Ingredients

Method

• 2 T olive oil
• 8 pre-prepared skilpadjies
• 60g watercress
• ½ cup hot water
• prepared pork skin, for serving
• coarse black salt, for seasoning
• freshly ground pink peppercorns, for seasoning

Method

Ingredients

Preheat the oven to 180°C.

Place a pan over a medium-to-high heat. Drizzle olive oil onto the hot surface then quickly seal and colour each skilpadjie.

Place on a baking tray and roast for 10 minutes, or until cooked through.

Place the watercress and hot water in a blender then blend until thoroughly combined, to form a juice.

Serve the skilpadjies with crisp pork skin and a light drizzle of watercress juice, then season with coarse black salt and a crack of pink pepper.

Cook’s note: Skilpadjies are sheep liver wrapped in a sheer layer of sheep fat and are available at selected butcheries.

Per serving: 3137.7kJ, 50.2g protein, 54.4g fat, 11.1g carbs