Ingredients
- 1 kg (4 x 250g) ostrich fillet portions
- 100ml red wine
- 100ml olive oil
- 1 clove garlic, crushed
- 1ml ground cloves
- 2ml ground coriander
- 4 potatoes boiled (warm)
- 3 tbsp butter
- 1 tsp vanilla paste
- 100ml cream
Blueberry Sauce
- 1 tin blueberries
- 2 tbsp ruby port
- pinch cinnamon
- corn starch
Method
- Marinate the fillets in wine, oil, garlic, cloves and coriander for 2 hours.
- Heat skillet until smoking hot and fry fillets in the skillet, four at a time, until golden brown on each side. Turn over twice but do not overcook as ostrich can become dry.
- In a bowl combine the boiled potatoes, butter, vanilla paste and cream, and mash until smooth and fluffy. Season to taste. Do not use a blender as this will make the mash gluey.
- For the sauce, strain the blueberries, and place them in a saucepan with half the liquid and the port and cinnamon. Simmer for 5 minutes and thicken with a little corn starch if desired.
- Serve with seasonal baby veg, mash and blueberry sauce.
