Ostrich Espetadas with Mushroom Sauce and Baked Potatoes
JanBraai’s Cooking from the Heart, brought to you by Pharma Dynamics, health tip:
Ostrich meat is low in cholesterol, low in fat, low in kilojoules, rich in protein and rich in iron.
Willow Creek’s Olive Oil Tip:
Extra virgin olive oil is rich in vitamin E and K. Vitamin E is an antioxidant which means it helps protect your body against free radicals. Vitamin K helps with wound healing and blood clotting.
4 Small Karoo Ostrich Espetadas
1 punnet White Button Mushrooms
1 punnet Portabelini Mushrooms
2 tots Willow Creek Olive Oil
1 packet Creamy Mushroom Cook in Sauce
1 tin Creamed Mushrooms
1 cup Sour Cream
Salt and Pepper
- Chop the mushrooms into whatever size pieces you like.
- Add oil to your potjie and fry the mushrooms until soft. Add the mushroom sauces, stir that in and bring to a gentle simmer. Also, stir in the sour cream. Bring to a gentle simmer. If at any stage things look a bit dry, add some water, wine or beer. Your sauce is ready.
- Splash some Willow Creek Extra Virgin Olive Oil over the ostrich meat and toss it around so that they are coated with oil on all sides. Now season to your liking.
- Braai the meat over very hot coals, then take the meat off the heat and let it rest for a few minutes. Ostrich should be cooked at the highest possible temperature for the shortest possible time. The perfect ostrich fillet or steak is pink to rare, moist and tender. Ideally, steak and fillet should be served medium-rare. Ostrich meat is lean and should not be over-braaied as it will become dry!
- Serve meat topped with you Mushroom Sauce.
Recipe created by Jan Braai #BRAAITOUR