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Regime Type: PKD (With Allowances) Bacon Mayonnaise Introduction & Inspiration This bacon mayonnaise is super delicious with a smoky flavour from using the Smoked Mangalica Kolozsvari bacon. It has a slight sweetness if you add a tiny amount of honey, but more than anything it's extremely moreish. It tastes great on pizza bases, on top of meat or with scrambled egg yolks. Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x 95g Pot Bacon Mayonnaise Main Ingredients: 135ml Bacon Fat 2 eggs (yolks) Salt To Taste 5g Honey (Optional) Recipe Instructions Make the Bacon Fat as per the instructions and allow the bacon fat to cool on the countertop, while still remaining a liquid (stir from time to time to check it is not getting hard). Reserve. Place the egg yolks in a tall glass jar with a reasonable sized opening (if you plan on using an immersion blender), or a large bowl (if you are just going to whisk the mixture by hand). Add a touch of salt to the egg yolks and then use an immersion blender or whisk to give the egg yolks a good mix. Add the bacon fat drop by drop for the first few minutes. Gradually pour tiny amounts of the bacon fat into the container and continue blending until the mixture starts to thicken. As the mixture begins to thicken and more of the bacon fat has been added, you can start to add the fat more quickly while still a little runny since the bacon fat will harden further in the fridge. At this point you can add in the honey (optional) or any other extras should you wish (like Parma Ham or dill) and combine well. Pour the bacon mayonnaise into a lidded glass jar and place in the fridge. Use within 3-4 days (Trust me, this won't be a problem as it's delicious and can be used for numerous recipes). Tips Check out my Bacon and Bacon Fat - Smoked recipe for instructions on how to make the Bacon Fat. If your mayonnaise does happen to turn on you, it is possible to rescue it by starting again in a clean bowl, and beating the curdled sauce, spoonful by spoonful, into the new mixture. I have also found that if you transfer the mixture into another glass bowl and use a regular whisk, that it can be salvaged as well. 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 ). Remember that the bacon fat will harden 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. You can use eggs that are 'soft' boiled for your mayonnaise should you prefer: Soft Boiled Egg Yolks Fill a small pan to 3/4 full with water. Place the pan on a medium-high heat until the water is boiling. Once the water is boiling, lower in 2 eggs and boil for 4-5 minutes. Remove the pan from the heat and place in the sink, running cold water over the eggs in the pan. Once the eggs are cool enough to hold carefully crack the eggs and remove the yolk delicately from the egg. Any honey should be of organic quality, and is only recommended for those who have recovered from any kind of health condition. 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: Without Eggs, Strict PKD (No Allowances) Beef With Liver Flakes Introduction & Inspiration Beef With Liver Flakes are both nutrient dense and so simple to whip up. They are extremely useful for coating food (as a substitute for flour), the flakes act as a great thickener in recipes and can be incorporated into many main meals or dessert mixtures or buns. They add extra flavour and can be blended to whatever flake size requirements are needed. It's also a great way of getting a touch of liver into your dishes, in a novel way. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 130g Beef With Liver Flakes Main Ingredients: 2 x Beef With Liver Sheets Recipe Instructions Make the Beef With Liver Sheets as per the recipe instructions. Roughly tear up your beef and liver sheets into a food processor, and then place the lid on the processor and set it on high speed for 20 - 30 seconds, or until you achieve the desired flake size. Pour the Beef With Liver Flakes into an airtight container if you are not using them straightaway, and store in the fridge. Your Beef With Liver Flakes are now ready to use. Tips Ideally, purchase your meat from pasture raised animals that are Nitrate, Nitrite & Additive Free. Check out my Beef With Liver Sheets recipe for instructions on how to make this. Use the Recipe Search functionality on the website to discover how to incorporate these wonderful flakes into various dishes. Video Not Available Yet....

Regime Type: PKD (With Allowances) Egg and Brain Ice Cream Introduction & Inspiration This ice cream reminds me immensely of vanilla ice cream in terms of its creaminess and colour. It has a perfect silkiness to it and mixes like a dream. I hope you'll enjoy it too! X Nic Recipe Overview Preparation Time Less than 30 minutes (To Note: The ice cream needs to be placed in the freezer for at least 24 hours once made) Cooking Time Less than 30 minutes Serving Size 1 x 470ml pot Egg and Brain Ice Cream Main Ingredients: 230ml Water (or Bone Broth) 45g Pig Brains - Poached 50g Honey 150ml Egg Yolk Sauce - Pasteurised 8g Pork Jelly Cubes Salt Recipe Instructions Melt the pork jelly cubes in a pan on low heat, together with the bone broth or water and touch of salt. Once the pork jelly cubes have melted, add the brains and honey. Cook on low heat for a minute or so until the honey has dissolved. Remove the pan from the heat and allow the mixture to cool slightly. Place all the ingredients into a blender and briefly blend until smooth (to avoid too many bubbles forming). Pour the egg yolk sauce into the pan and slowly pour in a little of the mixture from the blender into the egg yolk. Pour a little at a time and mix in well using a spatula, before proceeding to add some more of the blender mixture. Once all the ingredients have been incorporated in the pan, allow the mixture to cool down for 5 or so minutes before pouring the ice cream mixture into a Ninja Creami pot. Allow the ice cream mixture to cool down completely. Place the lid on your pot, and place it upright (& level) in the freezer for a minimum of 24 hours before proceeding to make your Egg and Brain Ice Cream. Remove the Egg and Brain Ice Cream pot from the freezer and place it in the Ninja Creami and proceed to mix the ice cream (this may take 2 or 3 spins using the Gelato option). Enjoy! Tips Ideally, purchase your meat, fat and offal from pasture raised animals that are Nitrate, Nitrite & Additive Free. Any honey should be of organic quality, and is only recommended in small quantities for those who have recovered from any kind of health condition. Check out my Bone Broth - Pressure Cooker, Egg Yolk Sauce - Pasteurised, Pork Jelly Cubes and Brains - Poached recipes for instructions on how to make these. If you do not have any pasteurised egg yolk sauce, you can also just use egg yolks. 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 Egg and Brain Ice Cream into various dishes. Serving Suggestions: Serve the Egg and Brain Ice Cream just as it is, or why not try it with Beef Crackling Crumbs or Pork Crackling Crumbs for a little crunch. Keep in mind that a portion of Egg and Brain Ice Cream (50g) will contain approx. 5g honey. For a good PKD ratio consider adding in 10-15g meat (Crispy Parma Ham wafers etc). Video

