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Regime Type: Without Eggs, PKD (With Allowances) Blackberry Coulis Introduction & Inspiration This is a wonderful coulis to make as the colour is extremely vibrant and the flavour of the blackcurrant is delicious! A small amount goes a long way in fact and so it's ideal for drizzling over homemade ice cream or paired with certain meats like oxtail for example. Give it a try. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x 265ml Blackberry Coulis Main Ingredients: 270g Blackberries 85ml Bone Broth 20g Honey (optional) Recipe Instructions Wash the blackberries under running water. Combine the honey, bone broth and blackberries in a pan and cook on low-medium heat, with a lid, until the honey is all melted and the fruit is soft (10 - 15 minutes). Stir occasionally. Place the mixture into a blender and blend until the mixture is smooth. Pour the mixture through a fine-mesh strainer set over an airtight glass container. Stir and push on the solids with the back of a spatula until all of the liquid has been extracted. This will take a few minutes as the mixture will be thick. Discard the seeds. Once the blackberry coulis has cooled, place the lid on the container and store in the fridge. Tips If your blackberries are nice and ripe then it may well not be necessary to add a lot of honey. Perform a taste test first. Any honey or fruit should be of organic quality, and are only recommended in small quantities for those who have recovered from any kind of health condition. To make Blackcurrant Juice, simply mix in some additional warm bone broth at the end, until you achieve the desired consistency. Check out my Bone Broth - Pressure Cooker recipe for instructions on how to make this. Video Not Available Yet....

Regime Type: PKD (With Allowances) Beef Tripe Pancakes & Waffles Introduction & Inspiration My goal was to create an easy pancake or waffle batter recipe, without all the flour, sugar and milk nasties. Give these a try, I think you'll like them! With a touch of added honey, the batter is perfect for those moments of indulgence when you desire a slightly sweeter taste. Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 2 x Pancakes (using 1/2 the batter) 2 x Waffles (using 1/2 the batter) Main Ingredients Batter : 3 Egg Yolks 105g Pressure Cooked Beef Tripe 75ml Bone Broth 45g Tallow or Lard 1/8 tsp Salt (optional for a savoury version) 5g Honey - (optional for a slightly sweeter version) Toppings: 2 x Pancakes: 30g Liver Parfait 30 g Pork Tenderloin Leftovers- cut into thin strips 2 tsp Apple Sauce (made using Organic apples) 10g Tallow - Grated 2 x Waffles: 50g Oxtail Leftovers 15g Tallow - Grated Recipe Instructions Batter Instructions: Add the Pressure Cooked Beef Tripe, bone broth and tallow to a pan, with a pinch of salt (optional). Place the pan on a low heat and mix often until all of the tallow has melted. Remove the pan from the heat and carefully pour the contents into a high-speed blender and blend for 20-30 seconds until the mixture is nice and smooth. Allow the mixture to cool down slightly. Meanwhile, separate the egg whites from the egg yolks and place the egg yolks in a glass bowl. Use an electric hand whisk or a manual whisk and beat the eggs for a minute or so. Once the tripe mixture has cooled down slightly, slowly pour a very small amount of it into the egg mixture and whisk until well incorporated. Continue to add small amounts of the tripe mixture at a time into the eggs while whisking. Once all the mixture has been incorporated, split the batter into 2 separate bowls. Add a little honey to one bowl for a slightly sweeter pancake or waffle (Optional). For 2 x Pancakes: Heat up a small amount of tallow in a non stick frying pan (suitable for making pancakes) on medium heat. Once the tallow has melted, use a pastry brush to ensure the entire surface of the frying pan has been coated fully with the melted tallow. You can now simply pour in half the contents of 1 bowl, into the centre of the frying pan. Allow the pancake to cook for a minute or so, before flipping the pancake over with a spatula. Allow the pancake to cook for a further minute or so and then remove the pancake on to a serving plate. Repeat the process to make the second pancake using the remaining 1/2 of the batter in the bowl. Add the topping options described below or something else that you fancy. For 2 x Waffles: Grease the waffle plates with tallow or lard using a pastry brush. Switch on the waffle maker and allow it to heat up. Once the waffle maker is ready to use, pour half of the contents of the 'batter' in the 2nd bowl on to one plate of the waffle maker and the other half onto the other plate (if your machine only makes one waffle at a time, then just repeat the process). Close the waffle maker lid and check every minute or so, to ensure the waffle is cooked to your liking. Remove the waffles and place them on to a serving plate. Add the topping options described below or something else that you fancy. Toppings: I chose to top my pancakes with Liver Parfait which I spread over the bases. I then added a few strips of cooked Pork Tenderloin, a small dollop of homemade apple sauce and some grated tallow. For the waffles, I simply added some Slow Cooker Oxtail to the waffle bases and then grated some cold tallow over the top. Tips Check out my Bone Broth - Pressure Cooker, Liver Parfait and Oxtail - Slow Cooker recipes for instructions on how to make these. Use a metal pastry circle placed in the centre of the pan to get a nice clean shape for your pancakes when you pour in the batter. You can lift this out after 20-30 seconds once the batter isn't as runny. 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 ). Experiment with different savoury or slightly sweeter topping combinations. Adding a tiny touch of honey to the batter can work really well for the sweeter topping ingredients. Try and use white sea salt or rock salt that contains no anticaking agents or other additives. PKD Note : The apple sauce and honey should be of organic quality, and are only recommended for those who have recovered from any kind of health condition. Also, ideally purchase meat from pasture raised sources. Video Not Available Yet....

