spread to the centre of a frying pan on medium-high heat. Once the tallow has melted and the pan is nice and hot, use the kitchen tongs to add the breaded liver to the centre of the pan. Leave to cook for 1 minute on this side, before getting the kitchen tongs and turning the liver over to cook for another minute on the other side. At this point you can add the pulled pork sauce to the pan. The juices will bubble a little. Tilt the frying pan slightly so that you can spoon a little of the juices over the top of the liver. Cook for another one minute on each side, turning the liver halfway through. Remove the pan from the heat, and allow the breaded liver to cool a little, before slicing the liver (optional), and placing it on a serving plate. Deglaze the frying pan by adding it back on the heat and pouring in the bone broth. Use a spatula or pastry brush to help loosen the fond. This will create even more flavour for the sauce. Pour the sauce from the pan into a jug and drizzle your liver with the remaining cooking juices. Bon Appetit! Tips Ideally, purchase your offal from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. You can also coat your liver using egg yolk or liver pâté as well for variation. If using eggs, be sure to use free range, organic eggs. If you do not have any veal liver available, then use lamb or else beef liver instead. Check out my Pulled Pork Sauce, Crunchy Tallow Spread and Tripe 'Flour' recipes for instructions on how to make all of these. If you like this recipe, why not try out my Breaded Liver on Beef Crackling Purée too! If you're not able to use Tripe ‘Flour’ for the 'breading' you can always use crispy Parma Ham Powder or 'Pulled Pork Flour' or even just grind up some pork, beef or liver sheets into a fine powder. If you do not have any pulled pork sauce, you can always use a rich sauce like oxtail or lamb to provide a good amount of flavour. 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) Crispy Parma Ham Flakes Introduction & Inspiration Crispy Parma Ham Flakes take no time to make, and yet provide so much flavour to your recipes. They are extremely versatile and can be ground into a fine powder similar to flour, or simply kept as bigger flakes for coating or incorporating into your favourite meals and desserts. I hope you will find them a handy addition when creating your culinary delights. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 100g Crispy Parma Ham Flakes Main Ingredients: 100g Crispy Parma Ham Recipe Instructions To Make Crispy Parma Ham Flakes, simply place your desired amount of Crispy Parma Ham into a glass container. Use a rolling pin or a pestle to crush the Crispy Parma Ham into larger or smaller flakes (depending on your needs). Add a lid to your container and store the Crispy Parma Ham Flakes in the fridge while you're ready to use them. Tips If you are looking for very fine flakes, then I would suggest using a high speed blender or something like a portable coffee bean grinder. Ideally, purchase your meat from pasture raised animals that are Nitrate, Nitrite & Additive Free. Use the Recipe Search functionality on my website to discover how to incorporate these amazing and flavoursome Crispy Parma Ham Flakes into your recipes. If you are looking for very fine flakes, then I would suggest using a high speed blender or something like a portable coffee bean grinder to achieve the desired consistency. Video Not Available Yet....

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

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: Without Eggs, Strict PKD (No Allowances) Beef Short Ribs Introduction & Inspiration These beef short ribs were just so amazingly succulent. The beef ribs were cooked low and slow overnight, creating the most tender and flavoursome meat experience. It was a really treat for the taste buds! I hope you'll give this method of cooking beef short ribs a try. It doesn't disappoint! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time 14 Hours - Slow Cooker (on LOW) Serving Size Beef Short Ribs Main Ingredients: Beef Short Ribs* 700ml Bone Broth** Tallow or Lard for searing Salt to Taste For Valentine's Day Serve with a Tallow/Lard or Bone Marrow Heart Shape Recipe Instructions In the slow cooker, add the tallow and set the slow cooker to Sear mode. Sear the beef short ribs on all sides until slightly browned. Use a pair of kitchen tongs to help turn the beef short ribs over. Pour the bone broth over the top of the beef short ribs. Place the lid on the slow cooker and set to Vent on the lid. Set the Time to 14 hours on LOW (or 12 hours + 2, if there is a maximum time limit on your device). After 14 hours, open the lid and check whether the meat is falling apart easily from the bone. Remove the beef short ribs and fat cap from the slow cooker and place in the centre of a warm serving plate. Season with a little salt and drizzle over some of the cooking juices. For special occasions, serve with a little heart shape on top, made of animal fat. Enjoy! Tips *I highly recommend you fill your slow cooker with as many beef short ribs as will fit in the container so that the whole family can experience the culinary delight of slow cooked beef short ribs. Save the beef short rib bones as they are great for making even more gelatinous bone broth. Check out my Bone Broth - Pressure Cooker recipe for instructions on how to make this. Ideally, purchase your meat from pasture raised animals that are Nitrate, Nitrite & Additive Free. **Ensure you add a good amount of broth. Add more if you are cooking a lot of beef ribs. The broth created is just delicious. If you have a chance before serving this tasty dish, take a ladle and pour some of the beef short rib cooking juices into a pan on medium-high heat with a pinch of salt. 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 sauce from the pan into a serving jug ready for use. As a final touch, add a heart shape of animal fat (tallow/lard or bone marrow for example) on top of the meat to serve for special occasions like Valentine's Day. Add the amount that will ensure a good PKD ratio, depending on how fatty your beef short ribs are. Video Not Available Yet....

