Ingredients with Measurements:
- 1 lb. lamb liver, finely chopped
- 1/2 lb. lamb fat, finely chopped
- 1 onion, finely chopped
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 egg
- 1/4 cup parsley, chopped
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1 cup red wine
- 1 cup beef broth
- 2 tbsp. butter
- 2 tbsp. flour
Special equipment needed:
- Food processor or meat grinder
- Skewers
- Large skillet
Step-by-step instructions:
1. In a large bowl, combine the chopped liver, fat, onion, breadcrumbs, milk, egg, parsley, salt, and black pepper. Mix well to combine.
2. Using a food processor or meat grinder, grind the mixture until it is smooth and well combined.
3. Preheat your oven to 350°F.
4. Divide the mixture into small portions and shape them into small balls.
5. Thread the balls onto skewers, leaving a little space between each one.
6. Heat a large skillet over medium-high heat. Add the skewers and cook until browned on all sides, about 5-7 minutes.
7. Transfer the skewers to a baking dish and bake in the preheated oven for 10-15 minutes, or until cooked through.
8. While the skewers are baking, prepare the red wine sauce. In the same skillet used to cook the skewers, melt the butter over medium heat.
9. Add the flour and whisk until smooth. Cook for 1-2 minutes, or until the mixture is lightly browned.
10. Slowly pour in the red wine and beef broth, whisking constantly to prevent lumps from forming.
11. Bring the mixture to a simmer and cook for 10-15 minutes, or until the sauce has thickened.
12. Remove the skewers from the oven and transfer them to a serving platter.
13. Pour the red wine sauce over the skewers and serve immediately.
Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
Temperature:
Oven temperature: 350°F
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 420
Fat per serving: 25g
Carbohydrates per serving: 17g
Protein per serving: 28g
Substitutions for ingredients:
- Beef liver or chicken 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.
- Chicken broth can be used instead of beef broth.
Variations:
- Add 1/4 cup of chopped bacon to the mixture for extra flavor.
- Use white wine instead of red wine for a lighter sauce.
- Add 1/4 cup of chopped mushrooms to the sauce for extra texture.
Tips and tricks:
- Soak the skewers in water for 30 minutes before using them to prevent them from burning.
- Make sure the liver and fat are finely chopped to ensure a smooth texture.
- Use a meat thermometer to ensure the skewers are cooked to an internal temperature of 160°F.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the skewers in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Arrange the skewers on a platter and pour the red wine sauce over them. Garnish with chopped parsley or thyme.
Garnishes:
Chopped parsley or thyme
Pairings:
- Roasted vegetables, such as carrots or Brussels sprouts.
- Mashed potatoes or polenta.
- Crusty bread.
Suggested side dishes:
- Roasted root vegetables.
- Grilled asparagus.
- Creamed spinach.
Troubleshooting advice:
- If the skewers are falling apart, add more breadcrumbs to the mixture to help bind it together.
- If the sauce is too thin, cook it for a few more minutes to thicken it up.
Food safety advice:
- Make sure the skewers are cooked to an internal temperature of 160°F to ensure they are safe to eat.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Skilpadjies, which means "little tortoises" in Afrikaans, are a traditional South African dish made from lamb liver and fat. They are typically seasoned with onion, breadcrumbs, and spices, and then grilled or baked on skewers. The dish is believed to have originated in the Cape Malay community, who were known for their use of offal in their cooking.
Flavor profiles:
The skilpadjies have a rich and savory flavor, with a slightly gamey taste from the lamb liver. The red wine sauce adds a sweet and tangy note to the dish.
Serving suggestions:
Serve the skilpadjies as a main course with a side of roasted vegetables and mashed potatoes. They also make a great appetizer for a dinner party or barbecue.
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Region: South African