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Regime Type: Without Eggs, Strict PKD (No Allowances) Whipped Tallow Fat Introduction & Inspiration Tallow, when whipped up, has such a wonderful texture and when it sets, it's almost like meringue in my mind. Having the option to whip up tallow can be useful for certain recipes when you are looking for a lighter, more airy touch. If you haven't tried whipping tallow up yet, why not give it a go. You may be pleasantly surprised as to how this one change can alter your perception of this amazing, nutrient dense, animal fat. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 100g Whipped Beef Tallow Main Ingredients: 100g Beef Tallow Recipe Instructions Add the tallow to a large glass bowl and leave it out on the kitchen countertop at room temperature until it has become soft enough to work with. (You'll know the tallow is ready to be whipped, when it's possible to mash the tallow with the back of a fork. It should still be slightly firm, but not overly hard) Plug in an electric hand whisk and proceed to whisk the tallow fat on the lowest speed, until you obtain a nice consistency with soft peaks forming. The tallow will whip to a stiff peak stage as well, so keep whisking it until you get the consistency you are looking for. Your Whipped Tallow is now ready to use. Any leftovers can be scooped into an airtight container using a spatula and then placed in the fridge. Tips Bear in mind that it's best to whip your tallow when you're actually going to use it, since once you place it back in the fridge it will go hard again. Whipped Tallow does hold its texture reasonably well, which is a trait I love about it. Ideally, purchase your animal fat from pasture raised animals that are Nitrate, Nitrite & Additive Free. Whipped Tallow can also be spooned into little silicone moulds and frozen. They make great accompaniments to meat dishes for a good fat: protein ratio. Use the Recipe Search functionality on the website to discover how to incorporate this tasty whipped tallow into your recipes. Video Not Available Yet....

Regime Type: Strict PKD (No Allowances), Without Eggs Steak Crackling Burger Patties Introduction & Inspiration These succulent steak crackling burger patties are versatile—you can cook them in the oven or on the BBQ. With their delightful texture, they create a juicy burger experience that pairs perfectly with a wholesome, nutrient-dense burger 'bun'. In the accompanying video, I’ll guide you through making these flavourful patties and assembling a mouthwatering steak burger. I hope you'll enjoy them. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 2 x Tasty Steak Crackling Burger Patties Main Ingredients: 250g Chateaubriand Steak (or similar) 55g Beef Crackling* Salt To Taste Recipe Instructions Chop the steak and beef crackling into smaller pieces with a knife or kitchen scissors. Add the pieces to a mini blender along with some salt. Blend briefly until all the ingredients are well combined, but avoid over blending. Add the mixture to a glass bowl. Place a pastry circle (or burger patty circle) on top of a piece of greaseproof paper. Add half of the patty mixture into the burger patty circle. Use a spoon/burger patty press to press the patty down into a nice burger patty shape. Carefully remove the circle from around the patty. Repeat, to make the second burger patty. If you're not cooking your burger patties straightaway, place the patties in an airtight container in the fridge. Otherwise, go ahead and cook the patties in a shallow dish (to retain the cooking juices) in a 160c oven for 25 minutes, or until cooked to your liking. Drizzle your steak crackling burger patties with any cooking juices to retain a good PKD ratio. Enjoy! Tips Be sure to use a nice, tender piece of steak. 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 Beef Crackling recipe for instructions on how to make this. Use the Recipe Search functionality on the website to discover how to incorporate Tasty Steak Crackling Burger Patties into various dishes, including the delicious Hearty Steak Burger. If you don't have any beef crackling available, then simply use pork back fat, lard, tallow, bone marrow or other animal fat to ensure a good PKD ratio of meat to fat. *The burger patties cook up really well in the oven. A small amount of fat will be rendered during the cooking process (approx. 10g per burger patty), so be sure to pour the juices over your burger at the end to retain a good PKD ratio. If you have an issue with consuming liquid fat, then simply reserve this for another recipe and add some extra fat to the tops of your burger patties to retain a good PKD ratio. Video

Regime Type: PKD (With Allowances) Raspberry Mayonnaise Introduction & Inspiration Creamy Bone Marrow Mayonnaise is already magical, but add some deliciously fresh raspberries to the mix and it takes on an even more amazing flavour! The colour is nice and vibrant for moments when you are looking to have your condiments really stand out visually and provide an extra boost of flavour to a dish. I hope you'll enjoy it! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time N/A Serving Size 111g Pot of Raspberry Mayonnaise Main Ingredients: 45g Raspberries - Fresh 70g Creamy Bone Marrow Mayonnaise 1 x Raspberry (decoration - optional) Recipe Instructions Add the bone marrow mayonnaise and raspberries to a medium glass bowl. Use an electric hand whisk to whisk the raspberries and creamy bone marrow mayonnaise well together until it's nice and smooth. Use a spatula to add the raspberry mayonnaise to an airtight glass container. Pop a fresh raspberry on top of the mayonnaise for decoration (optional) and store the mayonnaise in the fridge until you are ready to use it. Tips Be sure to use free range, organic eggs in your creamy bone marrow mayonnaise. Whether you can eat eggs may depend on your condition, medical history, the time you have been doing PKD and your health goals. If you're unsure, please consult with ICMNI in Hungary ( Home - Nutriintervention ). Any fruit should be of organic quality, and is only recommended in small quantities for those who have recovered from any kind of health condition. Check out my Creamy Bone Marrow Mayonnaise recipe for instructions on how to make this. Use the Recipe Search functionality on the website to discover how to incorporate Raspberry Mayonnaise into various dishes. Video Not Available Yet....

