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Seared ostrich with griddled pap

5-10 minutes

Seared ostrich with griddled pap

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 5-10 minutes

Ingredients

6 smoked bacon rashers
2-3 cups cooked stiff pap
30 g fresh parsley, chopped
2 T butter, melted
2 garlic cloves, crushed
2 T thyme
Sea salt and freshly ground black pepper, to taste
500 g ostrich fillet

For the relish:

1 small onion, very finely chopped
1 garlic clove, crushed
2 T olive oil
200 g mixed cherry tomatoes
1x250 g Woolworths ginger-and-Peppadew relish jar
Sea salt and freshly ground black pepper, to taste

Method

Dry fry the bacon rashers in a nonstick pan over a high heat until crisp. Reserve the fat for later. Cut the bacon into small bits and mix with the warmed stiff pap and parsley.

Place the pap on a clean surface and press down to a thickness of 2 cm. Cut into rounds using a cookie cutter and brush with melted butter. Fry in a griddle pan.

Heat the reserved bacon fat in a nonstick pan and rub the garlic, thyme and seasoning into the ostrich. Pan-fry for 3–4 minutes on each side for rare – take care not to overcook it. Serve with the pap and relish.

To make the relish, sauté the onion and garlic in the olive oil for 2 minutes. Add the cherry tomatoes and cook for 1 minute. Stir in the ginger-and-Peppadew relish. Season to taste and keep warm.

Cook’s note: For a medium result, cook the ostrich for 5 minutes on each side.

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Seared ostrich with griddled pap

Seared ostrich with griddled pap

Ingredients

Method