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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

Regime Type: Without Eggs, Strict PKD (No Allowances) Flat Bottom Offal Muffins Introduction & Inspiration I love having a mix of offal in my meals and so it was nice to create these muffins for such occasions. They are delicious with a little pâté spread on top, as well as served warm with a rich gravy sauce. I hope you will enjoy them too! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 1 hour Serving Size 6 x Flat Bottom Offal Muffins (10cm Diameter) Main Ingredients: 125g Pig Brains 100g Veal Liver 115g Veal Heart 90g Oven Roasted Bone Marrow Lard or Tallow for Greasing Salt To Taste Recipe Instructions Pre heat the oven to 160c. Soak the pig brains in a bowl of aired water with some salt for 30 minutes - 1 hour. Remove the brains and place them one by one in the palm of your hand. Run a little water from the tap and carefully use your fingers to remove the thin outer layer of membrane. Take your time doing this and clean a little under the running water as you go. I prefer to hold the brains in my hand as I can then feel if there are any little bits of bone still left in the brains which isn't always possible to detect if you have the brains submerged in water for the cleaning process. Place all the ingredients into a high speed blender and blend until smooth. Grease 6 circular muffin holes in a silicone mould with lard or tallow and then add a sheet of greaseproof paper to the bottom of each hole (this will make it easier to remove each muffin after cooking). Divide the contents of the blender equally between the muffin holes with the help of a spatula. Use the spatula or a teaspoon to smooth off the top of each muffin. Place the silicone tray on a baking tray and place in the pre-heated oven for 35 minutes. Once, done, brown the top of the muffins for a few minutes so that they have a light golden finish to them. Keep an eye on them to ensure they don't burn! Allow the muffins to rest on the countertop to cool, before removing the muffins from the mould onto a serving plate. If you are not going to be eating the muffins straightaway, store them in an airtight container in the fridge. Tips 'Browning' Some functions of ovens enable you to brown the surface of the food by activating the grill once cooking is complete. When using the 'Browning' setting on your oven, monitor closely the loaf so that it doesn't burn at the last minute. Ideally, purchase your fat and offal from pasture raised animals that are Nitrate, Nitrite & Additive 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, Beef Crackling (for Tallow) and Oven Roasted Bone Marrow recipes for instructions on how to make these. Use the Recipe Search functionality on the website to discover how to incorporate Flat Bottom Offal Muffins into various dishes. You can use tallow or lard interchangeably. If you cannot get hold of pig brains, you can try lamb or veal brains. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Pulled Pork Sauce Introduction & Inspiration Pulled Pork Sauce has a deep, rich flavour with a touch of sweetness provided by the honey (optional). It's perfect for when you're wanting to add an explosion of flavour to your dishes. Make yourself some pulled pork soon, so that you can try out this delicious sauce. X Nic Recipe Overview Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 80ml Jug of Pulled Pork Sauce Main Ingredients: 50ml Bone Broth 50ml Pulled Pork Cooking Juices Recipe Instructions Cook the pulled pork in the Ninja Tendercrisp on Bake/Roast setting as per the recipe instructions. Once the pulled pork is cooked, remove the pork from the basket. Remove the basket from the Ninja device and add the bone broth to the Ninja container. Select the Sear/Sauté function on your device with a temperature of Medium. Use a silicone pastry brush to help mix the bone broth juices with the harder clumps of honey (if using) and pulled pork juices that are stuck to the base of the pot. As the temperature increases, it will be easier for the honey and pulled pork juices to melt into the broth to form a rich sauce. Continue to cook until the sauce has reduced down to your desired consistency. Switch off the power to the Ninja Tendercrisp. Using oven gloves and a spatula, carefully pour the pulled pork sauce from the container into a serving jug. Your deliciously flavourful Pulled Pork Sauce is now ready to use. Tips Check out my BBQ Pulled Pork 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 Pulled Pork Sauce into various dishes. The longer you cook the cooking juices, the more of a sauce reduction you will obtain and the more intense the flavour will be. Add more or less bone broth as required, based on how thick you would like your sauce to be. Video Not Available Yet....

