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Beef liver burgers

Andy Storey, one of our Meatrx.com coaches,  will show you how to make beef liver organ meat burgers using a recipe by Jessica Haggard.

Ingredients:
1.5 pounds of ground beef
1/4 pound of grass-fed beef liver (non carnivore option) Sautee 1/4 to 1/2 onion in grass-fed butter
1 Tablespoon of Redmond Ancient Sea Salt
Process beef liver in a food processor and hand mix with ground burger meat. Then mix in onion (optional) and salt and prep burgers for the grill!
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Beef or chicken liver pate with bacon

Using Jessica Haggard’s recipe from “The Carnivore Cookbook” Andy Storey, one of our Meatrx.com coaches,  will show you how to make beef or chicken liver pate. 

Beef Liver Pate Ingredient List:
 
1/2 pound of grass-fed beef liver
1/4 cup of grass-fed butter
2 tablespoons raw heavy cream salt
(Non-Carnivore Add-Ins) 2 teaspoons minced garlic 1 tablespoon lemon juice 1/2 teaspoon of organic allspice
 
Chicken Liver Pate Ingredient List: 
1 pound of chicken livers
1/4 cup of grass-fed butter salt
(Non-Carnivore Add-ins) small onion 1 garlic clove 1/2 teaspoon rosemary 1/4 teaspoon thyme
 
Check out the video for directions and a bonus taste test…which one was better??
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Alfredo Sauce

Using Jessica Haggard’s recipe from “The Carnivore Cookbook” Andy Storey, one of our Meatrx.com coaches,  will show you how to make a quick and easy carnivore diet style Alfredo sauce.  You can use this Alfredo sauce as a dip for steaks, chicken, or any other meat.  However, this recipe is 99% dairy.

Ingredients:
1/2 Cup of Grated Parmesan Cheese
 1 Tablespoon Grass-fed Butter
1 1/2 Cup of Organic Heavy Cream
Redmond Sea Salt
 
Check out the video by Wild Lumens for the step-by-step instructions!
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Fatbread

This carnivore take on the original fatheads pizza dough has some serious potential for the creative meat eater!

Ingredients:

250g cream cheese

3 eggs

350g cooked fatty bacon 

180g grated mozzarella cheese

1/3 cup parmesan cheese

Directions

Blend cream cheese with eggs, fine chop the bacon as small as possible.  Mix bacon into the cream cheese mixture then fold in the mozzarella and parmesan cheese.

Spread out flat on a baking sheet and bake at 200 degrees Celsius for 20 minutes.

Cut into squares, use as a carnivore pizza base or be creative!

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Dairy Free Liver Pate with Ox Liver

This dairy free liver pate with ox live recipe is an amazing side dish sure to wow dinner guests as well as your own taste buds! Make it in 15 minutes, then chill until you’re ready to serve. Liver pate is an elegant way to boost your nutrition without dairy on a keto, carnivore, paleo, or any healthy diet. 

Prep Time: 5 minutes

Cook Time: 10 minutes

Chill Time: 4 hours – overnight

Total Time: 4 hours, 15 minutes

Ingredients

  • 1 cup duck fat, lard or bacon fat, divided 
  • 1 small onion diced, optional
  • 2 cloves garlic minced, optional
  • 1 pound ox or beef liver
  • 1 tablespoon raw apple cider vinegar, lime or lemon
  • 1 tablespoon rosemary, optional
  • 1 tablespoon thyme, optional
  • 1/2 teaspoons salt 
  • 1/4 teaspoon ground black pepper, optional

Instructions

  1. Saute the onion in 2 tablespoons of cooking fat over medium heat. Cook for about 5 minutes, until transparent and soft. Stir occasionally to avoid burning. Add garlic and continue cooking for another 2 minutes or so until garlic is fragrant and golden in color.
  2. Slice the liver into thin strips. Push the onion and garlic over to the side of the pan and arrange the liver in a single layer. Sear it for 30 seconds to 1 minute on each side.
  3. Remove from heat and let cool.
  4. Transfer liver, onion, and garlic sauté to the bowl of a food processor. Add the vinegar, rosemary, thyme, salt, and pepper. Add 1/2 cup of fat.
  5. Pulse to chop liver. Blend to combine. Add the remaining fat. Continue blending until smooth.
  6. Put into an airtight container and chill in the fridge for 4 hours or overnight.

