Home
Recipes
thyme

Marianas buttermilk cake with clementines

Citrus recipes

Marianas buttermilk cake with clementines

45 minutes

Sweet onion marmalade and goats cheese tartlets

Afternoon tea

Sweet onion marmalade and goats cheese tartlets

15 minutes

Braised butternut with sweet potato bake

Butternut recipes

Braised butternut with sweet potato bake

40 minutes

Beef and cauli mash shepherds pie

Beef recipes

Beef and cauli mash shepherds pie

1 1/4 hours

Shredded lamb shank with beetroot mash and syrup

Beetroot recipes

Shredded lamb shank with beetroot mash and syrup

4 hours

Cavolo nero soup

Soup recipes

Cavolo nero soup

1 hour

Fruit and nut camembert cake

Fruit and nut camembert cake

10 minutes

Chilli-and-orange roast leg of lamb

Chilli recipes

Chilli-and-orange roast leg of lamb

40 minutes to 1 hour 20 minutes, depending on how you like your lamb done

Marinated Buffalo mozzarella and fig salad

Marinated Buffalo mozzarella and fig salad

Potted asparagus and cheese quiche

Asparagus recipes

Potted asparagus and cheese quiche

40 minutes

Spaghetti with meatballs

Spaghetti with meatballs

20 minutes

Pan-fried ostrich steaks with ginger and gooseberries

Ostrich recipes

Pan-fried ostrich steaks with ginger and gooseberries

15 minutes

Load more

Pan-fried ostrich steaks with ginger and gooseberries

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

1 T olive oil
A few sprigs fresh thyme
1 clove garlic
500 g ostrich steak
Sea salt and freshly ground black pepper
1 cup beef stock
2 T preserved ginger, chopped
1 T ginger syrup
1/4 t fresh ginger, grated
1 T lemon juice
200 g Cape gooseberries
1/2 t soya sauce
Steamed Asian salad greens, for serving
Jasmine rice, steamed, for serving

Method

Gently heat the olive oil with the thyme and garlic. When fragrant, add the ostrich steaks and fry until nicely browned on both sides but still rare. Remove the steaks from the pan and season. Pour off the fat and discard the thyme and garlic.

Add the stock, preserved ginger, ginger syrup, fresh ginger and lemon juice. Bring to a bubble and simmer for a few minutes until slightly reduced.

Add the berries and steaks and heat through, then add the soya sauce.

Serve with steamed greens and jasmine rice.