Ostrich Potjie
  • 1.5kg ostrich neck slices
  • 30ml cooking oil
  • 4 leekssliced
  • 2 fat cloves garliccrushed
  • 5ml dried or 1 sprig fresh rosemary
  • 250g brown mushroomssliced
  • 30ml boiled green peppercornsbruised
  • 75ml Brandy
  • 50ml dry sherry
  • 375ml Dry red wineor 1/2 red wine 1/2 chicken stock
  • 30ml lemon juice
  • 15 fresh pickling onionspeeled
  • 10 small whole carrots
  • 8small peeled potatoesunpeeled new potatoes scrubbed clean
  • 300g packet creamed spinach and mushrooms, thawed(Can be replaced with 250 g cooked, chopped and flavoured spinach mixed with 125 ml sour cream. Flavour the spinach with some of the folowing: bacon, ham, cheese, nutmeg and lemon juice)
  • 15ml cake flour
  • litlle milk
  • pinch fine nutmeg
  • salt to taste
  1. Heat the oil in the pot and brown the meat a little at a time.
  2. Remove and set aside
  3. Fry the leeks, garlic, rosemary, mushrooms and peppercorns in the same pot.
  4. Return the meat to the Pot.
  5. Heat the brandy slightly, pour over the meat, and ignite.
  6. Add the heated sherry, red wine and lemon juice once the flames have died down.
  7. Cover with the lid, reduce the heat and simmer for 2 1/2 hours or till the meat is almost tender.
  8. Layer the vegetables, except the spinach, on top of the meat, cover, and simmer for a further 45 to 50 minutes.
  9. Mix the spinach mixture with a paste of cake flour and milk and spoon carefully over the food in the pot.
  10. Season with nutmeg and salt, cover and simmer for a further 15 minutes.