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

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

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

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

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

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

Regime Type: PKD (With Allowances) Beef and Egg Waffles Introduction & Inspiration These beef and egg waffles are scrumptious, offering a delightful crunch thanks to the coarse grind of the roast beef flour. Versatile in nature, they can be tailored to suit both slightly sweet and savoury palates. I hope you'll enjoy them! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 2 x Beef and Egg Waffles Main Ingredients: 75g Tallow 55ml Egg Yolks 65g Roast Beef 'Flour' - Coarse Flakes Lard or Tallow - for greasing Salt To Taste Recipe Instructions Pre heat the oven to 180c. Melt the tallow in a medium pan on low heat. Once the fat is fully melted, remove from the heat. Meanwhile place the egg yolks in a glass bowl. Pour the melted fat a little at a time into the egg yolks and fully incorporate using a spatula. Once you have incorporated all the fat, slowly add small amounts of the roast beef 'flour'. Use a spatula to coat all the 'flour' into the egg and fat mixture. Continue to mix until all the 'flour' has been incorporated. Grease the silicone waffle mould and place it in a baking tray. Divide the mixture equally between the two waffle moulds. Place the baking tray in the oven and cook for 14 minutes. Remove the beef and egg waffles from the oven and allow them to cool slightly before adding your choice of toppings (Any leftovers can be placed in an airtight container and stored in the fridge). Tips These waffles make for a very nutrient dense snack and can also be a great choice when you're out hiking or travelling. If you fancy a change from the waffle look, can also use the mixture to make mini galettes (check out the crunchy beef galettes or beef and liver versions for an idea on how they will look). The mixture will make 6 galettes. Follow the same steps as above. Just choose a different mould tray. Ideally, purchase your meat, fat and bones from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Be sure to use free range, organic eggs. Whether you can eat eggs may depend on your condition, medical history, the time you have been doing PKD and your health goals. If you're unsure, please consult with ICMNI in Hungary ( Home - Nutriintervention ). Check out my Roast Beef 'Flour', Oven Roasted Bone Marrow and Beef Crackling (for how to make tallow) recipes for instructions on how to make these. Video

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

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

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

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

Regime Type: Without Eggs, Strict PKD (No Allowances) Crispy Parma Ham Flakes Introduction & Inspiration Crispy Parma Ham Flakes take no time to make, and yet provide so much flavour to your recipes. They are extremely versatile and can be ground into a fine powder similar to flour, or simply kept as bigger flakes for coating or incorporating into your favourite meals and desserts. I hope you will find them a handy addition when creating your culinary delights. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 100g Crispy Parma Ham Flakes Main Ingredients: 100g Crispy Parma Ham Recipe Instructions To Make Crispy Parma Ham Flakes, simply place your desired amount of Crispy Parma Ham into a glass container. Use a rolling pin or a pestle to crush the Crispy Parma Ham into larger or smaller flakes (depending on your needs). Add a lid to your container and store the Crispy Parma Ham Flakes in the fridge while you're ready to use them. Tips If you are looking for very fine flakes, then I would suggest using a high speed blender or something like a portable coffee bean grinder. Ideally, purchase your meat from pasture raised animals that are Nitrate, Nitrite & Additive Free. Use the Recipe Search functionality on my website to discover how to incorporate these amazing and flavoursome Crispy Parma Ham Flakes into your recipes. If you are looking for very fine flakes, then I would suggest using a high speed blender or something like a portable coffee bean grinder to achieve the desired consistency. Video Not Available Yet....

