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Thread: Skilpadjies

  1. #21
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    Default Re: Skilpadjies

    As lovely as they are to braai and chow, I think they are even better cold the next morning as game drive padkos.


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    Default Re: Skilpadjies

    The best thing since sliced bread
    And, yes... tastes so much better when braaid on a wood fire..
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    Default Re: Skilpadjies

    two skilpadjies on a roosterkoek, taste like heaven
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    Default Re: Skilpadjies

    SWAMBO'S family have an abbatoir in Riebeek Kasteel, and they have both varieties, plus they started doing a chicken skilpaadjie. Soft chicken strips with fat....OMW!

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    Default Re: Skilpadjies

    Quote Originally Posted by jagbeukes View Post
    two skilpadjies on a roosterkoek, taste like heaven
    Just remember to remove those tooth picks.
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    Default Re: Skilpadjies

    Quote Originally Posted by Toccata (Roelof) View Post
    As lovely as they are to braai and chow, I think they are even better cold the next morning as game drive padkos.
    Yebo, braai hors d'oeuvr and ditto on the next day snack.
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    Default Re: Skilpadjies

    Quote Originally Posted by Nitebob View Post
    SWAMBO'S family have an abbatoir in Riebeek Kasteel, and they have both varieties, plus they started doing a chicken skilpaadjie. Soft chicken strips with fat....OMW!
    Delico?

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    Default Re: Skilpadjies

    What are they made of?

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    Default Re: Skilpadjies

    Quote Originally Posted by NewLandy View Post
    What are they made of?
    Skilpadjies is a traditional South African food, also known by other names such as muise, vlermuise and pofadder.
    The dish is lamb's liver wrapped in netvet (caul fat), which is the fatty membrane that surrounds the kidneys. Most cooksmince the liver, add coriander, chopped onion, salt and Worcestershire sauce then wrap balls of this mixture with thenetvet and secure it with a toothpick. The balls, approximately 80 mm (3.1 in) in diameter, are normally barbecued (grilled over an open fire) and ready when the fat is crisp.
    Dishes such as skilpadjies had already been made by the ancient Romans[1] and the German recipe for calf's liver in caul fat appears in the book "Das Buoch von guoter Spise".[2]
    The names skilpadjie (little tortoise), muise (mice), vlermuise (bats) and pofadder (puff adder) reflect its appearance.Pofadder is the largest version, the size of a man's forearm. It is made from minced lamb's liver wrapped in a large piece ofnetvet, and is usually served at parties where about 8 to 10 servings can be sliced from one pofadder when grilled.
    It is a very rich, high cholesterol and fatty food; the consumers normally eat some starchy food in the form of mealie pap or toasted bread with the skilpadjies, so as not to attract some symptoms of over-indulgence.
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    Default Re: Skilpadjies

    Quote Originally Posted by Nitebob View Post
    SWAMBO'S family have an abbatoir in Riebeek Kasteel, and they have both varieties, plus they started doing a chicken skilpaadjie. Soft chicken strips with fat....OMW!
    Awesome.just did a wedding there over Easter. Sure I must have eaten some of their product as the BnB said the sausages and the bacon were both from down the road
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    Default Re: Skilpadjies

    Quote Originally Posted by jagbeukes View Post
    Skilpadjies is a traditional South African food, also known by other names such as muise, vlermuise and pofadder.
    The dish is lamb's liver wrapped in netvet (caul fat), which is the fatty membrane that surrounds the kidneys. Most cooksmince the liver, add coriander, chopped onion, salt and Worcestershire sauce then wrap balls of this mixture with thenetvet and secure it with a toothpick. The balls, approximately 80 mm (3.1 in) in diameter, are normally barbecued (grilled over an open fire) and ready when the fat is crisp.
    Dishes such as skilpadjies had already been made by the ancient Romans[1] and the German recipe for calf's liver in caul fat appears in the book "Das Buoch von guoter Spise".[2]
    The names skilpadjie (little tortoise), muise (mice), vlermuise (bats) and pofadder (puff adder) reflect its appearance.Pofadder is the largest version, the size of a man's forearm. It is made from minced lamb's liver wrapped in a large piece ofnetvet, and is usually served at parties where about 8 to 10 servings can be sliced from one pofadder when grilled.
    It is a very rich, high cholesterol and fatty food; the consumers normally eat some starchy food in the form of mealie pap or toasted bread with the skilpadjies, so as not to attract some symptoms of over-indulgence.

