LAEVET VOLSTRUIS MET NACHOS: [IDEES -Kos & onthaal]
Dié eenpot-dis is geskik vir dié met spesifieke dieetvereistes.
Genoeg vir: 4
Bereidingstyd: 20 minute
Gaarmaaktyd: 45 minute
Oondtemperatuur: 200 ºC of maak in jou swartpot.
• 30 ml sonneblomolie
• 500 g volstruis-maalvleis
• 1 groot ui, gekap
• 2 knoffelhuisies, fyngedruk
• 1 groen en 1 rooi soetrissie, in klein blokkies gesny
• 3 jalapeño-rissies, gekap
• 25 ml Mexikaanse speseryvryfmengel
• 1 x 410 g-blik gekapte tamaties
• 300 ml bevrore mielies
• 1 blikkie nierboontjies, gedreineer
• 30 g vars koljander, gekap
• 1 boks of pakkie nacho-skyfies
• 125 ml gerasperde laevet-kaas
• guacamole en salsa om voor te sit
METODE:
1 Verhit die helfte van die olie in ’n groot kasserolskottel. Braai die maalvleis bruin oor ’n hoë hitte, skep dit uit die skottel en hou eenkant.
2 Verhit die res van die olie in die skottel en voeg die gekapte ui by. Soteer vir een minuut en voeg dan die knoffel, soetrissies, brandrissies en spesery-vryfmengsel by. Soteer vir twee minute, voeg dan die gekapte tamaties by en skep die maalvleis terug in die pot.
3 Verhit tot kookpunt. Verlaag die hitte en laat prut vir 15 minute. Voeg die mielies en boontjies by en laat prut vir nog vyf minute. Voeg die koljander by en geur na smaak met sout en varsgemaalde swartpeper.
4 Pak die nacho-skyfies bo-oor en sprinkel gerasperde kaas oor. Bak in die verhitte oond vir 15 minute of tot die skyfies bros is. Sit dit voor met guacamole en salsa.
OSTRICH STEAK WITH GREEN PEPPERCORN AND BRANDY SAUCE:
500g ostrich steaks
Seasoning of your choice
WHAT TO DO:
Baste with olive oil. Heat heavy-based or griddle pan until very hot. If you are having a BBQ, the coals should be very hot. Seal the steaks on both sides, once sealed sprinkle with seasoning. Turn meat twice on each side until done as preferred.
Remove from heat. Baste with oil. Cover and leave to rest for 3 to 4 minutes before serving. Serve with vegetables or salad, and the green peppercorn sauce.
GREEN PEPPERCORN AND BRANDY SAUCE:
2 cups double or whipping cream
3 tbsp canned green peppercorns, rinsed under cold water
1 cup reduced beef stock
½ cup brandy
salt and freshly ground black pepper to taste
WHAT TO DO:
In a large saucepan, combine the cream and green peppercorns. Simmer over a medium heat, stirring occasionally to prevent boiling over. Cook for about 10 minutes until reduced to coat the back of a spoon (approximately 1 cup). Add the beef stock and brandy, and cook until thickened. Season with salt and black pepper. Remove from the heat and keep warm until served.
OSTRICH WITH BLACK PEPER AND HONEY SAUCE: Ostrich is a difficult meat to think up recipes for. There are loads of dedicated websites but most of them seem to be re-hashing old beef recipes. You’ll find ostrich stroganoff, ostrich bolognese, ostrich kleftiko, the list goes on. While it’s true that ostrich will work as a beef substitute, it seems a bit of a waste to only use it like this.
The flavour of ostrich is much more gamey than beef and so it can take strong fruit flavours. If you look through my recipes, you’ll see this is how I’ll usually approach cooking this meat. I’ve done an apple-honey sauce and a cranberry and orange one. I was thinking about flambeeing it in apricot brandy for a while too.
But last night I had to use my ostrich steak up and I really wasn’t in the mood for a steak and sauce with mash type affair, most probably because I’d just had that a couple of days ago. I was having a bit of a carb craving and once I’d figured out that I really fancied some noodles, I thought I’d make my ostrich into a chinese dish.
So I made a sauce of honey, black pepper, soy and five spice. It was delicious- I’m very proud of this one. The sauce was fairly sweet which worked well with the gaminess of the ostrich. The pepper gave the sauce a good flavour but didn’t make it hot. I made a vegetable stir fry too, to get rid of the aging veg in my fridge and served everything with some fine egg noodles tossed in sesame oil.
I tried out a method of cooking the ostrich which had worked well with beef before. I cut it into inch thick slices, seared it on high heat for 30 seconds per side and then stirred into the saue, which I’d just taken off the heat. The idea is the residual heat of the sauce cooks the steak a little more The result was this.
Rare meat that melts in your mouth. Lovely!
The recipe for this is certainly worth posting, so check back and I’ll have it up soon. I apologise for the state of the recipes now. The website crash has destroyed some of the links but I’ll recover any that I can as soon as possible.
OSTRICH DELIGHT PIE: [JENNY]
This ostrich recipe makes an ostrich pie called "Ostrich Delight".
Serves 6 (or 3, says Jenny if she's one of the guests!)
INGREDIENTS:
1 pre-made roll of non-sweetened pastry, frozen
1 ostrich fillet and/or ostrich cubes
raw mushrooms, cut up
raw onions, sliced
salt and pepper
METHOD:
Thaw pastry and meat completely. Pre-heat oven to 180° C or 350° F. Roll out pastry and put the thawed meat and other ingredients inside. Roll it up and seal the ends with a bit of water. Oil a flat cookie sheet or baking dish. Put the roll in/on it. Cook for approximately 40 min.
WENK:
Kan in toeknyprooster ook gemaak word buite oor die vuur.
VOLSTRUIS EN MOZZARELLA BURGER OP ROOSTERKOEK: [HUISKOK]
Jy druk mozzarella in die middel van die burger-pattie: so fusion van ouvrou-onder-die-kombers en hamburger! Die gesmelte kaas gee ‘n weelderigheid aan die burger; heerlik saam met die rokerigheid en krakerige kors van die roosterkoek. Die burger word dan met ‘n mango-salsa bedien (ek sien Woolies het heerlike mangoes op die oomblik of anders gebruik sommer mango in ‘n blik). As mango-salsa te eksoties is vir jou smaak vandag, bedien dit gerus saam met ouma se kerrie-perskes as jy nog ‘n flessie in die spens het. Anders maak ‘n draai by ‘n padstal!
Gebruik Francois se Roosterkoekresep hierbo vir die burger ‘buns’ en maak die res so:
VIR DIE PATTIES:
500 g volstruismaalvleis
1 klein ui, fyngekap
15 ml fyngekapte vars kruisement
30 ml fyngekapte pietersielie
Sout en peper
115 g Simonsberg mozzarella (dit smelt baie lekker)
MANGO SALSA:
115 g vars of geblikte mango, in blokkies
10 ml heuning
5 ml balsamiese asyn
30 ml fyngekapte vars kruisement
Sout en peper
SO MAAK JY:
Meng volstruis, uie, kruisement en pietersielie saam tot goed gemeng, geur met sout en peper. Verdeel in 8 patties – druk dit plat met die hand en vorm dan mooi rond. Sny die mozzarella in 4 blokkies en sit ‘n blokkie kaas op 4 van die patties. Plaas nou die ander pattie bo-op en druk dit vas om die kaas behoorlik te verseël. Braai oor medium kole (oppas vir te gaar, want volstruis is ‘’n maer vleis en kan gou droog proe). Jy kan ook ’n riffelpan gebruik – bestryk dan die patties eers met ‘’n bietjie olie.
Meng die salsa-bestandele saam. Bedien op warm roosterkoek met die salsa.
