What is net fat (caul fat)?
Net fat, also known as caul fat, is the fatty membrane that surrounds the internal organs of animals, typically pigs or lambs. It's used to wrap meats, keeping them moist and adding flavor.
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Traditional Skilpadjies with Zesty Tomato & Onion Relish
Experience a true taste of South Africa with these traditional skilpadjies. Succulent lamb's liver, encased in delicate net fat and grilled to perfection, finds its ideal companion in a bright, tangy tomato and onion relish. This hearty dish offers a unique and flavorful start to any day.
HOW TO MAKE IT
Let's cook.
01
Prepare the relish: Heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add the diced onion and cook for 5 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.
02
Stir in the diced tomatoes (undrained), brown sugar, and white vinegar. Bring to a simmer, then reduce heat to low and cook for 15 minutes, stirring occasionally, until the relish has thickened. Stir in the chopped fresh cilantro and set aside.
03
Season the lamb's liver cubes with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
04
Lay out the lamb net fat on a clean surface. Cut it into pieces large enough to wrap around 2-3 cubes of liver, forming a small parcel. Ensure the liver is fully enclosed by the fat.
05
Heat a large cast-iron skillet or grill pan over medium-high heat. Place the skilpadjies in the hot pan, seam-side down first.
06
Cook the skilpadjies for 4-5 minutes per side, turning carefully, until the net fat is crispy and golden brown, and the liver is cooked through. The internal temperature of the liver should reach 160°F/71°C.
07
Serve the hot skilpadjies immediately with the warm tomato and onion relish.
About This Recipe
Experience a true taste of South Africa with these traditional skilpadjies. Succulent lamb's liver, encased in delicate net fat and grilled to perfection, finds its ideal companion in a bright, tangy tomato and onion relish. This hearty dish offers a unique and flavorful start to any day.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For best results, ensure the net fat is rinsed well and patted completely dry before wrapping the liver. This helps it crisp up nicely during cooking. Do not overcrowd the pan when cooking the skilpadjies, as this can steam them instead of searing.
Easy Substitutions
If lamb's liver is unavailable, beef liver can be used, though the flavor will be slightly different. For the relish, a pinch of chili flakes can be added for a touch of heat. If fresh cilantro is not preferred, fresh parsley can be used as a garnish.
Storage & Reheating
Leftover skilpadjies can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium-low heat until warmed through. The relish can be stored separately in the refrigerator for up to 5 days.
Serving Suggestions
Serve skilpadjies with a side of crusty bread or roosterkoek to soak up the relish. They also pair wonderfully with a simple green salad for a lighter meal, or alongside scrambled eggs for a more substantial breakfast. A dollop of plain yogurt or sour cream can also complement the relish.
Common Mistakes
1. Overcooking the liver: Liver can become tough and dry if cooked for too long. Cook just until the internal temperature reaches 160°F/71°C. 2. Not rinsing the net fat: Unrinsed net fat can have an unpleasant odor. Always rinse thoroughly and pat dry. 3. Overcrowding the pan: This lowers the pan's temperature and prevents proper searing, leading to steamed rather than crispy skilpadjies. Cook in batches if necessary. 4. Not seasoning the liver: Liver needs proper seasoning to enhance its flavor.
Frequently Asked Questions
Can I prepare skilpadjies ahead of time?
You can wrap the liver in net fat a few hours in advance and keep them refrigerated. The relish can be made a day or two ahead and stored in the fridge.
What if I can't find lamb net fat?
While traditional, if lamb net fat is unavailable, you can try using thin slices of bacon or prosciutto to wrap the liver, though the texture and flavor will be different.
Is lamb's liver healthy?
Lamb's liver is highly nutritious, packed with iron, vitamin A, and B vitamins, though it is also high in cholesterol.
MORE TO KNOW
Skilpadjies, meaning 'little tortoises' in Afrikaans, get their name from their appearance once the net fat shrinks and crisps around the liver. This dish is a true South African delicacy, often enjoyed at braais (barbecues) or as a hearty breakfast. The key to delicious skilpadjies is fresh, good quality liver and ensuring the net fat is properly rendered and crispy. The tangy relish cuts through the richness of the liver beautifully, creating a balanced and satisfying meal.
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