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

Regime Type: PKD (With Allowances) Basic Heart Sponge Base Introduction & Inspiration So a sponge base containing heart does sounds a little out there, but trust me when I say that it's amazing in terms of its consistency and taste. It's super versatile and so can be used for making many different delicacies, including layer cakes and Swiss roll style cakes too! The beauty of this base is that it can be made both sweet, or simply enjoyed savoury. You get to decide. If you like this sponge base then be sure to try out my other varieties! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x Basic Heart Sponge Base (Square 21cm x 21cm) Main Ingredients: 50g Raw Veal Heart 17g Lard 100ml Egg Yolk 20g Honey (Optional*) Salt To Taste Recipe Instructions Pre heat the oven to 160c. Rinse the heart, pat it dry and then chop the veal heart into small pieces. Place the lard, heart, honey (if using) and salt into a pan on low heat. Stir from time to time until all the fat has melted. Remove the pan from the heat and pour the contents into a mini blender. Add the egg yolk to the blender and blend until the mixture is smooth. Pour the mixture into a lined silicone mould tray. Put the silicone mould tray onto a baking tray and tap the tray a few times against the kitchen Countertop to ensure the mixture is spread out evenly in the mould tray. Place the baking tray in the pre-heated oven for 16 minutes. Check often towards the end to ensure it's not getting overcooked. Remove the tray from the oven, and allow the sponge to rest on the countertop to cool for 5 minutes, before covering with a piece of larger greaseproof paper and then flipping the sponge out onto the greaseproof paper. Carefully peel off the greaseproof paper used during the cooking process. Your basic heart sponge base is ready to use. 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. 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 ). *For a slightly sweet sponge base version, add a touch of honey. 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 Lard and Pork Crackling - Air Fryer recipe for instructions on how to make this. Use the Recipe Search functionality on the website to discover how to incorporate basic heart sponge base into various dishes. If you like this sponge base, be sure to check out my other varieties too! The sponge base has a great PKD ratio. Video Not Available Yet....

Regime Type: PKD (With Allowances) Egg Broth Gravy Introduction & Inspiration This Egg Broth Gravy has a silky smooth texture and tastes almost 'buttery'. The bright colour is so pretty and is perfect if you're wanting to use it to make cute little shapes for decorating cakes and buns for various special occasions. It will set lovely in the fridge thanks to the addition of a small amount of pork jelly. So go on and make this flavourful gravy! It will add that extra special touch to your culinary delights. Bon appétit! 😊 Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 175ml Egg Broth Gravy Main Ingredients: 100ml Bone Broth 40g Oven Roasted Bone Marrow 30ml Egg Yolk 30g Pork Jelly Cubes (Optional)*) Salt To Taste Recipe Instructions Add the bone broth, pork jelly cubes (if using), oven roasted bone marrow and salt to a pan on medium heat. Once the pork jelly cubes (if using) have melted and the bone marrow is nice and soft, place the ingredients into a blender and blend until smooth. Pour the egg yolk into a bowl. Slowly add small amounts of the blender mixture into the bowl. Stir the bone broth mixture well into the egg yolk until it has been fully incorporated. Add a little more of the mixture and repeat as before, until all the bone broth mixture is now mixed into the egg yolk. Perform a quick taste test to ensure no further seasoning is required. Add any additional salt as required and stir in. Pour the gravy into a serving jug and you're ready to go! Tips *The pork jelly is optional. If you add it, the gravy will set in the fridge when cold, and can make nice, colourful jelly shapes for buns and cakes or jelly like toppings for other ingredients such as liver. See my Liver Jellies recipe. 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 ). 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 Bone Broth - Pressure Cooker, Oven Roasted Bone Marrow and Pork Jelly Cubes recipes for instructions on how to make all of these. Use the Recipe Search functionality on the website to discover how to incorporate Egg Broth Gravy into various dishes. Video Not available yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Breakfast Soup Introduction & Inspiration I whipped this soup together for breakfast this week, hence the original name! It was deliciously tasty and very filling with lots of nutrient dense ingredients. It's incredibly easy to make and wonderful to enjoy at any time of the year. The nutrient boost this soup provides, will ensure the day starts off well whatever you have planned. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x Serving Main Ingredients: 85g Beef Steak (chopped into cubes) 80g Veal Liver (chopped into cubes) 50g Beef Tripe 'Rice' 20g Bone Marrow 60g Whipped Oxtail Fat 50ml to 100ml Bone Broth Salt To Taste Optional Decoration 1/2 Cured Egg Yolk (Grated) Recipe Instructions Add the chopped up beef steak and veal liver to a frying pan on medium heat, along with the bone marrow. Allow the bone marrow to render most of its fat, and use a spatula to turn over the liver and beef steak regularly, in order to cook the meat on all sides. After 2-3 minutes, add the bone broth to the pan. Continue cooking for a few minutes and then add the beef tripe 'rice' and salt (if using) to the pan. Use the spatula to mix in the tripe with all the other ingredients. Now add half of the whipped oxtail fat and grate some cured egg yolk into the pan. Give this a good mix in with the spatula. Finally add the remaining whipped oxtail fat and mix in. Remove the soup from the frying pan and pour into a serving bowl. Grate some cured egg yolk over the top and serve while nice and hot. Bon Appetit! 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. Any ingredients listed as Optional, may or may not be appropriate if you are following Strict PKD with No Allowances. If you are unsure, refer to the Paleolithic Ketogenic Diet Rules document or consult with ICMNI in Hungary ( Home - Nutriintervention ). Check out my Beef Tripe 'Rice', Cured Egg Yolks, Whipped Oxtail Fat recipes for instructions on how to make these. Video

