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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: PKD (With Allowances) Egg Yolk Sauce - Pasteurised Introduction & Inspiration Out of the various methods out there to pasteurise egg yolks, I have found the one by America's Test Kitchen on the www.splendidtable.org site to be one of the best in producing a nice thick egg yolk sauce. The longer the eggs are cooked (beyond 6 minutes required to achieve pasteurisation at 144 degrees Fahrenheit/62.2 degrees Celsius) the thicker the texture of the sauce. The egg yolks retain a very vibrant colour and are perfect for many PKD recipes. The possibilities are endless! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time 32 minutes Serving Size 125ml Egg Yolk Sauce - Pasteurised Main Ingredients: 150g Egg Yolks (from 9 eggs) Salt to Taste Ice Cubes Cold Water Recipe Instructions Prepare the water bath for the sous-vide cooker immersion circulator device by attaching the bracket to hold the sous-vide stick onto the side of a large pot. Place the sous-vide cooker stick into the bracket. Fill the pot to between the minimum and maximum water levels shown on the sous-vide stick. Set the sous-vide stick to heat up to 65c to start preheating the water to the required temperature. Meanwhile, place your egg yolks into a fine mesh sieve over the top of a pouring jug. Use a spatula to push your egg yolks through the sieve into the jug. Add a touch of salt to the jug (if using) and give the eggs a good mix to incorporate the salt. Pour this mixture into a sous-vide bag and use your sous vide machine to suck all the air out of the bag and seal it. (or if you do not have a sous-vide machine to suck the air out of the bag, simply use a large enough Zip-Lock bag) Once the water in the pot is at 65c, gently lower the sous-vide sealed bag into the pot before attaching it to the side of the pot using a few laundry pegs (or similar) in order to hold it in place. (If you are using the Ziplock bag lower it slowly into the water. As the bag goes lower into the water the air naturally starts to push out of the bag opening. Seal the bag fully before pegging it onto the side of the pot with pegs or similar). Set the sous-vide stick to cook for 32 minutes. Just before the timer is up, add several ice cubes to a bowl of cold water, to make an ice bath. Carefully remove the bag from the pot and immediately transfer the bag to the ice bath so that the cooking process stops. Allow the bag to let cool down until cold to touch - 15 minutes or so. Transfer the Egg Yolk Sauce to an airtight container and refrigerate it until you are ready to use it. Tips Try 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 ). Use the Recipe Search functionality on the website to discover how to incorporate Egg Yolk Sauce - Pasteurised into various dishes. Video

Regime Type: PKD (With Allowances) Beef Cheek And Sausage Soup Introduction & Inspiration I had some beef cheek leftovers to use up and wanted to make a soup that was both flavourful and super creamy. This soup did not disappoint! It's super filling and perfect as a nutrient dense meal. 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 1 x Serving Beef Cheek And Sausage Soup Main Ingredients: 130g Beef Cheek Leftovers 150ml Bone Broth 1 Egg Yolk 45g Whipped Bone Marrow 40g Smoked Sausage Salt To Taste 1 Sprig of Parsley (Garnish - optional) Recipe Instructions Follow the Braised Beef Cheek - Slow Cooker recipe as per the instructions. In a medium pan, add the shredded beef cheek and the bone broth, as well as a touch of salt (optional). Cook on a low heat for 5 or so minutes, until the bone broth and beef cheek are nice and warm. Meanwhile, on a wooden chopping board, cut the smoked sausage into small cubes. Add the sausage cubes to a frying pan and cook for 2-3 minutes. Add the sausage cubes and any juices from the frying pan to the medium pan with the bone broth and beef cheek in, mixing well to combine all the ingredients. Perform a taste test to ensure the mixture has enough seasoning. Soup Assembly Instructions: In a large bowl whisk the egg yolk and whipped bone marrow together. Use a ladle to pour a tiny amount of the hot broth from the pan into the egg mixture and stir until the broth has been fully incorporated. Repeat until all the broth mixture from the medium pan has been used up, and only the beef cheek and sausage remain in the pan. Finally add the egg mixture into the beef cheek and sausage ingredients in the pan and stir well so that everything is fully combined. At this point you could always put the pan back on the heat for a couple more minutes if your soup needs a quick blast of heat before serving. Otherwise, simply pour the soup into a bowl and enjoy all the wonderful flavour combinations! Bon Appetit! Tips Check out my Braised Beef Cheek - Pressure Cooker, Bone Broth - Pressure Cooker and Whipped Bone Marrow recipes for instructions on how to make these. Garnish the soup with a sprig of fresh parsley and serve nice and hot on a cold winter's day or 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. 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 herbs should be of organic quality, and are only recommended for those who have recovered from any kind of health condition. Video

