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Ingredients

  • 1.5 – 2 Kg Caul (Netvet)
  • 750G Sheep’s Liver, Cleaned
  • 1 Packet Bacon
  • 1 Onion, Finely Chopped
  • 2 Cloves Garlic, Finely Chopped
  • 1 Slice White Bread
  • ½ Teaspoon Finely Ground Cloves
  • ½ Teaspoon Nutmeg
  • ½ Teaspoon Fresh Thyme, Chopped
  • 2 Tablespoons Brown Vinegar
  • 2 Tablespoons Worcestershire Sauce
  • Salt and Pepper to Taste

 

Recipe

Soak the caul fat (netvet) in hot water until soft.
Soak the liver in milk for ± 1 hour.
Cut half of the bacon into small pieces and place with the rest of the ingredients, except the caul (netvet), in a food processor and process until smooth.
Cut off the thick edges of the caul (netvet) and cut into ± 12 squares measuring 10 x 10 cm.
Add a tablespoon of the mixture onto each square and fold neatly.
Wrap a strip of bacon around each and secure with a toothpick.
Braai the skilpadjies over medium coals for 30 – 45 minutes or in a pan until the bacon is crispy and the filling is cooked.

 

Contributor

A. W Pretorius