Regime Type: Without Eggs, PKD (With Allowances) Beef Tripe 'Cheesecake' Filling - Sweet Introduction & Inspiration This 'Cheesecake' filling is lovely and smooth. It’s creamy with a taste that’s reminiscent of milk. For me it has an almost perfect 'cheesecake' filling texture, while being totally dairy free. It's an ideal way to whip up some of those old childhood classic desserts such as Cheesecake, with ingredients that won't compromise your health. X Nic Recipe Overview Preparation Time Less than 30 minutes (To Note: The 'Cheesecake' Filling needs to be placed in the freezer for at least 24 hours once made) Cooking Time - Serving Size 1 x 200g Beef Tripe 'Cheesecake' Filling - Sweet Main Ingredients: 100g Pressure Cooked Beef Tripe 75ml Bone Broth 40g Oven Roasted Bone Marrow 15g Honey - Local & Organic Recipe Instructions Place all the ingredients (with the exception of the honey) into a pan on low heat, and stir until the bone marrow has rendered a lot of it's fat. Pour all the ingredients into a high speed blender container. Add the honey to the blender container, screw the lid on and blend all the ingredients until nice and smooth. Pour the mixture into a Ninja Creami Pot and freeze for 24+ hours. Remove the Ninja Creami Pot from the Freezer and use the 'Light Ice Cream' function to prepare the 'Cheesecake' filling. (To Note: This may take 4 or even 5 blends until a good consistency is reached, so be patient). Once the 'Cheesecake' filling consistency is to your liking, it's ready to use in a variety of recipes, and will keep it's consistency in the fridge. If you are not using the 'Cheesecake' filling immediately, store it in an airtight container in the fridge. Tips Ideally, purchase your meat and offal from pasture raised animals that are Nitrate, Nitrite & Additive Free. Any honey should be local and organic and is only recommended in small quantities for those who have recovered from any kind of health condition. Check out my Beef Tripe - Pressure Cooker and Bone Broth - Pressure Cooker recipes for instructions on how to make these. Check out my Birthday 'Cheesecake' recipe for ideas on how to use your 'Cheesecake' Filling. If you do not happen to have a Ninja Creami device, then all is not lost. You s hould still be able to make this 'Cheesecake' filling. You will simply need to remove the pot from the freezer and allow the contents to soften sufficiently, before giving it a good mix up to get the consistency you're looking for. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Beef Steak and Smoked Mangalica Kolozsvari Bacon Introduction & Inspiration An extremely tender cut of meat, with some amazing flavours coming from the smoked Mangalica Kolozsvari Bacon. Lovely and satisfying, and so simple to prepare. 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 Serving Main Ingredients: 150g Chateaubriand Beef Steak 50g Smoked Mangalica Kolozsvari Bacon Salt To Taste Recipe Instructions On a wooden chopping board, cut a few slices of bacon. Place the bacon slices in a frying pan on medium-high heat, and allow them to cook for a minute or so on each side. Add the steak to the centre of the pan and cook, turning with kitchen tongs, until the steak is prepared to your liking and the bacon is nice and crispy. Remove the steak and bacon onto a serving plate, add a touch of salt to the steak (optional) and pour the cooking juices over the top. Enjoy! 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. Kolozsvari is a type of traditional smoked bacon from the Cluj-Napoca region of Romania. It crisps up beautifully in the pan. You can order it from Eskimo Kitchen in Hungary Eskimokitchen.eu Their products are all free from harmful additives and preservatives and they have a wonderful selection of produce. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Beef Tripe With Beef Flakes Introduction & Inspiration Beef Tripe With Beef Flakes are a wonderful alternative to flour in many recipes and are so versatile when you simply need an ingredient for coating meat, for incorporating into main meal or dessert mixtures or for sprinkling on top of recipes to add extra flavour and texture. They are well worth a try as they are so easy to make, and are full of nutrient dense ingredients. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x 120g Beef Tripe With Beef Flakes Main Ingredients: 3 x Beef Tripe Sheets With Beef Recipe Instructions Make the Beef Tripe Sheets With Beef as per the recipe instructions. Roughly tear up your Beef Tripe Sheets With Beef and place in a food processor, and then place the lid on the processor and set it on high speed until you achieve the desired flake size (Bigger flakes just require a quick whizz around, and with a slightly longer blend you can achieve a finer powder, similar to flour). Pour the Beef Tripe With Beef Flakes into an airtight container if you are not using them straightaway, and store in the fridge. Your Beef Tripe With Beef Flakes are ready to use. Tips Ideally, purchase your meat and offal from pasture raised animals that are Nitrate, Nitrite & Additive Free and try and use white sea salt or rock salt that contains no anticaking agents or other additives. Beef Tripe With Beef Flakes can be used in a number of ways. Use the Recipe Search functionality on my website to discover more. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Oxtail Crunch Rolls Introduction & Inspiration I am always looking for new ways to present simple ingredients that go well together. These oxtail crunch rolls have all the crispiness of the cooked Parma ham combined with the smoothness of the oxtail and whipped oxtail fat filling. All, nicely drizzled with an oxtail sauce reduction that provides a nice intense flavour to the dish. These crunch rolls could also be served as finger food at parties with the sauce served on the side as a dipping sauce. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x Serving Main Ingredients: 4 x Crispy Parma Ham Rolls (60g Weight) 80g Oxtail Leftovers 85g Whipped Oxtail Fat 75ml Oxtail Cooking Juices (to make a Sauce Reduction of approx 40ml) Salt To Taste Recipe Instructions In a pan on low heat, re heat the oxtail leftovers and stir from time to time. While the oxtail is reheating, pour the oxtail cooking juices into a pan and bring it to a boil over a low-medium heat. Cook, until the juices have reduced the liquid to the desired consistency for the sauce reduction. Once the oxtail leftovers are warm, place them in a mini blender to make the meat slightly finer in texture (as we will be using a piping bag ultimately to pipe the ingredients through a large piping nozzle). Once the oxtail leftovers have been blended, add these to a glass bowl along with the whipped oxtail fat. Use a spatula to combine both ingredients well together. Now use a spatula to scoop the ingredients into a piping bag with a large piping nozzle. Assembly of Oxtail Crunch Rolls: Place the Crispy Parma Ham rolls on a plate. Place each roll on its end. Now use your piping bag to pipe the ingredients into each of the rolls until they are full to the top with the mixture. You can now lay each of the filled rolls side by side, in a serving dish. Drizzle the Oxtail Crunch Rolls with the sauce reduction and enjoy! Tips These rolls can also be used as finger food at parties. Simply serve the sauce as a dipping sauce on the side. Ideally, purchase your meat and fat from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Check out my Oxtail Slow Cooker, Whipped Oxtail Fat and Crispy Parma Ham recipes for instructions on how to make these. Sauce Reduction - In cooking, reduction is the process of thickening and intensifying flavour of a liquid mixture , in this case oxtail cooking juices, by simmering or boiling. Reduction is performed by simmering or boiling the cooking juices until the desired concentration is reached by evaporation. This is done without a lid, enabling the vapour to escape from the mixture. Video

