Meat
Skilpadjies (little lamb tortoises)
Small parcels of lamb liver and kidney wrapped in caul fat, cooked slowly in the oven or over embers. Tender and fragrant, served as a snack or a main with pap or salad.
Ingredients
Ingredients
Farce
Spices & seasoning
Optional extras
On the side
Instructions
- Preheat the oven to 180 °C. Clean the liver and kidneys, remove the sinew and cut into bite-sized pieces.
- Finely chop the onion and garlic, then sweat them in olive oil for 3 minutes until translucent.
- Add the liver, kidneys, parsley, salt, pepper and herbs. Brown for 3 minutes, then splash in the vinegar and let it reduce.
- Cut the caul fat into 12 cm squares. Place a spoonful of filling in the centre, fold the edges into a small parcel and secure with a toothpick.
- Arrange the parcels in an oiled dish and bake for 25 minutes, until the caul fat is golden and crisp.
Variations and tips
Pork version. Replace the lamb with pork shoulder and the kidneys with pork liver.
With what's available here. Caul fat can be found at the butcher's; if not, wrap the filling in slices of bacon.
More ideas
South Africa
South Africa
South Africa
South Africa
South Africa
South Africa
South Africa
South Africa
Original Ecomely recipe.