Ingredients:
back skin of porcupine
brine
250ml white wine
100ml orange juice
black pepper
steak and chop spices
apricot-jam
Worcestershire sauce
Method:
Remove quills from skin. Pour boiling water on skin and scrape it clean with the backside of a knife.
Leave the skin for four hours in brine.
Remove skin from brine and marinate for four hours in white wine, orange juice and spices.
Put in a baking dish and cover with aluminium foil. Cook slowly in oven until soft. Baste often.
Remove foil and bake slowly till light brown.
Spread with apricot-jam and Worcestershire Sauce and bake until golden brown.
Serve with marula jelly or orange sauce.
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Bestanddele:
rugvel van ystervark
pekelwater
250ml wit wyn
100ml lemoensap
swartpeper
braaispeserye
appelkooskonkyt
Worcestersous
Metode:
Trek penne uit rugvel. Gooi kookwater oor en skraap dit met die agterkant van ’n mes mooi skoon.
Sit die vel vir vier ure in pekelwater.
Haal uit pekelwater en marineer vir vier ure in wit wyn, lemoensap en speserye.
Sit in oondpan en bedek met aluminiumfoelie. Laat dit stadig stowe in oond tot sag en gaar. Bedruip kort-kort.
Haal foelie af en laat dit stadig bak tot ligbruin.
Smeer met appelkooskonfyt en Worcestersous en bak tot goudbruin.
Bedien met maroelajellie of lemoensous.
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