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

< Back How technology can help curb attention disorders Sarah Jones Mar 19, 2023 This is placeholder text. To change this content, double-click on the element and click Change Content. This is placeholder text. To change this content, double-click on the element and click Change Content. Want to view and manage all your collections? Click on the Content Manager button in the Add panel on the left. Here, you can make changes to your content, add new fields, create dynamic pages and more. Your collection is already set up for you with fields and content. Add your own content or import it from a CSV file. Add fields for any type of content you want to display, such as rich text, images, and videos. Be sure to click Sync after making changes in a collection, so visitors can see your newest content on your live site. Previous Next

Spring Filter by Regime PKD (With Allowances) Strict PKD (No Allowances) Without Eggs Desserts Liver Mousse 'Chocolate' Eggs Following PKD isn’t about restriction—it’s about nourishment. These Easter Eggs are a perfect example: rich, satisfying, and supportive of your body, mind, and overall health. Desserts Easter Pork Jelly Shapes Easter Pork Jelly Shell Shapes are really quick and easy to make and are perfect for decorating buns, cakes or even soups! They are extremely versatile and can be smaller or larger in size to suit your culinary delights! Mains Beef Tenderloin Served With An Alfredo Style Sauce 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! Desserts Greaves Pâté Ice Cream Nest Greaves Pâté Ice Cream is so delicious and with it being Spring, I decided to create a little nest and 'chocolate' shapes for it, which also complimented the biscuity taste of the ice cream rather well. Ice Creams Greaves Pâté Ice Cream Greaves Pâté is delicious in its own right and this ice cream version is beautifully creamy with a biscuity taste to it. It marries wonderfully with sour cherries as an optional extra. Mains Meat Flake Buns I love creating buns out of nutrient dense ingredients, that don't require the use of traditional flour. The meat flakes allow the creation of such lovely buns and provide wonderfully moist and flavoursome balls of goodness, with no real effort. The sour cherries add an extra dimension to the flavour profile. Desserts Beef Flake Cakes 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! Desserts Spring 'Chocolate' Shapes Bright colours and pretty decorations are the hallmark of Spring. These tasty 'chocolate' shapes are not only amazing for decorating your Spring recipes, but they are also very tasty with nutrient dense ingredients. 1 1 ... 1 ... 1

Regime Type: Strict PKD (No Allowances), Without Eggs Rich Bone Marrow Jelly Glaze Introduction & Inspiration A little of this glaze goes a long way! It can be used both as a slightly sweet or savoury glaze option to decorate buns, cakes, crepes, you name it really! It provides a lovely sheen to your culinary delights and offers an intense flavour thanks to the sauce reduction. Remember to adjust the glaze consistency based on your preference — whether you want it thick like icing or thin and pourable. Happy glazing! X Nic Recipe Overview Preparation Time Less than 30 minutes (To Note: Extra time will be required for the Jelly Glaze to fully set in the fridge) Cooking Time Less than 30 minutes Serving Size 135ml Rich Bone Marrow Jelly Glaze Main Ingredients: 20ml Bone Marrow Liquid (warm) 250ml Lamb Cooking Juices (reduce down to 90ml)* 20ml Honey (Optional) Salt To Taste Recipe Instructions Pour the lamb cooking juices 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 until you end up with just over 1/3 of the cooking juices remaining. Remove the pan from the heat. Add in the bone marrow liquid and honey (if using) and stir all the ingredients for a few minutes to combine well together. As the mixture cools, it will be easier to fully blend all the ingredients. Pour the mixture into a little jug with the help of a spatula. At this point you can use the rich bone marrow jelly glaze to decorate your culinary delights before popping them in the fridge for the jelly glaze to fully set. Tips *Use cooking juices that are flavourful such as lamb, oxtail, beef cheek etc. Each one with give a slightly different flavour profile. I do love oxtail with a touch of honey as it's reminiscent to me of treacle toffee. 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 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 Bone Marrow Liquid and Crumbs, Honey and Thyme Braised Lamb Shank or Leg of Lamb - Slow Cooked In The Oven recipes for instructions on how to make all of these. Use the Recipe Search functionality on the website to discover how to incorporate Rich Bone Marrow Jelly Glaze into various dishes. Video Not available yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Liver Pasta Introduction & Inspiration The liver sheets work perfectly to make 'pasta'. Clearly we're not talking about traditional pasta here with its huge carb load and detrimental ingredient profile. Rather, we are talking about Spaghetti or Fettucine style liver pasta, which is a lot more beneficial to our health and well-being, and is delicious to boot! Making liver 'pasta' can be facilitated with a couple of pasta attachments for the KitchenAid, if you happen to have one handy. I always wondered what would become of these attachments once I changed to a healthier way of eating. I am pleased to say these attachments have got a new lease of life, making this healthier type of 'pasta'. Otherwise, using a regular old kitchen knife or pizza cutter is just as good for cutting your fettuccine and spaghetti style strips and is probably quicker, but I do love my kitchen gadgets! So go on, give this new style of 'pasta' making a try. Your body, taste buds and health will thank you for it! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time N/A Serving Size Liver 'Pasta' - Fettucine and Spaghetti style Main Ingredients: 1 x Liver Sheet Recipe Instructions Important: Make your Liver sheet as per the recipe instructions. Allow the sheet to cool down fully, before placing it in the fridge for at least one day as it needs to have slightly less moisture in it, i.e. be slightly drier. If you use the sheet too soon, it may not cut well with the pasta attachment, especially for spaghetti style 'pasta'. Perform a test with a small piece of the sheet if need be, to check it's ready and dry enough. Ignore this note if you'll be making your 'pasta' using the manual method. KitchenAid Method Cut your liver sheet into smaller sheets so that the width of each sheet will fit into your pasta attachment. Add a 'Fettucine' or a 'Spaghetti' attachment to a KitchenAid device, switch the machine on to a Medium speed. Slowly feed the end of one of the sheets into the machine, placing a bowl underneath the attachment for the 'pasta' to fall into. Reserve. Manual Method If you do not have a machine, simply place the sheet on a large wooden chopping board and cut long strips with a width of approximately 5mm for fettucine and 2-3 mm for spaghetti (this can be a little more tricky, so take your time!). Your liver ‘pasta’ is ready! Tips Ideally, purchase your offal from pasture raised animals that are Nitrate, Nitrite & Additive Free. Check out my Liver Sheet recipe for instructions on how to make this. Use the Recipe Search functionality on the website to discover how to incorporate Liver 'Pasta' into various dishes. As a variation on Liver 'Pasta', why not try making Beef Tripe 'Pasta' or Liver and Egg 'Pasta' too! Be sure to add an appropriate amount of fat to accompany your 'pasta', to achieve a perfect PKD ratio. Video

< Back 5 most promising Fintech startups Jess Wilder Mar 17, 2023 This is placeholder text. To change this content, double-click on the element and click Change Content. This is placeholder text. To change this content, double-click on the element and click Change Content. Want to view and manage all your collections? Click on the Content Manager button in the Add panel on the left. Here, you can make changes to your content, add new fields, create dynamic pages and more. Your collection is already set up for you with fields and content. Add your own content or import it from a CSV file. Add fields for any type of content you want to display, such as rich text, images, and videos. Be sure to click Sync after making changes in a collection, so visitors can see your newest content on your live site. Previous Next

Regime Type: Without Eggs, PKD (With Allowances) Greaves Pâté Ice Cream Introduction & Inspiration Greaves Pâté is delicious in its own right and this ice cream version is beautifully creamy with a biscuity taste to it. It marries wonderfully with sour cherries as an optional extra. I hope you will give it a try! X Nic Recipe Overview Preparation Time Less than 30 minutes (To Note: The ice cream needs to be placed in the freezer for at least 24 hours once made) Cooking Time Less than 30 minutes Serving Size 1 x 350ml Greaves Pâté Ice Cream Main Ingredients: 70g Greaves Pâté 30g Honey 250ml Bone Broth 3g Sour Cherries (Optional) Recipe Instructions Pour all the ingredients into a pan and cook on low heat until the greaves pâté and honey have melted into the bone broth. Remove the pan from the heat and pour the mixture into a high speed blender and blend until everything is nice and smooth. At this point, taste the mixture. If need be, add 5g more of honey and proceed to re-blend if necessary. Pour the contents of the blender into a Ninja Creami Pot (or other airtight glass container ideally). Place the lid on your pot, and place it upright (& level) in the freezer for a minimum of 24 hours before proceeding to make your Greaves Pâté Ice Cream. Place the ice cream pot in your Ninja Creami device and proceed to mix the ice cream. This may take 3 or 4 spins using the Light Ice Cream option. Once the ice cream is ready, y ou can use the Extras function and add the sour cherries (optional). Your Greaves Pâté Ice Cream is ready to serve. Tips Even if you do not have a Ninja Creami device it's still possible to make this ice cream. You will simply need to mix it several times as it freezes (initially every 30 or so minutes) and then when it's been in the freezer overnight, you will need to leave it out of the freezer for a good 35-40 minutes so that it's soft enough to give it another good mix before serving. The Greaves Pâté is made from 100% pork greaves and is an extremely rich, dense and slightly textured paste. Although creamy in texture, the product does not contain any dairy and is also guaranteed free of milk and additives! You can order this, and other wonderful products, from Eskimo Kitchen in Hungary: Eskimokitchen.eu Any honey should be of organic quality, and is only recommended in small amounts for those who have recovered from any kind of health condition. Check out my Bone Broth - Pressure Cooker recipe for instructions on how to make this. You can also serve this delicious ice cream with some Beef Crackling , thin wafers using Beef Sheet or Tripe Sheet for example, or indeed use the ice cream to make a Greaves Pâté Ice Cream Nest or a refreshingly creamy Greaves Pâté Milkshake. The possibilities are endless! Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Oxtail Mountains Introduction & Inspiration Oxtail is both delicious, useful for the body and beneficial to our health. It is packed with flavour and has many nutritional benefits. I was so impressed with Zsófia Clemens's recent oxtail jelly creation that I felt it only fitting to feature one as a summer recipe creation on the site. I love the mountains, and in summer they are especially magic and refreshing, so I hope this dish will be both uplifting and beautiful to you too! X Nic Recipe Overview Preparation Time Less than 30 minutes (To Note: Extra time will be required for the oxtail mountains to set fully in the fridge) Cooking Time Less than 30 minutes Serving Size 3 x Oxtail Mountains (Mould Tins - 7cm Diameter, 4cm Deep) Main Ingredients: 300g Oxtail Cooking Juices 150g Oxtail Leftovers 60g Whipped Oxtail Fat 1 Tsp Tallow for Greasing Salt To Taste 1/2 Tsp Honey (Optional) Garnish 1 Tsp Lard - Grated Parsley (mix of dried & fresh) - Optional Recipe Instructions Place the oxtail cooking juices and leftovers in a pan on low heat. Cook until the ingredients are warm. Allow the mixture to cool slightly. Grease 3 mould tins with tallow. Initially divide the oxtail cooking juices from the pan equally between the 3 mould tins. Now divide the oxtail meat equally between the tins. Level off the ingredients in each tin if necessary so that the top is smooth. Place the mould tins on a more sturdy tray and then pop the tray in the fridge and allow the mountains to set fully (ideally several hours or overnight). Whip the oxtail fat as per the recipe instructions (freeze the bowl for 5-10 minutes between whisking if required) until you have achieved the desired consistency. Add a tiny bit of honey to the whipped oxtail and mix in (optional). Cover the whipped oxtail fat and place it in the fridge while the oxtail mountains are fully set. Remove the tins from the fridge once set, together with the whipped oxtail fat. Give the oxtail fat a quick mix as it will have hardened a little with being in the fridge. Carefully remove the oxtail mountains from their tins and place them in their mountain shape on a large platter or individual serving plates. Pour the whipped oxtail fat over the top of each oxtail mountain. Garnish (Optional) For a touch of summertime grass effect, sprinkle a little fresh and dried parsley around the base of each mountain and grate a little lard on the top for the snowy peaks. Climb new heights this summer with this wonderfully refreshing and nutrient dense meal. The sky's the limit! Tips Ideally, purchase your meat and offal from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Any honey or 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 Oxtail - Slow Cooker and Whipped Oxtail Fat recipes for instructions on how to make these. These Oxtail Mountains taste great in all seasons, especially summer for their cool and refreshing taste! If you have a silicone mould tray that has a mountain type shape to it, then these will be even better to use than individual tins, especially for easy removal of the oxtail mountains once set. 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, 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 Beef & Liver Casserole Introduction & Inspiration During these cold winter months, a good nutrient dense casserole packs in a lot of flavour and is particularly satisfying! This comforting Beef & Liver Casserole is a perfect winter warmer. The creamy mash layer on top is a wonderful accompaniment that I am sure you'll enjoy. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x Dish (makes 2 good sized servings) Ingredients for the Base : 250g Minced Meat 70g Veal Liver (chopped into little cubes) 15ml Bone Broth 55g Oven Roasted Bone Marrow (scooped out of the bone) 55g Tallow Salt To Taste Ingredients for the 'Mash' Topping: 150g Pressure Cooked Beef Tripe 100ml Bone Broth (or Hot Water) 85g Tallow - softened Salt To Taste Ingredients for the Topping Decorations: Sprig of Parsley (for decoration - Optional) 5 g Crispy Parma Ham Flakes 3 x Christmas Shapes made out of Beef or Tripe Sheets 1 x Red Dot (Raspberry Jelly - Optional) Tiny dots of cooked egg white & yolk (Optional - to decorate the Christmas shapes) Recipe Instructions Instructions for the base: Chop the liver into small cubes and then place in a medium sized pan with the minced meat and the bone broth. Place on a medium heat and cook until the meat is cooked, stirring often. Check to see if any salt needs adding. If so, add and stir in well. Pour the cooked mixture into an adequately sized serving dish. Instructions for the topping: Place the beef tripe in a high-speed blender with the bone broth (or hot water) and touch of salt. Blend until the mixture is smooth, and then pour the mixture into a glass bowl. At this point add the softened tallow and use an immersion blender to cream the tallow with the beef tripe mixture. Perform a taste test to see if any additional salt is required (add if necessary and mix again). Scoop the beef tripe 'mash' on top of the meat and use a spatula to spread evenly to cover the meat. Use a fork and add a few swirl patterns to the top of the 'mash' if desired, along with a sprig of parsley and the Crispy Parma Ham Flakes and Reindeer shapes. Enjoy warm or allow to cool, then place in the fridge until ready to serve. Tips Check out my Bone Broth - Pressure Cooker, Beef Tripe - Pressure Cooker, Crispy Parma Ham Flakes, Beef Crackling and Oven Roasted Bone Marrow recipes for instructions on how to make all of these. If you do not have any liver on hand, then some added sausage (Nitrate, Nitrite & Additive Free) is a perfect substitute and gives the dish a lot of wonderful added flavour. Ideally, purchase your meat, fat, bones 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 fruit or herbs should be of organic quality, and are only recommended for those who have recovered from any kind of health condition. Any ingredients listed as Optional, may or may not be appropriate if you are following Strict PKD with No Allowances. If you are unsure, refer to the Paleolithic Ketogenic Diet Rules document or consult with ICMNI in Hungary ( Home - Nutriintervention ). Video Not Available Yet....