Regime Type: Without Eggs, Strict PKD (No Allowances) Beef Tenderloin Served With An Alfredo Style Sauce Introduction & Inspiration Beef Tenderloin or Filet de bœuf as we call it here in France, is just divine! It's a cut of meat that is truly a culinary delight and is a must try! The meat is so tender that it literally melts in the mouth. Coupled with tasty lamb kidney and a delectable sauce, this really is mind-blowingly good! I hope you'll enjoy it too! Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x Beef Tenderloin Served With An Alfredo Style Sauce Main Ingredients: 145g Beef Tenderloin Steak 50g Lamb Kidney 1 Tsp Lard for Frying 70ml Alfredo Style Sauce 40g Lard (Easter Bunny Rabbit Shapes or similar) Salt To Taste Recipe Instructions Pre heat the oven to 80c. Warm a serving plate in the pre heated oven. Wait for the oven to reach temperature and then turn it off, before adding your serving plate. Wash or soak (30 minutes prior to cooking) the lamb kidney's under running water to remove any bitterness. Slice the kidneys in half and snip out the tight white core with a sharp knife and/or kitchen scissors. Cut the kidney halves up into 1 cm pieces. Add the lard to a frying pan on medium-high heat. Once the lard has melted and the fat and pan are both nice and hot, add the steak and kidney pieces and cook, turning over the steak and kidney regularly, for a few minutes (or longer based on your preferred level of doneness). Heat the sauce up briefly in another pan on its own. Once the steak and kidney is almost cooked to your liking, pour in the sauce and stir into the meat and kidney cooking juices. Lower the heat to low-medium. Cooking for a further minutes until the sauce is nice and hot. Remove the warm serving plate from the oven and add the steak to the centre of the plate. Spoon over the kidney pieces to dress the steak. Drizzle the cooking sauce over the top of the steak and 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 Alfredo Style Sauce recipe for instructions on how to make this. If you are not a fan of lamb kidney then try a little veal heart or liver, cut into cubes. Video Not available yet....

