Ostrich and Vegetable Sosaties |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ainsley Harriots terrific sosaties, chicken or lamb can be substituted. ( suppose lean beef too). Time does not include the overnight marinade Ingredients:
2 1/4 lbs ostrich fillets |
1 large red bell pepper |
1 large green bell pepper |
1 large yellow bell pepper |
1 corn on the cob |
4 small zucchini |
4 small pattypan squash |
1 ounce fresh coriander |
2 teaspoons salt (to taste) |
300 ml olive oil |
12 large garlic cloves |
225 g apricot jam |
2 teaspoons ground cumin |
90 ml south african wine (pinotage or other fruity red wine) |
150 ml lemon juice, in flat metal skewers |
Directions:
1. Put half the coriander for the marinade, salt, oil and garlic into a food processor with all the jam, cumin and red wine and blend until smooth.
2. Cut the ostrich fillet into 4cm/11/2in cubes. Place them into a non-metalic bowl and stir in the jam-flavoured marinade.
3. Place the remaining coriander, salt, oil and garlic into a clean food processor with the lemon juice and blend until smooth.
4. Halve all the peppers, remove the seeds and cut them into rough 2.5cm/1in cubes. Cut the ear of sweetcorn across into 2.5cm/1in thick slices and cut the patty pan squash into similar sized pieces.
5. Place all the vegetables into another bowl and stir in the second marinate. Cover both bowls and leave to marinate in the fridge overnight.
6. The next day, thread the meat and the vegetables alternately on to the skewers and barbecue over medium-hot coals for 10-12 minutes, turning now and then and basting with the leftover meat marinade.
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