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.
- 125 g Rare Klein Karoo Ostrich Fillet or Steak
- 1 cup Short grain white rice
- 2 cups Water
- 2 tablespoons Rice Vinegar
- 1 tablespoon Salt
- 3 sheets Nori
- 1 teaspoon Wasabi (optional)
- 1 small Lebanese Cucumber, peeled
- 0.5 small Avocado
- 0.25 cup Pickled Ginger
- 1 Soy Sauce for dipping
- Wash the rice in cold water, drain well.
- Place the rice and water in a medium pan. Bring to the boil, reduce heat and simmer uncovered for 4 – 5 minutes or until all of the water has boiled off. Cover, reduce to a low heat and cook for another 4 – 5 minutes. Remove pan from heat and allow to cool. Stir combined vinegar, sugar and salt into the rice.
- Working on a flat serface, place one sheet of Nori onto a piece of greaseproof paper. Place a quarter of the rice along one end of the Nori, leaving a 2 cm border around the three sides.
- Spread a very small amount of wasabi down the centre of the rice.
- Cut the rare ostrich meat into thin strips, and the cucumber and the avocado into small pieces. Place the pieces of ostrich meat, cucumber, avocado and ginger over the wasabi.
- Using the paper as a guide, roll up firmly from the bottom, enclosing the ingredients within the rice.
- Press the edges of the Nori to seal. Use a sharp flat-bladed or electric knife to cut the roll into 2,5 cm rounds.
- Repeat the process with the remaining ingredients.
- Serve Shasheem with small shallow bowls of soy sauce, or extra wasabi mixed with the soy sauce, for dipping.
Recipe by: Conrad de Wet