(Foto: Simonsberg)
DRUNKEN OSTRICH SOSATIES WITH STEAMED BREAD: [by Rosemary Gough (Homemade Heaven)]
Prep: 30min
Time: 4-5hrs
Serves: 4
INGREDIENTS FOR THE DRUNKEN SOSATIE MARINADE:
500g ostrich sausage
4 cloves garlic, roughly chopped
2 tbsp fresh rosemary and thyme, chopped
100ml PnP chutney
200ml Drostdy-Hof Claret Select
3 green chillies, chopped
2,5ml ground black pepper
250g PnP mixed dried fruit without the prunes
3 large brown mushrooms, cleaned and quartered
FOR THE STEAMED BREAD:
100g soft salted butter
3 tbsp sugar
3 eggs
2 tbsp fresh rosemary, finely chopped
2 tbsp PnP chutney
1 clove garlic, finely chopped
2 green chillies, finely chopped
5ml salt
250ml self-raising flour
350ml maize meal
5ml baking powder
100-120ml milk
FOR THE TOMATO AND RED PEPPER SAUCE:
3 green chillies, finely chopped
3 cloves garlic, finely chopped
4 large plum tomatoes, skinned and chopped
1 large red pepper, chargrilled, skinned and chopped
DRUNKEN MARINADE:
Mix all ingredients together and marinade for 4-6 hours.
When ready to cook, thread sausage, mushrooms and dried fruit on to a bamboo stick.
Cook over medium hot coals, brushing with marinade while cooking.
STEAMED BREAD:
Cream together butter and sugar. Add rest of ingredients except milk.
Mix well and add enough milk to make a medium-soft batter.
Grease steamer well with butter.
Steam over boiling water for 35-45 minutes, checking water levels occasionally.
Test with a skewer to check if done. It should come out clean.
Tomato and red pepper sauce.
Fry garlic and chillies for 30 seconds.
Add rest of ingredients and simmer for 1 hour.
Add a little water if necessary while cooking.
OSTRICH TAIL STEW: [Louise liebenberg]
This recipe easily serves 6 to 8 people. It does need about three hours to cook, so don’t start the prepping too late… or get soused while you wait!
INGREDIENTS:
1.6kg ostrich tail on the bone; flour for dusting; olive oil for frying; 2 onions, chopped; 4 fat cloves garlic, sliced; 1 red bell pepper, diced; 4 carrots, peeled and sliced; 1 tin of tomato paste; 2 sprigs fresh rosemary; 4 bayleaves; 1 tsp Spanish smoked paprika; 1kg of fresh tomatoes, peeled and diced; 1 tsp sugar; 6 medium potatoes, peeled and sliced; handful of flat-leaf parsley; 1/2 bottle of white wine (we used semi-sweet); salt and freshly-ground black pepper to taste.
WHAT TO DO:
Fry the onion, garlic, peppers and carrot in olive oil in a large cast-iron pot or “potjie” till slightly softened, then add the tomato paste and stir through, cooking for a bit.
Meanwhile, season the ostrich tail and dust it in flour before browning on all sides in some olive oil (it helps if you do this in a separate frying pan). Season it a little bit.
Place the browned meat on top of the vegetables in the cast-iron pot and dust with the paprika. You can take the pot off the heat in the meantime.
Cover the meat with the tomatoes and sprinkle the sugar over. Add the rosemary and bayleaves.
Now pack the potato slices over the tomato to form the top layer of the dish.
Add the wine and then sprinkle the parsley on top of the potatoes.
Cover the pot and place it in a prepared Weber for about three hours; alternatively, cook it, covered, in a preheated oven at around 180 degrees Celsius for roughly the same amount of time.
You can serve the ostrich tail with rice or, as we did, Mediterranean style, with plenty of ciabatta hunks to sop up the delicious sauce.
HELEEN SE STUITIGE STRUISIE (VOLSTRUISSTUITJIE): [onbekend]
BESTANDDELE:
1 kg volstruis stuitjie ( lyk nes beesstert en jy kry dit by die slagter)
2 uie, gekap
hoenderspeserye
knippie fyn roosmaryn
olyfolie
sout en peper
4 aartappels, geskil en gekap
4 wortels, gekap
MAAK DAN SO:
Was die vleis baie goed af en sny die vet en senings uit.
Braai ui in pot tot amper bruin, voeg vleis by en stoombraai tot
gaar.
Voeg aartappels en wortels by en kook tot alles sag is.
Jy kan 'n skeutjie rooiwyn byvoeg wanneer dit droog kook.
VOLSTRUISGHOELASJ-SOP: [TERSIA DE WET EN FOTO]
Bedien 4 – 6
BESTANDDELE:
•650 g KLEIN KAROO-volstruissteak
•125 g KLEIN KAROO-volstruis-bacon
•2 eetlepels olie
•1 groot ui, gesny
•2 knoffelhuisies, gekneus
•1 teelepel paprika
•1 teelepel karwysaad
•40 ml meelblom
•5 ml bruinsuiker
•400 g blik tamaties (fyn)
•4 koppies beesvleisaftreksel
•2 medium aartappels in klein blokkies gesny
•Suurroom vir garnering
MAAK DAN SO:
Sny vleis in klein blokkies. Verhit olie in ’n groot swaarboompan en braai klein hoeveelhede vleis en bacon tot bruin, en hou eenkant.
Voeg die ui in pan en kook 5 minute tot sag. Voeg knoffel, paprika en meelblom by en kook nog 'n minuut. Voeg karwysaad, ongedreineerde fyn tamaties, suiker, aftreksel en vleis by. Roer. Bring tot kookpunt en laat prut.
Voeg aartappels by en laat prut nog 30 minute totdat aartappels en vleis sag is.
Bedien kokend warm.
Garneer met ’n klont suurroom en ’n knypie paprika.
TUISGEMAAKTE VOLSTRUISBURGERS: [TERSIA DE WET]
Bedien 6
BESTANDDELE:
•500g KLEIN KAROO-volstruismaalvleis
•1 ui, gekap en gebraai
•1 knoffelhuisie, gekneus
•1 eetlepel kappertjiesaad, gekap
•2 ansjovisfilette, gekap
•1 teelepel Worcestershiresous
•1 sny volgraanbrood, gekrummel en geweek in
•¼ koppie water
•1 eier, geklits
•sout en gemaalde peper na smaak
•olie vir gaarmaak
•6 sagte broodrolletjies
•3 tamaties, in skywe gesny
•blaarslaai
MAAK DAN SO:
Knie die maalvleis, uie, knoffel, kappertjiesaad, ansjovisfilette, Worcestershiresous, brood, eier, sout en peper saam.
Verdeel in 6 en vorm patties. Bevog met olie en panbraai tot mooi bruin en gaar.
Bou burgers met res van bestanddele.
As alternatief, gebruik KLEIN KAROO-volstruisburgers. Daar is vier geurige burgers per 500 g-pak.
VOLSTRUISKERRIE: [TERSIA DE WET]
Bedien 4 – 6
BESTANDDELE:
•1 kg KLEIN KAROO-volstruissteak OF -ghoelasj
•2 eetlepels olie
•2 uie, fyn gekap
•2 knoffelhuisies, gekneus
•2 klein groenrissies, fyn gekerf
•5 cm stukkie gemmer, gerasper
•1½ teelepels borrie
•2 teelepels gemaalde komyn
•3 teelepels gemaalde koljander
•½ - 1 teelepels rissiepoeier
•1 - 1½ teelepels sout
•425 g blik fyn tamaties
•125 ml kokosroom
MAAK DAN SO:
Sny die vleis in blokkies. Verhit die olie in ’n groot swaarboompan (met deksel). Braai uie 10 minute oor medium hitte tot goudbruin. Roer dikwels. Voeg knoffel, rissies en gemmer by, en braai nog 2 minute. Wees versigtig om die mengsel nie te brand nie.
