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/" title="View all our recipes with Ostrich at eCook">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/" title="View all our recipes with Ostrich at eCook">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/" title="View all our recipes with Ostrich at eCook">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/" title="View all our recipes with Ostrich at eCook">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
Ostrich/" title="View all our recipes with Ostrich at eCook">Ostrich/free-range-ostrich-chunks/" title="View all our recipes with Free-range Ostrich Chunks at eCook">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/" title="View all our recipes with Ostrich at eCook">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/" title="View all our recipes with Ostrich at eCook">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/" title="View all our recipes with Ostrich at eCook">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/" title="View all our recipes with Ostrich at eCook">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
Ostrich/" title="View all our recipes with Ostrich at eCook">Ostrich/free-range-ostrich-chunks/" title="View all our recipes with Free-range Ostrich Chunks at eCook">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/" title="View all our recipes with Ostrich at eCook">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/" title="View all our recipes with Ostrich at eCook">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/" title="View all our recipes with Ostrich at eCook">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/" title="View all our recipes with Ostrich at eCook">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
Ostrich/" title="View all our recipes with Ostrich at eCook">Ostrich/free-range-ostrich-chunks/" title="View all our recipes with Free-range Ostrich Chunks at eCook">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/" title="View all our recipes with Ostrich at eCook">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/" title="View all our recipes with Ostrich at eCook">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/" title="View all our recipes with Ostrich at eCook">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/" title="View all our recipes with Ostrich at eCook">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
Ostrich/" title="View all our recipes with Ostrich at eCook">Ostrich/free-range-ostrich-chunks/" title="View all our recipes with Free-range Ostrich Chunks at eCook">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
Frequently Asked Questions
What is the preparation time for Cumin Ostrich & Sensational Socca?
The preparation time for Cumin Ostrich & Sensational Socca with a garlic yoghurt dressing & pickled red onions is between 35 and 50 minutes.
What is the total time required to make Cumin Ostrich & Sensational Socca with a garlic yoghurt dressing & pickled red onions?
The total time required to make Cumin Ostrich & Sensational Socca with a garlic yoghurt dressing & pickled red onions is between 50 and 65 minutes.
How many servings does Cumin Ostrich & Sensational Socca provide?
4 servings
What are the main ingredients in Cumin Ostrich & Sensational Socca?
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
What is the nutritional information of Cumin Ostrich & Sensational Socca?
Calories: 657, Carbs: 71 grams, Fat: grams, Protein: 59 grams, Sugar: 20.5 grams, Salt: 172 grams
How do I prepare Cumin Ostrich & Sensational Socca?
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. 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. 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. 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. 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. 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.
What should be prepared from my kitchen to make Cumin Ostrich & Sensational Socca?
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
How many calories does Cumin Ostrich & Sensational Socca have?
657 calories
How much fat content does Cumin Ostrich & Sensational Socca have?
grams
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