Regime Type: Without Eggs, PKD (With Allowances) Ghostly Steak Introduction & Inspiration It's not Halloween if there's no ghostly steak on the horizon ;-) Dress your steak up in its Halloween best and be amazed how ghoulishly good it tastes! Happy Halloween! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x Ghoulish Steak Main Ingredients: 145g Chateaubriand Steak 40g Greaves Pâté Frosting- Ghost Shape - Cherries (eyes) Parma ham (mouth) 10g Pork Crackling Salt To Taste Recipe Instructions Heat up the grill and once up to temperature, add the steak. Once the steak is almost cooked to your liking, add the pork crackling bits to the grill to briefly heat them up. Remove the steak from the grill and place it in the centre of a warm plate. Surround the steak with the bits of hot crackling. Add a touch of seasoning to the steak, before placing your ghost shape on top of the steak. Happy Halloween and Bon Appétit! 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 Greaves Pâté Frosting and Lard and Pork Crackling - Air Fryer recipes for instructions on how to make these. If you do not have any Greaves Pâté Frosting available, substitute with lard or tallow or whipped bone marrow for example. Video

Regime Type: Without Eggs, Strict PKD (No Allowances) Christmas Pâté Yule Logs' Introduction & Inspiration These Yule logs are very straightforward to make and provide a super tasty snack that you can serve over the festive period! These rolls can also be made sweet with a touch of honey - see my other Christmas Pâté & Honey Yule Logs’. I hope you will enjoy these! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 8 rolls (each sheet will make 4 rolls) Ingredients for the rolls: 2 x Beef Tripe Sheets With Beef (each sheet will make 4 rolls): 100g Pressure Cooked Beef Tripe 50g Minced Meat - Cooked 75ml Hot Water / Bone Broth 60g Oven Roasted Bone Marrow (scooped out of the bone and warm) Ingredients for the filling: 20g Liver Parfait per roll (20g x 8 = 160g in total) Recipe Instructions Instructions for the rolls: Preheat oven to 175c (convection- middle shelf) Place all ingredients into a blender and blend for 1 minute or so until the mixture is smooth. Grease a silicone baking mat with tallow or lard. Pour 100ml of the mixture on to the silicone mat on a baking tray and spread out a thin layer of the mixture using a spatula. Place the baking tray in the oven and cook for 14 minutes (check often towards the end of the cooking time) Assembly Instructions: Place the beef tripe sheets with beef on a wooden chopping board and cut each sheet into 4 width ways. Add 20g of pâté to one end of the roll so that it is evenly spread out, so that when the strip is rolled, you can see the pâté sticking out of the sides. Place the rolls on a serving plate and enjoy straightaway, or alternatively store the rolls in a glass container with a lid on, until you are ready to serve them. Tips Check out my Bone Broth - Pressure Cooker and Liver Parfait recipes for instructions on how to make these. These taste lovely warm and cold! It's always nice as well to have a few variations of liver pâté on hand so that you can have a few flavour variations for the rolls. Ideally, purchase your meat from pasture raised animals that are Nitrate, Nitrite & Additive Free. Video Not Available Yet....