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

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

Regime Type: Without Eggs, Strict PKD (No Allowances) Leg Of Lamb - Slow Cooked In The Oven Introduction & Inspiration This Slow Cooked Leg of Lamb is going to take your next Sunday meal to a whole new level! It is extremely easy to make, but you will have to be patient as it's going to be a low and slow type of cook. However the reward will be the most amazingly tender lamb leg with meat that literally falls off the bone, served with flavoursome cooking juices and bacon slices. What's not to like! I hope you will give this a try over Spring, or indeed any moment you have time to appreciate this delicious cut of meat among family and friends. X Nic Recipe Overview Preparation Time Less than 30 minutes (To Note: The leg of lamb preparation should be done several hours before cooking or ideally overnight). Cooking Time Less than 30 minutes (To Note: Ideally you will need to also allow time to baste your leg of lamb at regular intervals with the cooking juices) Serving Size 4 - 6 Servings Main Ingredients: 1.895 kg Leg Of Lamb 80g Tallow (room temperature) 400ml Bone Broth 180g Smoked Bacon Slices Salt To Taste 2 Carrots (Optional) 1 x Parsnip (Optional) 2 tsp Dried Rosemary or Thyme (Optional) Recipe Instructions Instructions Prior to Cooking : In a large bowl, add the tallow, rosemary and salt. Use a fork to mix all the ingredients together until everything is well combined. Reserve. Place the lamb on a wooden chopping board and pat it dry all over with a paper towel. Score the top of the lamb 3 - 4 times with a sharp knife. Rub the tallow mixture all over the lamb and into the little slits you have created. Cover the lamb, and Ideally leave it in the fridge for several hours (or overnight) before cooking. Instructions for Cooking : Pre-heat the oven to 130c - Convection. Heat up the bone broth in a pan on low heat, until it's nice and hot. Remove the leg of lamb from the fridge and place it on top of a little trivet, in a roasting tin. Cover the top of the lamb with the slices of smoked bacon. Pour the bone broth around the sides of the lamb leg. Peel the parsnip and the carrots (if using) and cut them into small cubes and place around the sides of the lamb leg. Crumple some greaseproof paper, large enough to cover the meat and then wet it under the tap. Cover the leg of lamb with the greaseproof paper and then add some aluminium foil on top and make sure it is well sealed around the roasting tin. Place the roasting tin in the oven and cook for 10-11 hours. (Try and Baste the meat with the cooking juices every hour, and from 9 hours onwards baste the meat and also use two forks to check if you can pull the meat apart easily. Once you can, it's ready). Remove the roasting tin from the oven, baste the meat with the cooking juices and cover again and allow the meat to rest for 30 minutes. Transfer the Leg of Lamb to a wooden chopping board, pour all the juices from the roasting tin into a jar (if not serving straightaway) or else pour the juices into a pan and bring it to a boil over a low-medium heat. Cook, until the juices have reduced to the desired consistency for the sauce reduction. To serve, cut or shred the meat, removing any bones. Place the lamb and vegetables (if using) onto a serving plates (or a serving platter) and drizzle over some of the cooking sauce. To ensure a good PKD meat : fat ratio, add some whipped tallow or other PKD fat of your choice. Enjoy! Tips Ideally use a snug fit roasting tin (i.e. that is only slightly bigger than the lamb leg so that everything stays juicy). This lamb is delicious served with a traditional mint sauce. Check out my Mint Sauce recipe for instructions on how to make this. Try and purchase all your meat from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Any vegetables or herbs should be of organic quality, and are only recommended 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. 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) Whipped Tallow Fat Introduction & Inspiration Tallow, when whipped up, has such a wonderful texture and when it sets, it's almost like meringue in my mind. Having the option to whip up tallow can be useful for certain recipes when you are looking for a lighter, more airy touch. If you haven't tried whipping tallow up yet, why not give it a go. You may be pleasantly surprised as to how this one change can alter your perception of this amazing, nutrient dense, animal fat. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 100g Whipped Beef Tallow Main Ingredients: 100g Beef Tallow Recipe Instructions Add the tallow to a large glass bowl and leave it out on the kitchen countertop at room temperature until it has become soft enough to work with. (You'll know the tallow is ready to be whipped, when it's possible to mash the tallow with the back of a fork. It should still be slightly firm, but not overly hard) Plug in an electric hand whisk and proceed to whisk the tallow fat on the lowest speed, until you obtain a nice consistency with soft peaks forming. The tallow will whip to a stiff peak stage as well, so keep whisking it until you get the consistency you are looking for. Your Whipped Tallow is now ready to use. Any leftovers can be scooped into an airtight container using a spatula and then placed in the fridge. Tips Bear in mind that it's best to whip your tallow when you're actually going to use it, since once you place it back in the fridge it will go hard again. Whipped Tallow does hold its texture reasonably well, which is a trait I love about it. Ideally, purchase your animal fat from pasture raised animals that are Nitrate, Nitrite & Additive Free. Whipped Tallow can also be spooned into little silicone moulds and frozen. They make great accompaniments to meat dishes for a good fat: protein ratio. Use the Recipe Search functionality on the website to discover how to incorporate this tasty whipped tallow into your recipes. Video Not Available Yet....

