Brinjal recipes

Confit of rabbit and green olive in saffron tortellini

overnight for the rabbit + 3-4 minutes for the pasta + 15 minutes for the sauce

Cupcake recipes

Bitter chocolate-meringue cupcakes

15 minutes

Pocket-friendly Summer melon and prawn salad

Steak recipes

Harissa steak with autumn apple slaw

Warm pudding

Apricot and vanilla rice pudding

Peri-peri ostrich steak with crusty French loaf

Peri-peri ostrich steak with crusty French loaf

By Abigail Donnelly

Serves 2

Difficulty Easy

Ingredients

2 T olive oil
3 cloves crushed garlic
1 crumbled dried chilli
1 chopped fresh red chilli
1 t paprika
1 cup white wine*
A squeeze of lemon juice
½ cup Italian flat-leaf parsley
1 T olive oil
250 g ostrich fillet
Peri-peri sauce
French bread

Method

Preheat the oven to 180°C.

Place a pan over a medium to high heat and add olive oil, cloves crushed garlic, crumbled dried chilli, chopped fresh red chilli and paprika.

Simmer for 2 minutes, then add white wine* and reduce for 5 minutes before adding a squeeze of lemon juice and chopped Italian flat-leaf parsley.

Place another pan over a high heat, add olive oil and, when hot, sear ostrich fillet for 1 minute a side. Finish off in the oven for 5 minutes. Serve with the peri-peri sauce and French bread and a zesty green salad..

*Cook's note: if you don't want to cook with wine, have a look around our suggested substitutes.

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Confit of rabbit and green olive in saffron tortellini

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Peri-peri ostrich steak with crusty French loaf

Peri-peri ostrich steak with crusty French loaf

Ingredients

Method