Wednesday 23 July 2014

Ostrich fillet in nartjie sauce



Ostrich fillet in nartjie sauce: Ostrich meat is very low in fat and cholesterol. For a healthy meal try it with nartjie sauce.
                                                                                                                                 
Serves 4:
500 g. ostrich fillet 5-7ml (l-l½tsp)                                                                
beef stock powder                                                                                                 
juice and grated peel of 1 large orange               

                                            
65 ml (cup) medium cream sherry                                                                    
15ml(1tbsp) honey                                                                                        
milled black pepper                                                                                              
30ml(2tbsp) sunflower oil                                                                                  
2 nartjies, peeled and segmented
                                                                                                                             
Rub ostrich fillet with beef stock powder and place in a shallow dish.  Mix orange juice and peel, sherry, honey and black pepper. Pour over fillet and marinate for at least 1 hour, if possible. Preheat oven to 200 °C. Pour oil into a roasting pan and heat in oven for a minute or two. Remove fillet from marinade and place in hot oil.  Roast for about 5 minutes, brush with marinade, add nartjie segments and roast for a further 5-10 minutes, or until cooked. Serve with roast potatoes and steamed vegetables.