On the heat. Mild

Ingredients

• 800 g lamb mince, regular
• 200 g lamb caul fat
• 2 shallots, chopped very fine
• 3 cloves garlic
• 60 ml brandy or white wine
• 2 tbsp chopped parsley · 1 tbsp thyme
• 1 tsp quatre épices, or a pinch each nutmeg, clove, ginger, white pepper
• 2 tsp salt · black pepper
• 40 g butter, to fry

Method

1. Soften the shallots and garlic in a little butter, add the brandy and reduce it away. Cool completely.
2. Mix into the mince with the herbs, spices and seasoning. Fry a teaspoon of it and taste before you shape anything — this is the one chance to correct the salt.
3. Rest the mixture in the fridge for one hour.
4. Soak the caul in warm water until it unfolds. Cut into 15 cm squares.
5. Shape the mixture into 8 flat ovals about 2 cm thick and wrap each in caul, seam underneath, tucked neatly.
6. Butter in a heavy pan over medium heat. Seam side down, 5 minutes, turn, 5 more. The caul melts into a thin brown skin. Lentils, or mashed potato with too much butter.

Cook's note. Caul fat, three ways in one book. Skilpadjies, faggots and crépinettes are the same idea in three languages — R129/kg for a self-basting wrapper.

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