Lamb Offal Full Set – Portuguese Lamb Tripe
August 7, 2019Lamb Skilpadjies with Peppered Polenta
August 7, 2019
Lamb Skilpadjie Charcoal Ciabatta Sliders
Easy to prepare
Serves: 4-6
Prep time: 20 minutes
Cooking time: 30 minutes
"Skilpadjies"
- 2 packets spiced lamb "skilpadjies" (6 each)
- Salt and pepper to taste
- 1 medium heat braai and folding grid
Method:
- 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
Method:
- 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
Method:
- 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.