Meng die borrie, komyn, koljander en rissiepoeier in ’n klein bakkie. Voeg 2 eetlepels water by en roer tot ’n gladde pasta. Voeg by mengsel in pan. Roer aanhoudend vir 2 minutes.
Voeg die vleis bietjie vir bietjie by en roer goed totdat die vleis met speserye bedek is. Dit is belangrik dat die vleis goed bedek moet wees en bruin gebraai word. Voeg sout by en roer die ongedreineerde tamaties by. Bring tot kookpunt. Bedek pan en verminder hitte tot laag.
Laat 45 – 60 minute prut totdag die vleis sag is. Roer kokosroom 30 minute voor die einde van kooktyd by.
OSTRICH FILLET IN RED WINE WITH KING OYSTER MUSHROOMS AND BEETROOT BLOCKS: [Author: Anél Potgieter - lifeisazoo-biscuit.com]
Prep time: 10 mins
Cook time: 20 mins
Total time; 30 mins
Serves: 4
INGREDIENTS:
FOR THE STEAK:
•4 x 200g Ostrich Fillet
•1Tablespoon cooking oil
•Salt and pepper
FOR THE JUS/SAUCE:
•15 g butter
•1 Tablespoon olive oil
•1 ½ large onion, cut in quarters and parted
•3 king oyster mushrooms, cut in 3x lengthwise
•4 button mushrooms, thinly sliced
•3 sprigs of fresh thyme
•1 Tablespoons fresh rosemary
•1 garlic clove, grated or finely chopped
•Pinch of salt
•Big pinch of black pepper
•1 ½ cups of red wine
•1 Cup chicken stock (it is ok to use stock cubes diluted in water as per instruction)
•1 Tablespoon tomato paste
•3 teaspoons of brown sugar
20 g butter
FOR THE BEETROOT BLOCKS:
•250g cooked beetroot cut into 1cm x 1cm cubes
WHAT TO DO:
1.Add the oil and butter to a pot then add the onion – caramalise the onions over medium heat for about 10 minutes.
2.Onions need to have that beautiful honey colour.
3.Add the mushrooms, thyme, rosemary and the salt and pepper. Fry for a further 10 minutes. I love to hear the snap-crackle-pop of the thyme!
4.Add the red wine and garlic and de-glaze the pan.
5.Then add the chicken stock and the tomato paste. Simmer till half the amount is left. This is important – it needs to be a thickish sauce consistency.
6.Add the rest of the butter and let it melt. Taste and season.
7.Sieve through a fine sieve and add the beetroot blocks. Set aside.
8.Keep the big onion pieces and oyster mushrooms aside – discard the thyme and rosemary.
9.Heat the oil in the pan and fry the ostrich according to your taste – medium rare for me. Season meat to your taste.
10.Add the onions and mushrooms (that you used in the jus) and fry these with the steak.
11.Take the steak out of the frying pan to rest (let it rest for least 8 minutes) and add the red wine jus to the steak juices in the pan.
12.To serve: Put the steak on a plate – add some onion pieces and giant oyster mushroom on top. Then pour some jus at the bottom of the plate. Dress with a few blocks of beetroot around the steak.
OSTRICH MINCE AND SWEET POTATO CURRY: [by FitNish.com ]
Here’s a great, quick and easy recipe to make ostrich mince and sweet potato curry. Ostrich mince is naturally much leaner than beef mince, but you can use any other mince which you like. This meal is full of protein and good natural carbohydrates as well as a lot of great vitamins and minerals from the sweet potatoes, including vitamin A. Here’s what you will need:
4 Servings
Prep: 5 mins
Cook: 40 mins
Ready In: 45 mins
INGREDIENTS:
2 tbsp olive-oil
500 grams ostrich-mince
300 grams sweet-potatoes
1 onion chopped
1 tsp garlic-and-chilies or Masala
3 tomatoes chopped
1 tsp chili-powder
1/2 tsp turmeric-powder
1 tsp dhana-jiru-powder
2 tsp salt
Small bunch coriander
WHAT TO DO:
Pour the olive oil in a pot with the stove on low heat. Allow the oil to heat up slightly then add and braise the onion and green chilies.Add the garlic or masala and allow to cook for about one minute.Add all the spices and mix well. Allow to cook for another minute.Add the mince and increase the setting of the stove to just above medium heat. Mix the onion mix into the mince and allow to cook until most of the mince has turned a grayish colour from the raw red that it was.While the mince is cooking place the sweet potatoes in the microwave for about 3 minutes just to pre cook them slightly.Add the sweet potatoes into the mince and reduce the stove to medium heat. Mix well and allow to cook for about 6 minutes.Add the chopped tomatoes to the pot and mix well. Cook on medium heat for about 10 minutes, thereafter reduce the heat and allow to simmer for about 5 – 10 minutes.Garnish with coriander and allow to sit for a few minutes before you eat.
OSTRICH FRIKKADELS WITH BRINJAL AND ONION PICKLE: [PICK N PAY RECIPES]
Great served hot or cold with a crunchy green salad.
Less than 30 minutes
Serves: 4
FRIKKADELS:
500 grams ostrich mince
1 half onion, finely diced
2 cloves granulated garlic, finely chopped
1 tbsp ground coriander
60 ml mint, chopped (optional)
125 ml breadcrumbs, fresh wholewheat, or oat bran
1 pinch vegetable salt and milled pepper
1 dash olive oil spray, or olive oil
ONION PICKLE:
1 tsp PnP Finest extra-virgin olive oil, canola or avocado oil
2 tsp whole mustard seeds
1 tsp turmerick
2 cloves granulated garlic
1 tbsp grated ginger
3 tbsp English mustard powder
1 onion, diced
1 medium brinjal, diced
125 ml white wine vinegar
60 ml sugar syrup
WHAT TO DO:
Preheat oven grill. Mix all frikkadel ingredients together and shape into 12-16 balls.
Place balls on a baking tray and spray with olive oil.
Cook close to grill element, turning occasionally for about 15-20 minutes or until well browned and just cooked through.
ONION PICKLE:
•Heat oil in a large saucepan and fry spices, garlic and ginger for a minute.
•Add remaining ingredients and simmer until pickle reaches a jammy consistency. Chill.
•Serve frikkadels with pickle.
VOLSTRUISSTEAK-VOORGEREG: [- Tersia de Wet]
Bedien 4 – 6
BESTANDDELE:
•3 KLEIN KAROO-volstruissteaks (±100 g elk, 20 – 25 mm dik)
•2 eetlepels olyfolie
•seesout en grofgemaalde swartpeper
MAAK SO:
Geur beide kante van steak met sout en peper.
Sit 1 uur lank in yskas.
Haal uit en hou dit nog een uur lank by kamertemperatuur voor gaarmaak.
Verhit olyfolie tot baie warm.
Klad vog op steaks met kombuispapier en braai 3 – 7 minute, afhangende van hoe gaar jy van jou steak hou.
Verwyder steaks van die pan en plaas in opdienbord.
Sny in dun skywe en bedien dadelik.
Bedien met kruierysous (monkeyglandsous).
