Ostrich Kefta & Red Velvet Muffins


Ostrich Kefta

You will need:

1kg Klein Karoo Ostrich Mince (If you are in the UK, any Ostrich Mince from a good quality butcher’s will be fine)
1 onion, finely chopped, 2 cloves garlic, finely chopped
2 tablespoons finely chopped fresh flat leaf parsley and of fresh coriander leaves
½ teaspoon cayenne pepper, ground pepperand ginger and cardamom
1 teaspoon of ground cumin and of paprika

2 tablespoons olive oil
1 onion, finely chopped
2 cloves garlic, finely chopped
2 teaspoons ground cinnamon
1 teaspoon paprika
2 x 425 g cans chopped tomatoes
2 teaspoons harissa
4 tablespoons chopped fresh coriander leaves
2 tablespoons apricot jam


  1. Preheat the oven to a moderate 180 ºC (350 ºF/Gas 4). Lightly grease two baking trays. Place the ostrich mince, onion, garlic,   herbs and spices in a bowl and mix together well. Season with salt and pepper.
  2. Roll tablespoons of the mixture into balls and place on the prepared trays. Bake for 18 – 20 minutes, or until browned.
  3. Meanwhile, to make the sauce, heat the oil in a large saucepan, add the onion and cook over medium heat for 5 minutes, or until soft. Add the garlic, cumin, cinnamon and paprika, and cook for 1 minute, or until fragrant.
  4. Stir in the tomato, harissa and apricot jam and bring to the boil. Reduce the heat and simmer for 20 minutes, then add the meatballs and simmer for 10 minutes, or until cooked through. Stir in the coriander, season well and serve.

Red Velvet Muffins

You will need:
1 ½ cups caster sugar
100g butter
2 eggs
2 1/4 cups cake flour
2 Tbs cocoa
1 tsp bicarbonate of soda
1 tsp baking powder
1/2 tsp salt
1 cup buttermilk
1 Tbs red food colouring
1 tsp vanilla extract
1 tsp white vinegar


  1. Preheat oven to 180°C. Line muffin trays with silicone or paper cupcake holders.
  2.  In a medium bowl beat butter and sugar until light and fluffy.
  3. Add the eggs one at a time. Beat each one in fully.
  4. In another bowl, sift together all the remaining dry ingredients – flour, cocoa, salt, bicarb and baking powder.
  5. In a third large bowl, whisk together the remaining wet ingredients – buttermilk, vanilla, vinegar and food colouring. Use the wet ingredients bowl as the main mixing bowl.
  6. Add small amount of the flour mixture and butter mixture alternately, beating well after each addition. You should start and end with the flour mixture (I’m not sure if it makes a difference, but it worked, so I’m sticking to my story).
  7. Fill the cupcake holders, Bake for 18-20 minutes. A skewer should come out clean. Allow the cupcakes to cool before icing.

And now for the best part … the icing!
You will need:
100g butter
2 cups icing sugar
250g cream cheese (make sure it’s not the silly low fat version – I have made this mistake and it is not solid enough)
Beat together and smother your delightful red cupcakes in the creamy goodness.

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