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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

Regime Type: Without Eggs, Strict PKD (No Allowances) Beef Sheets With Liver Introduction & Inspiration These nutrient rich beef sheets with liver are so versatile and can be used for making things like rolls, wraps or even samosas. They can also be turned into flakes, to make other amazing dessert and savoury dishes. They are super quick to whip up and taste great. I hope you will give them a try so you can see for yourself how useful they are. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 2 x Beef Sheets With Liver Main Ingredients: 80g Cooked Minced Meat 30g Raw Veal Liver 50g Oven Roasted Bone Marrow 60ml Bone Broth 95g Pork Jelly Cubes Salt To Taste Recipe Instructions Preheat oven to 175c (convection- middle shelf) Place all ingredients into a pan and cook on low heat, stirring often, until all the pork jelly and bone marrow has melted and the liver is almost cooked but still slightly pink inside. Pour the ingredients into a high speed blender and blend until the mixture is smooth. Grease a silicone baking mat (e.g. De Buyer) with tallow or lard. Pour half of the mixture on to the silicone mat on a baking tray and spread out a thin layer of the mixture using a spatula to cover the mat. Place the baking tray in the oven and cook for 13-14 minutes (check often towards the end of the cooking time as you should be able to peel the sides up of the sheet, without any ingredients sticking to the mat). Remove the baking tray from the oven and allow to cool on the kitchen countertop for 10 minutes or so. If you are not going to be using the Beef Sheets With Liver straightaway, transfer them on to some greaseproof paper and cover. Place them in the fridge. Tips Ideally, purchase your meat 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 Pork Jelly Cubes and Bone Broth - pressure Cooker recipes for instructions on how to make these. Beef Sheets With Liver 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....

'Bread' Filter by Regime PKD (With Allowances) Strict PKD (No Allowances) Without Eggs Flat Bottom Offal Muffins 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. Flat Bottom Oxtail And Sweetbread Muffins These tasty oxtail and sweetbread muffins have a good texture to them and make great burger or sandwich buns, pie tops or indeed pizza bases. They're very versatile and are nice and nutrient dense. Flat Bottom Beef And Sweetbread Muffins These flat bottom muffins couldn't be easier to make and hold together really well despite containing no egg. The are tasty, nutritious and make wonderful burger buns, sandwich 'bread' or indeed pizza bases! Flat Bottom Lamb Muffins These lamb muffins are delicious and are brilliant to use for burger buns. They are easy to make and are quick to rustle up! Flat Bottom Pork Muffins It's always nice to have a 'bread' that's both tasty and nutrient dense. These pork muffins are nice and moist and are perfect for burgers, sandwiches or pizza bases. They have a lovely colour to them and re-heat well too. Crispy Pulled Pork Bread 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. Pulled Pork Bread First of all, what's not to like about pulled pork! It's deliciously succulent and juicy and is a great crowd pleaser, especially when you have lots of family and friends over. So I was eager to create a pulled pork bread that shared these wonderful qualities, with a good PKD ratio, and a taste that both PKD and non PKD folks alike will enjoy! The bread has a nice crust that forms on top and is sturdy enough for sandwiches. It can also be pan fried to make it nice and crispy to accompany various dishes. Crispy Tripe Bread Tripe bread lends itself so well to pan frying, which gives it a wonderful crispiness and a beautiful golden colour. The bread remains soft, yet sturdy and ideal for sandwich toppings or fillings. Tripe Bread This may seem somewhat strange as a bread option, but it actually works really well! It has a great PKD ratio, a very neutral taste and if anything has a certain creaminess to it. Savoury Bagels/Donuts - Oxtail Savoury Bagels/Donuts - Oxtail 'Bread' Circles - Beef Cheek These little 'Bread' circles made out of Beef Cheek are super quick to whip up and make the perfect 'bread' option when you want a quick sandwich while you're on the go! They are not only nutrient dense, but they also taste delicious! 'Bread' Circles - Oxtail These little 'Bread' circles made out of Oxtail are perfect for making a quick sandwich while you're on the go! They are not only nutrient dense but they also taste delicious! 1 2 1 ... 1 2 ... 2

Regime Type: PKD (With Allowances) Christmas Tripe Eggnog Introduction & Inspiration If you're up for a new type of eggnog over the festive period then why not try this version with a touch of beef tripe. It's so deliciously creamy and satisfying, with a great PKD ratio. Add a few sprinkles of crackling for a touch of added crunch should you wish too! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less Than 30 Minutes Serving Size 1 Large (230ml) or 2 Small (2 x 115ml) mugs of Christmas Tripe Eggnog Main Ingredients: 40g Pressure Cooked Beef Tripe 20g Lard 50g Egg Yolk Sauce - Pasteurised *6g Honey 150ml Bone Broth Salt To Taste Garnish Beef or Pork Crackling Crumbs Recipe Instructions Add all the ingredients (except the egg yolks) to a large pan and cook until all the honey and lard has dissolved and the beef tripe is nice and soft. The mixture should be boiling. Carefully pour the ingredients into a high speed blender and add the egg yolk sauce. Blend the ingredients until nice and smooth. Pour the mixture into a Christmas mug(s) of your choice, sprinkle with a little crackling (optional) and serve immediately with glass straws. Tips *Add a little extra honey (optional), if you will be dividing the mixture into two servings. To ensure a good PKD ratio, adjust the lard, based on how much your cooked beef tripe represents, uncooked. Ideally, purchase your fat, offal and bones from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Be sure to use free range, organic eggs. Whether you can eat eggs may depend on your condition, medical history, the time you have been doing PKD and your health goals. If you're unsure, please consult with ICMNI in Hungary ( Home - Nutriintervention ). Any honey should be of organic quality, and are only recommended in small quantities for those who have recovered from any kind of health condition. Check out my Beef Tripe - Pressure Cooker, Bone Broth - Pressure Cooker, Beef Crackling Crumbs, Egg Yolk Sauce - Pasteurised and Lard and Pork Crackling - Air Fryer recipes for instructions on how to make all of these. Video Not Available Yet....