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

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

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

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

Regime Type: PKD (With Allowances), Without Eggs Heart Shaped Liver Ice Cream With Fresh Strawberries Introduction & Inspiration Indulge in a velvety liver ice cream that boasts a smooth and shiny texture, delicately balanced with just a hint of sweetness. When paired with plump, fresh strawberries and a subtle drizzle of raspberry honey, this frozen treat transcends ordinary desserts. It’s the perfect choice for special occasions—whether you’re celebrating birthdays or Mother’s Day—while still prioritising nutrient-dense ingredients for a guilt-free indulgence. Recipe Overview Preparation Time Less than 30 minutes Cooking Time N/A Serving Size Heart Shaped Liver Ice Cream With Fresh Strawberries Main Ingredients: 45ml Liver Ice Cream 1 - 2 Fresh Strawberries - Sliced Smallholder's Raspberry Honey (Optional) Recipe Instructions Prepare the liver ice cream as per the recipe instructions. Place the pot upright (and level) in the freezer for a minimum of 24 hours. Remove the Ninja Creami Pot from the freezer and use the 'Light Ice Cream' program to prepare the Liver Ice Cream. Once the ice cream has been made, scoop out the ice cream and place it into some silicone heart moulds. Add the mould tray to the freezer until the heart shaped ice cream has set fully. Once the ice cream has set into heart shapes, remove them from the mould and place them on a serving platter. Meanwhile, quickly rinse your strawberries under running water just before using them. Dry them thoroughly. Hull the strawberries by removing the green cap and pale flesh with a paring knife (On a fully ripe strawberry, you can hull it by gently pulling on the leaves until the stem comes out). Slice the strawberries into thin slices and make a little V shaped incision in the top of each slice so that the slice resembles a heart shape. Decorate the ice cream with the strawberry slices. For a little extra decadence, add a drizzle of raspberry honey over the top of each heart shaped ice cream (optional). Enjoy! Tips Ideally, purchase your meat, fat and offal from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Any ingredients listed as Optional, may or may not be appropriate if you are following Strict PKD with No Allowances. If you are unsure, refer to the Paleolithic Ketogenic Diet Rules document or consult with ICMNI in Hungary ( Home - Nutriintervention ). Any honey or fruit should be of organic quality, and are only recommended in small quantities for those who have recovered from any kind of health condition. Check out my Liver Ice Cream recipe for instructions on how to make this. Smallholder's Raspberry Honey is an acacia honey flavoured with real raspberries, with 100% natural ingredients. Wild raspberries are soaked in crystal-clear acacia honey which gives this handmade speciality its inimitable fruity flavour. You can order this, and other wonderful products, from Eskimo Kitchen in Hungary: Eskimokitchen.eu Video Not available yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Crispy Parma Ham Introduction & Inspiration Crispy Parma Ham is a perfect addition to any dish. It's so flavoursome and provides a nice crunchy texture, and can also be ground up very finely and used to sprinkle over your favourite dishes . It's great as a carnivore crisp too! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 50g Crispy Parma Ham Main Ingredients 100g Parma Ham Slices Recipe Instructions Pre heat your oven to 175c. Line a baking tray with a sheet of Greaseproof paper. Remove the Parma Ham from the packet and carefully lay each slice side by side on the baking tray. Place the baking tray in the pre-heated oven and cook for 18 minutes (or slightly longer, depending on how crispy you like your Parma Ham). Remove the baking tray from the oven and allow the Crispy Parma Ham to cool. Once cooled, place it into an airtight glass container, and reserve in the fridge. Tips You can also wrap your Parma Ham slices carefully around metallic cones or rolls ( greased or wrapped in greaseproof paper so that the Parma Ham will be easy to remove from the metallic shapes once cooking is complete) before placing them in the oven, to create wonderful shapes that can be used in different recipes. Ideally, purchase your meat from pasture raised animals that are Nitrate, Nitrite & Additive Free. Use the Recipe Search functionality on my website to discover how to incorporate this amazing and flavoursome Crispy Parma Ham. 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: PKD (With Allowances) Flat Bottom Lamb Muffins Introduction & Inspiration These lamb muffins are delicious and are brilliant to use for burger buns. They are easy to make and are quick to rustle up! Please 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 one hour Serving Size 4 x Flat Bottom Lamb Muffins (10cm Diameter) Main Ingredients: 150g Lamb Leftovers 70g Lard 35ml Egg Yolk 45ml Bone Broth Salt To Taste Glaze: 1 tsp Lard/tallow Recipe Instructions Pre heat the oven to 160c. Place all the ingredients, except the egg yolk, into a pan on low heat. Cook for a few minutes until all the lard has melted and the lamb is warm. Pour the contents of the pan into a high speed blender, add the egg yolk to the blender and blend everything until the mixture is smooth. Grease 4 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 4 muffin holes with the help of a spatula. Use the spatula 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. Use the 'browning' function at the end of cooking for 2-3 minutes. Remove the tray from the oven and use a pastry brush to brush the top of each muffin with a little lard or tallow. Allow the muffins to rest on the countertop to cool for 10 or so minutes. 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. If you happen to have any lamb cooking juices handy, then use this as opposed to the bone broth to provide even more flavour to the muffins. 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. 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 ). Check out my Lard and Pork Crackling - Air Fryer, Bone Broth - Pressure Cooker and Leg of Lamb - Slow Cooked in the Oven recipes for instructions on how to make these. Use the Recipe Search functionality on the website to discover how to incorporate Flat Bottom Lamb Muffins into various dishes. If you do not have any lard handy, then substitute with tallow. Video Not Available Yet....