Regime Type: Without Eggs, Strict PKD (No Allowances) Beef Joint - Oven Roasted Introduction & Inspiration Roasting a joint of beef in the oven is a delightful culinary adventure. Within moments, you’ll be greeted with succulent, moist beef infused with flavorful cooking juices. This dish transforms into a sumptuous Sunday Roast, perfect for those who still cherish this tradition. Whether you prefer your roast beef medium rare or well done, both options promise juicy, satisfying bites. And don’t forget the delightful twist of smoked bacon—it’s a true treat! Bon appétit! Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than one hour Serving Size 1 x 663g Beef Joint - Oven 68ml Cooking Juices 64g Eskimo Mangalica Smoked Kolozsvari Bacon Fat 127g Eskimo Mangalica Smoked Kolozsvari Bacon Main Ingredients: 762g Joint of Beef (with pork fat round it and butcher's twine removed) 200g Eskimo Mangalica Smoked Kolozsvari Bacon 15ml Lard or Bone Marrow - melted Salt To Taste Recipe Instructions Pre-heat the oven to 180c - Convection. Remove the joint of beef from the fridge and place it in a roasting tin (ideally 30 minutes before cooking). Cover the beef with the melted lard or bone marrow and sprinkle a little salt all over the beef. Insert a digital probe into the beef, positioning the tip right in the centre. This will allow you to monitor the internal temperature of the beef without opening the oven. Cut the smoked bacon into slices on a wooden chopping board (you may need to cut the slices in half). Lay the slices over the top of the joint of beef so that the meat is completed covered. Add the roasting tin to the oven. Cook until the internal temperature is how you like it. I set the digital probe to 57c (for medium) or 60c (for medium - well done) since as the meat rests the heat will rise and continue to cook for a few minutes so you have to stop the cooking process prior to your desired doneness. Once cooked, transfer the beef onto a wooden chopping board and allow the meat to rest for 15-20 minutes. 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. Test the sauce and add any additional seasoning as required. To serve, slice the meat. Place the beef onto serving plates (or a serving platter) and drizzle over some of the reduced down cooking juices. To ensure a good PKD meat : fat ratio, add some whipped tallow or other PKD fat of your choice. Enjoy! Tips For a delicious sauce, once you have reduced down the cooking juices add some warm oven roasted bone marrow to the pan to have a good PKD ratio. Once nice and hot, use a stick blender to froth up the mixture and turn it into a nice frothy, delicious sauce. Ideally use a snug fit roasting tin (i.e. that is only slightly bigger than the joint of beef so that everything stays juicy). 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. Remove the roast from the heat when it's 5c less than your desired temperature. If you do not have any lard or bone marrow handy, then you can also use tallow. Kolozsvari is a type of traditional smoked bacon from the Cluj-napoca region of Romania. It can be eaten raw as for this recipe, or it can be cooked in the pan and crisps up nicely. You can order this, and many other wonderful products, from Eskimo Kitchen in Hungary Eskimokitchen.eu Their products are all free from harmful additives and preservatives and they have a wonderful selection of produce. Why not use any leftover roast beef to make some delicious Roast Beef & Smoked Bacon Sandwiches. Video

Regime Type: PKD (With Allowances), Without Eggs Raspberry Fruit Sheet Introduction & Inspiration This raspberry fruit sheet is an exquisite embellishment for cakes and desserts, perfect for crafting delectable ice cream wafers or cones, and infusing a variety of unique and delightful creations with a touch of tanginess that pairs wonderfully with rich or subtly sweet flavours. The sharp, yet refreshing taste, adds a punch to dishes that might otherwise be considered bland, ensuring they truly stand out. Plus, it's incredibly simple to make! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time 1h30 - 2h* Serving Size 1 x Raspberry Fruit Sheet (35cm x 25cm) Ingredients: 150g Fresh Raspberries 50ml Bone broth Recipe Instructions Pre-heat oven to 75c. Line a baking tray with a silicone mat. Add the raspberries and bone broth to a high speed blender and blend until smooth. Pour the liquid from the blender through a fine mesh sieve onto a baking tray covered with a silicone mat. Use an angled pastry spatula to spread the liquid evenly to cover the silicone mat. Cook in the centre of the pre-heated oven for 1h35 - 2h* or until the fruit sheet looks dry. The sheet should not be glistening or looking like it has damp patches. If in doubt, leave it in the oven a little longer. Once done, you can switch the oven off and leave the fruit sheet in there for 30 minutes or so should you wish to fully dry. Remove the baking tray from the oven. Allow the sheet to completely cool before peeling the fruit sheet from the silicone mat. Your Raspberry Fruit Sheet is ready to use. If you're not using it straightaway, place it between two sheets of greaseproof paper and store in the fridge. Tips *Times may vary slightly depending on individual ovens. So keep an eye on the sheet and when it looks like the sheet is dry, with no damp or wet patches on the surface of the sheet, the sheet should be ready to remove from the oven. Any fruit 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 Bone Broth - Pressure Cooker recipe for instructions on how to make this. Use the Recipe Search functionality on the website to discover how to incorporate Raspberry Fruit Sheets into various dishes. Video Not Available Yet...

