green chillies Archives

Avocado recipes

Mexican nachos with chunky guacamole

10 minutes

Burger recipes

Lettuce lamb burger with tzatziki

20 minutes

Beef recipes

Skinny eggs with spicy Mexican tomato sauce

40 minutes

Salad recipes

Pickled radish, avocado and rocket salad

2 minutes

Chilli recipes

Spicy chicken-and wild mushroom dumplings with sweet chilli sauce and coconut broth

25 minutes

Asian recipes

Prawns poached in green Thai curry broth

10 minutes

Chilli recipes

Chilli con carne

1 hour 30 minutes

Ostrich meatballs in Burmese curry sauce with cucumber-and-coconut salad

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 30 minutes

Ingredients

500 g ostrich mince
15 g parsley, chopped
Sea salt and freshly ground black pepper, to taste
4 T sunflower oil
1 x 3 cm ginger piece, grated
2 garlic cloves, finely chopped
1 x 2 cm fresh turmeric piece, grated
1 red chilli, seeded and finely chopped
8 fresh or dried curry leaves
1 star anise
2 t garam masala
2 t ground cumin
2 T ground coriander
1 x 400 ml coconut milk can

For the cucumber-and-coconut salad, toss:

8 mini cucumbers, sliced lengthways
1 green chilli, thinly sliced
60 g fresh coconut chunks
2 T extra virgin olive oil
Sea salt, to taste

Method

1. Mix the ostrich mince, parsley, salt and pepper in a large bowl. Roll into golf ball-sized meatballs and chill for 5 minutes.

2. Heat 2 T sunflower oil in a pan over a medium heat. Brown the meatballs in the pan, ensuring they’re browned all over, but not completely cooked. Remove from the pan and allow to rest. 3

3. Heat the remaining sunflower oil in the same pan over a medium heat. Add the ginger, garlic, turmeric, chilli, curry leaves and star anise. Toast the spices for 1 minute, then add the garam masala, cumin and coriander.

4. Stir, then add the coconut milk. Reduce the curry sauce slightly, then return the meatballs to the pan and cook through, about 5 minutes.

5. Season to taste and serve with the cucumber-and-coconut salad.

Cook’s note: Ostrich meat is very lean and overcooking it will make it chewy. Brown until medium rare, then finish cooking in the curry sauce.

Discover more curry recipes here

Colcannon with spring onion butter

Air-fryer wraps

Crayfish curry

Green chicken curry with mangetout, sugar snaps and apple-chilli-sambal

Wholesome quick chicken broth with poached chicken

Guacamole tagliatelle

Mexican nachos with chunky guacamole

Lettuce lamb burger with tzatziki

Chilli con carne

Skinny eggs with spicy Mexican tomato sauce

Pickled radish, avocado and rocket salad

Spicy chicken-and wild mushroom dumplings with sweet chilli sauce and coconut broth

Prawns poached in green Thai curry broth

Chilli con carne

Ostrich meatballs in Burmese curry sauce with cucumber-and-coconut salad

Ostrich meatballs in Burmese curry sauce with cucumber-and-coconut salad

Ingredients

Method