Regime Type: PKD (With Allowances) Beef Tartare - Traditional Introduction & Inspiration 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. The flavour profile is exceptionally pleasing. Its freshness enhances the overall taste experience. Imagine tender meat contrasting with the crisp bite of beef crackling—a brilliant combination that I am sure you will enjoy! X Nic Recipe Overview Preparation Time Less than 30 minutes (To Note: Add a glass bowl to the freezer a few hours ahead of making the recipe) Cooking Time N/A Serving Size 1 x Beef Tartare - Traditional (11cm Diameter) Main Ingredients: 135g Beef Fillet 40ml Egg Yolk Sauce - Pasteurised 30g Beef Crackling Strips - Cold Salt To Taste Decoration (Optional) 1 Radish - Cut into Quarters Parsley Leaves - Fresh Recipe Instructions A few hours ahead of making the beef tartare, place a glass bowl in the freezer so it's nice and cold. Cut the beef fillet into thin strips, and then cut the strips into small cubes. Place the beef cubes into a bowl and reserve in the fridge. Remove the glass bowl from the freezer and add the beef cubes. Next add some salt. Use a spatula to give the ingredients a good mix up. Add the egg yolk sauce and mix well, to coat all the beef in the sauce. Now, add the beef crackling strips to the bowl and give the mixture a good mix. Perform a quick taste test to see if any additional seasoning is required. Place a pastry circle in the centre of a serving plate. Around the circle you can scatter a few fresh parsley leaves and radish quarters for decoration (optional). Add the beef tartare mixture to the pastry circle and press down to level the mixture out. Carefully remove the pastry circle from around the beef and place a parsley leaf on top for decoration. Your beef tartare is ready to serve! Tips Serve the Beef Tartare immediately while it's nice and cold. You can briefly refrigerate to get a slight chill, but only for about 15 minutes before you eat. You can also rest an extra egg yolk on top, but be aware this will make the tartare texture extra dense and silky. Slice the beef as quickly as possible (being careful obviously!) to ensure the meat remains nice and cold. 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. Be sure to use free range, organic eggs. Whether you can eat eggs may depend on your condition, medical history, the time you have been doing PKD and your health goals. If you're unsure, please consult with ICMNI in Hungary ( Home - Nutriintervention ). Any ingredients listed as Optional, may or may not be appropriate if you are following Strict PKD with No Allowances. If you are unsure, refer to the Paleolithic Ketogenic Diet Rules document or consult with ICMNI in Hungary ( Home - Nutriintervention ). Any 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 Egg Yolk Sauce - Pasteurised and Beef Crackling Strips recipe for instructions on how to make these. Video Not Available Yet...

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: PKD (With Allowances), Without Eggs Creamy Brain Bars Introduction & Inspiration When I first tasted these delightful treats, their appearance immediately evoked memories of Stracciatella ice cream. The bars have a wonderful crunchiness to them, reminiscent of a choc ice, for those that are familiar with these. Somehow, the more coarse texture of the 'flour' harmonises perfectly with the creamy filling, creating a symphony of textures. Straight from the freezer, they are an absolute delight—crisp, refreshing, and utterly satisfying. However, if you happen to leave them in the fridge, be prepared for a delightful transformation. They soften into a more yoghurt-like consistency, still retaining their deliciousness. It’s like having two delightful experiences in one—whether frozen or slightly softened, these treats are a true pleasure! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less Than 30 minutes Serving Size 19 Creamy Brain Bars Main Ingredients: 100g Pig Brains - Poached 30g Honey 20g Brisket Flour (Coarse) 40g Tallow - soft Salt to Taste Recipe Instructions Melt the tallow in a small pan. Add the pig brains to a glass bowl, together with the honey and a pinch of salt. Whisk both ingredients for several minutes until the texture of the mixture is nice and silky smooth. Add in the melted tallow a little at a time and whisk well with the other ingredients. Pour in the brisket flour and whisk again until all the meat is coated with the mixture. Divide the mixture between 19 rectangular silicone moulds. Use a spatula to level off the tops of the bars. Once the mixture is fully cool, place the mould tray in the freezer until the bars are set. Allow 2 - 3 hours +. To Note: You can also pop the bars in the fridge. They will soften and you can enjoy the transformation into a creamy brain yoghurt mix. When you're ready to serve the bars, simply remove the mould from the freezer and place the creamy brain bars in small serving ramekins. Sprinkle the dessert with a little extra 'flour' if desired for decoration. Enjoy! Tips Roast Beef Flour also works great in this recipe. To serve, why not add a few extra sprinkles of flour over the bars. Ideally, purchase your meat, fat and offal from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Any honey should be of organic quality, and is only recommended in small quantities for those who have recovered from any kind of health condition. Check out my Brains - Poached, Brisket Flour and Roast Beef Flour recipes for instructions on how to make all of these. You can also substitute pig brains with veal brains. This recipe has a great PKD ratio. Video

