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As soon as I saw the challenge theme and ingredients for round 3 of Freshly Blogged I knew I was going to make bobotie – or a version thereof, using the ostrich sausage. To me, bobotie is the quintessential South African dish, together with melk tart, koeksisters and mealie pap! Given that mealie meal was … Continue reading Ostrich Bobotie
My Amarula Cured Ostrich Carpaccio was served on a bed of fennel with an Amarula and mushroom ice cream. A unique combination. I was invited to celebrate Amarula as part of South Africa's heritage and create a dish where I could possibly win a luxury getaway in the Bushveld. To this end, I was provided … Continue reading Amarula Cured Ostrich Carpaccio
Using truly South African ingredients I made Ostrich Fillets With Clemengold Juice for dinner. Living in a converted garage means that there are really only two rooms in the space. Our kitchen, dining room and lounge is one big open plan area. So, with Cindy relaxing on the couch, she really was sitting quite close … Continue reading Ostrich Fillets With Clemengold Juice
These Clemengold Ostrich Fillets are just another way to prepare a locally sourced meat. ClemenGolds are similar to tangerines and mandarins. Use what is local to the region you live in. When I posted my recipe for Ostrich Fillets with a Red Wine Jus there were a few questions as to where, what and how. … Continue reading Clemengold Ostrich Fillets Spiced With Ginger
Always use a red wine you would drink when making this red wine jus. I have served mine with ostrich, but it will be perfect with a piece of fillet as well. I am truly blessed with the life I live. Every morning Dave wakes me up with coffee and I get to laze in … Continue reading Red Wine Jus