Regime Type: Without Eggs, Strict PKD (No Allowances) Beef Tripe Flakes Introduction & Inspiration Beef Tripe Flakes are a wonderful alternative to flour in many recipes and are so versatile when you simply need an ingredient for coating meat, for incorporating into main meal or dessert mixtures or simply for sprinkling on top of recipes to add extra flavour and texture. They are well worth a try, and are full of nutrient dense ingredients. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 130g Beef Tripe Flakes Main Ingredients: 3 x Beef Tripe Sheets Recipe Instructions Make the Beef Tripe Sheets as per the recipe instructions. Roughly tear up your 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 Tripe Flakes into an airtight container if you are not using them straightaway, and store in the fridge. Your Beef Tripe Flakes are ready to use. Tips Ideally, purchase your offal from pasture raised animals that are Nitrate, Nitrite & Additive Free. Check out my Tripe Sheet recipe for instructions on how to make this. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Lard and Pork Crackling - Pot on the Stove Introduction & Inspiration Making lard and pork crackling in a pot on the stove is straightforward, especially if the ultimate goal is to make lard and have the pork crackling as a spin-off of that process. My preferred method for pork crackling crispiness is using the air fryer, but if that's not an option, this is a very good alternative method. It is quick and easy, doesn't require lots of clean-up and is not overly time-consuming. The result is a smooth and creamy lard which has a very mild flavour and no aftertaste. It's ideal for all types of cooking. Give this a try and I am sure you'll be pleased with the results! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than one hour Serving Size 330g Lard 75g Pork Crackling Main Ingredients: 475g Pork Back Fat Salt to Taste (Optional for seasoning the Pork Crackling) Recipe Instructions Chop the pork back fat into 2 cm cubes approx. Place the cubes into a tall pot that will hold a good amount of cubes. Melt the cubes on a low-medium heat (#4 or 5 for my stove which goes up to #9 ), stirring every few minutes until most of the fat has rendered (this could take approx. 30-35 minutes) and the pork crackling is to your liking. Check the cubes every few minutes towards the end of the cooking time to ensure they don't overcook. Carefully remove the pork crackling with some kitchen tongs or a slotted spoon, and place them into an airtight glass container. If you like these with a touch of salt (depending on what recipes you will be using them in), now is the perfect time to add some while they're warm. Once the Pork Crackling has cooled down, it can be stored in the fridge with a lid on for several days (although I have found that it doesn't last that long!). The rendered liquid, lard, in the base of the pot can be poured through a cheesecloth into an airtight glass container (sterilised just before with hot water). This will remove any finer bits still present in the lard. Allow the liquid to cool down, before placing the lid on the container and storing it in the fridge. Enjoy! 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. Use the Recipe Search functionality on the website to discover how to incorporate lard and pork crackling into various dishes. You can also prepare your pork cracklings and lard using an air fryer. Refer to my other recipe on this. While it can be tempting to add salt to the pork while it is cooking, I tend to only salt my pork crackling once I have removed it from the pot, since I want the lard I am making to be as pure as possible and without any added salt. Pork Crackling can be used as your fat accompaniment for many recipes, as a change from other animal fats. Lard is a nutritious animal fat that you can make in your own kitchen without any special equipment. It has several advantages over other oils/fats, not least that it has one of the highest smoke points, so it is less prone to oxidative degradation. This makes it an excellent fat to use for frying and deep-frying. Video Not Available Yet....