Notes

Liver pate can be served right away, however, it’s best to let it chill in the refrigerator for at least 4 hours before serving. If you can, make it the day before so it chills overnight and all the flavors can meld together.

For strict carnivore omit the onion, garlic, rosemary, thyme, and black pepper. ACV is usually ok for most people. Omit if needed.

For the printable recipe and complete recipe details, visit the Dairy Free Liver Pate with Ox Liver Recipe on Primal Edge Health and check out The Carnivore Cookbook for more!

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Peruvian chicken wings with aji verde

PERUVIAN CHICKEN WINGS WITH AJI VERDE

Serves 4

1.5 kg chicken wings coriander leaves, to serve

1 lime, halved

Aji verde

2 large handfuls of coriander leaves

1 serrano chilli, deseeded and chopped

100 g Aioli 

1 tablespoon olive oil

1 tablespoon apple cider vinegar

sea salt and freshly ground black pepper

Spicy marinade

2 tablespoons coconut oil or good-quality animal fat, melted

4 garlic cloves, finely chopped

3 tablespoons tamari or coconut aminos

3 tablespoons lime juice

3 tablespoons honey

2 tablespoons chipotle chillies in adobo sauce, finely chopped

2 teaspoons ground cumin

2 teaspoons smoked paprika

1 teaspoon finely chopped thyme leaves

1 teaspoon sea salt

For the aji verde, combine the coriander, chilli, aioli, olive oil and vinegar in a blender with a pinch of salt and blend until smooth. Taste and season with salt and pepper. Pour into

a small bowl, cover and refrigerate until required.

Combine all the spicy marinade ingredients in a large bowl. Toss the wings in the spicy marinade and turn to coat well.

Cover and marinate in the fridge for 2 hours or, for best results, overnight.

Preheat the oven to 220°C (200°C fan-forced). Line a baking tray with baking paper.

Place the wings in a single layer on the prepared tray and pour over any remaining marinade. Roast, flipping and basting the wings occasionally, for 40 minutes, or until golden and

cooked through.

Season the wings with salt and pepper and transfer to a serving platter. Serve scattered with coriander leaves and with the aji verde and lime halves on the side.

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Lamb ribs with chermoula

‘Shut the gate’ is one of the funniest ways to express when something is so fantastic

that there is nothing left to say on the matter. Well, I reckon this lamb rib dish is one of

the best I have ever had the pleasure of cooking and eating; so, yeah . . . shut the damn

gate! In all seriousness, though, ribs are the tastiest cut of lamb as they have an amazing

layer of fat on top of the meat. When cooked slowly in spices until the meat is falling off

the bone, and finished with a zingy chermoula, not much can top them.

LAMB RIBS WITH CHERMOULA

1.5 kg lamb ribs

3 tablespoons lard or other

good-quality animal fat

sea salt and freshly ground

black pepper

Chermoula

1 large handful of coriander leaves, chopped

1 large handful of flat-leaf parsley leaves, chopped

1 large handful of mint leaves, chopped

2 garlic cloves, chopped

1 ½ teaspoons ground cumin

1 ½ teaspoons ground coriander

1 teaspoon smoked paprika

½ long red chilli, deseeded and chopped

3 tablespoons lemon juice

125 ml (1/2 cup) olive oil

sea salt and freshly ground

black pepper

To make the chermoula, combine the herbs, garlic, spices, chilli and lemon juice in a food processor and process to a paste.

With the motor running, drizzle in the olive oil and process until smooth. Season with salt and pepper to taste.

Preheat the oven to 150°C (130°C fan-forced).

Rub the ribs with the fat and sprinkle with a generous amount of salt and pepper.

Heat a large flameproof casserole dish over medium–high heat.

Add the ribs in batches and seal on all sides for 4–5 minutes until browned.

Return all the ribs to the dish, cover with the lid and roast in the oven for 3 hours, or until the meat is tender and falling off the bone.

Cut the ribs into pieces, drizzle over the chermoula and serve.