Regime Type: Strict PKD (No Allowances), Without Eggs Beef Bourguignon Sauce Introduction & Inspiration Beef Bourguignon 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. By reducing down the wonderful beef bourguignon cooking juices, you achieve a hearty, substantial and deeply satisfying sauce! I hope you'll try this sauce out! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 90ml Beef Bourguignon Sauce Main Ingredients: 200ml Beef Bourguignon Cooking Juices Salt To Taste Recipe Instructions Pour the beef bourguignon cooking juices and a pinch of salt into a pan on medium-high heat. As the temperature increases, the cooking juices will start to reduce down over several minutes. Stir from time to time, to see how thick your sauce is becoming. Perform a quick taste test to see if the sauce has the intensity you're looking for. (The more the water has been boiled off and the liquid reduced down, the great the flavour profile of the sauce will become). Once you are happy with the sauce consistency, carefully pour the beef bourguignon sauce from the pan into a serving jug. Your deliciously flavourful Beef Bourguignon Sauce is now ready to use. Tips Check out my Beef Bourguignon - 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 Bourguignon Sauce into various dishes. Video Not available yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Greaves Pate Frosting Introduction & Inspiration Eskimo Pork Greaves Pâté is delicious in its own right and when combined with a few other ingredients it becomes perfect as a sweet or savoury frosting for cakes or buns, with its light and creamy texture. This frosting is perfect for use in a piping bag and sets perfectly. I hope you will give this a try. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time N/A Serving Size 1 x 90ml Greaves Pâté Frosting Main Ingredients: 50g Bone Marrow Liquid (soft) 30g Eskimo Pork Greaves Pâté 1 Tsp Honey (Optional) Recipe Instructions Add all the ingredients to a glass bowl. Mash the greaves pâté with a fork if it's quite hard, before using an electric hand whisk to whisk the frosting to your preferred thickness and consistency. (To Note: You can add the bowl to the freezer for 5 minutes to have a thicker consistency to the frosting). The frosting is ready to be used straightaway. Otherwise cover the frosting and store it in the fridge. (To Note: the frosting will set in the fridge and so it’s best to make it when you’re ready to use it). Tips 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 ). Ideally, purchase your fat and bones 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 Marrow Liquid and Crumbs recipe for instructions on how to make this. Use the Recipe Search functionality on the website to discover how to incorporate Greaves Pâté Frosting into various dishes. Eskimo Pork Greaves Pâté is made from 100% pork greaves which is an extremely rich, dense and slightly textured paste. It is a vitamin-D enriched meat product. Although creamy in texture, this product does not contain any dairy or additives. You can order this, and other wonderful products, from Eskimo Kitchen in Hungary: Eskimokitchen.eu Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Tasty Lamb, Heart and Kidney Burger Patties Introduction & Inspiration These burger patties are not only very nutrient dense, but they're wonderfully tasty too! They can be made very quickly and only take a short amount of time to cook. Give them a try and let me know what you think. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 2 x Tasty Lamb, Heart and Kidney Burger Patties (9cm diameter) Main Ingredients: 220g Lamb Shoulder 55g Lamb Kidney 40g Veal Heart 65g Tallow - soft Salt To Taste Topping For Burger Patties (For a good PKD ratio) 25g Beef Crackling (represents 40g fat) * Recipe Instructions Chop the lamb and kidney into small pieces. Add the pieces to a mini blender along with the salt and tallow. Blend briefly until all the ingredients are well combined, but avoid over blending. Place a pastry circle (or burger patty circle) on top of a piece of greaseproof paper within a large shallow dish (to retain the cooking juices) on a baking tray. Add half of the patty mixture from the blender into the circle. Use a spoon or burger patty press, to press the patty mixture down into a nice burger patty shape. Carefully remove the circle from around the patty. Repeat the above step, 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 the oven or a frying pan until cooked to your liking. Add the beef crackling to the top of your burger patties (to ensure a good PKD ratio) and drizzle with any cooking juices. Enjoy! Tips Depending on how fatty your lamb shoulder meat is, adjust the extra fat added accordingly for a good PKD ratio. 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. Use the Recipe Search functionality on the website to discover how to incorporate tasty lamb and kidney burger patties into various dishes. *The burger patties cook up really well in the oven. It's my favourite way of cooking them so far. Some fat will be rendered during the cooking process (approx. 19ml cooking juices per burger patty), so be sure to pour the juices over your burger patties at the end to retain a good PKD ratio. If you are eating the patties on burger buns, then instead of consuming liquid fat (if you have issues with it), simply reserve this fat for another recipe and add some extra beef crackling to the tops of your burgers 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. If you are new to eating heart and kidney, they're extremely mild. While you get used to the flavour, you can simply add slightly more lamb and less of the other ingredients if need be. Honestly though, it's very difficult to detect either the kidney or the heart in these burger patties. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Pork Jelly 'Rice' Introduction & Inspiration This rice substitute is a good option to provide some healthy protein in your meals. It's a nice bright white colour and has no particular flavour profile, so it's also quite neutral tasting like rice, but without all the issues of the traditional ingredient. I hope you will try out this health friendly version of rice. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x 100g Pork Jelly 'Rice' Main Ingredients: 100g Pork Jelly Cubes Recipe Instructions Place the pork jelly cubes in a small mini-blender, and pulse the ingredients until the pork jelly resembles little grains of rice. Remove the Pork Jelly 'Rice' from the blender with a spatula and add to an airtight container. Store the container in the fridge, ready for use. Tips Ideally, purchase your meat, fat and skin from pasture raised animals that are Nitrate, Nitrite & Additive Free. Check out my Pork Jelly Cubes recipe for instructions on how to make this. Use the Recipe Search functionality on the website to discover how to incorporate Pork Jelly 'Rice' into various dishes. Video Not Available Yet....

