Steak recipes

Peri-peri ostrich steak with crusty French loaf

Gnocchi recipes

Gnocchi with a creamy cider and bacon sauce

15 minutes

Lentil recipes

Spicy red lentils and crisp tofu

Roast vegetable puttanesca with wholegrain penne

Stir-fry recipes

Sesame chicken and noodle stir-fry with Asian sauce

Braai recipes

Braaied lemon and herb chicken

Brinjal recipes

Free-range chicken and brinjal curry

Roast lamb with crisp onion and tahini

45 minutes

Fish recipes

Spiced fish with cashews on coconut basmati rice

30 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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