Serves: 4 to 6 Prep time: 30 minutes Cooking time: 20 minutes Easy to prepare
“Skilpadjies”
2 packs spiced Lamb “skilpadjies” (6 each)
Salt and pepper to taste
1 medium heat braai and folding grid
Ingredients
Tomato and Smoked paprika sauce
15ml butter
15ml olive oil
1 medium onion, chopped
2 garlic cloves, grated
2 sprigs rosemary, chopped
4 sprigs thyme, chopped
1 tin chopped tomatoes
5ml Spanish smoked paprika
1 cup (250ml) prepared chicken stock
15ml muscovado sugar Salt and pepper to taste
Whole grain mustard and pesto mayo
3 Egg yolks
10ml Dijon mustard
10ml fresh lemon juice
Salt and pepper to taste
450ml Canola oil
5ml Whole grain mustard
2,5ml turmeric powder
30ml prepared herb pesto
Method
“Skilpadjies”
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.
Tomato and Smoked paprika
Place a sauce pan on medium heat and add the butter and olive oil to warm.
Add the onion and garlic and fry until cooked and slightly browned.
Add the herbs and paprika and cook through. Add the tomatoes and stock and cook until the sauce starts to thicken.
Add the sugar and salt and pepper to taste and stir through . Pour the sauce in a bowl and serve with the “skilpadjies”
Whole grain mustard and pesto mayo
Place the egg yolks, mustard, lemon juice and salt and pepper in a blender and mix until combined.
Slowly add the oil bit by bit until the mixture thickens.
Divide the mayo into two bowls.
Add the whole grain mustard and turmeric to the one half and mix through
Add the herb pesto to the other half and mix through.
Serve the 2 mayo’s with the braaied “skilpadjies”.
