Winter is on its way which means we’re going to be spending a lot more time indoors. As depressing as that might sound winter is the perfect time to get creative in the kitchen and include in a hearty home cooked meals. It’s a time for soups, stews, and all sorts of other comfort food and by golly, nothing says comfort food quite like this recipe for Bread and Butter Ostrich Pie by Chef Peter Ayub. If you’re still not convinced you need to try it this weekend, we must tell you that amongst other delectable ingredients, it’s got beer in it, Windhoek Draught to be exact. If that’s not reason enough to get baking then nothing is.

Ingredients

Serving for 4

3 ½ cups of ostrich mince
1 medium size white onion- finely chopped
1 tablespoon of tomato paste
¼ cup canola oil
A good pinch of nutmeg
4 cloves crushed garlic
10 to 12 slices of day-old-bread (you can use brown but I prefer white)
Butter to spread on slices of bread
1 cup chopped mushrooms – not too fine
1 cup chopped deli cooked ham – not too fine
½ can of Windhoek Draught (the other ½ is for you to enjoy)
4 free range eggs- beaten
1 cup of fresh cream
½ cup of full cream milk
1 ½ cup of feta cheese
Salt and pepper to season
¼ cup of cheddar cheese to sprinkle on top just before placing in the oven
Paprika and chopped chives to garnish when serving

Method

1. Heat the canola oil in a large pot to medium heat
2. Add onions and tomato paste – cook until onions are soft and caramelised
3. Add ostrich mince, garlic, nutmeg, mushrooms, ham and cook – you will start seeing brown bits on the bottom and sides of the pot – don’t be alarmed
4. Now add your Windhoek Draught – everything will bubble up and you can now deglaze your pot and cook for about 5 minutes
5. Set the mince mixture aside
6. Grease or Spray & Cook a ceramic baking dish
7. Spread each slice of bread with a little butter
8. Now start layering the “pie” first with slices of bread
9. Next add some feta cheese
10. Add the ostrich mixture
11. Continue until you have finished layering the bread, feta and ostrich
12. Beat eggs, milk and cream together and season with the salt and pepper
13. Pour egg mixture over “ostrich bread & butter pie” – make sure the entire dish is covered with the egg mixture
14. Remember the egg mixture will also sink into the mixture in your baking dish
15. Sprinkle with cheddar cheese before you place in the oven
16. Bake 180’C for 35/45 min until nicely browned and the mixture is set
17. When serving, sprinkle with chopped fresh chives and paprika

Chef’s Tip:

I like to serve this Ostrich Bread and Butter Pie with a salad of grated carrot, grated cabbage and chopped celery all tossed together with lemon juice and good quality olive oil, salt and pepper.

When cooking your ostrich mince make sure your ostrich mince is separate, so no big lumps.

Recipe prepared by Chef Peter Ayub – for great recipes visit the Sense of Taste website.