Tender ostrich chunks grilled to perfection and served with a light and airy chickpea flour pancake. A creamy garlic dipping sauce sides and finishes off this tasty dish!
Cumin Ostrich & Sensational Socca
Cumin Ostrich & Sensational Socca
with a garlic yoghurt dressing & pickled red onions
Hands on Time: 35 - 50 minutes
Overall Time: 50 - 65 minutes
Ingredients:
- Baby Marrow
- Baking Powder
- Chickpea Flour
- Free-range Ostrich Chunks
- Fresh Oregano
- Garlic Clove
- Garlic Cloves
- Green Leaves
- Ground Cumin
- Lemon
- Lemons
- Low Fat Plain Yoghurt
- Ostrich
- Pine Nuts
- Red Onion
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
START WITH SOCCA!
In a bowl, add the chickpea flour, a pinch of salt, and the baking powder. Mix until fully combined. Slowly pour in 100ml of warm water and whisk until a thin, but not watery, consistency - you may not need all the water! Cover and leave to rest for at least 30 minutes. Once rested, mix in 1 tbsp of olive oil and the chopped oregano.
PICKLE & MARINADE
In a bowl, add the juice from 1 lemon wedge, a sweetener of choice (to taste), and seasoning. Mix until the sweetener has fully dissolved. Add the sliced onion. Mix until fully coated and set aside to pickle. In a separate bowl, combine the ostrich chunks, the ground cumin, ½ the yoghurt, and seasoning. Set aside to marinate.
PINE NUTS & DRESSIN’
Place the pine nuts in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion. Return the pan to a medium heat with a drizzle of oil. When hot, add the grated garlic and fry for 1 minute, until fragrant, shifting constantly. Remove from the pan and place in a bowl. Add the remaining yoghurt, seasoning, and mix until fully combined.
FRY THE VEG & OSTRICH
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the baby marrow discs and fry for 3-5 minutes until charred, flipping halfway. On completion, remove from the pan, season, and cover to keep warm. Return the pan to a medium heat with a drizzle of oil. When hot, add the marinated ostrich and fry for 2-3 minutes per side until golden and cooked through. Remove from the heat on completion and set aside to rest for 3 minutes.
FINAL STEP
Return the pan to a medium heat with a drizzle of oil. When hot, pour in ⅓ of the socca batter. Tilt the pan in a circular motion so that the batter evenly coats the pan. Cook for 1-2 minutes until the bottom has browned. Flip and cook for a further 1-2 minutes. Remove from the pan. Repeat with the remaining batter to make 3 pancakes.
YUM!
Plate up the socca pancakes. Smear with ½ the garlicky yoghurt and top with the ostrich, the baby marrow, the pickled onions, and the rinsed green leaves. Loosen the remaining garlicky yoghurt with water in 5ml increments until a drizzling consistency and drizzle over the loaded pancakes. Sprinkle over the pine nuts.
Chickpea Flour - 125ml
Baking Powder - 2,5ml
Fresh Oregano - 4g
Lemon - 1
Red Onion - 1
Free-range Ostrich Chunks - 150g
Ground Cumin - 1,25ml
Low Fat Plain Yoghurt - 50ml
Pine Nuts - 10g
Garlic Clove - 1
Baby Marrow - 200g
Green Leaves - 20g
START WITH SOCCA!
In a bowl, add the chickpea flour, a pinch of salt, and the baking powder. Mix until fully combined. Slowly pour in 200ml of warm water and whisk until a thin, but not watery, consistency - you may not need all the water! Cover and leave to rest for at least 30 minutes. Once rested, mix in 2 tbsp of olive oil and the chopped oregano.
PICKLE & MARINADE
In a bowl, add the juice from 2 lemon wedges, a sweetener of choice (to taste), and seasoning. Mix until the sweetener has fully dissolved. Add the sliced onion. Mix until fully coated and set aside to pickle. In a separate bowl, combine the ostrich chunks, the ground cumin, ½ the yoghurt, and seasoning. Set aside to marinate.
PINE NUTS & DRESSIN’
Place the pine nuts in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion. Return the pan to a medium heat with a drizzle of oil. When hot, add the grated garlic and fry for 1 minute, until fragrant, shifting constantly. Remove from the pan and place in a bowl. Add the remaining yoghurt, seasoning, and mix until fully combined.
FRY THE VEG & OSTRICH
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the baby marrow discs and fry for 3-5 minutes until charred, flipping halfway. On completion, remove from the pan, season, and cover to keep warm. Return the pan to a medium heat with a drizzle of oil. When hot, add the marinated ostrich and fry for 2-3 minutes per side until golden and cooked through. Remove from the heat on completion and set aside to rest for 3 minutes.
FINAL STEP
Return the pan to a medium heat with a drizzle of oil. When hot, pour in ⅓ of the socca batter. Tilt the pan in a circular motion so that the batter evenly coats the pan. Cook for 1-2 minutes until the bottom has browned. Flip and cook for a further 1-2 minutes. Remove from the pan. Repeat with the remaining batter to make 3 pancakes per portion.
YUM!
Plate up the socca pancakes. Smear with ½ the garlicky yoghurt and top with the ostrich, the baby marrow, the pickled onions, and the rinsed green leaves. Loosen the remaining garlicky yoghurt with water in 5ml increments until a drizzling consistency and drizzle over the loaded pancakes. Sprinkle over the pine nuts.
