Do you know what a crépinette is? It refers to a small, flattened sausage, sometimes called a sausage parcel. It is similar in shape to a sausage patty, circular, and flattened. (Read more) Chef Christiaan wraps his chicken crépinettes in caul fat to resemble a popular South African braai tradition, the skilpadjie (liver wrapped in caul fat).

Ingredients:

1 kg Free-range chicken thighs, deboned, skin on

100 g Green olives, pitted and finely chopped

30 g Spring onions, finely chopped, both white and green parts

30 g Red onions, finely chopped

50 g Fennel bulb, finely chopped

2 Tblsp Leopard's Leap Sauvignon Blanc

1 Tblsp Wholegrain mustard

1 Tblsp Flat leaf parsley, finely chopped

15g Oryx desert salt

1 tsp freshly cracked black pepper

2 Tblsp ice water

Caul fat

Method:

Place the chicken thighs on a rimmed baking sheet. Transfer to the freezer and chill until the exterior of the thighs are crunchy but not frozen solid.

In a medium bowl, add the olives, ice water, spring onions, green olives, red onions, fennel, white wine, wholegrain mustard, flat leaf parsley, salt, freshly cracked black pepper and stir to combine.

Nest a large mixing bowl in a bowl filled with ice. Grind the meat through a grinder into the bowl set in ice.

Add the spice mixture to the meat mixture and mix with your hands until well incorporated, the mixture will look homogenous and will begin to stick to the bowl.

Spoon 2 tablespoons of the meat mixture into a nonstick frying pan and spread into a thin patty. Cook the test patty over low heat until cooked through but not browned. Taste the crépinette mixture for seasoning and adjust if necessary.

Form the crépinette mixture into 115 g patties, about 1 cm thick.

Position the caul fat on your work surface and with a sharp knife cut the caul fat into 20 cm-in-diameter circles.

Wrap each patty in caul fat. The crépinette are best grilled over indirect heat. Start with the seam-side down and cook both sides until cooked through.

Serve with Three Fish Pantry tomato chutney.