Regime Type: Without Eggs, PKD (With Allowances) Christmas 'Chocolate' Box Introduction & Inspiration Chocolate boxes are always a lovely treat on special occasions, and especially so at Christmas time! I hope you will enjoy trying out these 'chocolate' treats over the festive period, with ingredients that won't disappoint! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 12 x Tripe, Cherry & Beef Sprinkle ‘Chocolates’ 10 x Cherry, Marrow & Beef Sprinkle ‘Chocolates’ Ingredients: Tripe, Cherry & Beef Sprinkle 'Chocolates' 125g Oven Roasted Bone Marrow (scooped out of the bone) 70g Tallow 90g Pressure Cooked Beef Tripe 40g Honey 15g Organic cherries (pitted) - finely chopped 2-5g Beef Sheet - finely ground 10g Beef Crackling - finely chopped Cherry, Marrow & Beef Sprinkle 'Chocolates' 65g Oven Roasted Bone Marrow (scooped out of the bone) 35g Tallow 20g Honey 5-10g Organic Cherries (pitted) - finely chopped 2g Beef Sheet - finely ground 10g Beef Crackling - finely chopped Recipe Instructions Instructions: Tripe, Cherry & Beef Sprinkle 'Chocolates' Place the bone marrow, tripe and tallow in a pan, on low heat. Add in the honey and keep stirring until the honey has completely dissolved and the tallow and bone marrow are melted. Now pour the mixture into a high speed blender. Blend well for 20-30 seconds. Pour the contents of the blender through a sieve into a glass jug. Pour half of the mixture into the square mould to fill 3/4 full. Add some of the chopped cherries on top of each square and/or beef crumbs and beef crackling. Alternate, so the toppings are all different. With the remaining half of the mixture in the glass jug, add some cherries and beef crackling and fold into the mixture, before pouring into the square mould. Decorate with any remaining cherries, beef sheet crumbs and crackling as you like. Place the square chocolate mould in the freezer. Once the chocolates have set, transfer them from the mould into a glass container with a lid, and keep them in the freezer until ready to serve. Cherry, Marrow & Beef Sprinkle ‘Chocolates’ Place the bone marrow and tallow in a pan, on low heat. Add in the honey and keep stirring until the honey has completely dissolved and the tallow and bone marrow are melted. Now pour the mixture into a high speed blender. Blend well for 20-30 seconds. Pour the contents of the blender through a sieve into a glass jug. Pour the mixture into the square moulds to fill 3/4 full. Add some of the chopped cherries on top of each square and/or beef crumbs and/or beef crackling. Alternate so the toppings are all different. Place the square mould in the freezer. Once the 'chocolates' have set, transfer them from the mould into a glass container with a lid, and keep them in the freezer until ready to serve. Tips Check out my Beef Crackling, Oven Roasted Bone Marrow, Beef Sheet and Beef Tripe - Pressure Cooker recipes for instructions on how to make all of these. Feel free to present your 'chocolates' in a fancy box! Try making the Redcurrant & Cherry 'Chocolates' too (also shown in the image) so that you have a selection of flavours and colours! 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. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Liver, Heart & Sausage Mini Muffins Introduction & Inspiration This recipe is a spin-off from my basic liver muffin recipe, to further enhance the flavours and nutrient density of these little mini muffins. The result was a tasty mixture of subtle flavours in these moist little muffins, with a nice variety of colourful toppings. These Paleolithic Ketogenic Diet (PKD) inspired mini muffins really hit the spot and are packed full of nutrients at the same time! I was really pleased how these muffins turned out, with a multitude of topping options to keep the perfect fat to protein ratio of 2:1 for PKD. I hope you will enjoy them too! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 20g per mini muffin Makes 22 mini muffins (may vary depending on the size of muffin tray used) Main Ingredients: 100g Veal Heart 245g Liver 90g Sausage 65g Lard or Tallow (To Note: Use 65g of additional fat to decorate the muffins - approx. 3g / per muffin of topping*) Salt to Taste Decoration Ingredients Ideas* Lard or Tallow Oven Roasted Bone Marrow (scooped out of the bone) Sausage Pork Greaves/Crackling Honey (Optional) Recipe Instructions Pre heat the oven to 180c. Use a food processor to blend the liver, heart, sausage, lard/tallow (65g) and salt (if using) together into a smooth paste. Grease a 24-hole mini muffin tray and then add in the mixture evenly into the moulds. Bake in the oven for 20 mins. Let the muffins cool completely before taking out of the moulds, and then place on a serving plate. Decorate the muffins using approximately 3 g of different fat combinations per muffin (see Decoration Ingredient Ideas, above). Tips 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. Using Veal Liver gives a much milder flavour than Beef Liver. This can really help if you are just starting to eat liver. See my section on Liver fundamentals for more ideas on cooking with liver. 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. 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, PKD (With Allowances) Christmas Cookies Introduction & Inspiration These little cookies are ideal for when you are looking for a tasty treat, that provides a good boost of energy. I hope you enjoy them! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Serving Size 8 Cookies Main Ingredients 70g Pressure Cooked Beef Tripe 50g Minced Meat - cooked & warm 60g Oven Roasted Bone Marrow (scooped out of the bone) warm 25g Cooked Parma Ham (roughly chopped) 35g Honey - Local & Organic Decoration 1 x Raspberry or blueberry per cookie (optional decoration) 10g Beef Crackling (optional decoration) Recipe Instructions In a food processor, blend the pressure cooked beef tripe until very fine, like paste in texture. Next add to the food processor the warm cooked minced meat, the warm bone marrow and the honey. Blend until all the ingredients are well mixed in. Finely add the cooked Parma Ham and simply use the Pulse button to quickly blend for a couple of seconds, so that the Parma Ham bits are not too small. Cover a baking tray with greaseproof paper. Divide out the mixture evenly into 8 balls and space them out on the baking tray. With your hands press down on each ball to flatten into a circular cookie shape (or use a small circular pastry cutter for more accuracy). Allow the cookies to cool, before placing them in the fridge to harden a bit. Decorate each cookie with a raspberry or blueberry and bits of beef crackling if you wish. Tips Place the cookies in the freezer briefly for a chewier version. Ideally, purchase your meat from pasture raised animals that are Nitrate, Nitrite & Additive Free. 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. Video Not Available Yet....

Regime Type: Without Eggs, PKD (With Allowances) Christmas Pâté & Honey Yule Logs' Introduction & Inspiration This is a slight variation on my other Christmas Pâté Yule logs' for those wanting a slight touch of sweetness. The honey nicely complements the liver pâté, for those who are new to consuming pâté. Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 8 rolls Ingredients for the rolls: To Make 2 x Beef Tripe Sheets (each sheet will make 4 rolls): 105g Pressure Cooked Beef Tripe 75ml Hot Water / Bone Broth 45g Oven Roasted Bone Marrow (warm) Salt To Taste Ingredients for the filling: 20g Liver Parfait per roll (20g x 8 rolls = allow 160g in total) 30g Honey - Local & Organic Recipe Instructions Instructions for the rolls: Preheat oven to 175c (Fan assisted - for lower and upper shelves) Place all ingredients into a blender and blend for 1 minute or so, until the mixture is smooth. Grease a silicone baking mat (I use De Buyer) with tallow or lard. Pour 100-105ml of the mixture on to a silicone mat on a baking tray and spread out a thin layer of the mixture using a spatula. Repeat the process for the second sheet. Place the baking trays in the oven and cook for 12-14 minutes (check often towards the end of the cooking time). Remove the baking trays from the oven and allow the sheets to cool. Assembly of the rolls: Place the beef tripe sheets on a wooden chopping board. and cut each tripe sheet into 4, width ways. With a pastry brush, coat each strip with honey. Add a dollop 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 in the fridge 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. 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. Warm the honey slightly to make it easier to spread on the rolls. These rolls taste lovely warm and cold! Video Not Available Yet....

