Tasty Tuesday: Skilpadjies

Here’s a Skilpadjie recipe to celebrate Afrikaner heritage.

Ingredients:

• 500g lamb or sheep liver
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground coriander
• 1 teaspoon ground black pepper
• 1 teaspoon salt
• 1 tablespoon fresh parsley, finely chopped (optional)
• 200g caul fat (ask your butcher for this)
• Toothpicks or skewers

Instructions:

1. Preparation:
   • Rinse the liver thoroughly under cold water and pat dry with paper towels.
   • Using a sharp knife, trim away any tough membranes or sinew from the liver.
   • Finely chop the liver into small pieces or mince it using a meat grinder.
2. Mixing the Filling:
   • In a large bowl, combine the minced liver, chopped onion, minced garlic, ground coriander, ground black pepper, salt, and fresh parsley (if using).
   • Mix the ingredients thoroughly until well combined.
3. Preparing the Caul Fat:
   • Rinse the caul fat under cold water to remove any impurities and soak it in warm water for about 10 minutes to soften.
   • Pat the caul fat dry with paper towels and spread it out on a clean surface.
   • Cut the caul fat into squares, approximately 10-12 cm in size.
4. Assembling the Skilpadjies:
   • Take a spoonful of the liver mixture and shape it into a small patty or ball.
   • Place the liver patty in the center of a square of caul fat.
   • Wrap the caul fat around the liver patty, folding it neatly to enclose the filling completely.
   • Secure the edges with a toothpick or skewer to hold the caul fat in place.
5. Cooking the Skilpadjies:
   • Preheat your braai (barbecue) or grill to medium-high heat.
   • Place the skilpadjies on the grill and cook for about 5-7 minutes on each side, or until the caul fat is crispy and golden brown, and the liver is cooked through.
   • Be careful not to overcook the liver, as it can become tough and dry.
6. Serving:
   • Remove the skilpadjies from the grill and let them rest for a few minutes.
   • Serve hot with your favorite sides, such as grilled vegetables, pap (a traditional maize porridge), or a fresh salad.

Tips:

• Handling Caul Fat: Caul fat can be delicate, so handle it gently to avoid tearing.
• Seasoning: Adjust the seasoning according to your taste. You can add other spices or herbs to the liver mixture for additional flavor.
• Cooking Method: If you don’t have access to a braai, you can also cook skilpadjies in a hot skillet on the stovetop or under the broiler in your oven.

Enjoy your traditional South African skilpadjies, a delicious and unique dish that captures the essence of South African cuisine!