Chickpea Flour - 250ml
Baking Powder - 5ml
Fresh Oregano - 8g
Lemon - 1
Red Onion - 1
Free-range Ostrich Chunks - 300g
Ground Cumin - 2,5ml
Low Fat Plain Yoghurt - 100ml
Pine Nuts - 20g
Garlic Clove - 1
Baby Marrow - 400g
Green Leaves - 40g
START WITH SOCCA!
In a bowl, add the chickpea flour, a pinch of salt, and the baking powder. Mix until fully combined. Slowly pour in 300ml of warm water and whisk until a thin, but not watery, consistency - you may not need all the water! Cover and leave to rest for at least 30 minutes. Once rested, mix in 3 tbsp of olive oil and the chopped oregano.
PICKLE & MARINADE
In a bowl, add the juice from 3 lemon wedges, a sweetener of choice (to taste), and seasoning. Mix until the sweetener has fully dissolved. Add the sliced onion. Mix until fully coated and set aside to pickle. In a separate bowl, combine the ostrich chunks, the ground cumin, ½ the yoghurt, and seasoning. Set aside to marinate.
PINE NUTS & DRESSIN’
Place the pine nuts in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion. Return the pan to a medium heat with a drizzle of oil. When hot, add the grated garlic and fry for 1 minute, until fragrant, shifting constantly. Remove from the pan and place in a bowl. Add the remaining yoghurt, seasoning, and mix until fully combined.
FRY THE VEG & OSTRICH
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the baby marrow discs and fry for 3-5 minutes until charred, flipping halfway. On completion, remove from the pan, season, and cover to keep warm. Return the pan to a medium heat with a drizzle of oil. When hot, add the marinated ostrich and fry for 2-3 minutes per side until golden and cooked through. You may need to do this step in batches. Remove from the heat on completion and set aside to rest for 3 minutes.
FINAL STEP
Return the pan to a medium heat with a drizzle of oil. When hot, pour in ⅓ of the socca batter. Tilt the pan in a circular motion so that the batter evenly coats the pan. Cook for 1-2 minutes until the bottom has browned. Flip and cook for a further 1-2 minutes. Remove from the pan. Repeat with the remaining batter to make 3 pancakes per portion.
YUM!
Plate up the socca pancakes. Smear with ½ the garlicky yoghurt and top with the ostrich, the baby marrow, the pickled onions, and the rinsed green leaves. Loosen the remaining garlicky yoghurt with water in 5ml increments until a drizzling consistency and drizzle over the loaded pancakes. Sprinkle over the pine nuts.
Chickpea Flour - 375ml
Baking Powder - 7,5ml
Fresh Oregano - 12g
Lemons - 2
Red Onion - 1
Free-range Ostrich Chunks - 450g
Ground Cumin - 3,75ml
Low Fat Plain Yoghurt - 150ml
Pine Nuts - 30g
Garlic Cloves - 2
Baby Marrow - 600g
Green Leaves - 60g
START WITH SOCCA!
In a bowl, add the chickpea flour, a pinch of salt, and the baking powder. Mix until fully combined. Slowly pour in 400ml of warm water and whisk until a thin, but not watery, consistency - you may not need all the water! Cover and leave to rest for at least 30 minutes. Once rested, mix in 4 tbsp of olive oil and the chopped oregano.
PICKLE & MARINADE
In a bowl, add the juice from 4 lemon wedges, a sweetener of choice (to taste), and seasoning. Mix until the sweetener has fully dissolved. Add the sliced onion. Mix until fully coated and set aside to pickle. In a separate bowl, combine the ostrich chunks, the ground cumin, ½ the yoghurt, and seasoning. Set aside to marinate.
PINE NUTS & DRESSIN’
Place the pine nuts in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion. Return the pan to a medium heat with a drizzle of oil. When hot, add the grated garlic and fry for 1 minute, until fragrant, shifting constantly. Remove from the pan and place in a bowl. Add the remaining yoghurt, seasoning, and mix until fully combined.
FRY THE VEG & OSTRICH
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the baby marrow discs and fry for 3-5 minutes until charred, flipping halfway. On completion, remove from the pan, season, and cover to keep warm. Return the pan to a medium heat with a drizzle of oil. When hot, add the marinated ostrich and fry for 2-3 minutes per side until golden and cooked through. You may need to do this step in batches. Remove from the heat on completion and set aside to rest for 3 minutes.
FINAL STEP
Return the pan to a medium heat with a drizzle of oil. When hot, pour in ⅓ of the socca batter. Tilt the pan in a circular motion so that the batter evenly coats the pan. Cook for 1-2 minutes until the bottom has browned. Flip and cook for a further 1-2 minutes. Remove from the pan. Repeat with the remaining batter to make 3 pancakes per portion.
YUM!
Plate up the socca pancakes. Smear with ½ the garlicky yoghurt and top with the ostrich, the baby marrow, the pickled onions, and the rinsed green leaves. Loosen the remaining garlicky yoghurt with water in 5ml increments until a drizzling consistency and drizzle over the loaded pancakes. Sprinkle over the pine nuts.
Chickpea Flour - 500ml
Baking Powder - 10ml
Fresh Oregano - 15g
Lemons - 2
Red Onion - 1
Free-range Ostrich Chunks - 600g
Ground Cumin - 5ml
Low Fat Plain Yoghurt - 200ml
Pine Nuts - 40g
Garlic Cloves - 2
Baby Marrow - 800g
Green Leaves - 80g
Woolies Products in this dish
