|800 g||ostrich fillet|
|2 tots||fresh chillies — 573|
|salt and freshly ground black pepper|
|6||nectarines or peaches - ripe, stoned and halved|
|1||fresh rocket leaves|
|3||feta cheese — rounds|
|olive oil — for drizzling|
Splash the olive oil over the ostrich fillets and toss them around so that they are coated with oil on all sides.
Now season them all over with salt and pepper.
Use a brush or your recently washed hands to also coat the cut side of the nectarine halves with olive oil.
Over a very hot fire, braai the fillets for 4–5 mins a side, then take them off the heat and let them rest for at least 10 mins.
The idea is that you serve meat that has a great flavour from the fact that it was braaied.
Ostrich meat can be enjoyed medium rare, but you can also braai it medium with an internal temperature of 70 °C.
On less heat (set the grid higher and/or scrape away some coals), braai the nectarines cut side down for about 2 mins, just to give them some colour.
Slice the fillets into very thin slivers, showing off the pink insides.
For this you’ll need a very sharp knife so, if you don’t have one yet, buy a knife sharpener or new knife or both.
Now put the salad together using all of the other ingredients.
Finish with a drizzle of some olive oil and balsamic reduction or balsamic vinegar.
TIP: For a special day, say for example Valentine’s Day, substitute the nectarines/peaches with strawberries, as they also go well with braaied ostrich.
If on any normal day you can’t get hold of ostrich fillet for this recipe, just use normal beef fillet and braai it medium rare.
Recipe extract from Jan Braai’s Red Hot cookbook, published by Bookstorm.