Skilpadjies - Traditional South African Lamb Liver Wrapped in Caul Fat

Ingredients

• 500g (1.1 lb) lamb liver, thinly sliced 500g (1.1 lb) lamb liver, thinly sliced
• 100g (3.5 oz) caul fat 100g (3.5 oz) caul fat
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 32g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the grill to medium-high heat.
2. 2.
   In a bowl, combine the ground coriander, cumin, paprika, salt, and black pepper.
3. 3.
   Lay out the caul fat and cut it into small squares.
4. 4.
   Place a slice of lamb liver onto each square of caul fat.
5. 5.
   Sprinkle the spice mixture evenly over the liver slices.
6. 6.
   Fold the caul fat over the liver to form a parcel, securing it with toothpicks if needed.
7. 7.
   Grill the skilpadjies for 3-4 minutes per side, or until the caul fat is crispy and the liver is cooked through.
8. 8.
   Remove the toothpicks and garnish with fresh parsley before serving.

Treat your ingredients with care...

• Lamb liver — Make sure to slice the liver thinly for even cooking and tenderness.

Tips & Tricks

• Soak the caul fat in cold water for 30 minutes before using to remove any excess salt.
• If caul fat is not available, you can use bacon slices to wrap the liver instead.
• Serve skilpadjies with a squeeze of lemon juice for a refreshing tang.

Serving advice

Skilpadjies are best served hot off the grill as an appetizer or part of a braai feast. They pair well with a fresh green salad or a side of grilled vegetables.

Presentation advice

Arrange the skilpadjies on a platter, garnished with fresh parsley, and serve them with toothpicks for easy handling.