Regime Type: PKD (With Allowances) The Stuffed Meatball Collection Introduction & Inspiration Stuffed meatballs are a versatile and satisfying dish that can be enjoyed all year-round. They’re simple to prepare and offer endless possibilities for flavour combinations. Nutrient dense stuffed meatballs with a great PKD ratio are easy to achieve and taste delicious. Here are just a few ways you can create nutrient dense meals with very basic ingredients. Enjoy these meaty balls of goodness! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 7 x Stuffed Meatballs (Various Versions) Meatball Filling Ingredients (select the version to see ingredients): Liver Parfait Version 100g Minced Meat 20g Liver Parfait/Pâté 35g Raw Bone Marrow - small cubes Salt to Taste Brain Mayonnaise Version 100g Minced Meat 30g Brain Mayonnaise 35g Raw Bone Marrow - small cubes Salt To Taste Eskimo Pork Crackling Version 100g Minced Meat 25g Eskimo Pork Crackling Crumbs 15g Raw Bone Marrow - small cubes Salt To Taste Bone Marrow Version 100g Minced Meat 35g Raw Bone Marrow - small cubes Salt To Taste Veal Heart Version 50g Minced Meat 50g Veal Heart - small cubes 25g Eskimo Pork Crackling Crumbs 15g Raw Bone Marrow - small cubes Salt To Taste Egg Yolk Version 100g Minced Meat 1 x Egg Yolk ( Frozen) 35g Raw Bone Marrow - small cubes Salt To Taste Lamb Kidney Version 90g Minced Meat 15g Lamb Kidney - small cubes 35g Raw Bone Marrow - small cubes 1 x Egg Yolk (Frozen) Salt To Taste + Lard or tallow for coating Recipe Instructions Chop the lamb kidney and veal heart into very small cubes (this is important so that the meatballs hold together well during assembly). Push the raw bone marrow out of the bones and chop it up into small cubes too. Divide the minced meat out into varying sized balls (based on the Options above). Place the balls of minced meat on a wooden chopping board and mould them into bowl shapes with your fingers. Sprinkle the minced meat with a little salt. Make up the meatballs by adding the fillings mentioned above (Example: To make a meatball with filling Option no. 1, just add a little ball of liver parfait/pâté to the centre of the minced meat bowl and add the bone marrow cubes around the sides and on top). Once you've added the various filling to the meatballs, use your hands to mould the minced meat around the meatball fillings. It's ok to leave a gap in the minced meat at the top of the meatball so that you can see the filling ingredients slightly. (It also looks pretty for serving). Melt a little lard or tallow and coat the meatballs using a pastry brush. Place the meatballs in the fridge for 30 minutes. Pre heat the air fryer for a few minutes at 180c. Grease the basket of the air fryer and proceed to add the meatballs into it (you may need to cook them in batches, depending on quantity). Cook the meatballs for 10 minutes. Remove the meatballs carefully from the air fryer using a spatula and then place them on a serving plate. Enjoy these wonderful meaty balls of goodness! Tips The egg yolk can be already pasteurised (see my Egg Yolk Sauce - Pasteurised recipe) or else can be cooked from raw. If the egg yolk is placed towards the top of the meatball filling ingredients then the raw egg will be fully cooked. If you prefer the egg yolk to be slightly runny, then place the pasteurised egg yolk sauce filling at the bottom of the meatball with other ingredients on top. The bone marrow can be either raw or it can also be already cooked too. 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 Liver Parfait (which is an easy pâté to make), Egg Yolk Sauce - Pasteurised and Brain Mayonnaise recipes for instructions on how to make all of these. 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 If you do not have any pork crackling crumbs handy, then you can substitute with beef crackling crumbs instead. Simply mix and match the meatballs with their stuffing ingredients based on your own preferences. For a good PKD ratio, just ensure you have sufficient meat and fat in each stuffed meatball. Try and chop the lamb kidney, veal heart and bone marrow into very small cubes (you could also blend them briefly in a mini blender at a pinch too, before adding to the minced meat) to ensure easy assembly of your stuffed meatballs. Even if they are looking a little fragile, once they have been refrigerated for 30 minutes, they hold up really well to the cooking. If you do not have an air fryer you can cook these meatballs in the oven too. Video

Regime Type: Without Eggs, Strict PKD (No Allowances) Beef Tripe & Parma Ham Mini Loaf Introduction & Inspiration A perfect base to serve pâté on, or simply delicious in its own right! My inspiration for this recipe was to find a grain free bread of sorts that I could happily spread my pâtés and other toppings on. I think you will find this mini loaf somewhat novel and tasty. I hope you will enjoy it! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x Mini Loaf (10 cm x 4cm x 3.5cm) Main Ingredients: 100g Pressure Cooked Beef Tripe 35g Tallow - melted 20g Crispy Parma Ham (plus extra for decoration) Sprig of Parsley (Optional for decoration) Salt To Taste Recipe Instructions In a pan on low heat, add the beef tripe and the tallow. Once the tallow has melted, then transfer the mixture to a high speed blender. Add the Crispy Parma Ham to the high-speed blender and blend until the mixture is nice and smooth. Perform a quick taste test and determine if any salt is required. (If so, add a touch and give the mixture another quick blend to incorporate it) In the bottom of a silicone loaf mould sprinkle a little of the Parma Ham to provide a decorative layer on top (optional) Pour the mixture into a mini silicone loaf mould (My mould was 10cm long, 4cm wide and 3.5cm deep). Use a spatula or knife to smooth off the top of the loaf. Place the loaf mould into the fridge to set for a couple of hours. Remove the mini loaf from the mould carefully, place on a wooden chopping board and slice up and serve with your choice of topping. Tips Enjoy this mini loaf with your favourite pâté for a savoury version, or a drizzle of organic honey for a sweeter hors d'oeuvre. 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. 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: PKD (With Allowances) Basic Pulled Pork Sponge Base Introduction & Inspiration It sounds crazy, but this basic pulled pork sponge base is amazing in terms of its consistency and taste. It's super versatile and so can be used for making many different delicacies, including layer cakes and Swiss roll style cakes too! The beauty of this base is that it can be made both sweet, or simply enjoyed savoury. You get to decide. If you like this sponge base then try out my other varieties too! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x Basic Pulled Pork Sponge Base (Square 21cm x 21cm) Main Ingredients: 35g Pulled Pork Leftovers 20g Lard 105ml Egg Yolk 20g Honey (Optional*) Salt To Taste Recipe Instructions Pre heat the oven to 160c. Chop the pork into smaller pieces. Place the lard, pork, honey (if using) and salt into a pan on low heat. Stir from time to time until all the fat has melted. Remove the pan from the heat and pour the contents into a mini blender. Add the egg yolk to the blender and blend until the mixture is smooth. Pour the mixture into a lined silicone mould tray. Put the silicone mould tray onto a baking tray and tap the tray a few times against the kitchen top to ensure the mixture is spread out evenly in the mould tray. Place the baking tray in the pre-heated oven for 16 minutes. Check often towards the end to ensure it's not getting overcooked. Remove the tray from the oven, and allow the sponge to rest on the countertop to cool for 5 minutes, before covering with a piece of larger greaseproof paper and then flipping the sponge out onto the greaseproof paper. Carefully peel off the greaseproof paper used during the cooking process. Your basic pulled pork sponge base is ready to use. Tips Ideally, purchase your offal and fat from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Be sure to use free range, organic eggs. Whether you can eat eggs may depend on your condition, medical history, the time you have been doing PKD and your health goals. If you're unsure, please consult with ICMNI in Hungary ( Home - Nutriintervention ). *For a slightly sweet sponge base, add a touch of honey. Any honey should be of organic quality, and is only recommended in small quantities for those who have recovered from any kind of health condition. Check out my Lard and Pork Crackling - Air Fryer recipe for instructions on how to make this. Use the Recipe Search functionality on the website to discover how to incorporate basic pulled pork sponge base into various dishes. If you like this sponge base, be sure to check out my other varieties too! The sponge base has a great PKD ratio. Adjust the fat, based on how much raw meat your leftovers represent. 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) Liver Muffins Introduction & Inspiration This recipe was inspired by a desire to make some colorful looking muffins for parties or other social occasions with friends and family, that would be both visually appetizing and at the same time have a lovely combo of flavours. These Paleolithic Ketogenic Diet (PKD) inspired liver muffins really hit the spot and are packed full of nutrients at the same time! I was really pleased how these muffins turned out, with a multitude of topping options to keep the perfect fat to protein ratio of 2:1 for PKD. I hope you will enjoy them too! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 45g per muffin (33g liver 12 g lard or tallow) Makes 11 buns/muffins (may vary depending on size of muffin or bun tray used) Main Ingredients: 370g Veal Liver 130g Lard or Tallow (set aside 55g of fat to decorate the muffins i.e. 5g / per muffin of topping) Salt to Taste Decoration Ingredients Ideas Lard or Tallow Honey (Optional) Oven Roasted Bone Marrow Sausage Pork Greaves/Crackling Recipe Instructions Pre heat the oven to 180c. Use a food processor to blend the liver, lard (75g) and salt (if using) together. Grease a muffin tray and then add in the liver/lard mixture evenly into the moulds. Bake in the oven for 25 mins. Let the muffins cool completely before taking out of the moulds, and then place on a serving plate. Decorate the muffins using approximately 5 g of different fat combinations per muffin (see Decoration Ingredient Ideas, above). 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. Tips These Liver muffins taste amazing, hot or cold. Ideally, purchase your meat from pasture raised animals that are Nitrate, Nitrite & Additive Free. If you don't have any veal liver handy then you can substitute with beef liver. Try 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 ). Video Not Available Yet....

Regime Type: Strict PKD (No Allowances), Without Eggs Brain Mayonnaise Introduction & Inspiration Discover the creamy delight of a new mayonnaise variation made with brain. Not only does it taste exquisite, but it’s also an excellent alternative for those who can’t tolerate eggs. Packed with nutrients, this simple recipe is a breeze to whip up. As the mayonnaise cools and chills in the fridge, it thickens slightly, achieving the perfect consistency. Use it as a delightful substitute for Philadelphia spread too! For a touch of extra flair, consider adding a touch more water or bone broth to create a slightly runny mayo. The best part? You’re in control! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 100ml Brain Mayonnaise Main Ingredients: 40g Lard 50g Pig Brains - Poached 25ml Water or Bone Broth Salt To Taste Recipe Instructions Prepare the pig brains - poached as per the recipe instructions. Once poached, add the brains to a pan, together with the fat and the water or bone broth and salt. Cook on a low heat for a few minutes until all the fat has melted. Pour the pan juices into a high speed blender and blend until nice and smooth. Pour the contents into an airtight glass container. Once the brain mayonnaise is cool, add the lid and place the pot in the fridge. When you're ready to use the mayonnaise, simply give it a good mix up with a spoon until you achieve the desired consistency. Enjoy! Tips You can also use oven roasted bone marrow if desired. The mayonnaise will be a slightly different colour and set a little harder than the lard in the fridge, but it will still be possible to mix it up into a nice consistency again. Bone Broth can also be used as opposed to water. You can also adjust the amount of liquid, should you wish the mayonnaise to be slightly thicker or runny, depending on preference. The brain mayonnaise is a great way of adding fat to your dishes. For every 10ml of brain mayonnaise used, accompany this with approx.10g of meat for a good PKD ratio. 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 brain mayonnaise into various dishes. It's fine to substitute pig brains with veal brains or lamb brains. Video

