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

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

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

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Regime Type: Without Eggs, Strict PKD (No Allowances) Beef Crackling Puree Introduction & Inspiration This simple beef crackling purée has a lovely creamy texture to it and works so well as a fatty, flavour-packed accompaniment to various PKD dishes. It takes just minutes to prepare and so is perfect when you're on a tight schedule. I hope you'll enjoy it. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 70g Beef Crackling Purée Main Ingredients: 50g Beef Crackling 50ml Oxtail Cooking Juices Salt To Taste Recipe Instructions Place the beef crackling, oxtail cooking juices and a pinch of salt into a pan on medium heat. Warm the crackling and juices. Once the beef crackling pieces are nice and warm, add them to a mini blender, together with 20ml (~3 tablespoons) of the oxtail cooking juices from the pan. Blend, until the beef crackling resembles a purée in consistency. Your Beef Crackling Purée is ready! Tips Ideally, purchase your meat and fat from pasture raised animals that are Nitrate, Nitrite & Additive Free. Check out my Beef Crackling and Oxtail - Slow Cooker recipes for instructions on how to make these. Use the Recipe Search functionality on the website to discover how to incorporate Beef Crackling Purée into various dishes. If you do not have any oxtail cooking juices to hand, then why not use pulled pork cooking juices or lamb cooking juices, or at a pinch, bone broth. The more flavourful the cooking juices, the better the flavour profile of the Beef Crackling Purée will be. When you're making the beef crackling, remember to note down how much fat your beef crackling represents as part of the cooking process so that you maintain a good PKD ratio for your dishes when adding this delicious purée . Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Cool Soup Introduction & Inspiration When you enjoy soup, cold soup is the answer on hot days, when you are looking for a refreshing meal, full of nutritious ingredients that will keep you satiated and full of energy until later in the day. I hope you enjoy it! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x Bowl of Cool Soup Main Ingredients: 60g Lamb Kidney 75g Steak 50g Eskimo Smoked Mangalica Dwarf Sausage (or similar) 40g Whipped (Kolozsvari) Bacon fat 5g Bone Broth Fat (or lard/tallow) 100ml Bone Broth 1 tsp Beef Crackling Crumbs Salt to Taste Recipe Instructions Start by washing the lamb kidney under running water to give it a quick clean. Place the lamb kidney on a wooden chopping board. Slice the kidney in half and snip out the tight white core with a sharp knife and/or kitchen scissors. Cut the kidney into small pieces. Chop the sausage into thin slices and slice up the steak. Heat up the bone broth fat in a frying pan on medium-high heat. Add the kidney, steak and sausage to the pan with a touch of salt (optional). Allow the ingredients to cook for a few minutes on each side until the meat is browned all over, but with the lamb kidney still a little pink in the middle. Use a spatula to pour the pan ingredients into a serving bowl. Add the gelatinous bone broth on top of the meat in the bowl. Use an ice cream scoop to place a ball of whipped bacon fat in the centre of the bowl and sprinkle the top with a little beef crackling crumbs. Enjoy your Cool Soup! Tips Ideally, purchase your meat, fat and offal from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Check out my Bone Broth - `Pressure Cooker and Beef Crackling Crumbs recipes for instructions on how to make these. You can also pop your bone broth in the freezer for a few minutes while the soup is being made, for an even cooler effect. Eskimo Smoked Mangalica Dwarf Sausage is a traditional homemade smoked sausage made simply with sea salt and pork, allowing the full flavour of the Mangalica-Duroc pork to shine through. It's also a perfect food for those with allergies or food sensitivities due to the absence of any spices. For best results do not overcook it (it can also be eaten raw). You can order this, and other wonderful products, from Eskimo Kitchen in Hungary: Eskimokitchen.eu Kolozsvari is a type of traditional smoked bacon from the Cluj-napoca region of Romania. It can be eaten raw as for this recipe, or it can be cooked in the pan and crisps up nicely. You can order this, and many other wonderful products, from Eskimo Kitchen in Hungary Eskimokitchen.eu Their products are all free from harmful additives and preservatives and they have a wonderful selection of produce. Video

