Wednesday, July 24, 2013

Ostrich kofta and green bean curry with Mielie Meal roti’s

Another post for the Freshly Blogged competition, you can vote for this dish here. #freshlyblogged

I was inspired for this recipe by the large amount of food intolerances lately, myself being lactose intolerant, this recipe is lactose free as well as following the Paleolithic principles of dieting, very popular lately as it’s a way of eating as cavemen did, little starch, lots of meat and vegetables makes the meal easy to digest. If you replace the flour in the roti with rice flour or potato flour it will be gluten and wheat free too and will be just as delicious as these were.

Ostrich kofta and green bean curry
500g Ostrich Sausage
20ml sunflower oil
½ onion, chopped finely
2 garlic cloves, chopped finely
4ml garam masala
4ml cumin
4ml curry powder
80ml Drostdy- Hof Pinotage
80ml P’n P hot chutney
6 large plum tomatoes, blanched, peeled and chopped
200g green beans, top and tail and cut in half
salt and pepper

Heat a pot with the oil, fry the onions and garlic until soft, add the spices and fry for 1 minute.
Add the red wine and deglaze the pot, add the tomatoes and chutney.
Simmer until thickened on low for about 30 – 45minutes until thickened then blend roughly with a hand blender.
Meanwhile squeeze the meat from the sausage casing and roll into small meatballs.
Seal off in a non- stick pan giving them colour but not cooking through.
When the curry sauce has thickened and been blended, add the meatballs and green beans and cook for another 15-20 minutes, adjust seasoning.
Serve with Mielie Meal roti’s, salsas and condiments or basmati rice.

Garlic Mielie Meal Roti’s
2 cups boiling water
1 cup Mielie Meal
½ clove garlic grated
4ml salt
50ml Extra virgin olive oil
1 ¼ cup flour / or rice flour for wheat intolerant

Bring the water to the boil with salt, garlic and 15ml olive oil.
Add the mielie meal slowly, stirring constantly, allow cooking for 20-30 minutes.
Place in a bowl and allow to cool. Add 1 cup of flour slowly mixing with a spoon.
Remove from the bowl and knead, add more flour if necessary.
Cut into 10 balls and roll out into 0.5cm thick circles.
I used my Cobb braai to cook the roti’s on the griddle attachment but you may use any braai, a pizza stone or even a non-stick pan.
Brush with extra virgin olive oil and braai on both sides until charred in places for a Smokey taste.
Delicious with the Ostrich curries but will work as wraps with any filling and work well frozen too.

Recipe and picture copyright by Tamsyn Wells

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