Ostrich Fan Fillet

Ostrich Fan Fillet

Ostrich Fan Fillet

R180.61 Incl. VAT

In stock
0 out of 5

R180.61 Incl. VAT

SKU: 138 Category:

Description

Premier ostrich fillet cut usually 2kg – 2.5kg

Please note we endeavour to complete all deliveries within 48 Hours. Below is a list of the main areas and the days we deliver to those areas.

Our friendly staff will contact you to confirm delivery dates and times.

Cape Town CBD and Atlantic Seaboard – Monday to Saturday.

Southern Suburbs up to Steenberg – Monday to Saturday.

Paarl & Franschhoek – Tuesday

Stellenbosch, Somerset West & Overberg up to Kleinmond – Tuesday & Friday.

Table View, Sunset Beach & Blaauwberg – Mondays and Thursdays.

False Bay Area – Wednesdays.

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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