Regime Type: PKD (With Allowances) Beef Shin 'Mash' Introduction & Inspiration Beef Shin is a succulent and flavour-packed cut of meat when slow cooked. Combine it with a delicious egg tallow 'mash' on top and it really will feel like Christmas! Enjoy your meal! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x Beef Shin 'Mash' Main Ingredients: 100g Beef Shin Leftovers 65g Egg Tallow 'Mash' Beef Shin Cooking Juices Salt to Taste Garnish 1/2 Tsp Dried Parsley (Optional) Recipe Instructions Pre heat the oven to 80c. Make the egg tallow 'mash' and beef shin as per the recipe instructions. Add the egg tallow 'mash' to a pastry piping bag. Place a serving dish on a baking tray. Wait for the oven to reach temperature and then turn it off, before adding your tray to the oven. Warm the beef shin leftovers in a medium sized pan with the cooking juices, until it's nice and hot, stirring occasionally. Season the beef to taste. Remove the warm serving dish from the oven and then pour in the hot beef and cooking juices. Pipe the egg tallow 'mash' over the top of the meat and sprinkle with a little parsley (optional). Enjoy your meal! 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. Be sure to use free range, organic eggs in the 'mash'. 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 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 Beef Shin - Slow Cooker and Egg Tallow 'Mash' recipes for instructions on how to make these. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Crackling and Heart Filling Introduction & Inspiration Crackling and heart filling, is reminiscent of beef hash. It's very tasty with some nice chewiness provided from the crackling. It works great as a filling for rolls, as a type of pâté or spread for canapés or indeed as a topping for meat dishes. It also has a great PKD ratio. I hope you'll enjoy it! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 110g Crackling and Heart Filling Main Ingredients: 95g Beef Heart 40g Eskimo Mangalica Pork Crackling (or homemade) 4g Lard for Frying Salt To Taste Recipe Instructions Chop the beef heart into small pieces. Add the beef heart and the other ingredients into a pan on medium heat and cook for 4 minutes or so until the lard has melted, the pork crackling is soft and the beef heart is virtually cooked. Add the contents of the pan to a mini blender and blend all the ingredients together. Taste the mixture and add any additional seasoning as required. Use a spatula to add the crackling and heart filling to a ramekin. Your Crackling and Heart Filling is ready to use. (If you are not going to be using the filling straightaway, add it to an airtight container. Once the ingredients are fully cool, add the lid and place it in the fridge). Tips Ideally, purchase your offal and fat from pasture raised animals that are Nitrate, Nitrite & Additive Free. Check out my Lard and Pork Crackling - Air Fryer recipe for instructions on how to make this. The Eskimo Mangalica Pork Crackling is made from fatty bacon from free-range Duroc-Mangalica pork. The Crackling is a thawed, rolled-up piece of bacon cut into even cubes. An excellent raw source of energy for anyone and a great dietary component for athletes. Guaranteed free of milk and additives! You can order this, and other wonderful products, from Eskimo Kitchen in Hungary: Eskimokitchen Use the Recipe Search functionality on the website to discover how to incorporate Crackling and Heart Filling into various dishes. The pork crackling is already seasoned, so extra salt may not be required. Perform a taste test to be sure. The Crackling and Heart Filling is great warm and is also wonderful cold too, so try it both ways! If you like this one, then why not try out my Crackling and Liver Filling too! 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) Creamy Beef Fillet Risotto Introduction & Inspiration This dish makes for a wonderfully satiating and tasty meal that is also nutrient dense. The succulent beef fillet steak is served on a bed of beef tripe 'rice' in a creamy 'risotto' style sauce with tender bone marrow slices served on a flat bottom offal muffin. As a finishing touch, the dish is drizzled with a rich and flavour-packed beef shin sauce that is both satisfying and amplifies the overall taste of the dish! I hope you'll enjoy this one! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size Creamy Beef Fillet Risotto Main Ingredients: 140g Beef Fillet Steak 80g Beef Tripe 'Rice' 1 x Flat Bottom Offal Muffin 30ml Beef Shin Sauce 70ml Alfredo Style Sauce 30g Tallow or Lard, plus extra for frying 45g Raw Bone Marrow Salt to Taste Recipe Instructions Bring the fillet steak to room temperature (20 - 30 minutes before cooking). Pre heat the oven to 150c. Place the tallow in a frying pan with the beef tripe 'rice'. Cook for a few minutes on high heat and use a spatula to coat the tripe in the fat. Pour in the Alfredo style sauce and some salt. Stir everything well and turn the heat down to low. Stir from time to time. Meanwhile, pat the fillet steak dry with a paper towel, coat with a little hot liquid tallow or lard and then season all over with salt. In a separate pan melt the remaining fat. When smoking hot, add the beef cut-side down and move around the pan for the first few seconds of cooking so it doesn't stick. After this point, leave the beef to caramelise without moving it for 2–3 minutes, until it has a wonderful golden crust. Turn the steak over and repeat. Sear the steak along the edges to obtain a nice colour, then sit it on its base. Add a little extra tallow or lard. Allow to melt and bubble, all the while basting the fat over the steak, for 2–3 minutes on each side for a perfect medium-rare finish (or longer depending on how you like it). Remove from the heat, tent with a little foil and allow to rest. Cut the raw bone marrow into 4 thin slices. Add the slices to the pan (that had the beef in) and cook briefly, before turning over and cooking the other side. Turn off the heat. Add the beef tripe 'risotto' mixture to the base of your serving plate. Place the offal muffin in the centre of the dish. Slice the fillet steak into 7 or 8 pieces and place the slices around the muffin to form a flower type effect. Add the bone marrow slices to the top of the muffin. Once the oven is up to temperature, switch it off and add the serving plate on a baking tray for a couple of minutes so that everything is nice and hot. Meanwhile, warm up your beef gravy/sauce. Remove the serving plate from the oven, sprinkle the bone marrow slices with a little salt and drizzle over the hot beef shin sauce. Enjoy! Tips Any tender cut of beef will work for this dish. You can use any rich and flavourful gravy for the sauce (oxtail, beef cheek etc.). 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 Tripe - Pressure Cooker, Flat Bottom Offal Muffins and Alfredo Style Sauce recipes for instructions on how to make these. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Crunchy Parma Ham Mini Galettes Introduction & Inspiration These Crunchy Parma Ham Mini Galettes have a delicious crust to them and are perfect for coating with your favourite mayonnaise or pâté along with beef or pork crackling crumbs. They are easy to make, with a perfect PKD Ratio and are nice and crispy done in a frying pan. I hope you like them! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 7 x Crunchy Parma Ham Mini Galettes Main Ingredients: 40g Lard 130g Pressure Cooked Beef Tripe 20g Crispy Parma Ham Flakes 20ml Bone Broth Salt To Taste Recipe Instructions Place all the ingredients into a small pan and cook on low heat, until everything is nice and warm and the lard has melted. Pour the mixture into a small blender and blend until all the ingredients form a smooth batter. Allow the batter to rest for 5 minutes. Just before the batter is ready, heat a frying pan on medium heat. Add half of the batter to the centre of your frying pan and use a spatula to flatten it out into a circular shape (6-8mm thick). Cook for 7-8 minutes on one side until nice and crispy, then flip over with a spatula and cook for 3 or so minutes on the other side. Remove the galettes on to a serving plate and allow to cool down slightly, before enjoying these crunchy galettes with your favourite bacon mayonnaise or other condiment. Liver pâté, is also lovely spread on top of these galettes. Any leftovers can be placed in an airtight container and stored in the fridge. Tips Ideally, purchase your meat, fat and offal from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Check out my Crispy Parma Ham Flakes and Beef Tripe - Pressure Cooker recipes for instructions on how to make these. Video Not Available Yet....

