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Stay Healthy This Winter With Delicious Treats (part 2) - Ostrich & prune stew, Apple & Berry CrumBle

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Ostrich & prune stew

You can replace the ostrich meat in this recipe with stewing beef or even chicken thigh meat. The prunes in the stew help keep you regular if you’re battling with constipation

Ostrich & prune stew

Ostrich & prune stew

·         4 tablespoons olive oil

·         5 pickling onions, peeled and cut in half

·         125g button mushrooms

·         500g ostrich steaks, cut into cubes

·         2 tablespoons cake flour

·         Salt & pepper to taste

·         125g pitted prunes

·         1 cup (250ml) beef or chicken stock

Preheat oven to 180°C.

Heat olive oil in a cast iron (or other ovenproof) casserole and fry onions on medium heat until golden brown. Increase heat to high and fry the mushrooms for 2-4 minutes.

In the meantime, season the ostrich cubes with salt and pepper then sprinkle flour over.

Remove onions and mushrooms from casserole and brown meat in the same casserole dish in batches. Remove from heat, add onions and mushrooms back into casserole, and then add prunes. Pour stock over and place in oven.

Bake for 45 minutes to an hour. Remove and serve with rice or mashed potato.

Apple & Berry CrumBle

This is a super-boost dessert because of the fresh fruit, especially the berries packed with anti-oxidants and the cinnamon which helps to regulate blood sugar levels. To make it even healthier, you can cut down the sugar or even make it without added sugar

Apple & Berry CrumBle

Apple & Berry CrumBle

·         2 pears, peeled, cored and chopped into bite-sized pieces

·         1 apple, peeled, cored and chopped into bite-sized pieces

·         1 packet (400g) frozen mixed berries

·         ½ teaspoon ground cinnamon

·         ¼ cup sugar

·         For the crumble:

·         100g cake flour

·         50g butter

·         60g muesli

·         2 tablespoons golden brown sugar

Preheat oven to 180°C.

Mix the pears, apple, berries, cinnamon and sugar in a bowl.

For the crumble topping: In a medium sized bowl, rub together the flour and butter using your finger-tips, until it resembles bread crumbs. Add the muesli and sugar and set aside.

Spoon a generous amount of crumble topping onto each pudding, place on a baking sheet and bake for 20-30 minutes or until the topping is golden brown. Serve immediately with thick cream or custard.

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