Ostrich fillet is marinated in a cumin & yoghurt marinade before being grilled to perfection & basted in butter. These tender slices are served on top of a light and airy homemade gluten-free pancake made from chickpea flour. A creamy garlic & yoghurt sauce, charred baby marrows, pickled red onions, and toasted pine nuts finish 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
- Flour Mix
- Free-range Ostrich Fillet
- Fresh Oregano
- Garlic Clove
- Garlic Cloves
- Green Leaves
- Ground Cumin
- Lemon
- Lemons
- Low Fat Plain Yoghurt
- Onion
- Ostrich
- Pine Nuts
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Butter
BEGIN WITH THE BATTER
In a bowl, combine the flour mix with a pinch of salt. 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 rest for at least 30 minutes. Once rested, mix in 1 tbsp of olive oil and the chopped oregano.
PICKLE & MARINADE
In a bowl, combine the juice from 1 lemon wedge, a sweetener, and seasoning. Toss through the sliced onion and set aside. Pat the ostrich dry with paper towel. In a separate bowl, combine the ostrich fillet, the ground cumin, ½ the yoghurt, and seasoning. Set aside.
PINE NUTS & DRESSIN’
Place the pine nuts in a pan over medium heat. Toast until golden brown, 3-5 minutes (shifting occasionally). Remove from the pan and set aside. Return the pan to medium heat with a drizzle of oil. When hot, add the grated garlic and fry until fragrant, 1 minute (shifting constantly). Remove from the pan and place in a bowl. Mix through the remaining yoghurt and seasoning.
FRY THE VEG & OSTRICH
Return the pan to medium-high heat with a drizzle of oil. When hot, add the baby marrow discs and fry until charred, 3-5 minutes (flipping halfway). Remove from the pan, season, and cover. Return the pan to medium heat with a drizzle of oil. When hot, fry the marinated ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
FLIPPIN’ PANCAKES
Return the pan, wiped clean, to 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 until the bottom has browned, 1-2 minutes. Flip and cook, 1-2 minutes. Remove from the pan. Repeat with the remaining batter to make 3 pancakes.
STACK IT ALL UP!
Plate up the socca pancakes. Smear with ½ the garlicky yoghurt and top with the rinsed green leaves, the baby marrow, the pickled onions, and the ostrich slices. 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.
Flour Mix - 127,5ml
Fresh Oregano - 4g
Lemon - 1
Onion - 1
Free-range Ostrich Fillet - 150g
Ground Cumin - 1,25ml
Low Fat Plain Yoghurt - 50ml
Pine Nuts - 10g
Garlic Clove - 1
Baby Marrow - 200g
Green Leaves - 20g
BEGIN WITH THE BATTER
In a bowl, combine the flour mix with a pinch of salt. 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 rest for at least 30 minutes. Once rested, mix in 2 tbsp of olive oil and the chopped oregano.
PICKLE & MARINADE
In a bowl, combine the juice from 2 lemon wedges, a sweetener, and seasoning. Toss through the sliced onion and set aside. Pat the ostrich dry with paper towel. In a separate bowl, combine the ostrich fillet, the ground cumin, ½ the yoghurt, and seasoning. Set aside.
PINE NUTS & DRESSIN’
Place the pine nuts in a pan over medium heat. Toast until golden brown, 3-5 minutes (shifting occasionally). Remove from the pan and set aside. Return the pan to medium heat with a drizzle of oil. When hot, add the grated garlic and fry until fragrant, 1 minute (shifting constantly). Remove from the pan and place in a bowl. Mix through the remaining yoghurt and seasoning.
FRY THE VEG & OSTRICH
Return the pan to medium-high heat with a drizzle of oil. When hot, add the baby marrow discs and fry until charred, 3-5 minutes (flipping halfway). Remove from the pan, season, and cover. Return the pan to medium heat with a drizzle of oil. When hot, fry the marinated ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
FLIPPIN’ PANCAKES
Return the pan, wiped clean, to a medium heat with a drizzle of oil. When hot, pour in some of the socca batter. Tilt the pan in a circular motion so that the batter evenly coats the pan. Cook until the bottom has browned, 1-2 minutes. Flip and cook, 1-2 minutes. Remove from the pan. Repeat with the remaining batter to make 3 pancakes per portion.
STACK IT ALL UP!
Plate up the socca pancakes. Smear with ½ the garlicky yoghurt and top with the rinsed green leaves, the baby marrow, the pickled onions, and the ostrich slices. 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.