VOLSTRUIS-KEFTA: [TERSIA DE WET]
Bedien 4
BESTANDDELE:
•1kg KLEIN KAROO-volstruismaalvleis
•1 ui, fyngekap
•2 knoffelhuisies, fyn gesny
•2 eetlepels fyngekapte vars platblaarpietersielie
•2 eetlepels fyngekapte vars koljanderblare
•½ teelepel rooipeper
•½ teelepel gemaalde swartpeper
•½ teelepel fyn gemmer
•½ teelepel gemaalde kardemom
•1 teelepel fyn komyn
•1 teelepel paprika
SOUS:
•2 eetlepels olyfolie
•1 ui, fyngekap
•2 knoffelhuisies, fyngekap
•2 teelepels fynkaneel
•1 1 teelepel paprika
•2 x 425g-blikkies gekapte tamaties
•2 teelepels harissa
•4 eetlepels gekapte vars koljanderblare
•2 eetlepels appelkooskonfyt
MAAK SO:
Voorverhit die oond tot 180º C (350º F/Gas 4). Smeer twee bakplate liggies met olie. Plaas die volstruisvleis, ui, knoffel, kruie en speserye in ’n mengbak en meng goed. Geur met sout en peper.
Rol eetlepels van die vleismengsel in balletjies en plaas op die voorbereide bakplaat. Bak 18 – 20 minute of tot bruin.
Maak intussen die sous. Verhit die olie in ’n groot pan, voeg uie by en kook 5 minute oor medium hitte tot sag. Voeg knoffel, komyn, kaneel en paprika by, en kook ’n minuut lank of totdat jy die heerlike geur kan ruik!
Roer die tamatie, harissa en appelkooskonfyt in en bring tot kookpunt. Verminder hitte en laat 20 minute prut. Voeg gaar vleisballetjies by en laat nog 10 minute prut of totdat die sous goed deurgekook het. Roer koljander by, geur en bedien.
VOLSTRUISSOSATIES MET GRONDBOONTJIESOUS: [TERSIA DE WET]
6 sosaties
BESTANDDELE:
•500 g KLEIN KAROO-volstruisfilet of -steak, in blokkies gesny OF KLEIN KAROO-volstruissosaties (haal vleis van stokkies af)
•300 g klein bruinsampioene
•stukke groen en rooi soetrissies
•150 ml klappermelk
•50 ml beesvleisaftreksel
•30 ml gekapte vars koljander
•30 ml bruinsuiker
•20 ml rooi kerriepasta (Thai)
•50 ml vissous (Thai)
•20 ml olie
•5 ml gekneusde koljandersaadjies
MAAK SO:
Plaas die blokkies volstruisvleis, afgeveede sampioene en stukkies soetrissie in 'n marinadebak. Kombineer die oorblywende bestanddele en giet oor vleis. Marineer 2 – 3 ure.
Ryg die vleis, sampioene en soetrissie op die sosatiestokkies. Braai oor gloeiende kole vir ongeveer 5 minute. Die vleis moet mediumgaar wees.
Die volstruissosatie smaak heerlik met Grondboontjiesous en ’n skep Mieliepap Deluxe.
Andersins kan jy ook KLEIN KAROO se gemarineerde volstruissosaties gebruik. Daar is vier sosaties per 500 g-pak.
GRONDBOONTJIESOUS:
Lewer 300 ml
BESTANDDELE:
•10 ml olie
•1 klein ui, fyngekap
•1 knoffelhuisie, fyngedruk
•2 ml gemaalde komyn
•3 ml kerriepasta (Thai)
•50 ml grondboontjiebotter
•150 ml klappermelk
•15 ml bruinsuiker
•10 ml suurlemoensap
•10 ml vissous
•30 ml gekapte geroosterde grondboontjies
•ongeveer 100 ml hoenderaftreksel
MAAK SO:
Verhit olie. Voeg ui en knoffel by en braai liggies. Voeg komyn en kerriepasta by en kook ongeveer 30 sekondes.
Roer grondboontjiebotter, klappermelk en bruinsuiker by. Bring tot kookpunt en laat 3 minute prut.
Voeg suurlemoensap, vissous en grondboontjies by. Bring weer tot kookpunt en verdun met aftreksel tot die dikte van ’n doopsous.
Maak genoeg hiervan – gaste eet wat oorbly met ’n teelepel uit die bak!
OSTRICH MINCE OLIVES: [PICK N PAY RECIPES]
Recipe as cooked by We donâ™t do Pink on Ultimate Braai Master Season 2
Less than 1.5 hours
Serves: 4
INGREDIENTS:
650 grams ostrich mince
1 tbsp thyme
1 dash milled pepper
16 rashers smoked back bacon
1 disc plain feta
3 large dill pickled gherkins
5 halves peppadews
Enter the name of the next set of ingredients
2 cups red wine
1/3 cup white wine
1 pinch black%20pepper
1 tsp maple syrup
1 tsp mixed herbs
1 glug olive oil
1 pinch sugar
WHAT TO DO:
•Mix the mince, thyme and a little milled pepper together.
•Sprinkle Texan chili on the bacon. Lay one piece of seasoned bacon lengthways, fat side away from you, across a chopping board. Slightly overlap a second rasher onto the first.
•Divide the mince into 8 portions and spread 1 portion of the mince onto the bacon.
•Sprinkle mince with crumbled feta, julienne gherkin then the half a Peppadew™. Roll into a cigar shape and secure with 2 toothpicks.
•Mix marinade ingredients to together add the ostrich olives and marinate overnight.
•Braai on open fire until cooked through for about 20 minutes or until the bacon is crisp.
VOLSTRUISPASTEI: [idees]
Genoeg vir: 4
Bereidingstyd: 25 minute
Baktyd: 40 minute
Oondtemperatuur: 180 °C
BENODIG:
• olyfolie
• 500 g volstruis-maalvleis
• 2 uie, gekap
• 3 ml fyn kaneel
• 4 groot murgpampoentjies, gerasper
• omtrent 125 ml gesmelte botter
• 10 velle fillo-deeg
• 150 ml vars witbroodkrummels
• 8 gemarineerde sondroogtamaties
• 2 groot eiers, liggies geklits
• 250 ml gerasperde wit cheddar
• Griekse slaai en blatjang om voor te sit
MAAK DAN SO:
1 Verhit die olie in ’n kastrol en voeg die maalvleis by. Roer oor ’n hoë hitte tot net-net bruin.
2 Roer die ui by en braai ’n paar minute. Voeg die kaneel en murgpampoentjies by. Braai ’n minuut en sit eenkant.
3 Verf gesmelte botter oor ’n vel fillo. Bedek met nog ’n vel. Herhaal tot jy vyf velle op mekaar het. Sit in ’n gesmeerde oondbak met die deeg wat oor die kante hang.
4 Meng die krummels, gekapte son- droogtamatie en eiers by die vleis. Geur en skep op die deeg. Strooi kaas oor. bedek met nog vyf velle deeg. Rol die kante saam en verf botter oor. Bak vir 40 minute of tot goudbruin. Sit voor met Griekse slaai en blatjang.
ONTBYTPIZZAS MET VOLSTRUIS-BACON: [TERSIA DE WET]
Bedien 6
BESTANDDELE:
•12 – 18 skyfies KLEIN KAROO-volstruisham of -bacon
•6 klein voorafbereide pizzabasisse
•2 eetlepels olyfolie
•12 – 18 kersietamaties, gehalveer
•gedroogde origanum
•olyfolie
•6 eiers
•sout en gemaalde swartpeper
•Ekstra tamatie- en uie-mengsel (opsioneel)
MAAK SO:
Plaas pizzabasisse op gesmeerde bakplaat. Bevogtig die basisse met ekstra olie en ekstra tamatie-en-uie-mengsel. Rangskik die volstruis-bacon en halwe tamaties bo-op. Sprinkel origanum oor. Bedruip met olyfolie.
Bak 20 – 15 minute in ’n baie warm oond by 240ºC na aan die onderste element van die oond of totdat die basis deurgebak en bruin is.
Bak intussen die eiers tot verkose gaarheidsgraad en sit een eier op elke gaar pizza.