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

Winter Filter by Regime PKD (With Allowances) Strict PKD (No Allowances) Without Eggs Mains Savoury Oxtail Christmas Cake A Christmas cake can be anything you want it to be! This savoury version is just as delightful as its sweet counterpart. The oxtail base pairs perfectly with the creamy brain 'icing' and roast beef flour with jelly broth decorations. Mains Cold Start Roast Chicken The French Cooking Academy has a great technique for roasting a chicken in the oven which I wanted to share in case folks are not familiar with it. This technique is simple and yields a succulent, juicy result. Mains Liver Cordon Bleu 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. Mains Roast Beef and Smoked Bacon This dish offers a delightful combination of flavours. The smoky bacon pairs harmoniously with the tender roast beef and the rich, flavourful roast beef sauce. Mains Roast Beef and Smoked Bacon Sandwiches Roast beef is delicious in its own right and can certainly be used as your sandwich bread in essence. Mains Beef Joint - Oven Roasted Roasting a joint of beef in the oven is a delightful culinary adventure. Within moments, you’ll be greeted with succulent, moist beef infused with flavorful cooking juices. Mains Beef Bourguignon and Smoked Sausage Soup A bowl of piping hot soup on a cold winter's day, makes for a hearty meal. Mains Beef Bourguignon and Smoked Sausage - Slow Cooker 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. Mains Creamy Liver Soup Creamy Liver Soup is the most silky and mousse-like soup I have had so far. It's also one of the quickest ever soups to whip together and will provide you with all the nutrients you need, to keep you fighting fit during the cold winter months, and pretty much any time of the year! Mains Lamb Kidneys in Blankets Lamb kidneys in blankets is simply another fun way to eat lamb kidney. They are nutrient dense, taste delicious and hold together really well. Mains Beef Shin - Slow Cooker 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! Mains Beef Shin 'Mash' Beef Shin, also known as beef shank, is a succulent and flavour-packed cut of meat when slow cooked. Combine it with a delicious egg tallow 'mash' on top and it really will feel like Christmas! 1 2 3 4 1 ... 1 2 3 4 ... 4

Regime Type: PKD (With Allowances) Hearty Beef Burger Introduction & Inspiration If you're looking for a delicious, juicy and tender burger, look no further! The beef and heart burger patty marries perfectly with the flat bottom lamb muffins. It is both nutrient dense, has a great PKD ratio and is so amazingly satisfying! The next time you're debating whether to try a burger, try this one ;-) X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x Hearty Beef Burger Main Ingredients: 2 x Flat Bottom Lamb Muffins 1 x 110g Beef and Heart Burger Patty Salt To Taste 15g Beef Crackling - plus extra if required * Recipe Instructions Pre heat the oven to 160c. Once the oven is up to temperature place the Beef and Heart Burger Patty into a similar size dish and set it on a baking tray. Cook the patty in the oven for 14 minutes. Chop the beef crackling into small cubes and place them in a small ramekin dish. Briefly remove the baking tray from the oven, and add to it the 2 flat bottom muffins and the ramekin. Add the baking tray back to the oven, and cook for an extra 2 minutes. Add a muffin to the centre of a warm serving plate, use a spatula to place the burger patty on top of the muffin (you can drizzle any cooking juices over the burger patty at this point or else substitute with extra beef crackling), add the beef crackling cubes and top the patty with the remaining muffin to form your hearty beef burger. Enjoy tucking into this delicious burger. Bon Appetit! Tips Ideally, purchase your meat, fat and organs from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Be sure to use free range, organic eggs to prepare your flat bottom muffins. 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 Flat Bottom Lamb Muffins, Beef and Heart Burger Patties and Beef Crackling recipes for instructions on how to make these. *The burger patty cooks up really well in the oven. Some fat will be rendered during the cooking process (approx. 1oml cooking juices per burger patty), so be sure to pour the juices over your burger patty at the end to retain a good PKD ratio. If you are eating the patty on a burger bun like in this recipe, then you can simply reserve the cooking juices for another recipe and add some extra beef crackling to the top of your burger to retain a good PKD ratio. If you don't have any beef crackling available, then simply use pork back fat, lard, tallow, bone marrow or another animal fat to ensure a good PKD ratio of meat to fat. Try this burger out on the flat bottom pork muffins too! Video Not Available Yet....

Regime Type: PKD (With Allowances) Pumpkin Shaped Halloween Burger Introduction & Inspiration What's not to love about your very own Pumpkin Shaped burger for Halloween? Choose from a variety of sponge bases for the bun and pair it with whichever burger patty strikes your fancy on this spooky occasion. Beware, this burger tastes terrifyingly good. Happy Halloween! 🎃 X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x Pumpkin Shaped Halloween Burger Main Ingredients: 1 x 135g Pumpkin Shaped Burger Patty* 2 x Pumpkin Shaped Burger Buns** 15g (~ 2 slices) Parma Ham 2 Tbsp Bacon Mayonnaise*** Recipe Instructions Make up your preferred burger patty in a pumpkin shaped mould (the burger should be slightly smaller than the mould used for the burger buns) and cook in the oven for the time indicated. Keep warm. Meanwhile, make up the burger buns using any of my sponge base recipes on the website (see Tips below). Once the buns are ready, place the Parma ham into a small frying pan and cook for 4-5 minutes until crispy. To assembly your Pumpkin Shaped Halloween Burger simply spread some bacon mayonnaise over each of the buns, place the pumpkin shaped patty onto one of the buns, top with crispy Parma ham and add the remaining bun lid to form the Pumpkin Shaped Halloween Burger. Have a spooky time! Tips *To make the burger patty use any combination of raw meat with fat. I have numerous combinations that you can check out on my website for inspiration. Simply type the word patties into the Recipe search box. Use a pumpkin shaped mould to make your burger patty. **To make the burger buns use any of my sponge base recipes on the website (use the Recipe Search option and type Sponge to find them). Once cooked, use a pumpkin shaped cutter to cut your burger buns to shape. Allow 30 minutes to make the burger buns ahead of making this recipe. *** Bone Marrow Mayonnaise also tastes wonderful in this 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. Be sure to use free range, organic eggs to make the mayonnaise and burger buns. 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 Bacon Mayonnaise or Bone Marrow Mayonnaise recipes for instructions on how to make these. Video Not available yet....

