Seared ostrich with griddled pap

Seared ostrich with griddled pap

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  • 4
  • Easy
  • Carb Conscious Fat conscious
  • 15 minutes
  • 5-10 minutes
  • Groot Constantia Pinotage 2013
  • Buy Ingredients Here


  • 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

Cooking Instructions

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.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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