Hot Thai Ostrich Fillet 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 Fillets
- 1 pinch Freshly ground Black Pepper
- 1 1/2 cup Torn Mint leaves
- 1 large Red Onion
- 2 Red Chillis
- 1 Lemons, freshly squeezed
- 30 ml Fish Sauce
- 5 ml Sugar
- 1 handful Mixed greens
- 1 cup Cherry Tomatoes
- 2 tablespoons Roughly chopped roasted Peanuts
- 1 Red Chilli, halved
- Lime wedges for serving
- Baste the fillets lightly with olive oil.
- Season with pepper and cook in a hot griddle pan or under a preheated grill for 5 minutes on each side or until done to your prefered taste.
- Remove from the pan and leave to stand for 10 minutes.
- Cut the fillets into very thin slices and place in a bowl with the remaining meat juices.
- Meanwhile, combine the mint leaves with the onions, chillis, lime or lemon juice, fish sauce and sugar.
- Stir well and add to the ostrich fillet slices, toss to combine the ingredients.
- Toss the seasoned fillets strips with the mixed salad greens and cherry tomatoes, scatter peanuts and chopped chilli bits on top.
- Serve with lime wedges.