I woke up op Monday morning just after five, with the birds singing. I must admit I was initially not very impressed, because I really wanted to sleep a little longer. Eventually I gave up, made some coffee and went to sit outside.
Although it was still dark and really not warm, I thought that at last spring has sprung in Cape Town. I could smell yesterday-today-and tomorrow and jasmine. There was a tinkling in the air and freshness that only spring can bring.
Unfortunately the thoughts of eating salads alfresco soon vanished, since it started raining again on Wednesday. I guess it is back to stews and soups for the Capetonians for a little longer!
I made this ostrich neck stew since ostrich meat is a healthy red meat. It is high in protein, low in fat, calories, and cholesterol. Ostrich is even lower in fat than skinless chicken and it is high in iron.
- 1.5kg sliced ostrich neck
- 30ml oil
- 2 onions
- 125g mushrooms
- 2 garlic bulbs
- 6 whole cloves
- 2 cinnamon sticks
- 2 bayleaves
- 4 potatoes, peeled and quartered
- 2 carrots, peeled and sliced
- 1 celery stick, sliced
- 125ml dry red wine
- 400ml beef stock
- 1 tin Rhodes tomatoes with chillies
- Salt and black pepper
- 1 tin cannellini beans
- Heat the oil in a large pot and brown the ostrich neck in batches, until brown on all sides. Remove the neck from the pot.
- Brown the onions and mushrooms and add the garlic and all the spices.
- Return the meat to the pot with the vegetables, red wine, beef stock and tinned tomatoes.
- Season with salt and black pepper to taste and simmer for 2 hours.
- Add the cannellini beans and simmer for another 30 minutes.
- Serve with rice, crusty bread or mealie pap.