Regime Type: PKD (With Allowances) Heart Shaped Sponge Cake Introduction & Inspiration Whether you are treating a loved one, a friend or yourself, this delicious Heart Shaped Sponge Cake is sure to convey affection and love. It can be made with a slight sweetness or indeed more savoury based on preferences. Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x Heart Shaped Sponge Cake Main Ingredients: 1 x Basic Tripe Sponge Base (Heart Shape *) 95ml Creamy Dessert Sauce 45g Crispy Parma Ham Flakes 65g Fresh Strawberries - Sliced Garnish (optional) Grated 'Chocolate' Shapes Recipe Instructions Make the basic tripe sponge base (heart shape) as per the recipe instructions. Once cooked, allow to cool down completely on the kitchen countertop. Once the sponge is fully cool, add the creamy dessert sauce to the top of the sponge base. Use a spatula or angled icing spatula to spread the mixture evenly over all of the sponge base to form a nice thick layer. Distribute the crispy Parma ham flakes evenly over the top of the creamy dessert sauce. Slice the tops off the strawberries and then cut little V shapes in the top of the strawberries, so that when you slice them up they resemble hearts. Place the strawberry hearts on top of the cake and grate a little 'chocolate' over the top (optional). Place the cake in the fridge until ready for serving. Tips *Depending on the size of your silicone heart mould, you may need to double the Basic Tripe Sponge Base recipe mixture ingredients. Also, if you're not a fan of tripe, the basic sponge base can be made by simply substituting the tripe ingredients with pulled pork leftovers or indeed veal heart etc. 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 to prepare your sponge base. 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 sweeter sponge cake, keep the honey in the basic sponge base recipe as well as in the creamy dessert sauce. If you're wanting more of a savoury sponge cake version, simply make the creamy dessert sauce and the basic tripe sponge base without honey. You can also swap out the fruit for slices of smoked sausage. 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 Basic Tripe Sponge Base and Creamy Dessert Sauce 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. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Beef Shin - Slow Cooker Introduction & Inspiration Beef shin, also known as shank, makes for the most succulent cut of meat when cooked low and slow. The cooking juices alone are divine, and the meat is well, out of this world! Get hold of some beef shin and you'll be in for a treat! X Nic Recipe Overview ! Widget Didn’t Load Check your internet and refresh this page. If that doesn’t work, contact us. Recipe Instructions ! Widget Didn’t Load Check your internet and refresh this page. If that doesn’t work, contact us. Tips ! Widget Didn’t Load Check your internet and refresh this page. If that doesn’t work, contact us. Video ! Widget Didn’t Load Check your internet and refresh this page. If that doesn’t work, contact us.

Regime Type: Without Eggs, Strict PKD (No Allowances) Pork Flakes Introduction & Inspiration Pork flakes are amazing for so many different recipes and are so nutrient dense at the same time. They can be made to whatever flake size requirements are needed. They make a welcome alternative to flour in many recipes and are so versatile when you simply need an ingredient for coating meat, for incorporating into main meals or dessert mixtures or simply for sprinkling on top of recipes to add extra flavour and texture. I hope you'll give them a try. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 65g Pork Flakes Main Ingredients: 1 x Pork Sheet Recipe Instructions Make the Pork Sheet as per the recipe instructions. Roughly tear up your pork sheet into a mini food processor, and then place the lid on the processor and set it on high speed until you achieve the desired flake size. Pour the Pork Flakes into an airtight container if you are not using them straightaway, and store them in the fridge. Your Pork Flakes are ready to use. Tips Ideally, purchase your meat from pasture raised animals that are Nitrate, Nitrite & Additive Free. Check out my Pork Sheets recipe for instructions on how to make this. Pork flakes can be used in a number of ways. Use the Recipe Search functionality on the website to discover more. Video Not Available Yet....

