Pre-grilled Ostrich Strips
Serves 4

Asian style with stir
fried vegetables
500g pre-grilled Ostrich strips, defrosted
1 clove garlic, crushed
1 red chilli, thinly sliced
3 spring onions, thinly sliced
1 small onion, thinly sliced
150g mangetout, shredded
100g mushrooms, sliced
100g green cabbage, finely sliced
1 splash olive oil
sea salt to taste
freshly ground black pepper to taste
10ml soy sauce

Mix the garlic, chilli and spring and red onions together. Mix all the other vegetables together. Keep the two mixes separate.

Heat your wok until it’s really hot. Add a splash of oil – it should start to smoke – then the chilli and onion mix. Stir for just 2 seconds before adding the other mix. Flip and toss the vegetables in the wok if you can; if you can’t, don’t stress, just keep the vegetables moving with a wooden spoon, turning them over every few seconds so they all keep feeling the heat of the bottom of the wok. Season with salt and pepper. Add the pre-grilled Ostrich strips.

After a minute or two, the vegetables should have begun to soften. Add the soy sauce and stir in. After about 30 seconds the vegetables should smell amazing! Tip on to a serving dish and serve with sweet chilli sauce on the side.
    Pre-grilled Ostrich Strips Salad
Serves 4 - 6

with fried Haloumi
& lemon & ginger
500g pre-grilled Ostrich strips, defrosted
100 ml soya sauce
50 ml Olive oil
2 cloves garlic, crushed
250g Haloumi cheese
30 ml olive oil
1 packet mixed lettuce leaves
1 onion, sliced
1 red pepper, sliced

100ml lemon juice
1 finger fresh ginger, finely grated
15ml wholegrain mustard
50 ml olive oil
salt and pepper to taste

Marinate the strips in a mixture of the soya sauce, oil, and garlic for about 1 hour. Drain, dry and quickly flash fry the strips for approximately 30 seconds until heated through. Slice the Haloumi and fry in 30 ml olive oil until brown on both sides. On a platter arrange the lettuce, onion rings and sliced red pepper decoratively. Lastly arrange the Ostrich strips and Haloumi.

Make dressing by mixing all ingredients together and sprinkle over salad. Serve immediately.
    Pre-grilled Ostrich Strips
Serves 4

Hueovos Rancheros
400g pre-grilled Ostrich strips, defrosted

Tomato Salsa
8 peeled tomatoes; cut into wedges
butter and oil for frying
1 onion, chopped
5ml ground cumin
2 cloves garlic, finely chopped
2x 50g tomato paste
2 chillies, finely sliced
30ml water

To serve
90 ml crème fraiche
4 tortilla wraps
4 fried eggs
Juice of 1-2 limes
2 spring onions, sliced

For the salsa
In a hot pan, pan roast the tomato wedges until they are browned and starting to break down.
Remove the tomatoes from the pan and set aside. Add the butter and oil to the same pan and sauté the onions and garlic until softened. Stir in the tomato paste and cumin and then cook for about 5 minutes.
Add the pan-roasted tomatoes along with the chilli and water. Simmer for 5-10 minutes allowing the sauce to reduce slightly. Stir in the pre-grilled Ostrich strips and heat through.

To assemble
Flash heat each tortilla in a hot dry pan. Place a heaped tablespoon of crème fraiche in the middle of each tortilla. Top with the warm salsa. Fold the tortilla into a parcel and place on a serving plate, seam side down.
Top each parcel with a fried egg, garnish with lime wedges and spring onion and serve.
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