Regime Type: Without Eggs, PKD (With Allowances) Greaves Pâté Ice Cream Nest Introduction & Inspiration Greaves Pâté Ice Cream is so delicious and with it being Spring, I decided to create a little nest and 'chocolate' shapes for it, which also complimented the biscuity taste of the ice cream rather well. I hope you will give this recipe a try. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size Greaves Pâté Ice Cream Nest Main Ingredients: 50g Greaves Pâté Ice Cream 3g Sour Cherries (Optional) 1 tbsp Parma Ham Flakes (Optional) Decoration (Optional for Spring): 1 Chick Napkin and White Rabbit 4 x Spring 'Chocolate' Shapes Beef Sheet (Cut into a Wafer shapes) Recipe Instructions Make the ice cream as per the recipe instructions (24 hours prior). To make the Nest, simply cut some Beef Sheet into wafer sizes and place them into a serving bowl to cover the base and the sides slightly to give the bowl a nest-like appearance. Remove a scoop of the ice cream from the pot with an ice cream scoop and place it in the centre of the serving bowl on top of the nest of beef wafers. Sprinkle some Parma Ham Flakes on top of the Greaves Pâté Ice Cream and decorate the bowl with a few Spring 'chocolate' shapes and other decorations should you wish. Enjoy! Tips Even if you do not have a Ninja Creami device it's still possible to make this ice cream. You will simply need to mix it 4 or so times as it freezes (initially every 30 or so minutes) and then when it's been in the freezer overnight, you will need to leave it out of the freezer for a good 35-40 minutes so that it's soft enough to give it a good mix before serving. The Greaves Pâté is made from 100% pork greaves and is an extremely rich, dense and slightly textured paste. Although creamy in texture, the product does not contain any dairy and is also guaranteed free of milk and additives! You can order this, and other wonderful products, from Eskimo Kitchen in Hungary: Eskimokitchen.eu Any fruit should be of organic quality, and is only recommended for those who have recovered from any kind of health condition. You can also serve this delicious ice cream with some Beef Crackling or thin wafers using Beef Sheet or Tripe Sheet for example, or indeed use the ice cream to make a refreshingly creamy Greaves Pâté Milkshake. The possibilities are endless! Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Preparing Sweetbreads Introduction & Inspiration Sweetbreads are a real delicacy and are highly nutritious. They can be cooked in many different ways, and are very mild tasting, tender and creamy. In order to give them the best possible flavour and texture, it's important to properly prep the sweetbreads before cooking them. X Nic Recipe Overview Preparation Time Less than 30 minutes ( To Note: Plus several hours for soaking and pressing (optional) the sweetbreads see Tips section below) Cooking Time Less than 30 minutes Serving Size 160g Prepared Veal Sweetbreads Main Ingredients: 215g Veal Sweetbreads Salt Recipe Instructions Place the sweetbreads in a bowl of salted water for 2 hours to get rid of any impurities. You can change the water a couple of times during the soaking process. Bring some water to boil in a large pot. Add the sweetbreads and reduce the temperature to lightly poach them for about 5-10 minutes (you don't want to boil it as otherwise it will become tough). The water should be just gently bubbling. Every once in a while give the water a stir and check on the firmness of the sweetbreads. Prepare a glass bowl with cold water and ice cubes that will serve as an ice bath that you will place the sweetbreads into once they have finished poaching (this will shock them, make them contract and expel any further impurities). Use a large slotted spoon to lower the sweetbreads carefully into the ice bath. Let the sweetbreads sit in the ice bath for about 5 - 10 minutes. Rinse the sweetbreads under running water. Transfer the sweetbreads to a large chopping board and pat them dry. Cover the sweetbreads with a sheet of greaseproof paper and then add a heavy pan or pot on top of the sweetbreads to weight them down (for a couple of hours or overnight). To clean the sweetbreads, remove any remaining tough membrane, gristle, fat, or veins. This is best done with your fingers and a small sharp knife or indeed a pair of kitchen scissors. The tricky part is doing this while keeping the sweetbreads whole as they are still quite tender at this stage. It's a little tedious, but will help to improve the texture of the end product so that it's less chewy. Your sweetbreads are now prepped and are ready to cook in any number of ways. Tips The sweetbreads are perishable and so when you get them, cook them as soon as possible. Sweetbreads shouldn't be pink inside, it should be cooked in the centre. The soaking process helps draw out all of the blood and impurities. You can if you wish skip the step of weighting the sweetbreads down. This is more of a traditional step in classical cooking. The pressure gives them a firmer texture (pressing pushes out all the excess moisture) and a more uniform shape, so that they are easy to slice into medallions. If you skip this step, they may be a little bit more spongy in texture and less uniform, but still delicious! If you can't get all of the outer membrane layer off, it's not an issue. Texture wise, It might be a little chewier and slightly less creamy. Classically, the sweetbreads are normally poached before removing the membrane. You can however remove the membrane while the sweetbread is raw as well. Many chefs do this. Ideally, purchase your offal from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Use the Recipe Search functionality on the website to discover how to incorporate sweetbreads into various dishes. Sweetbreads go really well with smoked bacon, black pudding and a mint garnish. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Pork Crackling Puree Introduction & Inspiration If you're looking for a fatty, flavour-packed accompaniment to various PKD dishes, this simple pork crackling purée is the perfect choice. It literally takes minutes to make, so you'll be very pleased you did! