Carb Conscious Archives

Ostrich recipes

Ostrich fillet, spiced mango and tamarind relish and walnut raita

20 minutes

Organic pumpkin-and-corn soup

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 30 minutes

Ingredients

1 organic onion, chopped
2 T organic olive oil
1 x 500 g punnet ready-to-use organic-pumpkin chunks
4 cobs organic corn
4 cups organic-vegetable stock
4 T organic cream
sea salt and freshly ground black pepper, to taste
organic Cheddar, grated, for serving

Method

Gently cook the onion in the heated oil, until limp but still pale. Stir in the garlic then add the pumpkin. Cover then gently cook for 5 to 10 minutes.
Slice the corn kernels off the cobs and discard the silk. To the pot, add three quarters of the corn kernels as well as the stock. Half cover then simmer for 20 minutes, or until the pumpkin is tender.
Meanwhile, roughly blend the remaining corn with the cream. Blend the soup until smooth then check seasoning. Reheat if necessary. Spoon over the corn-and-cream mixture and serve with grated Cheddar.

Cook’s tip: Serve with organic digestive
biscuits or organic cheese-and-walnut bites.

Per serving: 1238.1kJ, 7.7g protein, 18.8g fat, 23.7g carbs

TASTE’s take:
Fresh organic chicken and vegetable stocks form the basis of these robust one-pot winter soups and broths.

Chicken-and-radish stew

Coconut and ginger sweet potato soup

Tuna-and-fennel pasta

Seared Calamari, baby marrow and chilli salad

Sweet melon and pomegranate salad with caper berries

Stuffed lamb loin fillet with parmesan and caper crust

Baked brinjal with ham and gruyere

Roast ratatouille, lamb and spinach salad

Ostrich fillet, spiced mango and tamarind relish and walnut raita

Grilled fish with pan-braised yellow vegetables

Baked chicken in verjuice with grape salsa

Seared calamari and vegetables on cos

Caramelised leek and chicken coconut curry

Chargrilled sirloin steaks with curry oil

Organic pumpkin-and-corn soup

Organic pumpkin-and-corn soup

Ingredients

Method