Regime Type: PKD (With Allowances) Flat Bottom Pork Muffins Introduction & Inspiration It's always nice to have a 'bread' that's both tasty and nutrient dense. These pork muffins are nice and moist and are perfect for burgers, sandwiches or pizza bases. They have a lovely colour to them and re-heat well too. Try them out and see for yourself! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than one hour Serving Size 4 (thick) or 6 (thin) Flat Bottom Pork Muffins (10cm Diameter) Main Ingredients: 150g Pulled Pork Leftovers 90g Lard 45ml Egg Yolk 60ml Pulled Pork Cooking Juices (or Bone Broth) Salt To Taste Glaze (Optional): 1 tsp Lard/Tallow Recipe Instructions Pre heat the oven to 160c. Place all the ingredients, except the egg yolk and the bone broth, into a pan on low heat. Cook for a few minutes until all the lard has melted and the pork is warm. Pour the contents of the pan into a high speed blender, add the egg yolk and bone broth to the blender and blend everything until the mixture is smooth. Grease 6 circular muffin holes in a silicone mould with lard or tallow and then add a circle of greaseproof paper to the bottom of each hole (this will make it easier to remove each muffin after cooking). Divide the contents of the blender equally between the 6 muffin holes with the help of a spatula. Use the spatula or spoon to smooth off the top of each muffin. Place the silicone tray on a baking tray and place in the pre-heated oven for 35 minutes. Remove the tray from the oven, use a pastry brush to brush the top of each muffin with a little lard or tallow (optional). Allow the muffins to rest on the countertop to cool a little, before removing the muffins onto a serving tray. If you are not going to be eating the muffins straightaway, store them in an airtight container in the fridge once they're fully cool. Tips If you happen to have any pulled pork cooking juices or sauce handy, then use this as opposed to the bone broth to provide even more flavour to the muffins. The colour of the muffins will be slightly darker in colour. Ideally, purchase your fat and offal from pasture raised animals that are Nitrate, Nitrite & Additive 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 BBQ Pulled Pork, Pulled Pork Ninja Bake Roast Option, Lard and Pork Crackling - Air Fryer and Bone Broth - Pressure Cooker for instructions on how to make all of these. Use the Recipe Search functionality on the website to discover how to incorporate Flat Bottom Pork Muffins into various dishes. If you do not have any lard handy, then substitute with tallow. Video

< Back This is a Title 02 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. You can create as many collections as you need. Your collection is already set up for you with fields and content. Add your own, or import content from a CSV file. Add fields for any type of content you want to display, such as rich text, images, videos and more. You can also collect and store information from your site visitors using input elements like custom forms and fields. Be sure to click Sync after making changes in a collection, so visitors can see your newest content on your live site. Preview your site to check that all your elements are displaying content from the right collection fields. Previous Next

