Asian Style Seared Ostrich Salad
PREPARING OSTRICH FILLET OR STEAK
Open the Klein Karoo vacuum-sealed ostrich meat pack and leave to stand for five minutes. Separate individual portions. Lightly baste with olive oil. Heat a heavy-based or grill pan until very hot. If braaiing, the coals should be very hot. Place the fillets or steaks in the pan or on the grid and seal both sides. Turn meat frequently on each side until done as preferred. Use tongs for turning, not a fork, to prevent loss of meat juices. Once the meat is sealed, sprinkle with seasoning. Remove from heat. Again baste lightly with olive oil. Cover and leave to rest for five minutes before serving with a sauce of your choice.
The low intramuscular fat content of ostrich meat may result in a slightly drier meat. Don’t confuse this with toughness, and remember salt and seasoning draw moisture – so be sure to season after sealing the meat. Ostrich meat should be cooked at the highest possible temperature for the shortest possible time. If overcooked (well done), ostrich meat will become dry. The perfect ostrich fillet or steak is pink to rare, moist and tender. Ideally, steak and fillet should be served medium rare. Enjoy the taste!
Cooking times – stove top and braai:
Rare: 2 minutes per side
Medium rare: 3 minutes per side
Medium: 4 minutes per side
(Time based on a fillet or steak with a thickness of ± 2 cm)
How to prepare ostrich fillet
Open the vacuum-sealed portioned ostrich meat packet and leave to stand for 5 minutes. Separate individual cuts. Lightly baste with olive oil. Heat a heavy-base or griddle pan until very hot. If you are having a barbeque, the coals should be very hot. Place the fillets or steaks in the pan or on the grid and seal both sides. Turn meat twice on each side until done as preferred. Use tongs for turning, not a fork, to prevent loss of meat juices. Once the meat is sealed, sprinkle with seasoning. Remove from heat. Again baste lightly with olive oil. Cover and leave to rest for 5 minutes in a warm place before serving.
- 500 g Klein Karoo Ostrich Fillet, browned and roasted to rare
- 1 1/2 cup Mint
- 1 Red Onion, thinly sliced
- 3 Spring Onion, sliced
- 1 Red Pepper, de-pithed and sliced
- 250 g Rose Tomatoes, peeled and halved
- 2 parts Limes, juice and zest
- 10 ml Garlic, crushed
- 5 ml Ginger, grated
- 5 ml Chilli, chopped
- 10 g Corriander
- 10 ml Fish Sauce
- 5 ml Sugar
- 1 handful Nest glass vermicelli rice noodles, blanched
- Cook ostrich to medium rare. Allow to cool and slice into wafer thin slices about 5cm x 5cm. Place in a bowl with mint, onion and pepper and tomatoes.
- Combine dressing ingredients in a screw top jar and shake well. Pour over noodles and leave at room temperature for 1 hour.
- Garnish with chilli flowers and spring onion curls.