Geur met sout en gemaalde swartpeper. Bedien onmiddellik.
Dié eenpot-dis is geskik vir dié met spesifieke dieetvereistes.
Genoeg vir: 4
Bereidingstyd: 20 minute
Gaarmaaktyd: 45 minute
Oondtemperatuur: 200 ºC of maak in jou swartpot.
• 30 ml sonneblomolie
• 500 g volstruis-maalvleis
• 1 groot ui, gekap
• 2 knoffelhuisies, fyngedruk
• 1 groen en 1 rooi soetrissie, in klein blokkies gesny
• 3 jalapeño-rissies, gekap
• 25 ml Mexikaanse speseryvryfmengel
• 1 x 410 g-blik gekapte tamaties
• 300 ml bevrore mielies
• 1 blikkie nierboontjies, gedreineer
• 30 g vars koljander, gekap
• 1 boks of pakkie nacho-skyfies
• 125 ml gerasperde laevet-kaas
• guacamole en salsa om voor te sit
METODE:
1 Verhit die helfte van die olie in ’n groot kasserolskottel. Braai die maalvleis bruin oor ’n hoë hitte, skep dit uit die skottel en hou eenkant.
2 Verhit die res van die olie in die skottel en voeg die gekapte ui by. Soteer vir een minuut en voeg dan die knoffel, soetrissies, brandrissies en spesery-vryfmengsel by. Soteer vir twee minute, voeg dan die gekapte tamaties by en skep die maalvleis terug in die pot.
3 Verhit tot kookpunt. Verlaag die hitte en laat prut vir 15 minute. Voeg die mielies en boontjies by en laat prut vir nog vyf minute. Voeg die koljander by en geur na smaak met sout en varsgemaalde swartpeper.
4 Pak die nacho-skyfies bo-oor en sprinkel gerasperde kaas oor. Bak in die verhitte oond vir 15 minute of tot die skyfies bros is. Sit dit voor met guacamole en salsa.
OSTRICH STEAK WITH GREEN PEPPERCORN AND BRANDY SAUCE:
500g ostrich steaks
Seasoning of your choice
WHAT TO DO:
Baste with olive oil. Heat heavy-based or griddle pan until very hot. If you are having a BBQ, the coals should be very hot. Seal the steaks on both sides, once sealed sprinkle with seasoning. Turn meat twice on each side until done as preferred.
Remove from heat. Baste with oil. Cover and leave to rest for 3 to 4 minutes before serving. Serve with vegetables or salad, and the green peppercorn sauce.
GREEN PEPPERCORN AND BRANDY SAUCE:
2 cups double or whipping cream
3 tbsp canned green peppercorns, rinsed under cold water
1 cup reduced beef stock
½ cup brandy
salt and freshly ground black pepper to taste
WHAT TO DO:
In a large saucepan, combine the cream and green peppercorns. Simmer over a medium heat, stirring occasionally to prevent boiling over. Cook for about 10 minutes until reduced to coat the back of a spoon (approximately 1 cup). Add the beef stock and brandy, and cook until thickened. Season with salt and black pepper. Remove from the heat and keep warm until served.
OSTRICH WITH BLACK PEPER AND HONEY SAUCE: Ostrich is a difficult meat to think up recipes for. There are loads of dedicated websites but most of them seem to be re-hashing old beef recipes. You’ll find ostrich stroganoff, ostrich bolognese, ostrich kleftiko, the list goes on. While it’s true that ostrich will work as a beef substitute, it seems a bit of a waste to only use it like this.
The flavour of ostrich is much more gamey than beef and so it can take strong fruit flavours. If you look through my recipes, you’ll see this is how I’ll usually approach cooking this meat. I’ve done an apple-honey sauce and a cranberry and orange one. I was thinking about flambeeing it in apricot brandy for a while too.
But last night I had to use my ostrich steak up and I really wasn’t in the mood for a steak and sauce with mash type affair, most probably because I’d just had that a couple of days ago. I was having a bit of a carb craving and once I’d figured out that I really fancied some noodles, I thought I’d make my ostrich into a chinese dish.
So I made a sauce of honey, black pepper, soy and five spice. It was delicious- I’m very proud of this one. The sauce was fairly sweet which worked well with the gaminess of the ostrich. The pepper gave the sauce a good flavour but didn’t make it hot. I made a vegetable stir fry too, to get rid of the aging veg in my fridge and served everything with some fine egg noodles tossed in sesame oil.
I tried out a method of cooking the ostrich which had worked well with beef before. I cut it into inch thick slices, seared it on high heat for 30 seconds per side and then stirred into the saue, which I’d just taken off the heat. The idea is the residual heat of the sauce cooks the steak a little more The result was this.
Rare meat that melts in your mouth. Lovely!
The recipe for this is certainly worth posting, so check back and I’ll have it up soon. I apologise for the state of the recipes now. The website crash has destroyed some of the links but I’ll recover any that I can as soon as possible.
OSTRICH DELIGHT PIE: [JENNY]
This ostrich recipe makes an ostrich pie called "Ostrich Delight".
Serves 6 (or 3, says Jenny if she's one of the guests!)
INGREDIENTS:
1 pre-made roll of non-sweetened pastry, frozen
1 ostrich fillet and/or ostrich cubes
raw mushrooms, cut up
raw onions, sliced
salt and pepper
METHOD:
Thaw pastry and meat completely. Pre-heat oven to 180° C or 350° F. Roll out pastry and put the thawed meat and other ingredients inside. Roll it up and seal the ends with a bit of water. Oil a flat cookie sheet or baking dish. Put the roll in/on it. Cook for approximately 40 min.
WENK:
Kan in toeknyprooster ook gemaak word buite oor die vuur.
VOLSTRUIS EN MOZZARELLA BURGER OP ROOSTERKOEK: [HUISKOK]
Jy druk mozzarella in die middel van die burger-pattie: so fusion van ouvrou-onder-die-kombers en hamburger! Die gesmelte kaas gee ‘n weelderigheid aan die burger; heerlik saam met die rokerigheid en krakerige kors van die roosterkoek. Die burger word dan met ‘n mango-salsa bedien (ek sien Woolies het heerlike mangoes op die oomblik of anders gebruik sommer mango in ‘n blik). As mango-salsa te eksoties is vir jou smaak vandag, bedien dit gerus saam met ouma se kerrie-perskes as jy nog ‘n flessie in die spens het. Anders maak ‘n draai by ‘n padstal!
Gebruik Francois se Roosterkoekresep hierbo vir die burger ‘buns’ en maak die res so:
VIR DIE PATTIES:
500 g volstruismaalvleis
1 klein ui, fyngekap
15 ml fyngekapte vars kruisement
30 ml fyngekapte pietersielie
Sout en peper
115 g Simonsberg mozzarella (dit smelt baie lekker)
MANGO SALSA:
115 g vars of geblikte mango, in blokkies
10 ml heuning
5 ml balsamiese asyn
30 ml fyngekapte vars kruisement
Sout en peper
SO MAAK JY:
Meng volstruis, uie, kruisement en pietersielie saam tot goed gemeng, geur met sout en peper. Verdeel in 8 patties – druk dit plat met die hand en vorm dan mooi rond. Sny die mozzarella in 4 blokkies en sit ‘n blokkie kaas op 4 van die patties. Plaas nou die ander pattie bo-op en druk dit vas om die kaas behoorlik te verseël. Braai oor medium kole (oppas vir te gaar, want volstruis is ‘’n maer vleis en kan gou droog proe). Jy kan ook ’n riffelpan gebruik – bestryk dan die patties eers met ‘’n bietjie olie.
Meng die salsa-bestandele saam. Bedien op warm roosterkoek met die salsa.