Regime Type: PKD (With Allowances) Veal Tartare Introduction & Inspiration Simple and ideal for summer, this veal tartare is lovely and refreshing. Made from finely diced veal, it offers a delicious blend of flavours. The creamy mix is balanced with the satisfying crunch of the crispy beef crackling. To serve, you can either roll the tartare in the delicate wafers or enjoy it as is or as a filling in taco form. Veal tartare, is a quick, easy-to-prepare dish that bursts with deliciousness. 🌟 Enjoy! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x Veal Tartare Main Ingredients: 1 x Crispy Wafer 100g Veal* 1 x Egg Yolk (hard boiled) 16g Beef Crackling Strips 30ml Creamy Bone Marrow Mayonnaise Fresh Dill - finely chopped (Optional) Salt To Taste Recipe Instructions Dice the veal and season it with the salt. Set aside. Crumble the hard boiled egg yolk and set aside. Assemble the dish by placing a crispy wafer in the centre of a serving dish. Add the bone marrow mayonnaise to the centre of the crispy wafer and use a spoon or spatula to spread the mayonnaise out. Now add the diced veal pieces on top of the mayonnaise. Crumble the egg yolk over the top of the veal and top with the beef crackling strips and a sprinkle of fresh dill (optional). Enjoy! Tips *As most veal is fairly tender, you can use more cuts for a raw tartare than you could with beef, so sirloin, fillet, leg and flank can be used. Try and make your tartare with very fresh veal. 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. Be sure to use free range, organic eggs. Whether you can eat eggs may depend on your condition, medical history, the time you have been doing PKD and your health goals. If you're unsure, please consult with ICMNI in Hungary ( Home - Nutriintervention ). Any ingredients listed as Optional, may or may not be appropriate if you are following Strict PKD with No Allowances. If you are unsure, refer to the Paleolithic Ketogenic Diet Rules document or consult with ICMNI in Hungary ( Home - Nutriintervention ). Any vegetables 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 Crispy Wafer, Oven Roasted Bone Marrow, Beef Crackling Strips and Creamy Bone Marrow Mayonnaise recipes for instructions on how to make all of these. If you do not have any beef crackling handy then you can substitute with pork crackling or little cubes of back fat. You need to add For an egg free version of this dish, replace the mayonnaise with brain mayonnaise and the egg yolk crumbs with Crispy Parma ham flakes and only add half the amount of beef crackling strips. Video Not available yet...

Regime Type: PKD (With Allowances) Creamy Crumble Dressing Introduction & Inspiration This creamy crumble dressing has a nice combination of crunch and creaminess to it, and is great to add healthy fats to accompany your meat dishes. The texture is also really good and is easily spreadable. I hope you like it. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 95g Pot of Creamy Crumble Dressing Main Ingredients: 30g Eskimo Pork Crackling Crumbs (or homemade version) 35g Bone Marrow Crumbs 30g Creamy Bone Marrow Mayonnaise Recipe Instructions Pour all the ingredients into a medium glass bowl. Use a spatula to mix all the ingredients well together so that the crumbs are well coated in the mayonnaise. Add the creamy crumble dressing to an airtight container with the help of a spatula. Store the crumble dressing in the fridge until you are ready to use it). Tips Ideally, purchase your meat, fat and bones from pasture raised animals that are Nitrate, Nitrite & Additive Free. Be sure to use free range, organic eggs for the mayonnaise. Whether you can eat eggs may depend on your condition, medical history, the time you have been doing PKD and your health goals. If you're unsure, please consult with ICMNI in Hungary ( Home - Nutriintervention ). Check out my Creamy Bone Marrow Mayonnaise, Lard and Pork Crackling - Air Fryer and Bone Marrow Liquid and Crumbs recipes for instructions on how to make these. Use the Recipe Search functionality on the website to discover how to incorporate the Creamy Crumble Dressing into various dishes. Once in the fridge, the creamy crumble dressing will become a little firmer, so when you're ready to use it, just give it a quick stir up. Video

Regime Type: Without Eggs, PKD (With Allowances) Birthday ' Cheesecake' Introduction & Inspiration Special occasions, call for a special treat that you can enjoy with friends or family without feeling guilty, as the ingredients are nutrient dense. I made this special Birthday 'Cheesecake' for my own birthday this year, and I found it to be so delicious and filling. I hope you'll give it a try too! X Nic Recipe Overview Preparation Time Less than 30 minutes (To Note: The 'Cheesecake' Topping needs to be made 24 hours in advance) Cooking Time - Serving Size 1 x Heart Shaped 'Cheesecake' (Approx. 9cm x 7cm x 3cm) Main Ingredients: 'Cheesecake' Topping Ingredients: 70g Beef Tripe 'Cheesecake' Filling - Sweet 'Cheesecake' Base Ingredients: 60g Greaves Pâté 3g Honey 'Cheesecake' Filling ingredients: 40g Crispy Parma Ham (Reserve 1 tbsp for the 'Cheesecake' Decoration) 'Cheesecake' Decoration: 10g Beef Crackling 1 Tbsp Crispy Parma Ham Recipe Instructions 'Cheesecake' Base Instructions: In a small glass bowl, mix the Greaves Pâté and honey together until they are well combined. On a small board or tray add a piece of greaseproof paper, and then place a pastry cutter shape on top (I chose a heart but it could be a circle or square etc). Add the contents from the bowl into your cutter shape and smooth the top off using a spatula. Place the board or tray with the shape on, level in your freezer, so that the 'Cheesecake' Base sets. Once set, you can remove the pastry cutter carefully from around the 'Cheesecake' Base, and place the base into an airtight container and keep it in the freezer until you are ready to use it. 'Cheesecake' Topping Instructions: Make the Beef Tripe 'Cheesecake' Topping per the recipe instructions. On a small board or tray add a piece of greaseproof paper, and then place the pastry cutter shape on top (the same one you used to make the 'Cheesecake' Base with). Add the 'Cheesecake' filling to your cutter shape and smooth the top off using a spatula. Place the board or tray with the shape on, level in your freezer, so that the 'Cheesecake' Topping sets. Once set, you can remove the pastry cutter carefully from around the 'Cheesecake' Topping. ‘Cheesecake’ Assembly: Remove the Cheesecake 'Base' from the freezer. Place the 'Cheesecake' Base in the centre of a serving plate. At this point you can crush the Crispy Parma Ham into little pieces in your hand (or use a plastic bag and rolling pin) and then sprinkle them on top of the 'Cheesecake' Base. (Just reserve about 1 tbsp for the 'Cheesecake' Decoration) Next, carefully add the 'Cheesecake' Topping on top of the Parma Ham so that it's nice and symmetrical with the base. Decorate the contours of the heart shape with little cubes of beef crackling all the way around. At this point you can add the remaining 1 tbsp of Crispy Parma Ham on to the top of the 'Cheesecake' inside the beef crackling heart shape. In the centre of the cheesecake, add a Birthday Candle (I placed mine on a Star Shaped piece of lard that I had frozen briefly). Enjoy! Tips Check out my Beef Tripe 'Cheesecake' Filling - Sweet for instructions on how to make this. Ideally, purchase your meat from pasture raised animals that are Nitrate, Nitrite & Additive Free. Any honey should be local and organic and is only recommended in small quantities for those who have recovered from any kind of health condition. Video

