Ostrich Fan Fillet Steak Portion

Ostrich Fan Fillet Steak Portion

Ostrich Fan Fillet Steak Portion

R50.00 Incl. VAT

In stock
0 out of 5

R50.00 Incl. VAT

Portion size – 250g

SKU: 138 Category:

Description

Premier ostrich fan fillet.

Please note we endeavour to complete all deliveries within two working days. Below is a list of the main areas and the days we deliver to those areas.

Contact our friendly staff to confirm your delivery dates and times.

Cape Town CBD and Atlantic Seaboard – Monday to Friday.

Southern Suburbs up to Steenberg – Monday to Friday.

Northern Suburbs – Monday to Friday.

Stellenbosch, Somerset West, Paarl Franschhoek & Overberg – Tuesday.

Table View, Sunset Beach & Blaauwberg – Monday to Friday.

False Bay Area including Muizenberg, Simon's Town, Hout Bay & Kommetjie – Wednesday.

Mitchells Plain – Area not on a set route, delivery day subject to number of accumulated orders in the area.

Additional information

Weight1 kg

Festive Fruity Ostrich Fan Fillet Roast

Ingredients:

For the fillet:

  • 3 kg ostrich fan fillet
  • 20 slices (approx 300 g) streaky bacon
  • Salt and pepper
  • 1 tsp ground cumin

For the stuffing:

  • 1 tbsp olive oil
  • 5 spring onions with tops; chopped
  • 2 cloves garlic, finely chopped
  • 1 tsp ginger, grated
  • 1 tsp ground cumin
  • 50g Turkish apricots, finely chopped
  • 100g dried cranberries, chopped
  • 1 tbsp coriander, chopped
  • 1 small chilli, chopped (optional)
  • ½ tsp sesame oil (optional)
  • Salt and white pepper
  • 300g pork sausage meat

For the sauce:

  • Olive oil
  • 1 tbsp ginger, finely chopped
  • ½ tsp ground cumin
  • 1 clove garlic
  • 1 tbsp brown sugar
  • 155g redcurrant jelly
  • ¾ cup balsamic vinegar
  • Salt and pepper to taste

Method:

For the fillet:

  • 3 kg ostrich fan fillet
  • 20 slices (approx 300 g) streaky bacon
  • Salt and pepper
  • 1 tsp ground cumin

For the stuffing:

  • 1 tbsp olive oil
  • 5 spring onions with tops; chopped
  • 2 cloves garlic, finely chopped
  • 1 tsp ginger, grated
  • 1 tsp ground cumin
  • 50g Turkish apricots, finely chopped
  • 100g dried cranberries, chopped
  • 1 tbsp coriander, chopped
  • 1 small chilli, chopped (optional)
  • ½ tsp sesame oil (optional)
  • Salt and white pepper
  • 300g pork sausage meat

For the sauce:

  • Olive oil
  • 1 tbsp ginger, finely chopped
  • ½ tsp ground cumin
  • 1 clove garlic
  • 1 tbsp brown sugar
  • 155g redcurrant jelly
  • ¾ cup balsamic vinegar
  • Salt and pepper to taste

Source: foodnetwork.co.uk

 

 

 

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