• TO DRINK: Shiraz has loads of pepper, so it’s perfect for this punch of spice

    Ostrich frikkadels

    Serves: 4 – 6
    Cooking Time: 50 mins

    Ingredients

    • 3 slices of white bread, crusts removed
    • 50g butter
    • 60ml (¼ cup) olive oil, for frying
    • 1 onion, finely chopped
    • 2 garlic cloves, chopped
    • 700g ostrich mince
    • 1 large egg
    • 5ml (1 tsp) ground all spice
    • 60ml (¼ cup) fresh flat-leaf parsley, chopped
    • salt and freshly ground black pepper, to taste
    • 45ml (3 tbsp) cake flour
    • TOMATO SAUCE
    • 15ml (1 tbsp) olive oil
    • 1 small onion, chopped
    • 2 garlic cloves, chopped
    • 3 x 410g tins chopped tomatoes
    • 5ml (1 tsp) sugar
    • salt and freshly ground black pepper, to taste

    Instructions

    1

    Soak the bread in water then remove, gently squeeze out excess water and set aside. Heat the butter and 5ml (1 tsp) of the olive oil in a large non-stick frying pan and fry the onion and garlic until translucent.

    2

    Combine the onion, garlic and mince in a large bowl. Add the soaked bread, egg, all spice, parsley and seasoning.

    3

    Shape the mixture into balls and coat in the flour. Heat the remaining oil in a large non-stick frying pan and fry the frikkadels, a few at a time, for 3 minutes on each side. Remove from the pan and set aside.

    4

    For the tomato sauce, heat the oil in a medium saucepan. Add the onion and garlic and fry until golden, about 3 minutes. Add the tomatoes, sugar and seasoning. Simmer until reduced, about 15 – 20 minutes.

    5

    Add the frikkadels to the pan and simmer on medium heat for 15 minutes.

    6

    Serve with stiff pap to mop up all the sauce.

     

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