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

Regime Type: PKD (With Allowances) Pulled Pork Bread Introduction & Inspiration 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. Please do give this one 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 1 x Pulled Pork Bread Loaf (15cm x 7.5cm x 5cm) Main Ingredients: 200g Pulled Pork Leftovers 70g Lard 60ml Egg Yolk Sauce - Pasteurised 60ml Bone Broth Salt To Taste Glaze: 1 tsp Lard Recipe Instructions Pre heat the oven to 160c. Place all the ingredients, except the egg yolk, into a pan on low heat. Cook for a few minutes until all the lard has melted and the pulled pork is warm. Pour the contents of the pan into a high speed blender, add the egg yolk sauce to the blender and blend everything until the mixture is smooth. Grease a small loaf tin and then place a piece of greaseproof paper to line the base of the tin, with the excess covering the sides and sticking slightly out of the tin (this will make it easier to remove the loaf after cooking). Pour the contents of the blender container into the loaf tin with the help of a spatula. Use the spatula to smooth off the top of the loaf. Place the loaf tin on a baking tray and place in the pre-heated oven for 40 minutes. Once, done, brown the top of the loaf for 5-10 minutes to have a slightly golden finish to it. Keep an eye on the loaf to ensure it doesn't burn! Remove the loaf tin from the oven, use a pastry brush to brush the top of the loaf with a little lard. Allow the loaf to rest on the countertop to cool. If you are not going to be eating the pulled pork bread straightaway, store in an airtight container in the fridge. Tips Ideally, purchase your meat and fat 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. Be sure to use free range, organic eggs for the egg yolk sauce. Whether you can eat eggs may depend on your condition, medical history, the time you have been doing PKD and your health goals. If you're unsure, please consult with ICMNI in Hungary ( Home - Nutriintervention ). Check out my BBQ Pulled Pork, Bone Broth - Pressure Cooker and Egg Yolk Sauce - Pasteurised recipes for instructions on how to make these. Use the Recipe Search functionality on the website to discover how to incorporate Pulled Pork Bread into various dishes. If you do not have any lard to hand, then substitute with tallow or another animal fat. Video