Regime Type: Without Eggs, PKD (With Allowances) Christmas Mince Pies Introduction & Inspiration Christmas mince pies have always been a staple throughout the festive period in our house, and these ones are no less delicious! These little buns are packed with flavour and real mince as well. I hope they will become a family favourite for you too! X Nic Recipe Overview Preparation Time 30 minutes to 1 hour Cooking Time Less than 30 minutes Serving Size 4 - 5 mince pies (or more depending on your muffin mould size) Ingredients for the Base (Makes 2 x sheets): 105g Pressure Cooked Beef Tripe - warm 75ml Hot Water 45g Oven Roasted Bone Marrow Filling Ingredients: 140g Minced Meat - cooked 50g Oven Roasted Bone Marrow 30g Honey - Local & Organic Topping Ingredients: 1 x Beef Tripe star shape per mince pie (made when following base instructions) Add a lard or tallow Christmas decoration weighing 5g - 10g if desired. Recipe Instructions Base Instructions: Preheat oven to 175c (Fan assisted - for lower and upper shelves) Place all ingredients into a blender and blend for 1 minute or so, until the mixture is smooth. Grease a silicone baking mat with tallow or lard. Pour 100-105ml of the mixture on to a silicone mat on a baking tray and spread out a thin layer of the mixture using a spatula. Repeat the process for the second sheet. Place the baking trays in the oven and cook for 12-14 minutes (check often towards the end of the cooking time). Remove the baking trays from the oven and allow the sheets to cool. Use an 6-8cm diameter round cutter to cut 6-8 circular disks and 2-3 star shapes per Tripe Sheet. Reserve. Place at least 3 circular disks gently one on top of the other into the centre of a muffin tin or paper bun case and press the base and the sides so that the disks take on the desired shape. Reserve the bases in the fridge. Filling Instructions: In a pan, add the minced meat and stir often until cooked. Pour off any excess juices. Allow the minced meat to cool. Scoop out the bone marrow from the bone and place in a separate bowl. Use a fork to break up the bone marrow a little, but not overly so. (We are looking for the bone marrow to retain some texture). Next add the bone marrow mix and honey to the cool minced meat. Use a spoon and lightly combine all the ingredients together and then leave the mixture to cool. Spoon the mixture evenly between the mince pie bases. Add a star shape to the top of each mince pie. Add any additional lard decorations to the top of the mince pies and then place the mince pies back in the fridge for the filling to harden a little before serving. Topping Instructions: Place a star shape on top of the filling mixture of each mince pie and add an additional lard or tallow shaped decoration on top of each mince pie if desired. To make the decoration, Add a little lard to a piece of greaseproof paper (to the size of the pastry cutter shape) and then pop the lard in the freezer for a few minutes to harden, before cutting the shape out with the cutter. Tips Enjoy these mince pies throughout the festive period! Ideally, purchase your meat from pasture raised sources that are Nitrate, Nitrite & Additive Free. 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 Liver Galore Cake Introduction & Inspiration Eating liver shouldn't be an ordeal; it should be a delightful treat. One of the best ways I like to prepare it is in a mousse-like form, where the taste is subtle and the texture varied, allowing you to truly appreciate this remarkable, micronutrient-rich food. It's a wonderful cake to make for special occasions, such as birthdays or parties. It also has a great PKD ratio. So go on, give it a try. You may just come to love liver! X Nic Recipe Overview Preparation Time Less than 30 minutes (To Note: The cake will need to set in the fridge for 3+ hours) Cooking Time Less than 30 minutes Serving Size 1 x Liver Galore Cake (11cm Diameter) Main Ingredients: Base: 20g Beef Liver* 50g Beef Crackling Salt To Taste Topping: 180g Beef liver* Salt To Taste Decoration: 20g Dehydrated Liver Sheet (or Raspberry Fruit Sheet - Optional) Recipe Instructions Place all the beef liver into a high speed blender with some salt. Liquidise the beef liver well. Base: To make the base, warm the beef crackling (stove or microwave) and place it in a mini blender. Blend the crackling into a paste. Add the paste, together with 20ml of the liquidised beef liver into a small pan. Cook on low heat for 3 or so minutes, stirring often. Once cooked, remove the pan from the heat. Line and grease a 11cm springform circular tin. Add the base ingredients into the tin using a spatula. Use the back of a spoon to press the base ingredients down into the tin so that the top is nice and level. Topping: While the base is cooling, add the remaining liquidised beef liver to the pan and cook on low heat for 3 minutes. Stir the mixture continuously during the cooking process so that the ingredients do not stick to the pan. The mixture will become reasonably thick. Once cooked to your liking, add the mixture back to the blender and blend until smooth. Use a spatula to add the mixture to the tin. Use a spoon to smooth the liver over the base and ensure the top is nice and level. Allow the cake to cool, before covering and adding the tin to the fridge for 3 hours or until set. Remove the cake from the fridge and uncover. Carefully remove the cake from the springform tin and use a spatula to transfer the cake onto a serving plate. Decoration (0ptional): Cut some strips of dehydrated liver (or raspberry fruit sheet) using a pizza cutter or scissors that create a nice zigzag edging. The strip should be wide enough to cover the outside of the cake. Place the strip around the cake. Add a few extra thin zigzag strips over the top of the cake for decoration should you wish. If you are not eating the cake immediately, then cover and place back in the fridge. Otherwise, slice up the liver cake and enjoy your liver galore experience! Tips *This recipe works really well with veal liver too, so be sure to try that option as well. For those that can eat it, Raspberry Fruit Sheet makes a nice cake decoration and also pairs very well with liver. Ideally, purchase your fat and offal from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Any ingredients listed as Optional, may or may not be appropriate if you are following Strict PKD with No Allowances. If you are unsure, refer to the Paleolithic Ketogenic Diet Rules document or consult with ICMNI in Hungary ( Home - Nutriintervention ). Any 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 Beef Crackling, Dehydrated Liver Sheet and Raspberry Fruit Sheet recipes for instructions on how to make these. Video Not Available As Yet...

