Drunken Ostrich Sosatie with Steamed Bread

My inspiration for this blog is blogging. I have now done two blog submissions at the homes of relatives. For the first time they have had to endure the build-up to presenting a blog post – the planning around ingredients, shopping, not understanding why tinned is not a substitution for fresh, all before a pot is put on the stove.
The biggest eye-opener is the styling. Hungry people are waiting to eat while I search for the most photogenic sosatie, slicing the bread just right, artistically placing sauce and laying leaves of thyme all in just the right place. Then getting torches, cellphones, backgrounds in place and taking more pictures than mouthfuls – this is all in the hope of capturing one perfect shot.
To all those out there that have never tried this, please spare a moment next time you read a blog to pass judgement on the quality of the photography. Most of us are doing the best we can with bad light, impatient families and little experience.

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Drunken Ostrich Sosatie with Steamed Bread

For the Drunken Ostrich Marinade

500g ostrich sausage
4 cloves garlic, roughly chopped
2 tbsp fresh rosemary and thyme, chopped
100ml PnP chutney
200ml Drostdy-Hof Claret Select
3 green chillies, chopped
2,5ml ground black pepper
250g PnP mixed dried fruit without the prunes
3 large brown mushrooms, cleaned and quartered

Drunken Ostrich Marinade
Mix all ingredients together and marinade for 4-6 hours.
When ready to cook, thread sausage, mushrooms and dried fruit on to a bamboo stick.
Cook over medium hot coals, brushing with marinade while cooking.

For the Steamed Bread

100g soft salted butter
3 tbsp sugar
3 eggs
2 tbsp fresh rosemary, finely chopped
2 tbsp PnP chutney
1 clove garlic, finely chopped
2 green chillies, finely chopped
5ml salt
250ml self-raising flour
350ml maize meal
5ml baking powder
100-120ml milk

Steamed bread

Cream together butter and sugar. Add rest of ingredients except milk.
Mix well and add enough milk to make a medium-soft batter.
Grease steamer well with butter.
Steam over boiling water for 35-45 minutes, checking water levels occasionally.
Test with a skewer to check if done. It should come out clean.

For the Tomato and Red Pepper Sauce

3 green chillies, finely chopped
3 cloves garlic, finely chopped
4 large plum tomatoes, skinned and chopped
1 large red pepper, chargrilled, skinned and chopped
2 tbsp fresh rosemary and thyme, chopped
2 tbsp PnP chutney
1 tbsp sugar
Salt and black pepper

Tomato and red pepper sauce
Fry garlic and chillies for 30 seconds.
Add rest of ingredients and simmer for 1 hour.
Add a little water if necessary while cooking.