Name: Roast pepper and ostrich meatballs with flatbread
Prep time: 45 min
Cook time: 25 min
Total time: 70 min
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 280 g self-raising flour; Bicarbonate of soda pinch; 1 tsp sea salt; 1/2 cup Buttermilk; 3/4 cup water warm; 3 fresh chillies; salt; 500 g ostrich mince; 2 tsp ground cumin ground; 1/2 tsp paprika; 2 tsp fresh oregano; sea salt and freshly ground black pepper; vegetable oil for frying; 6 peppers roasted, peeled and sliced; 2 fresh chillies; 1 tbsp red wine vinegar red wine; 1/2 cup Greek yoghurt; red onion sliced, to serve; rocket to serve

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Ingredients (19)

FLATBREAD:

280 g	self-raising flour
	Bicarbonate of soda — pinch
1 tsp	sea salt
1/2 cup	Buttermilk
3/4 cup	water — warm
3	fresh chillies
	salt

MEATBALLS:

500 g	ostrich mince
2 tsp	ground cumin — ground
1/2 tsp	paprika
2 tsp	fresh oregano
	sea salt and freshly ground black pepper
	vegetable oil — for frying
6	peppers — roasted, peeled and sliced
2	fresh chillies
1 tbsp	red wine vinegar — red wine
1/2 cup	Greek yoghurt
	red onion — sliced, to serve
	rocket — to serve

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Method:

Sift the flour, bicarb and salt into a bowl, then stir in the buttermilk, warm water and olive oil. Mix well to combine.

Place on a floured surface and knead for 2–3 min, cover with clingfilm and allow to rest for 20 min in the fridge.

Divide dough into 6 small balls; roll out each ball into a thin oval shape.

Heat a pan, brush bread with oil, and cook for 1–1½ minutes on each side in the pan. Remove and sprinkle with rock salt.

For the ostrich, place the mince and spices into a bowl, season well and stir to combine. Roll the mince into 24 small balls.

Heat some vegetable oil in a frying pan. Add the meatballs and cook until golden and cooked through. Drain on paper towel.

For the peppers:
Drizzle with olive oil and red wine vinegar; season well.

To assemble:
Place a flatbread on a plate, top with peppers, meatballs, red onions, yoghurt and rocket.

To serve:
Serve immediately, with extra yoghurt.

Words and image:Fairlady magazine

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