150g ostrich fillet
10 Cape gooseberries, halved
2 Cape gooseberries for garnish
For the maize crêpes (makes 10)
120g maize meal
For the wild spinach (enough for four)
200g wild spinach, washed and stemmed
30g onion, chopped
50g potato, diced into 6cm cubes and pre-cooked
3ml garam masala
For the pumpkin fritters (makes 20)
350g cooked pumpkin
1tbs baking powder
Salt to taste
Oil for frying
For the crêpes,mix the eggs, flour, maize meal, chopped basil and 40ml oil together and set aside for half-an-hour.
Heat a crêpe pan and brush lightly with remaining oil, make crêpes and let cool. Then roll up and slice. Put to one side.
Blanch spinach in boiling salted water and refresh. Melt butter and sauté the onion. Squeeze excess water from the spinach. Add to onions and heat through. Then add potato and garam masala and put to one side, keeping hot for serving.
Blend pumpkin ingredients. Heat oil in a pan and, using a dessert spoon, measure the mixture into oil to cook fritters. Keep warm.
Grill ostrich steak and remove from pan. Lightly fry the onions in oil, add the gooseberries jus and port. Reduce.
Heat shredded crêpes with a little melted butter. Assemble ingredients on plate and serve.