Regime Type: Without Eggs, Strict PKD (No Allowances) Creamy Liver Soup Introduction & Inspiration Creamy Liver Soup is the most silky and mousse-like soup I have had so far. It's also one of the quickest ever soups to whip together and will provide you with all the nutrients you need, to keep you fighting fit during the cold winter months, and pretty much any time of the year! I hope you'll try this new way of eating liver, so that you too benefit from everything this wonderful nutrient dense ingredient has to offer. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less Than 30 Minutes Serving Size 1 x Bowl of Creamy Liver Soup Main Ingredients: 150g Veal Liver 50g Oven Roasted Bone Marrow 130ml Bone Broth Lard or Tallow for Frying Salt To Taste Garnish Crispy Parma Ham Powder Sprig of Parsley (Optional) Serving Suggestion - Optional 2 x Slices of Tripe Bread (or other PKD 'Bread' without egg) 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. Give your liver a quick rinse under running water and then remove any silvery membrane from around the liver. Add all the ingredients to a high speed blender and blend together until nice and smooth (if the ingredients are all cold, then the mixture may look a little speckled with white but this is fine and will resolve once the fat has melted). Pour the mixture into the pan and cook on low-medium heat for 3 minutes, stirring continuously. While the soup is cooking, heat up a pan with a little lard or tallow. Once the fat has melted, add the bread. Fry the bread in the hot fat, turning it over from time to time with the spatula, while continuing to stir the liver soup. After 3 minutes, increase the heat to medium and cook for a further minute until the soup is nice and hot. Remove from the heat. Pour the pan contents quickly back into the blender and give it one final blend. Remove the serving bowl from the oven and pour in your hot soup. Sprinkle the soup with a little crispy Parma ham powder and top with a sprig of Parsley (optional). Serve with the crispy PKD bread. Enjoy your nutrient dense creamy liver soup! Tips Ideally, purchase your offal, fat and bones from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Any 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 Oven Roasted Bone Marrow, Bone Broth - Pressure Cooker, Tripe Bread and Crispy Parma Ham Powder recipes for instructions on how to make all of these. If you do not have any veal liver then you can substitute with lamb or beef liver. If you do not have any bone marrow then you can substitute with lard, tallow or pork brains. Adjust the bone broth amounts for a thicker or thinner soup, based on your preference. Crispy Pulled Pork Bread also goes wonderfully with this soup! 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: Without Eggs, Strict PKD (No Allowances) Refreshing Bone Broth and Liver Smoothie Introduction & Inspiration If you're looking for a nice, refreshing smoothie that can be whipped up in no time, then why not give this one a try! It's light, frothy and has such a mild flavour to it. This drink provides a great boost of energy to start your day off well. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x Refreshing Bone Broth and Liver Smoothie Main Ingredients: 150ml Bone Broth 40g Liver Parfait Salt To Taste 3 x Ice Cubes 1/2 Tsp Honey (Optional) Recipe Instructions Add all the ingredients to a high speed blender and blend until the consistency is nice and smooth. (To Note: Use the Smoothie option on your blender if you happen to have one). Pour the mixture into a serving glass, and enjoy! Tips If you are new to eating liver, this can be a good introduction and help you get accustomed to it, as the flavour is extremely mild in this drink form. Adding a tiny amount of honey to all the ingredients, will allow the flavour of the drink to have a hint of sweetness (optional). Ideally, purchase your meat and bones from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Any honey should be of organic quality, and is only recommended in small quantities for those who have recovered from any kind of health condition. Check out my Bone Broth - Pressure Cooker and Liver Parfait recipes for instructions on how to make these. 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: Without Eggs, Strict PKD (No Allowances) Whipped Oxtail Fat Introduction & Inspiration Oxtail fat lends itself perfectly to be whipped up into a wonderfully creamy texture that is nice and airy and lovely to use in many different ways and dishes. It a great way of presenting animal fat in a new and interesting way, so that people new to this way of eating aren't overwhelmed. I hope you will whip up your own oxtail fat too! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x 60ml Whipped Oxtail Fat Main Ingredients: 60g Oxtail Fat (from cooking Oxtail) Recipe Instructions Remove the oxtail fat from on top of the oxtail cooking juices/jelly. Place the oxtail fat in a medium glass bowl. Use a fork to mash the oxtail fat a little so that it's not too hard, before beginning whisking. Plug in an electric hand whisk and proceed to whisk the oxtail fat on the lowest speed, until you obtain a nice consistency with soft peaks forming. Cover the bowl with some clingfilm and place it into the fridge until you are ready to use it. Tips Ideally whisk your oxtail fat just before you are ready to use it, as in the fridge it will begin to harden and so may require a re-whisk otherwise. Check out my Oxtail - Slow Cooker recipe for instructions on how to cook Oxtail, which provides you with the Oxtail Fat as part of the cooking process. Whipped Oxtail Fat, soon melts at room temperature, so be sure to whip the fat to your desired consistency and then place it right back into the fridge until you are ready to use it. The Whipped Oxtail Fat, can also be made into Oxtail - Double Cream as well. Check out my other recipe for this. Video Not Available Yet....