Regime Type: Without Eggs, PKD (With Allowances) Greaves Pâté Milkshake Introduction & Inspiration I love a good milkshake, and this one doesn't disappoint! I always wondered how I would be able to continue to enjoy milkshakes, when I no longer consume dairy products. The answer, make healthy ice creams that can combine with cold bone broth to make wonderful creamy milkshakes that are truly delicious! I hope you enjoy this drink as much as I do! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time - Serving Size 1 x super creamy milkshake Main Ingredients 200ml Bone Broth- Cold 50g Greaves Pâté Ice Cream Ice Cubes (optional) Recipe Instructions Add all the ingredients to the blender, including the ice cubes (if using). Blend for 10 seconds. Pour the milkshake into a large glass and serve immediately. Tips Check out my Bone Broth (Pressure Cooker) and Greaves Pâté Ice Cream recipes for instructions on how to make these. Throw in a cocktail umbrella and a glass straw for a party effect. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Beef Tripe Bolognaise Introduction & Inspiration Beef Tripe Bolognaise is a lovely way to use the beef tripe 'pasta' with a nice meaty filling, covered in a rich creamy sauce. It's a satisfying autumn dish which is both nutrient dense and extremely tasty! Bolognaise made like this has taken on a whole new meaning for me. It's so pleasurable to have a PKD version that is healthy, tasty and easy to make. I hope you'll give this a try too! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x Beef Tripe Bolognaise Main Ingredients: 2/3 of a sheet Beef Tripe 'Pasta' (approx. 80g) 65g Minced Beef 55g Lamb Kidney 40g Pork Jelly Cubes 30g Lard - for frying Salt To Taste 5g Crispy Parma Ham Powder Topping: 110ml Alfredo Style Sauce Basil (Optional) Crispy Parma Ham Powder (Optional) Cured Egg - Grated (Optional) Recipe Instructions Pre heat the oven to 80c. Make the beef tripe sheet as per the recipe instructions. Allow to cool. Add a 'fettucine' attachment to the KitchenAid device, switch the machine on and feed the sheet into the machine. Place a bowl underneath the attachment for the beef tripe 'pasta' to fall into. Reserve. Chop the pork jelly and lamb kidney into small cubes. Add the lard to a medium sized frying pan on medium-high heat. Once the lard has melted and the pan is nice and hot, add the minced beef, pork jelly and lamb kidney to the pan. Use a spatula to stir the ingredients in. Add the crispy Parma ham powder and stir in well. Stir from time to time until all the meat and kidney is cooked to your liking. Perform a quick taste test and see if any extra seasoning is required, and if so, add a pinch of salt and then stir in. Turn off the heat. Warm the 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 bowl of beef tripe 'pasta'. Remove the hot dish from the oven. Use a spatula to add the bolognaise on top of your 'pasta'. Pour the Alfredo style sauce over the meat and 'pasta'. Season your bolognaise with a little basil and crispy Parma ham powder and top with some grated cured egg yolk (optional). Enjoy nice and hot! Tips If you do not have any lamb kidney then you could always use some veal liver or heart, or simply add extra minced beef. Your beef tripe sheet should be at least 1 day old, as otherwise it's difficult to cut using the machine attachment. If you do not have a machine to cut the sheet into fettucine type strips, simply place the sheet on a large wooden chopping board and cut long strips with a sharp knife or pizza cutter (width of approximately 6mm). They're just as good. I just like using my gadgets! 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 herbs should be of organic quality, and are only recommended in small quantities for those who have recovered from any kind of health condition. Check out my cooked Beef Tripe 'Pasta', Pork Jelly Cubes, Cured Egg Yolks, Crispy Parma Ham Powder, Alfredo Style Sauce, Lard and Pork Crackling and Bone Broth - Pressure Cooker recipes for instructions on how to make all of these. 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

Regime Type: PKD (With Allowances) Beef Tartare - Traditional Introduction & Inspiration Beef tartare is a delightful dish made with chopped high-quality raw beef, mixed with seasonings and served either at room temperature or slightly chilled. The flavour profile is exceptionally pleasing. Its freshness enhances the overall taste experience. Imagine tender meat contrasting with the crisp bite of beef crackling—a brilliant combination that I am sure you will enjoy! X Nic Recipe Overview Preparation Time Less than 30 minutes (To Note: Add a glass bowl to the freezer a few hours ahead of making the recipe) Cooking Time N/A Serving Size 1 x Beef Tartare - Traditional (11cm Diameter) Main Ingredients: 135g Beef Fillet 40ml Egg Yolk Sauce - Pasteurised 30g Beef Crackling Strips - Cold Salt To Taste Decoration (Optional) 1 Radish - Cut into Quarters Parsley Leaves - Fresh Recipe Instructions A few hours ahead of making the beef tartare, place a glass bowl in the freezer so it's nice and cold. Cut the beef fillet into thin strips, and then cut the strips into small cubes. Place the beef cubes into a bowl and reserve in the fridge. Remove the glass bowl from the freezer and add the beef cubes. Next add some salt. Use a spatula to give the ingredients a good mix up. Add the egg yolk sauce and mix well, to coat all the beef in the sauce. Now, add the beef crackling strips to the bowl and give the mixture a good mix. Perform a quick taste test to see if any additional seasoning is required. Place a pastry circle in the centre of a serving plate. Around the circle you can scatter a few fresh parsley leaves and radish quarters for decoration (optional). Add the beef tartare mixture to the pastry circle and press down to level the mixture out. Carefully remove the pastry circle from around the beef and place a parsley leaf on top for decoration. Your beef tartare is ready to serve! Tips Serve the Beef Tartare immediately while it's nice and cold. You can briefly refrigerate to get a slight chill, but only for about 15 minutes before you eat. You can also rest an extra egg yolk on top, but be aware this will make the tartare texture extra dense and silky. Slice the beef as quickly as possible (being careful obviously!) to ensure the meat remains nice and cold. Ideally, purchase your meat and fat from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. 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 ingredients listed as Optional, may or may not be appropriate if you are following Strict PKD with No Allowances. If you are unsure, refer to the Paleolithic Ketogenic Diet Rules document or consult with ICMNI in Hungary ( Home - Nutriintervention ). Any herbs should be of organic quality, and are only recommended in small quantities for those who have recovered from any kind of health condition. Check out my Egg Yolk Sauce - Pasteurised and Beef Crackling Strips recipe for instructions on how to make these. Video Not Available Yet...