Regime Type: Without Eggs, Strict PKD (No Allowances) Greaves Pâté Icing Introduction & Inspiration Greaves Pâté is a great product to use when you're looking for a thick and tasty topping for such things as cakes, buns and 'bread', to mention but a few! Add a touch of honey for a slightly sweeter icing or simply enjoy the savoury version. Both are delicious! The icing is simple to make, remains a good consistency in the fridge, can be piped and still remains moist. What more could you need! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 70ml x Greaves Pâté Icing Main Ingredients: 50g Greaves Pâté 10ml Oxtail Cooking Juices (warm) 5g Honey (Optional) Recipe Instructions Add the greaves pâté to a small bowl and use a fork to mash the greaves pâté down slightly. Add in the warm cooking juices and honey (optional) and then mix everything together with a spoon until well combined. Your Greaves Pâté Icing is ready to use. Tips Ideally, purchase your meat and fat from pasture raised animals that are Nitrate, Nitrite & Additive Free. Any ingredients listed as Optional, may or may not be appropriate if you are following Strict PKD with No Allowances. If you are unsure, refer to the Paleolithic Ketogenic Diet Rules document or consult with ICMNI in Hungary ( Home - Nutriintervention ). Any honey should be of organic quality, and is only recommended in small quantities for those who have recovered from any kind of health condition. Check out my Oxtail - Slow Cooker recipe for instructions on how to make the cooking juices. If you do not have any oxtail cooking juices, substitute with another flavourful broth like beef cheek, lamb etc. Use the Recipe Search functionality on the website to discover how to incorporate Greaves Pâté Icing into various dishes. Greaves Pâté has a high fat content so ensure you pair it with meat as required for a good PKD ratio. Video Not available yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Crunchy Lard Spread Introduction & Inspiration Adding a few pork crackling crumbs to any dish can always be a good idea and I am pleased to say that this spread is no exception. The pork crackling crumbs add a new dimension to the deliciously creamy Eskimo Kitchen lard. Try adding this spread to sandwiches or 'bread' to add some extra texture and flavour. I hope you'll enjoy this one. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time N/A Serving Size 100g Pot of Crunchy Lard Spread Main Ingredients: 80g Lard 15g Eskimo Pork Crackling Crumbs (or homemade version) 5g Honey (Optional) Recipe Instructions Mix all the ingredients together in a small glass bowl. Use a spatula to add the mixture into an airtight glass container. Add a couple of extra pork crackling crumbs on top for decoration. Store in the fridge. Tips This spread is delicious used nice and cold from the fridge. 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. Check out my Lard and Pork Crackling - Air Fryer recipe for instructions on how to make your own homemade pork crackling and crumbs. 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 Lard Spread 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) Christmas Snowman Introduction & Inspiration When I think of Christmas, I immediately think of the fun times spent building a Snowman and having snowball battles in the garden with family and friends! This Snowman was a pleasure to build and to devour! It is made with a minimum of ingredients that are all very nutrient dense. Enjoy! X Nic Recipe Overview Preparation Time 15 minutes Cooking Time 25 minutes Serving Size 1 x Very Cute Snowman Main Ingredients: 150g Minced Meat 50g Veal or Beef Liver (chopped into small pieces) 15ml Bone Broth 70g Oven Roasted Bone Marrow (scooped out of the bones) 6g Honey - (Optional) 1 tsp Tallow or Lard for cooking 5g Cooked Parma Ham (Decoration - Optional) 3g Raspberry Jelly (Decoration - Optional) 1 x Blueberry (Decoration - Optional) Recipe Instructions Pre heat the oven to 180c. Chop the liver into small pieces. On a low heat, cook the liver in a little tallow or lard. Allow to cool. Divide the minced meat into 1 ball of 100g and another ball of 50g Divide the liver so that 35g fits inside the 100g ball and 15g fits inside the 50g ball of minced meat. Place the balls on a lined baking tray and cook in a preheated 180c oven for 15-18 minutes. Once the balls have finished cooking, remove the baking tray from the oven and allow to cool. Pour 3/4 of the bone broth mixture slowly over the largest meatball and 1/4 of the bone broth over the remaining meatball, before placing in the fridge. Meanwhile in a pan, melt the roasted bone marrow (which has been scooped out of the bones) with the honey (if using) on low. Stir often. Once the bone marrow has melted as much as possible, use a sieve to strain the contents of the pan into a glass jug. Assembly: The initial step will be to coat the meatballs in the bone marrow mixture. To do this you can either place the meatballs directly to the mixture and use a spoon to coat the balls, or you can use a cocktail stick or wooden skewer through the meat, in order to coat the balls. Once the balls have a good coating of the mixture, place them on a sheet of greaseproof paper and place back in the fridge for the coating to harden. Repeat this process, until both meatballs have a good layer of bone marrow on the outside. Once the meatball coating has hardened then you can place the smaller sized meatball (aka the head of the Snowman) on top of the larger meatball (aka the Snowman's body), and transfer to your preferred serving plate. You can now get creative with the Parma Ham to make a hat and hands for your snowman. You can also use a tiny amount of raspberry jelly for the buttons and blueberry for the eyes. If you have any remaining bone marrow, you can also pour around the base of the snowman to represent the snow. Tips Check out my Bone Broth (Pressure Cooker) recipe for instructions on how to make this. Adding a little honey to the bone marrow, while entirely optional, does make the coating slightly less bland. 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. You can further jazz your Snowman up using the different decoration options mentioned in the ingredients section. Ideally, purchase your meat from pasture raised animals that are Nitrate, Nitrite & Additive Free. 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) Alfredo Style Sauce Introduction & Inspiration If you're not able to incorporate eggs into your sauce preparations, do not despair! Why not try this white, Alfredo style version for your 'pasta' dishes. It's super creamy and delicious! You can also customise this sauce to your liking by adding your favourite PKD herb, should you wish. This version includes some crispy Parma ham, ground up into a fine powder, to give the sauce a savoury note. The sauce is ready in minutes and is very nutrient dense too, so go ahead and experiment! Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x 110ml jug of Alfredo Style Sauce Main Ingredients: 30g Pig Brains - Poached 45g Lard 40ml Bone Broth Salt To Taste (Optional) 5g Crispy Parma Ham Powder (Optional) Recipe Instructions Add the pork brains, salt (optional) and lard to a medium sized glass bowl. Use an electric hand whisk to mix all the ingredients well together until they form a thick, smooth sauce. Slowly pour in the bone broth, little by little, whisking constantly, to obtain the desired thickness of sauce. To add a savoury touch to your sauce, add the crispy Parma Ham Powder and whisk in fully. Use a spatula to add the sauce to a serving jug (or to an airtight container, stored in the fridge for later use). Tips Ideally, purchase your meat, fat and offal from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Check out my Crispy Parma Ham Powder, Brains - Poached, Lard and Pork Crackling - Air Fryer and Bone Broth - Pressure Cooker recipes for instructions on how to make these. Use the Recipe Search functionality on the website to discover how to incorporate this creamy Alfredo Style Sauce into various dishes. Video

