LAMB“SKILPADJIE” SLIDERS WITH BACON JAM AND ORANGE SWEET POTATO WEDGES 

LAMB“SKILPADJIE” SLIDERS WITH BACON JAM AND ORANGE SWEET POTATO WEDGES 

LAMB“SKILPADJIE” SLIDERS WITH BACON JAM AND ORANGE SWEET POTATO WEDGES 

– Chef Mynhardt

We love cooking with Skilpadjies!  First of all straight onto the hot coals served with but salt and pepper is still may favourite but here we offer a few interesting  options to jazz up this old favourite with:  

  • charcoal sliders with bacon jam and sweet potato wedges 
  • served with three sauces as an alternative for a snack or tapas platter 
  • Served with hearty peppered polenta 

 

 

Serves: 4 – 6 |  Prep Time:  20 minutes  |  Cooking time: 30 minutes  |    Level: Easy

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 

Charcoal Slider Rolls 

Ingredients

  • 500g White stone ground bread flour 
  • 1 sachet (10g) active dry yeast 
  • 45ml (3 tablespoons) activated charcoal 
  • 10ml Muscovado sugar 
  • 10ml Salt 
  • 50ml Willow Creek Olive Estate 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. 

Bacon Jam

Ingredients  

  • 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 

 Method

  • 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 

Ingredients

  • 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. 

 

 

 

Mynhardt Joubert

Home Chef, Foodie, Food Stylist, Lover of Beauty