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Ostrich with gooseberries, shredded maize crepes, pumpkin fritters and wild spinach – by Bill Gallagher

11 September 2006

INGREDIENTS

(serves one)

150g ostrich fillet
Salt
Pepper
20g onion
10g oil
10 Cape gooseberries, halved
125ml jus
25ml port
20g butter
2 Cape gooseberries for garnish

For the maize crêpes (makes 10)
2 eggs
120g flour
120g maize meal
Chopped basil
50ml oil

For the wild spinach (enough for four)
200g wild spinach, washed and stemmed
Salt
50g butter
30g onion, chopped
50g potato, diced into 6cm cubes and pre-cooked
3ml garam masala

For the pumpkin fritters (makes 20)
350g cooked pumpkin
2 eggs
200g flour
1tbs baking powder
Salt to taste
Oil for frying

METHOD

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.

Bill Gallagher

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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

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