Ostrich fillet bombs

Ostrich fillet bombs

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  • 4 garlic cloves, crushed
  • 60 ml oregano, chopped
  • 1 lemon, juiced
  • 2 T balsamic vinegar
  • 500 g ostrich fillet
  • 250 g sliced button mushrooms
  • 4 T olive oil
  • Sea salt and fresh ground black pepper, to taste
  • 150 g baby spinach
  • 1/2 t ground nutmeg
  • 30 g butter, plus extra, melted, for brushing
  • 8 sheets phyllo pastry
  • 245 g halloumi, thinly sliced
  • Flour, for dusting
  • Salad leaves, for serving

Cooking Instructions


Preheat the oven to 180°C.


Mix half the garlic, the oregano, half the lemon juice and the balsamic vinegar. Add the ostrich and marinate in the fridge for 30 minutes.


Fry the mushrooms in 2 T olive oil and season to taste. Add the remaining garlic and the spinach and wilt. Add the nutmeg, butter and remaining lemon juice and remove from the heat.


Unroll the pastry and cut the sheets in half. Brush one side of each sheet with melted butter and arrange 2 or 3 sheets on top of each other to make 5 separate parcels.


Fry the ostrich in 1 T olive oil over a high heat for 1 minute on each side until browned, then remove from the heat and rest. Dust the halloumi slices in flour, then fry in the remaining 1 T olive oil until golden.


Place 2 to 3 slices halloumi in the centre of each parcel. Slice the ostrich, place on the halloumi, followed by a spoonful of spinach mixture.


Bring the corners of the pastry together, then twist to secure.


Brush the parcels with melted butter and bake for 8 to 10 minutes, or until golden. Serve with salad leaves



For sending us her recipe, Debbie wins a R250 Woolworths gift voucher, as well as a R500 gift voucher from Le Creuset. SEND US YOUR RECIPES! Email your favourite tried-and-tested family recipes to win@tastemag.co.za


Debbie Harper, TASTE reader Recipe by: Debbie Harper, TASTE reader
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