Serves 4

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Lamb chops with anchovy aioli

One of the more unusual flavour combinations I was introduced to when I started my chef

apprenticeship about 30 years ago was the marriage of anchovy and lamb. The salty nature

of anchovies works so well with lamb, that I have used this combination in many ways since

that first encounter. Try this classic surf and turf for yourself, I know you’ll be convinced.

LAMB CHOPS WITH ANCHOVY AIOLI

Serves 4

4 x 180 g lamb forequarter chops

sea salt and freshly ground

black pepper

1 pinch of dried mint

½ teaspoon ground cumin

3 tablespoons coconut oil or good-quality animal fat

Anchovy aioli

6 jarred salted anchovy fillets, rinsed and patted dry, finely chopped

1 tablespoon finely chopped dill fronds

1 tablespoon finely chopped flat-leaf parsley leaves

250 g (1 cup) Aioli (see recipe below)

sea salt and freshly ground black pepper

Place all the anchovy aioli ingredients in a bowl and mix to combine. Taste and season with more salt and pepper if needed.

Season the lamb chops with salt and pepper and sprinkle over the dried mint and cumin.

Heat the coconut oil or animal fat in a large frying pan over medium–high heat. Add the lamb and cook, turning occasionally, for 6–7 minutes for medium–rare (or cook to your liking). Transfer to a plate and allow to rest for 5 minutes, keeping warm.

Serve the lamb chops with the anchovy aioli.

AIOLI

Makes 470 g

6 roasted garlic cloves

4 egg yolks

2 teaspoons Dijon mustard

2 teaspoons apple cider vinegar

1 ½ tablespoons lemon juice

420 ml (1 cups) olive oil

sea salt and freshly ground black pepper

Combine the garlic, egg yolks, mustard, vinegar, lemon juice and olive oil in a glass jug. Using a hand-held blender, blend, working the blade from the bottom of the jug slowly to the top, until thick and creamy. Alternatively, place the garlic, egg yolks, mustard, vinegar and lemon juice in a food processor and process until combined. With the motor running, slowly pour in the oil in a thin, steady stream and process until the aioli is thick and creamy. Season with salt and pepper. 

Store in an airtight container in the fridge for up to 5 days.

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Glazed pork and bacon burgers

GLAZED PORK AND BACON BURGERS

Serves 4–6

4 rindless bacon rashers, finely chopped

3 tablespoons coconut oil or good-quality animal fat

1 onion, finely chopped

150 g mushrooms, finely chopped

2 garlic cloves, finely chopped

2 teaspoons finely chopped thyme leaves

1 tablespoon finely chopped

flat-leaf parsley leaves

550 g pork mince

1 egg

1 teaspoon sea salt

1 teaspoon freshly ground

black pepper

150 ml Smoky Barbecue Sauce (see recipe XXX)

Salad to serve 

Heat a large frying pan over medium–high heat. Add the bacon and sauté for 5 minutes, or until lightly golden. Transfer the bacon to a bowl and set aside.

Wipe the pan clean, then heat 1 tablespoon of the coconut oil or animal fat over medium heat. Add the onion and sauté for 5 minutes until softened. Next, add the mushroom and garlic and cook for 3 minutes until softened. Transfer the onion and mushroom mixture to the bacon and allow to cool completely.

Add the thyme, parsley, pork mince, egg, salt and pepper to the cooled bacon mixture, then mix well to combine. Shape the mixture into ten patties. 

Heat a large frying pan over medium–high heat. Add the remaining oil or fat and cook the patties in batches for 3 minutes on each side, or until cooked through. Transfer to a plate and allow to rest for 2 minutes. Whisk any juices in the pan into the smoky barbecue sauce.

Brush the smoky barbecue sauce over the patties to glaze, then serve.

Serve with salad.

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SMOKY BARBECUE SAUCE

Makes 420 g

100 g tomato paste

3 tablespoons apple cider vinegar

1 tablespoon Dijon mustard

120 g honey

100 ml maple syrup

½ teaspoon smoked paprika

100 ml tamari or coconut aminos

2 garlic cloves, finely chopped

1 ½ tablespoons liquid smoke (see Note) (optional)

1 pinch of ground cloves

1 cinnamon stick

sea salt (optional)

Place all the ingredients in a saucepan over medium heat, mix well and bring to a simmer.

