OSTRICH AND VEGETABLE SOSATIES
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
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
CHICKEN SOSATIES (KEBOBS)
Steps:
- Saute the garlic and ginger in oil until soft (1 minute). Add the dry ingredients and stir for another 30 seconds; then add the remaining liquids. Bring to a boil and simmer for 5 minutes. Remove from the heat and let cool. Skewer the meat alternating with the apricots and onions (red peppers can be used for more color and flavor). Arrange the skewers in a deep dish and cover with the cooled marinade. Allow the dish to stand at least overnight or up to 3 days in the refrigerator. To serve: grill the skewers over high heat basting with the leftover marinade. The marinade can be used as a sauce if boiled again for 3 minutes. Serve the sosaties over rice and chopped fruit such as banana or mango.
LAMB & AFRICAN FRUIT SOSATIES
Make and share this Lamb & African Fruit Sosaties recipe from Food.com.
Provided by Dan Churchill
Categories Lamb/Sheep
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- In a medium sauté pan, heat olive oil over medium heat. Cook the onions, stirring occasionally, until soft and caramelized, about 5-7 minutes.Stir in the curry powder and coriander,cooking for another minute to toast the spices.
- Drizzle in the honey, tamarind water and lemon juice. Bring to a boil and then take off the heat and set aside to cool completely.
- In a large bowl combine the lamb, apricots, peaches and rosemary sprigs. Pour the marinade over, folding to coat completely. Cover and marinate, refrigerated, for 4 hours or up to overnight.
- Soak 8 wooden skewers in warm water for 10 minutes. Remove the marinating lamb mixture from the refrigerator. Thread ingredients onto the skewers alternating between lamb, peach and apricot, repeating for three combinations on each skewer.
- Heat a large grill pan over medium high heat or preheat an outdoor grill. Grill kebabs for 15-20 minutes, about 3-5 minutes per side. Transfer to a platter, garnish with rosemary sprigs and serve with Basmati Rice with Pistachio Pesto.
Nutrition Facts : Calories 534.7, Fat 31.1, SaturatedFat 11.7, Cholesterol 126.6, Sodium 113.1, Carbohydrate 28.1, Fiber 4.8, Sugar 21.6, Protein 37.4
OSTRICH STEAKS WITH CALVADOS SAUCE
Ostrich and venison are the two meats with the lowest fat contents. Try this for a simple change. Gentle cooking is best (cooking too fast will turn the steaks leathery), and we aim for rare or medium. I like mine rare, and turn when the outside begins (just) to caramelise. A definite hit with my guests every time I do it. If you can get Creme Fraiche then fine, but try to avoid any CF that is labeled 'light'. This curdles when heated. You can thicken the sauce if you like by using less stock. Serve with rice or potatoes and some tasty vegetables.
Provided by Swiss Phil
Categories Everyday Cooking
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Heat the butter in a skillet over medium-high heat. Cook the ostrich steaks in the hot butter until the outside is just about to be crisp, shown by darkening patches as with a beef steak, about 2 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C) for rare. Remove the ostrich steaks from the pan, and keep warm.
- Pour the beef stock into the skillet, and bring to a boil over high heat. Boil for a few minutes until slightly reduced, then lower the heat to medium-low, and stir in the creme fraiche. Cook and stir 2 minutes, then pour in the Calvados, and season to taste with salt and pepper. Season each ostrich steak with pepper to taste. Spoon the sauce over the steaks to serve.
Nutrition Facts : Calories 329.2 calories, Carbohydrate 2.1 g, Cholesterol 147 mg, Fat 17.7 g, Fiber 0.1 g, Protein 32.1 g, SaturatedFat 10 g, Sodium 124.2 mg, Sugar 2 g
SOUTH AFRICAN LAMB SOSATIES (KEBABS)
This is a traditional South African braai (bbq) dish that can also be prepared using venison or beef. This dish is best if meat and vegetables are allowed to marinate overnight before grilling.
Provided by BOEREWORS
Categories World Cuisine Recipes African
Time 9h
Yield 8
Number Of Ingredients 8
Steps:
- Make the sauce by mixing together the yogurt, curry powder, sugar and oil in a small bowl. Taste and adjust seasonings to your liking.
- Peel and cut the onion into 1 inch cubes. Thread skewers alternating lamb cubes, onion dried apricot halves. Place them into a large resealable bag and pour in the sauce. Make sure the kabobs are evenly well coated. Refrigerate and allow to marinate overnight or for at least 8 hours.
- Preheat grill to medium heat and lightly oil grate.
- Grill the kabobs over medium coals for 8 to 10 minutes on each side, or to your desired doneness.
Nutrition Facts : Calories 171.7 calories, Carbohydrate 31.9 g, Cholesterol 12.2 mg, Fat 3.3 g, Fiber 3.6 g, Protein 6.5 g, SaturatedFat 0.9 g, Sodium 35.2 mg, Sugar 27.3 g
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