Regime Type: PKD (With Allowances) Cured Egg Yolks Introduction & Inspiration Cured Egg Yolks add great umami flavour to any dish and have a lovely vibrant colour. Just grate it over your favourite dishes to add an extra note of flavour. When grated, they taste a little like finely grated Parmesan cheese. X Nic Recipe Overview Preparation Time Less than 30 minutes (Once made, they need to be refrigerated for one week, before oven drying) Cooking Time 1 hour Serving Size 5 x Cured Egg Yolks Main Ingredients: 5 Egg Yolks 1kg Salt Recipe Instructions To salt cure the egg yolks, use a deep dish and fill it 1 inch deep with salt. With the back of a spoon, create spaced out wells. Gently drop an egg yolk into each of the wells. Top the yolks with another inch of salt, making sure not to break them and that they are fully covered. Cover the dish and refrigerate for 1 week. ********** After 1 week, it is time to remove the egg yolks from the fridge. Pre-Heat your oven to 95c. Gently dig out each yolk, wiping off any excess salt. The yolks will be firm but slightly sticky when you touch them. Quickly rinse the yolks under running water and dab them dry with some kitchen roll. Space the yolks out on a wire rack on a baking tray. Place the baking tray in the centre of the oven and dry the yolks in the oven for 1 hour to 1 hour 15 minutes. Once the yolks are dried, remove the baking tray from the oven and allow the cured egg yolks to cool completely before placing them in an airtight container in the fridge (for up to 2 weeks). You could also freeze them for up to 1 month. You can now use your cured egg yolk as a topping for soups, desserts and many side dishes, as you would a hard cheese. Tips You can use more or less egg yolks, as you see fit. Try a small number of egg yolks to begin with, just to see if you actually like the savoury flavour of cured egg yolks. Once you realise that you love them, given the time needed to cure the eggs, I would recommend making at least 6 egg yolks if not more! Try and use white sea salt or rock salt that contains no anticaking agents or other additives. Be sure to use free range, organic eggs. Whether you can eat eggs may depend on your condition, medical history, the time you have been doing PKD and your health goals. If you're unsure, please consult with ICMNI in Hungary ( Home - Nutriintervention ). Use the Recipe Search functionality on the website to discover how to incorporate Cured Egg Yolks into various dishes. Video Not Available Yet....

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

Regime Type: Without Eggs, Strict PKD (No Allowances) Beef Tripe 'Rice' Introduction & Inspiration Beef Tripe 'Rice' is the name I give to pressure cooked beef tripe that has been cooled in the fridge and then chopped up finely in the food processor until it resembles rice. It's great to use for savoury meat dishes, and also perfect for many dessert, starters and other snack recipes. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 90g Beef Tripe 'Rice' Main Ingredients: 90g Pressure Cooked Beef Tripe Recipe Instructions Remove the tripe from the refrigerator and place the cold tripe into a high speed food processor. Chop the tripe in the food processor until it resembles rice. Use a spatula to remove the beef tripe 'rice' from the food processor and transfer it into an airtight glass container and store in the fridge until you are ready to use it. Tips Serving Suggestion: I love melting a little tallow into a pan on low heat, and then adding my beef tripe 'rice' to the warm tallow to heat up. Add a pinch of salt to the pan, stir regularly and then when the tripe is nice and warm you can serve it with lamb or steak on top for example. Ideally, purchase your meat and offal from pasture raised animals that are Nitrate, Nitrite & Additive Free. Check out my Beef Tripe - Pressure Cooker recipe for instructions on how to make this. Video Not Available Yet....

Regime Type: Without Eggs, PKD (With Allowances) Oxtail Munchies Introduction & Inspiration These little buns are packed with flavour and nutrients. They hold their shape well, and yet have a nice soft interior. They have a great PKD ratio as well. Who knew that oxtail could marry so nicely with sour cherries! They are ideal as a healthy light meal when you're on the go, especially while out hiking or on a day trip. I hope you'll give them a try. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 4 x Oxtail Munchies (Mould Tray 5cm diameter, 2cm deep) Main Ingredients: 95g Oxtail Leftovers 40g Beef Crackling 10g Dried Sour Cherries - finely chopped Lard (for greasing) 10g Honey (optional) Decoration (Optional): 5g Dried Sour Cherries 4 x Mini Lard Circles Sprig of Mint Recipe Instructions In a pan on low heat, add the oxtail leftovers and warm them up a little. Once the oxtail is warm, place it in a mini blender, together with the warm beef crackling and the sour cherries (if you have not just made the beef crackling, then heat it up first too). Blend the mixture until the beef crackling is reduced to small bits and all the ingredients are well combined together. Place the mixture from the blender into a bowl. If you would like a slight sweetness to the buns, add a little honey (optional) and mix in. Grease 4 of the small circular holes of a silicone baking mould with the lard. Use a spatula and divide the mixture equally between the four holes, and then use the spatula to smooth the tops of each bun off. Decorate the tops of each bun with sour cherries and little circles of lard (optional). Once the mixture has fully cooled, cover the tray with clingfilm and place the Oxtail Munchies in the fridge, to set fully. Once the Oxtail Munchies have set, remove them from the silicone mould, place them on a serving plate and enjoy! Any leftovers can be stored in an airtight container in the fridge. Tips Ideally, purchase your meat and fat from pasture raised animals that are Nitrate, Nitrite & Additive Free. These buns taste great both savoury and slightly sweet. They are also really handy for taking on picnics or while out hiking and can be made slightly smaller for a good party food option. Any fruit or honey should be of organic quality, and are only recommended in small quantities for those who have recovered from any kind of health condition. Check out my Oxtail - Slow Cooker and Beef Crackling recipes for instructions on how to make these. Video

