Spiced ostrich fillet

Recipe from: 4/1/2004 12:00:00 AM

Ingredients 18
Servings 6
Time

Ingredients

  • 1.50
    kg
    ostrich fillet
  • CAJUN SPICE MIX
  • 100
    g
    paprika
  • 5
    g
    cayenne pepper
  • 50
    g
    each ground cumin and allspice
  • 20
    g
    ground ginger
  • 15
    g
    garlic powder
  • salt and milled pepper
  • MANGO AND CHILLI SALSA
  • 1
    medium-sized cucumber, cut in half lengthways, deseeded and diced
  • 2
    red peppers, seeded and diced
  • 4
    large mangoes, peeled and diced
  • 10
    ml
    fresh ginger, grated
  • 2
    red chillies, chopped
  • 2
    limes, juice of
  • 30
    ml
    sugar
  • salt and milled pepper to taste
  • 100
    ml
    coriander, roughly chopped
 

Method

 
Mix the Cajun spice ingredients together.
Cut fillet into steaks.
Toss Cajun spices with the meat (do this the night before cooking).
Combine salsa ingredients and refrigerate to infuse.
When you're ready to cook, season the ostrich with salt and pepper.
Brush a heavy-based frying or griddle pan with a little oil and, when it begins to smoke, add the ostrich. (This dish works just as well over open coals.)
Make sure you only have a single layer of steaks, or they won't sear.
Ostrich is best served rare or medium-rare.
Turn as little as possible to ensure you get a caramelised outside and a soft, juicy inside.
Cook for about three minutes on each side or as desired.
Serve with mango salsa (make it by mixing all the ingredients together) and sweet potato wedges.
Nutrition per portion
Energy 2209 kJ Carbohydrate 53 g Protein 56 g Fat 8 g

Store excess spice mixture in an airtight container for up to a month.

 

Read more on: sauté
 

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