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Saturday, July 27, 2013


The dish : Ostrich koftas – traditional Indian meatballs – paired with herbed cornbread, dried fruit compote and a red wine reduction
I’ve had a lingering love affair with fusion food since my rookie days as a virgin chef.
There’s nothing more satisfyingly risky than pairing x, y and z from vastly different continents and cultures…and discovering that, really, they were meant to be mixed after all.
Fusion food is the gastronomic equivalent of democracy. Every ingredient is equal – no matter what it looks like or where it comes from.
This week’s dish reflects everything I relish about Indian, South African and classic French cuisine : tasty, tantalising and pleasingly easy on the eye.
Ostrich meat, too, deserves pride of place on our dinner tables. It’s one of the healthiest animal protein sources available – yet so under-rated.
So, I threw together the traditional South African braai, a couple of Indian Koftas, a French plating and red wine sauce.
The result? Magic.
Ingredients for Herbed Corn Bread
500g Mealie Meal (I like the course braai pap, but this is up to your preference)
700g White Bread Flour
35g Fresh Yeast
50g White Sugar
25g Salt
50ml Olive Oil
2 Eggs lightly beaten
700ml warm Milk
30g Chives chopped
1 Onion finely diced

Method for Herbed Corn Bread

Get the braai ready, I have learnt that briquette’s work best when making braai breads.
Mix together 1 TBSP of the sugar with the fresh yeast and “cream” them together, add 1 TBSP white bread flour to this and mix for another minute, add this to the warm milk and leave to form a sponge on the top of the milk, it can take up to 10 minutes to do so.
mean while mix the mealie meal with the remaining sugar, flour, salt, chives and onion.
When the yeasty mixture has formed a sponge, add in the eggs and olive oil, mix lightly.
Add the yeasty mixture into the flour mixture and knead for about 5 minutes, leave the dough to stand in a draft free place for about 40 minutes, place the dough onto a lightly floured work surface and stretch it into a big square about 60cm x 60cm, then fold the bottom half up to the middle, fold the top half down over that, fold the right side in to the middle and fold the left side over that, place back in a container and leave to proof for another 30 minutes, repeat this 4 times, after the 4th time leave to stand for 1hr30min, then take it out and place into a oiled potjie pot, leave to rest for 10 minutes then place this in the fire place with about 8 briquettes underneath the pot, and about 8 on the lid of the potjie pot, keep replacing  with hot briquettes for about 1hr 30 minutes until it is cooked.

Ingredients for Red Wine Reduction
500ml Drostdy-Hof Pinotage
500ml Beef Stock
1 Bay leaf
1/2 Onion finely diced
2 TBSP butter
1 tsp white sugar
Salt and pepper to taste

Method for Red Wine Reduction

Sweat off the onions with the butter, add in the rest of the ingredients and let simmer on a low heat until it has reduced down to only a ½ cup of liquid, strain and it is ready to use

Ingredients for Ostrich Kofta’s
500g Ostrich Sausage out of the skin
3 tsp Mild Curry Powder (depending on how spicy you like it)
1 Onion finely diced
2 Eggs lightly beaten
½ cup Toasted Bread Crumbs
3 TBSP PnP Peach Chutney
Prunes for 250g packet PnP Mixed Dried Fruit finely diced
Salt and pepper to taste

Method for Ostrich Kofta’s

Pre-heat the oven to 180˚c
Mix all the ingredients together until well combined. Divide the mixture into 12 equal size balls, roll them tightly and place onto a roasting tray rubbed with oil and bake in the oven at 180˚c for 12 minutes

Ingredients for Fruit Compote
250g PnP Mixed Dried Fruit – Finely diced
2 TBSP White Sugar
1 tsp Mild Curry Powder
2 TBSP PnP Peach Chutney
250ml Drostdy-Hof Pinotage
250ml Vegetable Stock
1 Cardomom Pod

Method for Fruit Compote

Place all the ingredients into a small sauce-pan and leave to simmer for until almost all the liquid is gone, take off the heat and keep aside until ready to serve.

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