Ingredients with Measurements:
- 1 pound lamb liver, minced
- 1/2 pound lamb fat, minced
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1/4 cup onion, finely chopped
- 1 tablespoon fresh thyme leaves, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 pound mushrooms, sliced
- 2 tablespoons butter
- 1 tablespoon olive oil
Special equipment needed:
- Skewers
- Grill or grill pan
Step-by-step instructions:
1. In a large bowl, mix together the minced lamb liver, minced lamb fat, breadcrumbs, milk, onion, thyme, salt, and black pepper until well combined.
2. Take a small handful of the mixture and form it into a ball. Flatten the ball into a patty and place a few slices of mushrooms on top. Fold the patty over the mushrooms and shape it into a small sausage shape. Repeat with the remaining mixture and mushrooms.
3. Thread the skilpadjies onto skewers and brush them with olive oil.
4. Preheat the grill or grill pan to medium-high heat.
5. Grill the skilpadjies for 5-7 minutes on each side, or until cooked through and browned.
6. In a separate pan, melt the butter over medium heat. Add the remaining mushrooms and sauté for 3-4 minutes, or until tender.
7. Serve the skilpadjies with the sautéed mushrooms on top.
- Time:
Preparation time: 20 minutes
- Cooking time: 15 minutes
Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 420
- Fat: 28g
- Carbohydrates: 19g
- Protein: 22g
Substitutions for ingredients:
- Beef liver can be used instead of lamb liver.
- Pork fat can be used instead of lamb fat.
- Any type of breadcrumbs can be used.
- Dried thyme can be used instead of fresh thyme.
Variations:
- Skilpadjies can be stuffed with different types of mushrooms, such as shiitake or portobello.
- Cheese can be added to the stuffing for a richer flavor.
- Skilpadjies can be wrapped in bacon before grilling for a smokier taste.
Tips and tricks:
- Soak the skewers in water for 30 minutes before using them to prevent them from burning on the grill.
- Use a food processor to mince the liver and fat for a smoother texture.
- Don't overcook the skilpadjies, as they can become dry and tough.
Storage instructions:
- Skilpadjies can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Skilpadjies can be reheated in the microwave or on the grill until heated through.
Presentation ideas:
- Serve the skilpadjies on a platter with the sautéed mushrooms on top.
- Garnish with fresh thyme leaves or parsley.
Pairings:
- Serve with a side of roasted vegetables or a salad.
Suggested side dishes:
- Roasted sweet potatoes
- Grilled asparagus
- Caesar salad
Troubleshooting advice:
- If the skilpadjies are falling apart on the grill, they may not have enough breadcrumbs to hold them together. Add more breadcrumbs to the mixture and try again.
Food safety advice:
- Make sure the liver is fully cooked before serving to prevent the risk of foodborne illness.
Food history:
- Skilpadjies are a traditional South African dish made from minced liver and fat, wrapped in caul fat and grilled.
Flavor profiles:
- The skilpadjies have a rich, savory flavor from the liver and fat, with a hint of thyme. The mushrooms add an earthy, umami taste.
Serving suggestions:
- Serve the skilpadjies with a cold beer or a glass of red wine.
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Region: South African