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

Ingredients

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.