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

Regime Type: Without Eggs, PKD (With Allowances) Apple Puree Sauce Introduction & Inspiration Apple Purée Sauce makes a great accompaniment for many ingredients. The slight sweetness of the apple sauce complements the richness of things like pork chops, and the two flavours together make a satisfying meal. It also goes well with many other types of meat, such as chicken and beef and can be used for desserts like Apple Crumble to add subtle flavour. It's something that's nice to try from time to time as a special treat. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x 85g Pot of Apple Purée Sauce Main Ingredients 1 x Apple 20ml Water or Bone Broth 6g Honey Recipe Instructions Peel and core the apple. Chop the apple into slices and then chop the slices into smaller pieces. Place the apple pieces into a small pan, together with 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, before transferring to a lidded glass pot and placing in the fridge. Tips Any fruit s hould be of organic quality, and are 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 Apple Purée Sauce into various dishes. Apple purée sauce is lovely with pork slices or on top of a pizza for a sweet & savoury effect. It's also perfect for dessert recipes such as Apple Crumble. Video Not Available Yet....

Regime Type: PKD (With Allowances) Creamy Egg and Marrow Ice Cream Introduction & Inspiration Creamy Egg and Marrow Ice Cream tastes lovely and rich, with an almost biscuity, custardy type profile to it. It has a very nice creamy texture and combines wonderfully with the pork crackling crumbs for those special moments in life. I hope you'll enjoy it too! 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 386ml pot of Creamy Egg and Marrow Ice Cream Main Ingredients: 190g Oven Roasted Bone Marrow 120g Egg Yolk Sauce 50ml Bone Broth 45g Honey Salt Recipe Instructions Make the oven roasted bone marrow as per the recipe instructions. Add the oven roasted bone marrow, bone broth, honey and salt to a pan on low heat for a minute or so until the honey has dissolved. Pour the mixture into a blender and blend, until all the ingredients are nicely combined together. Pour the egg yolk sauce into the pan and slowly pour in the mixture from the blender into the egg yolk. Pour a little at a time and mix in well using a spatula, before proceeding to add some more of the blender mixture. Once all the ingredients have been incorporated in the pan, pour the contents through a sieve into a Ninja Creami pot. Allow the ice cream mixture to cool down completely. Place the lid on your pot, and place it upright (& level) in the freezer for a minimum of 24 hours before proceeding to make your Creamy Egg and Marrow Ice Cream. Remove the Ice Cream pot from the freezer and place it in the Ninja Creami and proceed to mix the ice cream (this may take a few spins using the Gelato or Ice Cream option). Enjoy! Tips 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. 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 quantities for those who have recovered from any kind of health condition. Check out my Oven Roasted Bone Marrow, Bone Broth - Pressure Cooker and Egg Yolk Sauce - Pasteurised recipes for instructions on how to make these. 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: Without Eggs, Strict PKD (No Allowances) Brain and Liver Omelette Introduction & Inspiration Brain and Liver Omelette is just a deliciously tasty offal omelette. It's slightly more fragile than your regular omelette given that it's egg free, but boy does it taste yummy! It has an incredibly light and airy texture and tastes wonderful accompanied with slow cooked beef cheek and crackling. 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 30 minutes Serving Size 1 x Brain and Liver Omelette Main Ingredients: 100g Veal Liver 1 x Pig's Brain Tallow or Lard - for frying 35g Oven Roasted Bone Marrow - warm Salt To Taste Filling 50g Beef Cheek Leftovers 20g Beef Crackling - cut into small cubes Garnish Sprig of Parsley (Optional) 100ml Beef Cheek Cooking Juices/Jelly Recipe Instructions Pre heat the oven to 80c. Warm a serving plate 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 plate. Soak the pig brain in a bowl of aired water with some salt for 30 minutes - 1 hour. Remove the brain and place it in the palm of your hand. Run a little water from the tap and carefully use your fingers to remove the thin outer layer of membrane. Take your time doing this and clean a little under the running water as you go. (I prefer to hold the brain in my hand as I can then feel if there are any little bits of bone still left in the brain which isn't always possible to detect if you have the brain emerged in water for the cleaning process). Place the liver, warm bone marrow and salt in a high speed blender and blend until the mixture is smooth. Pour the mixture into a metal bowl. Use an electric hand whisk (or regular whisk) and beat the liver mixture vigorously to incorporate as much air as you can. Once you have beaten the liver, add in the pig brain and continue to use the electric hand whisk, to whisk the mixture for another minute or so. Once the mixture is ready for cooking, work quickly as the bubbles will soon disappear. Add the tallow or lard to the frying pan on a med-high heat. The fat should be melted and nice and hot. Pour the mixture from the bowl into the hot pan with the help of a spatula. Lower the heat