Fundamentals Tips & Tricks Paleolithic Ketogenic Diet (PKD) The PKD way of eating is not complicated at all. It’s very intuitive, which simplifies immensely food preparation and mealtimes, so you spend less time in the kitchen and more time enjoying the other pleasures in life! Organ Meat Organ meats are sometimes referred to as ''offal''. They are the organs of animals that humans prepare and use as food. Organ meats traditionally were once a cherished and prized food in our diets. Liver Liver can be one of those foods that you either love or hate! Beef Tripe You may like me, be only now discovering beef tripe, and all the benefits it has to offer! While I personally never grew up eating very many organ meats (liver was really the only thing we had on rare occasions), I like to think that I can still discover new things and try them out!

Regime Type: Without Eggs, PKD (With Allowances) Mint Sauce Introduction & Inspiration Mint Sauce is a wonderful accompaniment to roast lamb but it can also be served with lamb chops, cutlets, shanks or even added to a stew. It is so simple to make, and with using the lamb broth it provides it with a nice, almost jelly like texture too! 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 85ml Pot Mint Sauce Main Ingredients: 20g Fresh Mint Leaves 20g Honey 70ml Lamb Cooking Juices (hot) or Bone Broth 3-4 g Pork Jelly Cubes (Optional - See TIPS below) Salt To Taste Recipe Instructions Strip the mint leaves from the stalks, and discard the stalks. Place the mint leaves on a chopping board and use a sharp knife and cut the mint into small pieces using a back and forth rocking motion on the knife. Meanwhile in a pan on low heat, heat the lamb cooking juices (and pork jelly cubes if using) and mix well. The mixture should be hot, but not boiling. Place the chopped mint leaves into a glass bowl and then pour in the lamb broth. Use a pestle to crush the mint leaves into the hot lamb broth to release the maximum amount of flavour from the mint. Finally, add the honey into the glass bowl and give it a good mix in, so that all the ingredients are well combined. Pour the mixture into an airtight glass jar and place it in the fridge. It will become slightly jelly-like in texture, but will not be set solid like a jelly. Tips If you wish to have a slightly jelly like consistency to your mint sauce, you can add a tiny amount of pork jelly cubes to the lamb cooking juices or bone broth. However if you are using rich, gelatinous lamb cooking juices then this is not required as the mint sauce will already inherit these qualities as it cools. Chop the mint finely, but do not turn it into a purée. Give the mint a good pounding with a pestle or rolling pin end, to extract the maximum amount of flavour. Try and use white sea salt or rock salt that contains no anticaking agents or other additives. Any honey and herbs should be of organic quality, and are only recommended for those who have recovered from any kind of health condition. Check out my Leg Of Lamb - Slow Cooked In The Oven for instructions on how to make this. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Bacon and Bacon Fat - Smoked Introduction & Inspiration The fat from cooking Smoked Mangalica Kolozsvari Bacon is truly wonderful and intense, and the bacon crisps up beautifully in the pan. I love sourcing my Smoked Mangalica Kolozsvari Bacon from Eskimo Kitchen in Hungary as it's not only delicious but it's also nitrate and nitrite free. You must give this bacon a try! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size Smoked Mangalica Kolozsvari Bacon Bacon Fat Main Ingredients: Smoked Mangalica Kolozsvari Bacon Recipe Instructions Place your Smoked Mangalica Kolozsvari Bacon on a chopping board and cut off some thick slices. On a medium heat, add slices to a large frying pan. Place a grease splatter screen over the top of your frying pan. Allow the slices to cook and release the fat during the cooking process. Periodically pour off the fat into a bacon grease/fat container. Turn the Smoked Mangalica Kolozsvari Bacon over from time to time as well, until cooked to your desired level of doneness. Remove the bacon into a glass dish using kitchen tongs. Pour any remaining rendered fat off into the container, and store it either in the fridge or on the countertop with the lid on. Tips Store the bacon grease/fat container on your countertop or in the fridge. As you cook more bacon or back fat, simply add the rendered fat to the pot. Bacon fat comes in very handy for different recipes. Ideally, purchase your back fat from pasture raised animals that are Nitrate, Nitrite & Additive Free. Check out my Bacon Mayonnaise recipe for instructions on how to make use of your Bacon Fat. Kolozsvari is a type of traditional smoked bacon from the Cluj-napoca region of Romania. It crisps up beautifully in the pan. This smoked bacon is nitrate and nitrite-free. 