Angela Day
On the menu is:
Ostrich fillet with Amarula sauce
Ostrich meatballs in sweet 'n sour sauce
Ostrich curry
Ostrich stir-fry
OSTRICH FILLET WITH AMARULA SAUCE
Serves 4
60g butter
250g button mushrooms, quartered
60ml lemon juice
125ml cream
125ml Amarula cream liqueur
5ml pink peppercorns,slightly crushed
5ml salt
400g tin of gooseberries, drained
500g ostrich fillet medallions
30ml olive oil
salt and pepper
Melt butter in a frying pan until bubbling. Add the mushrooms and fry for a few minutes, until starting to brown.
Add the lemon juice and fry for 2 minutes. Add the cream, cream liqueur, peppercorns and salt and simmer for 5-10 minutes, until thick.
Stir in the gooseberries and heat for 5 minutes.
Brush the ostrich fillets with olive oil and season with salt and pepper.
Heat a frying pan to hot and fry the fillets for 3 minutes a side for rare.
Remove to a plate, cover with tinfoil and allow the meat to rest for 5 minutes.
Place on a serving platter and pour over the sauce.
OSTRICH MEATBALLS IN SWEET 'N SOUR SAUCE
Serves 6
500g ostrich mince
1 small red onion, finely chopped
5ml chopped garlic
5ml grated fresh ginger
a pinch of chilli flakes
10ml sesame oil
20ml soy sauce
5ml salt
125ml chopped fresh coriander
SAUCE:
440g can of pineapple chunks, drained
100ml reserved pineapple juice
250ml orange or mango juice
60ml tomato sauce
15ml fish sauce
15ml brown sugar
30ml cornflour
15ml oil
3-4 cloves garlic, finely chopped
1-2 chillies, seeded and chopped
5ml chopped ginger
1 red onion, cut into 8 wedges
half of a red, yellow and green pepper, cubed
half a punnet of baby tomatoes, halved
60ml chopped fresh coriander
For the meatballs, combine all the ingredients together in a bowl and mix well.
Shape into meatballs and refrigerate for 30 minutes.
Heat some oil in a frying pan and fry, in batches, until browned all over. Set aside.
SAUCE: Combine the pineapple juice, fruit juice, tomato sauce, fish sauce, sugar and cornflour.
In a saucepan, heat 15ml of oil and fry the garlic, chilli and ginger.
Add the onion, peppers, tomatoes and pineapple chunks, then stir-fry for a minute or two. Add the pineapple juice mixture and cook until bubbling.
Add the meatballs to the sauce, cover with the lid and simmer for 5-10 minutes.
Serve sprinkled with coriander.
undefinedOSTRICH CURRY
Serves 4
20ml oil
2 onions, chopped
2 cloves garlic, chopped
2 small green chillies, seededand chopped
15ml chopped ginger
5ml turmeric
5ml chilli powder
10ml ground cumin
10ml ground coriander
30ml water
1kg ostrich goulash, cubed
5ml salt
400g can of chopped tomatoes
400g can of coconut milk
chopped coriander, to serve
poppadoms, to serve
Heat the oil and fry the onions, garlic, chilli and ginger over a medium heat until soft.
Mix spices with water and add to the pan. Stirring, cook over medium heat for a minute.
Add the ostrich and stir to coat with the spice mix.
Add salt, chopped tomatoes and coconut milk. Cover and simmer for 1 hour, until the sauce is thickened and the meat is tender.
Sprinkle with coriander and serve with poppadoms.
To cook poppadoms in the microwave, brush both sides with a little oil.
Put on a piece of paper towel and microwave on high for 50-60 seconds.
OSTRICH STIR-FRY
Serves 4
250g egg noodles
60ml oil
500g ostrich steak medallions cut into strips
1 red onion, cut into wedges
2 cloves garlic, crushed
1-2 chillies, seeded and chopped
1 packet of Chinese stir-fry vegetables
50ml sherry (optional)
50ml soy sauce
50ml oyster sauce
50ml sweet chilli sauce
15ml honey
salt and pepper
50ml chopped fresh coriander
Pour boiling water over noodles and set aside.
Heat half the oil in a wok or large frying pan and fry the ostrich strips, in batches, until browned. Remove and set aside.
Heat the remaining oil in the wok and fry the onion, garlic and chilli until soft.
Add the vegetables and fry until just soft.
Combine the sherry, soy sauce, oyster sauce, sweet chilli sauce and honey, and add to wok.
Drain the noodles and add to the wok together with the meat.
Heat through and season to taste. Serve sprinkled with coriander.
* The Angela Day cookery column is published in The Star, the Cape Argus, the Daily News and the Pretoria News.