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OSTRICH STEAK STARTER

Serves 4 – 6

Ingredients:

  • 3 KLEIN KAROO Ostrich Steaks
    (±100 g each, 20 – 25 mm thick)
  • 2 tablespoons olive oil
  • sea salt and coarsely ground black pepper

Method: Season both sides of the steak with salt and pepper. Place in refrigerator for 1 hour. Remove from fridge; allow to sit at room temperature for another hour before cooking.

Heat the olive oil over high heat until it starts to smoke. Pat steaks dry and brown for 3 7 minutes depending on how you like it done. Remove the steaks and transfer to a platter. Cut into thin slices and serve immediately with monkey gland sauce.

- Tersia de Wet

MONKEY GLAND SAUCE

Ingredients:

  • 2 tablespoons oil
  • 1 large onion, diced
  • 2 cloves garlic, finely crushed
  • ½ cup water
  • 410 g can whole peeled tomatoes
  • 1 cup tomato sauce
  • ½ cup Worcestershire sauce
  • ¾ cup fruit chutney
  • ¼ cup brown sugar
  • 2 tablespoons vinegar
  • 1 teaspoon Tabasco sauce

Method: Heat oil in heavy-bottomed pot and sauté onions and garlic until soft.

Add remaining ingredients and simmer for 30 minutes.

- Tersia de Wet

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