Regime Type: Without Eggs, Strict PKD (No Allowances) Pork Jelly Cubes Introduction & Inspiration Pork gelatine is a great source of amino acids, which support a healthy mood, strong bones, smooth skin and proper muscle synthesis. These Pork Jelly Cubes are so useful in so many recipes, you'll wonder how you ever lived without them! The inspiration for this recipe came from one of ICMNI's Nutritional Consultants, Orsolya Szathmári who has produced many amazing PKD recipes and Cookbooks (see TIPS section below). My recipe is modelled around Orsolya's Milky Pork Jelly recipe, so that you can all make this wonderfully rich and nutrient dense substance! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time More than 60 minutes Serving Size 3 x Glass Containers (Total Volume 1686ml) Main Ingredients: 1 kg Pork Skin Salt Recipe Instructions Wash the pork skin under running water to remove any obvious impurities. Place the pork skin in a large pot on the stove. Cover the pork skin with water and place the lid on top, and then bring the water to a boil and cook for 8 minutes longer. Drain the water out of the pot, and allow the pork skin to cool down enough to handle. Place the pork skin on a large wooden chopping board skin side down, and use a sharp knife to remove as much of the fat layer as possible. Turn the pork skin over so that the skin side is on top. Rub the skin with salt to clean it as much as possible, and also run the knife over the surface of the skin to try and remove any obvious hairs that remain on the skin surface. Next, cut the pork skin up into strips or dice it, add it to a large colander, and give it a good wash to remove the salt. Add the pork skin back into the large pot (from earlier) and cover the pork skin with enough water to just cover it, then boil again and cook for about 1 hour, or until soft. Let the pork skin cool down for several minutes and then tip the pork skin and all the liquid from the pot into a large sized blender. Blend the pork skin until smooth and homogeneous. Pour the mixture from the blender into several glass containers. Allow the mixture to cool, before placing the containers into the fridge to set fully (allow several hours). Once set, cut up the pork skin into similar sized cubes. If you are not planning on using the pork jelly cubes in the next few days, transfer them into large freezer safe, airtight containers and freeze the cubes in smaller portions for later use. Tips The inspiration for this recipe came from one of ICMNI's Nutritional Consultants, Orsolya Szathmári who has produced many amazing PKD recipes and Cookbooks. Please take the time to visit Orsolya's website and discover many wonderful PKD Cookbooks : www.orsolyaszathmari.com Ideally, purchase your pork skin from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Use the Recipe Search functionality on the website to discover how to incorporate pork jelly cubes into various dishes. Make sure your blender is big enough to fit in all the liquid. Or, if need be, blend the mixture in batches. Pork gelatine is a great source of amino acids, which support a healthy mood, strong bones, smooth skin and proper muscle synthesis. Video

