Skilpadjies

[Dudleytheplumber]

Found Skilpadjies @ Woolworths
Just handle gently... Very Tasty

[jelo]

Found Skilpadjies @ Woolworths
Just handle gently... Very Tasty

our preferred brand, and yes, delicate, hence the frozen comment earlier

[bertus]

first braai the open end so that the filling does not come out. Take empty beer tins ,must be beer tins. Fill with water and space them in the coals before you braai you will have flareups but will go out immediately. Its not steak so braai slowly. I like to cover them with a braai lid. Easy to braai unfrozen ones.
ask your doctor he will tell you white meat is the best for cholestrol

[hbannink]

For what its worth, buying from Checkers P&P or Spar it is the same skilpadjies, I have met the toppie that supplies them to the various outlets. Supermarkets claim it is in house but.......the toppie makes more than a ton per week and as for the next question No he does not eat them anymore

Bertus I have forgotten that trick......maybe because I braai on gas

[bertus]

pasop vir gas en skilpadjies as dit nie nou aan die brandslaan nie is dit met die volgende braai as jy hom nie skoonmaak nie.weet nie of daar petrol in is nie. Hier by ons verkoop hulle rump in netvet,werk glad nie op gas nie. Jy kom nie naby die braai om jou vleis te red nie
Het in die koshuis groot geword die lewer dag was my verjaarsdag, met appelkoos konfyt en swartpeper. My gesin dink ook dit is die lekkerste op aarde

[Dudleytheplumber]

Ask Tim Noakes, what's cholesterol?

first braai the open end so that the filling does not come out. Take empty beer tins ,must be beer tins. Fill with water and space them in the coals before you braai you will have flareups but will go out immediately. Its not steak so braai slowly. I like to cover them with a braai lid. Easy to braai unfrozen ones.
ask your doctor he will tell you white meat is the best for cholestrol

[jelo]

Ask Tim Noakes, what's cholesterol?

Cholesterol is a myth. Wheat and gluten causes more damage

[dieterf]

Sugar
S u g a r
S. U. G. A. R
Now that's a killer

[Dudleytheplumber]

Thank goodness they are not made from chocolate

[bertus]

Dit is vir my so mooi ons kan nie eens oor kos saam stem nie

[Jens78]

Heuwelsig Spar in Bloem se skilpadjies. Die beste.

[Langjan]

Any fans here for skilpadjies? The cholesterol atomic bombs from the farm.

I had them for the first time on new years eve in Wakkerstroom last year.

They are addictive !

Impala butchery in Bela-Bela makes them perfectly - lekker bederfies!

[swakop_toe]

Reviving this thread, but perhaps with a different angle.
I would like to attempt to make my own.
I have access to fresh, Karoo lamb liver and netvet.
The spicing and forming is not the challenge, but the mincing.
I attempted a pofadder last year July, with Kudu liver and the dikderm, etc, but the mincing was a massive pappery, even using the largest/coarsest sieve.

How do one prevent this? Anyone prepared to share your wisdom?

[WernerDV]

Reviving this thread, but perhaps with a different angle.
I would like to attempt to make my own.
I have access to fresh, Karoo lamb liver and netvet.
The spicing and forming is not the challenge, but the mincing.
I attempted a pofadder last year July, with Kudu liver and the dikderm, etc, but the mincing was a massive pappery, even using the largest/coarsest sieve.

How do one prevent this? Anyone prepared to share your wisdom?

Have you tried mincing in an almost frozen state? Not solid, just "stiff"

[swakop_toe]

I have not.
Is this the method. Half gevries?

[4ePajero]

Reviving this thread, but perhaps with a different angle.
I would like to attempt to make my own.
I have access to fresh, Karoo lamb liver and netvet.
The spicing and forming is not the challenge, but the mincing.
I attempted a pofadder last year July, with Kudu liver and the dikderm, etc, but the mincing was a massive pappery, even using the largest/coarsest sieve.

How do one prevent this? Anyone prepared to share your wisdom?

Chop with a knife.

[bloudraad]

Hoe lus maak jy my nou!
To be honest, the best skilpadjies I've ever had were not minced at all but rather whole pieces of liver used and done on a braai.

[Nazdrobia]

Reviving this thread, but perhaps with a different angle.
I would like to attempt to make my own.
I have access to fresh, Karoo lamb liver and netvet.
The spicing and forming is not the challenge, but the mincing.
I attempted a pofadder last year July, with Kudu liver and the dikderm, etc, but the mincing was a massive pappery, even using the largest/coarsest sieve.

How do one prevent this? Anyone prepared to share your wisdom?

I don't mince, I cut it up in +-5mm cubes with a sharp knife. Semi frozen also helps for the cutting.

Nazdrovia

[4ePajero]

Marinade overnight in buttermilk. (this is where the first bit of magic happens).

Drain.

Chop with large sharp knife.

Spice (this is where the second bit of magic happens).

Wrap.

Braai low and slow (this is where the third bit of magic happens).

Serve with mash and gravy.

Enjoy!

[swakop_toe]

I grew up with it being a whole piece of liver, wrapped in the netvet and only growwe sout, on the fire. Usually immediately after the lamb is gutted. Was named "Die bederfies."

But SWAMBO prefers it minced and spiced.
I buy at the Monte Vista butchery, here in Cape Town, but they order from Calvinia.
It's delicious. Even our 2 toddlers love it.

So I want to try my hand in making our own, homemade.

Thanks for all the tips so far.
Perhaps finely chopped whilst half frozen is one way to test.