Try delicious ostrich - recipes

Published Aug 31, 2015

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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.

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OSTRICH 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.

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