(Foto: Simonsberg)
DRUNKEN OSTRICH SOSATIES WITH STEAMED BREAD: [by Rosemary Gough (Homemade Heaven)]
Prep: 30min
Time: 4-5hrs
Serves: 4
INGREDIENTS FOR THE DRUNKEN SOSATIE MARINADE:
500g ostrich sausage
4 cloves garlic, roughly chopped
2 tbsp fresh rosemary and thyme, chopped
100ml PnP chutney
200ml Drostdy-Hof Claret Select
3 green chillies, chopped
2,5ml ground black pepper
250g PnP mixed dried fruit without the prunes
3 large brown mushrooms, cleaned and quartered
FOR THE STEAMED BREAD:
100g soft salted butter
3 tbsp sugar
3 eggs
2 tbsp fresh rosemary, finely chopped
2 tbsp PnP chutney
1 clove garlic, finely chopped
2 green chillies, finely chopped
5ml salt
250ml self-raising flour
350ml maize meal
5ml baking powder
100-120ml milk
FOR THE TOMATO AND RED PEPPER SAUCE:
3 green chillies, finely chopped
3 cloves garlic, finely chopped
4 large plum tomatoes, skinned and chopped
1 large red pepper, chargrilled, skinned and chopped
DRUNKEN MARINADE:
Mix all ingredients together and marinade for 4-6 hours.
When ready to cook, thread sausage, mushrooms and dried fruit on to a bamboo stick.
Cook over medium hot coals, brushing with marinade while cooking.
STEAMED BREAD:
Cream together butter and sugar. Add rest of ingredients except milk.
Mix well and add enough milk to make a medium-soft batter.
Grease steamer well with butter.
Steam over boiling water for 35-45 minutes, checking water levels occasionally.
Test with a skewer to check if done. It should come out clean.
Tomato and red pepper sauce.
Fry garlic and chillies for 30 seconds.
Add rest of ingredients and simmer for 1 hour.
Add a little water if necessary while cooking.
OSTRICH TAIL STEW: [Louise liebenberg]
This recipe easily serves 6 to 8 people. It does need about three hours to cook, so don’t start the prepping too late… or get soused while you wait!
INGREDIENTS:
1.6kg ostrich tail on the bone; flour for dusting; olive oil for frying; 2 onions, chopped; 4 fat cloves garlic, sliced; 1 red bell pepper, diced; 4 carrots, peeled and sliced; 1 tin of tomato paste; 2 sprigs fresh rosemary; 4 bayleaves; 1 tsp Spanish smoked paprika; 1kg of fresh tomatoes, peeled and diced; 1 tsp sugar; 6 medium potatoes, peeled and sliced; handful of flat-leaf parsley; 1/2 bottle of white wine (we used semi-sweet); salt and freshly-ground black pepper to taste.
WHAT TO DO:
Fry the onion, garlic, peppers and carrot in olive oil in a large cast-iron pot or “potjie” till slightly softened, then add the tomato paste and stir through, cooking for a bit.
Meanwhile, season the ostrich tail and dust it in flour before browning on all sides in some olive oil (it helps if you do this in a separate frying pan). Season it a little bit.
Place the browned meat on top of the vegetables in the cast-iron pot and dust with the paprika. You can take the pot off the heat in the meantime.
Cover the meat with the tomatoes and sprinkle the sugar over. Add the rosemary and bayleaves.
Now pack the potato slices over the tomato to form the top layer of the dish.
Add the wine and then sprinkle the parsley on top of the potatoes.
Cover the pot and place it in a prepared Weber for about three hours; alternatively, cook it, covered, in a preheated oven at around 180 degrees Celsius for roughly the same amount of time.
You can serve the ostrich tail with rice or, as we did, Mediterranean style, with plenty of ciabatta hunks to sop up the delicious sauce.
HELEEN SE STUITIGE STRUISIE (VOLSTRUISSTUITJIE): [onbekend]
BESTANDDELE:
1 kg volstruis stuitjie ( lyk nes beesstert en jy kry dit by die slagter)
2 uie, gekap
hoenderspeserye
knippie fyn roosmaryn
olyfolie
sout en peper
4 aartappels, geskil en gekap
4 wortels, gekap
MAAK DAN SO:
Was die vleis baie goed af en sny die vet en senings uit.
Braai ui in pot tot amper bruin, voeg vleis by en stoombraai tot
gaar.
Voeg aartappels en wortels by en kook tot alles sag is.
Jy kan 'n skeutjie rooiwyn byvoeg wanneer dit droog kook.
VOLSTRUISGHOELASJ-SOP: [TERSIA DE WET EN FOTO]
Bedien 4 – 6
BESTANDDELE:
•650 g KLEIN KAROO-volstruissteak
•125 g KLEIN KAROO-volstruis-bacon
•2 eetlepels olie
•1 groot ui, gesny
•2 knoffelhuisies, gekneus
•1 teelepel paprika
•1 teelepel karwysaad
•40 ml meelblom
•5 ml bruinsuiker
•400 g blik tamaties (fyn)
•4 koppies beesvleisaftreksel
•2 medium aartappels in klein blokkies gesny
•Suurroom vir garnering
MAAK DAN SO:
Sny vleis in klein blokkies. Verhit olie in ’n groot swaarboompan en braai klein hoeveelhede vleis en bacon tot bruin, en hou eenkant.
Voeg die ui in pan en kook 5 minute tot sag. Voeg knoffel, paprika en meelblom by en kook nog 'n minuut. Voeg karwysaad, ongedreineerde fyn tamaties, suiker, aftreksel en vleis by. Roer. Bring tot kookpunt en laat prut.
Voeg aartappels by en laat prut nog 30 minute totdat aartappels en vleis sag is.
Bedien kokend warm.
Garneer met ’n klont suurroom en ’n knypie paprika.
TUISGEMAAKTE VOLSTRUISBURGERS: [TERSIA DE WET]
Bedien 6
BESTANDDELE:
•500g KLEIN KAROO-volstruismaalvleis
•1 ui, gekap en gebraai
•1 knoffelhuisie, gekneus
•1 eetlepel kappertjiesaad, gekap
•2 ansjovisfilette, gekap
•1 teelepel Worcestershiresous
•1 sny volgraanbrood, gekrummel en geweek in
•¼ koppie water
•1 eier, geklits
•sout en gemaalde peper na smaak
•olie vir gaarmaak
•6 sagte broodrolletjies
•3 tamaties, in skywe gesny
•blaarslaai
MAAK DAN SO:
Knie die maalvleis, uie, knoffel, kappertjiesaad, ansjovisfilette, Worcestershiresous, brood, eier, sout en peper saam.
Verdeel in 6 en vorm patties. Bevog met olie en panbraai tot mooi bruin en gaar.
Bou burgers met res van bestanddele.
As alternatief, gebruik KLEIN KAROO-volstruisburgers. Daar is vier geurige burgers per 500 g-pak.
VOLSTRUISKERRIE: [TERSIA DE WET]
Bedien 4 – 6
BESTANDDELE:
•1 kg KLEIN KAROO-volstruissteak OF -ghoelasj
•2 eetlepels olie
•2 uie, fyn gekap
•2 knoffelhuisies, gekneus
•2 klein groenrissies, fyn gekerf
•5 cm stukkie gemmer, gerasper
•1½ teelepels borrie
•2 teelepels gemaalde komyn
•3 teelepels gemaalde koljander
•½ - 1 teelepels rissiepoeier
•1 - 1½ teelepels sout
•425 g blik fyn tamaties
•125 ml kokosroom
MAAK DAN SO:
Sny die vleis in blokkies. Verhit die olie in ’n groot swaarboompan (met deksel). Braai uie 10 minute oor medium hitte tot goudbruin. Roer dikwels. Voeg knoffel, rissies en gemmer by, en braai nog 2 minute. Wees versigtig om die mengsel nie te brand nie.