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) Christmas Pork Treats Introduction & Inspiration These Christmas Pork Treats make for delicious party food. They have a wonderful bacon flavour to them and a slight chewiness courtesy of the pulled pork strands. The sprinkle of crispy Parma ham powder on top provides a good intense note of bacon as you bite into them. I hope you'll like them! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 8 x Christmas Pork Treats (3.5cm x 6.5cm x 1.5cm) Main Ingredients: 135ml Lard 200g Pulled Pork Leftovers 45g Crispy Parma Ham Flakes 7g Crispy Parma Ham Powder Salt To Taste Recipe Instructions Add all the ingredients in a pan and cook on a low-medium heat until all the ingredients are warmed up and the lard has melted. Stir the mixture from time to time to ensure all the pulled pork and Parma ham flakes are coated in the lard. Grease a Christmas mould and then spoon the pulled pork mixture into the mould holes. Use the back of a spoon or a fork to press the mixture down to form an even layer. Sprinkle the top of the pulled pork shapes with crispy Parma ham powder and then allow them to cool in the mould, before placing it in the fridge for the ingredients to fully set. Once set, carefully remove the Christmas Pork Treats from their moulds and place on a serving plate. Enjoy! Tips These delicious treats can also be made into bars or whatever other shape you may wish to try! Try making them using bone marrow too, if you have no lard or tallow available. 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. If you would like to try a slightly sweet version of these Christmas Pork Treats, you can add a small amount of honey to the pan while cooking. 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, Crispy Parma Ham Flakes, Crispy Parma Ham Powder, BBQ Pulled Pork and Pulled Pork - Ninja Bake Roast Option recipes for instructions on how to make all of these. These little shapes are great for special occasions like Christmas, and they are also perfect for parties, picnics, walks and other occasions when you would like to have a snack that you can bring with you that doesn't take up too much room, and yet is nutrient dense enough to keep you satiated. Depending on how fatty your pulled pork is, simply adjust the amount of lard accordingly so that you maintain a good PKD ratio. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Tasty Lamb Burger Patties Introduction & Inspiration Lamb burger patties are juicy and delicious! They taste lovely served with slices of beef crackling on top and eaten with the flat bottom pork muffins. The patties can be whipped up in no time, as well as made ahead of time. Give them a try. They don't disappoint! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 2 x Lamb Burger Patties (9cm diameter) Main Ingredients: 200g Lamb Shoulder 60g Tallow Salt To Taste Topping For Burger Patties (For a good PKD ratio) 6g Beef Crackling (represents 10g fat) * Recipe Instructions Chop the lamb 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 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 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. 30ml 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 lamb 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. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Creamy Liver and Brain Soup Introduction & Inspiration This is a great organ soup to try out that takes just minutes to prepare. The combo of liver and brain doesn't disappoint when it comes to furnishing a nutrient dense and flavoursome soup. It has such a light, creamy, almost mousse-like texture to it. It's the perfect way to add some valuable nutrients into your meals without it feeling difficult to eat. The addition of crispy Parma ham flakes, gives the soup a wonderful bacon flavour which marries so well with the other ingredients. Give it a go. You'll be glad you did! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less Than 30 Minutes Serving Size 1 x Bowl of Creamy Liver and Brain Soup Main Ingredients: 90g Veal Liver 90g Pig Brains - Poached 40g Oven Roasted Bone Marrow 130ml Bone Broth Salt To Taste Garnish (Optional) 10g Crispy Parma Ham Flakes or Beef Crackling Sprig of Parsley 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 bone broth and oven roasted bone marrow to a pan on medium heat. Once the ingredients are both warm, remove the pan from the heat and add the mixture to a high speed blender. Add the liver, salt and brains to the blender and blend all the ingredients together until smooth. Pour the mixture into a medium sized pan through a sieve (to catch any silvery membrane bits from the liver) and cook on low-medium heat for 3 minutes, stirring continuously. Increase the heat slightly and cook for one more minute until nice and hot. Continue to stir as the soup will begin to congeal otherwise. Once the liver and brain soup is cooked, pour the pan contents back into the blender and re-blend the soup briefly to ensure a super smooth texture for serving. Pour the soup into the warmed bowl and sprinkle the soup with a little crispy Parma Ham Flakes (or beef crackling) and top with a sprig of Parsley (optional). Enjoy your nutrient dense liver and brain soup! Tips Ideally, purchase your offal, fat and bones from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Any 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 Oven Roasted Bone Marrow, Brains - Poached and Bone Broth - Pressure Cooker, Crispy Parma Ham Flakes and Beef Crackling recipes for instructions on how to make all of these. If you do not have any veal liver then you can substitute with lamb or beef liver. If you do not have any bone marrow then you can substitute with lard or tallow. Any ingredients listed as Optional, may or may not be appropriate if you are following Strict PKD with No Allowances. If you are unsure, refer to the Paleolithic Ketogenic Diet Rules document or consult with ICMNI in Hungary ( Home - Nutriintervention ). Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Beef Flakes Introduction & Inspiration Starting with healthy ingredients has always been my priority, and these beef flakes are extremely versatile and give you all the health benefits from grass fed minced beef at the same time! They can be ground into a fine powder similar to flour, or simply kept as bigger flakes for coating your favourite food or indeed for making your favourite desserts. I hope you will find them a handy addition when creating your culinary delights. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x 200g Beef Flakes Main Ingredients: 5 x Beef Sheets Recipe Instructions Make the Beef Sheets as per the recipe instructions. Roughly tear up your beef sheets into 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 Flakes into an airtight container if you are not using them straightaway, and store in the fridge. Your Beef Flakes are ready to use. Tips Ideally, purchase your meat from pasture raised animals that are Nitrate, Nitrite & Additive Free. Check out my Beef Sheet recipe for instructions on how to make this. Video Not Available Yet....

Regime Type: PKD (With Allowances) Christmas Sponge Pudding Introduction & Inspiration A Christmas dessert that is both delicious and yet effortless to make! Christmas is the season of sharing, and desserts like this are too good not to share with loved ones. It's super simple to whip up, and only comprises a handful of ingredients. I hope you will enjoy it! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time 30 minutes to 1 hour Serving Size 7 x 50ml Ramekins Main Ingredients 100g Pressure Cooked Beef Tripe 45g Lard or Tallow 40g Honey 120ml Warm Water 4 Egg Yolks Optional Toppings Seasonal Berries Recipe Instructions Preheat the oven to 150c. In a pan on low heat, add the beef tripe, the lard or tallow and the water. Once the lard or tallow has melted, then allow the mixture to cool. Transfer the mixture to a high speed blender. Blend for a good 1 -2 minutes until the mixture is really nice and smooth. Meanwhile, in a bowl whisk the egg yolks well with the honey for 2-3 minutes. Pour the blender ingredients into the bowl and whisk all together for a few minutes. Pour the mixture into 7 ramekins or muffins pots. Add the ramekins to the bottom of a deep baking pot. Pour in boiling water into the pot (be careful not to splash any water into the ramekins) so that the water goes about 1 inch up the side of the ramekins (a bain marie - hot water bath). Place the lid on top of the pot. Place the pot into the middle shelf of the oven and cook for 30-35 minutes. Remove the pot from the oven and leave to cool for a couple of hours before serving the sponge puddings. Tips Feel free to decorate the tops of the puddings with a few seasonal berries just before serving. You could also grate some beef crackling on top for a little crunch. 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. 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 ). Video Not Available Yet....

