Ostrich fillet with a sweet chilli glaze

Recipe from: 5/1/2002 12:00:00 AM
Ingredients 8
Servings 4
Time 30 minutes

Ingredients

  • 1/2 cup sweet chilli sauce
  • 5
    ml
    fresh minced ginger
  • 500
    g
    ostrich fillet or 4 steaks
  • good squeeze of lemon or lime juice
  • fresh coriander or basil
  • long-stemmed broccoli
  • rice vinegar
  • sesame seeds
 

Method

8 minutes
 

Wipe meat with kitchen towelling.
Mix chilli sauce and ginger together and place in a shallow dish.
Add ostrich and allow to marinade for about 30 minutes.
Pour excess marinade into a non-stick pan and heat to bubbling point.
Add ostrich and cook over a high heat, turning once, until cooked to desired readiness - about 6 to 8 minutes for rare.
Don't overcook ostrich: its' low fat content turns it dry and rubbery in the blink of an eye.
About a minute before the end of cooking time, add a squeeze of lemon juice an handful of chopped herbs.
Serve with steamed broccoli which is fab with this dish, drizzle with rice wine vinegar and scatter with toasted sesame seeds.

 

Read more on: sauté
 

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