Meng die borrie, komyn, koljander en rissiepoeier in ’n klein bakkie. Voeg 2 eetlepels water by en roer tot ’n gladde pasta. Voeg by mengsel in pan. Roer aanhoudend vir 2 minutes.
Voeg die vleis bietjie vir bietjie by en roer goed totdat die vleis met speserye bedek is. Dit is belangrik dat die vleis goed bedek moet wees en bruin gebraai word. Voeg sout by en roer die ongedreineerde tamaties by. Bring tot kookpunt. Bedek pan en verminder hitte tot laag.
Laat 45 – 60 minute prut totdag die vleis sag is. Roer kokosroom 30 minute voor die einde van kooktyd by.
OSTRICH FILLET IN RED WINE WITH KING OYSTER MUSHROOMS AND BEETROOT BLOCKS: [Author: Anél Potgieter - lifeisazoo-biscuit.com]
Prep time: 10 mins
Cook time: 20 mins
Total time; 30 mins
Serves: 4
INGREDIENTS:
FOR THE STEAK:
•4 x 200g Ostrich Fillet
•1Tablespoon cooking oil
•Salt and pepper
FOR THE JUS/SAUCE:
•15 g butter
•1 Tablespoon olive oil
•1 ½ large onion, cut in quarters and parted
•3 king oyster mushrooms, cut in 3x lengthwise
•4 button mushrooms, thinly sliced
•3 sprigs of fresh thyme
•1 Tablespoons fresh rosemary
•1 garlic clove, grated or finely chopped
•Pinch of salt
•Big pinch of black pepper
•1 ½ cups of red wine
•1 Cup chicken stock (it is ok to use stock cubes diluted in water as per instruction)
•1 Tablespoon tomato paste
•3 teaspoons of brown sugar
20 g butter
FOR THE BEETROOT BLOCKS:
•250g cooked beetroot cut into 1cm x 1cm cubes
WHAT TO DO:
1.Add the oil and butter to a pot then add the onion – caramalise the onions over medium heat for about 10 minutes.
2.Onions need to have that beautiful honey colour.
3.Add the mushrooms, thyme, rosemary and the salt and pepper. Fry for a further 10 minutes. I love to hear the snap-crackle-pop of the thyme!
4.Add the red wine and garlic and de-glaze the pan.
5.Then add the chicken stock and the tomato paste. Simmer till half the amount is left. This is important – it needs to be a thickish sauce consistency.
6.Add the rest of the butter and let it melt. Taste and season.
7.Sieve through a fine sieve and add the beetroot blocks. Set aside.
8.Keep the big onion pieces and oyster mushrooms aside – discard the thyme and rosemary.
9.Heat the oil in the pan and fry the ostrich according to your taste – medium rare for me. Season meat to your taste.
10.Add the onions and mushrooms (that you used in the jus) and fry these with the steak.
11.Take the steak out of the frying pan to rest (let it rest for least 8 minutes) and add the red wine jus to the steak juices in the pan.
12.To serve: Put the steak on a plate – add some onion pieces and giant oyster mushroom on top. Then pour some jus at the bottom of the plate. Dress with a few blocks of beetroot around the steak.
OSTRICH MINCE AND SWEET POTATO CURRY: [by FitNish.com ]
Here’s a great, quick and easy recipe to make ostrich mince and sweet potato curry. Ostrich mince is naturally much leaner than beef mince, but you can use any other mince which you like. This meal is full of protein and good natural carbohydrates as well as a lot of great vitamins and minerals from the sweet potatoes, including vitamin A. Here’s what you will need:
4 Servings
Prep: 5 mins
Cook: 40 mins
Ready In: 45 mins
INGREDIENTS:
2 tbsp olive-oil
500 grams ostrich-mince
300 grams sweet-potatoes
1 onion chopped
1 tsp garlic-and-chilies or Masala
3 tomatoes chopped
1 tsp chili-powder
1/2 tsp turmeric-powder
1 tsp dhana-jiru-powder
2 tsp salt
Small bunch coriander
WHAT TO DO:
Pour the olive oil in a pot with the stove on low heat. Allow the oil to heat up slightly then add and braise the onion and green chilies.Add the garlic or masala and allow to cook for about one minute.Add all the spices and mix well. Allow to cook for another minute.Add the mince and increase the setting of the stove to just above medium heat. Mix the onion mix into the mince and allow to cook until most of the mince has turned a grayish colour from the raw red that it was.While the mince is cooking place the sweet potatoes in the microwave for about 3 minutes just to pre cook them slightly.Add the sweet potatoes into the mince and reduce the stove to medium heat. Mix well and allow to cook for about 6 minutes.Add the chopped tomatoes to the pot and mix well. Cook on medium heat for about 10 minutes, thereafter reduce the heat and allow to simmer for about 5 – 10 minutes.Garnish with coriander and allow to sit for a few minutes before you eat.
OSTRICH FRIKKADELS WITH BRINJAL AND ONION PICKLE: [PICK N PAY RECIPES]
Great served hot or cold with a crunchy green salad.
Less than 30 minutes
Serves: 4
FRIKKADELS:
500 grams ostrich mince
1 half onion, finely diced
2 cloves granulated garlic, finely chopped
1 tbsp ground coriander
60 ml mint, chopped (optional)
125 ml breadcrumbs, fresh wholewheat, or oat bran
1 pinch vegetable salt and milled pepper
1 dash olive oil spray, or olive oil
ONION PICKLE:
1 tsp PnP Finest extra-virgin olive oil, canola or avocado oil
2 tsp whole mustard seeds
1 tsp turmerick
2 cloves granulated garlic
1 tbsp grated ginger
3 tbsp English mustard powder
1 onion, diced
1 medium brinjal, diced
125 ml white wine vinegar
60 ml sugar syrup
WHAT TO DO:
Preheat oven grill. Mix all frikkadel ingredients together and shape into 12-16 balls.
Place balls on a baking tray and spray with olive oil.
Cook close to grill element, turning occasionally for about 15-20 minutes or until well browned and just cooked through.
ONION PICKLE:
•Heat oil in a large saucepan and fry spices, garlic and ginger for a minute.
•Add remaining ingredients and simmer until pickle reaches a jammy consistency. Chill.
•Serve frikkadels with pickle.
VOLSTRUISSTEAK-VOORGEREG: [- Tersia de Wet]
Bedien 4 – 6
BESTANDDELE:
•3 KLEIN KAROO-volstruissteaks (±100 g elk, 20 – 25 mm dik)
•2 eetlepels olyfolie
•seesout en grofgemaalde swartpeper
MAAK SO:
Geur beide kante van steak met sout en peper.
Sit 1 uur lank in yskas.
Haal uit en hou dit nog een uur lank by kamertemperatuur voor gaarmaak.
Verhit olyfolie tot baie warm.
Klad vog op steaks met kombuispapier en braai 3 – 7 minute, afhangende van hoe gaar jy van jou steak hou.
Verwyder steaks van die pan en plaas in opdienbord.
Sny in dun skywe en bedien dadelik.
Bedien met kruierysous (monkeyglandsous).
