Grilled Ostrich on pap with marmalade served on frying pans


  • 4 thick ostrich fillets
  • 2 tablespoons olive oil
  • salt, pepper to season
  • 2 tablespoons butter
  • Apricot jam
  • 1/4 cup brandy
  • 1 onion diced
  • 1 tablespoon granadilla pulp
  • 60g dried apricots
  • 2 tablespoons sweet chilli sauce
  • handful baby herbs/beetroot shoots for garnish
  • For the pap
    • 2 cups mielie meal
    • 6 cups water


  1. Heat the oil in a griddled frying pan and grill the seasoned ostrich fillets for about 3-4 minutes on each side, keeping them rare as overcooking can toughen the meat.
  2. For the sauce, melt the butter in a pot and sweat the onions until glossy.
  3. Add the apricot jam, sweet chilli sauce, granadilla pulp and dried apricots and mix to combine.
  4. Add the brandy and mix, boiling on low heat until the sauce is perfectly thickened.
  5. For the pap, boil the water in a heavy bottomed pot and once rapidly boiling add the mielie meal and mix.
  6. Close the lid, lower the heat for about 20 minutes, and stir every 3 minutes ensuring that there are no lumps.