Ostrich-steak burger with monkey gland sauce
Main Course: Serves 8
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Serves 8
2kg/4lb 8oz ostrich fillet cut into eight
1 litre/13/4pints Coca Cola
100ml/31/2fl oz soy sauce
30g/1oz demerara sugar
Freshly ground black pepper
For the sauce
3 medium onions, chopped
6 medium tomatoes, roughly chopped
Vegetable oil for frying
100ml/31/2fl oz soy sauce
40ml/1fl oz Worcestershire sauce
200ml/7fl oz hot chutney (the best is a South African brand, Mrs Ball's)
2 tablespoons demerara sugar
1 tablespoon white vinegar
2 teaspoons ginger powder
Place ostrich fillets between sheets of clingfilm and flatten slightly with a mallet. Put in a bowl, cover with Coke, soy and sugar. Leave in fridge for 24 hours. Drain and mop dry with kitchen paper and cook over a hot grill, sprinkling with black pepper. It's ready when it starts to stiffen but before it gets too hard.
For the sauce, first fry the chopped onions in oil until soft (the pan can go on the grill), about five minutes. Add the tomatoes and cook for 10 minutes. Add remaining ingredients and simmer, stirring occasionally, for 10 minutes. Thin with water if necessary – the final consistency should be thick like relish.
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