Regime Type: Strict PKD (No Allowances), Without Eggs Creamy Pulled Pork Soup Introduction & Inspiration Transform your pulled pork leftovers into a sumptuous, velvety soup that’s both easy to prepare and packed with nutrients. The harmonious blend of tender pulled pork and a creamy Alfredo-style sauce creates a symphony of flavours. Top it off with finely grated pork or beef crackling and crispy Parma ham flakes for an indulgent experience. Served piping hot, this soup is richly creamy without the need for any eggs. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x Bowl of Creamy Pulled Pork Soup Main Ingredients: 100g Pulled Pork Leftovers 50ml Bone Broth 150ml Alfredo Style Sauce Salt To Taste Topping (Optional) 4g Crispy Parma Ham Flakes 1 Tbsp Grated Pork or Beef Crackling Recipe Instructions Pre heat the oven to 80c. Warm a serving bowl in an oven that has been pre heated to 80c. Wait for the oven to reach temperature and then turn it off, before adding your serving bowl. Add the pulled pork leftovers and the bone broth to a pan on low-medium heat, with a touch of salt. Stir, until the bone broth has melted. Add the sauce to the pan and give everything a good stir. Cook until the mixture is nice and hot. Perform a quick taste and add any additional seasoning as required. Stir. Remove the serving bowl from the oven and add the soup. Sprinkle the soup with some crispy Parma ham flakes and grate on a little pork or beef crackling if desired. Serve nice and hot. Tips As a variation, you can also make a smooth velouté soup version by quickly blending all the pan ingredients until smooth at the end of cooking, before adding the toppings. For the bone broth, adjust as required depending on how thick and unctuous you'd like your soup to be. You can also use pulled pork cooking juices which will provide even more flavour to your soup. Check out my Pulled Pork - Ninja Bake Roast Option , Bone Broth - Pressure Cooker, Beef Crackling, Lard and Pork Crackling - Air Fryer, Crispy Parma Ham Flakes and Alfredo Style Sauce recipes for instructions on how to make all of these. Ideally, purchase your meat and fat from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Reduce the quantities slightly should you wish to serve the soup as a starter. Should using the Alfredo Style Sauce prove to be problematic due to sourcing the ingredients, you can substitute as follows: 65g Oven Roasted Bone Marrow, 90ml Beef Cooking Juices (flavourful) and a touch of salt. Warm all the ingredients in a pan and then use a high speed blender to blend until smooth. The substitute sauce is now ready to use. Video

Snacks, Starters & Apéros Filter by Regime PKD (With Allowances) Strict PKD (No Allowances) Without Eggs Mini Halloween Sponges What better way to decorate your Halloween dishes than with these mini Halloween sponges? They are super easy to whip up and add the perfect touch to Halloween soups, cakes, and buns. Offaly Spooky Halloween Soup What better way to celebrate Halloween than with a ghoulishly good offal soup? Packed with nutrients to keep your wits sharp, this delightfully spooky dish is also devilishly delicious! Offaly Good Beef Pie This makes for a really tasty pie, in both summer and winter. It's packed with nutrients to leave you full and satisfied for the entire day. It's perfect for when you're on the move and need a nutritious option that doesn't disappoint! Veal Tartare Simple and ideal for summer, this veal tartare is lovely and refreshing. Made from finely diced veal, it offers a delicious blend of flavours. Steak and Liver Pie Indulge in a delightful, no-fuss pie that combines classic PKD ingredients for a nutritious meal. Whether served hot or cold, this versatile dish promises great taste. Beef Tartare - PKD Style Beef tartare, a delightful dish, features finely chopped high-quality raw beef blended with seasonings. Served either at room temperature or slightly chilled, this variation departs from the traditional recipe by omitting egg yolk. Beef Tartare - Traditional Beef tartare is a delightful dish made with chopped high-quality raw beef, mixed with seasonings and served either at room temperature or slightly chilled. Beef and Egg Waffles These beef and egg waffles are scrumptious, offering a delightful crunch thanks to the coarse grind of the roast beef flour. Versatile in nature, they can be tailored to suit both slightly sweet and savoury palates. Roast Beef and Smoked Bacon Sandwiches Roast beef is delicious in its own right and can certainly be used as your sandwich bread in essence. Creamy Pulled Pork Soup Transform your pulled pork leftovers into a sumptuous, velvety soup that’s both easy to prepare and packed with nutrients. The harmonious blend of tender pulled pork and a creamy Alfredo-style sauce creates a symphony of flavours. Beef Cheek and Liver Flan The succulence of tender beef cheek, combined with delicate morsels of kidney, pairs perfectly with the light and airy veal liver topping. This symphony of flavours creates a nutrient-dense culinary experience that tantalises the palate. To elevate the dish further, a luscious beef cheek sauce is drizzled over it, setting into a delightful jelly-like consistency when chilled. Truly, a feast for the senses! Beef Bourguignon and Smoked Sausage Soup A bowl of piping hot soup on a cold winter's day, makes for a hearty meal. 1 2 3 4 1 ... 1 2 3 4 ... 4

Regime Type: Without Eggs, PKD (With Allowances) Raspberry Crispy Wafers Introduction & Inspiration Raspberry Crispy Wafers have a nice subtle hint of raspberry to them, and are so simple to whip up. They can be useful as a basket/bowl to place desserts or other ingredients into, as rolls or as a wafer accompaniment for various dishes. The texture is also super fine like Filo Pastry, so they add a delicate, crispy touch to other recipe ingredient textures. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 2 x Raspberry Crispy Wafers Main Ingredients: 50g Pork Jelly Cubes 30ml Bone Broth 1-2 tsp Raspberry Coulis Recipe Instructions In a pan on low heat melt the pork jelly with the bone broth and Raspberry Coulis, and stir the mixture until everything is well combined. Just before the pork jelly mixture is ready (30 - 45 seconds), heat your crepe pan up on medium-high heat. Once the crepe pan is hot, pour approximately half of the mixture into the crepe pan and use a pastry brush and work quickly to brush the mixture over the surface of the hot crepe pan. You will need to give it a few coats. When the pan is sufficiently hot, you should see the mixture soon change to a light brown type colour within a few seconds. At this point, act quickly with a spatula to lift up the edges of the wafer and then use a pair of kitchen tongs to remove the wafer from the base of the crepe pan on to a serving plate. Repeat the above steps until all the raspberry pork jelly mixture has been used up. Your Raspberry Crispy Wafers are now ready to use! Tips If you remove the wafer quickly from the hot crepe pan and place in a rack in a U shape, the wrap can be used as a taco holder. Ideally, purchase your meat, skin and animal fats 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 Pork Jelly, Raspberry Coulis and Bone Broth - Pressure Cooker recipes for instructions on how to make these. Bear in mind that the protein content of gelatine needs to be taken into account when you add fat for PKD purposes. (So for this recipe consider adding 16g fat). Video