Regime Type: Without Eggs, Strict PKD (No Allowances) Mini Jelly Christmas Shapes Introduction & Inspiration These mini jelly shapes are a fun thing to make over the festive period. They have a nice taste to them with an extra crunch provided by the pork crackling crumbs. While not sweet, they make for a pretty decoration for Christmas dishes. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 25 x Mini Jelly Christmas Shapes Main Ingredients: 100g Pork Jelly Cubes Garnish 5 - 10 g Pork Crackling or Beef Crackling Crumbs (Optional) Recipe Instructions Add the pork jelly cubes to a pan on low heat. Use a spatula and continue to stir the ingredients, until all the pork jelly cubes have melted. Carefully pour the mixture into a mould full of little Christmas shapes. Should you wish, add some sprinkles of the pork/beef crackling crumbs to the top of each shape. Add the mould on top of a plate (to keep the mould level) and place it in the fridge for the shapes to set. This will be very quick (less than 30 minutes). Once the shapes are set, remove the mould from the fridge and carefully transfer the shapes from the mould into an airtight container. Store the jelly shapes in the fridge until you're ready to use them. Tips Ideally, purchase your fat and pork skin from pasture raised animals that are Nitrate, Nitrite & Additive Free. Check out my Pork Jelly Cubes recipe for instructions on how to make this. Use the Recipe Search functionality on the website to discover how to incorporate Mini Jelly Christmas Shapes into various dishes. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Lard and Pork Crackling - Air Fryer Introduction & Inspiration Lard is a natural fat that you can make in your own kitchen without any special equipment. It has several advantages over other oils/fats, not least that it has one of the highest smoke points, so it is less prone to oxidative degradation. This makes it an excellent fat to use for frying and deep-frying. The process for making lard couldn’t be simpler and is very similar in fact to how I make tallow and beef crackling. The pork crackling is such a delicious gift from rendering down the pork fat! The fat renders lovely in the air fryer without the need to use any water, so the lard is less likely to spoil down the road. The result is a smooth and creamy lard which has a very mild flavour and no aftertaste. It's ideal for all types of cooking. I hope you give making lard at home a try and let me know how you get on. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than one hour Serving Size 1170ml Lard 457g Pork Crackling Main Ingredients: 1900g Pork Back Fat Salt to Taste (Optional for seasoning the Pork Crackling) Recipe Instructions Pre Heat the air fryer to 180c. Chop the lard on a wooden chopping board into 2 cm cubes approx. Place the cubes in the basket of an air fryer. Air fryer the cubes, stirring periodically until the cubes reduce in size and most of the fat is rendered. Below are some rough guidelines on settings to use to melt/render your lard (these are what I use for my Op500EU Ninja Tendercrisp machine). Temperature Setting 180c - cook for 10 minutes Stir Temperature Setting 180c - cook for 10 minutes Stir Temperature Setting 180c - cook for 10 minutes Stir Temperature Setting 185c - cook for 8 minutes Stir Temperature Setting 185c - cook for 3 minutes Carefully remove the pork crackling with some kitchen tongs, and place them into an airtight glass container. If you like these with a touch of salt (depending on what recipes you will be using them in), now is the perfect time to add some seasoning while they're warm. Once the Pork Crackling has cooled down, it can be stored in the fridge with a lid on for several days (although I have found that it doesn't last that long!). The rendered liquid, lard, in the air fryer container can be poured through a sieve (ideally containing a cheesecloth bag, to remove any finer bits still present in the lard) into an airtight glass container (that can be sterilised with boiling water). Allow the liquid lard to cool, before placing the lid on the container and storing it in the fridge. Tips Ideally, purchase your fat from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Use the Recipe Search functionality on the website to discover how to incorporate lard and pork crackling into various dishes. If you do not have an air fryer, don't despair. You can simply melt the pork fat in a large pot on the stove. It will take a little longer, but the results are well worth the effort! While it can be tempting to add salt to the pork while it is cooking, I tend to only salt my pork crackling once I have removed it from the air fryer, since I want the lard I am making to be as pure as possible and without any added salt. Pork Crackling can be used as your fat accompaniment for many recipes, as a change from other animal fats. Simply weigh everything during the cooking process, so that you can determine how much fat the pork crackling actually represents. Lard made from ''free-range'' pasture-raised pigs is a good source of fat soluble vitamins D and K2. Video

Regime Type: PKD (With Allowances) Brainy Milkshake Introduction & Inspiration Share this brainy milkshake on Halloween for a mind blowing treat! It's creamy and delicious and scarily easy to make. Go wild and try it out. It's spookily good! Happy Halloween! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 350ml Brainy Milkshake (serves 2) Main Ingredients: 100g Egg and Brain Ice Cream 250ml Bone Broth Decoration Crispy Parma Ham Flakes Recipe Instructions Make the Egg and Brain ice cream as per recipe instructions and freeze for 24 hours, before making the ice cream in your Ninja Creami device. Place the ice cream into an empty Ninja Creami pot along with the bone broth and choose 'Milkshake'. When the Program ends, remove the pot from the machine. Pour your brainy milkshake into a Halloween mug, add a couple of glass straws and sprinkle some crispy Parma ham flakes over the top. Share your creamy brain milkshake with someone special. Happy Halloween! Tips Check out my Egg and Brain Ice Cream, Bone Broth - Pressure Cooker and Crispy Parma Ham Flakes recipes for instructions on how to make all these. Be sure to use free range, organic eggs to make the ice cream. 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

Regime Type: PKD (With Allowances) Basic Tripe Sponge Base Introduction & Inspiration This basic tripe 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! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x Basic Tripe Sponge Base (Square 21cm x 21cm) Main Ingredients: 35g Pressure Cooked Beef Tripe Leftovers 20g Tallow 105ml Egg Yolk 20g Honey (Optional*) Salt To Taste Recipe Instructions Pre heat the oven to 160c. Place the tallow, pressure cooked tripe, 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 high speed blender. Add the egg yolk to the blender and blend all the ingredients until they're well combined. Pour the mixture into a lined silicone mould tray. Put the tray on a baking tray and place 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 base to rest on the countertop to cool a little, 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 tripe 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 version, 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 Beef Tripe - Pressure Cooker and Beef Crackling (for Tallow) recipes for instructions on how to make these. Use the Recipe Search functionality on the website to discover how to incorporate basic tripe sponge base into various dishes. Vary the silicone mould shape based on your needs. This makes a wonderful heart shaped sponge base for Valentine's Day ;-) 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 tripe your leftovers represent. Video Not Available Yet....

