Allow the fillets to rest at room temperature. Mix the oyster sauce and chilli in a saucer or shallow dish and set aside.Vegetables:
Mix all the dressing ingredients together with a small whisk or fork. Taste and adjust accordingly. Dress warm veggies. For the Rosti:
Steam the grated sweet potato in a suitable container in the microwave for 3 minutes. You want it to soften but not turn mushy. Spread evenly on a tray and allow to cool in a ventilated area. This prevents stickiness.
In a bowl, mix all the rosti ingredients, including the sweet potato. Season well.Shape into small, flat patties. You can decide how big or small you’d like them.
In a non-stick pan on medium-high heat, add oil. Fry the patties, pressing down with a spatula or lifter to brown. Flip each rosti over carefully and brown the other side. Drain on paper towels and keep warm in warmer drawer if possible.
Place fillets in oyster sauce chilli marinade for 20 seconds a side.
You don’t want to allow the salt of the marinade to draw out the
moisture and dry out the meat.
Heat a pan on medium high and add 2 T olive oil. Fry the steaks till required doneness is achieved. Ostrich should not
be cooked beyond the “medium” stage, as the meat toughens up.
Sprinkle with sesame seeds, allow to rest for a minute and then
slice. The seeds may attach to the knife, sprinkle more on the top of
the slices when you serve.
Arrange ostrich slices on warm sweet potato rosti and serve with vegetables in Asian style dressing.
Reprinted with permission of The Food and the Fabulous. To
see more recipes, click here.