Bacon and liver tortoises (Skilpadjies)

Ingredients

• 1.5 to 2 kg caul (netvet)
• 750g sheep’s liver, cleaned
• 1 packet bacon
• 1 onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 slice white bread
• ½ teaspoon ( 2.5 mL ) finely ground cloves
• ½ teaspoon ( 2.5 mL ) nutmeg
• ½ teaspoon ( 2.5 mL ) fresh thyme, chopped
• 2 tablespoons ( 30 mL ) brown vinegar
• 2 tablespoons ( 30 mL ) Worcestershire sauce
• salt and pepper to taste

Method

1. Soak the caul fat (netvet) in hot water until soft.
2. Soak the liver in milk for ± 1 hour.
3. Cut half of the bacon into small pieces and place with the rest of the ingredients except the caul (netvet), in a food processor and process until smooth.
4. Cut off and cut the thick edges of the caul (netvet) in ± 12 square 10 x 10 cm .
5. Add a tablespoon of the mixture on each square and fold neatly.
6. Wrap a strip of bacon around each and secure with a toothpick.
7. Braai the tortoises over medium coals for 30-45 minutes or in a pan until the bacon is crisp and the filling is cooked.

Traditionally served with krummelpap and tomato relish YUMMY!

Enjoy / Eet lekker!
Info: Recipe and image RSG