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Skilpadjies
Lamb liver parcels in caul fat
Skilpadjies: lamb liver wrapped in caul fat and grilled over coals
Their name means 'little tortoises', for the knobbly, lacy shell the caul fat forms around each parcel of liver as it crisps over the fire. On Free State and Karoo farms they are the cook's reward at a braai, eaten hot off the grid while the chops are still on, often with a slice of buttered braaibroodjie. The caul melts into a thin, crackling, slightly smoky wrap that bastes the liver, which stays soft and rich inside. Ask the butcher for lamb or beef caul fat (netvet) and fresh lamb liver; the liver must be cooked through to 71 °C with no pink, so cut it small enough to cook before the outside toughens. Chef's tip: soak the caul in lukewarm salted water first; cold, stiff caul tears, while relaxed caul stretches neatly round each piece.
- Total time
- 40 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 9 oz lamb or beef caul fat (netvet)from the butcher
- 1 tbsp saltfor the soaking water
- 1 ⅛ lb lamb livermembrane and tubes removed
- 1 small onionvery finely chopped
- 1 tsp ground coriander
- 1 tsp salt
- 1 tsp ground black pepper
- ½ lemon (optional)cut into wedges, to serve
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Method
0/7 doneStep 1: Soak 9 oz lamb or beef caul fat (netvet) in a bowl of lukewarm water with 1 tbsp salt until soft and stretchy.
15 minStep 2: Cut 1 ⅛ lb lamb liver into pieces about 4 cm by 3 cm and 2 cm thick, so they cook through on the grill.
Step 3: Toss the liver with 1 small onion, 1 tsp ground coriander, 1 tsp salt and 1 tsp ground black pepper.
Step 4: Lift the caul out, gently spread it on a board and cut it into 12 cm squares, avoiding the thickest lumps of fat.
Step 5: Place a piece of liver with a little onion in the middle of a square and fold the caul over it like a parcel, overlapping by one layer. Secure with a toothpick or thread 3–4 parcels onto a skewer.
Step 6: Grill over medium-hot coals, turning every 2–3 minutes, until the caul is golden and crisp and a thermometer in the centre of the thickest parcel reads 160°F. Cut one open to check: no pink should remain. Watch for flare-ups as the fat drips.
14 minStep 7: Serve straight away with ½ lemon wedges if you like.
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 26 g
- Carbs
- 5 g
- Fat
- 22 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does skilpadjies take?
- About 40 minutes in total: 25 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of small onion?
- 2 shallots per onion.
- What can I use instead of ground coriander?
- Coriander seeds, toasted and ground.
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