tomatoes Archives

Burger recipes

Corned beef hash with roast vegetables, crushed potatoes and tomato Hollandaise

2 hours

Green salad of green and Tigarella tomatoes

Grilled bread with Serrano ham and olive oil-fried eggs

5 minutes

Mexican recipes

Spicy chicken and pepper tacos

15 minutes

Curry recipes

Nodini, avocado, fermented black bean and basil salad with toasted garlic shards

10 minutes

Italian recipes

Ostrich lasagne

1 hour

Ostrich lasagne

Difficulty Easy

Prep Time 40 minutes

Cooking Time 1 hour

Ingredients

300 g flour, plus extra for dusting
4 large free-range eggs
3 T olive oil
1 medium-sized onion, chopped
6 cloves garlic, crushed
500 g ostrich mince
70 g tomato paste
2 x 400 g cans whole, peeled tomatoes
3 sprigs thyme
1 T oregano
125 ml water
1 T brown sugar
30 g fresh Italian parsley, roughly chopped
salt and ground black pepper
100 g Parmesan, grated

For the white sauce

125 g butter
125 g flour
500 ml milk, warmed

Method

Preheat oven to 180°C.

To make the pasta:

Pour the flour onto a clean work surface and make a well in its middle. Lightly beat the eggs and pour into the centre of the well. Using a fork, combine the flour into the egg until a dough forms.

Knead the dough for about 10 minutes, or until firm. Cover in clingfilm and chill for 15 minutes.

Using a pasta machine on its third setting, roll the dough into sheets. Dust regularly with flour to prevent it from sticking.

Dust with flour, place on a tray and cover with clingfilm.

To prepare the ostrich mince:

Heat the olive oil in a saucepan and sauté the onion and garlic until soft. Add the ostrich and brown for a couple of minutes.

Add the tomato paste, whole tomatoes, thyme, oregano, water and sugar and simmer over medium heat until the sauce starts to thicken, about 15 minutes. Stir through the parsley and season to taste. Set aside until ready to assemble.

Cut the pasta sheets to fit the dish and boil in salted water until al dente.

In an ovenproof dish, alternately layer the cooked pasta sheets, mince and white sauce. End with a layer of white sauce and sprinkle with grated Parmesan. Bake for 20 minutes, or until the cheese is melted and bubbling.

To make the white sauce:

Melt the butter in a saucepan. Add the flour and stir to form a paste. Add the milk and whisk to prevent lumps from forming. Cook over a high heat until thick.

Cook's note: Buy all means, buy your own pasta sheets. But if you're going to make the pasta at home, read up on Hannah's Tips for using a pasta machine.

The ostrich mince brings a lighter taste to this dish and it's more easily digested at dinner time, but you could just as easily use free-range beef mince.

It's also a great advantage when we have family visiting us from overseas as they find the ostrich meat a new experience.

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Corned beef hash with roast vegetables, crushed potatoes and tomato Hollandaise

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Grilled bread with Serrano ham and olive oil-fried eggs

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Ostrich lasagne

Ostrich lasagne

Ingredients

Method