Chef Peter Ayub shares a tasty Windhoek “Bread and Butter” Ostrich Pie recipe with us…
- 3 ½ cups of ostrich mince
- 1 medium size white onion- finely chopped
- 1 tablespoon of tomato paste
- ¼ cup canola oil
- A good pinch of nutmeg
- 4 cloves crushed garlic
- 10 to 12 slices of day-old-bread (you can use brown but I prefer white)
- Butter to spread on slices of bread
- 1 cup chopped mushrooms – not too fine
- 1 cup chopped deli cooked ham – not too fine
- ½ can of Windhoek Draught (other ½ is for you to enjoy)
- 4 free range eggs- beaten
- 1 cup of fresh cream
- ½ cup of full cream milk
- 1 ½ cup of feta cheese
- Salt and pepper to season
- ¼ cup of cheddar cheese to sprinkle on top just before placing in the oven
- Paprika and chopped chives to garnish when serving
- Heat the canola oil in a large pot to medium heat. Add onions and tomato paste – cook until onions are soft and caramelised. Add ostrich mince, garlic, nutmeg, mushrooms, ham and cook – you will start seeing brown bits on the bottom and sides of the pot – don’t be alarmed. Now add your Windhoek Draught – everything will bubble up and you can now deglaze your pot and cook for about 5 minutes. Set the mince mixture aside.
- Grease or Spray & Cook a ceramic baking dish.
- Spread each slice of bread with a little butter. Now start layering the “pie” first with slices of bread. Next add some feta cheese. Add the ostrich mixture. Continue until you have finished layering the bread, feta and ostrich.
- Beat eggs, milk and cream together and season with the salt and pepper. Pour egg mixture over “ostrich bread & butter pie” – make sure the entire dish is covered with the egg mixture. Remember the egg mixture will also sink into the mixture in your baking dish. Sprinkle with cheddar cheese before you place in the oven. Bake 180’C for 35/45 min until nicely browned and the mixture is set.
- When serving, sprinkle with chopped fresh chives and paprika
Chef’s Tip: I like to serve this Ostrich Bread and Butter Pie with a salad of grated carrot, grated cabbage and chopped celery all tossed together with lemon juice and good quality olive oil, salt and pepper. When cooking your ostrich mince make sure your ostrich mince is separate, so no big lumps.
Recipe by Chef Peter Ayub – www.senseoftaste.co.za