Reduce the heat to low and cook, stirring occasionally, for 10 minutes. Season with salt, if

desired, and allow to cool. Remove the cinnamon stick and store the sauce in an airtight container in the fridge for up to 2 weeks.

NOTE

Liquid smoke is a water-soluble liquid that forms from condensed smoke particles when chips from a hardwood (such as hickory) are burned. You can

buy it from some supermarkets, delis, specialty food stores or online.

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Buffalo wings

If you are like me, you have probably wondered why buffalo wings are so named. (When I first heard of them, I pictured a buffalo with wings!) Well, I went digging to find out more about these delicious spicy chicken morsels and, apparently, the name comes

from the town of Buffalo in New York, where they were first created. So, now we have

that out of the way, let’s get into the real delight of creating these wings at home.

BUFFALO WINGS

Serves 4

1.2 kg chicken wings

coconut oil, for deep-frying

120 g tapioca flour

sea salt and freshly ground black pepper

150 ml Hot Sauce (see recipe below)

Marinade

80 ml (1/2 cup) melted Smoked Lard (see recipe below) or duck fat

1 teaspoon ground cumin

1 teaspoon garlic powder

1 teaspoon onion powder

2 teaspoons finely grated ginger

1 tablespoon smoked paprika

1 tablespoon honey

1 ½ tablespoons apple cider vinegar

½ teaspoon fine sea salt

1 pinch of freshly ground black pepper

Combine the marinade ingredients in a large bowl and whisk together well.

Toss the wings in the marinade and turn to coat well. Cover and marinate in the fridge for 2 hours or, for best results, overnight. Heat the coconut oil in a wok or large saucepan to 160°C. (To test, drop a small piece of chicken into the oil – if it starts to bubble around the chicken immediately, the oil is ready.)

Place the tapioca flour in a shallow bowl and season with salt and pepper. One at a time, add the chicken wings, turn to coat and shake well to dust off any excess flour.

Carefully add the wings in batches to the hot oil and deep-fry for 6–6 ½ minutes until cooked through and golden. Remove with a slotted spoon and place on paper towel to drain.

Season with salt and pepper.

Transfer the wings to a bowl, pour over the hot sauce and toss the chicken to evenly coat.

Arrange the buffalo wings on a platter and serve.

HOT SAUCE

Makes 500 ml

2 tablespoons coconut oil or good-quality animal fat

1 onion, finely chopped

6 long red chillies, chopped

2–3 habanero chillies, deseeded and chopped

4 garlic cloves, finely chopped

3 tomatoes, chopped

200 ml apple cider vinegar

2 teaspoons sea salt

1 tablespoon honey

2 tablespoons tamari or coconut aminos

Heat the coconut oil or animal fat in a large saucepan over medium heat. Add the onion,

chillies and garlic and cook for 5 minutes, or until softened. Reduce the heat to medium–low, then stir in the tomato, vinegar, salt, honey, tamari or coconut aminos and 3 tablespoons of water.

Simmer, stirring occasionally, for about 30 minutes until the tomato breaks down and the flavour develops. Allow to cool.

Transfer the tomato and chilli mixture to a blender and blend until smooth. Strain through a fine sieve, if desired, discarding the leftover pulp.

Pour the hot sauce into glass jars with screw-top lids and store in the fridge for up to 1 month.

SMOKED LARD

Makes 500 g–1 kg

500 g–1 kg lard 

1 kg hickory or apple wood chips, soaked in water for 1–2 hours, drained

Place the lard in a roasting tin.

Divide the soaked wood chips between two aluminium barbecue trays. Place one tray under

the barbecue grill grates, directly on the heat source, in a far corner. Set the other tray aside.

Turn all the barbecue burners to high, cover with the lid and preheat to 180–200°C. At this

stage the wood chips will begin to smoke.

Turn off the middle burners and allow the temperature to drop to 100°C. Quickly place the lard on the middle grate, away from the heat, then close the lid. Reduce the other

burners to low and maintain the heat at no higher than 100°C. Smoke the lard for 3 hours,

switching the barbecue trays when the smoke starts to die down (halfway through the

process). You may notice that the wood chips turn to ash – this is the signal to change trays.

Remove the melted smoked lard from the barbecue and pour into a heatproof bowl.

Cool and store in an airtight glass jar in the fridge for up to 1 month or freeze for up to

6 months.