Skilpadjies, a South African delicacy, are sheep’s liver wrapped in a sheer layer of caul fat – the fatty layer that surrounds the kidneys. The liver is minced and mixed with chopped onions, seasoning and Worcestershire sauce (every chef has their own special ingredients) before being wrapped in the fat and grilled over the coals. Simply delicious!
- Prep time: 25 mins
- Serves: 3
- Cooking time: 20 minutes
- Level: Intermediate
Create a liver stuffing: Slice the onion, garlic and place in a pan with 30g butter. Slice the mushrooms into thin slices and add to the pan. Cook on a high heat until caramelized. Add chopped bacon and cook through. Push the ingredients in the pan to one side, add 10g butter, along with the sage and liver. Caramelize the liver on one side and turn over. Once all ingredients are cooked, take off the heat and drain on paper towel. Chop up the herb croutes roughly as well as the drained ingredients. Fold the two together and season with salt and pepper. Set aside to cool.
Recipe from Ultimate Braaimaster
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