Tag Archives: ostrich

hot mexican burger

hot mexican burger

Pick n Pay freshlyblogged challenge #3

This delicious recipe was inspired by a very interesting ingredient list (see list below) I received from Pick n Pay for their #freshlyblogged competition.

hot mexican burger

The other day I visited San Julian restaurant in the heart of Cape Town. There the chef showed us how to make real tortillas using fresh white corn. Hello!! …they make them fresh every single day in the restaurant (*bow down). My mouth literally hung open when they showed us – it is so simple, so fantastically authentic and made by real Mexicans! Checking out this week’s ingredients my first thought when seeing the maize meal was to use this along with corn kernels as the base of a Mexican style burger. I added paprika, lime zest and dried chillies to the ostrich meat – it turned out to taste like spicy chorizo sausage! I was quite surprised but very happy I must add. I used the wine and hot chutney to make a basting for the burgers and to round of the dish I made a simple, lime infused guacamole. I loved all the Mexican flavours – they are so simple, so uncomplicated but burst in your mouth like in a plethora of vibrant taste sensations.

Ingredients for challenge #3
Drostdy-Hof Pinotage
500g maize meal
500g ostrich sausage
1 punnet of waterblommetjies /green beans
PnP Chutney of your choice
250g PnP mixed dried fruit

Rules for challenge #3
You may omit one ingredient (except the Drostdy-Hof Pinotage) from the above list.
You may add three spices.
You may add three fresh ingredients.
Some part of the dish must be cooked over the coals(pictorial proof of said cooking method is required).

You can use any and all ingredients from the approved Freshly Blogged Pantry List. Olive oil, Vegetable oil, Salt, Pepper, Flours (cake, wholewheat, bread and self raising), Baking powder, Bicarbonate of soda, Yeast, Butter, Milk, Eggs, Sugar (granulated, castor, icing, brown and treacle),Stock (powder or liquid – beef, chicken, fish, vegetable)



hot mexican burger
Prep time
Cook time
Total time
Serves: 4
  • Corn “bun”
  • 2⅔ cups (660ml) water
  • 2 mielies (corn on the cob), the corn needs to be sliced from the cob
  • ½ tsp (2.5ml) salt
  • ¾ cup (180ml) maize meal
  • 1 ½ tbsp (22.5ml) butter
  • Basting
  • ½ cup (125ml) Drostdy-Hof Pinotage
  • ½ cup (125ml) PnP Hot Chutney
  • Burger patty
  • 400 g Ostrich sausage, remove the sausage meat from its casing
  • 2 tsp (10ml) paprika
  • 1 tsp (5ml) chilli flakes
  • zest of 2 limes
  • Guacamole
  • 50g green beans
  • 2 ripe avocados, crushed
  • juice of ½ lime
  • 1tsp (5ml) chilli flakes
  • ½ tsp (3ml) salt
  1. Corn bun - Bring the water, corn and salt to the boil. Add the maize meal and mix well. Turn the heat down and allow it to simmer for 30 minutes. Add the butter and mix through. Taste for seasoning.
  2. Lightly oil a 20 cm x 20 cm dish with some olive oil. Scrape the porridge into the dish and flatten with spoon. Set aside to firm-up (about 45 min will do).
  3. Cut 4 circles out of the porridge to use as your bun. Set aside.
  4. When the corn patties are ready to use, heat them on the fire.
  5. Basting - Pour the wine and chutney into a small pot and simmer for 10 minutes. Set aside.
  6. Guacamole - Cook the green beans for 10 min and slice thinly.
  7. Mix with avocado, lime, chilli and salt. Taste for seasoning.
  8. Ostrich burger patty - Mix the sausage meat, paprika, chilli and zest together. Making sure you mix this well. Shape to form 4 x 100g patties.
  9. Place the meat patties on the fire and braai for +-10 minutes (see tips for braaiing below). Baste with basting sauce every time you turn around.
  10. To assemble - Place the corn bun onto a plate or serving dish, add the patty and then add a dollop or two of guacamole. Sprinkle with chilli flakes and a few green beans.
  11. Tips for braaiing burgers over the coals - You need hot coals.
  12. The grid must be positioned about 10cm above the coals.
  13. Lightly oil your burger patties on both sides before you put them in the grid.
  14. Use a grid that you can turn around for the patties. It makes life much easier.
  15. Braai for a total of 4-5 mins on each side.