Regime Type: PKD (With Allowances), Without Eggs Oxtail Fat Jelly Treats Introduction & Inspiration Oxtail Fat Jelly Treats are an attractive looking savoury dessert with just a hint of sweetness from the cherries. They are easy to prepare and set wonderfully in the fridge. They're a great way of sampling all the loveliness that oxtail in all it's forms (meat, cooking juices and fat) has to offer and have a great PKD ratio. X Nic Recipe Overview Preparation Time Less than 30 minutes (To Note: These will need a few hours to set in the fridge once made) Cooking Time Less than 30 minutes Serving Size 5 x Oxtail Fat Jelly Treats ( 5cm deep appetiser glasses - 5cm diameter) Main Ingredients: 150g Oxtail Leftovers 110ml Oxtail Cooking Juices 85g Oxtail Fat (melted - liquid form) 7.5 Cherries (pitted) Salt To Taste - Optional Optional Decoration Cured Egg Yolk (grated) / Crispy Parma Ham Flakes Recipe Instructions Warm the oxtail and oxtail cooking juices on the stove for a couple of minutes on low heat (add salt to the meat and cooking juices, if using), so that the cooking juices are liquid (as opposed to jelly-like when cold) and the oxtail leftovers are slightly warm. Divide the oxtail leftovers between the terrine glasses, and push down the meat until nice and level using a spoon or a small rolling pin end. Divide the oxtail juices evenly between the terrine glasses, saving room at the top for the oxtail fat. If the oxtail fat is still solid, pop it in a pan and melt it on low heat for a few minutes until it becomes liquid. Divide the liquid oxtail fat evenly between the terrine glasses and insert a cherry into the centre of each terrine. Place the terrines on a serving tray, and put them in the fridge to set fully. This may take a couple of hours. Just before serving, remove the serving tray with the terrines from the fridge. Add half a cherry on top of each terrine and grate a little Cured Egg Yolk (or alternatively, Crispy Parma Ham Flakes) over the top of each glass. 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. 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 Oxtail - Slow Cooker recipes for instructions on how to make this. To ensure a good PKD ratio for this savoury dessert, simply ensure that you take note of the difference between the raw weight of the oxtail before cooking (minus the weight of the bones onced you've cooked it) and cooked oxtail leftovers so that you use the appropriate amount of fat for your desserts. If you are not a fan of cherries, simply substitute them for a different fruit like raspberries or strawberries. Blackberries also marry very well with oxtail. Or just leave them plain, for a refreshing savoury dessert. Video

Regime Type: Without Eggs, Strict PKD (No Allowances) Leg Of Lamb - Slow Cooked In The Oven Introduction & Inspiration This Slow Cooked Leg of Lamb is going to take your next Sunday meal to a whole new level! It is extremely easy to make, but you will have to be patient as it's going to be a low and slow type of cook. However the reward will be the most amazingly tender lamb leg with meat that literally falls off the bone, served with flavoursome cooking juices and bacon slices. What's not to like! I hope you will give this a try over Spring, or indeed any moment you have time to appreciate this delicious cut of meat among family and friends. X Nic Recipe Overview Preparation Time Less than 30 minutes (To Note: The leg of lamb preparation should be done several hours before cooking or ideally overnight). Cooking Time Less than 30 minutes (To Note: Ideally you will need to also allow time to baste your leg of lamb at regular intervals with the cooking juices) Serving Size 4 - 6 Servings Main Ingredients: 1.895 kg Leg Of Lamb 80g Tallow (room temperature) 400ml Bone Broth 180g Smoked Bacon Slices Salt To Taste 2 Carrots (Optional) 1 x Parsnip (Optional) 2 tsp Dried Rosemary or Thyme (Optional) Recipe Instructions Instructions Prior to Cooking : In a large bowl, add the tallow, rosemary and salt. Use a fork to mix all the ingredients together until everything is well combined. Reserve. Place the lamb on a wooden chopping board and pat it dry all over with a paper towel. Score the top of the lamb 3 - 4 times with a sharp knife. Rub the tallow mixture all over the lamb and into the little slits you have created. Cover the lamb, and Ideally leave it in the fridge for several hours (or overnight) before cooking. Instructions for Cooking : Pre-heat the oven to 130c - Convection. Heat up the bone broth in a pan on low heat, until it's nice and hot. Remove the leg of lamb from the fridge and place it on top of a little trivet, in a roasting tin. Cover the top of the lamb with the slices of smoked bacon. Pour the bone broth around the sides of the lamb leg. Peel the parsnip and the carrots (if using) and cut them into small cubes and place around the sides of the lamb leg. Crumple some greaseproof paper, large enough to cover the meat and then wet it under the tap. Cover the leg of lamb with the greaseproof paper and then add some aluminium foil on top and make sure it is well sealed around the roasting tin. Place the roasting tin in the oven and cook for 10-11 hours. (Try and Baste the meat with the cooking juices every hour, and from 9 hours onwards baste the meat and also use two forks to check if you can pull the meat apart easily. Once you can, it's ready). Remove the roasting tin from the oven, baste the meat with the cooking juices and cover again and allow the meat to rest for 30 minutes. Transfer the Leg of Lamb to a wooden chopping board, pour all the juices from the roasting tin into a jar (if not serving straightaway) or else pour the juices into a pan and bring it to a boil over a low-medium