- Description
- Delivery Information
- Additional information
- Recipe
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 Saturday.
Southern Suburbs up to Steenberg – Monday to Saturday.
Northern Suburbs – Monday to Saturday.
Stellenbosch, Somerset West, Paarl Franschhoek & Overberg – Tuesday.
Table View, Sunset Beach & Blaauwberg – Monday to Saturday.
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
| 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
