Ostrish spade braai

Take a spade (not a shovel) and put it directly on the coals to sterilise it. When it’s piping hot, wipe off any sand or grit with a kitchen towel and put it back on the coals to keep it hot.You’ll need:2 x 200g ostrich filletsOlive oil4 very ripe tomatoes1 bottle of brandy2 stale bruschetta4 garlic clovesHandful of salad leaves (including rocket)1 onion, cut into thin slices1 spadeMethodRub the fillets in olive oil and place them on the spade. They’re going to sizzle, that’s the whole idea. Let them cook for about three to four minutes a side (ostrich should be served rare). Then comes the interesting part.Standing back, flambé the steaks by pouring about two tots of brandy over them. This will create a big flame, so be careful. Once the brandy’s burnt off, remove the fillets and let them rest so that all the juices are absorbed into the meat before you cut it). Cut the bruschetta in half and toast them on the fire until crispy. If you don’t have a grid, you can also toast your bread on the spade. Cut the tomatoes in half and rub them onto the toasted bread so all the juices and fresh of the tomato are mashed in. Put a layer of salad leaves on the bread. Slice the fillets thinly and layer them on top of the leaves. Roughly arrange slices of onion on top, drizzle with olive oil and eat immediately.

#ostrich #braai