Ingredients

Method

• 2 T olive oil
• 3 cloves crushed garlic
• 1 crumbled dried chilli
• 1 chopped fresh red chilli
• 1 t paprika
• 1 cup white wine*
• A squeeze of lemon juice
• ½ cup Italian flat-leaf parsley
• 1 T olive oil
• 250 g ostrich fillet
• Peri-peri sauce
• French bread

Method

Ingredients

Preheat the oven to 180°C.

Place a pan over a medium to high heat and add olive oil, cloves crushed garlic, crumbled dried chilli, chopped fresh red chilli and paprika.

Simmer for 2 minutes, then add white wine* and reduce for 5 minutes before adding a squeeze of lemon juice and chopped Italian flat-leaf parsley.

Place another pan over a high heat, add olive oil and, when hot, sear ostrich fillet for 1 minute a side. Finish off in the oven for 5 minutes. Serve with the peri-peri sauce and French bread and a zesty green salad..

*Cook's note: if you don't want to cook with wine, have a look around our suggested substitutes.