Flour Mix - 225ml
Fresh Oregano - 8g
Lemon - 1
Onion - 1
Free-range Ostrich Fillet - 300g
Ground Cumin - 2,5ml
Low Fat Plain Yoghurt - 100ml
Pine Nuts - 20g
Garlic Clove - 1
Baby Marrow - 400g
Green Leaves - 40g
BEGIN WITH THE BATTER
In a bowl, combine the flour mix with a pinch of salt. 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 rest for at least 30 minutes. Once rested, mix in 3 tbsp of olive oil and the chopped oregano.
PICKLE & MARINADE
In a bowl, combine the juice from 3 lemon wedges, a sweetener, and seasoning. Toss through the sliced onion and set aside. Pat the ostrich dry with paper towel. In a separate bowl, combine the ostrich fillet, the ground cumin, ½ the yoghurt, and seasoning. Set aside.
PINE NUTS & DRESSIN’
Place the pine nuts in a pan over medium heat. Toast until golden brown, 3-5 minutes (shifting occasionally). Remove from the pan and set aside. Return the pan to medium heat with a drizzle of oil. When hot, add the grated garlic and fry until fragrant, 1 minute (shifting constantly). Remove from the pan and place in a bowl. Mix through the remaining yoghurt and seasoning.
FRY THE VEG & OSTRICH
Return the pan to medium-high heat with a drizzle of oil. When hot, add the baby marrow discs and fry until charred, 3-5 minutes (flipping halfway). Remove from the pan, season, and cover. Return the pan to medium heat with a drizzle of oil. When hot, fry the marinated ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
FLIPPIN’ PANCAKES
Return the pan, wiped clean, to a medium heat with a drizzle of oil. When hot, pour in some of the socca batter. Tilt the pan in a circular motion so that the batter evenly coats the pan. Cook until the bottom has browned, 1-2 minutes. Flip and cook, 1-2 minutes. Remove from the pan. Repeat with the remaining batter to make 3 pancakes per portion.
STACK IT ALL UP!
Plate up the socca pancakes. Smear with ½ the garlicky yoghurt and top with the rinsed green leaves, the baby marrow, the pickled onions, and the ostrich slices. 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.
Flour Mix - 382,5ml
Fresh Oregano - 12g
Lemons - 2
Onion - 1
Free-range Ostrich Fillet - 450g
Ground Cumin - 3,75ml
Low Fat Plain Yoghurt - 150ml
Pine Nuts - 30g
Garlic Cloves - 2
Baby Marrow - 600g
Green Leaves - 60g
BEGIN WITH THE BATTER
In a bowl, combine the flour mix with a pinch of salt. 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 rest for at least 30 minutes. Once rested, mix in 4 tbsp of olive oil and the chopped oregano.
PICKLE & MARINADE
In a bowl, combine the juice from 4 lemon wedges, a sweetener, and seasoning. Toss through the sliced onion and set aside. Pat the ostrich dry with paper towel. In a separate bowl, combine the ostrich fillet, the ground cumin, ½ the yoghurt, and seasoning. Set aside.
PINE NUTS & DRESSIN’
Place the pine nuts in a pan over medium heat. Toast until golden brown, 3-5 minutes (shifting occasionally). Remove from the pan and set aside. Return the pan to medium heat with a drizzle of oil. When hot, add the grated garlic and fry until fragrant, 1 minute (shifting constantly). Remove from the pan and place in a bowl. Mix through the remaining yoghurt and seasoning.
FRY THE VEG & OSTRICH
Return the pan to medium-high heat with a drizzle of oil. When hot, add the baby marrow discs and fry until charred, 3-5 minutes (flipping halfway). Remove from the pan, season, and cover. Return the pan to medium heat with a drizzle of oil. When hot, fry the marinated ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
FLIPPIN’ PANCAKES
Return the pan, wiped clean, to a medium heat with a drizzle of oil. When hot, pour in some of the socca batter. Tilt the pan in a circular motion so that the batter evenly coats the pan. Cook until the bottom has browned, 1-2 minutes. Flip and cook, 1-2 minutes. Remove from the pan. Repeat with the remaining batter to make 3 pancakes per portion.
STACK IT ALL UP!
Plate up the socca pancakes. Smear with ½ the garlicky yoghurt and top with the rinsed green leaves, the baby marrow, the pickled onions, and the ostrich slices. 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.
Flour Mix - 510ml
Fresh Oregano - 15g
Lemons - 2
Onion - 1
Free-range Ostrich Fillet - 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
