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The key to making a successful ostrich pie has always been catching the bird. I do not say that lightly either. Most well meaning people figure how hard can it be to nab a flightless bird? Maybe they have a point if they can run faster than the bird which would be approximately 40 miles per hour! While in Cape Town, I had my first taste of ostrich pie at a little restaurant tucked away on Table Mountain, 3500 feet above sea level. A cable ride up the mountain is not for the faint of heart. I thought the revolving floor added such a nice touch as my stomach turned with it and twisted in so many strange ways. Once you reach your destination, wobbly legs and all, the view overlooking Cape Town, Cable Bay and the Cape Peninsula is literally breathtaking in every sense of the word. You can’t stop taking photos, literally! I was pleased to find a very nice little eatery called the Table Mountain Cafe (how did they ever come up with that name?) with a wonderful view and the floor did not turn which I thought was very nice. The food is unpretentious and excellent, the staff is super friendly and the wine very local indeed. I spun a quick yarn for the wait staff telling them that years ago as a young boy, my brothers and I would race each other on ostrich’s hanging on for dear life as the mad bird dashed across the field, unfortunately never in the direction of the finish line. I’m sure my story made quite an impression and likely not one I would find particularly endearing.
Ostrich Pie
Serves: 6-8
Cooking time: 25 minutesIngredients:
3 T olive oil
2 T butter
2 onions, chopped
2 kg ostrich steaks, cubed
6 twigs of fresh thyme
2 cups quality beef stock
ground cloves
ground coriander
ground cinnamon
4 T blackcurrant jam
2 T redcurrant jelly
3 T port (or apple juice)
salt and black pepper, to taste
2 rolls puff pastry
Cooking instructions:
Heat oven to 220°C.
Heat olive oil and butter with thyme, and sauté onions and ostrich.
Add stock and simmer with lid on for about 2 hours or until soft. Leave to cool then flake meat. Add spices, blackcurrant jam, redcurrant jelly and port (or apple juice). Season to taste.
Place a layer of puff pastry on baking tray and cut a third of the way in on either side to make strips.
Spread filling down the centre and plait the strips over as shown in photograph. Repeat for second pie.
Bake for about 20 – 25 minutes, or until golden brown.
Slice and serve with redcurrant or quince jelly.
Now about those wines:
Vriesenhof Pinot Noir 2001
Vergelegen Sauvignon Blanc, Western Cape 2010
Bouchard Finlayson Galpin Peak Pinot Noir 2010
Cape Point Vineyards Sauvignon Blanc 2010