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  1. #1
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    Default Skilpadjies

    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 !

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  3. #2
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    Default Re: Skilpadjies

    Love the stuff. My wife says I love them maybe a little too much.

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  5. #3
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    Default Re: Skilpadjies

    I also love them but not with minced liver.
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  6. #4
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    Default Re: Skilpadjies

    love them.

    so much you can do with them.

    Braaied (it's obscene that I must mention that braaing is done on WOOD) in a soft bun with decent coleslaw .. oh man.

    The place down the road does them BRAAIED (on wood) with a creamy wine sauce.

    A skilpaddtjie is possibly the only thing that is more south African than an idiot politician!

  7. #5
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    Default Re: Skilpadjies

    Quote Originally Posted by Andre View Post
    I also love them but not with minced liver.
    Agreed - it should be cut into blocks of about 10mm square - minced it just turns mushy. YUMMMMMM

  8. #6
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    Default Re: Skilpadjies

    Mmmmm
    Lekker!!

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  9. #7
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    Default Re: Skilpadjies

    We have skilpaaidtjies on the braai (wood) atleast once per week. Get ours from Schoemansville Butchery in Hartbeespoort.

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  11. #8
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    Default Re: Skilpadjies

    Thanks Carl!

    I often go back to Gabs via Harties. Im going to have to pick up some from there if you recommending
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  12. #9
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    Default Re: Skilpadjies

    If you guys ever drive through Piet Retief, do yourself a favor and buy skilpaatjies at Frik se slaghuis. The best ever.

    braaied on a fairly warm fire with lots of pure lemon juice.
    Last edited by DLP; 2016/07/04 at 08:17 PM.

  13. #10
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    Default Re: Skilpadjies

    I almost fainted yesterday when on a routine visit to the corner shop/ bakery/ butchery I saw skilpadjies in the display fridge- I bought two trays immediately and phoned the blonde to tell her the mince can go back in the deep freeze, I had just bought supper
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  14. #11
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    Default Re: Skilpadjies

    Buy them at my local butcher. Had some this weekend
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  15. #12
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    Default Re: Skilpadjies

    My uncle made the best I have ever had. He had the butchery in Lydenburg Bokkie se Vleis Mark. Sadly he passed away 2 month ago.
    Last edited by Jeepanator; 2016/07/13 at 10:45 PM.
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  16. #13
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    Default Re: Skilpadjies

    Also love the stuff but the cholestrol is a killer

    BRM in Laser Park make amazing skilpadjies!

  17. #14
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    Default Re: Skilpadjies

    two skilpadjies on a roosterkoek, taste like heaven
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  18. #15
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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!

  19. #16
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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?

  20. #17
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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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  21. #18
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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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  22. #19
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    Default Re: Skilpadjies

    What are they made of?

  23. #20
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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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