Recipe for a Wellington made with ostrich steaks on the braai
For the crepes:
1 cup of cake flour
½ teaspoon of baking powder
1 free-range egg
¾ cup of water
2 tablespoons of canola oil
For the pate:
a couple of knobs of butter
1 large onion, finely chopped
2 cloves garlic, crushed and chopped
a couple of sprigs of
200 g chicken livers
a splash of KWV Brandy
100 ml fresh cream
salt and pepper to taste
a small handful of fresh parsley, chopped
For the Rest:
1 roll of puff pastry
4 ostrich fillet steaks
1 free-range egg, beaten
A traditional Wellington. Done on a braai. Move over England, we’ve got this! We might not be great at football, but certain things – like rugby and how to actually cook meat – should be left to the ones who know how to do it.
Start off by making the crepes. Mix together all the ingredients until you have a lump-free batter. Grease a fireproof pan, place over moderate to hot coals and, once hot, scoop a spoonful of batter inside. Thinly spread the mixture by swirling the pan. Once cooked on the one side (this shouldn’t take more than a minute or two) flip the crepe and cook the other side.
Keep repeating until you’ve used up all the batter. There will probably be a couple of extra ones so, if you want to, sprinkle with cinnamon sugar and have a quick snack.
Once your crepes are done, it’s time to make the chicken liver pate. Heat a fireproof pan over moderate to hot coals, add a knob of butter and sauté the onion until soft, then stir through the garlic and thyme.
Next, add the chicken livers and, just before they’re cooked through (about 10 minutes), pour in a shot of brandy and flambé. Once the flames have died down, pour in the cream, let it simmer for a couple more minutes or until the sauce has thickened slightly.
Remove the livers from the heat and season to taste. While they’re still hot, blitz them in a blender or if you don’t have a blender, chop them very finely and stir through another knob of butter and chopped fresh parsley. If you want the pâté to be a little richer, add some cream cheese.
And now the rest. You’re going to make four individual Wellingtons using the four steaks. Roll out the sheet of puff pastry – as thinly as you can and big enough to cover each steak –then lay a crêpe on top of each pastry. Generously spread pâté over the crêpes, then place an ostrich fillet steak on top of each crêpe.
Roll the pastry over so that you cover the whole steak, then tuck in the edges and brush with egg wash to secure in place. Put the Wellies to the side to rest (if you don’t, the puff pastry will shrink when you bake it).
After about 20 minutes, pop them into a kassie and bake over moderate coals until golden brown – but be careful you don’t overdo it, you want the fillet to be medium (at most).
Whats a kassie?
The kassie is great to use for roasting and baking, but because it has a lid, it’s a great little smoker too. Build your own and then place the kassie on it’s belly straight onto medium to hot coals. To build a kassie you will need:
1 x 25 litre brand new and empty paint drum with lid (make sure it isn’t plastic coated)
1 x wire rack that will fit sideways into the paint drum.
Simply place your grid in the kassie and place it on its belly straight onto medium to hot coals. With the lid closed, this will allow your food to bake!
Extracted from Road Tripping by Justin Bonello, written by Helena Lombard (Penguin). Photographs © Cooked in Africa Films