heat. Cook, until the juices have reduced to the desired consistency for the sauce reduction. To serve, cut or shred the meat, removing any bones. Place the lamb and vegetables (if using) onto a serving plates (or a serving platter) and drizzle over some of the cooking sauce. To ensure a good PKD meat : fat ratio, add some whipped tallow or other PKD fat of your choice. Enjoy! Tips Ideally use a snug fit roasting tin (i.e. that is only slightly bigger than the lamb leg so that everything stays juicy). This lamb is delicious served with a traditional mint sauce. Check out my Mint Sauce recipe for instructions on how to make this. Try and purchase all your meat from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Any vegetables or herbs should be of organic quality, and are only recommended for those who have recovered from any kind of health condition. Check out my Bone Broth - Pressure Cooker recipe for instructions on how to make this. Any ingredients listed as Optional, may or may not be appropriate if you are following Strict PKD with No Allowances. If you are unsure, refer to the Paleolithic Ketogenic Diet Rules document or consult with ICMNI in Hungary ( Home - Nutriintervention ). Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Breaded Liver on Whipped Beef Tallow Introduction & Inspiration For a dish that is simply 'breaded' liver it is extremely tasty as is, with an incredible flavour furnished by the lamb sauce reduction. A wonderful change from other, more bland liver dishes. The 'breading' is made using beef crackling crumbs and the whipped tallow makes for a creamy sauce. It's a very quick and easy weeknight meal to prepare that not only tastes delicious but also ensures you're getting in adequate liver on PKD. I hope you will enjoy this way of eating liver. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x Serving of Breaded Liver On Whipped Beef Tallow Main Ingredients: 200g Lamb Liver 125ml Lamb Cooking Juices (plus 50ml extra for deglazing) 40g Whipped Tallow Fat 20g Beef Crackling Crumbs 5g Tallow (or Lard) for coating Garnish: Sprig of Parsley (Optional) Recipe Instructions Pre heat the oven to 80c. Give the lamb liver a quick rinse under running water and then pat it dry with a paper towel. Place the liver on a wooden chopping board. Use a pastry brush to coat the liver all over with melted tallow in a glass bowl. Sprinkle half of the beef crackling crumbs over the top of the liver. Use kitchen tongs to turn the liver over and coat the top half of the liver with the remaining beef crackling crumbs until both sides are fully coated. Add any remaining melted tallow to the centre of a frying pan on medium-high heat and then add the lamb cooking juices. Leave the juices to reduce down for 6 or so minutes, stirring occasionally, until it begins to turn into a slightly thicker sauce. The liquid will be bubbling up. At this point you can add the liver to the pan. Cook for 2 minutes on one side, before flipping the liver over with the kitchen tongs and cooking for 2 minutes. Towards the end of the cooking, baste the liver with the cooking juices. Add the 'breaded' liver onto a lined baking tray along with a serving plate. Wait for the oven to reach temperature and then turn it off, before adding your tray to the oven. Deglaze the frying pan by adding it back on a medium heat and pouring in the extra lamb cooking juices. Use a spatula or pastry brush to help loosen the fond. This will create even more flavour for the sauce. Once the juices are nice and warm, add 2 tablespoons of the sauce from the frying pan to the bowl with the whipped tallow. Use an electric hand whisk to whip the tallow up to combine the cooking juices. Remove the liver and serving plate from the oven. Use a knife to cut the liver into thin slices on a wooden chopping board. Add the whipped tallow to the centre of the serving plate in a long strip (roughly the size of the liver slices). Using a spatula, carefully transfer the slices on top of the whipped tallow. Use a spoon to drizzle your liver with the remaining sauce from the frying pan. Top with a sprig of parsley for decoration. Bon Appetit! 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. You can also coat your liver using egg yolk or liver pâté as well for variation. If using eggs, be sure to use free range, organic eggs. If you're not able to use beef crackling crumbs the 'breading' you can always use crispy Parma ham powder, Sausage and Greaves Spread, Beef Tripe 'Flour' or 'Pulled Pork Flour' or just grind up some tripe or beef sheets into a fine powder. If you do not have any lamb liver available, then use veal or else beef liver instead. Check out my Beef Crackling Crumbs, Whipped Tallow Fat, Beef Crackling and Lamb - Slow Cooker recipes for instructions on how to make all of these. If you do not have any lamb cooking juices, use another type of broth, ideally one that has a lot of flavour like oxtail or beef cheek. You can obviously vary the cooking times of the liver, based on how you like it cooked. 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

Regime Type: Strict PKD (No Allowances), Without Eggs Hearty Steak Burger Introduction & Inspiration The delightful combination of a wholesome ‘bun’ paired with mouthwatering flavours makes this hearty steak burger a true delight! Whether you opt to cook it in the oven or on the BBQ, get ready for a treat. Enjoy every mouthful! Bon appétit!” 🍔😊 X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x Hearty Steak Burger Main Ingredients: 2 x Flat Offal Muffins* 1 x 150g Steak Crackling Burger Patty 6g Beef Crackling - sliced** Salt To Taste Recipe Instructions Pre heat the oven to 160c. Once the oven is up to temperature place the Steak Crackling 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 muffins as well as the beef crackling. 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, use a spatula to place the burger patty on top of the muffin with a sprinkle of salt (optional). Add the warm beef crackling slices and top the patty with the remaining muffin to form your hearty steak burger. Enjoy tucking into this delicious burger. Bon Appétit! 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 Offal Muffins, Beef Crackling and Steak Crackling Burger Patties for instructions on how to make all of these. *You can use another muffin option as the burger 'bun' should you wish. On my website you'll find a large choice, including oxtail and sweetbread, beef and sweetbread, lamb and pork. You get to decide. **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. Video Not available yet....

