There are two official definitions of a skilpadjies, one: the most delicious thing on the planet, and two: minced lamb liver wrapped in netvet.
9 prepared skilpadjies 6 preserved green figs, diced 1 wheel (225 g) Camembert, cut into 9 blocks ½ cup (125 ml) roasted and salted cashews, roughly crushed
Open up the skilpadjie netvet wrapping and spread out the minced liver. Sprinkle some cashews and a few pieces of diced fig onto the liver, then toss a block of Camembert into the middle. Scoop the liver together to form a rough ball in the centre of the netvet, wrap it all back up and re-seal the way you found it. Don’t be scared to use one or two extra toothpicks to secure.
Braai slowly over medium heat for about 15, minutes until the fat is a deep, golden brown and crispy.
These skilpadjies are seriously rich, so a little goes a long way. Works great sliced on some baby greens.