Regime Type: Strict PKD (No Allowances), Without Eggs Roast Beef Flour Introduction & Inspiration Transformed from leftover roast beef, this savoury beef 'flour' boasts an ideal consistency for baking buns, making pie bases or coating ingredients. I was inspired to try it after watching a great video called 'Making Meat Flour' on the Allergies Bite but Taste Good YouTube Channel (see the link below). The process to make this 'flour' is quick and easy, so why not give this a try the next time you're baking in the kitchen? Happy Baking! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than one hour Serving Size 1 x 154g Roast Beef Flour Main Ingredients: 421g Beef Joint - Oven Leftovers Recipe Instructions Cook the beef joint in the oven as per the recipe instructions. Once cool, place any leftover meat in an airtight glass container and refrigerate overnight. The Next Day Pre heat your oven to150c. Add the beef to a food processor. Whizz the meat up until you obtain a fine crushed up meat. Line 2 or 3 baking trays with greaseproof paper and then pour the beef bits onto the trays and spread out the beef evenly. Place all the baking trays in the oven and cook for 20 minutes then bring out and use a spatula to turn over the beef bits and check on how dry they're getting. The beef should still feel moist/damp when you touch it with your hands. Place the trays back in the oven and cook for a further 20 minutes and then remove from the oven and check again. If you touch the meat bits now and they feel dry, you know the meat is cooked enough. Should the beef bits still feel a little moist, use the spatula or your hands and give the meat a mix on the baking trays. Place the trays back in the oven for a further 10 minutes (only if needed). If you touch the meat bits now and they feel dry, you know the meat is cooked enough. If there is still a little moisture sensation, then add back to the oven for 5 minutes at a time and then check. Once the beef bits are cool, add them to a coffee grinder (in batches) and blend until they turn into a fine powder. The beef bits or crumbs are also great to use as is for certain recipes, so it's worth trying both textures out. Place the roast beef flour in an airtight container and store it in the fridge until you are ready to use it. Tips A coffee grinder works perfectly to turn the beef crumbs into a fine powder (if required), if you happen to have one handy. The coarse beef crumbs also work very well in certain recipes, so it's worth trying both textures out. Ideally, purchase your meat from pasture raised animals that are Nitrate, Nitrite & Additive Free. Use the Recipe Search functionality on the website to discover how to incorporate beef roast flour into various dishes. As a rough guide1g of roast beef flour is equivalent to 3g uncooked beef for the purposes of this video. Note down the weight of your beef at different stages of the cooking process (uncooked joint of beef, cooked joint, roast beef flour weight) to determine how much meat each 1g of flour equates to. This will help to ensure you maintain a good PKD ratio for your recipes. Check out the 'Making Meat Flour' video on the Allergies Bite but Taste Good YouTube Channel, where they make some wonderful beef 'flour'. Making Meat Flour - YouTube Video

Regime Type: PKD (With Allowances), Without Eggs Heart Shaped Liver Ice Cream With Fresh Strawberries Introduction & Inspiration Indulge in a velvety liver ice cream that boasts a smooth and shiny texture, delicately balanced with just a hint of sweetness. When paired with plump, fresh strawberries and a subtle drizzle of raspberry honey, this frozen treat transcends ordinary desserts. It’s the perfect choice for special occasions—whether you’re celebrating birthdays or Mother’s Day—while still prioritising nutrient-dense ingredients for a guilt-free indulgence. Recipe Overview Preparation Time Less than 30 minutes Cooking Time N/A Serving Size Heart Shaped Liver Ice Cream With Fresh Strawberries Main Ingredients: 45ml Liver Ice Cream 1 - 2 Fresh Strawberries - Sliced Smallholder's Raspberry Honey (Optional) Recipe Instructions Prepare the liver ice cream as per the recipe instructions. 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. Once the ice cream has been made, scoop out the ice cream and place it into some silicone heart moulds. Add the mould tray to the freezer until the heart shaped ice cream has set fully. Once the ice cream has set into heart shapes, remove them from the mould and place them on a serving platter. Meanwhile, quickly rinse your strawberries under running water just before using them. Dry them thoroughly. Hull the strawberries by removing the green cap and pale flesh with a paring knife (On a fully ripe strawberry, you can hull it by gently pulling on the leaves until the stem comes out). Slice the strawberries into thin slices and make a little V shaped incision in the top of each slice so that the slice resembles a heart shape. Decorate the ice cream with the strawberry slices. For a little extra decadence, add a drizzle of raspberry honey over the top of each heart shaped ice cream (optional). Enjoy! Tips Ideally, purchase your meat, fat and offal from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Any ingredients listed as Optional, may or may not be appropriate if you are following Strict PKD with No Allowances. If you are unsure, refer to the Paleolithic Ketogenic Diet Rules document or consult with ICMNI in Hungary ( Home - Nutriintervention ). Any honey or fruit should be of organic quality, and are only recommended in small quantities for those who have recovered from any kind of health condition. Check out my Liver Ice Cream recipe for instructions on how to make this. Smallholder's Raspberry Honey is an acacia honey flavoured with real raspberries, with 100% natural ingredients. Wild raspberries are soaked in crystal-clear acacia honey which gives this handmade speciality its inimitable fruity flavour. You can order this, and other wonderful products, from Eskimo Kitchen in Hungary: Eskimokitchen.eu Video Not available yet....

