/getattachment/b47cfdce-4f0a-4c46-b146-3bee40b46763/Ostrich-Potjie.aspx
Ostrich Potjie Recipe
Low in animal fat, and full of flavour if cooked correctly, ostrich can serve as a regular alternative to red meat.
Recipe Ingredients
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2 packs ostrich goulash cubes (800 g)
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250 g SPAR chopped bacon
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30 ml brandy
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2 large onions, sliced
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3 large cloves garlic, finely chopped
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800g Freshline baby potatoes with herb butter (2 x 400 g packets)
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8 ml dried thyme
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1 can SPAR chopped tomatoes
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1/2 bottle SPAR sweet chilli sauce
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250 ml red wine or hot beef stock
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320g box frozen creamed spinach, thawed
Recipe Method
1. Brown the ostrich and bacon together lightly in the heated potjie. Add the brandy and allow it to cook off for a few minutes.
2. Layer the onion slices and garlic, followed by the potatoes and herb butter.
3. Sprinkle on the thyme.
4. Gently add the tomato, chilli sauce and wine/ stock. Simmer, covered, for 30 minutes.
5. Top with the thawed creamed spinach. Replace the pot lid at an angle, and cook for a further 15 minutes.
6. Gently combine all the pot contents and serve.
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