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Regime Type: Without Eggs, Strict PKD (No Allowances) Brain and Liver Pâté Introduction & Inspiration Brain and liver pâté, while it may sound like a bold culinary choice, is just divine! The pâté is so creamy and delicious thanks to its unique ingredients and preparation process. When blended, these ingredients create a velvety consistency that's hard to beat. This smoothness combined with the rich, umami flavours makes it a truly delectable option. Enjoying it on a crisp piece of PKD toast just takes it to the next level. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time 30 minutes to 1 hour Serving Size 1 x Terrine of Brain and Liver Pâté (14cm x 9cm x 6cm) Main Ingredients: 230g Veal Liver 100g Tallow 180g Veal Brains - Poached Salt To Taste Fresh Rosemary Sprigs or Dried Thyme (Optional) Recipe Instructions Pre heat the oven to 110c. Remove the transparent membrane surrounding the liver. In a blender, add the liver and all the melted tallow along with the veal brains. Blend until the ingredients are fully combined. Now you need to taste the mixture and determine if any seasoning needs to be added. Add some salt and herbs (optional) and blend briefly. Pour the blender contents through a fine mesh sieve into a terrine dish. Use the back of a spatula to push down on the mixture in the sieve. Once all the mixture has been pushed through the sieve into the terrine dish, place the dish in a deep sided dish/tray that has hot water filled up to half way up the side of the terrine dish (What's known as a Bain Marie in French, or Hot Water Bath). Place a piece of greaseproof paper large enough to cover the top of the terrine dish on top, followed by the lid. Place the baking tray in the oven for 25-45 minutes. Cook to your liking (if the centre wobbles slightly, but they are set, this is probably medium rare and still quite pink. If you prefer more well done then cook for a further 10 to 15 minutes) Remove the baking tray from the oven and let the brain and liver pâté cool down in the terrine. Once cooled, transfer the pâté to the fridge. Tips The brain and liver pâté will keep for about 1 week in the fridge. Depending on how much you are planning to make, you can also portion it out and freeze it as well. It should keep for a couple of months. 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 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 (which includes how to make tallow) and Brains - Poached recipes for instructions on how to make these. Use the Recipe Search functionality on the website to discover how to incorporate Brain and Liver Pâté into various dishes. Video Not Available As 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, PKD (With Allowances) Liver Ice Cream Introduction & Inspiration This liver ice cream is definitely worth checking out if you are new to liver and want to try it in a more fun and enjoyable way. It has a smooth and shiny texture, with a delicate taste and just a hint of sweetness. I hope you will give a try if you have ruled out liver thus far. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x 370ml Ninja Pot Main Ingredients: 200g Veal Liver (raw) 150ml Bone Broth (warm) 70 g Oven Roasted Bone Marrow (warm - scooped from the bones) 30g Honey Recipe Instructions Soak the veal liver in a bowl of salty water and place in the fridge for 30 minutes. Remove the veal liver from the water and give it a quick rinse under the tap. Use your fingers or a knife to remove any silvery membrane that might be on the liver. Cut the liver into smaller pieces and place in a blender. Add the warm bone broth to the blender and then blend well until all the ingredients are nice and smooth. Pour the contents of the blender through a sieve into a small pan, and place on a low heat and cook, stirring constantly. After about 1 minute add in the oven roasted bone marrow and continue to cook on low heat for 3-4 minutes. Allow the mixture to cool slightly in the pan, before pouring the contents back into the blender. Add the honey and then blend until all the mixture is nice and smooth. Pour the contents of the blender into a Ninja Creami pot using a spatula. Once fully cool, place the pot upright (and level) in the freezer for a minimum of 24 hours. Remove the Ninja Creami Pot from the freezer and use the 'Light Ice Cream' program to prepare the Liver Ice Cream. Tips Ideally, purchase your meat and offal from pasture raised animals that are Nitrate, Nitrite & Additive Free. Any honey should be of organic quality, and is 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. Even if you do not have a Ninja Creami device it's still possible to make this ice cream. You will simply need to mix it 4 or so times as it freezes (initially every 30 or so minutes) and then when it's been in the freezer overnight, you will need to leave it out of the freezer for a good 35-40 minutes so that it's soft enough to give it a good mix before serving. Serve this delicious ice cream with some beef crackling and / or thin wafers using Beef Sheet or Tripe Sheet for example, or indeed use the ice cream to make a refreshing Creamy Liver Milkshake. The possibilities are endless! Video