VOLSTRUIS-KEFTA: [TERSIA DE WET]
Bedien 4
BESTANDDELE:
•1kg KLEIN KAROO-volstruismaalvleis
•1 ui, fyngekap
•2 knoffelhuisies, fyn gesny
•2 eetlepels fyngekapte vars platblaarpietersielie
•2 eetlepels fyngekapte vars koljanderblare
•½ teelepel rooipeper
•½ teelepel gemaalde swartpeper
•½ teelepel fyn gemmer
•½ teelepel gemaalde kardemom
•1 teelepel fyn komyn
•1 teelepel paprika
SOUS:
•2 eetlepels olyfolie
•1 ui, fyngekap
•2 knoffelhuisies, fyngekap
•2 teelepels fynkaneel
•1 1 teelepel paprika
•2 x 425g-blikkies gekapte tamaties
•2 teelepels harissa
•4 eetlepels gekapte vars koljanderblare
•2 eetlepels appelkooskonfyt
MAAK SO:
Voorverhit die oond tot 180º C (350º F/Gas 4). Smeer twee bakplate liggies met olie. Plaas die volstruisvleis, ui, knoffel, kruie en speserye in ’n mengbak en meng goed. Geur met sout en peper.
Rol eetlepels van die vleismengsel in balletjies en plaas op die voorbereide bakplaat. Bak 18 – 20 minute of tot bruin.
Maak intussen die sous. Verhit die olie in ’n groot pan, voeg uie by en kook 5 minute oor medium hitte tot sag. Voeg knoffel, komyn, kaneel en paprika by, en kook ’n minuut lank of totdat jy die heerlike geur kan ruik!
Roer die tamatie, harissa en appelkooskonfyt in en bring tot kookpunt. Verminder hitte en laat 20 minute prut. Voeg gaar vleisballetjies by en laat nog 10 minute prut of totdat die sous goed deurgekook het. Roer koljander by, geur en bedien.
VOLSTRUISSOSATIES MET GRONDBOONTJIESOUS: [TERSIA DE WET]
6 sosaties
BESTANDDELE:
•500 g KLEIN KAROO-volstruisfilet of -steak, in blokkies gesny OF KLEIN KAROO-volstruissosaties (haal vleis van stokkies af)
•300 g klein bruinsampioene
•stukke groen en rooi soetrissies
•150 ml klappermelk
•50 ml beesvleisaftreksel
•30 ml gekapte vars koljander
•30 ml bruinsuiker
•20 ml rooi kerriepasta (Thai)
•50 ml vissous (Thai)
•20 ml olie
•5 ml gekneusde koljandersaadjies
MAAK SO:
Plaas die blokkies volstruisvleis, afgeveede sampioene en stukkies soetrissie in 'n marinadebak. Kombineer die oorblywende bestanddele en giet oor vleis. Marineer 2 – 3 ure.
Ryg die vleis, sampioene en soetrissie op die sosatiestokkies. Braai oor gloeiende kole vir ongeveer 5 minute. Die vleis moet mediumgaar wees.
Die volstruissosatie smaak heerlik met Grondboontjiesous en ’n skep Mieliepap Deluxe.
Andersins kan jy ook KLEIN KAROO se gemarineerde volstruissosaties gebruik. Daar is vier sosaties per 500 g-pak.
GRONDBOONTJIESOUS:
Lewer 300 ml
BESTANDDELE:
•10 ml olie
•1 klein ui, fyngekap
•1 knoffelhuisie, fyngedruk
•2 ml gemaalde komyn
•3 ml kerriepasta (Thai)
•50 ml grondboontjiebotter
•150 ml klappermelk
•15 ml bruinsuiker
•10 ml suurlemoensap
•10 ml vissous
•30 ml gekapte geroosterde grondboontjies
•ongeveer 100 ml hoenderaftreksel
MAAK SO:
Verhit olie. Voeg ui en knoffel by en braai liggies. Voeg komyn en kerriepasta by en kook ongeveer 30 sekondes.
Roer grondboontjiebotter, klappermelk en bruinsuiker by. Bring tot kookpunt en laat 3 minute prut.
Voeg suurlemoensap, vissous en grondboontjies by. Bring weer tot kookpunt en verdun met aftreksel tot die dikte van ’n doopsous.
Maak genoeg hiervan – gaste eet wat oorbly met ’n teelepel uit die bak!
OSTRICH MINCE OLIVES: [PICK N PAY RECIPES]
Recipe as cooked by We donâ™t do Pink on Ultimate Braai Master Season 2
Less than 1.5 hours
Serves: 4
INGREDIENTS:
650 grams ostrich mince
1 tbsp thyme
1 dash milled pepper
16 rashers smoked back bacon
1 disc plain feta
3 large dill pickled gherkins
5 halves peppadews
Enter the name of the next set of ingredients
2 cups red wine
1/3 cup white wine
1 pinch black%20pepper
1 tsp maple syrup
1 tsp mixed herbs
1 glug olive oil
1 pinch sugar
WHAT TO DO:
•Mix the mince, thyme and a little milled pepper together.
•Sprinkle Texan chili on the bacon. Lay one piece of seasoned bacon lengthways, fat side away from you, across a chopping board. Slightly overlap a second rasher onto the first.
•Divide the mince into 8 portions and spread 1 portion of the mince onto the bacon.
•Sprinkle mince with crumbled feta, julienne gherkin then the half a Peppadew™. Roll into a cigar shape and secure with 2 toothpicks.
•Mix marinade ingredients to together add the ostrich olives and marinate overnight.
•Braai on open fire until cooked through for about 20 minutes or until the bacon is crisp.
VOLSTRUISPASTEI: [idees]
Genoeg vir: 4
Bereidingstyd: 25 minute
Baktyd: 40 minute
Oondtemperatuur: 180 °C
BENODIG:
• olyfolie
• 500 g volstruis-maalvleis
• 2 uie, gekap
• 3 ml fyn kaneel
• 4 groot murgpampoentjies, gerasper
• omtrent 125 ml gesmelte botter
• 10 velle fillo-deeg
• 150 ml vars witbroodkrummels
• 8 gemarineerde sondroogtamaties
• 2 groot eiers, liggies geklits
• 250 ml gerasperde wit cheddar
• Griekse slaai en blatjang om voor te sit
MAAK DAN SO:
1 Verhit die olie in ’n kastrol en voeg die maalvleis by. Roer oor ’n hoë hitte tot net-net bruin.
2 Roer die ui by en braai ’n paar minute. Voeg die kaneel en murgpampoentjies by. Braai ’n minuut en sit eenkant.
3 Verf gesmelte botter oor ’n vel fillo. Bedek met nog ’n vel. Herhaal tot jy vyf velle op mekaar het. Sit in ’n gesmeerde oondbak met die deeg wat oor die kante hang.
4 Meng die krummels, gekapte son- droogtamatie en eiers by die vleis. Geur en skep op die deeg. Strooi kaas oor. bedek met nog vyf velle deeg. Rol die kante saam en verf botter oor. Bak vir 40 minute of tot goudbruin. Sit voor met Griekse slaai en blatjang.
ONTBYTPIZZAS MET VOLSTRUIS-BACON: [TERSIA DE WET]
Bedien 6
BESTANDDELE:
•12 – 18 skyfies KLEIN KAROO-volstruisham of -bacon
•6 klein voorafbereide pizzabasisse
•2 eetlepels olyfolie
•12 – 18 kersietamaties, gehalveer
•gedroogde origanum
•olyfolie
•6 eiers
•sout en gemaalde swartpeper
•Ekstra tamatie- en uie-mengsel (opsioneel)
MAAK SO:
Plaas pizzabasisse op gesmeerde bakplaat. Bevogtig die basisse met ekstra olie en ekstra tamatie-en-uie-mengsel. Rangskik die volstruis-bacon en halwe tamaties bo-op. Sprinkel origanum oor. Bedruip met olyfolie.
Bak 20 – 15 minute in ’n baie warm oond by 240ºC na aan die onderste element van die oond of totdat die basis deurgebak en bruin is.
Bak intussen die eiers tot verkose gaarheidsgraad en sit een eier op elke gaar pizza.
Geur met sout en gemaalde swartpeper. Bedien onmiddellik.