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 70g Pork Crackling Purée Main Ingredients: 50g Pork Crackling 50g Oxtail Cooking Juices Recipe Instructions Place the pork crackling and oxtail cooking juices into a pan on medium heat. Warm the crackling and juices. Once the pork 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 pork crackling resembles a purée in consistency. Your Pork Crackling Purée is ready! Tips Ideally, purchase your meat and fat from pasture raised animals that are Nitrate, Nitrite & Additive Free. Check out my Lard and Pork Crackling - Air Fryer 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 Pork 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 Pork Crackling Purée will be. When you're making the pork crackling, remember to note down how much fat your pork crackling represents as part of the cooking process so that you maintain a good PKD ratio for your dishes when adding this delicious purée . Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Whipped Bacon Fat Introduction & Inspiration This whipped bacon fat from Eskimo Kitchen's Mangalica Kolozsvari bacon has a lovely silky texture to it and tastes amazing with its nice smoky undertones. It can be used in a number of different recipes from soups to desserts where you're looking for a light and creamy result. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x 80ml Whipped Bacon Fat Main Ingredients: 80g Eskimo Mangalica Smoked Kolozsvari Bacon (or similar) Recipe Instructions Make the bacon fat as per the ' Bacon and Bacon Fat - Smoked' recipe instructions. Allow the bacon fat to cool (overnight ideally) in the fridge. Place the bacon fat in a glass bowl and proceed to whisk the bacon fat on the lowest speed, until you obtain a nice consistency with soft peaks forming. (To Note: If your bacon fat is not quite as firm as you would like it, place the bowl in the freezer for 10 or so minutes and then re-whisk). Your Whipped Bacon Fat is now ready to use. Tips Check out my Bacon and Bacon Fat - Smoked recipe for instructions on how to make the bacon fat. Whipped Bacon Fat, soon melts at room temperature, so 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. If it does melt slightly, it starts to take on more of a double cream consistency which can also be useful for recipes. Ideally, purchase your meat and fat from pasture raised animals that are Nitrate, Nitrite & Additive Free. Use the Recipe Search functionality on the website to discover how to incorporate whipped bacon fat into various dishes. Video Not Available Yet....

Regime Type: Without Eggs, PKD (With Allowances) 'La Religeuse' Revisited Introduction & Inspiration My inspiration for this recipe was simply to create a PKD dessert 'of sorts' for Christmas! As another year draws to a close, I am very grateful for the PKD way of eating and so wanted to create a fitting creation modelled around 'La Religeuse' which is a popular dessert here in France. Recipe Overview Preparation Time 30 mins to 1 Hour Cooking Time Less than 30 minuutes Serving Size 1 x 'La Religeuse' Revisited Main Ingredients 120g Parma Ham 60g Liver Parfait 55g Greaves Pâté 8g Honey 6g Tallow (letter decoration) 5g Lard (optional decoration) Recipe Instructions Instructions for making the Twisted Parma Ham Nests: Pre heat the oven to 175c Grease a hole of one large muffin tin and one small muffin tin. Carefully twist each Parma ham slice at either end to form twisted Parma Ham. Then carefully place the twisted Parma Ham in a circle shape in each of the muffin holes. You should use approx. 100g to make the twisted Parma Ham Nest for the large muffin tin (placing one on top of the other in the hole) and 20g for the smaller muffin tin hole. Push the Parma Ham against the side of the muffin tin hole (The idea is that there should be a gap in the middle as we will be adding a filling later). Place the baking trays in the oven and bake for 18 minutes (or to your preferred level of doneness). Once cooked, remove the muffin trays from the oven and allow to cool for a few minutes until the two Parma Ham twisted nests are cool enough to handle. Instructions for making the Base & Intermediate circles: In a small bowl mix the Greaves Pâté with the honey until well combined. Use 2 pastry cutter circles that are similar sizes to the large muffin tin hole and the small muffin tin hole. Get a small plate and cover with a little greaseproof paper. Place the circular cutters on top of the greaseproof paper and divide the Greaves Pâté mixture between the two circles. Fill both circles to roughly the same height. Smooth the tops of the circles and then place the plate in the freezer while the circles harden. Instructions for making the Liver Parfait: See my Liver Parfait recipe for instructions on how to make this. Instructions for making the letters: Simply melt the tallow in a small pan. In a flat dish, pour in the melted tallow so that there is a 5 mm high layer of tallow. Place the dish in the freezer so that the tallow hardens. Once the tallow is hard, use the PKD letter pastry cutters to carefully cut out the letters. Keep them in the freezer until you are ready to serve. Assembly Instructions: Remove the Greaves Pâté circles from the freezer and place the largest one in the centre of a serving plate. Next, centre the largest Parma Ham Nest on top of the circle. Now fill the large Twisted Parma Ham Nest with a ball of Liver Parfait approx. 40g (this may vary depending on your size of Nest) Next add the smaller Greaves Pâté circle on top of the ball, followed by the smaller Twisted Parma Ham Nest and finally another ball of Liver Parfait approx. 20g. Remove the letters from the freezer and carefully place the PKD letters on the base of your Religeuse. Feel free to use a few dots of chilled lard to further decorate your creation. Marvel at your creation. Your prayers have been answered! Enjoy! Tips Check out my Liver Parfait recipe for instructions on how to make this. Only remove the items from the freezer when you are ready to plate up your creation, so that they do not melt prematurely! 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. Video Not Available Yet....