Seared ostrich with griddled pap
Ingredients
Method- 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
IngredientsDry 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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