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Skilpadjies
Lamb Liver Wrapped in Caul Fat
A traditional South African braai (barbecue) delicacy, skilpadjies are small parcels of lamb liver, seasoned and wrapped in caul fat, then grilled over coals until the fat is rendered and crispy, and the liver is tender and cooked through. The name translates to 'little tortoises' due to their appearance when cooked.
🧂 Ingrédients
- 500g Lamb liver
- 200g Caul fat
- 1 medium Yellow onion
- 1 teaspoon Ground coriander
- to taste Salt
- to taste Black pepper
👨🍳 Instructions
- 1
Prepare the liver: Ensure the lamb liver is clean, with any tough membranes or sinew removed. Cut the liver into uniform, bite-sized pieces, about 2-3 cm (1 inch) cubes. Place the liver pieces in a medium bowl.
⏱️ 10 minutes - 2
Season the liver: Add the finely chopped yellow onion, ground coriander, salt, and freshly ground black pepper to the bowl with the liver. Gently toss everything together to ensure the liver pieces are evenly coated with the seasonings. Let it marinate for at least 15 minutes at room temperature to allow the flavors to meld.
⏱️ 15 minutes (includes marinating time) - 3
Wrap the skilpadjies: Take a piece of caul fat and lay it flat. Place a seasoned piece of liver in the center. Fold the caul fat around the liver to create a neat parcel, tucking in any loose edges to secure the liver inside. Repeat with the remaining liver and caul fat. The natural moisture of the liver and fat should help them stick together.
⏱️ 15 minutes - 4
Prepare the braai (grill): Set up your braai for medium-high heat. You want hot coals that will crisp the caul fat quickly without overcooking the liver. If using a gas grill, preheat to approximately 200-220°C (400-425°F).
⏱️ 10 minutes - 5
Grill the skilpadjies: Place the wrapped skilpadjies directly on the hot grill grate. Grill for approximately 7-10 minutes per side. The caul fat should become golden brown and crispy, and you should see it rendering and basting the liver. The liver inside should be cooked through but still tender – it will firm up slightly as it rests. Avoid overcooking, as this will make the liver tough.
⏱️ 15-20 minutes - 6
Serve: Once cooked, remove the skilpadjies from the braai. Let them rest for a couple of minutes before serving hot. They are best enjoyed immediately.
⏱️ 2 minutes
💡 Conseils de pro
- ✓The caul fat acts as a natural basting agent, keeping the liver moist and adding a unique, slightly crispy texture when grilled.
- ✓Skilpadjies are a quintessential part of any South African braai, often served as an appetizer or a hearty snack.
- ✓The name 'Skilpadjies' translates to 'little tortoises' in Afrikaans, referring to their shape and appearance when cooked.
- ✓Ensure your braai has consistent medium-high heat. If the coals die down too much, the fat won't crisp properly. If they are too hot, the outside will burn before the inside cooks.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Add finely chopped lamb kidney along with the liver for a richer flavor.
- Increase the spice level by adding a pinch of chili flakes or a dash of peri-peri sauce to the liver mixture.
- Marinate the liver in a mixture of soy sauce, garlic, and ginger for an Asian-inspired twist before wrapping.