Regime Type: Without Eggs, PKD (With Allowances) Apple Crumble with Ice Cream Introduction & Inspiration There is nothing nicer than a nourishing bowl of apple crumble. This version is ideal for both summer and winter, offering a lovely blend of flavours and textures. I hope you'll give it a try. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size Serves 2 Main Ingredients Crumble Ingredients: 150g Beef Tripe Crumbs 6g - 10g Honey 20g Tallow or Lard - softened Filling Ingredients: 1 Apple - Peeled & cut into small pieces 6g Honey 20ml Water Topping Ingredients: 50g Bone Marrow Ice Cream A few cubes of Beef Crackling (Optional decoration) Recipe Instructions Crumble Instructions: Pre Heat the oven to 150c. Prepare the Beef Tripe Crumbs per the instructions. Remove the Beef Tripe Crumbs from the oven and pour into a glass bowl. Add the melted tallow or lard and use your fingertips to rub the fat into the crumbs. Add the honey and stir all together with a wooden spoon into a crumble like consistency. Set aside. Filling Instructions: Ensure the apple is cored and then peeled. Chop the apple into slices and then chop the slices into smaller pieces. Place the apple pieces into a small pan. Add the water and the honey. Cook on low heat and stir regularly. Cook until the apple is soft and all the honey has dissolved in the water (8-9 minutes). Remove the pan from the heat and allow the mixture to cool. Reserve. Assembly Instructions: Mix the crumble and apple filling ingredients together in a bowl. Divide the mixture out evenly between the serving bowls. Serve with a small scoop of delicious bone marrow ice cream on top and sprinkle on a few crunchy cubes of beef crackling. Enjoy! Tips Check out my Beef Crackling recipe for instructions on how to make this. The Bone Marrow Ice Cream pairs so well with the apple crumble. It provides a wonderful mixture of flavours and textures, to make this dessert treat a special one. The apple and honey should be of organic quality, and are only recommended for those who have recovered from any kind of health condition. Video Not Available Yet....

Regime Type: PKD (With Allowances) Crispy Pulled Pork Bread Introduction & Inspiration Crispy Pulled Pork Bread makes a wonderfully healthy addition to any meal. It crisps up nicely in the frying pan, and can be used as a sandwich base among other things. It taste delicious and has a lovely golden finish to it. Give this 'bread' a try. I am sure it will become one of your new favorites! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 2 x Crispy Pulled Pork Bread Slices Main Ingredients: 2 x Pulled Pork Bread Slices 1 tsp Tallow for frying Recipe Instructions Make the pulled pork bread as per the recipe instructions. Cool and then place in the fridge in an airtight container. Remove the bread from the fridge and cut 2 slices of the bread (store the remaining bread in the fridge for use in other recipes). Add the tallow to a frying pan and cook on medium-high heat for a few minutes until the tallow has melted and is hot. Add the 2 bread slices to the frying pan. Use a spatula to flip the slices over every 30 to 45 seconds. Cook until the bread has started to crisp up and has a nice depth of colour. Remove the frying pan from the heat and allow the slices to rest for a minute or so. Your Crispy Pulled Pork Bread is now ready! Tips Ideally, purchase your meat and fat 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. These slices are lovely warm or cold, with savoury or indeed slightly sweet toppings! Be sure to use free range, organic eggs to make the pulled pork bread. 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 Tripe Sheets With Beef Introduction & Inspiration These nutrient dense Beef Tripe Sheets With Beef are easy to prepare and useful for so many recipes. You can use them to make samosas, rolls, tripe with beef flakes for desserts, ice cream wafers....the list goes on and on. I hope you will give them a whirl! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 3 x Beef Tripe Sheets With Beef Main Ingredients: 100g Pressure Cooked Beef Tripe 110g Cooked Minced Meat 80ml Bone Broth 80g Oven Roasted Bone Marrow Salt To Taste Recipe Instructions Preheat oven to 175c (convection- middle shelf). Place all the ingredients into a pan on low-medium heat, and allow the bone marrow to melt and the other ingredients to be warm (5 minutes or so). Allow the mixture to cool slightly and then pour all ingredients out of the pan into a high speed blender and blend until the mixture is nice and smooth. Grease a silicone baking mat (e.g. De Buyer) with tallow or lard. Pour approx. 100ml of the mixture on to the silicone mat (that's on a baking tray) and spread out a thin layer of the mixture using a spatula. Place the baking tray in the oven and cook for 14 minutes (check often towards the end of the cooking time) Once cooked, remove the baking tray from the oven on to a heat resistant mat on the kitchen countertop and allow to cool for a few minutes. While still warm, transfer the sheet on to some greaseproof paper to avoid it going cold and potentially sticking to the silicone mat (this shouldn't happen if you greased the silicone mat). Repeat the above steps to make the remaining sheet. Store the Beef Tripe Sheets With Beef in your fridge. 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. Check out my Beef Tripe - Pressure Cooker and Bone Broth - Pressure Cooker recipes for instructions on how to make these. Beef Tripe Sheets With Beef can be used in a number of ways, including for samosas, wraps, rolls etc. Use the Recipe Search functionality on my website to discover more. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Beef Tripe 'Rice' Introduction & Inspiration Beef Tripe 'Rice' is the name I give to pressure cooked beef tripe that has been cooled in the fridge and then chopped up finely in the food processor until it resembles rice. It's great to use for savoury meat dishes, and also perfect for many dessert, starters and other snack recipes. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 90g Beef Tripe 'Rice' Main Ingredients: 90g Pressure Cooked Beef Tripe Recipe Instructions Remove the tripe from the refrigerator and place the cold tripe into a high speed food processor. Chop the tripe in the food processor until it resembles rice. Use a spatula to remove the beef tripe 'rice' from the food processor and transfer it into an airtight glass container and store in the fridge until you are ready to use it. Tips Serving Suggestion: I love melting a little tallow into a pan on low heat, and then adding my beef tripe 'rice' to the warm tallow to heat up. Add a pinch of salt to the pan, stir regularly and then when the tripe is nice and warm you can serve it with lamb or steak on top for example. Ideally, purchase your meat and offal from pasture raised animals that are Nitrate, Nitrite & Additive Free. Check out my Beef Tripe - Pressure Cooker recipe for instructions on how to make this. Video Not Available Yet....

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

Regime Type: Without Eggs, PKD (With Allowances) Mini Lamb Burger Bites Introduction & Inspiration I wanted to combine lamb with a nice fluffy filling / topping and voilà, these mini lamb burger bites were born! The bone marrow & redcurrant filling, allows the burgers to have a perfect fat : protein ratio. I hope you will enjoy them! X Nic Recipe Overview Preparation Time 30 minutes to 1 hour Cooking Time Less than 30 minutes Serving Size 12 Mini Lamb Burger Bites Ingredients for the mini burgers 485g Minced Lamb 75g Tallow - softened Salt To Taste 70g Oven Roasted Bone Marrow (scooped out of the bone) Ingredients for the filling / topping 35g Organic Redcurrants 20ml Water 70g Oven Roasted Bone Marrow (scooped out of the bone) - placed in the fridge until cold 20g Honey - Local & Organic Redcurrants (for decoration - optional) Oven Roasted Bone Marrow - (Cold & Grated for decoration - optional) Recipe Instructions Instructions for the mini burgers Preheat the oven to 150c. Place the minced lamb in a glass bowl. Add a pinch of some salt to the lamb. Add the softened tallow to the lamb. Mix all the ingredients well together. Divide the mixture evenly between the 12 hole baking mould tray and smooth off the tops. Place the baking tray into the centre of the oven and cook for 15 minutes. Remove the baking tray from the oven, place the mini lamb burgers on to a plate and allow the lamb to cool on the countertop. Instructions for the filling/topping Place the redcurrants and water in a pan, on low heat. Add in the honey and keep stirring until the honey has completely dissolved into the water. Now pour the mixture into a mini blender. Blend well for 20-30 seconds. Pour the contents of the blender through a sieve into a glass jug so that no seeds are present. Place the jug in the fridge for 10 minutes to allow the redcurrant juice to cool down. Add the redcurrant juice slowly to the glass bowl containing the cold bone marrow & whisk by hand or use a hand whisk (2-3 minutes), until you have a homogenous fluffy mixture. Mini Burger Assembly Once the lamb burgers are cool enough to handle you can chop all of them in half (or else leave some whole so they can have the filling on top instead). Now simply spoon a dollop of the filling (approx 10-12g) mixture on top of one of the cut halves, and then proceed to place the other half back on top. Continue in the same way for all the burgers that have been cut in half. If you did leave some mini burgers whole, then add a dollop of the filling on top, and add a little redcurrant in the middle for decoration if you wish. Enjoy these mini lamb burger bites straightaway, or else place them on a plate in the fridge until you are ready to serve them. Tips When you cut the mini lamb burgers in half, be sure to have a very sharp knife, especially if the burgers are still slightly warm so that they don't break apart. Ideally, purchase your meat from pasture raised sources that are Nitrate, Nitrite & Additive Free. 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: Strict PKD (No Allowances), Without Eggs Beef Bourguignon and Smoked Sausage Soup Introduction & Inspiration A bowl of piping hot soup on a cold winter's day, makes for a hearty meal. The slow cooked beef bourguignon meat is lovely and tender and marries so well with the tasty smoked sausage and rich broth. Using a slow cooker makes for an effortless way to make a nutrient dense and satisfying soup that will fill you up and keep you satisfied all day. Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less Than 30 Minutes Serving Size 1 x Bowl of Beef Bourguignon and Smoked Sausage Soup Main Ingredients: 100g Beef Bourguignon - Slow Cooker Leftovers 25g Eskimo Smoked Scout Sausage (or similar) Leftovers 50g Eskimo Mangalica Smoked Fat* (or other animal fat) 100ml Beef Bourguignon Cooking Juices Salt To Taste Garnish Fresh Parsley (Optional) Recipe Instructions Make the slow cooked beef bourguignon and smoked sausage as per the recipe instructions. (If you're ingredients are all nice and hot from the slow cooker, then proceed to the next step. Otherwise add your beef, sausages and cooking juices to a pan on medium heat to warm up and become hot. Stir from time to time). Meanwhile, on a wooden chopping board, chop the smoked fat into smaller cubes. You can fry these briefly should you wish, or just add them as they are, to the hot soup depending on preferences. Pour the beef bourguignon, sausage pieces and cooking juices into a warm serving bowl and scatter the smoked fat pieces over the top. Season with a little salt, add a sprig of parsley (optional) and your soup's ready. Enjoy! Tips *How much smoked fat you add to ensure a good PKD ratio will be dependent on the shrinkage of your meat during the slow cooker cooking process. Check out my Beef Bourguignon and Smoked Sausage - Slow Cooker recipe for instructions on how to make this. Garnish the soup with a sprig of fresh parsley (optional) and serve nice and hot whenever you want a nutrient boost! Ideally, purchase your meat from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Any herbs should be of organic quality, and are only recommended for those who have recovered from any kind of health condition. Any ingredients listed as Optional, may or may not be appropriate if you are following Strict PKD with No Allowances. If you are unsure, refer to the Paleolithic Ketogenic Diet Rules document or consult with ICMNI in Hungary ( Home - Nutriintervention ). Eskimo Smoked Scout Sausage is a traditional sausage made simply with sea salt and pork, allowing the full flavour of the Hungarian Big White pork to shine through. It's also a perfect food for those with allergies or food sensitivities due to the absence of any spices. You can order this, and other wonderful products, from Eskimo Kitchen in Hungary: Eskimokitchen.eu The Eskimo Mangalica Smoked fat is made from Mangalica-Duroc pork. It has a very mild smokiness with a bacon flavour, making it great for children. This product is 100% pork fat with sea salt. Salting and smoking are traditional ways of preserving pork fat and deliver a delicate but intense flavour experience. It can be eaten raw or cooked. You can order this, and other wonderful products, from Eskimo Kitchen in Hungary: Eskimokitchen.eu Video Not Available Yet....

Regime Type: Strict PKD (No Allowances), Without Eggs Pork Jelly Shells Introduction & Inspiration These pork jelly shells are great to use as little hors d'oeuvre bases when you're not able to have eggs. They also make pretty decorations for special occasions like birthdays or Easter. They take next to no time to make, which is always an added bonus in our busy schedules! X Nic Recipe Overview ! 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: Strict PKD (No Allowances), Without Eggs Offaly Good Beef Pie Introduction & Inspiration This makes for a really tasty pie, in both summer and winter. It's packed with nutrients to leave you full and satisfied for the entire day. It's perfect for when you're on the move and need a nutritious option that doesn't disappoint! I hope you'll enjoy it too! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 1 hour Serving Size 20cm Offaly Good Beef Pie (8 Servings) Main Ingredients: 200g Minced Meat 140g (~3) Lamb Kidney 140g Veal Liver 150g Veal Heart 55g Oven Roasted Bone Marrow - warm Tallow for Frying 6g Salt Pie Lid 120g Pressure Cooked Beef Tripe 80g Oven Roasted Bone Marrow - warm 60ml Bone Broth (or Water) Salt To Taste Topping 15g Bone Marrow Shape Recipe Instructions Preheat the oven to 175°C. Add the veal heart and lamb kidney to a food processor and give it a quick blend to form small bits of meat. Add the tallow to a large pan. Once the tallow has melted and the pan is nice and hot, add the veal heart and lamb kidney bits, together with the minced meat to the pan. Give the ingredients a good mix together. Stir regularly and cook until all the meat has been browned. Remove the pan from the heat, drain off the excess cooking juices and set aside. Add the veal liver, warm bone marrow and salt to a high speed blender and blend until smooth. Add the contents of the blender to the pan and give everything a good mix together. Pour the pan contents into a greased 20cm springform circular cake tin, lined with greaseproof paper. Pie Lid Add all the ingredients to a pan and cook on medium heat until all the ingredients are nice and warm. Add the contents of the pan to a high speed blender and blend until the mixture is nice and smooth. Pour the contents of the blender over the top of the pie and use a spoon or a spatula to spread the mixture evenly over the top of the pie. Bake the pie on a baking tray in the oven for 45 minutes. Remove the baking tray from the oven and allow the pie to cool down a little before removing the springform tin from around the pie. (To serve cold, allow the pie to cool completely, before chilling it in the fridge for a few hours and enjoying nice and cold). To ensure the pie has a perfect PKD Ratio add a little extra fat on top of each serving*. Enjoy! Tips You can vary the offal used in the pie too! 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 Oven Roasted Bone Marrow, Pressure Cooked Beef Tripe, Bone Broth - Pressure Cooker recipes for instructions on how to make these. This pie makes a great, nutrient dense option as party food or while out at the beach, on a picnic or hike. It's also wonderful served cold, especially during the hot summer months. Simply bake the pie, allow it to cool down fully before placing it in an airtight container to chill for a few hours or overnight prior to serving. *For a perfect PKD ratio add ~15g extra fat of your choosing to each serving. If you enjoy this pie, you must give the oxtail version a try as it's also super delicious! Video

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