Ostrich Fan Fillet
R182.00 Incl. VAT
- Description
- Delivery Information
- Additional information
- Recipe
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 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 & Kommetjie – Wednesday.
Additional information
| Weight | 1 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
