• 500g Klein Karoo Ostrich Goulash
• 300g Small brown mushrooms
• Pieces of green and red peppers
• 150ml Coconut milk (low fat)
• 50ml Beef stock
• 30ml Chopped fresh coriander
• 30ml Brown sugar
• 20ml Red curry paste (Thai)
• 50ml Fish sauce (Thai)
• 20ml Oil
• 5ml Lightly crushed coriander seeds

• Place the ostrich meat cubes, wiped mushrooms and chopped peppers in a marinade dish.
• Combine the remaining ingredients and pour over the meat.
• Marinate for 2 – 3 hours
• Now thread meat, mushrooms and peppers alternately onto skewers.
• Grill over glowing coals for ± 5 minutes – the meat should be medium.

PEANUT SAUCE

Makes 300 ml

INGREDIENTS

• 10ml Oil
• 1 Small onion, finely chopped
• 1 Clove garlic, crushed
• 2ml Ground cumin
• 3ml Curry paste (Thai)
• 50ml Peanut butter
• 150ml Coconut milk
• 15ml Brown sugar
• 10ml Lemon juice
• 10ml Fish sauce
• 30ml Chopped roasted peanuts
• About 100ml chicken stock

METHOD:

• Heat oil. Add onion and garlic, sauté lightly.
• Add cumin and curry pastes and cook for about 30 seconds.
• Stir in peanut butter, coconut milk, and brown sugar.
• Bring to the boil and simmer for 3 minutes.
• Add lemon juice, fish sauce, and peanuts.
• Bring back to the boil and dilute with stock to a pouring consistency.
• Serve with mealie pap and kebabs.

MEALIE PAP DELUXE

Serves 4-6

For most South Africans, a braai just isn’t the same without mealie pap. Try this tasty variation.

Ingredients:

• 500ml Water
• 500ml Milk
• 500ml Mealie meal
• 2 Eggs, beaten
• 30ml Butter
• 1-2 Cloves garlic, crushed
• Salt and black pepper
• 1 x 410g Can corn kernels, drained
• 250ml Grated cheddar cheese

Method:

• Bring the water, milk and mealie meal to the boil, stirring constantly until thick.
• Turn down the heat and add the remaining ingredients, except the cheese, and leave to simmer for 1 hour with the lid on.
• Add the cheese and leave for a further 10 minutes.

Tersia de Wet