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

Regime Type: Without Eggs, Strict PKD (No Allowances) Parma Ham & Beef Tripe 'Hummus' Introduction & Inspiration It can be really helpful to have a quick hummus recipe on hand for company or to add to a meal. Try it as a dip with Parma Ham Crisps or Liver Crisps, as a sauce on burgers, or with grilled kebabs, the options are endless. I hope you will enjoy it! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time - Serving Size 1 x Medium Sized Bowl Main Ingredients 125g Pressure Cooked Beef Tripe 40ml Warm Water Salt To Taste 18ml Tallow - melted 20g Crispy Parma Ham Decoration (Optional) : Sprinkle some Crispy Parma Ham on top 3 x Redcurrants Recipe Instructions In a blender, add all the ingredients with the exception of the tallow. Blend on high for 10-20 seconds until the ingredients are combined. Pour the blender contents into a serving dish. Add the melted tallow slowly to the serving dish and stir in (save a few drops for the top as decoration). Taste the mixture and add salt to taste (optional). Use a fork to make a swirly pattern on top of the 'hummus'. Decorate the top of the 'hummus' with some crushed up cooked Parma Ham and redcurrants (optional) Tips Add a little extra water if you prefer a more free flowing 'hummus'. Keep the hummus refrigerated in an airtight container. This hummus is great served with Parma Ham crisps. 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: Without Eggs, PKD (With Allowances) Creamy Liver Milkshake Introduction & Inspiration This Creamy Liver Milkshake makes for a refreshing drink during any season. It's amazingly smooth and creamy, and so quick to make. This will make an excellent addition to the beverage options on those hot summer days! I hope you will give it a try. I am sure it will not disappoint! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x 275ml Creamy Liver Milkshake Main Ingredients: 150ml Bone Broth (Cold) 50g Liver Ice Cream 3 Ice cubes - optional Recipe Instructions Whip up your Liver Ice Cream in the Ninja Creami using the 'Light Ice Cream' program Add all the ingredients to a blender, including ice cubes (if using). Blend for 20-30 seconds or on a 'Smoothie' setting on a blender, if you happen to have one. Pour the milkshake into a large enough glass and serve immediately with a glass straw and a wafer decoration. Tips Ideally, purchase your meat and offal from pasture raised animals that are Nitrate, Nitrite & Additive Free. Check out my Bone Broth - Pressure Cooker and Liver Ice Cream recipes for instructions on how to make these. Feel free to add some Parma Ham sprinkles to the top of the milkshake and a Tripe Wafer on the side of the glass. This drink tastes nice in winter (you can even try it with hot bone broth!), and will be even more refreshing on a warm summer's day! Video

Regime Type: PKD (With Allowances) Bone Broth and Parma Ham Mayonnaise Introduction & Inspiration The goal was to make use of the fat layer that forms on top of the juices created when making bone broth, and this recipe doesn't disappoint! The light savoury flavour of the mayonnaise from adding in the cooked Parma Ham at the end really complements the very mild flavour of the bone broth fat. The mayonnaise, while it hardens slightly in the fridge, is still nice and spreadable. It' s definitely worth trying out and seeing what you think. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time - Serving Size 1 x 125g Bone Broth and Parma Ham Mayonnaise Pot Main Ingredients: 105ml Bone Broth Fat 2 x Raw Egg Yolks 20g Crispy Parma Ham Salt to Taste (Optional) 5g Honey (Optional) Recipe Instructions 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 like I do). Add a touch of salt (optional) to the egg yolks and then use an immersion blender or whisk to give the egg yolks a good mix. Add the Bone Broth Fat drop by drop for the first few minutes. Gradually pour tiny amounts of the bone broth fat into the egg mixture and continue blending. As the mixture begins to thicken and more of the bone broth fat has been added, you can start to add the fat more quickly until the mayonnaise is still a little liquidy (since the bone broth fat will harden further in the fridge). At this point you can crush the Crispy Parma Ham into little pieces in your hand (or place the Parma Ham in a plastic bag and use a rolling pin to crush it) and then add them to the mayonnaise. You can also add in a very small amount of honey (optional) or any other extras should you wish and combine well. Use a spatula to spoon the Bone Broth and Parma Ham 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 Bone Broth Fat Make the Bone Broth fat as per my Bone Broth - Pressure Cooker recipe instructions. Allow the Bone Broth fat to cool on top of the bone broth liquid. Once the Bone Broth fat has set, remove this from the jar and place in a bowl. If the bone broth fat isn't soft, then simply warm it up slightly in a pan so that it's more liquid and ready to be used to make the mayonnaise. Be sure to use free range, organic eggs, as well as organic honey. 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 ). 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. Remember that the Bone Broth & Parma Ham Mayonnaise will harden a little when you place the mixture in the fridge, so it's best to make the mayonnaise slightly on the runny side so that it is a good consistency for spreading. Video Not Available Yet....

Regime Type: PKD (With Allowances) Parma Ham Brunch Introduction & Inspiration A quick, easy and filling snack or main meal that is super delicious and creamy. The crispy bread makes for the perfect sandwich base for the Parma ham and crumble topping. I hope you'll give these a try. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less Than 30 minutes Serving Size Parma Ham Brunch Main Ingredients: 4 x Crispy Tripe Bread Slices 60g Parma Ham (or similar - 4 slices) 25g Creamy Crumble Dressing Recipe Instructions Make the crispy tripe bread slices as per the recipe instructions, and cut into slices. Place the bread slices on a serving plate. Use a table knife to spread the creamy crumble dressing on top of each slice of bread. Top the bread slices with the rolled Parma ham slices. Serve warm, or cold. Both taste delicious! Tips Ideally, purchase your meat, fat and offal from pasture raised animals that are Nitrate, Nitrite & Additive Free. If you do not have any tallow on hand for frying, use lard or another animal fat. Check out my Crispy Tripe Bread and Creamy Crumble Dressing recipes for instructions on how to make these. Be sure to use free range, organic eggs to make the bread slices. 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