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) Oxtail - Double Cream Introduction & Inspiration You can obtain the most wonderfully rich cream from whipping oxtail fat! This 'double cream' is perfect when you require a sauce or cream to accompany meat dishes. 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 60ml Oxtail - Double Cream Main Ingredients: 60ml Oxtail Fat Recipe Instructions Melt the Oxtail Fat on a low heat in a small pan. Once the oxtail fat has melted, pour the liquid fat into a medium sized glass bowl and allow it to cool slightly before placing in the fridge for 30 minutes. Remove the bowl from the fridge and use an electric hand whisk to whip the oxtail fat into a 'Double Cream' like consistency. Once you are happy with the texture, cover the glass bowl with some clingfilm and place the bowl in the fridge until you are ready to use it. Tips Check out my Oxtail - Slow Cooker recipe for instructions on how to make oxtail fat. The Oxtail 'Double Cream' will become a little more solid when left in the fridge. Simply use a spoon and give this a quick mix up to obtain the 'double cream' consistency once more. Adding a touch of honey to the oxtail fat prior to whipping it up creates such a delicious flavour and really emulates double cream. Ideally, purchase your meat and animal fats from pasture raised animals that are Nitrate, Nitrite & Additive Free. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Christmas Canapés Introduction & Inspiration These Christmas Canapés are easy to make and tasty to eat! If you are wondering how to combine beef, liver pâté & bone marrow, then look no further! These mini treats, make an ideal snack or apéro during the festive season. I hope you enjoy them! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 7 x Christmas Shapes (will vary depending on the size of your cutter shapes) Main Ingredients: 250g Minced Meat 50g Tallow 40g Oven Roasted Bone Marrow 1 tbsp Honey (Optional) 20g Liver Parfait (per shape) Salt to Taste Decoration: 10g Crispy Parma Ham Flakes (decoration - Optional) Cooked egg yolk & egg white circles (decoration - Optional) Recipe Instructions Prepare a lined baking tray. In a pan, melt the bone marrow and tallow together. Once melted, strain the mixture through a sieve and pour into a glass jar to cool down. Meanwhile, cook the minced beef in a pan on medium heat. Once done, add a little salt to taste and stir well in. Allow the mixture to cool down (for those wanting a slight sweetness to the buns, you can add the honey to the pan and stir in at this point). On the lined baking tray add your Christmas cutter shapes. Fill each shape to almost half the way up with the room temperature cooked minced meat mixture. Now add a small amount of the Liver Parfait on top of the meat mixture. Pour the melted tallow and bone marrow mixture on top of the Liver Parfait to fill the cutter shapes to the top. Place the baking tray in the fridge so that the meat and fat solidify well together. Once the shapes have set, carefully remove them from the metal cutters and place on a serving plate. Decorate the Christmas Canapés for extra effect. Tips Check out my Liver Parfait recipe for instructions on how to make this. To make these Christmas Canapés even more special, it's always nice to add some extra splashes of colour. I used Parma Ham Flakes and some little circles of cooked egg white & egg yolk. Ideally, purchase your meat from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea 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. 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) Beef Shin Sauce Introduction & Inspiration Beef Shin or Shank is a wonderful meat, and so it's no surprise that it's cooking juices can be made into a rich and flavourful meat sauce / gravy. By reducing down the wonderful beef shin cooking juices, you achieve a hearty, substantial and deeply satisfying sauce! Try this out. You'll love the flavour profile it adds to your culinary creations. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 90ml Beef Shin Sauce / Gravy Main Ingredients: 180ml Beef Shin Cooking Juices Salt To Taste Recipe Instructions Pour the beef shin 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 / gravy is becoming. Perform a quick taste test to see if it 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 / gravy will become). Once you are happy with the consistency, carefully pour it from the pan into a serving jug ready for use. Your deliciously flavourful Beef Shin Sauce is now ready to use. Tips Check out my Beef Shin - Slow Cooker recipe for instructions on how to make this delicious meat and cooking juices. Use the Recipe Search functionality on the website to discover how to incorporate Beef Shin Sauce into various dishes. Video Not available yet....

Regime Type: Strict PKD (No Allowances), Without Eggs Creamy Sauce Dip Introduction & Inspiration Indulge in this luscious creamy sauce dip, enriched with the delightful crunch of crispy Parma ham flakes. Perfect for enhancing tartare dishes or elevating canapés, this easy-to-make sauce is also packed with nutrients. I hope you'll enjoy it! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time N/A Serving Size 105ml Creamy Sauce Dip Main Ingredients: 100g Brain Mayonnaise 1 Tsp Parsley - Fresh (Optional) 2g Crispy Parma Ham Flakes 20ml Water or Bone Broth Salt To Taste Recipe Instructions Finely chop the fresh parsley on a chopping board (if using). Add all the ingredients to a glass bowl. Stir the mixture to combine all the mixture together. Add a little more / less bone water or broth depending on how you would like the consistency of the sauce dip. Cover the creamy sauce dip with clingfilm and place in the fridge until ready to use. Tips Ideally, purchase your 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. 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 Brain Mayonnaise, Crispy Parma Ham Flakes and 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 Sauce Dip into various dishes. The creamy sauce dip is a great way of adding fat to your dishes. For every 10ml of dip used, accompany this with approx.10g of meat for a good PKD ratio. Bone Broth can also be used as opposed to water. You can also adjust the amount of liquid, should you wish the dip to be slightly thicker or runny, depending on preference. If you're using the dip with smoked salmon, why not try fresh dill. Video Not Available Yet....

