"Skilpadjies”
(mince, bacon and ox liver that's spiced)
This is a traditional South African recipe for a classic blend of mince, bacon and ox liver that's spiced, wrapped in caul fat and roasted or barbecued to cook.
Ingredients
4 pieces of pork caul fat (about 30cm square)
100g minced meat (beef, venison or ostrich)
50g smoked streaky bacon, finely chopped
500g ox liver, cleaned and finely chopped
30g butter 1 small onion, finely chopped
1 garlic clove, crushed
1/2 tsp. freshly-ground black pepper
1/2 tsp. freshly-grated nutmeg 1/2 tsp. salt
1/2 tsp. fresh marjoram, finely chopped
1 tbsp. currants onion gravy, to accompany
Method
Set the caul fat pieces to soak in a bowl of iced water.
The liver and bacon should be cut into peppercorn-sized pieces.
In a bowl mix together the liver, bacon and your choice of minced meat.
Add the onion, garlic, black pepper, nutmeg, salt, marjoram and currants to the meat mix.
Mix well to combine then divide the mixture into four portions. Remove the first piece of caul fat from its iced water bath and pat dry.
Spoon the meat mixture into the centre of the caul fat then fold over the edges to from a small sealed parcel and secure the edges with a cocktail stick
Repeat with the remaining caul pieces until you have four parcels.
Sit on a baking tray then transfer to an oven pre-heated to 1800 and bake for 60 minutes (they are even better if cooked on a barbecue).
To test for doneness, insert a metal skewer into the centre of the skilpadjie.
Remove the skewer and lay it gently against your lower lip.
If the skewer feels hot, then the skilpadjie is cooked through. Serve hot, accompanied by rice, a green salad and onion gravy.