Skilpadjies are named as such because of they resemble the shape of a tortoise. They are traditionally made with caul (or “netvet”), the lacy, fatty membrane around the intestines of livestock. This is an almost forgotten delicacy in our food history.
READ: Get back to the kitchen, Mzansi!
While you may find them readily made in a supermarket, Du Toit says making this recipe from scratch is totally worthwhile!
INGREDIENTS
Serves 8–10
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1 lamb’s caul
1kg lamb’s liver, cleaned
100g kidney fat
1 slice bread, crumbled
80ml milk
1ml grated nutmeg
Pinch of dried cloves
1 small onion, finely chopped
2,5ml chopped fresh thyme
30ml brown vinegar
30ml Worcestershire sauce
Salt and pepper to taste
METHOD
- Rinse the caul in hot water. If it is hard, soak it in water until soft.
- Cut the liver and kidney fat into very small cubes or mince them.
- Soak the breadcrumbs in the milk until soft.
- To make the filling, add the bread mixture to the liver together with the remaining ingredients, except the caul.
- Spread open the caul on a chopping board and cut out the thickest fatty parts.
- Using the thinner fatty parts, cut 10cm square “cloths”.
- Place a heaped spoonful of filling onto each piece of caul and wrap the filling in the caul.
- Secure with toothpicks and sew up with coarse thread.
- Braai over moderate coals for 15 minutes until the fat is crispy and golden brown.
Note: It can also be baked in the oven for 30 minutes at 180°C.
Pro Tip: Skilpadjies need something acidic to break through the fat:
- Braai lemon halves over the coals and serve with the skilpadjies.
- Reduce verjuice, a sour green juice made by extracting the juice from unripe grapes, and sprinkle over the cooked skilpadjies.
- Serve with a sauce made with 125 ml good vinegar, 15 ml freshly ground black or white pepper and 30 ml minced shallots or red onion.
READ: Get back to the kitchen, Mzansi!
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