Seared ostrich with griddled pap
| Recipe By: | TASTE |
| Serves: | 4 |
| Cooking Time: | 5-10 minutes |
| Prep Time: | 15 minutes |
Ingredients
- 6 rashers smoked streaky bacon
- 2-3 cups pap, cooked stiff
- 30 g fresh parsley, finely chopped
- 225 g Butter
- 6 small sprigs fresh thyme
- 500 g ostrich fillet
- 1 onion, peeled and finely diced
- 3 cloves garlic, crushed
- olive oil, to drizzle
- 200 g cherry tomatoes
- 1 x 250 g jar ginger and Peppadew relish
- sea salt and freshly ground black pepper, to taste
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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.
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