Regime Type: Strict PKD (No Allowances), Without Eggs Beef Bourguignon Sauce Introduction & Inspiration Beef Bourguignon is a wonderful meat, and so it's no surprise that it's cooking juices can be made into a rich and flavourful meat sauce. By reducing down the wonderful beef bourguignon cooking juices, you achieve a hearty, substantial and deeply satisfying sauce! I hope you'll try this sauce out! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 90ml Beef Bourguignon Sauce Main Ingredients: 200ml Beef Bourguignon Cooking Juices Salt To Taste Recipe Instructions Pour the beef bourguignon 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 become). Once you are happy with the sauce consistency, carefully pour the beef bourguignon sauce from the pan into a serving jug. Your deliciously flavourful Beef Bourguignon Sauce is now ready to use. Tips Check out my Beef Bourguignon - Slow Cooker recipe for instructions on how to make this delicious meat and cooking juices. Use the Recipe Search functionality on the website to discover how to incorporate Beef Bourguignon Sauce into various dishes. Video Not available yet....

Regime Type: Without Eggs, PKD (With Allowances) Apple Crumble with Ice Cream Introduction & Inspiration There is nothing nicer than a nourishing bowl of apple crumble. This version is ideal for both summer and winter, offering a lovely blend of flavours and textures. I hope you'll give it a try. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size Serves 2 Main Ingredients Crumble Ingredients: 150g Beef Tripe Crumbs 6g - 10g Honey 20g Tallow or Lard - softened Filling Ingredients: 1 Apple - Peeled & cut into small pieces 6g Honey 20ml Water Topping Ingredients: 50g Bone Marrow Ice Cream A few cubes of Beef Crackling (Optional decoration) Recipe Instructions Crumble Instructions: Pre Heat the oven to 150c. Prepare the Beef Tripe Crumbs per the instructions. Remove the Beef Tripe Crumbs from the oven and pour into a glass bowl. Add the melted tallow or lard and use your fingertips to rub the fat into the crumbs. Add the honey and stir all together with a wooden spoon into a crumble like consistency. Set aside. Filling Instructions: Ensure the apple is cored and then peeled. Chop the apple into slices and then chop the slices into smaller pieces. Place the apple pieces into a small pan. Add the water and the honey. Cook on low heat and stir regularly. Cook until the apple is soft and all the honey has dissolved in the water (8-9 minutes). Remove the pan from the heat and allow the mixture to cool. Reserve. Assembly Instructions: Mix the crumble and apple filling ingredients together in a bowl. Divide the mixture out evenly between the serving bowls. Serve with a small scoop of delicious bone marrow ice cream on top and sprinkle on a few crunchy cubes of beef crackling. Enjoy! Tips Check out my Beef Crackling recipe for instructions on how to make this. The Bone Marrow Ice Cream pairs so well with the apple crumble. It provides a wonderful mixture of flavours and textures, to make this dessert treat a special one. The apple and honey should be of organic quality, and are only recommended for those who have recovered from any kind of health condition. Video Not Available Yet....