    Interesting read.

    I know a pofadder as minced liver mixed with blood and spices (and maybe some other unmentionables) all tied up into a long properly sized "derm". A string of fat all along the full length gives it the puff adder look.

    You have to braai it on a slow fire so as not to rupture the skin or it will spill some of the stuffing.
    Eggie.

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    Default Re: Skilpadjies

    I have tried it a couple of times, but the liver taste is just too strong for me....grill...

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    Default Re: Skilpadjies

    This was my Friday at the end of tough week.... Potbrood Skilli, Billi, Chilli and beer....
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  16. #34
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    Default Re: Skilpadjies

    Quote Originally Posted by jagbeukes View Post
    Skilpadjies is a traditional South African food, also known by other names such as muise, vlermuise and pofadder.
    The dish is lamb's liver wrapped in netvet (caul fat), which is the fatty membrane that surrounds the kidneys. Most cooksmince the liver, add coriander, chopped onion, salt and Worcestershire sauce then wrap balls of this mixture with thenetvet and secure it with a toothpick. The balls, approximately 80 mm (3.1 in) in diameter, are normally barbecued (grilled over an open fire) and ready when the fat is crisp.
    Dishes such as skilpadjies had already been made by the ancient Romans[1] and the German recipe for calf's liver in caul fat appears in the book "Das Buoch von guoter Spise".[2]
    The names skilpadjie (little tortoise), muise (mice), vlermuise (bats) and pofadder (puff adder) reflect its appearance.Pofadder is the largest version, the size of a man's forearm. It is made from minced lamb's liver wrapped in a large piece ofnetvet, and is usually served at parties where about 8 to 10 servings can be sliced from one pofadder when grilled.
    It is a very rich, high cholesterol and fatty food; the consumers normally eat some starchy food in the form of mealie pap or toasted bread with the skilpadjies, so as not to attract some symptoms of over-indulgence.
    Quote Originally Posted by Eggie View Post
    Interesting read.

    I know a pofadder as minced liver mixed with blood and spices (and maybe some other unmentionables) all tied up into a long properly sized "derm". A string of fat all along the full length gives it the puff adder look.

    You have to braai it on a slow fire so as not to rupture the skin or it will spill some of the stuffing.
    The Pofadder I know is the liver and kidney pieces, spices, onion, etc in a "vetderm" (colon ?), braaied until it is good and crispy outside.

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    Default Re: Skilpadjies

    Hier is hy - NJAMMMMMMMMM

    Click image for larger version. 

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  18. #36
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    Default Re: Skilpadjies

    Quote Originally Posted by ThysleRoux View Post
    Hier is hy - NJAMMMMMMMMM

    Click image for larger version. 

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    Sjoe!
    Dit lyk meer na 'n pofadder as 'n regte pofadder.
    Eggie.

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    Default Re: Skilpadjies

    My sister makes them with half liver and half mince and just a tiny hint of curry added. To die for!


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    Default Re: Skilpadjies

    Quote Originally Posted by VWSyncro View Post
    My sister makes them with half liver and half mince and just a tiny hint of curry added. To die for!

    Durban Skilpadjies ?
    Eggie.

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  22. #39
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    Default Re: Skilpadjies

    Reviving this!

    I have been buying the standard Checkers Skilpaadjies for months now. Eat it as the protein part of dinner at least twice a month.

    I have figured that they are awesome in the airfryer, if not braaing. I just add some nice spices and in they go on lower temps until crispy!

    Dinner meat for two for around R 35! And they are divine!
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  24. #40
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    Default Re: Skilpadjies

    Quote Originally Posted by Eggie View Post
    You have to braai it on a slow fire so as not to rupture the skin or it will spill some of the stuffing.
    top tip is to cook them from frozen..............

    this allows the fat and outer layer to set properly and the inside stays moist

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