Ostrich fillet with rooibos and raspberry coulis

Deur Barbara Joubert, SARIE KOS Herfs 2010

Ostrich fillet with rooibos and raspberry coulis Foto’s: Micky Hoyle Galery

This is truly a delicious combination of flavours.

(Serves 4)

  • 500 g ostrich fillet
  • Salt and freshly ground black pepper to taste
  • 50 ml olive oil
  • 250 ml rooibos tea
  • 40 ml brown sugar
  • 10 ml corn flour mixed with 50 ml of the rooibos tea
  • 250 g frozen raspberries

Preheat oven to 180 °C. Season fillets with salt and black pepper. Heat olive oil in a pan and brown fillets on both sides. Put them on a baking tray lined with tin foil (shiny side down) and oven-roast for 15 minutes. (If you like your meat well done, you can keep them in for another 10 minutes.) Take out and let rest. Use the pan in which you browned the meat and add tea and sugar. Stir to dissolve all the sugar. Add corn flour mixture and simmer for 5 minutes until thickened. Add frozen raspberries and cook for another 2 minutes. Keep to one side. Thinly slice the meat and pour sauce over. Serve with broken potatoes.

Broken potatoes

It looks like a lot of olive oil, but the potatoes absorb all of it.

  • 700 g Mediterranean potatoes
  • 200 ml olive oil
  • Salt and freshly ground black pepper to taste
  • 30 g fresh rocket leaves, roughly chopped

Boil potatoes until soft. Drain. Break potatoes up using a fork and immediately pour over the olive oil. Season with salt and black pepper and stir through the rocket.

  • Assistent Lynnae Janse van Rensburg; Elsabe Dippenaar

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