• 500g Klein Karoo Ostrich Mince
• 1 Slice white bread
• 250ml Milk
• 1 Onion, chopped
• ½ Apple, grated
• 40g Butter
• 20ml Curry powder
• ½ Teaspoon turmeric
• 2 Tablespoons fruit chutney
• ¼ Cup almonds, chopped
• ¼ Cup raisins
• 15ml Lemon juice
• Salt and freshly ground black pepper
• 200ml Cream
• 2 Eggs
• 2 Bay leaves

• Soak the bread in the milk.
• Grease an ovenproof dish and set the oven to 180 °C.
• Lightly brown the ostrich mince in a hot pan with a little olive oil.
• Cook the onion and apple slowly in the butter until soft but not colored.
• Add the turmeric and curry powder and cook for one minute.
• Mix the apple and onion with the meat, chutney, almonds, raisins and lemon juice.
• Drain and mash bread and reserve milk.
• Fork the bread into the meat.
• Season with salt and pepper, pile into the dish.
• Meanwhile, mix the eggs with the reserved milk and cream.
• Season with salt and pepper.
• Pour this over the meat mixture, place the bay leaves on top.
• Stand dish in a larger pan of water (this is important to prevent drying out) and bake, uncovered for 30-35 minutes or until the custard has set and browned.

Serve with rice, tomato sambal, and fennel salad.

Recipe:  Chef Jodi-Ann Pearton