- 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
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