Ingredients
- 4 thick ostrich fillets
- 2 tablespoons olive oil
- salt, pepper to season
- 2 tablespoons butter
- Apricot jam
- 1/4 cup brandy
- 1 onion diced
- 1 tablespoon granadilla pulp
- 60g dried apricots
- 2 tablespoons sweet chilli sauce
- handful baby herbs/beetroot shoots for garnish
- For the pap
- 2 cups mielie meal
- 6 cups water
Method
- Heat the oil in a griddled frying pan and grill the seasoned ostrich fillets for about 3-4 minutes on each side, keeping them rare as overcooking can toughen the meat.
- For the sauce, melt the butter in a pot and sweat the onions until glossy.
- Add the apricot jam, sweet chilli sauce, granadilla pulp and dried apricots and mix to combine.
- Add the brandy and mix, boiling on low heat until the sauce is perfectly thickened.
- For the pap, boil the water in a heavy bottomed pot and once rapidly boiling add the mielie meal and mix.
- Close the lid, lower the heat for about 20 minutes, and stir every 3 minutes ensuring that there are no lumps.