Regime Type: Strict PKD (No Allowances), Without Eggs Offaly Spooky Halloween Soup Introduction & Inspiration What better way to celebrate Halloween than with a ghoulishly good offal soup? Packed with nutrients to keep your wits sharp, this delightfully spooky dish is also devilishly delicious! The soup is divinely creamy with brain, subtly flavored with liver, and features the tender texture of kidney. Altogether, it makes for a perfect, hauntingly wonderful meal to enjoy this Halloween! Happy Halloween! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 2 x Servings Offaly Spooky Halloween Soup Main Ingredients: 190g Lamb Kidney 170g Veal Liver 180g Veal Brains - Poached 70g Oven Roasted Bone Marrow 75g Lard or Tallow 170ml Bone Broth Salt To Taste Decoration: 5 x Mini Halloween Sponges (Optional) 5 x Lamb Kidney Pieces 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. Cut the kidney into small pieces. Add the veal liver with some salt to a high speed blender and liquidise. Pour the liver liquid into a medium sized pan together with all the remaining ingredients. Cook on low heat, stirring from time to time until all the lard has melted and the bone marrow is nice and soft. Meanwhile, in a small frying pan add a little lard. Once the lard has melted and the pan is hot, add the kidney pieces. Cook the kidney on medium heat for 4 or so minutes, stirring from time to time to ensure all the kidney is cooked to your liking. Once the kidney pieces are cooked, remove the frying pan from the heat (reserve 5 pieces for the decoration - optional). Pour the pan contents into a high speed blender and blend the ingredients until you obtain a creamy soup. Pour the soup back into the pan on very low heat and add in the pieces of kidney. Give the soup a stir to ensure the kidney is well mixed in with the creamy liver and brain soup. Taste the soup and add any extra seasoning as required. Pour the soup into the warm serving bowl and add the reserved pieces of kidney and the mini Halloween sponges on top. Enjoy the Halloween fun! Tips Ideally, purchase your offal, 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. Any ingredients listed as Optional, may or may not be appropriate if you are following Strict PKD with No Allowances. If you are unsure, refer to the Paleolithic Ketogenic Diet Rules document or consult with ICMNI in Hungary ( Home - Nutriintervention ). Check out my Oven Roasted Bone Marrow, Bone Broth - Pressure Cooker, Brains - Poached and Mini Halloween Sponges recipes for instructions on how to make these. Video Not available yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Lamb Kidneys in Blankets Introduction & Inspiration Lamb kidneys in blankets is simply another fun way to eat lamb kidney. They are nutrient dense, taste delicious and hold together really well. Admittedly they are a little unusual looking (with an almost heart shaped appearance), but different is good, especially when it comes to nourishing our bodies! x Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less Than 30 Minutes Serving Size 4 x Lamb Kidneys in Blankets Main Ingredients: 120g Lamb Kidneys 20g Eskimo Mangalica Smoked Dwarf Sausage 40g Lard Back Fat Salt To Taste Sauce Idea 50ml Lamb or Oxtail Cooking Juices 1/2 Tsp Smallholder's Blueberry or Raspberry Honey (Optional) Recipe Instructions Pre heat the oven to 175c. Wash or soak (30 minutes prior to cooking) the lamb kidney's under running water to remove any bitterness. Slice the kidneys in half and snip out the tight white core with a sharp knife and/or kitchen scissors. Chop the sausage into 4 even slices, and slice the lard back fat thinly into 4 long and narrow even strips. Grease a deep sided porcelain dish (large enough to fit 4 lamb kidneys in blankets inside). Take a half of lamb kidney and place a slice of sausage in the centre of the inner side of the kidney. Place the back fat in the centre, on top of the lamb kidney half, and roll the back fat around the entire half of the lamb kidney like a blanket. Place the lamb kidney into the greased dish. Proceed in the same way to make the other 3 lamb kidneys in blankets. Place the dish into the centre of the oven and cook for 15 minutes. Once cooked, switch off the oven and add a serving plate to the oven to be warming. While the lamb kidneys are cooking, add the lamb or oxtail cooking juices to a pan. Cook on medium-high heat for 5 - 6 minutes, or until the liquid reduces down to a nice flavourful sauce. Keep an eye on the liquid to ensure it doesn't bubble up into nothing! At the end of cooking, turn off the heat and add the honey to the pan (if using) and stir in well ready to serve. Remove the dish with the lamb kidneys as well as the serving plate, from the oven. Use a spatula to place the lamb kidneys in blankets in the centre of the serving plate and drizzle them with the delicious sauce. Enjoy your meal! Tips 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. Check out my Lamb - Slow Cooker and Oxtail - Slow Cooker recipes for instructions on how to make these. If you're not able to eat pork fat for any reason, slice some thin strips of beef suet. Try and ensure the lard strips are thin and narrow enough to be able to easily roll them around the centre of the kidney halves. As they cook the kidney should curl a little and start to resemble little hearts. Eskimo Smoked Mangalica Dwarf Sausage is a traditional homemade smoked sausage made simply with sea salt and pork, allowing the full flavour of the Mangalica-Duroc pork to shine through. It's also a perfect food for those with allergies or food sensitivities due to the absence of any spices. For best results do not overcook it (it can also be eaten raw). You can order this, and other wonderful products, from Eskimo Kitchen in Hungary: Eskimokitchen.eu Smallholder's Blueberry Honey is an acacia honey flavoured with wild blueberries, with 100% natural ingredients. Wild blueberries are soaked in crystal-clear acacia honey which gives this handmade speciality its inimitable fruity flavour. You can order this, and other wonderful products, from Eskimo Kitchen in Hungary: Eskimokitchen.eu 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....