Clarke of the Karoo – This Barrydale eatery has built up an enviable reputation, thanks to great Karoo food and an even better staff… Try their Karoo Oysters/Skilpadjies recipe.
- 500g lamb livers
- 250g caul fat (netvet)
- Karoo herb salt (see recipe below)
- Season the lamb livers with Karoo herb salt. Divide into six portions and wrap in pieces of caul fat that have been soaked in warm water until soft. Place under the grill for about six to eight minutes, turning once. Slice thinly and serve with a small bowl of chilli jam or chutney.
- To make the Karoo herb salt, mix West Coast sea salt with a handful of dried herbs (rosemary, sage, thyme, basil, origanum, lemongrass, garlic, chilli). Store in an airtight container, and not in the fridge. Also available from the Clarke’s farm stall.