Regime Type: Strict PKD (No Allowances), Without Eggs Steak and Liver Pie Introduction & Inspiration Indulge in a delightful, no-fuss pie that combines classic PKD ingredients for a nutritious meal. Whether served hot or cold, this versatile dish promises great taste. If you find yourself without steak, don’t hesitate to give minced meat a try! Another delightful variation of this pie can be made using heart as well. Happy cooking! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x Steak and Liver Pie (8cm Diameter) Main Ingredients: 90g Beef Fillet 95g Veal Liver 10ml Bone Broth or Water 35g Beef Crackling Salt To Taste Topping: 5g Beef (or Pork) Crackling Crumbs Recipe Instructions Pre heat the oven to 180c. Grease a metal pastry circle and place it on a small tray lined with greaseproof paper. Add the beef fillet to the circle and use a press or your fingers to push down on the meat such that it completely fills the base of the circle and is level on top. Place the beef crackling into a pan for a few minutes until nice and warm before pouring the pan contents into a high speed blender. Add the veal liver and bone broth/water to the blender, together with a touch of salt. Blend until the mixture is smooth. Pour the liver mixture over the top of the meat and sprinkle the top of the liver mixture with the beef or pork crackling crumbs. Place the small tray on a baking tray and place in the centre of the oven and cook for 15 minutes. Once, done, brown the top of the pie for a couple of minutes. Keep an eye on it to ensure it doesn't burn! Remove the baking tray from the oven and allow the pie to cool down a minutes or so before carefully removing the pastry circle from around the pie. Enjoy hot or cold! Tips If you have no beef fillet handy, then simply substitute with minced meat. Try a variation using veal heart instead of liver too. All these combinations taste great! This pie makes a great, nutrient dense option as party food or while out on a picnic or hike. Ideally, purchase your meat, fat and organs from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Check out my Beef Crackling, Beef Crackling Crumbs and Pork Crackling Crumbs recipes for instructions on how to make these. It's also wonderful served cold, especially during the hot summer months. Simply bake the pie, allow it to cool down fully before placing it in an airtight container to chill for a few hours or overnight prior to serving. Video

Regime Type: Without Eggs, PKD (With Allowances) Strawberry Jelly Introduction & Inspiration Strawberry jelly makes for a delicious treat on a special occasion such a Valentine's Day. It's simple to make, sets quickly and tastes delicious! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size Makes 215ml Strawberry Jelly (Serving Suggestion 2 x 40ml Ramekins - per photo) Main Ingredients: 100g Fresh Strawberries 20-25ml Honey 150ml Bone Broth 40g Pork Jelly Cubes Decoration (Optional) Grated 'Chocolate' Shapes Recipe Instructions Add all the ingredients to a small pan on low heat. Cook for 3 - 4 minutes until the fruit is nice and soft and all the honey and pork jelly has dissolved. Pour the contents of the pan into a high speed blender and blend. Pour the blender contents through a fine mesh sieve (to remove the seeds) into a container of your choice. As a serving suggestion (see photo), pour 20ml of the mixture into two heart shaped moulds (10ml each), and 80ml of the jelly mixture divided into the base of 2 glass ramekins (40ml in each ramekin). Place the mould and the ramekins in the fridge in order for the strawberry jellies to set. Once set, remove the heart shaped jellies carefully from their moulds and place them on top of the individual jelly ramekins. Decorate with a little grated 'chocolate' shapes for additional colour, if desired. Enjoy! Tips Any fruit should be of organic quality, and is only recommended in small quantities for those who have recovered from any kind of health condition. Check out my Pork Jelly, Bone Broth - Pressure Cooker and 'Chocolate' Shapes recipes for instructions on how to make these. Use the Recipe Search functionality on the website to discover how to incorporate Strawberry Jelly into various dishes. Video Not Available Yet....

Regime Type: Without Eggs, PKD (With Allowances) Creamy Dessert Sauce Introduction & Inspiration This sauce is very moreish and works superbly for all types of desserts from puddings to trifles. It even makes a great heavy cream substitute as it's so thick and unctuous. The best part is that it's so easy to make and is ready in no time! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 120ml Creamy Dessert Sauce Main Ingredients: 40g Lard 50g Pig Brains - Poached 10g - 15g Honey * 20ml or 30ml Bone Broth** Salt To Taste Recipe Instructions Add all the ingredients to a pan on medium heat. Mix the ingredients from time to time. Cook until all the lard has melted. Remove the pan from the heat and place the ingredients into a large high speed blender. Blend the mixture until smooth. Perform a taste test. Add a touch more salt as required. Pour the sauce into a serving jug ready for use, or else pour it into an airtight container in the fridge. Tips Ideally, purchase your 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 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, Brains - Poached, Bone Broth - Pressure Cooker recipes for instructions on how to make all of these. Use the Recipe Search functionality on the website to discover how to incorporate Creamy Dessert Sauce into various dishes. **The more bone broth you add, the more runny the sauce will be, so adjust according to your recipe needs (for a runny sauce add 30ml or for a thicker sauce add 15 to 20ml). Once the sauce has remained in the fridge for several hours (and ideally overnight), you will obtain a wonderfully thick sauce if you have used less bone broth. Give this a try as it's delicious! Video Not Available Yet....