Regime Type: PKD (With Allowances) Tripe Bread Introduction & Inspiration 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. The texture is good and the bread crisps up really well in a pan while remaining sturdy. The colour is nice and golden, with a good crust layer on top. Why not give this one a try! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time 40-50 minutes Serving Size 1 x Tripe Bread Loaf (15cm x 7.5cm x 5cm) Main Ingredients: 200g Pressure Cooked Beef Tripe 90g Tallow 60ml Egg Yolk Sauce - Pasteurised 60ml Bone Broth Salt Glaze: 1 tsp Tallow Recipe Instructions Pre heat the oven to 160c. Place all the ingredients, except the egg yolk, into a pan on low heat. Cook for a few minutes until all the tallow has melted and the beef tripe is warm. Pour the contents of the pan into a high speed blender, add the egg yolk sauce to the blender and blend everything until the mixture is smooth. Grease a small loaf tin and then place a piece of greaseproof paper to line the base of the tin with the excess covering the sides and sticking slightly out of the tin (this will make it easier to remove the loaf after cooking). Pour contents of the blender container into the loaf tin with the help of a spatula. Use the spatula to smooth off the top of the loaf. Place the loaf tin on a baking tray and place in the pre-heated oven for 40 minutes. Once, done, brown the top of the loaf for 5-10 minutes to have a slight golden finish to it. Keep an eye on the loaf to ensure it doesn't burn! Remove the loaf tin from the oven, use a pastry brush to brush the top of the loaf with a little tallow. Allow the loaf to rest on the countertop to cool. If you are not going to be eating the tripe bread straightaway, store in an airtight container in the fridge. Tips 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. Be sure to use free range, organic eggs for the egg yolk sauce. Whether you can eat eggs may depend on your condition, medical history, the time you have been doing PKD and your health goals. If you're unsure, please consult with ICMNI in Hungary ( Home - Nutriintervention ). Check out my Bone Broth - Pressure Cooker, Beef Tripe - Pressure Cooker and Egg Yolk Sauce - Pasteurised recipes for instructions on how to make these. Use the Recipe Search functionality on the website to discover how to incorporate Tripe Bread into various dishes. The loaf will rise a lot while in the oven. Once out of the oven, the loaf top will gradually deflate. Video

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

Regime Type: Without Eggs, Strict PKD (No Allowances) Creamy Brain and Lard Dressing Introduction & Inspiration This dressing is a lovely white colour and is still easily spreadable straight from the fridge. The brains are not overly dominant in the dressing and marry well with the creamy lard and salt. This is simply a different fat option you can try which combines the deliciousness of two nutrient dense fats. The dressing is also thick enough for piping with (over bread slices or buns etc.) for a fancier presentation, should your creative juices start to flow! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time N/A Serving Size 1 x 120ml Creamy Brain and Lard Dressing Main Ingredients: 85g Lard 35g Pig Brains - Poached Salt To Taste Garnish Parsley (Fresh or Dried) - Optional Recipe Instructions Mix all the ingredients in a small glass bowl using an electric hand whisk until the mixture is lovely and creamy. Stir some parsley (if using) into the mixture and then sprinkle the top of the dressing with a touch of parsley (optional). Use a spatula to add the mixture to an airtight glass container. Use right away or close the lid on the container and refrigerate for up to 2 days. 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 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 Brains - Poached and Lard and Pork Crackling - Air Fryer recipe for instructions on how to make these. 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. Use the Recipe Search functionality on the website to discover how to incorporate Creamy Brain and Lard Dressing into various dishes. Video Not Available Yet....