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Lamb Skilpadjie Charcoal Ciabatta Sliders

Lamb Skilpadjie Charcoal Ciabatta Sliders

Easy to prepare
Serves: 4-6
Prep time: 20 minutes
Cooking time: 30 minutes


  • 2 packets spiced lamb "skilpadjies" (6 each)
  • Salt and pepper to taste
  • 1 medium heat braai and folding grid


  • Start by placing your "skilpadjies" on your folding grid and place it on the fire and "braai" until the fat is rendered out and they are golden brown and a little charred. Once cooked, place in an oven safe dish and put close to the fire to stay warm.

Ingredients for charcoal slider rolls:

  • 500g White stone ground bread flour
  • 1 sachet (10g) active dry yeast
  • 45ml (3 tablespoons) activated charcoal<45ml (3 tablespoons) activated charcoal/li>
  • 10ml Muscovado sugar
  • 10ml Salt10ml Muscovado sugar
  • 50ml Extra Virgin Olive Oil
  • 350ml Luke warm water


  • Place the flour, yeast, activated charcoal, sugar, salt and olive oil in a mixer with a paddle attachment. Mix until combined.
  • Slowly add the water and mix on a high speed until the dough sticks to the paddle and comes away from the sides.
  • Place the dough in a well oiled bowl and cover with a cloth.
  • Place the dough in a warm spot and let it double in size, around 30 minutes.
  • Once the dough has proofed, divide it into 12 equal sized rolls and place on a prepared baking tray.
  • Let them proof again and bake in a 180 degree oven for approx. 15-20 minutes.

Ingredients for the Bacon jam:

  • 15ml Butter
  • 15ml Extra Virgin Olive Oil
  • 125g diced bacon (half a packet)
  • 2 medium onions, finely chopped
  • 4 garlic cloves, finely chopped
  • 20ml Muscovado sugar
  • 10ml Balsamic vinegar
  • Salt and pepper to taste

Bacon jam:

  • Place a sauce-pan on medium heat and add the butter and olive oil.
  • Once the butter has melted, add the onion and garlic and fry until cooked and slightly browned.
  • Add the bacon and fry until cooked.
  • Add the sugar, vinegar and seasoning and boil through until the mixture starts to thicken.
  • Serve on your charcoal sliders with the skilpadjies and your.

Sweet potato wedges:

  • 1kg of small orange sweet potatoes
  • 45ml Extra virgin olive oil
  • Salt and pepper to taste
  • Favourite mayo


  • Start by properly washing your sweet potatoes and cutting them in half lengthways.
  • Toss them in the olive oil and season to taste.
  • Place in the oven on a 180 degrees Celsius for approx. 20 minutes or until they are crispy and cooked.

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