Ingredients:

2 garlic cloves, minced
1/4 cup white vinegar
2 tablespoons oil
2 teaspoons ground ancho chile pepper
1 teaspoon dried oregano
1 teaspoon ground cumin
1/4 teaspoon salt
16 ounces trimmed flank steak

Procedure:

In a small bowl, whisk together garlic, vinegar, oil, ground chile, oregano, cumin and salt. In a ziploc bag, add steak and marinade. Remove as much air as you can and seal the bag. Set in the refrigerator for at least 1 hour - making sure to turn once or twice. Preheat your grill to high heat. Place the steak on the grill and cook until desired doneness. Medium doneness will take roughtly 5 to 6 minutes per side. Remove steak from the grill and place on a plate. Cover with foil and let sit for 5 to 10 minutes. Slice thinly against the grain to serve.

Ingredients:

2 – 18 slices of ostrich ham/bacon
6 ready-made small pizza bases
2 tablespoons olive oil
12 – 18 small tomatoes, halved
dried oregano
olive oil
6 eggs
salt and ground black pepper
extra tomato and onion mix (optional)

Procedure:

Place pizza bases on well-oiled baking pans. Moisten the bases with oil and extra tomato and onion mix. Put the Ostrich Bacon and halved tomatoes on top. Add a sprinkling of oregano. Drizzle with olive oil. Bake at a fierce 240 degrees C. near the bottom of the oven for 10 – 15 minutes or until the base is cooked and browned. Meanwhile, fry eggs until just set and then place one egg on top of each cooked pizza. Season with salt and ground black pepper. Serve immediately.

Ingredients:

1 duck
8 tablespoon olive oil
250 ml. dry white wine
3 oranges
salt

Procedure:

Take away fat from duck and wash. Season with salt inside of duck. Put in saucepan with olive oil and brown all over. Then add wine and some water; cook, covered, slowly for about 45-60 minutes. Season with salt. Meanwhile peel an orange. Cut into little strips and boil for some minutes. Drain. Squeeze other 2 oranges and add their juice to duck with boiled little strips. Let it simmer until well reduced. Serve hot .