Ingredients with Measurements:
- 1 lb. lamb liver, finely chopped
- 1/2 lb. lamb fat, finely chopped
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 2 cloves garlic, minced
- 1 tbsp. fresh rosemary, chopped
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/4 tsp. cayenne pepper
- 10-12 skewers, soaked in water for 30 minutes
Special equipment needed:
- Grill or grill pan
- Food processor or meat grinder
Step-by-step instructions:
1. In a large bowl, combine the lamb liver, lamb fat, breadcrumbs, milk, garlic, rosemary, salt, black pepper, and cayenne pepper. Mix well until all ingredients are evenly distributed.
2. Using a food processor or meat grinder, grind the mixture until it is smooth and well combined.
3. Preheat the grill or grill pan to medium-high heat.
4. Divide the mixture into 10-12 equal portions and shape each portion into a small sausage shape.
5. Thread each sausage shape onto a skewer, making sure to pack it tightly.
6. Grill the skilpadjies for 5-7 minutes on each side, or until they are cooked through and slightly charred.
7. Remove the skilpadjies from the grill and let them rest for 5 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Grill or grill pan: medium-high heat
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 350
Fat: 25g
Protein: 20g
Carbohydrates: 10g
Fiber: 1g
Sugar: 1g
Sodium: 600mg
Substitutions for ingredients:
- Beef liver can be used instead of lamb liver.
- Pork fat can be used instead of lamb fat.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Whole milk can be used instead of 2% milk.
Variations:
- Add chopped onions or jalapenos to the mixture for added flavor.
- Use different herbs such as thyme or oregano instead of rosemary.
- Add a splash of Worcestershire sauce to the mixture for added depth of flavor.
Tips and tricks:
- Make sure to soak the skewers in water for at least 30 minutes before grilling to prevent them from burning.
- Pack the mixture tightly onto the skewers to prevent them from falling apart on the grill.
- Serve with a side of chakalaka or tomato and onion relish for added flavor.
Storage instructions:
Leftover skilpadjies can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the skilpadjies in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the skilpadjies on a platter with a sprinkle of fresh rosemary and garlic on top.
Garnishes:
Garnish with fresh rosemary sprigs or chopped parsley.
Pairings:
Serve with a side of pap and a cold beer.
Suggested side dishes:
- Chakalaka
- Tomato and onion relish
- Grilled corn on the cob
Troubleshooting advice:
- If the skilpadjies are falling apart on the grill, try packing the mixture more tightly onto the skewers.
- If the skilpadjies are too dry, try adding more milk to the mixture.
Food safety advice:
- Make sure to cook the skilpadjies to an internal temperature of 160°F to ensure they are safe to eat.
- Use a meat thermometer to check the internal temperature of the skilpadjies.
Food history:
Skilpadjies are a traditional South African dish made from lamb liver and fat. They are typically seasoned with spices and grilled on skewers.
Flavor profiles:
The skilpadjies are savory and slightly spicy, with a hint of garlic and rosemary.
Serving suggestions:
Serve the skilpadjies as an appetizer or main course at a braai (South African barbecue) or dinner party.
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Region: South African