Ostrich and bacon potjie

LOW in animal fat, and full of flavour if cooked correctly, ostrich can serve as a regular alternative to red meat. Prep time: 15 minutes Cook time: 45 minutes Serves: 8

INGREDIENTS

2 packs ostrich cubes (800 g) 250g chopped bacon 30ml brandy 2 large onions, sliced 3 large cloves garlic, finely chopped

800g Freshline baby potatoes with herb butter (2x 400g

goulash packets) 8ml dried thyme 1 can chopped tomatoes 1/2 bottle sweet chilli sauce 250 ml red wine or hot beef stock

320g box frozen creamed spinach, thawed

METHOD

1. Brown the ostrich and bacon together lightly in a heated potjie. Add the brandy and allow it to cook off for a few minutes.

2. Layer the onion slices and garlic, followed by the potatoes and herb butter.

4. Gently add the tomato, chilli sauce and wine/stock. Simmer, covered, for 30 minutes.

5. Top with the thawed creamed spinach. Replace the pot lid at an angle, and cook for a further 15 minutes.

6. Gently combine all the pot contents and serve.