Regime Type: Without Eggs, PKD (With Allowances) Oxtail Honey Sauce Introduction & Inspiration Oxtail cooking juices pair so well with sweet ingredients like honey. When reduced down into this syrupy sauce it adds a subtle depth of flavour. It seems to complement the oxtails’ natural beefy flavour and reminds me a little of treacle toffee. The sauce is also great, even without the addition of a small amount of honey, so give this a try and see for yourself. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x 45ml Oxtail Honey Sauce Main Ingredients: 170ml Oxtail Cooking Juices 1 tsp Honey Pinch of Salt Recipe Instructions Add the oxtail cooking juices, a pinch of salt and the honey to a pan on medium-high heat. Allow the mixture to bubble, stirring often with a spatula until the liquid remaining in the pan is approx. one third of the original amount. Taste the mixture during the cooking process to arrive at a sauce with a good depth of flavour and which is thick enough for what you have in mind to use it for. Pour the sauce into a small container or serving jug and you're ready to go! Tips This oxtail honey sauce, will solidify when left in the fridge, and so it will simply need to be warmed up again when you're ready to use it. Ideally, purchase your meat and fat from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Check out my Oxtail - Slow Cooker recipes for instructions on how to make this. 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 Oxtail Honey Sauce into various dishes. Video Not Available Yet....

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

Regime Type: Without Eggs, PKD (With Allowances) Christmas Ice Cream Cheesecakes Introduction & Inspiration These delicious ice cream 'cheesecakes' can be enjoyed as a nice treat over the festive period. They are super tasty, easy to make and have no dairy in sight! I hope you will enjoy them as much as I do! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 2 x Christmas Ice Cream 'Cheesecakes' Ingredients: 40g Eskimo Pork Crackling Crumbs 20ml Raspberry Coulis 25g Creamy Brain Ice Cream 12g Crispy Parma Ham Flakes 25g Crispy Parma Ham Powder 5g Crushed up Christmas 'Chocolate' Shapes Recipe Instructions Make the ice cream in the Ninja Creami machine as per the recipe instructions. Add the pork crackling crumbs and crispy Parma ham powder to a small glass bowl and mix well together with a spoon. Add the mixture to the base of two cheesecake pots. Use the back of a spoon to flatten the crackling crumbs down to form an even layer. Pour the raspberry coulis over the top of the crackling crumbs layer. Add 1 scoop of the ice cream to the centre of each pot. Sprinkle with the crispy Parma ham flakes before adding the Crushed up Christmas 'Chocolate' Shapes. Drizzle with any remaining coulis. Serve immediately and enjoy! Tips Ideally, purchase your fat from pasture raised animals that are Nitrate, Nitrite & Additive Free. 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. If you are not able to use pork crackling crumbs, then substitute with beef crackling crumbs. Check out my Lard and Pork Crackling Crumbs - Air Fryer, Beef Crackling Crumbs, Raspberry Coulis and Creamy Brain Ice Cream recipes for instructions on how to make all of these. For an optimal PKD ratio, consider adding approx. 20g extra meat as part of your overall meal for each individual dessert. Or try an alternate ice cream like my Liver Ice Cream which would require just 18g extra meat for each individual dessert. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Breaded Liver on Beef Crackling Puree Introduction & Inspiration 'Breaded' liver it is extremely tasty, with an incredible flavour furnished by the oxtail sauce reduction. A wonderful change from other, more bland liver dishes. The breading is provided by a very fine crispy Parma ham powder to give it a nice savoury flavour and the hot beef crackling is blended to a purée consistency with a touch of the rich cooking sauce. It's an ideal combination of flavours, quick to make and perfect for a week night meal to ensure you're getting your regular intake of liver on PKD. I hope you will enjoy making 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 'Breaded' Liver on Beef Crackling Purée Main Ingredients: 140g Veal Liver 125ml Oxtail Cooking Juices (plus 50ml extra for deglazing) 55g Beef Crackling 25g Crispy Parma Ham Powder 10g Lard for coating Garnish: Sprig of Parsley (Optional) 1 tsp Crispy Parma Ham Powder (Optional) Recipe Instructions Pre heat the oven to 80c. Give the veal liver a quick rinse under running water and then pat it 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 melted lard. Sprinkle the crispy Parma ham powder into a large enough dish ( a similar size as the slice of veal liver). Now use kitchen tongs to dip the liver into the powder until all sides are fully coated. Add any remaining melted lard to the centre of a frying pan on medium-high heat and then add the oxtail cooking juices. Leave the juices to reduce down for 6 or so minutes, stirring occasionally, until it begins to turn into a thicker sauce and bubbles up. At this point you can add the liver to the pan. Cook for 2 minutes on one side, before flipping the liver over with the kitchen tongs and cooking the remaining side for 2 minutes. Add the 'breaded' liver onto a lined baking tray along with a serving plate. Wait for the oven to reach temperature and then turn it off, before adding your tray to the oven . Deglaze the frying pan by adding it back on a medium heat and pouring in the extra oxtail cooking juices, along with the beef crackling pieces. Use a spatula or pastry brush to help loosen the fond. This will create even more flavour for the jus. Once the beef crackling pieces are nice and warm, add them to a mini blender, together with a 3-4 tablespoons of the jus from the frying pan. Blend, until the beef crackling resembles a purée in consistency. Remove the liver and serving plate from the oven. Add the beef crackling purée to the centre of the serving plate in a long strip (roughly the size of the liver slices). Use a knife to cut the liver into thin slices on a wooden chopping board and then using a spatula, carefully transfer the slices on top of the purée. Use a spoon to drizzle your liver with the remaining jus from the frying pan. Top with a sprinkle of crispy Parma ham powder and a sprig of parsley for decoration. 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're not able to use crispy Parma Ham Powder for the 'breading' you can always use Beef Tripe 'Flour' or 'Pulled Pork Flour' or even just grind up some tripe, beef, liver or pork sheets into a fine powder. If you do not have any veal liver available, then use lamb or else beef liver instead. Check out my Crispy Parma Ham Powder, Lard and Pork Crackling - Air Fryer and Oxtail - Slow Cooker recipes for instructions on how to make all of these. If you do not have any oxtail cooking juices, use another type of broth, ideally one that has a lot of flavour. If you like this recipe, why not try out my Breaded Liver With Pulled Pork Sauce too! Video