ostrich fillet + red wine + king oyster mushrooms + beetroot blocks

ostrich fillet + red wine + king oyster mushrooms + beetroot blocks

ostrich fillet + red wine + king oyster mushrooms + beetroot blocks
Today, I need to tell you about my little weekend adventure … the Ultimate Braai Challenge… This past Saturday my friend Joani and I took part in the Western Cape auditions for the Ultimate Braai Challenge. This turned out to be one of the best foodie experiences of my life – the 100 crazy teams, the ‘gees”, the organizers, the judges were just amazing and Justin Bonello is such a fabulous guy and so down to earth! Kudu’s go to all the organizers, the sponsors and everyone that took part both young and old. I was really gob-smacked by all the different people that took part – their liveliness, their spirit and what passion we South Africans have! I realised once again – we LOVE a braai! I cannot wait for this show to start – I really think it is going to take SA by storm!!

But let me get back to what food we presented to the judges – our main course was braaied Ostrich fillet in a red wine and mushroom jus with beetroot blocks – all done on the braai. One of the judges told us that this specific dish was the best dish he had tasted on the day. So I thought I would share this recipe with you. For sure you can do this on the stove as well but for those of you who are adventurous why not also try this on the braai…? Serve this with buttery, mustardy, crushed new potatoes. If you are not so much an ostrich steak fan you can always swap this with a cut of beef or even kudu fillet. Do not forget to enjoy this with a good glass of red wine …

Happy Braaiing … remember where there’s smoke … there is a braai!

ostrich fillet + red wine + king oyster mushrooms + beetroot blocks
Prep time
Cook time
Total time
Serves: 4
  • For steak
  • 4 x 200g Ostrich Fillet
  • 1Tablespoon cooking oil
  • Salt and pepper
  • For the Jus
  • 15 g butter
  • 1 Tablespoon olive oil
  • 1 ½ large onion, cut in quarters and parted
  • 3 king oyster mushrooms, cut in 3x lengthwise
  • 4 button mushrooms, thinly sliced
  • 3 sprigs of fresh thyme
  • 1 Tablespoons fresh rosemary
  • 1 garlic clove, grated or finely chopped
  • Pinch of salt
  • Big pinch of black pepper
  • 1 ½ cups of red wine
  • 1 Cup chicken stock (it is ok to use stock cubes diluted in water as per instruction)
  • 1 Tablespoon tomato paste
  • 3 teaspoons of brown sugar
  • 20 g butter
  • For beetroot blocks
  • 250g cooked beetroot cut into 1cm x 1cm cubes
  1. Add the oil and butter to a pot then add the onion – caramalise the onions over medium heat for about 10 minutes.
  2. Onions need to have that beautiful honey colour.
  3. Add the mushrooms, thyme, rosemary and the salt and pepper. Fry for a further 10 minutes. I love to hear the snap-crackle-pop of the thyme!
  4. Add the red wine and garlic and de-glaze the pan.
  5. Then add the chicken stock and the tomato paste. Simmer till half the amount is left. This is important - it needs to be a thickish sauce consistency.
  6. Add the rest of the butter and let it melt. Taste and season.
  7. Sieve through a fine sieve and add the beetroot blocks. Set aside.
  8. Keep the big onion pieces and oyster mushrooms aside – discard the thyme and rosemary.
  9. Heat the oil in the pan and fry the ostrich according to your taste – medium rare for me. Season meat to your taste.
  10. Add the onions and mushrooms (that you used in the jus) and fry these with the steak.
  11. Take the steak out of the frying pan to rest (let it rest for least 8 minutes) and add the red wine jus to the steak juices in the pan.
  12. To serve: Put the steak on a plate – add some onion pieces and giant oyster mushroom on top. Then pour some jus at the bottom of the plate. Dress with a few blocks of beetroot around the steak.