Ostrich chilli con carne with semolina topping

Recipe from: 05 July 2012

Ingredients 34
Servings 6
Time 00:30

Ingredients

  • 3
    Tbs
    olive oil
  • 1
    medium onion - diced
  • 4
    cloves garlic - chopped finely
  • 1
    cinnamon stick
  • 4
    cardamoms - crushed
  • 3
    bay leaves
  • 1
    star anise
  • 1
    tsp
    ground cumin
  • 1
    tsp
    ground coriander
  • 300
    g
    dry cured bacon diced
  • 500
    g
    ostrich mince
  • 1
    Tbs
    cacao powder
  • 1
    tsp
    ground cinnamon
  • 1
    tsp
    crushed dry chilies
  • 2
    red chillies - chopped finely
  • 2
    Tbs
    chilli chocolate chipotle sauce (optional)
  • 4
    roma tomatoes chopped
  • 1
    can
    chopped peeled tomatoes
  • 1
    tsp
    sugar
  • 1
    can
    red kidney beans
  • 200
    ml
    water
  • 2
    Tbs
    finely chopped coriander
  • Salt - to taste
  • semolina topping:
  • 1
    tsp
    salt
  • 500
    g
    semolina
  • 2
    Tbs
    cake flour
  • 1
    tsp
    ground cinnamon
  • 4
    tsp
    baking powder
  • 3
    Tbs
    olive oil
  • 1
    tsp
    honey
  • 2
    large free range eggs
  • 500
    ml
    natural yoghurt (low fat is perfect)
  • 1
    cup
    grated cheddar or mixture of sharp cheeses
 

Method

01:00
 
Heat a very large, deep saucepan or shallow pot (oven proof) on medium and add 2 tablespoons of olive oil. Add the onions and fry till they turn translucent, stirring occasionally.

Add cinnamon stick, aniseed, cardamom and bay leaves.

When onions start to brown add garlic. Stir for 30 seconds, careful not to let the garlic burn. Remove from pot and set aside in a bowl or plate.

In same saucepan add 1 tablespoon olive oil. Add bacon (dry with paper towels if needed) and fry until starting to crisp, set aside

In same pan add ostrich mince (isn’t this fantastic – one pot cooking!)

Fry for 4 minutes on medium-high heat Add cumin, coriander, chili flakes and fresh chili and salt to taste.

Keep stirring.  After 4-5 minutes add cinnamon powder, cacao powder and chili chocolate sauce and stir to mix well.

Return the onions and bacon to the mince, with the spices. (will add flavour during baking)

Add fresh tomato and canned tomato, water and sugar. Cook for 5-6 minutes on medium-high and then add the beans and turn the heat down to low.

Add coriander and recheck the seasoning. Remove pot from heat.

Preheat the oven to 180°C.

For the semolina topping:
Whisk eggs with a fork until blended. Add dry ingredients to a large bowl, followed by wet ingredients.

Add cheese and mix all the components together with a rubber spatula until a thick, gloopy batter forms. Try to dissolve lumps, if any. It will not make a  very wet batter.

Top chilli mince with semolina batter evenly and bake in oven for 25-30 minutes until bread is slightly golden and firm.

Serve with créme fraiche and fresh coriander.

Reprinted with permission of The Food and the Fabulous. To see more recipes, click here.


 

Read more on: recipe  |  sauté  |  bake  |  pork  |  meat
 

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