Skilpadjie (Afrikaans Faggots) is a traditional South African recipe for a classic faggot-like blend of mince, bacon and ox liver that's spiced, wrapped in caul fat and roasted or barbecued to cook. The full recipe is presented here and I hope you enjoy this classic South African version of: Afrikaans Faggots (Skilpadjie).
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These little fagots of ox liver and minced meat are an Afrikaans delicacy. The name, skilpadjie literally translates as 'little tortoise' and refers to the mottled appearance of the faggots once cooked. The ox liver and bacon from which they are made but the other meat is variable and they can be made from beef, venison (in South Africa this means springbok or gazelle) or even ostrich.
Ingredients:
4 pieces of pork caul fat (about 30cm square)
100g minced meat (beef, venison or ostrich)
50g unsmoked 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 180° 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.
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