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

Regime Type: Without Eggs, Strict PKD (No Allowances) Whipped Bone Marrow Introduction & Inspiration Bone Marrow is extremely nutritious, it contains all the nutrients and substances that the body uses to build, repair, and maintain our living bones and connective tissues. It's great as-is, but when whipped up into a creamy texture it's even more wonderful! Whipped Bone Marrow is particularly versatile for so many recipes and has a lovely look and feel to it as well. It can be piped as a topping or can be added to soups to give them a wonderful creaminess, and so much more! I hope you will give this recipe a try and discover for yourself the many wonders of Whipped Bone Marrow. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 70g Whipped Bone Marrow Main Ingredients: 70g Oven Roasted Bone Marrow Recipe Instructions Pre heat the oven to 200c. Roast the marrow bones in the oven in a baking dish at 200c for 25 minutes. Remove the dish from the oven and allow the bones to cool down a little. Scoop the marrow out of each bone and place it in a glass bowl. Let the marrow cool in the glass bowl on the kitchen counter until it's almost at room temperature. Use a hand whisk to whip the bone marrow to your desired consistency ( This may take up to 10 minutes, and can involve an initial whip up, followed by placing the bowl 5 minutes in the fridge to become a little firmer and then another good whip up, until soft peaks start to form). Once the Whipped Bone Marrow is a good consistency, it's ready to use straightaway in recipes or can be covered and placed in the fridge until you need it. Tips Check out my Braised Beef Cheek – Slow Cooker, Sausage Soup, Beef Tongue and Sausage Soup as well as Oxtail and Sausage Soup recipes for ways to use your Whipped Bone Marrow. Depending on the quantity of Whipped Bone Marrow required, the number of marrow bones to use will vary. Try adding a dash of honey for a hint of sweetness to the bone marrow or else a sprinkle of salt for use in more savoury recipes. Try and source good quality bones from pasture raised animals. Any leftover whipped bone marrow should be covered with clingfilm or placed in an airtight container and stored in the fridge and ideally consumed within 2-3 days. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Beef Crackling Strips Introduction & Inspiration Thin, matchstick-like strips of beef crackling serve as an excellent alternative to fried onions. Their delightful crispiness makes them perfect for hotdog or canapé type fillings. Plus, they’re quick and easy to prepare, adding a wonderful amount of healthy fat and flavour to your dishes. I hope you'll try making them. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time N/A Serving Size 25g Beef Crackling Strips (30ml Rendered Fat - Reserve for other recipes) Main Ingredients: 55g Beef Crackling Recipe Instructions Place the beef crackling on a wooden chopping board and using a sharp knife cut the beef crackling into thin, matchstick-like strips. Place the strips in a frying pan over a medium heat and cook for 4 - 5 minutes until the strips have a nice colour to them and are slightly crispy. Drain off any liquid fat and reserve for other recipes. Place the beef crackling strips into a ramekin ready for use. Add a touch of seasoning to the beef crackling strips should you wish. Tips Ideally, purchase your fat from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Check out my Beef Crackling recipe for instructions on how to make this. Use the Recipe Search functionality on the website to discover how to incorporate Beef Crackling Strips into various dishes. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Pork Crackling Crumbs Introduction & Inspiration Pork crackling crumbs are just so delicious and can be used to sprinkle over different dishes, as well as form an integral part of your recipes. They provide colour, flavour and crunch to enhance your culinary delights. I hope you'll try making them! X Nic Recipe Overview Preparation Time Less than 30 minutes (To Note: Ideally freeze your pork crackling overnight so that it's nice and chilled) Cooking Time N/A Serving Size 100g Pork Crackling Crumbs Main Ingredients: 100g Pork Crackling Recipe Instructions Make the Pork Crackling as per the recipe instructions. Place the pork crackling in the freezer (ideally overnight) to ensure the pork crackling is nice and chilled before turning it into crumbs. Pour the desired quantity of the pork crackling in a small mini-blender, and pulse the ingredients until the pork crackling resembles crumbs. Your Pork Crackling Crumbs are now ready to use. Tips Ideally, purchase your meat and fat from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Check out my Lard and Pork Crackling recipe for instructions on how to make pork crackling. Use the Recipe Search functionality on the website to discover how to incorporate pork crackling crumbs into various dishes. If the pork crackling is not sufficiently chilled, when you blend it, it will likely turn into a delicious paste, but not the crumb effect we are looking for in this recipe. Video

Regime Type: Without Eggs, Strict PKD (No Allowances) Creamy Beef Tripe Mash Introduction & Inspiration It's always nice to have a creamy mash topping on hand, and this one doesn't disappoint! It's so easy to make and can be eaten as is or used in a variety of recipes. Tripe is also rich in protein and a number of vitamins and minerals, so your are getting a nice nutrient boost at the same time! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x Bowl Beef Creamy Tripe Mash Main Ingredients: 150g Pressure Cooked Beef Tripe 100ml Hot water (or Bone Broth) 85g Tallow - Melted Salt To Taste Crispy Parma Ham Flakes (Optional - Decoration) Parsley (Optional - Decoration) Recipe Instructions Place the pressure cooked beef tripe in a high-speed blender with the hot water and a touch of salt. Blend until the mixture is smooth, and then pour the mixture into a glass bowl. At this point add the tallow and use an immersion blender to cream the tallow with the tripe mixture. Perform a taste test to see if any additional seasoning is required. Use a fork and add a few swirl patterns to the top of the mash if desired, along with a sprig of parsley, a swirl of melted tallow and some crushed Crispy Parma Ham (optional). The Creamy Beef Tripe Mash is now ready to use. You can enjoy this warm or allow it to cool and then place covered in the fridge until ready to serve. Tips Check out my Beef Tripe - Pressure Cooker recipe for instructions on how to make this. Ideally, purchase your meat and offal from pasture raised animals 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 ). Use the Recipe Search functionality on the website to discover how to incorporate creamy beef tripe mash into various dishes. 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....