Regime Type: PKD (With Allowances) Souffle Omelette Introduction & Inspiration 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! In this recipe you will learn how to make the original version using whole eggs (see Tips section below) as well as an adapted version for those that don't do well with egg whites. Both, have an incredibly light and airy texture with a wonderful mixture of fluffy, foamy and crispy goodness! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less Than 30 Minutes Serving Size 1 x Soufflé Omelette Main Ingredients: 30g Egg Yolk (2 egg yolks) 30ml Bone Broth 15g Tallow (for frying) 1/4 Tsp Salt Optional Garnish Ideas 1 x Slice of Smoked Ham Tallow (frozen) - Grated Cooked Lamb Kidney Recipe Instructions Place the egg yolks and salt into a metal bowl. Use an electric hand whisk (or regular whisk) and beat the egg mixture vigorously to incorporate as much air as you can. If you're beating this by hand it could take from 6 to 10 minutes. For an electric hand whisk it will take less time, approx. 3 - 4 minutes. Once you have beaten the eggs well, add in the bone broth to the egg mixture and continue to use the electric hand whisk, to whisk the mixture until it becomes nice and frothy. Once the mixture is ready for cooking, work quickly as the bubbles will soon disappear. Add the tallow to the frying pan on a med-high heat. The tallow should be melted and nice and hot. Pour the mixture from the bowl into the hot pan with a spatula. Leave the mixture to get some colouring underneath the omelette. You can use your spatula to lift up the edges of the omelette to check on the colour from time to time. Continue to cook the omelette until the base has a nice golden colour. The top will still look a little foamy, and not fully cooked. This is normal. Once cooked to your liking, use a spatula to gently transfer the soufflé omelette from the pan onto a serving plate. At this stage you can add a little Parma ham and grated tallow to one half of the omelette (optional), before using your spatula to carefully fold the other half of the omelette over the top of the filling mixture (if using). Serve immediately. Bon appétit! Tips For those of you who tolerate egg whites well, simply follow the recipe steps above using 2 whole eggs and salt (the bone broth is not needed in this case). 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 ). In the time before Paul Bocuse there was an official distinction (la Mère) given to talented lady cooks; “The Mothers of France”. The originally recipe cooked the omelette in a copper pan on the fireplace (to get an idea of the original recipe, you can watch this video on YouTube Recette : L'omelette de la Mère Poulard | Archive INA . In the absence of a fireplace, the next best thing is making it on the stove in a pan. The secret of the recipe is being able to incorporate the maximum amount of air into the eggs to arrive at an appareil that is extremely frothy. If you are going to beat the egg mixture by hand, like in the original recipe, it can take anywhere from 6 to 10 minutes. If you use an electric whisk, to get the frothy texture you still need to mimic as though you are whisking by hand to try and incorporate as much air as you can, so move the electric whisk around in the bowl. The egg has to be really well beaten, almost like a meringue. You have to work quickly once the mixture is ready, as the bubbles soon disappear. The cooking time should not normally exceed 3-5 minutes. The top is served a little bit foamy and uncooked. So when you slide it on a plate to serve it up you will have the little edges with the foam (especially if you are using whole eggs). It will deflate like a soufflé, but this is normal. The omelette can be served with a garnish (smoked ham, smoked salmon, cooked lamb kidney or bacon for example. There are so many options!). Just remember to add any additional fat or meat as required for the perfect PKD ratio. *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 and be sure to use free range, organic eggs. Check out my Bone Broth - Pressure Cooker recipe for instructions on how to make this. If you do not have any tallow handy, then substitute with lard or another animal fat. Video

Regime Type: PKD (With Allowances) Scrambled Egg Yolk and Brain Introduction & Inspiration Scrambled egg yolk and brain is an exceptionally creamy and flavorful dish, packed with nutrients. Enjoy it as a standalone meal or as a delectable topping for waffles or PKD bread. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x Serving Scrambled Egg Yolk and Brain Main Ingredients: 100g x Pig Brain (Raw or Poached) 10g Tallow 40 - 45ml (~2) Egg Yolks Salt To Taste Optional Decoration 1 tsp Crispy Parma Ham Flakes Recipe Instructions Add the tallow to a frying pan on medium heat. Once the pan is hot and the tallow has melted add the brains. Use a spatula and coat the brains in the tallow, using the spatula to break the brains up into smaller pieces. Cook for a couple of minutes, turning over with the spatula from time to time. Meanwhile, place the egg yolks into a glass with a little salt. Whisk around a little with a fork. Add the egg yolk to the pan and then cook for a couple of minutes stirring with the spatula until everything is cooked to your liking. Perform a quick taste test to see if any additional seasoning is required. Use a spatula to add the scrambled egg and brain to a small bowl or on top of your favourite crispy PKD bread or waffles. Sprinkle with a little crispy Parma ham flakes (optional) and serve nice and hot. Tips If you do not have any tallow to hand, simply use a little lard or bone marrow to fry the brains in. Ideally, purchase your fat and offal from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Be sure to use free range, organic eggs. Whether you can eat eggs may depend on your condition, medical history, the time you have been doing PKD and your health goals. If you're unsure, please consult with ICMNI in Hungary ( Home - Nutriintervention ). Check out my Crispy Parma Ham Flakes, Brains - Poached and Beef Crackling (for how to make tallow) recipes for instructions on how to make these. Use the Recipe Search functionality on the website to discover how to incorporate Scrambled Egg Yolk and Brain into various dishes. You can use fresh brains or poached brains for this recipe interchangeably. Video Not available yet....