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Peri Peri Ostrich


Snow snow snow snow snow! I know most people wont agree and I’ll probably be slightly less exuberant after I’ve tried to get to work in it tomorrow, but until then… I’m making snow angels! Sorry I had to get that out of the way first.

So you are probably frowning at the title of this post. It’s what I’m calling the ostrich prego rolls I made for dinner last night and also the recipe I’m entering into In the Bag November 2010. For the unfamiliar, this is a regular recipe competition run by the authors of The Real Epicurean and A Slice of Cherry Pie and this month’s “bag” is game. I know Ostrich isn’t the most obvious choice but since it’s South African and it’s a game bird, I thought it would do nicely for my first entry to this competition.

And before I get in trouble for choosing ingredients from the other side of the planet I should point out that depending on where you live, you can get ostrich meat in England and Scotland fairly easily now and even our local farmer’s market has ostrich on offer (I do feel a little sorry for the ostriches given the current weather though, hope someone gives them a jumper).

The peri peri part of the dish is Portuguese, which is also South African to me. I realise that will sound odd to some but without recounting a history of South Africa,  we have a big Portuguese influence and we like our peri peri. Case in point – Nandos. If you don’t know what Nandos is, google it. You are missing out.

Anyway, back to the point. A prego roll is a very simple dish of thin steak marinated in chillies, wine and garlic and served in a chewy Portuguese roll. It’s not a fancy dish with lots of frills but the simplicity is partly what makes it so good and the steak is the star of the show. I normally make prego rolls with beef but the rich gamey flavour of ostrich is perfect with the chilli and garlic. The warmth of the marinade also leaves you with a nice after glow which is perfect if you plan on going out to play in the snow afterwards.

So without further ado, here’s the recipe. Oh and happy sledging!!

Peri Peri Ostrich Prego Rolls

Serves 2.

  • 2 ostrich steaks
  • 1-2 chillies chopped (depending on the strength of the chillies and your preference)
  • 2 cloves garlic, chopped
  • sprig of rosemary
  • half a cup of white wine
  • salt and pepper
  • olive oil for frying
  • 2 Portuguese or Ciabatta rolls

If you have very thick ostrich steaks place them between two pieces of cling film and flatten slightly with a rolling pin. Put the garlic, chilli and rosemary in a shallow dish with the wine, cover and marinate the steaks for at least a couple of hours in the fridge.

Remove the steaks from the marinade and pat dry. Heat the oil in a pan and fry the steaks for a few minutes each side until cooked to your liking. Take out of the pan and leave to rest. Pour the marinade into the pan and fry until it reduces slightly. Place each steak in a roll and pour over some of the marinade.

Enjoy and spare a thought for a chilly ostrich! ♥

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