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

Regime Type: 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) Bone Marrow and Greaves Spread Introduction & Inspiration This combination arose unexpectedly as I ran out of greaves pâté! Visually, this spread reminds me of a relish when warm, providing some lovely flavour to various dishes and has a slight crunchiness to it from the greaves. It's a great savoury spread, to accompany burgers or 'bread' and is equally delicious with a touch of raspberry. X Nic Recipe Overview ! Widget Didn’t Load Check your internet and refresh this page. If that doesn’t work, contact us. Recipe Instructions ! Widget Didn’t Load Check your internet and refresh this page. If that doesn’t work, contact us. Tips ! Widget Didn’t Load Check your internet and refresh this page. If that doesn’t work, contact us. Video ! Widget Didn’t Load Check your internet and refresh this page. If that doesn’t work, contact us.

Regime Type: Without Eggs, Strict PKD (No Allowances) Bone Marrow Liquid and Crumbs Introduction & Inspiration Once you have oven roasted your bone marrows, you can make bone marrow liquid in addition to bone marrow crumbs. I tend to do this when I am looking to have my bone marrow liquid nice and clear with no little bits in (to make 'chocolate' and ice cream for example). By performing this extra step, you will be able to render off a little extra fat from the bone marrow before sieving it and removing any remaining little bits with a cheesecloth. The result is a delightful liquid that is ready to be used in numerous different ways in recipes. It's the equivalent of liquid gold! What will become of the bone marrow crumbs you ask? I find these are great to add into dressings (like the Creamy Crumble Dressing) and also when making little buns. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 150ml Bone Marrow Liquid 37g Bone Marrow Crumbs Main Ingredients: 187g Oven Roasted Bone Marrow Recipe Instructions Make the oven roasted bone marrow as per the recipe instructions. Remove them from the oven and allow them to cool a few minutes. With a pair of oven gloves, hold the bones and scoop the bone marrow out of each bone over a medium sized pan. (To Note: Place all the empty bones on a plate and once cool, place the bones in a freezer safe container, to make bone broth with later). Place the pan on low-medium heat and cook for approx. 5 minutes to render a little more fat from the bone marrow. Stir regularly. Place a fine meshed sieve over a glass container. Carefully pour the bone marrow from the pan into the sieve. The liquid fat will drain through the sieve into the container. What remains in the sieve are the bone marrow crumbs. Use a spatula to press down on the bone marrow crumbs to extract any remaining liquid fat from the bone marrow. Once there is no further fat falling into the glass container, use the spatula to place the bone marrow crumbs that remain in the sieve, into an airtight glass container. Repeat this process until all the bone marrow in the pan has been poured into the sieve. Allow the bone marrow crumbs to cool down in the container, before placing the lid on the container and storing it in the fridge. To Note: The bone marrow liquid in the glass container can be poured through a cheesecloth into an airtight glass container. This will remove any finer bits still present in the bone marrow liquid that the sieve didn't catch. Allow the liquid to cool down, before placing the lid on the container and storing it in the fridge. Tips Ideally, purchase your meat, fat and bones from pasture raised animals that are Nitrate, Nitrite & Additive Free. Check out my Oven Roasted Bone Marrow recipe for instructions on how to make this. Use the Recipe Search functionality on the website to discover how to incorporate bone marrow liquid and crumbs into various dishes. Video Not Available Yet....

Regime Type: Without Eggs, PKD (With Allowances) Oxtail Munchies Introduction & Inspiration These little buns are packed with flavour and nutrients. They hold their shape well, and yet have a nice soft interior. They have a great PKD ratio as well. Who knew that oxtail could marry so nicely with sour cherries! They are ideal as a healthy light meal when you're on the go, especially while out hiking or on a day trip. I hope you'll give them a try. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 4 x Oxtail Munchies (Mould Tray 5cm diameter, 2cm deep) Main Ingredients: 95g Oxtail Leftovers 40g Beef Crackling 10g Dried Sour Cherries - finely chopped Lard (for greasing) 10g Honey (optional) Decoration (Optional): 5g Dried Sour Cherries 4 x Mini Lard Circles Sprig of Mint Recipe Instructions In a pan on low heat, add the oxtail leftovers and warm them up a little. Once the oxtail is warm, place it in a mini blender, together with the warm beef crackling and the sour cherries (if you have not just made the beef crackling, then heat it up first too). Blend the mixture until the beef crackling is reduced to small bits and all the ingredients are well combined together. Place the mixture from the blender into a bowl. If you would like a slight sweetness to the buns, add a little honey (optional) and mix in. Grease 4 of the small circular holes of a silicone baking mould with the lard. Use a spatula and divide the mixture equally between the four holes, and then use the spatula to smooth the tops of each bun off. Decorate the tops of each bun with sour cherries and little circles of lard (optional). Once the mixture has fully cooled, cover the tray with clingfilm and place the Oxtail Munchies in the fridge, to set fully. Once the Oxtail Munchies have set, remove them from the silicone mould, place them on a serving plate and enjoy! Any leftovers can be stored in an airtight container in the fridge. Tips Ideally, purchase your meat and fat from pasture raised animals that are Nitrate, Nitrite & Additive Free. These buns taste great both savoury and slightly sweet. They are also really handy for taking on picnics or while out hiking and can be made slightly smaller for a good party food option. Any fruit or 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 Oxtail - Slow Cooker and Beef Crackling recipes for instructions on how to make these. Video

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) 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: 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....