Ostrich And Vegetable Sosaties Recipe

Name: Ostrich And Vegetable Sosaties
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 lbs ostrich fillets; 1 large red bell pepper; 1 large green bell pepper; 1 large yellow bell pepper; 1 corn on the cob; 4 small zucchini; 4 small pattypan squash; For the Meat and Vegetable Marinades; 1 ounce fresh coriander; 2 teaspoons salt (to taste); 300 ml olive oil; 12 large garlic cloves; 225 g apricot jam; 2 teaspoons ground cumin; 90 ml south african wine (pinotage or other fruity red wine); 150 ml lemon juice, in flat metal skewers

Servings: persons

2 1/4 lbs ostrich fillets
1 large red bell pepper
1 large green bell pepper
1 large yellow bell pepper
1 corn on the cob
4 small zucchini
4 small pattypan squash
For the Meat and Vegetable Marinades
1 ounce fresh coriander
2 teaspoons salt (to taste)
300 ml olive oil
12 large garlic cloves
225 g apricot jam
2 teaspoons ground cumin
90 ml south african wine (pinotage or other fruity red wine)
150 ml lemon juice, in flat metal skewers

1
Put half the coriander for the marinade, salt, oil and garlic into a food processor with all the jam, cumin and red wine and blend until smooth.
2
Cut the ostrich fillet into 4cm/11/2in cubes. Place them into a non-metalic bowl and stir in the jam-flavoured marinade.
3
Place the remaining coriander, salt, oil and garlic into a clean food processor with the lemon juice and blend until smooth.
4
Halve all the peppers, remove the seeds and cut them into rough 2.5cm/1in cubes. Cut the ear of sweetcorn across into 2.5cm/1in thick slices and cut the patty pan squash into similar sized pieces.
5
Place all the vegetables into another bowl and stir in the second marinate. Cover both bowls and leave to marinate in the fridge overnight.
6
The next day, thread the meat and the vegetables alternately on to the skewers and barbecue over medium-hot coals for 10-12 minutes, turning now and then and basting with the leftover meat marinade.

1185

kcal

Calories

Fat

115

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 1/4 lbs ostrich fillets, 1 large red bell pepper, 1 large green bell pepper, 1 large yellow bell pepper, and more.

Yes, Ostrich And Vegetable Sosaties falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ostrich And Vegetable Sosaties

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