Regime Type: Without Eggs, PKD (With Allowances) Creamy Brain Ice Cream Introduction & Inspiration Creamy Brain Ice Cream has a very subtle taste to it, which is ideal for those who are new to brains and wanting to give them a go. It whips up incredibly well in the Ninja Creami and is just so creamy in texture. It's a wonderful ice cream to try for those special occasions. I hope you'll enjoy this new version of ice cream. 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 435ml Pot of Creamy Brain Ice Cream Main Ingredients: 135g Bone Broth 100g Oven Roasted Bone Marrow 150g Pig Brains - Poached 25g Pork Jelly Cubes 55g Honey 1/2 Tsp Salt Recipe Instructions Add the pork brains, pork jelly, oven roasted bone marrow and salt to a pan on medium heat. Mix the ingredients from time to time. Cook until all the pork jelly has melted. Remove the pan from the heat and place the ingredients into a large high speed blender. Give the ingredients a quick blend. Meanwhile, in a separate pan, add the bone broth and the honey. Cook on a low-medium heat until the honey has all melted, stirring occasionally. Add the bone broth mixture into the high speed blender with the pork brains mixture. Blend the mixture until nice and smooth. Pour the mixture back into the pan to cool for 10 - 15 minutes. Perform a taste test. Add a touch more salt as required. Pour the ice cream into a Ninja Creami pot. Allow the ice cream mixture to cool down completely. Place the lid on your pot, and place it upright (& level) in the freezer for a minimum of 24 hours before proceeding to make your Creamy Brain Ice Cream. Remove the Creamy 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 Light Ice Cream option). Enjoy! Tips Ideally, purchase your bones, skin and offal from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Any honey should be of organic quality, and is only recommended in small quantities for those who have recovered from any kind of health condition. Check out my Brains - Poached, Bone Broth - Pressure Cooker, Oven Roasted Bone Marrow and Pork Jelly Cubes recipes for instructions on how to make these. Use the Recipe Search functionality on the website to discover how to incorporate Creamy Brain Ice Cream into various dishes. If you already love pork brains and would like a slightly stronger flavour, then simply up the amount of pork brains and reduce the oven roasted bone marrow by the corresponding amount. Video Not Available Yet....

Regime Type: PKD (With Allowances) Oxtail Mayonnaise Introduction & Inspiration Oxtail tastes so nice, and so I wanted to make use of the wonderful fat created during the Oxtail cooking process, to make a mayonnaise. The taste is smooth and rich and pairs wonderfully in so many dishes. Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x 185ml Pot Oxtail Mayonnaise Main Ingredients: 140ml Oxtail Fat (this is the fat layer that forms on top of the cooking juices once poured into a jar as part of the process of making Oxtail - Slow Cooker) 3 x Raw Egg Yolks (Free Range & Organic) Salt To Taste 6g Honey - Local & Organic 15ml Oxtail Cooking Juices Recipe Instructions After you have finished cooking the oxtail (see my Oxtail - Slow Cooker recipe), pour off the juices into a glass jar and allow the fat layer to form on the top. Remove the oxtail fat from the main juices (you can gently melt the fat layer if you need to in a pan). Reserve the warm oxtail fat. Crack the eggs and separate the yolks from the whites. 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 oxtail fat drop by drop at the beginning, and whisk in all the fat before proceeding to add in any additional fat. Gradually pour tiny amounts of the oxtail fat into the glass jar or bowl and continue blending until the mixture starts to thicken. As the mixture begins to thicken and more of the oxtail fat has been added, you can start to add the fat more quickly until the mayonnaise is still a little liquidy (since the fat will harden further in the fridge). At this point you can add in the honey or any other extras should you wish (like Parma Ham or Dill) and combine well. Pour the oxtail mayonnaise into a lidded glass jar and place in the fridge and 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 Oxtail - Slow Cooker recipe for instructions on how to make this. 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 ). This can also be made in a food processor if you do not have an immersion blender, or simply using a whisk. 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 simply transfer the mixture into another glass bowl and use a regular whisk, that it can be salvaged as well. Remember that the 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 soft boiled eggs to make this mayonnaise too, as opposed to raw eggs. Try and use white sea salt or rock salt that contains no anticaking agents or other additives. Any honey should be of organic quality, and is only recommended in small amounts for those who have recovered from any kind of health condition. Video Not Available Yet....

Regime Type: Without Eggs, PKD (With Allowances) Beef Flake Buns Introduction & Inspiration Beef Flake Buns are wonderfully filling and have a good PKD ratio, as well as being super easy to make! They are a great savoury snack when you're out hiking or on a picnic for example. They are also nutrient dense, with a slight chewiness from the Crispy Parma Ham. The dried sour cherries also complement the flake mixture very nicely. I hope you will give these little buns a try. X Nic Recipe Overview Preparation Time Less than 30 minutes ( To Note: They will need approx. 2 hours to set once made) Cooking Time Less than 30 minutes Serving Size 4 x Beef Flakes Buns Main Ingredients: 65g Beef With Liver Flakes 30g Crispy Parma Ham Flakes 25g Tallow 10g Dried Sour Cherries 1 Tsp Honey (Optional - for slight sweetness) Recipe Instructions Melt the tallow in a pan on low heat. While the tallow is melting, chop the dried sour cherries on a wooden chopping board into small pieces. Add all the remaining ingredients to the pan and mix everything well into the tallow with a spatula. Once the ingredients are all well coated in tallow, divide the mixture up between 4 greased circular moulds and then use the back of a spoon to compact the mixture into the moulds so that everything sets well. Cover the mould tray with clingfilm and then place the tray in the fridge for 2+ hours for the buns to set hard. Once the Beef Flake Buns have set, take the tray from the fridge, remove the clingfilm and pop the buns out of the mould onto a serving plate. (To Note: if you're not eating them straightaway, simply store them in an airtight container in the fridge). Bon Appetit! Tips You can make these buns slightly sweeter by adding a teaspoon of honey as an option, however the savoury version is perfect as is. Ideally, purchase your meat and fat from pasture raised animals that are Nitrate, Nitrite & Additive Free. Any fruit or 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 Beef With Liver Flakes and Crispy Parma Ham Flakes recipes for instructions on how to make these. The Beef Flake Buns make a wonderful snack and are easily transportable to take on picnics or hikes. They are also super filling with a great PKD ratio. Video