Beef recipes

Free-range Namibian sirloin with Lyonnaise potatoes and bearnaise sauce

40 minutes

Baked camembert with salted potatoes

10–15 minutes

Skordalia with fried baby marrow and lemon

Glazed seared lamb chops with whipped Parmesan potatoes

30 minutes

Soup recipes

Jerusalem Artichoke soup with roasted hazelnuts

20 minutes

Guinea fowl and Parma ham roulade with potato pudding

90 minutes

Pie recipes

Sticky mustard grilled sausages

10 minutes

Apple recipes

Pan-grilled pork chops with apple and potato bake

45 minutes

Ostrich recipes

Baked ostrich meatballs

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 30 minutes

Cooking Time 30 minutes

Ingredients

1 onion, finely chopped
2 T olive oil, plus extra to grease
2 cloves garlic, crushed
1 thick slice wholewheat bread
1/3 cup hot chicken stock
1 free-range egg, beaten
500 g ostrich mince
Sea salt and freshly ground black pepper
Flour, for coating
Italian parsley, chopped, to garnish

For the sauce, blend together:

1 x 410 g can tomatoes in juice
2 T tomato paste
½ cup chicken stock
A handful of Italian parsley, roughly chopped
2 cloves garlic
Sea salt and freshly ground black pepper, to taste

For the turnip, potato and celery mash:

250 g turnips, peeled and cubed
250 g potatoes, peeled and cubed
1 cup chopped celery sticks (or 1 celeriac, peeled and chopped)
½ cup hot chicken stock
4 T olive oil
Sea salt and freshly ground pepper
Watercress, to garnish

Method

Preheat the oven to 190°C.In a saucepan over a low heat, gently soften the onion in the oil. Stir in the garlic.

Crumble the bread and soak it in the stock. Mash together and allow to cool. Mix with the beaten egg, onion and garlic, and mince. Season to taste.

Form into 10 to 12 tennis ballsized rounds and coat with flour. Place in an oiled baking pan, cover with the sauce and bake for 30 minutes or until just cooked and nicely coloured. Garnish with parsley.

To make the turnip, potato and celery mash: Simmer the vegetables in salted water for 20 minutes or until tender. Drain, then place on the turned-off hob to “dry”. Pour in the stock and oil and mash roughly, seasoning to taste. Garnish with watercress.

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