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20 minutes

Prune-and-gorgonzola tart with crushed coriander

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Enchiladas

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Thai red tofu curry on rice pasta

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Asian recipes

Chilli-orange ostrich, carrot and coriander stir-fry

10 minutes

Chilli-orange ostrich, carrot and coriander stir-fry

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 10 minutes

Ingredients

500 g ostrich steaks
3 T peanut oil
1 T soy sauce
1 punnet salad onions, thinly sliced lengthways
1 chunk ginger
2 fat cloves garlic, chopped
250 g baby carrots, peeled and sliced lengthways
1 fresh red chilli, chopped
½ cup fresh orange juice
½ cup chicken stock
2 t cornflour, slaked
A handful of coriander leaves
1 T sesame oil
Steamed fragrant rice, for serving

Method

Pat the ostrich steaks dry and cut them into strips.

Heat a little oil in a large, wide, non-stick pan or wok.

Add the ostrich strips and stir-fry in batches until nicely browned. Remove and mix with the soy sauce.

Add a little more oil to the pan. Add the onion, ginger, garlic, carrots, chilli, orange juice and chicken stock.

Simmer for a few minutes until the carrots are tender, but crisp. Add the slaked cornflour, stirring all the time, until lightly thickened and glossy.

Return the meat to the pan. Check seasoning.

Add more soy or a little salt if necessary. Stir in the coriander leaves and drizzle with sesame oil.

Serve with steamed fragrant rice.

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Crisp oriental wraps

Pan-grilled-corn salad with avocado and feta

Chickpea, tomato and chorizo salad

Tortilla with spicy avocado and sweet-pepper filling

Prawns with Chilean salsa verde

Fish steaks with Mexican corn salsa

Pan-fried pork with fresh pineapple

Vietnamese chicken salad

Prune-and-gorgonzola tart with crushed coriander

Enchiladas

Thai red tofu curry on rice pasta

Chilli-orange ostrich, carrot and coriander stir-fry

Chilli-orange ostrich, carrot and coriander stir-fry

Ingredients

Method