Regime Type: PKD (With Allowances) Halloween Fingers Introduction & Inspiration Halloween Fingers are just a fun activity you can do with your family to decorate your Halloween food. They are super simple to make and do not require very long to cook. Make them as detailed as you fancy. The spookier the better! Happy Halloween! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 8 x Halloween Fingers Main Ingredients: 2 -3 Parma Ham Slices (or equivalent) 4 Egg Yolks Recipe Instructions Lay your slices of Parma Ham on a a wooden chopping board. Use a pair of kitchen scissors to cut out rough finger shapes in the form of rectangles. They can be slightly different sizes, as you prefer. On one end of each rectangle cut a u shaped curve (this is where the nail will be formed by the egg yolk). Beat your egg yolks together in a glass bowl. Heat up a pan on medium heat. Once hot, pour in the egg yolk. Now lay your finger shapes on top of the egg yolks (space them out a little). Allow the egg yolk to cook for 4 or so minutes. Once done, use a spatula to transfer the cooked egg yolk from the pan and place it back onto the wooden chopping board. Once cool, cut around the finger shapes with kitchen scissors and when you get to the top of each finger (where you had made a u shape), cut an oval shape in the egg yolk for the nail. You decide how you would like the nails to appear! Your Halloween Fingers are ready to use. Happy Halloween! Tips Ideally, purchase your meat from pasture raised animals that are Nitrate, Nitrite & Additive Free. Be sure to use free range, organic eggs. Use the Recipe Search functionality on the website to discover how to incorporate Halloween Fingers into various recipes. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Pork Sheets Introduction & Inspiration Having pork sheets on hand is very useful for so many different recipes! Not only do they taste nice in their own right, but they can also be used to make rolls, samosas, pork flakes, pie toppings, desserts and so much more. The limit is your imagination! The pork sheets are not only nutrient dense but incredibly sturdy and flexible. I hope you will give them a try as they're super easy to whip up. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 2 x Pork Sheets Main Ingredients: 100g Pork Tenderloin Leftovers 85g Pork Jelly Cubes 60g Oven Roasted Bone Marrow 75ml Bone Broth Salt To Taste Recipe Instructions Preheat the oven to 175c (Convection - middle shelf) Place all the ingredients into a pan on low-medium heat, and allow the bone marrow and pork jelly cubes to melt. Stir often. Once done, allow the mixture to cool slightly. Pour the mixture into a high speed blender and blend until the mixture is smooth. Grease a silicone baking mat with tallow or lard. Pour approx. 140 ml of the mixture on to the silicone mat 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 - 15 minutes (check often towards the end of the cooking time - the mixture should not be wet or stick to your finger when touched) Once cooked, remove the baking tray from the oven and place on the kitchen countertop. Allow to cool for several 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 remembered to grease the mat first). Follow the above steps to make the second sheet. Your Pork Sheets are now ready to use. If you are not going to be using the sheets straightaway, then store them in some greaseproof paper (or fold them into an airtight container) and keep refrigerated. Tips Ideally, purchase your meat and fat 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 Bone Broth - Pressure Cooker recipe for instructions on how to make this. Pork Sheets can be used in a number of ways, including for samosas, wraps, rolls etc. Use the Recipe Search functionality on the website to discover more. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Tasty Beef and Heart Burger Patties Introduction & Inspiration Beef and heart is a lovely combo for burger patties. They are juicy and delicious when cooked and full of flavour. They are super quick to make, have a great PKD ratio and can be made ahead of time if need be. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 2 x Tasty Beef and Heart Burger Patties (9cm diameter) Main Ingredients: 160g Chateaubriand Steak (or similar) 90g Veal Heart 55g Tallow 20g Beef Crackling (represents 33g fat) Salt To Taste Recipe Instructions Chop the veal heart and steak into small pieces. Add the pieces to a mini blender along with the salt and lard. 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. Add half of the patty mixture from the blender into the 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 in the oven (to retain the cooking juices) . 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 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 Beef and Heart Burger Patties into various dishes. 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, 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. If you are new to eating heart, then veal heart is certainly very mild. While you get used to incorporating heart, you can simply add slightly more steak and less heart if need be. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Steak Preparation for BBQ Introduction & Inspiration There is nothing more enjoyable over the summer months than to cook outdoors. Cooking meat on the BBQ is ideal, especially when you have family and friends over. This steak preparation video shows how simple it is to prepare steak for the BBQ, which will allow for a succulent steak with juices that are nice and salty. Good quality meat, prepared and cooked to perfection on the BBQ is a very enjoyable taste experience! Recipe Overview Preparation Time Less than 30 minutes (To Note: The steak should be placed in the fridge for a minimum of 1 hour and ideally overnight) Cooking Time 30 minutes to 1 hour (To Note: This will vary depending on the weight of the steak and desired cooking preferences). Serving Size This will vary based on meat weight and serving requirements. Main Ingredients: T Bone Steak Salt To Taste Recipe Instructions Prepare your BBQ grill for cooking and ensure the grill is at the desired temperature. Prepare your steak ahead of time by placing it on a wire rack, placed within a baking tray so that air can circulate around the meat. Use rock salt or sea salt to season each side of the steak with salt. Place the meat on the baking tray in the fridge for at least one hour so that the salt, by the process of osmosis, will allow the juices that initially come out of the meat go back in. The juices of the steak will then be nice and salty. Once the meat has sat in the fridge on the wire rack for at least one hour remove it from the fridge. Pat the meat dry with a paper towel on both sides. This will ensure the meat is ready to cook. Place the steak on the heated BBQ grill and cook until the internal temperature of the meat reaches your desired level of doneness. Once cooked, remove the steak from the BBQ grill onto a serving plate. Allow the steak to rest before slicing it so that the juices in the middle of the steak redistribute towards the outside. Enjoy your succulent BBQ steak! Tips Cooking Times: As a rough guide, for a 1.2kg T Bone Steak, allow 40-45 mins for medium doneness. Before placing your steak onto the BBQ grill, you can brush it with a little melted tallow. This will give the steak a beautiful crust. A digital steak thermometer is a handy device to check the internal temperature of the meat while cooking on the grill, so that you cook your steak to perfection. Serve your succulent steak with some oven roasted bone marrow. 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. Video