Ostrich And Vegetable Sosaties Recipes

OSTRICH AND VEGETABLE SOSATIES

Ostrich and Vegetable Sosaties image

Ainsley Harriots terrific sosaties, chicken or lamb can be substituted. ( suppose lean beef too). Time does not include the overnight marinade

Provided by MarraMamba

Categories South African

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

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

Steps:

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.
Cut the ostrich fillet into 4cm/1½in cubes. Place them into a non-metalic bowl and stir in the jam-flavoured marinade.
Place the remaining coriander, salt, oil and garlic into a clean food processor with the lemon juice and blend until smooth.
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.
Place all the vegetables into another bowl and stir in the second marinate. Cover both bowls and leave to marinate in the fridge overnight.
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.

Nutrition Facts : Calories 1155.7, Fat 74.1, SaturatedFat 12.1, Cholesterol 204.1, Sodium 1430.8, Carbohydrate 63.7, Fiber 5, Sugar 28.1, Protein 61.6

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