TO DRINK: Shiraz has loads of pepper, so it’s perfect for this punch of spice
Ostrich frikkadels
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
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.
Combine the onion, garlic and mince in a large bowl. Add the soaked bread, egg, all spice, parsley and seasoning.
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.
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.
Add the frikkadels to the pan and simmer on medium heat for 15 minutes.
Serve with stiff pap to mop up all the sauce.