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....

Regime Type: PKD (With Allowances) Christmas Tripe Eggnog Introduction & Inspiration If you're up for a new type of eggnog over the festive period then why not try this version with a touch of beef tripe. It's so deliciously creamy and satisfying, with a great PKD ratio. Add a few sprinkles of crackling for a touch of added crunch should you wish too! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less Than 30 Minutes Serving Size 1 Large (230ml) or 2 Small (2 x 115ml) mugs of Christmas Tripe Eggnog Main Ingredients: 40g Pressure Cooked Beef Tripe 20g Lard 50g Egg Yolk Sauce - Pasteurised *6g Honey 150ml Bone Broth Salt To Taste Garnish Beef or Pork Crackling Crumbs Recipe Instructions Add all the ingredients (except the egg yolks) to a large pan and cook until all the honey and lard has dissolved and the beef tripe is nice and soft. The mixture should be boiling. Carefully pour the ingredients into a high speed blender and add the egg yolk sauce. Blend the ingredients until nice and smooth. Pour the mixture into a Christmas mug(s) of your choice, sprinkle with a little crackling (optional) and serve immediately with glass straws. Tips *Add a little extra honey (optional), if you will be dividing the mixture into two servings. To ensure a good PKD ratio, adjust the lard, based on how much your cooked beef tripe represents, uncooked. Ideally, purchase your fat, offal 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 ). Any honey should be of organic quality, and are only recommended in small quantities for those who have recovered from any kind of health condition. Check out my Beef Tripe - Pressure Cooker, Bone Broth - Pressure Cooker, Beef Crackling Crumbs, Egg Yolk Sauce - Pasteurised and Lard and Pork Crackling - Air Fryer recipes for instructions on how to make all of 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, Strict PKD (No Allowances) Beef Tripe Crumbs Introduction & Inspiration Beef Tripe Crumbs are ideal for different recipes like crumble as when dried a little they become a little more crisp while remaining slightly chewy on the inside. Try them out for yourself. You'll be impressed with their texture and versatility. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x 60g Beef Tripe Crumbs Main Ingredients: 150g Beef Tripe 'Rice' Recipe Instructions Pre Heat the oven to 150c. Prepare the Beef Tripe ' Rice' as per the recipe instructions. Pour the desired quantity (* See Tips Section Below) of the beef tripe 'rice' onto a greased silicone mat on a baking tray. Place the baking tray in the middle of the oven for 25-30 minutes, or until the Beef Tripe Crumbs are sufficiently dry but still retaining a little moisture inside them. Check by testing the crumbs at regular intervals towards the end of the cooking process. Once the Beef Tripe Crumbs are cooked to the right consistency, remove the baking tray from the oven and allow them to cool down. Your Beef Tripe Crumbs are now ready to use. Any Beef Tripe Crumb leftovers can be placed in an airtight container and stored in the fridge. Tips Beef tripe will shrink in volume with cooking (expect 50-60% shrinkage), so bear this in mind. For example 150g of Pressure Cooked Beef Tripe will yield approximately 60g Beef Tripe Crumbs. Check out my Beef Tripe - Pressure Cooker and Beef Tripe 'Rice' recipes for instructions on how to make these. Use the Recipe Search functionality on the website to discover how to incorporate Beef Tripe Crumbs into various dishes. Ideally, purchase your meat and offal from pasture raised animals that are Nitrate, Nitrite & Additive Free. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Beef Tripe Soup Introduction & Inspiration I have grown to love beef tripe which is such a versatile ingredient. This simple soup, is wonderful on a cold winter's day. Packed with vitamins and minerals, it will help keep you strong and vibrant! This version of the soup is free of eggs, for those who currently encounter sensitivities. However it's no less enjoyable! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x Bowl of Beef Tripe Soup Main Ingredients: 95g Pressure Cooked Beef Tripe 150- 200ml Bone Broth 40g Whipped Bone Marrow 1 sprig of Parsley (Garnish - Optional) Salt to Taste Recipe Instructions Follow the Beef Tripe - Pressure Cooker recipe per the instructions. On a chopping board chop the tripe into thin strips. Add the tripe to a pan, together with the bone broth and a touch of salt. Warm the soup gently on a low heat. Add the whipped bone marrow and gently stir until all the whipped bone marrow has melted into the soup. Heat the soup until it's the perfect temperature for you. Perform a taste test to ensure the mixture has enough seasoning. Pour the soup into a large soup bowl and season with a sprig of parsley and a pinch of salt (optional). Bon Appetit! Tips Check out my Beef Tripe - Pressure Cooker and Whipped Bone Marrow recipes for instructions on how to make these. Ideally, purchase your meat and offal from pasture raised animals. Try 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 for those who have recovered from any kind of health condition. For a little added crunch, add some Crispy Parma Ham Flakes on top just before serving. Serve nice and hot on a cold winter's day or whenever you want a nutrient boost! 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: Strict PKD (No Allowances), Without Eggs Creamy Pulled Pork Soup Introduction & Inspiration Transform your pulled pork leftovers into a sumptuous, velvety soup that’s both easy to prepare and packed with nutrients. The harmonious blend of tender pulled pork and a creamy Alfredo-style sauce creates a symphony of flavours. Top it off with finely grated pork or beef crackling and crispy Parma ham flakes for an indulgent experience. Served piping hot, this soup is richly creamy without the need for any eggs. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x Bowl of Creamy Pulled Pork Soup Main Ingredients: 100g Pulled Pork Leftovers 50ml Bone Broth 150ml Alfredo Style Sauce Salt To Taste Topping (Optional) 4g Crispy Parma Ham Flakes 1 Tbsp Grated Pork or Beef Crackling Recipe Instructions Pre heat the oven to 80c. Warm a serving bowl 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 bowl. Add the pulled pork leftovers and the bone broth to a pan on low-medium heat, with a touch of salt. Stir, until the bone broth has melted. Add the sauce to the pan and give everything a good stir. Cook until the mixture is nice and hot. Perform a quick taste and add any additional seasoning as required. Stir. Remove the serving bowl from the oven and add the soup. Sprinkle the soup with some crispy Parma ham flakes and grate on a little pork or beef crackling if desired. Serve nice and hot. Tips As a variation, you can also make a smooth velouté soup version by quickly blending all the pan ingredients until smooth at the end of cooking, before adding the toppings. For the bone broth, adjust as required depending on how thick and unctuous you'd like your soup to be. You can also use pulled pork cooking juices which will provide even more flavour to your soup. Check out my Pulled Pork - Ninja Bake Roast Option , Bone Broth - Pressure Cooker, Beef Crackling, Lard and Pork Crackling - Air Fryer, Crispy Parma Ham Flakes and Alfredo Style Sauce recipes for instructions on how to make all of these. 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. Reduce the quantities slightly should you wish to serve the soup as a starter. Should using the Alfredo Style Sauce prove to be problematic due to sourcing the ingredients, you can substitute as follows: 65g Oven Roasted Bone Marrow, 90ml Beef Cooking Juices (flavourful) and a touch of salt. Warm all the ingredients in a pan and then use a high speed blender to blend until smooth. The substitute sauce is now ready to use. Video

