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Easy Pickled Eggs Recipe

Pickled eggs are great to snack on, serve as an appetizer, or add to the side of a meal. Not only are they fun to make, but the tangy salty flavor is also so delicious! In this easy pickled egg recipe, there is no canning equipment required because we use brine and the power of a refrigerator instead. It’s so simple!

Prep Time: 10 minutes

Cure Time: 2+ days

Serves: 8 eggs

Ingredients

  • 8 hard-boiled eggs peeled
  • 1 cup water
  • ½ cup apple cider vinegar
  • ¼ small onion sliced
  • 2 tbsps pickling spices 
  • 1 tsp salt

Instructions

  1. Add the peeled hard-boiled eggs to a clean glass jar.
  2. Bring the water, vinegar, onion, spices, and salt to a gentle boil for 5 minutes. Then remove from heat and cool slightly.
  3. Pour liquid over the eggs and seal the jar.
  4. Transfer to the refrigerator and leave to sit for at least 2 days until ready to eat. If you can, waiting 1 week is best.
  5. Store in the fridge. Serve whole or sliced with meat or by themselves.

    If you do not have pickling spices, use cloves of garlic, dried herbs and seeds instead. I use 1 tsp dried herb per liter of water/vinegar brine, which covers 8-10 hard boiled eggs.

For the printable recipe card and complete recipe details with FAQs, visit the Easy Pickled Eggs Recipe on Primal Edge Health and check out The Carnivore Cookbook too!

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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 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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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.

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Pemmican

This pemmican recipe combines the two most essential ingredients for human health: animal meat and fat. It is one of my easy keto recipes that is a long-lasting option for backpacking, hiking, camping and other forms of travel because it won’t spoil, smush or spill. 

Prep Time: 20 minutes

Total Time: 20 minutes

Ingredients

  • 454 grams meat dried and ground
  • 1 tablespoon salt
  • 2 tablespoons herbs and spices optional
  • 454 grams tallow melted

Instructions

  1. Melt the tallow in an oven-safe container or double boiler over medium-low heat. At 350° F/175° C, it takes about 10 minutes in the oven.
  2. Combine the meat, salt, and optional herbs and spices in a bowl.
  3. Once the tallow is melted, but not too hot, pour over the dry material and combine well. There should be just enough tallow to moisten all the meat but not make puddles. If the fat does not completely incorporate the dry meat, add a little more. Mix well.
  4. Transfer into an 8×8-inch baking dish to set. Then score into squares and store in an airtight container.

Notes

See notes in recipe text for the best way to dry meat.

In place of cutting into squares, it is also possible to roll the mixture in your hands like a meatball and form small balls.

Silicon molds and standard or mini muffin size pans are also useful for forming uniform shaped pieces. Chocolate or soap molds can both be used for this purpose if they have a shape you like.

For the printable recipe and complete recipe details, visit the Pemmican Recipe on Primal Edge Health and check out our keto and carnivore cookbooks too!

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Cornbread Stuffing

1 batch of Carnivore Cornbread 

Blend 10 ounces cooked chicken, 6 whole eggs, 2 ounces melted butter, ½ tsp baking soda and ½ tsp salt until smooth. Bake in a greased pan at 350 degrees from 30-50 minutes depending on pan size, until center is set and top is golden.


Gizzard mix

1 ½ pounds chicken hearts

1 ½ pounds chicken gizzards

1 Tbs salt

½ Tbs garlic

½ Tbs black pepper

2 cups water or broth


Stuffing mix

2 tsp thyme

2 tsp sage

2 tsp onion powder

2 tsp garlic

2 tsp salt

1 tsp rosemary

1 tsp black pepper

⅓ cup butter

2 eggs

1 cup broth


Add all gizzard ingredients to a slow cooker and let cook for at least 8 hours or overnight. Strain from broth and save broth for later.


Preheat oven to 300 degrees.

Dice up your cornbread to your desired size. Pictured is about ¾” cubes.

For more traditional bagged/boxed stuffing, dice cornbread AND gizzards really small.

Place cornbread cubes on sheet pan and bake for 20 minutes to dry out.

Let cornbread cubes cool.

Heat up your 1 cup broth saved from earlier and add in butter. Stir until melted.

Turn off heat.

Mix in all other spices.

Let broth mixture cool 5-10 minutes.

Whisk egg into broth mixture once it is cooled.

Combine gizzard mixture with the cornbread cubes.

Stir in broth/egg mixture until all the bread has soaked up the liquid.

Bake at 350 degrees for 60 minutes with the lid on. 

Remove lid and cook 10 more minutes to get a crunchy crust on top.


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Italian Meatballs

1 pound ground beef, or ground meat of choice

1 tsp garlic

½ tsp basil

½ tsp rosemary

½ tsp oregano

½ tsp salt

½ tsp black pepper

¼ tsp all purpose seasoning

Preheat oven to 375 degrees.

Mix all ingredients thoroughly in a bowl. 

Divide the meat into fours. Then divide each quarter into three to make evenly sized meatballs.

Roll into meatballs and place on a parchment lined sheet pan at least 1 inch apart.

Bake for 30-35 minutes.

Enjoy with carnivore egg noodles and garlic butter or alfredo sauce.

 

 These are great on their own as well.

 
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Chili Stew

Serves 2-4

2 pounds ground beef or chili meat

2 cups beef broth, or 1 cup bone broth jello and 1 cup water

1 Tbs apple cider vinegar or mustard

¼ cup chili powder

1 Tbs salt

½ Tbs black pepper

½ tsp salt free all purpose seasoning

1 tsp hot sauce (optional)

Mix all ingredients into the slow cooker.

Cook on high for 1 hour. Stir at the 1 hour mark.

Continue to cook on high for 2 more hours or cook on low for 4-6 hours.

Serve with sour cream and shredded cheese if desired.

Also, goes well with chicken and cheese muffins.