Ostrich And Vegetable Sosaties Recipes

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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

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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