BAKED OSTRICH MEATBALLS ON PARSNIP MASH

Ingredients

1/2 large onion, chopped 1 egg, lightly beaten 500 g ostrich mince 1 400g tin chopped tomatoes 2 Tbsp tomato paste 100 g Italian parsley,finely chopped 4 cloves organic garlic, crushed 6 turnips, cut into chunks 250 g potatoes, washed and peeled 2 sticks celery, chopped 1/2 cup organic chicken stock olive oil, to drizzle sea salt and freshly ground black pepper, to taste watercress, to serve

Cooking Instructions

Preheat the oven to 190°C.In a saucepan over a low heat, gently soften the onion in the oil. Stir in the garlic. Crumble the bread and soak it in the stock. Mash together and allow to cool. Mix with the beaten egg, onion and garlic, and mince. Season to taste. Form into 10 to 12 tennis ballsized rounds and coat with flour. Place in an oiled baking pan, cover with the sauce and bake for 30 minutes or until just cooked and nicely coloured. Garnish with parsley. To make the turnip, potato and celery mash: Simmer the vegetables in salted water for 20 minutes or until tender. Drain, then place on the turned-off hob to “dry”. Pour in the stock and oil and mash roughly, seasoning to taste. Garnish with watercress.

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