slightly. Leave the mixture for 3 - 4 minutes to get some colour 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 amount of colour. While your omelette is cooking, pour the beef cheek cooking juices and a pinch of salt into a pan on medium-high heat. As the temperature increases, the cooking juices will start to reduce down over several minutes. Stir from time to time, to see how thick your sauce is becoming. Perform a quick taste test to see if the sauce has the intensity you're looking for. (The more the water has been boiled off and the liquid reduced down, the great the flavour profile of the sauce will be). Once you are happy with the sauce consistency, carefully pour the beef cheek sauce from the pan into a serving jug ready for use. You can flip the omelette over by placing a splatter guard or other flat pan (larger, than the frying pan) over the top of the frying pan and in one quick movement tip them upside down so that the omelette lands on the top of the splatter guard. Carefully slide the omelette back into the frying pan. ( To Note: This is somewhat delicate as the omelette is more fragile with not containing eggs. This step is not necessary if you are not comfortable flipping it. Just ensure your omelette is cooked through) Once cooked to your liking, use a spatula to gently transfer the omelette from the pan onto a warm serving plate. At this stage you can add some warm beef cheek and crackling cubes to one half of the omelette, before using your spatula to carefully fold the other half of the omelette over the top of the filling mixture. Drizzle your omelette with some rich beef cheek sauce, add a sprig of parsley for decoration (optional) and serve up nice and hot. Bon Appetit! Tips To Note: Flipping the omelette over is somewhat delicate, as the omelette is more fragile with not containing eggs. This step is not necessary if you are not comfortable flipping it. Just ensure your omelette is cooked through. If you are going to flip the omelette, grease the splatter proof guard well, to ensure it doesn't stick. The strong taste of brain is normally due to the thin outer layer of membrane, and so soaking the brain and subsequently removing the membrane will help to give your brain a lovely creamy and mild taste. 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. Any ingredients listed as Optional, may or may not be appropriate if you are following Strict PKD with No Allowances. If you are unsure, refer to the Paleolithic Ketogenic Diet Rules document or consult with ICMNI in Hungary ( Home - Nutriintervention ). Any herbs should be of organic quality, and are only recommended in small quantities for those who have recovered from any kind of health condition. Check out my Beef Crackling and Braised Beef Cheek - Slow Cooker recipes for instructions on how to make these. You can use lard or tallow interchangeably. If you do not happen to have any beef cheek cooking juices available, substitute with another rich and flavoursome sauce. If you cannot get hold of pig brain, then use veal brain or else lamb brain. The pig brain weighed approx. 60g once prepared. 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Regime Type: Without Eggs, Strict PKD (No Allowances) Bone Broth - Pressure Cooker Introduction & Inspiration This homemade Bone Broth is so wonderfully jiggly and delicious! Bone Broth is rich in minerals that build and strengthen your bones and contains many healthy nutrients, including vitamins, amino acids and essential fatty acids. Recipe Overview Preparation Time Less than 30 minutes Cooking Time 3.5 hours Serving Size 2 x Jars of Bone Broth (1910ml Bone Broth in total) 110g Bone Broth Fat Main Ingredients: 1950g Bones (280g Oxtail Bones, 1140g Marrow Bones, 530g Long Marrow bones) 2 litres Water Recipe Instructions Remove all the bones from your fridge or freezer and place them in your Pressure Cooker Container. Add enough water to cover the ingredients. Place the Pressure Cooker lid on, and set to 'Seal'. Use the LOW pressure cooker setting and cook for 3.5 hours. Once the cooking time has ended, remove the bones from the container with a slotted spoon into a bowl, and then strain the broth into large enough glass jars (I tend to sterilise them with hot water first). Provided you have a good, thick layer of fat that has solidified on top of the liquid, then you can keep it in the fridge for a couple of weeks. If you don’t have a good fat layer on top (or you are using it in another recipe), bone broth will keep for 3-4 days in the fridge or it can be stored in the freezer. Tips I tend to add salt once the broth is made, and depending on what I am using the broth for in my recipes. By not salting the broth during the cooking process, you are free to add salt as required, if it's needed so that you don't have dishes that are too salty. Try and use white sea salt or rock salt that contains no anticaking agents or other additives. The pressure cooker method helps produce broth that ends up like jelly once it has cooled. The fat layer that will form on the top of the broth as the broth cools, can be scooped off the broth and used as fat to accompany another meal, or in a different cooking recipe - check out my Bone Broth and Parma Ham Mayonnaise recipe for instructions on how to make this. If you are going to freeze your bone broth, make sure your jars are freezer safe and always freeze broth for 24 hours without the lid first to prevent the jars from cracking. Video