Regime Type: Without Eggs, PKD (With Allowances) Halloween Chocolates Introduction & Inspiration Halloween 'Chocolates' are a great alternative to the more traditional Halloween candy, loaded with all sorts of suspect ingredients! They can be prepared slightly sweet, with a splash of colour or they can be enjoyed plain, to use on more savoury dishes. You decide! A very Happy Halloween! X Nic Recipe Overview Preparation Time Less than 30 minutes ( To Note: The Halloween 'Chocolates' will need to be placed in the freezer for 1 -2 hours to fully set) Cooking Time Less than 30 minutes Serving Size Makes 30 small Halloween 'Chocolates' (it will depend on your mould sizes) Main 'Chocolate' Base Ingredients: 90g Oven Roasted Bone Marrow 50g Lard 20-25g Honey* Optional Colour Variations (add to the 'Chocolate' Base ingredients): Blueberry Coulis Raspberry Coulis Blackberry Coulis Recipe Instructions Roast the bones as per the recipe instructions and then scoop out the marrow and place it with the lard and honey in a pan, on low heat. Keep stirring the mixture until the honey has completely dissolved and the lard and bone marrow have melted. Now pour the mixture into a high speed blender and blend well. Pour the contents of the blender through a sieve (and ideally a cheesecloth), into a glass jug. If you would like your chocolates to have a hint of colour to them, you can now add a little coulis to your base 'chocolate' ingredients. Give this a good stir in. Pour the mixture into your favourite Halloween mould(s) and then place them level, in the freezer, to set. Once the chocolates have set, transfer them from the mould(s) into a glass container with a lid, and keep them in the freezer until you're ready to use them. Tips *For a slight sweetness to your chocolates initially add 15g honey and then taste the mixture. If necessary, add a further 5g of honey and check again. Simply add 5g increments of honey each time until you are happy with the sweetness. You can also completely leave the honey out, and they will still make amazing decorations for your culinary delights! If you do not have any lard on hand, then substitute with tallow. The more coulis you add to the base ingredients, the more likely that this will not set fully, even in the freezer. Ideally, purchase your bones and fat from pasture raised animals that are Nitrate, Nitrite & Additive Free. Any honey and fruit, if using, 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 Oven Roasted Bone Marrow, Lard and Pork Crackling - Air Fryer, Raspberry/Blackberry/Blueberry Coulis recipes for instructions on how to make all of these. Use the Recipe Search functionality on the website to discover how to incorporate Halloween 'Chocolates' into various dishes. Video Not Available Yet....

Regime Type: Strict PKD (No Allowances), Without Eggs Dehydrated Liver Sheet Introduction & Inspiration Dehydrated Liver Sheet not only boasts a glossy, attractive appearance but also offers a delightful taste. It's versatile and can be used for various purposes, such as decorating cakes, making samosas, crafting cannoli, and so much more! I hope you'll give this recipe a try! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time 2 - 2.5 hours Serving Size 1 x Dehydrated Liver Sheet (32cm x 23cm) Main Ingredients: 140g Veal Liver Salt To Taste Recipe Instructions Pre heat the oven to 60c. Add the veal liver and some salt to a high speed blender. Liquidise the liver until nice and smooth in the blender. Grease a silicone mat and place it in a baking tray. Pour the liquidised liver over the silicone mat. Use an angled pastry spatula to spread out a thin, even layer of the mixture to cover the mat. Place the baking tray in the pre heated oven and cook for 2 - 2.5 hours. Check often towards the end of the cooking time as you should be able to peel the sides of the sheet up, without any ingredients sticking to the mat and for the base to be nice and dry. Remove the baking tray from the oven and allow the sheet to cool on the kitchen countertop. If you are not going to be using the dehydrated liver sheet straightaway, transfer it on to some greaseproof paper and cover. Place it in the fridge. Tips Ideally, purchase your offal from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Use the Recipe Search functionality on the website to discover how to incorporate Dehydrated Liver Sheet into various dishes. Video Not Yet Available...

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

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

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