Main Meals Archives

Ostrich recipes

Ostrich fillet, spiced mango and tamarind relish and walnut raita

20 minutes

Seared duck with rosewater litchis

Serves 2

Difficulty Easy

Prep Time 10 minutes

Ingredients

400 g duck breast
Maldon sea salt
white pepper
1 t fennel seeds
2 T rose-water
5 T rice-wine vinegar
4 T sweet chilli sauce
1 T honey
16 fresh litchis, pitted

Method

Season the duck breast with the salt, white pepper and fennel seeds. Sear on both sides until crisp then cook until medium. Rest for 5 minutes.
Combine the rose-water, vinegar, chilli sauce and honey.
Serve thinly sliced duck breast on a bed of litchis and pour over the dressing. Garnish with a few rose petals.

Per serving: 1820.9kJ, 37.6g protein, 12.2g fat, 40.1g carbs

Spinach lasagne

Roast potato-and-sweetcorn salad with creamy Cajun dressing

Wagyu fat flambadou venison

Sun-dried tomato basted pork fillets with creamed sweet potato and smashed peas

Salt crusted whole trout

Stuffed lamb loin fillet with parmesan and caper crust

Fig and prune pizza with caper berries

Grilled yellowtail with mustard sauce and roasted organic baby-leaf spinach

Smoked chicken, grilled nectarine, goat’s-milk cheese and rocket salad

Baked brinjal with ham and gruyere

Steamed sole and green vegetables with Thai-style coconut sauce

Roast ratatouille, lamb and spinach salad

Baked red pepper with mozzarella pearls

Ostrich fillet, spiced mango and tamarind relish and walnut raita

Seared duck with rosewater litchis

Seared duck with rosewater litchis

Ingredients

Method