Ostrich & Avocado Salad
500 g Ostrich Fillet
30 ml butter
250 g schrimps or prawns. Peeled and boiled
15 ml parsley flakes
5 ml (1tsp) grated Parmesan cheese
2ml mixed spices
1 avocado peeled and sliced
3 pears pared and sliced
choice of dressing
Slightly flatten the fillet between two sheets of wax paper using a wooden or rubber mallet and cut it into 2,5 cm thick slices.
Melt the butter in a skillet and add the ostrich, shrimps, parsley, cheese and spices.
Saute´ until the meat and shrimps are cooked.
Drain on paper towel. Place in the refrigerator to cool.Arrange lettuce leaves on a salad plates. Place meat, shrimps, avocado slices and pear slices on top o the lettuce. Drizzle on dressing and serve cold!
60 ml oil
2-3 onions sliced
3 garlic cloves bruised
30 ml mild curry powder
1 small chilli
1 piece fresh ginger, finely chopped
2 bay leaves or lemon leaves
350 ml. Vinegar
30 ml apricot jam
500 ml milk
1,5 kg venison from leg, cut in 2-3 cm cubes
250 g pork lard, cut into 2-3 cm pices
125 soft dried apricots
Heat the oil in a saucepan and sauté the onions over moderate heat for about 15 minutes until soft and glossy. Add the garlic, curry powder, chilli, ginger and bay leaves and stir-fry for three minutes. Add the vinegar and apricot jam. Bring to the boil. Slimmer for 10 minutes. Remove from the heat and allow to cool. Stir in the milk. In the meantime, skewer the meat cubes, lard and apricots onto wooden sosatie sticks.
A fresh lemon leaf can be added between the ingredients. Place the sosaties in a suitable bowl and cover with the marinade. Seal with cling wrap and refrigerate for at least one day, preferably two. Grill slowly over moderate coals.