Ostrich Fillet, Tomatoes And Cannellini Beans

Sink your teeth into this juicy dish
 



 
 
 
 

Method

 

Serves 4

  • 500g ostrich fillet, cubed
  • sea salt and black pepper
  • 1 tbsp fresh oregano, chopped
  • juice and grated zest of 1 lemon
  • 2 garlic cloves, crushed
  • ¼ cup extra virgin olive oil
  • 4 to 5 long fresh rosemary sprigs for skewers

For The Salad

  • 500g vine tomatoes
  • 400g tin cannellini beans, drained and  rinsed
  • 10g chives, chopped
  • 50g black olives

For The Dressing

  • 1 garlic clove, crushed
  • 1 tbsp balsamic vinegar
  • ¼ cup extra virgin olive oil

1 Place the ostrich cubes in a shallow bowl and season well. In a bowl whisk together the oregano, lemon juice and zest, garlic and olive oil, pour over the ostrich. Allow to stand for 20 minutes.

2 Thread the cubes onto the rosemary skewers or pre-soaked kebab sticks.

3 Heat a griddle pan, cook ostrich for 2 to 3 minutes on each side, remove and set aside to rest.

4 For The Salad Brush the tomatoes with olive oil, griddle for 4 to 5 minutes; remove and season. Place the beans, chives and olives in a bowl.

5 For The Dressing Whisk together all the ingredients and pour over the beans.

6 To Serve Serve the kebabs with the salad and top with the tomatoes.

Text and image: Fairlady

 

 

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