Regime Type: PKD (With Allowances) Mini Halloween Sponges Introduction & Inspiration What better way to decorate your Halloween dishes than with these mini Halloween sponges? They are super easy to whip up and add the perfect touch to Halloween soups, cakes, and buns. You can make them in mini shapes or larger ones for cakes. Try them savoury or with a hint of sweetness by adding a touch of honey—the choice is yours. Happy Halloween! 🎃 X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size ~50 Mini Halloween Sponges (will vary based on mould size) Main Ingredients: 100g Tinned Sardines (Bones and Skin Removed) 20g Lard or Tallow - Melted 105ml Egg Yolk Salt To Taste Recipe Instructions Pre heat the oven to 160c. Add the sardines to a glass bowl and remove all the bones and skin (if not already done). Use a fork to flake the sardines. Add the sardines to a high speed blender along with all remaining ingredients. Blend until the mixture is nice and smooth. Pour the mixture into your Halloween silicone mould trays. Place the mould trays on a baking tray and place in the oven for 16 minutes. Once cooked, remove the tray and allow the sponges to cool down for a few minutes. Once cool enough to touch, remove the mini Halloween sponge from their moulds. If you're not using the sponges straightaway, simply allow them to cool completely before adding them to an airtight container and storing them in the fridge. Happy Halloween! Tips Fish should be organic and/or wild-caught. Be sure to use free range, organic eggs. Check out my sponge base recipes on the website using the Recipe Search feature to try out other versions of mini sponges, including with veal heart, beef tripe, pulled pork etc. 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 ). Video Not available yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Tasty Lamb, Kidney and Crackling Burger Patties Introduction & Inspiration These burger patties taste delicious and are so nutrient dense too! They are a breeze to make, and taste wonderful on my flat bottom lamb muffins. Give them a go. You'll see what I mean! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 2 x Tasty Lamb, Kidney and Crackling Burger Patties (9cm diameter) Main Ingredients: 150g Lamb Shoulder 65g Lamb Kidney 28g Beef Crackling (represents 45g fat) 30g Tallow Salt To Taste Recipe Instructions Chop the lamb, kidney, tallow and beef crackling into smallish cubes. Add the ingredients to a mini blender along with some salt. Blend briefly until all the ingredients are well combined, but avoid over blending. Place a pastry circle (or burger patty circle) on top of a piece of greaseproof paper. Add half of the patty mixture from the blender into the circle. Use a spoon or burger patty press, to press the patty mixture down into a nice burger patty shape. Carefully remove the circle from around the patty. Repeat the above step, to make the second burger patty. Add the burger patties to a large shallow dish (to retain the cooking juices), placed on baking tray. If you're not cooking your burger patties straightaway, place the patties in an airtight container in the fridge, otherwise go ahead and cook the patties in the oven until cooked to your liking. Drizzle your burger patties with the cooking juices*. Enjoy! Tips Depending on how fatty your lamb shoulder meat is, adjust the extra fat added accordingly for a good PKD ratio. Ideally, purchase your meat, fat and offal from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Use the Recipe Search functionality on the website to discover how to incorporate tasty lamb, kidney and crackling burger patties into various dishes. *The burger patties cook up really well in the oven or in the air fryer (less cooking time is required). Some fat will be rendered during the cooking process so be sure to pour the juices over your burger patties at the end to retain a good PKD ratio. If you are eating the patties on burger buns, then instead of consuming liquid fat (if you have an issue with this), simply reserve this fat for another recipe and add some extra beef crackling to the tops of your burgers to retain a good PKD ratio. If you don't have any beef crackling available, then simply use pork back fat, lard, tallow, bone marrow or another animal fat to ensure a good PKD ratio of meat to fat. If you are new to eating kidney, it's extremely mild. While you get used to the flavour, you can simply add slightly more lamb and less kidney if need be. Honestly though, it's very difficult to detect in the burger patties. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Crispy Sautéed Sweetbreads Served On A Flat Bottom Sweetbread Muffin Introduction & Inspiration Prepare to savour the delicate flavours and unique texture of crispy sautéed sweetbreads served on a beef and sweetbread muffin. Sweetbreads are a gourmet experience and an excellent nutritional source. With a creamy yet crisp texture, this dish promises to be a memorable addition to your culinary repertoire. I hope you'll enjoy this one. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x Crispy S autéed Sweetbreads Served On A Flat Bottom Sweetbread Muffin Main Ingredients: 1 x Flat Bottom Beef and Sweetbread Muffin 110g Prepared Sweetbread 100g Oxtail Cooking Juices/Jelly Oxtail Fat for Frying Salt To Taste Recipe Instructions Prepare the sweetbread as per the recipe instructions. Ensure your sweetbread is nice and dry. Pat it with a paper towel if necessary. In a large pan, heat the tallow or lard over medium-high heat. Add the sweetbread. When the fat has melted, sprinkle the sweetbread with a little salt before adding to the centre of the hot pan. Use a splash or splatter guard to cover the frying pan. Cook for 2-3 minutes, basting your sweetbread from time to time. While your sweetbread is cooking, pour the oxtail cooking juices and a pinch of salt into a pan on medium-high heat. As the temperature increases, the cooking juices will start to reduce down over several minutes. Stir from time to time, to see how thick your sauce is becoming. Perform a quick taste test to see if the sauce has the intensity you're looking for. (The more the water has been boiled off and the liquid reduced down, the great the flavour profile of the sauce will be). Once you are happy with the sauce consistency, carefully pour the oxtail sauce from the pan into a serving jug ready for use. Turn the sweetbread over with a kitchen tong, baste it with the hot oil and then add the splatter guard back on top of the frying pan. Cook for a further 2-3 minutes until the sweetbread becomes golden brown and crisp. Transfer the cooked sweetbread to a wooden chopping board to rest for a few minutes, before slicing. Warm up your muffin on a serving plate, before adding the slices of sweetbread on top of the muffin using kitchen tongs. Add a sprinkle of salt over the sweetbreads and drizzle with the hot sauce. Enjoy! Tips Check out my Preparing Sweetbreads recipe for instructions on how to prep your sweetbreads. If you like this recipe why not check out my Crispy Sautéed Sweetbreads Served With A Beef Cheek Sauce. The sweetbreads are perishable and so when you get them, cook them as soon as possible. The sweetbreads shouldn't be pink inside, it should be cooked in the centre. The soaking and pressing process helps draw out all of the blood and impurities. Ideally, purchase your offal from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Use the Recipe Search functionality on the website to discover how to incorporate sweetbreads into various dishes. Fun fact: The name sweetbreads? Well, they are sweet because they taste richer and sweeter compared to typical meat, and they are bread because the old English word for flesh is bræd. Fun fact: Sweetbreads were once very commonplace, especially in the 1700s and 1800s. Fried, breaded sweetbreads were commonly used as a garnish for meat dishes. These days, they're more expensive and rare than they were back then, so they're treated as a delicacy and usually served on their own. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) 'Bread' Circles - Beef Cheek Introduction & Inspiration These little 'Bread' circles made out of Beef Cheek are super quick to whip up and make the perfect 'bread' option when you want a quick sandwich while you're on the go! They are not only nutrient dense, but they also taste delicious! I hope you will give them a try. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 4 x 'Bread' Circles - Beef Cheek Main Ingredients: 160g Beef Cheek Leftovers 90g Bone Marrow - Whipped 60ml Bone Broth Salt to Taste Recipe Instructions Preheat the oven to 160c. Melt the whipped bone marrow in a medium pan with all the other ingredients. Once the whipped bone marrow has melted, place all the ingredients into a blender. Blend the ingredients for 30 - 60 seconds until smooth. Place a silicone mat on a baking tray with 4 metallic circles (greased on the inside with tallow or lard) on top. Divide the contents of the blender equally between the 4 metallic circles and smooth the circle tops flat with a spoon if need be. Place the baking tray in a preheated oven at 160° and cook for 25 minutes. Use the ‘browning’ option on your oven to brown the 'Bread' Circles for 3-5 minutes (keep an eye on them so that they don't burn!) Remove the baking tray from the oven and allow the 'Bread' circles to cool on the countertop. Once the 'Bread' circles are cool enough to handle, carefully remove the metallic circles from around them. Your ‘Bread’ circles are ready! (If you are not using your 'Bread' circles immediately, then simply place them into an airtight container and store them in the fridge). Tips Check out my Bone Broth - Pressure Cooker, Whipped Bone Marrow and Braised Beef Cheek- Slow Cooker recipes for instructions on how to make these. Ideally, purchase your meat from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. As they cool, these 'bread' circles will become even sturdier and are ideal for making sandwiches. Video Not Available Yet....