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

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

Regime Type: Without Eggs, Strict PKD (No Allowances) Beef Tripe With Beef Flakes Introduction & Inspiration Beef Tripe With Beef Flakes are a wonderful alternative to flour in many recipes and are so versatile when you simply need an ingredient for coating meat, for incorporating into main meal or dessert mixtures or for sprinkling on top of recipes to add extra flavour and texture. They are well worth a try as they are so easy to make, and are full of nutrient dense ingredients. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x 120g Beef Tripe With Beef Flakes Main Ingredients: 3 x Beef Tripe Sheets With Beef Recipe Instructions Make the Beef Tripe Sheets With Beef as per the recipe instructions. Roughly tear up your Beef Tripe Sheets With Beef and place in 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 Tripe With Beef Flakes into an airtight container if you are not using them straightaway, and store in the fridge. Your Beef Tripe With Beef Flakes are ready to use. Tips Ideally, purchase your meat and offal 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. Beef Tripe With Beef Flakes can be used in a number of ways. Use the Recipe Search functionality on my website to discover more. Video Not Available Yet....

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) Pizza Base - (Pork and Beef Tripe) Introduction & Inspiration This pork and beef tripe base is perfect for a variety of dishes, including pizza bases. It's ideal if you are wanting just a meat base. The pizza base is also egg free for those who may have sensitivities to eggs. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 2 x 15cm Pizza Base (Pork and Beef Tripe) Main Ingredients: 80g Pressure Cooked Beef Tripe 75g Tallow (or Lard) 55ml Bone Broth 80g Pork Tenderloin Leftovers Salt To taste Recipe Instructions Preheat the oven to 160c. Melt the tallow in a medium pan with all the other ingredients. Once the tallow has melted, place all the ingredients into a blender. Blend the ingredients for 20-30 seconds, or until smooth. Place a greased silicone mat on a baking tray with 2 metal circles on top. Pour the ingredients from the blender into the two metal circles and spread evenly with a spatula. Place the baking tray in a preheated oven and cook for 25-30 minutes. Use the ‘browning’ option on your oven to brown the pizza base for 3-5 minutes (keep an eye on it so it doesn’t burn). Remove the baking tray from the oven and allow the pizza bases to cool for several minutes on the countertop, and then place them in the fridge for a short while so that the bases become a little more sturdy. Now it’s time to decorate your pizzas with your desired toppings. Tips Check out my Bone Broth - Pressure Cooker recipe for instructions on how to make this. Ideally, purchase your meat from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. 'Browning' Some functions of ovens enable you to brown the surface of the food by activating the grill once cooking is complete. When using the 'Browning' setting on your oven, monitor closely the pizza base so that it doesn't burn at the last minute! Video Not Available Yet....

Regime Type: PKD (With Allowances) Hearty Lamb Burger Introduction & Inspiration This burger was simply divine! It was juicy, tasty and satisfying all at the same time. The beef and heart burger patty tasted so good on the flat bottom lamb muffins. It's everything you could possibly desire from a burger, as well as being healthy and nutritious! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x Hearty Lamb Burger Main Ingredients: 2 x Flat Bottom Lamb Muffins 1 x 147g Beef and Heart Burger Patty 15g Beef Crackling - sliced* Salt To Taste Recipe Instructions Pre heat the oven to 160c. Once the oven is up to temperature place the Beef and Heart Burger Patty into a shallow dish and set it on a baking tray. Cook the patty in the oven for 23 minutes. Meanwhile, chop the beef crackling into slices and place it in a small ramekin. Once the patty has finished cooking, briefly remove the baking tray from the oven, and add the 2 flat bottom muffins as well as the beef crackling to the tray. Add the baking tray back to the oven, and cook for an extra 2 minutes. Check the patty is cooked to your desired level of doneness and then remove the tray from the oven. Add a muffin to the centre of a warm serving plate and use a spatula to place the burger patty on top of the muffin. Add the warm beef crackling slices and top the patty with the remaining muffin to form your hearty lamb 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. Check out my Flat Bottom Pork Muffins, Beef Crackling and Beef and Heart Burger Patties for instructions on how to make all of these. *The burger patties cook up really well in the oven. Approx. 10ml fat will be rendered during the cooking process. Reserve the cooking juices for another recipe and simply add the beef crackling on 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! 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 ). Video Not Available Yet....