- 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
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.